• Journal of the Korean Society of Costume
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• v.58 no.6
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• pp.110-123
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• 2008

The objectives of this study are to define the fundamental notions of collaboration in design field. The results of this study are summarized as follows: Firstly, collaboration means a cooperative work which are cooperatively done by collabarator and collaboratee on the equal status within a certain period of time, based on core ability of each of them. This cooperative work is presented with a visual image based on the identity of participants, and it creates an added value. Collaboration is different from convergence and hybrid in the methodological aspects and from brand alliance and strategic alliance in the aspects of the subject of project. Secondly, collaboration has been developing through step of using the specific ability, step of sharing each core abilities, and step of fusing their identities, in a view of the sphere of cooperative work and the intimate relations in reciprocity. Thirdly, according to strategic purpose, collaboration can be classified into value ascending collaboration, image changing collaboration, business-field extension collaboration, and event collaboration. Fourthly, production methods of collaboration consist of limited edition method, premium line method, common line method, producing a collaborative product, and so on. Fifthly, differentiation effect, image upgrade effect, production of higher value-added products, sale increase, diversification of business, sharing the targets, and promotion effect are achievable through collaboration. Sixthly, to make progress in collaboration successfully, the compatibility of combination between collaborator and collaboratee, the superiority of collaboratee, definitude of collaboration, the fit method of collaboration, the novelty of collatoration, possibility of issuing of collaboration, and perfection of collabo-product must be the points which deserve our attention.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.802-810
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• 2018

This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at $4^{\circ}C$ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) $L^*$ and $a^*$ values and higher (p<0.05) $b^*$ and $h^{\circ}$ values were exhibited in the T1 and T2 than in the control; and $C^*$ value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.

• Korean Journal of Agricultural Science
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• v.32 no.1
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• pp.95-106
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• 2005

This study was focused on analyzing the impacts of e-commerce on the farmer's management behavior and suggesting alternatives for the development of e-commerce in agricultural industry. For this study, survey was conducted for 24 farmers who sell agricultural products through e-commerce in Chungnam province. The results of study are as follows; First, farmers have changed their management practices in terms of production, marketing and processing by using the information of consumers' preferences while doing e-commerce business. Second, farmers have attempted to differentiate their product through product brand and customer relationship marketing, because they recognized the importance of developing marketing techniques adapted to e-commerce system for more revenues. Third, if quality certification system of agricultural products is introduced under e-commerce, farmers would use it for their environmentally sounded farming because they expect to increase their income. Fourth, 75% of the farmers sold their product at retail price. It means that e-commerce farmers act as a price maker rather than price taker at e-commerce market, who will be encouraged to have larger business size resulting in more added value. Based on the results of study, we suggest that there should be reduction of service charge for credit card, and encouragement of B2B transaction for the economy of scale and introduction of quality certification system so as to establish e-commerce system of agricultural industry as soon as possible.

• Journal of Korea Multimedia Society
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• v.17 no.11
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• pp.1374-1381
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• 2014

Digital technology With the popularization of computers and IT technology development is causing a dramatic change across the human life. Increase of profit in fashion industry has a significant impact on the overall industry. It has been studied to develop consumer oriented higher value-added fashion products of including clothes using digital technology abroad. In this paper, we propose a system that when user stand in front of display, user can show body captured depth camera look the coordination of a variety of costume and fashion concept through a magic mirror. Using the system, we will satisfy the convenience of user and be used as a way appropriate to clothing shopping in the shortest time. The system will develop personalized fashion content industry enhanced interaction.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.254-261
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• 2020

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.505-514
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• 2021

Among non-timber forest products, Tricholoma matsutake is a high value added item. Many countries, including Korea, China, and Japan, are doing research and technology development to increase artificial cultivation and productivity. However, the production of T. matsutake is on the decline due to global warming, abnormal temperatures and pine tree pest problems. Therefore, it is necessary to identify trends in domestic and foreign research on T. matsutake, respond to preemptive research and development to preserve the genetic resources of T. matsutake and increase its productivity. Based on the correlation between keywords in the high frequency keywords, it was observed that microbial clusters of T. matsutake are mainly found in Korea. The main focus in China has been the pharmacology studies on the ingredients of T. matsutake. The main focus in Japan has been on preserving the genetic diversity and species of T. matsutake. Thus, future domestic studies of T. matsutake will require pharmacological studies on the ingredients of T. matsutake and on its genetic diversity and species conservation. In addition, unlike China and Japan, genetic keywords did not appear in Korea at high frequency. Therefore, Korea will have to proceed with research using modern molecular biology techniques.

• Journal of the Korean Wood Science and Technology
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• v.22 no.3
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• pp.32-38
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• 1994

The methods in wood processing are so limited at present that a scope of its utilization is restricted. This often makes wood itself less valuable as a material comparing with other materials, that is, plastics, metals, and glass. Such differences are due to a lack of plasticity in wood, i.e. it cannot be melted, dissolved, or softened sufficiently for molding. However, once plastic properties are added to wood, it becomes more useful material. This further broadens the method in wood processing to a variety of fields. In this way, wooden material which is limited in use can be modified into a high quality product with additional value. Furthermore, utilization of wastes from wood, for example, would be made viable. In this study, thermoplasticization was carried out by benzylation of wood(sawdust). Various factors those affect the reaction were tested to produce benzylated wood with different degrees of substitution. Reaction temperature and time were the quite important factors. Optimum reaction temperature was 110$^{\circ}C$, and weight percent gains(WPG) of final products increased gradually with the increase of reaction time. The pretreatment (or preswelling) of wood with alkaline solution had a critical effect on benzylation. and the concentration of alkaline solution should be above 30% to obtain high weight percent gain. The thermal flow temperature of the benzylated wood decreased with the increase in weight percent gain, that of 80% weight percent gain is about 200$^{\circ}C$.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.486-503
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• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

• Journal of the Korean Society for Marine Environment & Energy
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• v.17 no.3
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• pp.236-246
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• 2014

Deep Sea Water (DSW) has recently drawn attention due to the considerable benefits provided by low-temperature, various minerals included, purity and safety of the water resource. Since Korean DSW-industry initiated exploitation of the alternative water resource in 2008, it merely took off, but remains in the infant stage. It is mainly because the industry has only focused on production of drinkable bottled water, and failed to improve sustainability and competitiveness. On the contrary, not a few oversea DSW industries (e.g. Japanese and Taiwanese DSW industries) have successfully cultivated their markets, and have become leading cases of the industry. The common success factors learned from the cases are as follows; 1) They continuously invest on technology innovation, introduce new DSW-based products, and increase the usability of DSW in various areas of products and services, and 2) they strategically focus on high value-added products rather than just bottled water products. This paper examines the cases of the advanced DSW industries and analyzes patent data and their technology-based development strategies.