• The Korean Journal of Pesticide Science
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• v.19 no.2
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• pp.93-100
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• 2015

This study surveyed the selling, buying, usage, selection and spraying frequency of pesticides on apple orchards in Geochang, Gyeongsangnam-do province from 2012 to 2013 and found that the fungicides, insecticides and acaricides were sprayed $13.9{\pm}3.5$, $12.6{\pm}3.2$, and $2.6{\pm}1.3$ times per year, respectively. Fungicides were applied mainly to control for Diplocarpon mali, Colletotrichum gloeosporoides and Alternaria mali, whereas insecticides were sprayed mostly to control Grapholita molesta, Carposina sasakii insects. Dealers sold pesticides without monitoring of the pests in the apple orchards, and also sometimes sold pesticides which are non-registered for apple. Most of the farmers were highly relied on dealers' recommendations to choosing the brand product. Relating on Integrated Pest Management (IPM) on apple orchards in Geochang, residual active ingredient of frequently sprayed fungicides, insecticides, and acaricides were analyzed. Most applications of the fungicides, insecticides and acaricides were well corresponded with FAO's recommendations. For production of safe food and use of pesticides, it is requested to develope control calender and consideration of training program for farmers. The regional characteristics and environmental situation of the farm also should be considered.

• Journal of Digital Convergence
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• v.15 no.2
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• pp.459-464
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• 2017

This study aims to provide basic materials for marketing strategies of cosmeceuticals by investigating customers' recognition and satisfaction about cosmeceuticals targeting 161 adult men and women in their 20s to 50s and living in Seoul, Korea and then analyzing what should be improved for customers. According to the survey, many customers prefer cosmeceuticals due to the professionalism recognized by hospitals, the recommendation by doctors and the scientific image, though the recognition about cosmeceuticals is low among customers in their 40s or older because they are unfamiliar with the term. The survey also shows that the satisfaction about cosmeceuticals is very high in that 94.41% out of 49.85% total users said they were willing to repurchase them, while 72.22% out of 50.15% total nonusers said they wanted to purchase them. The greater knowledge about skin, the higher the interest in cosmetics and the aesthetic practice rate. When it comes to comparing cosmeceutical users and nonusers in choosing cosmetic products, the greater knowledge about skin, more nonusers consider brand recognition (r=.222, p<.05) and cosmetic ingredient (r=.245, p<.005); and more users convenience (r=.162, p<.05). Now that total customers' awareness of cosmeceuticals remains low yet, therefore, it is considered necessary to steadily promote them, enhance repurchase factors, and come up with strategies differentiated from ordinary cosmetics.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 한국균학회소식:학술대회논문집
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• 2016.05a
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• pp.39-39
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• 2016

There is a growing consumer preference for self-medication, which has resulted in the growth of the Korean functional food market to \1.5 trillion in 2014. Functional foods that can modulate immune responses and enhance liver health are in the top 2 product-specific health functional food categories. The aim of this project was to develop and commercialize new health functional foods incorporated with Cordyceps militaris. Cordyceps genus includes about 400 species, many of which have been used as traditional medicines for many years in Asian countries. C. militaris belongs to the class Ascomycetes and has been used extensively as a crude drug and tonic food in East Asia. Owing to the various physiological activities of its main active constituent, cordyceptin, C. militaris is currently being used for multiple medicinal purposes. Recently, many studies have tried to elucidate the pharmacological mechanisms underlying the activities of Cordyceps spp., which include immune activation, anti-inflammatory, anticancer, and antiviral effects. After continuous attempts and research toward industrialization, C. militaris cultivated using brown rice was developed into a product by a standardized process and mass-cultivating system. It was successfully introduced into the market and was approved as a functional food ingredient for the first time in Korea. Based on this information, C. militaris containing functional food product for strengthening the immune system was released in August 2014 under the brand name "Dongchoong Ilgi." Dongchoong Ilgi is potentially beneficial for improving immune and liver functions and may enhance both the convenience and effectiveness of health functional foods taken by healthy people and patients with minor illness. In addition, the results of our study may be applicable for the development of health functional foods that could lower the risk of diseases such as the common cold and cancer.

