• Applied Biological Chemistry
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• v.47 no.1
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• pp.146-148
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• 2004

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.552-562
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• 2006

The environment which surrounds us such as climates, technology change rapidly. Forecasting the future of food by reviewing the subject at the moment would be meaningful, because we could understand the impact of new technology, set the new goal and create the future by speaking out on issues of our concern and by our choices. There are two points of view on our future, one is pessimistic view due to the food and the water shortage, as well as environmental contamination. Another is optimistic view mainly because of innovative technologies. Biotechnology would enable to develope the personalized food using nutrigenomics, nutrigenetics, and nutraceuticals. Nanotechnology and shelf-life extension techniques would contribute great deal to the development of the future food. Consumer's concern for the health and the wellness as well as palatability would affect the development of future food so that the involvment of food cookery scientists are more important to meet the consumer's needs and trends.

• Food Science and Industry
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• v.50 no.2
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• pp.27-36
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• 2017

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

• Journal of Distribution Science
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• v.14 no.2
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• pp.113-121
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• 2016

Purpose - The purpose of this study is to identify team commitment affecting employees' innovative activities and factors affecting team commitment including empowerment by leaders and job enrichment factors. In other words, so as to explain outcome variables of innovative activities, this study aims to emphasize employees' attachment roles towards their groups within nomological network, and identify the motives encouraging employees' innovative activities. The research purpose is significant due to the realistic situation of hotel industry. The reason why innovative activities are important can be found in recent changes of business environment. Also, unlike other various studies on precedence factors encouraging employees' innovative activities, this study classified those precedence factors into job and leader characteristics, and it emphasized the importance of team commitment as the process that job and leader characteristics are connected to innovative activities. Research design, data and methodology - The survey for this study was conducted during October 6^th ~ November 10^th in 2014 to the employees who are working in 5-star hotels in Korea. As for the selection of hotels and sampling method, convenience sampling method was used to the employees in 5-star hotels. Self-report method was used in the survey, judging that the employees' characteristics would be relatively homogeneous. 311 questionnaires were distributed in total, and 275 reponses were collected. After excluding the missing and unreliable responses, 245 questionnaires were used in the research. SPSS and AMOS programs were used for the analysis. Results - First, empowering leadership had positive effects on hotel employees' team commitment. It indicates that hotel employees are more committed to their team when their leaders set examples, provide information, and involve employees in decision-making process. Second, as a result of the relationship analysis in task diversity, task significance, task identity and team commitment, task diversity and task significance had significant effect on team commitment, while task identity had no significant effect on team commitment. It indicates that team commitment is enhanced when the employees can conduct diverse types of jobs and get more opportunities to talk with the guests. Also, the repetition for the same jobs in hotel rooms and the space for preparing food and beverage do not lead to team commitment, even though the employees fulfill their duties to the end. Third, hotel employees' team commitment has positive effect on their innovative activities. It indicates that employees voluntarily conduct innovative activities when they are attached to their team and identifies themselves with the team. Conclusions - There are theoretical and practical implications in this study. First, in terms of the theoretical perspective, this study proposes structural framework in team commitment, and it identifies the psychological mechanism in team commitment from the aspect of social exchange, which resulted in identification of precedence factors related to team commitment. In addition, this study presents new possibilities for relevant studies about team commitment by examining the effect on team commitment when the importance of innovative activities is emphasized in recent business environment.

• KSBB Journal
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• v.19 no.2
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• pp.125-131
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• 2004

Various medicinal plants were examined as resources for antidiabetic biomaterials, using an oriental medicinal database. The prescription frequency and dosage of medicinal plants in 131 antidiabetic prescriptions were analyzed. Total prescription score of each medical plant was summed up from prescription table and score table. High-scored medicinal plants have been widely studied in the previous research on the diabetic treatment. Consequently, dangui, hwangryun, maekmoondong, ginseng, chick, saengjihwang, omija, bokryung, Jimo and cheonhwaboon were assumed to have high antidiabetic activities.

