• 동아시아식생활학회지
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• 제27권1호
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• 한국실내디자인학회논문집
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• 제24권6호
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• pp.68-78
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• 2015

The servicescape of a design hotel means the physical environment in which a service is produced and consumed. Servicescape refers to the comprehensive physical environment perceived by users and is composed of physical elements such as ambient conditions, space, function, signs, symbols and artifacts. For a successful operation of a design hotel, it is necessary to investigate the design hotel's servicescape types according to characteristics of design hotel's servicescape to provide various servicescape. The purpose of this study is to classify the types of servicescape on design hotel and analyze characteristics through the case study. A case study on Europe's design hotels to find various servicescape design methods was conducted. According to characteristics of design hotel the types, it is also categorized into four different types: history/tradition, art/culture, collaboration, locality. The case study demonstrated that European design hotels were making many efforts for their uniqueness and differentiation by considering the cultural and historical characteristics of their city and providing art and cultural space for their community. Design hotels in Korea should not only provide visitors with opportunities to have special experience through the nation's own culture and history but also serve as a place of community activities.

• 복식문화연구
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• 제17권2호
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• pp.309-319
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• 2009

This study's goal is to analyze the color characteristics of Blue used in men's fashion for design developing process. First, we researched the previous studies and examined documents about color characteristics of Blue in general as well as coloration in fashion design and men's fashion. We composed color samples by collecting two-color coloration used in men's fashion collection for 5 years from 2004 S/S to 2008 F/W through a specialized fashion information web-sites. We limited the colors from Blue Green(BG) to Purple Blue(PB). Second, we analyzed the characteristics of hue combination and tone combination. A total of 351 pictures were collected and RGB and HV/C value were converted with Munsell Conversion program(ver.8.0.1). Color data has been sorted to 10 hues and 12 PCCS tones. From this, we were able to figure out that similar/same hue coloration was used more than contrary hue coloration and similar/same tone coloration was used more than contrary tone coloration for Blue. We've limited Blue coloration characteristics of men's fashion to two-color coloration for an analysis; the succeeding study will need to examine on the characteristics of multi-coloration and detailed Blue coloration image by various garments.

• 복식문화연구
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• 제19권1호
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• pp.71-82
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• 2011

This paper examined the kinds and characteristics of leather and also analyzed the expression techniques and characteristics of leather in contemporary fashion. The objective of this study lies in re-interpreting the current location of leather in contemporary fashion design, enlarging unlimited potential expression fields of leather, and at the same time, helping create new viewpoints and expression types of leather. For this purpose, this paper examined the kinds and characteristics of leather through the existing literatures, and it also carried out positive analysis of the expression techniques and characteristics of leather clothes through local and foreign fashion magazines and collection papers, such as Gap, Vogue, and Mode & Mode, focusing on the works presented in the fashion collections after 2000. Leather in contemporary fashion is expressed in different colors through dyeing. Through various expression techniques such as wrinkles, ruffle, stitch, embossing, quilting, patchwork, holing, nailing, cutting, laser cutting, fringe, weaving, printing, and collage, leather breaks the fixed ideas of itself and further, it makes the images of fashion design affluent. Leather clothes, which are made through various expression techniques, have some characteristics. First, leather clothes emphasize women's voluptuous beauty. Second, leather clothes create a decorative effect through mixture of materials and various expression techniques. Third, through the feel of materials and the emphasis of shapes, primitive beauty is expressed.

• 한국식생활문화학회지
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• 제24권2호
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• pp.172-180
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• 2009

The purpose of this study was to investigate the consumer characteristics in foodservice according to university students' lifestyles. The data were collected by the questionnaire survey of 520 university students from Daegu Gyeongbuk Province. The SPSS/Win 12.0 program was used to analyse the samples. The results are as follows: 1) Lifestyle was divided into 10 factors and 3 clusters, namely "Convenience Intention" (cluster I), "Health Information Intention" (cluster II), and "Gender Equality Intention" (cluster III). 2) The differences in general characteristics between the three clusters were founded on gender, frequency of visits, companion, information type, and the type of restaurant. 3) The characteristics of cluster I (Convenience Intention) are explained by it consisting of the group with low averages in consumer dissatisfaction, complaints, compensation, and repurchase intention, where as cluster II was the high average group and cluster III the middle average group. Based on these results, consumer characteristics in foodservice are discussed.

• 복식문화연구
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• 제9권4호
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• pp.664-676
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• 2001

This study highlights the homogeneity in the heritage of the costume cultures between the Gulf of Aden, a part of the Horn region of Africa and the Arab region of West. Asia. Specifically, a cross-cultural perspective is used to examine the similarities between the two regions based on their (1) geographic living cultures and (2) the use of a costume accessory called Burga-a face veil. The current trend in research on the traditional costume culture of Africa mostly ties art with the traditional costume culture and examines its from an aesthetic or animalism perspective rather than from a cross cultural Perspective. Compared to Previous research in this area this study used literature reviews and Pictorial analysis to analyze costume cultures from a cross-cultural perspective. The Burga, which is worn in the low lands of the Horn region, which is located between the West Asia and African continents, as well as the Arab region, shows a reciprocal cultural exchange between the two regions. Similarities can be found in the shape, design, decorative elements, and the way the Bursa was worn in two regions. Although the Burga as a face veil is only a small part of a costume, it reaffirms the similar living cultures and geographic characteristics of the two regions. As the living culture environment becomes similar around the world, this study should help with cross culture negotiations as well as forther the development of traditional costume research.

• 한국정보시스템학회지:정보시스템연구
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• 제19권3호
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• pp.149-179
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• 2010

This study empirically investigated the effects of both organizational culture(i.e., innovative, supportive and bureaucratic) and information technology(IT) infrastructure(i.e., knowledge storage, transfer and search IT) on the knowledge management(KM) activities(i.e., knowledge creation, sharing and application) in Korean manufacturing firms. We also partially demonstrated the impact of KM activities on the KM performance(i.e., KM satisfaction) of a firm. Through multiple regression analyses, it was found that innovative and supportive culture, and IT infrastructure have a positive impact on the activation of KM activities. The results of this study also showed that the innovative and supportive culture positively influence the adoption of IT infrastructure, and through the construction of IT, they have an indirect effect on KM activities. With a structural equation modeling technique, the causal relationships among organizational culture, IT infrastructure, knowledge management activities, and KM performance were confirmed. Hence, it is concluded that culture and IT infrastructure have direct effects on KM activities, and culture also indirectly influences KM activities through the adoption of IT infrastructure.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• 가족자원경영과 정책
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• 제13권3호
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• pp.85-101
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• 2009

The Multi-cultural Family Support Center provides various educational programs and services for multi-cultural families. However, there are controversies regarding integration and assimilation, ethnic identity and ethnocentrism, and state-sponsored multi-culturalism. From the home economist's perspective, it was necessary to explore the direction of integration of family life culture in the multi-cultural society. This study concluded that there is a necessity to accept foreign culture and create a new culture while still maintaining their and our own cultural identity respectively. For this purpose, integration and assimilation must progress side by side to maintain the cultural identity and stability of multi-cultural families. But, women migrants are to adapt in their everyday life, they need to attend a Korean-language course and take part in a traditional Korean culture program such as having an assimilational characteristics. Also for the happiness of multi-cultural families ultimately not for the confronted problems, it requires sometimes education of changing migrants' own traditional customs and life culture partly. In this sense, educational and cultural programs held by Multi-Cultural Family Support Center are meaningful and their importance in adapting into everyday life must be recognised by all of us.

• 한국식품영양과학회지
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• 제26권5호
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• pp.767-774
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• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.