• Journal of Distribution Research
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• v.12 no.3
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• pp.23-48
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• 2007

Category management has been implemented to enhance competitiveness in the food distribution industry since 2000 in Korea. This study helps to understand why suppliers achieve better or worse performance than competitors in a category. The major objective of this article is to explore which category tactics are effective to have influence on category performance when suppliers as a category captain implement category management with variety enhancer categories like shampoo, toothpaste, and detergent. The Nielsen data were analyzed using regression and Chow test. The empirical results that were varied upon the store type and market position found out which specific actions on product assortments, pricing, shelving, and product replenishment can increase category sales. Specifically, in the case of market leader in large supermarket, the significant indicators of category sales with respect to category tactics are the out-of-stock rate, the variance across brand shares, the forward inventory, and the days supply of a product. However, in the case of follower in large supermarket, the significant indicators of category sales are the variance across brand shares, the forward inventory, and the days supply of a product. On the other hand, in the case of small supermarket, the significant factors on category sales for both market leader and follower are the retail distribution rate, the variance across brand shares, the forward inventory, and the days supply of a product category. In sum, regardless of the store type and market position, dominant brands in a category, the forward inventory, and short days supply of a product improved performance in all categories. Critical difference is that the out-of-stock rate acted as a key ingredient for the market leader between large and small supermarket and the retail distribution rate for the follower between large and small supermarket. This article presents some theoretical and managerial implications of the empirical results and finalizes the paper by addressing limitations and future research directions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.279-290
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• 2018

The purpose of this study was to investigate the effect of consumption patterns of lactic acid bacteria(LAB) on the purchasing decisions of LAB products for the commercialization of lactic acid fermented products. The average use frequency of LAB product was 5 times/week and liquid type was the most preferred. The LAB products were purchased for their health benefits. The requirements for improvement of LAB products were natural (6.037), functional (5.936) and storage (5.856). Multiple regression analysis was conducted to examine the effect of consumption buying behavior on purchase decision-making behavior factors of LAB products. From the analysis results, comparison(. 468) appears to affect the ingredient factor. Comparison(.188), experience(.281), and showoff(.370) influence brand factors. Showoff(.598) influences design factors. Showoff (0.345) affected the price factor. Increasing the purchasing decision ability of LAB products will require producing a functional product in comparison with other products, and producing the products in a company with strong recognition. The packaging should suggest a luxurious design and expensive products.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.270-284
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• 2010

The objective of this study was to familiarize people with the native local food of Chungnam Province by developing its regional food as a culture resource. Native Local Food Search and luxury itemization based on regionally-characterized stories enhances self-perception of the national culture, promotes appropriate local images to the public, and contributes to the local economy by increasing regional tourism. Therefore, this study researched local stories of cultural significance, that is, those connected to the history and originality of Chungnam Province, and developed contents related to Chungnam native local food. Features of the native local food were introduced by a story telling method in order to appeal to the five senses. The story was composed for easy understanding of the value of food, and the brand image of Chungnam was developed based on representative historical stories of the region. In this study, the following were developed as representative images of Chungnam: 'Royal meal table of King Moo-ryung' in Kongju was presented by recomposing the story of King Moo-ryung, a famouns king of the Baekje era; 'Mong-yoo-do-won's rice meal table' was introduced via Mongyoo-do-won's painting by Kyeon An, a famous painter of the Chosun era who was born in Seosan. The 'Royal meal table of King Moo-ryung' was set with food made from local farm products, demonstrating the flavor and elegance of the Baekje era. 'Mong-yoo-do-won's rice meal table' resembled Kyeon An's Mong-yoo-do-won-do, which has a background featuring early spring. The rice table was designed to remind people of a flamboyant painting like a scattered peach blossom leaf in the early spring. To verify the health effectiveness of each rice table, the function of each ingredient was investigated through 'Sik-ryo-chan-yo:a dietary treatment', which was published by Soon-Ui Cheon during the Chosan era. According to the results, most of ingredients are certainly beneficial to health, as was recognized in the early Choson era.

