• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.51-66
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• 1990

Six bands of domestic and American mayonnaises, four brands of Japanese mayonnaise and one home made mayonnaise were analyzed for chemical and fatty acid and sterol compositions. The results obtained as follows; 1. Moisture content was observed $13.3{\sim}22.4%$ of total samples, but H and L samples of American mayonnaise was observed 54.4 and 62.3% for the purpose of low caloried products. 2. Linoleic and linolenic acid were 50.3 and 7.9% and P/S ratio was observed $3.50{\sim}4.32$ over ideal ratio. 3. Cholesterol contents in O and N samples of Japanese mayonnaise were 166.07 mg/100 g product, 155.89 mg/100 g product. These figures are 3 times of domestic samples, and 4.8 times of American samples. Cholesterol content in home made mayonnaise was 90.75 mg/100 g product. 4. Little variation in stigmasterol content was observed among the brands of mayonnaise in contrast there was wide variation in sitosterol content ranged from 38.37 mg/100 g product to 409.16 mg/100 g product.

• 한국컴퓨터정보학회논문지
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• 제24권3호
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• pp.191-199
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• 2019

This study is about online purchases of foods that have been reluctant to deal with distribution processes and reliability issues. We find out that attributes of the online food market affects behavior intention and whether it differs according to consumption tendency. A survey was conducted on consumers who had ever purchased food online for hypothesis testing. Reliability and feasibility were reviewed for the collected data and the hypothesis was verified through structural equation model analysis. While product diversity, product information and customer service factors of the online food market significantly affect behavior intention, price is not. We identified differences in the impact of behavior intention on consumption tendencies. For the Gaseongbi group, only the product information factors have significant effect on behavior, and for the Gasimbi group, the price and customer service factors have a significant effect on behavior intention. The findings provide theoretical and practical implications for marketers to study various marketing method based on consumer tendencies.

• 유통과학연구
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• 제19권8호
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• pp.69-80
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• 2021

Purpose: This study's purpose is to explore the relationship between entrepreneurial marketing orientation on new product development performance via marketing and innovation capabilities. Research design, data, and methodology: This research has applied a survey method which involved 159 respondents from food retailers among Michelin Guide Restaurants in Thailand. The literature's existing measurement scales were used to operationalize the constructs proposed in this study. The analyses were conducted using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to test the hypotheses. Results: The results have shown that new product development performance received positive and direct impacts from entrepreneurial marketing orientation, particularly in three dimensions: customer value orientation, opportunity-driven initiatives, and leveraged resources. Likewise, new product development performance received a positive, indirect impact from opportunity-driven initiatives, risk management, customer value orientation, and innovation that is focused on marketing and innovation capabilities. Conclusions: The results are useful for Thai food retailers as to strategy formulation in order to attract tourists from all over the world to tourist destinations in Thailand. Therefore, this empirical study is extremely important for domestic economic development and the international economy. These findings provide theoretical and managerial contributions for developing competitive strategies which will lead to sustainable business practices, as well as for providing future research directions.

• 한국조리학회지
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• 제22권3호
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• pp.254-268
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• 2016

본 연구는 SNS 상에서 사회적 자본이 외식 상품 구매 시 구매의도와 구전의도에 미치는 영향력을 살펴보고자 하였으며, 사회적 자본과 구매의도 및 구전의도 간에 외식 상품에 대한 신뢰가 매개역할을 하는지에 대해 실증분석을 통해 살펴보고자 하였다. 자료수집은 2016년 2월 15일부터 2월 29일까지 실시하였으며, 편의표본추출법에 의해 SNS를 통해 외식상품을 구매해 본 경험이 있는 300명을 대상으로 조사를 실시하였으며, 이 중 유효한 자료 291부를 최종자료로 분석에 사용하였다. 가설검증을 위해 다중회귀분석과 계층회귀 분석을 실시하였다. 분석결과, 첫째, SNS 상에서의 사회적 자본 중 연결적 자본이 결속적 자본에 비해 외식상품 신뢰에 더욱 큰 영향을 미치는 것으로 나타났다. 둘째, SNS 상에서의 외식상품 신뢰는 구매의도와 구전의도에 모두 유의한 영향을 미치는 것으로 나타났다. 셋째, SNS 상에서의 외식상품 신뢰는 연결적 사회자본과 구매의도 및 구전의도 간에 매개역할을 하는 것으로 나타났다.

