• 디지털융복합연구
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• 제7권1호
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• pp.49-56
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• 2009

This paper provides in-depth analysis of internal and external factors that are important to food retailers' international market expansion, presenting Carrefour as a case. Nine sources of risks inherent in international retail market operation are explored and examined which are critical for Carrefour's international expansion. Key financial ratios of Du Pont System are used to assess Carrefour's performance in local market and relative to competitors. Carrefour's competitive advantages are also explored and compared with Wal-Mart, its major competitor in the international expansion.

• 한국축산식품학회지
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• 제39권5호
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.193-196
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• 2005

The value of all goods and services produced in the economy divided by population has risen from $7.355 in 1998 to $12.646 in 2003. In other to maintain higher standard of lifestyle, people are 'hungry' for time. The idea of saving time and money by providing many different types of products altogether in one space was implemented with the advent of large warehouse style discount stores. These type of retailers grew in size and popularity during the 1990s and 2000s, causing a decline in sales in the old, traditional downtown markets. From ancient to twenty-first century, the role of the grocery store has been that of the social center of the community; a place of unity and interaction of people. The experience a customer engages in at a grocery store is comparable to that of a museum. Not only is the grocery store a unique, physical space to visit, but also a rich collection of fascination items. The layout of the interior space is meticulously planned for the efficiency of customer circulation and the success of product exhibition. Eye catching graphics and attractive lighting also add to the appeal of the grocery store's high style. Shoppers are no longer satisfied with just buying good products at a lower price. Shoppers prefer to spend time in an entertaining environment. The Hanaro Mart project in this study propose the idea of warehouse style discount stores which can satisfy all the demands of customers and their various activities. This study will open up unique dimensions of aesthetic expression and experience in the interior environments. Shopping for food is an unavoidable task. If food shopping is enjoyable, more people will spend more time at it.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2000년도 추계학술발표논문집
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• pp.299-306
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• 2000

General definition of data mining is the knowledge discovery or is to extract hidden necessary information from large databases. Its technique can be applied into decision making, prediction, and information analysis through analyzing of relationship and pattern among data. One of the most important work is to find association rules in data mining. The objective of this paper is to find customer's trend using association rule from analysis of database and the result can be used as fundamental data for CRM(Customer Relationship Management). This paper uses Apriori algorithm and FoodMart data in order to find association rules.

• 한국포장학회지
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• 제20권3호
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• pp.97-102
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• 2014

TTI 상용제품인 Fresh-check을 명태의 냉장유통 중 품질예측에 사용할 때 그 성능이 항상 최적화되어 있을 수 없다는 가정하에서, TTI를 냉장유통의 어느 시점에서 부착하는 것이 가장 바람직한지를 수학적으로 분석하였다. TTI 부착시점으로 크게 '어획 후 선상에서, '부산국제수산물도매시장에서', '마트에서'의 세 경우로 나누었다. 먼저, 등온 실험을 통하여 TTI의 색 변화와 명태의 Pseudomonas spp.에 관한 kinetic과 Arrhenius 온도의존성 모델 식을 완성하였다. 얻어진 모델 식을 사용하여 냉장유통에 해당하는 dynamic 온도조건에 대하여 수리적으로 TTI의 색 변화와 명태의 품질변화를 계산하였다. 그 결과, 마트에서 부착했을 때 TTI 색 변화가 종료 점에 도달한 시간이 명태의 부패시간과 가장 일치하였다. 따라서 상용 TTI 제품을 사용할 경우 부착시점의 선택이 중요함을 알 수 있었다.

• 동아시아식생활학회지
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• 제21권5호
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• pp.713-722
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• 2011

본 실험은 반응표면분석법을 이용하여 추출조건에 따른 Acai 에탄올 추출물의 이화학적 특성을 모니터링하였다. 추출조건에 따른 수율의 최대값은 2.84%이었고, 중심합성계획에 의한 Acai 추출조건별 총 폴리페놀 및 총 플라보노이드 함량에 대한 반응표면 회귀식의 $R^2$는 각각 0.9596와 0.9356로 1% 이내의 유의수준에서 유의성이 인정되었다. 전자공여능에 대한 회귀식의 $R^2$는 0.8842로 5% 이내의 유의수준에서 유의성이 인정되었으며, 추출온도보다는 에탄올 농도에 크게 영향을 받고 있는 것으로 나타났다. 아질산염 소거능에 대한 pH 조건별 추출조건의 영향은 에탄올 농도가 가장 영향이 큰 것으로 나타났다. 추출조건별 anthocyanin 함량은 74.421~291.841 mg/L의 범위였으며, 결과에 대한 반응표면 회귀식의 $R^2$는 0.9792로 1% 이내의 유의수준에서 인정되었고, 추출온도와 시료에 대한 용매비보다는 에탄올 농도에 많은 영향을 받음을 알 수 있었다. ORAC은 137.73~562.94 ${\mu}moles$ TE/g의 범위였으며, 시료에 대한 용매비가 낮을수록, 에탄올농도가 높을수록 함량이 증가하였다. Acai의 추출조건을 최적화하기 위하여 추출물의 특성인 추출물의 수율, 총폴리페놀 함량, 총 플라보노이드 함량, 전자공여능, anthocyanin 함량 및 ORAC에 대해 contour map을 superimposing하여 얻은 최적추출조건의 범위는 에탄올 농도 28~58%, 추출온도 $60{\sim}68^{\circ}C$, 시료에 대한 용매비가 10~12 mL/g이었다.

