• 한국식품영양학회지
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• 제29권6호
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• pp.952-961
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• 2016

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are 'Organic food', 'Traceability system of food products,' and 'Hazard Analysis Critical Control Point (HACCP)'. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers' prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product's certification could lead to a purchasing decision regarding that agricultural product.

• 한국축산식품학회지
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• 제21권1호
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• pp.56-63
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• 2001

In this study, three domestic and one foreign formulas for the infants up to 5 month old were examined to detect chemical changes such as pH, reactive sulfhydryl groups(RSH) content, 5-hydroxymethylfurfral(HMF) content, available lysine content, electrophoresis, and surface color caused by heat treatment for long term storage. In the SDS-polyacrylamide gel electrophoresis, A and B products showed similar pattern, while C product had a clearly distinguishable $\beta$-lacto-globulin band, but in casein, only D product showed a few strong casein band. RSH content, which indicate the extent of whey protein denaturation, ranged from 4.40 to 5.93 mmole/g protein. HMF content. which indicate the extent of Maillard reaction, ranged from 192 to 432 $\mu$mole/100g in formulas. B product showed the highest RSH and HMF content. Available lysine content ranged from 31 to 46 mg/g protein. Among them D product contain the highest available lysine content and others showed no significant difference. In conclusion, the domestic infant formulas showed higher RSH and HMF content than the foreign product and the available lysine content of the domestic products were lower than of the foreign product.

• 식품보건융합연구
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• 제9권3호
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• pp.1-9
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• 2023

Nowadays, with the development of the internet and e-commerce, opening tea shops online has become an increasing choice for selling tea. However, the product page information of many online tea shops cannot effectively attract consumers, resulting in their profits being compromised. To investigate this, we conducted this paper and hope to provide effective suggestions. This paper is based on 229 questionnaires and selects the product page information of online tea shops as the research object. Using the four dimensions of perceived value theory as independent variables with consumer purchase intention as the dependent variable. A structural equation model was constructed to analyze the role of the perceived value of product page information in online tea shops how influencing consumers' purchase intentions. It was found that information on the perceived functional value of online tea shops did not have a significant positive effect on consumer purchase intentions. However, information on the perceived monetary value, perceived social value, and perceived emotional value of online tea shops had a significant positive impact on consumers' purchase intentions. Based on the above conclusions, online tea shops should focus on the expression of product page information to enhance the level of consumers' perceived value of tea products, thereby enhancing their intention to purchase tea products.

• 한국식생활문화학회지
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• 제21권4호
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• 유기물자원화
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• 제4권1호
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• pp.23-31
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• 1996

가정에서 분리수거한 쓰레기와 혼합쓰레기 및 퇴비화 과정중에 있는 쓰레기의 중금속 농도를 측정하였다. 카드뮴의 농도는 봄철에 8 mg/kg 쓰레기, 겨울철에 13 mg/kg 쓰레기였다. 중금속의 농도는 월별로 큰 차이를 보였으며 1월과 2월, 4월, 5월에는 카드뮴의 함량이 부산물 퇴비의 기준인 5 mg/kg 쓰레기의 농도를 초과하였다. 가정쓰레기가 혼합되기 전 분리수거된 음식쓰레기의 퇴비화 과정중에 카드뮴의 함량을 측정한 바, 봄철과 겨울철에 부산물 퇴비화의 기준치를 초과하였다. 분리수거된 가정쓰레기에 수분조절제로 첨가된 석탄회는 퇴비중의 중금속 함량을 낮추는 효과가 있었다. 소형 퇴비화 용기에서 1개월 퇴비화한 음식쓰레기를 야외에서 야적하여 숙성시켰는데, 이 기간동안에 중금속의 축적은 일어나지 않았다.

