• 한국식품조리과학회지
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• 제18권4호
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• pp.455-460
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• 2002

This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• 동아시아식생활학회지
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• 제20권3호
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• pp.415-422
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• 2010

This study was performed to investigate the quality characteristics of yanggeng added with Green Tea Powder. The yanggeng was prepared with Green Tea Powder, Agar, Sugar and Salt. The yanggeng is made with various levels (0, 2, 4, 6, 8%) of gree tea powder added. Hunter's color value, texture profile analysis, and sensory characteristics of gree tea powder Yanggeng were examined. The addition of gree tea powder has tendency to increase the water content of yanggeng. As the content of gree tea powder increased, the lightness (L) and redness (a) decreased. In texture profile analysis, hardness decreased with increasing gree tea powder content. Cohesiveness and springiness didn't showed significant differences according to amount of gree tea powder. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of gree tea powder. In conclusion, the result shows that the yanggeng with 4% of gree tea powder is the best.

• 한국식품조리과학회지
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• 제31권6호
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• 동아시아식생활학회지
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• 제14권6호
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Human Ecology Research
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• 제53권3호
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• pp.293-307
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• 2015

Social commerce has a large impact on the emergence of the concept of society and individual lives that is recognized as one of the most important business areas in the Internet environment. A marketing agency, Trend Monitor (http://www.trendmonitor.co.kr), conducted a survey on social commerce usage and satisfaction level; subsequently, we used survey result data from 221 adult males and females for our research sample. Data analyses were conducted by reliability test, confirmatory factor analysis, t -test or one-way analysis of variance, and structural equation model (SEM) with IMB SPSS ver. 21.0 and ver. AMOS ver. 21.0. This study focused on multi-dimensional consumer innovativeness and found three elements of acceptability, competence, and distribution. Empirical verification through SEM presented data that suggests the three consumer innovativeness factors have a direct positive effect on social commerce that causes factors to indirectly affect satisfaction levels. This study indicated that the main consumption patterns in modern society take advantage of social commerce and satisfaction by improving a market economy to promote restoration. First, this study considers consumer innovativeness to have three factors. Secondly, research results help to understand relations between consumer innovativeness, use and satisfaction with social commerce that can help the social commerce industry establish effective market strategies through consumer innovativeness. The conclusion discusses implications for academic research and marketing strategies.

• 한국의류학회지
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• 제32권2호
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• pp.190-200
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• 2008

The purposes of this study were to identify brand equity factors influencing brand preference and to investigate the effects of preference and other factors on brand performance of domestic and imported fashion accessary(handbag, shoes, purse, etc.) brands. A total of 300 women aged between 20 and 49 years were surveyed during the month of September, 2006, on 2 domestic brands and 2 imported brands that were well-known to consumers. The data were analyzed with factorial analysis, multiple regression analysis, ANOVA, Cronbach's ${\alpha}$, etc., using the SPSS 10.0. The result of research showed: 1) Four factors of brand equity were identified: quality, awareness, image, and trust. 2) Quality, awareness, price acceptability, distribution proximity, and brand performance of the domestic brands were higher than those of the imported brands. But brand preference of the imported brands was higher than that of the domestic brands. 3) Brand preference of the domestic brands was affected by quality, awareness, image, and trust. And brand performance of the domestic brands was affected by appropriateness, brand preference, and distribution proximity. 4) Brand preference of the imported brands was affected by image, quality, awareness, and trust. And brand performance of the imported brands was affected by price acceptability, appropriateness, and distribution proximity.

• 신재생에너지
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• 제20권1호
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• pp.61-69
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• 2024

This study investigates the barriers to the deployment of solar thermal and ground source heat pump (GSHP) from the perspective of consumers and businesses, as well as evaluates priorities for improving the barriers via expert AHP evaluation. From a consumer's perspective, the overall satisfaction with solar thermal is significantly lower than that with PV and needs to be improved at the installation and use stages. GSHP needs to be improved at the prior-information search stage. From a business perspective, the non-distinction between heat and electricity in mandatory installations in public buildings, the difficulty in assessing the value of heat, and high initial costs impede the deployment. Based on the result of AHP analysis, the priorities for improving the barriers to the wide utilization of solar thermal are evaluated in the order of economic feasibility, policy, acceptability, and technology, where high installation cost is shown to be the greatest barrier. Barriers for GSHP are evaluated in the order of policy, acceptability, economic feasibility, and technology, where policy means improvement is evaluated as the most important factor in promoting the deployment of GSHP.

• 한국언어정보학회:학술대회논문집
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• 한국언어정보학회 2002년도 Language, Information, and Computation Proceedings of The 16th Pacific Asia Conference
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• pp.370-382
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• 2002

This paper puts forward an analysis of scope interactions between Japanese adverbial quantifiers like mainichi 'everyday'and tokidoki 'sometimes'and a negative morpheme nai 'not'on the basis of f(ocus)-structures. In this analysis, three f-structures are assigned to a sentence with an adverbial quantifier and a negative morpheme. One of them represents a negation-wide reading, and the other two represent quantifier-wide readings. Some f-structures, however, are unacceptable due to semantic or pragmatic factors. Different scope behaviors of the two quantifiers mentioned above can then be ascribed to acceptability of f-structures.

• The Journal of Advanced Prosthodontics
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• 제8권1호
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• pp.53-61
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• 2016

PURPOSE. This study conducted an analysis of cost-effectiveness of the implant and conventional fixed dental prosthesis (CFDP) from a single treatment perspective. MATERIALS AND METHODS. The Markov model for cost-effectiveness analysis of the implant and CFDP was carried out over maximum 50 years. The probabilistic sensitivity analysis was performed by the 10,000 Monte-Carlo simulations, and cost-effectiveness acceptability curves (CEAC) were also presented. The results from meta-analysis studies were used to determine the survival rates and complication rates of the implant and CFDP. Data regarding the cost of each treatment method were collected from University Dental Hospital and Statistics Korea for 2013. Using the results of the patient satisfaction survey study, quality-adjusted prosthesis year (QAPY) of the implant and CFDP strategy was evaluated with annual discount rate. RESULTS. When only the direct cost was considered, implants were more cost-effective when the willingness to pay (WTP) was more than 10,000 won at $10^{th}$ year after the treatment, and more cost-effective regardless of the WTP from $20^{th}$ year after the prosthodontic treatment. When the indirect cost was added to the direct cost, implants were more cost-effective only when the WTP was more than 75,000 won at the $10^{th}$ year after the prosthodontic treatment, more than 35,000 won at the $20^{th}$ year after prosthodontic treatment. CONCLUSION. The CFDP was more cost-effective unless the WTP was more than 75,000 won at the $10^{th}$ year after prosthodontic treatment. But the cost-effectivenss tendency changed from CFDP to implant as time passed.