• Knowledge Management Research
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• v.10 no.2
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• pp.105-119
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• 2009

This study addresses the following questions : how does organization citizenship behavior(OCB) affect knowledge contribution in online communities? does the antecedents of OCB, cohesiveness and affection similarity, influence knowledge contribution in online communities? In order to test our hypotheses with an empirical study, we have conducted a survey which resulted in 192 valid response in the final sample. The PLS analysis results indicate that OCB affects knowledge contribution and coherence and affection similarity of online community users have influence on OCB. Further, knowledge contribution is influenced by community users' affection similarity. Practical implications of these findings and future research implications are also discussed.

• Food Science and Preservation
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• v.5 no.1
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• pp.65-71
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• 1998

The changes in gel characteristics of soy protein as a result of various reagents that alter specific interactions which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. The gels were not formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of soy protein gel. Hydrophobic interactions and disulfide bonds compensated for hydrogen bonds and the contributions of electrostatic interactions to gel hardness are relatively insignificant. The farce primarily responsible for gel cohesiveness appeared to be disulfide bonds, because a significant decrease in cohesiveness was found only with the presence of N-ethylmaleimide. Adhesiveness decreased only with the addition of urea, and thus the contribution of hydrogen bonding to adhesiveness of gel could be concluded to be resent. However, adhesiveness was suggested to be interpreted not only wile molecular forces involved in gel formation but also with hydration properties of protein.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.426-430
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• 2001

This experiment was carried out to investigate the effects of adding corn flour on the quality of rice cakes. Rice-corn cakes were prepared by adding corn flour at 25%, 50% and 75%, and the quality characteristics were measured. In the expansion ratio, springiness and cohesiveness of rice-corn cakes, the 25% group(C-25) was the highest and the 75% group(C-75) was the lowest. The higher the ratio of adding corn flour was, the lower the expansion ratio, springiness and cohesiveness were. In the hardness and chewiness of rice-corn cakes, the 75 % group(C-75) was the highest and the 25% group(C-25) was the lowest. But in the taste, texture and overall acceptance of rice-corn cakes, the 50% group(C-50) was the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.845-849
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• 1999

We can make Samul Chol Pyon to add four powdered Korean medicines to Chol Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol Pyon and the group of 5% raw materials for Samul tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol Pyon much deeper. The changes in textural properties of Chol pyon during storage at 20$\pm$5oC were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul tang raw material powder. The cohesiveness and chewiness were increased by adding Samul tang powder in the course of time. The Chol Pyon prepared with 5% of Samul tang powder showed the superior sensory qualities as Samul Chol Pyon.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.405-410
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• 1992

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and temperature of adding water. Evaluation was conducted through sensory evalation and objective evaluation. The results were summarised as follows. 1. In sensory evaluation on various volume of water and temperature of adding water, the most favorite tendency on the quality was at the 25% adding water and hot water ($80^{\circ}C$). 2. This condition corresponded to the low level of hardness, adhesiveness and the high level of springiness and cohesiveness, chewiness in comparison with Instron measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.29-33
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• 1982

Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.50-54
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• 1999

The persimmon puree was hydrolyzed with commercial polysaccharide hydrolyzing enzymes, Viscozyme and Celluclast and jam was prepared with the enzyme treated persimmon juice by addition of pectin. The textural characteristics of the jam were studied for the effects of pectin addition and storage temperature. When the persimmon jam was prepared with the enzyme treated juice with addition of pectin(2.2∼3.0%), the hardness of the go] was stabilized at the addition level of more than 2.8% as measured by %sag. The hardness, cohesiveness, adhesiveness, and gumminess were also significantly increased as the amount of pectin addition increased, whereas the cohesiveness and elasticity did not change significantly. The gel prepared with the puree hydrolyzed with Celluclast generally showed higher hardness, gumminess and adhesiveness and less cohesiveness and elasticity than those treated with Viscozyme. Higher temperature (17$^{\circ}C$) caused a significant decrease in most of the textural properties except elasticity. Results of sensory test showed the orange colors was much improved by the Celluclast treatment, while other characteristics such as total acceptability and texture were not significantly different.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.