• 대한의용생체공학회:의공학회지
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• 제31권6호
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• pp.434-437
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• 2010

For approval of medical devices manufactured or imported, submission of technical documents as well as the application form is required. The manufacturer (or importer) should properly identify the raw materials the applied product is made of and the manufacturing processes the product undergoes before it is shipped in the application form. In the technical documents, scientific data to evaluate the efficacy, safety, and quality of the applied product that has been described in the application form should be provided. Therefore, identifying the raw materials that were used for the parts of the applied product and describing the physical and chemical characteristics of the raw materials are quite important and essential in ensuring the efficacy, safety, and quality of the applied product. To describe the physical and chemical characteristics of the raw materials correctively, the applicant is required to have broad knowledge in the scientific fields such as chemical, polymer, metal, and ceramic science and engineering. But most of the applicant are not experts in these fields, so that the description in the application form often includes wrong and improper descriptions. Thus, we developed a guideline which explains the raw materials for medical devices, show the their examples. The purpose of this description guideline is to help the applicant properly completing the "Raw materials or constituents and their volumes" part in the application form.

• KSBB Journal
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• 제23권6호
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• pp.546-550
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• 2008

본 연구에서는 아스타잔틴의 각종 유기용매와 물에 대한 용해도와 산화, 빛, 온도 및 pH에 의한 아스타잔틴의 안정성을 검토하였다. 아스타잔틴은 유기용매인 아세톤과 아세트산에 비교적 용해도가 높았으며 물에는 거의 용해되지 않았다. 아스타잔틴의 용해도에 미치는 pH의 영향을 검토한 결과, 산성 조건 (pH 2)에서는 중성이나 염기성 조건에 비하여 용해도가 10-20배 증가하였다. 아스타잔틴은 산화와 빛에 대한 안정성이 매우 낮았으며, pH 3에서도 안정성이 급격히 떨어지는 것으로 조사되었다. 온도에 대한 영향을 조사한 결과, 상온 보관시에도 아스타잔틴이 쉽게 분해되었으며, 특히 $100^{\circ}C$에서 5초 동안 가열할 경우 아스타잔틴이 90% 이상 분해되었다. 결론적으로 아스타잔틴을 식품이나 화장품 등의 산업적 활용을 위해서는 안정성과 용해도 개선이 요구되는 것으로 판단되었다.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• 한국수산과학회지
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• 제38권1호
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• pp.1-5
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• 2005

This study investigated and compared chemical properties and biological activities of four commercial sikhae products (three flat-fish, Pleuronectes herzensteini, Sikhae: product A, B, C; one Alaska pollack, Theragra chalcogramma, Sikhae: product D) and Alaska pollack Sikhae (product E). Total acidity, amino nitrogen, salinity and pH in all products were in ranges of $0.47-1.93\;g\%$, $145.94-204.81\;mg\%$, $3.40-4.00\%$ and 4.38-5.55, respectively. All products showed antimicrobial activities against Bacillus ceraus subtilis, B. cereus, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, except for Salmonella typhimurium. Particularly the activities were more effective with gram positive bacteria than gram negative bacteria. Antioxidative $(EDA_{50};\;14.20\;mg/mL)$ and Fibrinolytic (0.95 plasmin unit/mL) activities of product E were much stronger than commercial Sikhae products (EDA50; 18.87-34.60 mg/mL and 0.69-0.85 plasmin unit/mL).

• 식품기술
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• 제24권2호
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• pp.225-235
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• 2011