• 한국축산식품학회지
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• 제37권1호
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• pp.44-51
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• 2017

Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denaturation degree of whey protein and the combination degree of whey protein and casein when undergoing heat treatment were also determined by using the Native-PAGE and SDS-PAGE analysis. The results showed that the denaturation degree of whey protein and the combination degree of whey protein with casein extended with the increase of the heat-treated temperature and time. The effects of the heat-treated temperature and heat-treated time on the denaturation degree of whey protein and on the combination degree of whey protein and casein were well described using the quadratic regression equation. The analysis strategy used in this study reveals an intuitive and effective measure of the denaturation degree of whey protein, and the changes of milk protein under different heat treatment conditions efficiently and accurately in the dairy industry. It can be of great significance for dairy product proteins following processing treatments applied for dairy product manufacturing.

• 품질경영학회지
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• 제42권2호
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• pp.253-264
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• 2014

Purpose: The aim of this study is to gain a competitive advantage in the global marketplace by examining the current situation of three domestic Food Dehydrator companies' products. Food Dehydrators are sort of small domestic appliances(SDA), first introduced by Korean companies. Furthermore, this study suggests the improvement plans in the rapidly changing world situation. Methods: Evaluate through comparing three domestic Food Dehydrator companies' products based on the PQI(Premium Quality Index) model, developed by product quality evaluation experts group. Results: At first, we classified evaluation factors into three parts - usability quality, emotional quality - and each of the factors includes sub factors. Under this condition, the results of this study are as follows; the brand quality is remaining at a high satisfaction level compare to other two factors but emotional quality is assessed to be low. This study has shown at customers consider brand and usability quality factors as the most important factor due to the nature of the product. Conclusion: As the possibility of increasing customer needs such as product design and sensitive quality besides usability quality has risen in a competitive global market, the manufacturing companies in Korea are recommended to put forth the necessary effort to improve their product quality, especially in terms of emotional quality.

• 한국식품과학회지
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• 제25권4호
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• pp.340-344
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• 1993

현재 시판되고 있는 5개사의 농후 발효유를 수집하여 이들의 물리화학적 특성과 저장중 변화를 관찰하였다. pH는 $3.87{\sim}4.19$, 산도는 젖산량으로 $0.97{\sim}1.4%$, 점도는 $7,850{\sim}21,000Cp$ 범위였으며, 당도는 $16.2{\sim}22.2$ Brix를 나타내고 있었다. $5^{\circ}C$ 저장 중 pH 계속 강하하여 저장 16일에 pH4.1 내외에 이르렀고, 산도는 비례하여 상승하였으며 점도는 저장기간에 따라 증가하는 현상으로 보아 젖산균의 활동이 계속됨을 보여주었다. 젖산균은 초기 $10^8{\sim}10^9CFU/ml$로 규정 이상이었고 저장중 일부 증가하거나 일정수준을 유지하고 있었다.

• Journal of Animal Science and Technology
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• 제58권2호
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• pp.9.1-9.5
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• 2016

Background: Literature is lacking on the effects of feeding by-product feed (BF)-based silage on rumen fermentation parameters, nutrient digestion and nitrogen (N) retention in sheep. Therefore, this study was conducted to determine the effect of replacing rye straw with BF-based silage as a roughage source on ruminal parameters, total-tract apparent nutrient digestibility, and N balance in sheep. Methods: The by-product feed silage was composed of spent mushroom substrate (SMS) (45 %), recycled poultry bedding (RPB) (21 %), rye straw (11 %), rice bran (10.8 %), corn taffy residue (10 %), protected fat (1.0 %), bentonite (0.6 %), and mixed microbial additive (0.6 %). Six sheep were assigned randomly to either the control (concentrate mix + rye straw) or a treatment diet (concentrate mix + BF-based silage). Results: Compared with the control diet, feeding a BF-based silage diet resulted in similar ruminal characteristics (pH, acetate, propionate, and butyrate concentrations, and acetate: propionate ratio), higher (p < 0.05) ruminal NH3-N, higher (p < 0.05) ether extract digestibility, similar crude protein digestibility, lower (p < 0.05) dry matter, fiber, and crude ash digestibilities, and higher (p < 0.05) N retention (g/d) Conclusion: The BF-based silage showed similar energy value, higher protein metabolism and utilization, and lower fiber digestion in sheep compared to the control diet containing rye straw.

• 한국식품조리과학회지
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• 제24권3호
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.