• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2540-2550
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• 2012

The purpose of this study to analysis influence commitment and post-purchase satisfaction on VMD components within SPA stores. VMD Components are consist of product directing and space directing as independent variables, we are empirical study on affective commitment and post product purchasing satisfaction. To validate the hypothesis by path analysis conducted between variables using SPSS 12.0 and LISREL8.7, the results are as follows : First, product directing and space directing have significant effect on commitment and post-purchase satisfaction. Second, commitment have significant effect on post-purchase satisfaction. Third, we found commitment have mediate effects from analysis direct affect and indirect affect of path coefficients. Contribution of this study to found VMD components consist of product directing and space directing are both important factors SPA stores, among them space directing is more important role commitment and after purchasing satisfaction. And that is based on emotion-cognitive theory by revalidation, these results are used on developing VMD strategy that is required at the time of practical and theoretical guidance of SPA stores.

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.431-444
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• 2020

Purpose: The purposes of this study were to understand the health interest of consumers in the United States and Japan and thus understand the motivation of food choices, in order to provide basic data on the country's strategy based on healthy and correct food choices in the future. Methods: A customer survey was conducted in 2019 from October 18 to 31, and it targeted 115 American and 120 Japanese local consumers between the ages of 20- to 64-years-old. Eight questions were formed using General Health Interest. Based on food choice motivation, 27 questions were reconstructed and asked about demographic information. All data were analyzed by SPSS Statistics (ver. 25). Results: Health consciousness was categorized into 2 types: nutrition-seeking type and preference-seeking type. Based on these 2 factors, customers were grouped into 3 clusters: healthy dietary life-seeking group, nutrition balance-seeking group and health indifference group. Food choice motivation was categorized into 4 types: health, efficiency, value, and mood. All 3 groups showed a high tendency for efficiency in common. The results show that consumers want higher satisfaction with their time and money invested in food consumption. It is believed that the focus and investment of market segmentation strategy should be focused on product development, especially for American and Japanese consumers who are interested in health. Conclusion: The results of this study reflect consumer needs that can assist in the selection of healthy and correct foods in the future.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.175-181
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• 1981

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.

• Korean Chemical Engineering Research
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• v.52 no.4
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• pp.530-537
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• 2014

Moisture is a major factor causing the deteriorative physical change, microbial growth, and chemical reaction of the products. In this study, the moisture absorbing composite films have been prepared with moisture absorbing material of polyacrylic acid partial sodium salt (PAPSS) impregnated on LLDPE polymer for the functional packaging applications. The results showed that PAPSS impregnated film illustrated uniformly dispersed PAPSS particles in the LLDPE polymer matrix. The transparency of the PAPSS impregnated film decreased slightly at higher PAPSS concentrations. An increase in the PAPSS content for moisture-absorbing films showed a similar decrease in tensile strength, percent elongation at break, and tear strength. Their values of films impregnated with PAPSS of 0.5, 1, and 2% showed no significant difference. Meanwhile, 4% PAPSS films significantly decreased the values of mechanical properties compared to the films impregnated with different PAPSS levels. Values of the oxygen permeability and water vapor permeability for PAPSS impregnated films decreased significantly with greater PAPSS. The results indicate that 4% PAPSS impregnated in LLDPE films had high affinity of moisture absorbencies compared to the other films. The mathematical equation that best described the moisture sorption isotherm of each film sample was the GAB equation at $25^{\circ}C$. The crystallization and melting temperatures of PAPSS films were influenced by the addition of PAPSS material, but showed good thermal stability.

• Food Science and Preservation
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• v.15 no.2
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• pp.169-173
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• 2008

Bacillus subtilis subsp. subtilis constitutes 90% of the total viable bacteria present on Capsosiphon fulvescens. We found that hydrogen peroxide (50 ppm) and NaOCl (50 ppm) were more effective than electrolyzed water (EW, 50ppm) against B. subtilis subsp. subtilis that was isolated from this seaweed. Relative to a control, 50 ppm hydrogen peroxide reduced the total viable population by $1.8{\pm}0.4$ log CFU/g, whereas 50 ppm EW increased the total viable population by $1.7{\pm}0.5$ log CFU/g. CFUs were evaluated following 30 days of storage at $4^{\circ}C$ using air- and vacuum-packaging. Samples treated with 50 ppm hydrogen peroxide and NaOCl showed a $1.6{\pm}0.1$-fold decrease in initial hardness ($7.9{\times}10^6dyne/cm^2$), while the samples treated with 50 ppm EW had a $2.1{\pm}0.1$-fold decrease in initial hardness ($7.9{\times}10^6dyne/cm^2$). Again, measurements were performed after storage at $4^{\circ}C$ for 20 days. This study indicates that B. subtilis subsp. subtilis is the most common contaminant in aerobically or anaerobically packaged seaweed and should therefore be the main target for quality control during long-term storage. Hydrogen peroxide and NaOCl are more effective than EW in inhibiting B. subtilis subsp. subtilis and in reducing total bacterial loads in air- and vacuum-packaged seaweed.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.1
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• pp.128-138
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• 2002