• Agribusiness and Information Management
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• v.11 no.2
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• pp.5-15
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• 2019

The world of smart agribusiness is still far from being fully and effectively applied by the Italian entrepreneurial fabric. In part, this is due to the fact that its potential and important connections with the technological world of reference are not fully known. The imperative is therefore: to learn how to manage all the processes that characterize the agricultural chain in a synergistic way, from production to the sale of the product to the final consumer. It is therefore essential to know every minimum aspect of the supply chain considering the current strengths on which to leverage but especially the weaknesses on which to intervene thanks to the use of technology available on the market. Today, the supply chain is still considered as a set of phases, one consecutive to the other, as if they were detached from each other. However, in order to operate efficiently, each step should be interconnected: from the farmer's decision to produce an agricultural good to the choice of production factors, from the implementation of harvesting and post-harvest operations to processing, from the selection of goods suitable for sale to the logic of distribution on the target territory. This work investigates the potential strategy using digital technologies in order to make dynamic the agribusiness supply chain, especially because in Italy the agri-food is one of the most important economic sectors but it is far from the most innovative trends available on the market.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.315-318
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• 2004

This study was designed to investigate the cytotoxic effect of Cephaxus koreana on human breast cancer cell lines (SCC-1395 and SK-BR-3) us ins MTT(3- [4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay. RPMII -1640 medium with $10\%$ FBS and $1\%$ of penicillin-streptomycin was used. The ethanol extrart of Cephaxus koreana after adsoption resin treatment showed higher anticancer activity against SCC- 1395 than the ethanol extract of Cephaxus koreana without adsoption resin treatment. SK-BR-3 showed higher sensitivity activity than SCC-1395 at the same concentration of 20000 ppm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• International Journal of Computer Science & Network Security
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• v.24 no.7
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• pp.157-169
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• 2024

The article presents an analysis of innovative teaching technologies as a way to increase students' competitiveness. The author found that innovative technologies in education are information and communication technologies relying on computer-based learning. The structure, content of educational software, organization of Web-space are important when using innovative teaching technologies in English classes. We conducted the study in several stages: comparative analysis, synthesis, classification and systematization of the results of psychological and pedagogical, educational and methodological research; study of legislative acts, periodicals in order to identify the state of the research issue, and determining the directions of its solution, as well as subject, goal and objectives of the study. We used modelling to create situations of foreign language professional communication of future IT specialists. Empirical methods involved questionnaires used for identifying the motives of professional development and determining the features of the educational activities of future IT specialists in the process of training. The methods of mathematical statistics allowed to scientifically describe and systematize the obtained data, to identify the quantitative relationship between the studied phenomena, to analyse and summarize the results. We conducted a socio-psychological study during 2016 - 2019. It involved 255 first- and fourth-year students of National Technical University of Ukraine "Igor Sikorsky Kyiv Poly-technic Institute." Innovative information and communication technologies that improve the educational and cognitive activity of students, as well as increase the level of their knowledge have become important in teaching a foreign language in higher educational institutions. These technologies include MOODLE - Modular Object-Oriented Dynamic Learning Environment, business game, integrated pedagogical technology, case study technology. Thus, the information-rich learning process in combination with the use of innovative technologies, well-organized e-learning, interactive training courses, multimedia tools improves the program of teaching and learning foreign languages in general, and English in particular, improves the level of knowledge of future IT specialists and motivation to study and learn foreign languages, allows students to use a variety of authentic materials. We state that all these factors influence the process of individualization of learning and contribute to the successful mastery of a foreign language.

• Environmental Engineering Research
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• v.23 no.1
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• pp.46-53
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• 2018

This study explores the environmentally innovative and low-impact technology, a zero food waste system (ZFWS) that utilizes food waste and converts it into composts or biofuels and curtails carbon emissions. The ZFWS not just achieves food waste reductions but recycles food waste into fertilizer. Based on a fermentation-extinction technique using bio wood chips, the ZFWS was employed in a field experiment of the system installed in a large-scale apartment complex, and the performance of the system was examined. The on-site ZFWS consisted of three primary parts: 1) a food waste slot into which food waste was injected; 2) a fermentation-extinction reactor where food waste was mixed with bio wood chips made up of complex enzyme and aseptic wood chips; and 3) deodorization equipment in which an ultraviolet and ozone photolysis method was employed. The field experiment showed that food waste injected into the ZFWS was reduced by 94%. Overall microbial activity of the food waste in the fermentation-extinction reactor was measured using adenosine tri-phosphate (ATP), and the degradation rate of organic compounds, referred to as volatile solids, increased with ATP concentration. The by-products generated from ZFWS comply with the national standard for organic fertilizer.