• International Journal of Computer Science & Network Security
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• v.21 no.12spc
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• pp.503-512
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• 2021

The article proposes a methodical approach to assessing the innovative capacity of agri-food enterprises. This approach is based on the calculation of personnel, investment, technical and technological, information components of the ability of agri-food enterprises to innovate. The algorithm of search of production, intellectual, financial, information resources reserves, which are necessary for functioning of the enterprises of agro-food sphere, is defined. The approach developed by the authors, in contrast to the existing ones in the scientific world, allows the tools of mathematical modeling to identify shortcomings in the development of agri-food enterprises, to forecast the development of these enterprises and on this basis to form different models of market stakeholders. The method proposed by the authors to assess the innovative capacity of agri-food enterprises allows market participants to assess the current state of agri-food enterprises and form the necessary management levers to influence its activities to eliminate market failures and pitfalls.

• Bulletin of Food Technology
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• v.22 no.1
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• pp.31-40
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• 2009

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.227-227
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.307-310
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• 2004

본 연구에서는 분리대두단백(ISP: isolated soy protein)과 탈지대두박(DSF: defatted soy flake)을 Devolase Flavourzyme 효소로 가수분해한 각각의 HVP를 발효 배지로 사용하여 Candida utilis(KCCM 50342) 효모의 ethylalcohol, 4-ethylguaiacol의 생성과 향 생성의 주요 인자인 a -galactosidase의 활성을 측정하였다. Ethylalcohol은 발효 1일째에 탈지대두박을 원료로 하고 여과후 미생물 처리한 경우에서 가장 높게 생성되었고, 4-ethylguaiacol은 일부 여과하지 않고 미생물 처리한 경우에서 낮은 농도의 생성을 보였다. a-galactosidase 효소활성은 탈지대두박 보다 ISP를 원료로 한 HVP에서 높은 활성을 보였다. 관능검사결과 탈지대두박을 사용한 HVP의 관능적 특성이 ISP를 원료로 한 HVP보다 더 우수하였다. 결과적으로 탈지대두박을 원료로 한 HVP의 향기성분 및 관능적 특성이 우수함을 확인하였다.

• Food Science and Industry
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• v.49 no.4
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• pp.64-69
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• 2016

The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.4
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• pp.1067-1078
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• 2021

This research examines the mediation of intrinsic motivation (IP) in the relationship between psychological capital (Psycap) and innovative performance (IP) in the educational environment of the transitioning economy. A test was based on a convenient sample of 440 University lecturers participating in a hardcopy survey was collected from ten universities and colleges in Southern Vietnam, from April 2020 to December 2020, while social isolation is strictly enforced by the government (Covid-19). The hypotheses are then proposed and conducted using confirmatory factor analysis (CFA) and the structural equation modeling technique (SEM). The testing structural model results reveal that all the hypotheses are satisfied at the 5% significance level. Intrinsic motivation is a partial mediator in the linkage between psychological capital and innovative performance. These findings suggest that the importance of Psychological Capital (PsyCap) of workers promotes job performance in general, especially in individuals' creativity in a transitioning market, Vietnam. In addition, Based on the research results, several solutions are also proposed to promote innovative performance in the conditions of education in Vietnam. Besides, the author also gave a few comments on the findings as well as the limitations that this study encountered, especially how the survey samples were collected.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1087-1110
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• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• Journal of Radiation Industry
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• v.2 no.1
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• pp.21-26
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• 2008

Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips.

• KSBB Journal
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• v.20 no.2 s.91
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• pp.84-87
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• 2005

Toxicity test for biodiesel (BD), biodiesel-derived neopentyl polyol ester (NPE) lubricant oil base, lubricant oil for diesel engine oil (LODE) and petroleum diesel (PD) was carried out using earthworm, Eisenia fefida. According to the method by OECD 207, the $LC_{50}$ values of BD and NPE were estimated as 2,450 and 1,528 mg/kg, respectively, which indicate that these compounds are classified as slightly toxic compounds. The $LC_{50}$ values of LODE and PD were estimated as 500 and 603mg/kg, respectively, showing that theses compounds are evaluated as moderately toxic compounds.