• Journal of Environmental Health Sciences
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• v.42 no.3
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• pp.147-159
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• 2016

In South Korea, many cases of humidifier disinfectant-associated lung injury (HDLI) have been reported among people who used humidifier products containing humidifier disinfectant (HD). The objective of this study is to characterize exposure to HD among a total of 221 HDLI patients who used HD. Information and data on the HDs used were collected through a structured questionnaire and home environmental investigations. The conditions of these 221 HDLI patients were clinically confirmed to be caused by the use of HD. Children aged under 5 years old made up the highest proportion of HDLI cases (n=125, 56.6 %), followed by pregnant women (n=35, 15.8%). Forty-three percent (n=95) of the victims died. There were three cases of fetuses and 35 pregnant women among the victims. The number of HDLI patients who used only the Oxy Saksak brand of HD was found to be 85 (38.5%), followed by the HD brands Cefu (n=24, 10.9%), Lottemart Wiselect (n=9, 4.1%) and Aekyung (n=3). Patients who exclusively used HD brands containing polyhexamethylene guanidine phosphate (PHMG) (n=13, 55.7%) as an active ingredient made up the largest share, followed by those who exclusively used HD containing only oligo(2-(2-ethoxy) ethoxyethyl guanidinium (PGH) (n=24, 10.9%) and by those who only used a mixture of chloromethylisothiazolinone (CMIT) and methylisothiazolinone (MIT) (n=3, 1.4%). HD products containing PHMG were found to be the most commonly used among the confirmed HDLI patients. Three exposed fetuses who never used HD after birth developed lung injuries, indicating a probability of exposure to HD during gestation. All HDLI patients responded that they used HD while sleeping and for longer than 10 hours per day. In conclusion, the development of HDLI was clinically found to be associated with the use of several HD products containing PHMG, PGH and CMIT/MIT.

• Journal of dental hygiene science
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• v.8 no.4
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• pp.267-274
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• 2008

The purpose of this study was to examine the use of dentifrice among children in a bid to provide information on dentifrice including its function to children's parents, the major consumers of dentifrice for child. And it's additionally meant to offer useful information on the production of toothpaste for kid. The subjects in this study were parents with children, who dwelled in Seoul and Gyeonggi province. After a self-administered survey was conducted for about three months from May to July 2007 to gather data on their use of dentifrice for child, a comparative analysis was implemented. The findings of the study were as follows: 1. Concerning the state of the use of their children's dentifrice, the largest number of the children(58.1%) started to use toothpaste at the age of one or down, and the most common first toothpaste they used was dentifrice for preschooler(86.8%). As for whether to use fluoride-containing toothpaste, the largest group of the parents(58.1%) gave an affirmative answer. Regarding the form of the toothpaste in use, the majority of their children used toothpaste of cream type(86.2%). The greatest group of the children used the amount of toothpaste that was as large as the three-tenths or four-tenths of the bristles(35.9%). 2. As for the state of the use of dentifrice for kid, the greatest group used that kind of toothpaste(81.4%). In the event of those who didn't use it, the last time when their children used toothpaste for kid was when they were at the western age of 3(33.9%) and 4(33.9%). Concerning the reason why they replaced toothpaste for kid with one for adult, the largest group of the parents did that on their own judgment(58.1%). As to the right time for replacing toothpaste for kid by one for adult, the greatest group considered it advisable for children to start using toothpaste for adult at the western age of 4 or 5(43.2%). 3. In relation to the state of the purchase of toothpaste for their children, the largest group was under the moderate influence of the children when they bought it(45.2%). The greatest group attached importance to the ingredients of toothpaste(41.6%), and the most preferred ingredient was fluoride(56.3%). 53.0 percent took consideration on the content of ingredients or the instructions. 4. In regard to priorities for the choice of toothpaste for their children, they gave top priority to brand(16.7%), followed by quality(14.6%) and ingredients(13.5%). The age of the parents made a statistically significant difference to the children's age when they started using toothpaste, and how they started to do that and whether they used fluoride-containing toothpaste were statistically significantly different according to that as well(p < 0.01). In regard to the impact of the occupation of the parents, the use of fluoride-containing toothpaste was more common among the stay-at-home mothers(p < 0.01).