Waste recyling is a very important concept with waste minimization in the waste managment. Especially, recycling waste from the point of environmental and economical view is useful. The recycling part of package waste needs to continuously grow. But, cosmetic container, which is continuosly increased as waste. The difficulty of waste treatment in cosmetic industy produces complicated environment problem. Cosmetic container is difficult to recycle because it mostly made of complex material. Also, cosmetic container is difficult to separate I source and thus usually are generated mixed waste. In this study we performed an analysis on the Recycling Improvement method of a Cosmetic Container The result of this study could be summarized as follows 1) As a part of law and a system improvement, must be achieved Improvement Cosmetic law, Deposit refund system. and charge system, Technology development for recycling of a cosmetic container, Extension of refill productions, Recovery system establishment of a cosmetic container and inducement of a maker's recycling paticipation. 2) As a part of a cosmetic container design improvement, must be achieved simplification and standardize of container's cuality, Cosmetic life cycle extension, Selection of recycling materials and Cosr reduction of a cosmetic container. In conclusion, To the recycling improvement of a cosmetic container, must be achived collective development of system improvement, participation of the government and company and a consumer's recycling consciousness. Most of all, A company need to try to recycling container development of a cosmetic container.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.370-378
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• 2015

Oral health is a critical factor for diagnosing overall health, as poor oral health has a negative impact on food intake and results in deterioration of nutritional status. The purpose of this study was to research the needs for food developments for the elderly based on their oral and overall health status. Oral status was significantly associated with self-reported health status, and dry mouth (lack of saliva) especially showed a significant relationship with negative self-perception of both oral and overall health. For both elderly men and women, fish and leafy vegetables were the most preferred side dishes. Bread, rice cake, and beverage-type foods were also preferred for snack development. Disease status of the elderly was significantly related with their preference for food development. For instance, those with diabetes were more likely to ask for anti-diabetic diets. The most important factor for the elderly in choosing food was nutritional balance, and less than 3,000 won was cited as an affordable price. The results could be utilized as basic data to develop foods for the elderly.

• International Commerce and Information Review
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• v.13 no.2
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• pp.3-26
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• 2011

The objective of this study is to improve export performance using e-Trade marketing systems. The use of e-Trade has been increasing but there is some controversy about the performance of e-Trade marketing for Small-to-Medium enterprises (SME). The research construct for determining the export performance is suggested and five factors are introduced in this paper such as: B2B relationship and cooperation, product complexity, online fitness, level of internationalization, and use of e-Trade marketing. Sample data were collected from the companies who are familiar with the e-Trade systems. The result shows that the use of e-Trade marketing mostly contributes to the increase of export performance. The regression and cluster analysis shows that both variables of e-Trade marketing and on-line fitness are significant to high export performance group. The implication for SMEs is that the use of e-Trade marketing methods could contribute to the increase of export performance and more analytical works need to be made for future study.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.215-229
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• 2015

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.4 no.1
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• pp.29-65
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• 2009

This study is The Effect of the on the purchase behavior of the Software Quality. To have purchased the software in a Consumer surveys were conducted. The following is a summary of results of this research. First, the software quality and significant consumer purchasing behavior (+) of influence. Functionality, usability, portability of software quality attributes the impulse buying and buy more of both the (+) showed the influence. Second, software quality is urge consumers to purchase significant (+) of influence. Functionality, reliability, usability, portability of software quality (+) showed the influence. Third, the software quality In the consumer buy more significant Chung (+) showed the influence. Software quality, functionality, usability, portability name (+) influence. In conclusion, the quality of the software in consumer purchasing behavior (+) were of significant influence. In particular, factors that functionality, usability factors, portability factor in the relatively large influence on the purchasing behavior. Software technology development, planning, development, testing, and in each step must keep in mind the following. First, the software, when used in certain conditions, Inherent ability to meet the needs and requirements set forth to provide the appropriate functionality and accuracy as the ability of software products each other with the capabilities to the effective and thorough security features should be required. Second, software, a user-specified criteria to use in understanding and learning, and must, and the ability to prefer. Software for users to understand and easy to use, whether the check. In particular, understanding the interface, Help understanding, understand the input and output data, and interface consistency, the user information, the message must be equipped and easy to understand. In addition, ease of learning to be self-learning, and help ease of access shall be required. Third, in certain circumstances, a different environment to transfer be equipped with the functionality of the software. Applying data structures and application environment, helping transplant convenience must keep in mind sex.