• Food Science and Preservation
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• v.12 no.3
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• pp.282-286
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• 2005

This study was to investigate the content of total phenolic compounds, electron donating ability, nitrate-scavenging effect, and angiotensin converting enzyme(ACE) inhibition effect of medicinal plant liquors prepared from Cnidium officinale, Angelica gigas, Pueraria thunbergiana(root), Pueraria thunbergiana (flower), and Glycyrrhiza uralensis. Physicochemical characteristics of the medicinal plant liquors are as follows: pH $5.65{\sim}6.36$; reducing sugar, $0.13{\sim}0.45\%$. The highest value of total phenolic compounds was found in liquor prepared with Pueraria thunbergiana(root) as $23.9{\sim}54.3\;mg\%$. The electron donating ability of liquor prepared with Pueraria thunbergiana showed the highest value($67.4{\sim}85.3\%$) among the liquors, and its nitrite scavenging ability($24.56{\sim}78.3\%$) showed the highest value than those of other medicianal plant liquors. ACE inhibitory activity showed the highest value in liquor prepared with Cnidium officinale.

• Journal of Distribution Science
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• v.10 no.3
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• pp.43-50
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• 2012

This study sets out to examine how a brand image that matches the advertising model has a positive impact on brand attitude and price fairness perceptions. We reviewed the constructs on the basis of previous studies and each of the concepts has been redefined. One such concept, "image congruence," refers to the harmony, fitness, and matching quality of images. For example, how well celebrity advertising model is matches the brand image shows image congruence. Results are summarized as follows: First, the congruence of brand image and sports advertising model has no significant impact on brand attitude certainty and persistence. Second, the individual's brand attitude certainty and brand attitude persistence has a positive impact on the perceptions of price fairness. Third, the congruence of brand image and sports advertising model has a positive impact on the perceptions of price fairness. The first and the third results suggest that the positive impact on the price fairness perceptions is temporary but it has insignificant effects on the formation of brand attitude causing ongoing purchases. In other words, in order to influence consumers' long-term confidence on the brand, improving the quality of products or services has to precede promotional strategies such as advertising. When an advertising model is inappropriate for the brand image, consumers perceive product price changes as a negative issue in the short term. However, in the long term, attitude formation such as consumers' repurchase intentions and word of mouth will be not affected. The second result suggests that an already existing positive brand attitude can contribute more positively to change the perceptions of price fairness. In particular, attitude persistence has greater influence than attitude certainty on the price fairness. It suggests that persistence issues such as the trading period and the frequency of transactions must be managed and controlled because they are more important than the certainty issues such as strength of belief or trust. For example, when a commercial model for expensive sporting goods matches up with the brand image, consumer feels less pressure on the price changes. However, it does not determine the consumer's repeated purchases or sustainable transactions and it also has no absolute impact on the brand trust. In other words, consumer brand attitude should be recognized and approached as a routine strategy in view of the result that it is of great value as a causal variable in the process of consumer decision-making.

• Journal of Distribution Science
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• v.10 no.1
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• pp.43-52
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• 2012

With the slowdown in environmental issues and the change of environmental consciousness, ecotourism is being discussed in various social fields. Ecotourism is being popularized for environmental protection, and now it is becoming a mainstream product from one of mass tourism. Ecotourism's emphasis on sustainable development in the tourism destination's society, economy, and environment, through ecotourism study and education, enable people to understand the core value of the ecological environment. 2011 was nominated as "the Year of World Forest" by the UN. In the recent years, forests are becoming increasingly important with their own values and functions in environment, economy, society, and culture. In particular, the global environmental issues caused by climate change are becoming an international agenda. Forests are the only effective solution for the carbon dioxide that causes global warming. Moreover, forests constitute a major part of ecotourism, and are now most used by ecotourists. For example, Korea, wherein 60% of the land is forest, attracts ecotourists. With the increasing interests in environment, the number of tourists visiting the ecosystem forest, which is highly valued for its conservation, is increasing significantly every year and is receiving considerable attention from the government. However, poor facilities in the forest ecotourism sites and improper market strategies are the reasons for the poor running of these sites. Furthermore, tourists' environmental awareness affects ecology environmental pollution or the optimization of forest ecotourism. In order to verify the relationships among tourist attractiveness, environmental consciousness, charm degrees of the attractions, and attitudes after tours, we established some scales based on existing research achievement. Then, using these scales, the researcher completed the questionnaire survey. From December 20, 2010 to February 20, 2011, after conducting surveys for 12 weeks, we finally obtained 582 valid questionnaires, from a total of 700 questionnaires, that could be used in statistical analysis. First, for the method of research and analysis, the researcher initially applied the Cronbach's (Alpha) for verifying the reliability, and subsequently applied the Exploratory factor analysis for verifying the validity. Second, in order to analyze the demographics, the researcher makes use of the Frequency analysis for the AMOS, measurement model, structural equation model computing, and also utilizes construct validity, convergent validity, discriminant validity, and nomological validity. Third, for the analysis of the ecotourists' environmental consciousness, impacts on tourist attractiveness, charm degrees of the attractions, and attitudes after the tour, the researcher uses AMOS 19, with the path analysis and equation of structure. After the research, researchers found that high awareness of natural protection lead to high tourist motivation and satisfaction and more positive attitude after the tour. Moreover, this research shows the psychological and behavioral reactions of the ecotourists to the ecotourist development. Accordingly, environmental consciousness does not affect the tourist attractiveness that has been interpreted as significant. Furthermore, people should focus on the change of natural protection consciousness and psychological reaction of ecotourists while ensuring the sustainable development of ecotourists and developing some ecotourist programs.