• 한국식품영양학회지
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• 제23권2호
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• pp.269-275
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• 2010

The current exploratory study attempted to investigate the influence of environment-friendly agricultural products(EAPs) perception on EAPs consumption behavior. The survey was conducted to parents of elementary school in Chung-buk area by the help of homeroom teachers of each school. Out of 500 questionnaires administered, a total of 305 completed questionnaires were returned, yielding a response rate of 61%. Regarding buying behavior, 89.6% of respondents have ever bought EAPs, among them, 52.9% usually bought in a mart. The reason to buy EAPs was mostly safety(57.6%), nutrition & health(30.4%), and quality(7.0%). The 11 items representing the attitude and knowledge were analyzed, resulting in three distinct dimensions-'attitude', 'knowledge', and 'concern'. The knowledge level of EAPs was slightly higher than medium. Concerning the influence of EAPs perception on EAPs consumption behavior, the more having high knowledge and attitude level on EAPs, the more lead to the EAPs consumption behavior. This implicit the importance of education to enhance the knowledge level and positive attitude towards EAPs.

• 한국조리학회지
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• 제12권4호
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• pp.187-198
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• 2006

The purpose of this study is to investigate the preference for purchase and ingestion of Korean traditional food Kimchi among the different age groups in order to find a way to increase Kimchi consumption. The result of a questionnaire is from 51 male respondents(14.6%) and 299 female ones(85%). This indicates that most of the female respondents buy Kimchi. Second, 61.7% of the respondents have experience purchasing ready-made Kimchi. Third, the most preferred purchase place of Kimchi is a big mart or a department store. Fourth, the important factors of purchasing come nutrition, price, brand, color or package in that order. Also, 60.9% of respondents show that they "should eat Kimchi". Fifth, the reason of eating Kimchi is taste in the age groups under 20s and 30s and above 50s. Lastly, the analysis on the importance of ingestion shows as follows: respondents in their 20s are 57 persons(16.3%), 30s 59(16.9%), 40s 162(46.3%), and 50s 72(20.6%), showing 40s the highest among them.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.967-972
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• 2011

Assai 열매추출물의 자유 라디칼 소거능을 측정하기 위하여 DPPH를 이용한 자유 라디칼 소거능 실험을 수행하여 항산화 효과를 측정한 결과, assai열매추출물의 농도가 높을수록 DPPH활성이 뛰어남을 알 수 있었고, ROS를 이용하여 항산화 효과를 확인하였다. 배양된 대식세포에 assai열매추출물을 농도별로 첨가한 결과, 농도가 높을수록 과산화수소에 의해 유도된 산화적 자극이 감소하였다. 또한 세포 생존에 미치는 영향을 알고자 assai열매추출물을 농도별로 첨가하여 24시간후 세포의 형태변화를 MTT assay로 실시한 결과, 산화적 자극에 의해 발생한 세포 손상이 assai 열매추출물의 농도가 높아질수록 감소하는 것이 확인되었다. 따라서 assai열매추출물은 천연 항산화제로서의 가능성을 보였다.

• 식품보건융합연구
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• 제8권3호
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• pp.1-9
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• 2022

Purpose-Meat plays an important role in the Chinese daily diet, however, due to the spread of COVID-19, food supply and safety have become a major concern. The safety and health features of chilled fresh meat have attracted the attention of consumers. To study consumers' purchasing behavior and willingness to pay for chilled meat under the influence of the epidemic. Research methodology- The data were obtained by questionnaire survey, major issues include consumers' meat consumption habits in the wake of the COVID-19 and their awareness of meat product quality labels. In addition, the gender, age, family income, and other basic personal information of the interviewees were also counted. Based on the binary Logit regression method, we study consumers' purchasing behavior and willingness to pay for chilled meat under different demographic characteristics. Results-The results showed that brand and quality certification are important factors influencing purchases. In addition, the presence of children under the age of 12 in the household and the level of income and education also influence consumers' purchase intention of the chilled fresh meat. However, mart promotions and city ratings can significantly lower consumers' propensity to buy the chilled fresh meat. Apart from this, such factors as gender, age, and living conditions have no significant influence on consumers' purchase of chilled fresh meat.