• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.465-476
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• 2009

The purpose of this study is to investigate recognition degree and acceptability of fashion trends of new consumers who live in digital era, and to determine how these factors have influence on their use of fashion trend information. The study was conducted with 696 people from 15 to 34 years old. A self-administrated questionnaire based on the results of previous researches was developed. The data were analyzed with statistical analyses such as frequency analysis, mean, factor analysis, t-test, ANOVA, correlation and regression analysis. The results are as follows: first, new digital consumer's recognition degree (RD) of fashion trends is 7.85 on the average, given that the top of scale is 20.0, it is quite low. Of fashion trend RD, fashion item RD is the highest. The female subjects recognize fashion trends better than the male subjects. Second, fashion trend acceptance of new digital generation is classified into 5 factors: 'search acceptance', 'lead acceptance', 'follow acceptance', 'non-acceptance', and 'delay acceptance'. The female subjects show higher degree in the factors of 'search acceptance', 'lead acceptance' and 'follow acceptance' of fashion trend than the males; hence it means that the females have more positive attitudes in fashion trend acceptance than the males. Third, there are significant differences between genders in the fashion information utilization. Compared to the males, the females more use fashion information on style, fabrics and color. Concludingly, their fashion trend recognition degree and acceptance made an influence in part on their utilization of fashion information.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.4 no.5
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• pp.11-14
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• 1981

This study intends to decide the economic sample size based on the cost of sampling Inspection for destructive testing. The marginal percent defective is used as the lot tolerance percent defective (LTPD), and the Newton's iterative method is adopted to calculate the optimum sample size(n), given by the consumer's risk($\beta$ - risk) and the acceptance number(c).

• The Journal of Asian Finance, Economics and Business
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• v.4 no.3
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• pp.85-94
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• 2017

The paper examines critical factors affecting consumer behavioral intentions in accepting online health communication through social networking sites. Unlike recent research under this topic, the paper assimilates some components of service quality dimensions and consumer behavior theories. The paper employs factor analysis and structural equation modelling analysis with latent variables to identify critical factors from the survey data collected from Korean consumers. The results of the study identifies three major constructs: consumer needs for health information, the perceived value of tangible attributes of health information providers, and the perceived value of intangible attributes of health information providers. The results show that consumer needs for health information and the tangible and intangible attributes of health information providers should be considered as important antecedents of accepting online health communication through social networking sites. The findings suggest that the success of online health communication via social networking sites largely depends on the tangible and intangible attributes of health information providers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.313-317
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• 2013

The feasibility of incorporating mugwort powder as a value-added food ingredient in food products was investigated using yanggaeng as a model system. Mugwort powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% (w/w) levels by adding mugwort amounts based on the total weight of bean sediment. Lightness and yellowness significantly decreased but redness gradually increased. Hardness, gumminess, chewiness, and springiness increased with higher amounts of mugwort powder added in the formulation. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity were significantly influenced by the higher amounts of mugwort powder in the formulation. The highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer acceptance in all attributes. Yanggaeng containing 2% mugwort powder is recommended for overall acceptance, as well as the functional properties of mugwort powder, without sacrificing consumer acceptability.

• The Journal of Information Systems
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• v.25 no.4
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• pp.87-104
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• 2016

Purpose As the smartphone market arrived at its saturation, from world leading information and communications technologies (ICT) businesses to startups, companies are competing to develop innovative wearable device products and suitable contents. Utility, technology, design, price, and various killer contents development targeting every customer's need should be considered for a success in the wearable device market. Design/methodology/approach Prior studies on innovation technology of ICT field have mainly focused on the innovation diffusion theory, expectation confirmation theory, and technology acceptance model, this study suggested the innovation resistance factors of adopting the smart wearable devices based on the innovation resistance model and theory of perceived risk. The model comprises the following two characteristics factors: 1) innovation characteristics which include perceived relative advantages, perceived compatability, perceived complexity, and perceived risk, 2) consumer characteristics which include attitudes towards innovation and existing products (i.e., mobile devices and analog watches). This study developed an extended innovation resistance model to explain the intention to acceptance of wearable devices consumers and collected 284 online survey responses from the non-consumers of the wearable devices. Findings The findings of this study suggest that perceived relative advantage, perceived compatibility, perceived complexity, perceived risk, attitudes towards innovation and attitudes towards existing analog watches affected the innovation resistance which has negative influence on the intention to adoption of wearable devices.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.693-724
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• 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.

• Nuclear Engineering and Technology
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• v.49 no.4
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• pp.850-854
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• 2017

Public acceptance of nuclear power is important for the government, the major stakeholder of the industry, because consensus is required to drive actions. It is therefore no coincidence that the governments of nations operating nuclear reactors are endeavoring to enhance public acceptance of nuclear power, as better acceptance allows stable power generation and peaceful processing of nuclear wastes produced from nuclear reactors. Past research, however, has been limited to epistemological measurements using methods such as the Likert scale. In this research, we propose big data analysis as an attractive alternative and attempt to identify the attitudes of the public on nuclear power. Specifically, we used common big data analyses to analyze consumer opinions via SNS (Social Networking Services), using keyword analysis and opinion analysis. The keyword analysis identified the attitudes of the public toward nuclear power. The public felt positive toward nuclear power when Korea successfully exported nuclear reactors to the United Arab Emirates. With the Fukushima accident in 2011 and certain supplier scandals in 2012, however, the image of nuclear power was degraded and the negative image continues. It is recommended that the government focus on developing useful businesses and use cases of nuclear power in order to improve public acceptance.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.32 no.1
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• pp.49-60
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• 2024

This study used the Unified Theory of Acceptance and Use of Technology(UTAUT) model to find factors that influence consumer acceptance intention toward Vertiport, a physical ground support technology required to implement AAM services. The analysis showed that among the four independent variables, Vertiport's social influence and facilitating conditions have a significant impact on future Vertiport usage behavior. At this point, the public has not yet had actual experience with Vertiport, so there is a limitation of considering it as a future concept based on speculation and measuring acceptance by actual behaviors related to its use (inquiries, information gathering, interest, etc.). Research on acceptance and attitudes toward new transportation methods should be further activated and developed along with future service development. Through the results of this study, we aim to understand the initial public acceptance of Vertiport as a ground-based infrastructure in the AAM field (or UAM) and propose strategic implications for the direction of service development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.139-142
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• 2013

The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.