• Journal of Distribution Science
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• v.9 no.4
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• pp.93-102
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• 2011

With the increasing interest in boosting conventional markets, many authors have paid considerable attention to the roles of shop owners, store image improvement, and how to attract or maintain customers. Nevertheless, it is not easy to find papers related to the relationship between shop owners and their contribution to trading areas, directly or indirectly, in the academic world. Accordingly, research for answering the following question has been initiated: what kind of roles do shopkeepers should play in revitalizing poor conventional markets? Based on the previous studies focusing on enhancing traditional markets, this research was approached from the new insights that have been obtained concerning how to boost conventional markets, that is, from the perspectives of a shop owner and a trader. Therefore, this research aims at identifying some resolutions associated with the roles of shop owners to enhance a shopping district in a specific area, classifying their business roles into a few categories, depending on the degree of their participation in improving the shopping environment. Compared with previous studies focusing on emphasizing the importance of improving customer services from a shopkeeper's perspective, this research provides a new insight as far as how to boost conventional markets. It is, furthermore, necessary to note how market participants, particularly shop owners as they are the key players, can contribute to rebuilding their business area together with their customers. As a research technique for effectively achieving the research goal, the authors adopted a documentation methodology based on a large amount of the existing literature for studying how to rebuild traditional markets. Concerned about the ways to revitalize conventional markets, many authors have proposed a variety of strategies, and have suggested more detailed action plans from a practitioner's perspective. By analyzing these research results, the authors will have accomplished the research aim. Rather than simply identifying the roles of shop owners, the author found that they had to understand their social contribution for enhancing their trading areas, as well as their functional roles, in forming a regional society. The conventional market should be, thus, regarded as the place to share regional culture. Consequently, the authors draw some conclusions from the research results. In order to answer the above question, it was found that the roles of shop owners have been considered as one of the most important ways for revitalizing traditional markets. With respect to their roles, it is evident that their business activities are closely related to the improvement of the trading area in terms of sociality, regional development, and market revitalization, by selling products or services to the customers visiting that area. In a word, this implies that shop owners have to actively take part in boosting conventional markets as a core player. Although the authors have properly achieved the research aim, this study has a limitation, like most other research, in adopting a documentation method. Because the research is based on existing data results provided by the prior research conducted a long time ago, whether the research findings are applicable in a contemporary market should be re-examined in future research from a practitioner's perspective, rather than from an academic's perspective.

• Food Science and Preservation
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• v.16 no.3
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• pp.333-341
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• 2009

The antioxidant properties of green tea leaves and powder extracts were determined using several tests including estimation of reducing power, DPPH(1,1-diphenyl-2- picrylhydrazyl) radical-scavenging activity, and FRAP(Ferric reducing/antioxidant power) assay. All tests indicated that extracts of green tea powder had higher antioxidant activities than extracts of green tea leaves, and the activities were concentration-dependent. However, each test yielded somewhat different results with respect to storage conditions. The reducing power of green tea leaves was highest at $1,000{\mu}g/mL$, storage at $4^{\circ}C$, and an Aw(water activity) value of 0.23. However, the reducing power of green tea powder, assayed at $1,000{\mu}g/mL$, was high under all storage conditions(with variations in temperature and Aw), and was about 1.5.2-fold greater than that of green tea leaves. Radical-scavenging activity, as assessed by the DPPH assay, increased in a dose-dependent manner over the range $15{\sim}125{\mu}g/mL$. At higher concentrations, activities were $80{\sim}90%$ of maximal were attained. The FRAP activity of green tea extract also increased with rising concentration. Particularly in the case of green tea leaves, antioxidant activity was most greatest with storage at $-20^{\circ}C$ and Aw values of 0.69 and 0.23 when assayed at a concentration of $1,000{\mu}g/mL$. These results indicate that the most important factor during storage of green tea is not the Aw value but rather temperature, and that use of refrigeration($4^{\circ}C$) is preferable to increase or maintain the antioxidant activities of biological components in green tea.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Food Science and Preservation
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• v.20 no.5
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• pp.668-683
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• 2013

In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm ($OD_{475}$) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter $L^*$, $a^*$, $b^*$ values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the $R^2$ values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the $a^*$, $b^*$ and $OD_{475}$ values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a $90.02^{\circ}C$ extraction temperature and a 4.03 minute extraction time ($R^2$: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration, $83{\sim}93^{\circ}C$ for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an $88^{\circ}C$ extraction temperature and a 3.9-min extraction time.

• Food Science and Preservation
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• v.9 no.4
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• pp.434-440
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• 2002

The growth characteristics of 5. coli O157:H7 CDFI, A. sobria CDF3 and S. aureus CDF2 isolated from surface of carcass were investigated to improve hygienic quality of beef. The total count of carcass surface before washing was higher than that of after washing. Total count of after cooling decreased about 10$^1$∼ 10$^2$/㎠ compare with before cooling. Total count of carcass surface after transfer increased regardless seasons. The growth E. coli O157:H7 CDF1 occurred at pH 4 and 6% NaCl but A. sobria CDF3 and S. aureus CDF2 did not grow at the same conditions. Although the growth of E. coli O157:H7 CDF1 and S. aureus CDF2 was inhibited by 0.3％ lactic acid, but A sobria CDF3 did not grow in TSB containing 0.3％ lactic acid. E. coli O157:H7 CDF1 grew rapidly after 3 days incubation at 10$\^{C}$ but did not grow at 4$\^{C}$. But A. sobria CDF3 grew rapidly after 3 days incubation at 4$\^{C}$. E. coli O157:H7 CDF1 and A. sobria CDF3 were destroyed by heat treatment for 3 min at 60$\^{C}$. S. aureus CDF2 did not detect after heat treatment for 2 min at 70$\^{C}$.