• Culinary science and hospitality research
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• v.24 no.1
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• Fashion & Textile Research Journal
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• v.20 no.4
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• pp.449-456
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• 2018

This study conducted a survey of members at sports climbing centers on the purchasing and wearing conditions of sports climbing wear and design preferences. 140 participants were in their 20's and 30's, and many of them engaged in sports climbing activities over 20 times a month. They put emphasis on the motion adaptability, durability, price and functional material when purchasing a climbing wear. However, only 23% of them used sports climbing wear. The reasons for wearing sports climbing wears were suitability for physical activity, comfort, and design. On the other hand, the reasons for not purchasing them were expensive prices and lack of designs. They experienced inconveniences at sleeves and waist in shirts. In case of pants, participants experienced inconveniences with the knee and thigh when they climbing. Concerning the damage of shirts, the majority experienced the elbow part was worn out, and the knee part was either worn out or torn at pants. Design preference results showed participants preferred loose-fit short-sleeved shirts that could cover half of the hip. In case of pants, they preferred basic-fit long trousers and basic hems with no functional characteristic. 3 sports climbing instructors answered that climbing wears should put emphasis on deodorization and antimicrobial effects as well as durability and suitability for physical activity. They also pointed out limitations in price and design and presented opinions about creating various sizes for different body parts by taking into account the growth of muscles.

• Fashion & Textile Research Journal
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• v.10 no.5
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• pp.702-712
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• 2008

The aim of this study is to develop Casual Hanbok design made of Hanji yarn textiles for New Silver generation women. The New silver generation is a coined word which has meaning of a newly silver generation and it is distinguished from pre-silver generation. New silver generation is a generation that is independent and given active role by their age groups and generational characteristic. The concept of silver generation was introduced from maturity market in Japan. This study was based on analysis about their preference of forms, colors, and materials of Casual Hanbok. The survey target were 270 female over age 50 living in Daejeon City. The analysis methods used frequency and percentage. The results were summarized as following. Although almost of them haven't worn Casual Hanbok, they had the positive recognition on wearing one. They preferred longer length jacket to traditional Korean style, shorter length of skirt. They also preferred the traditional sleeve shape and knotted buttons. On the foundation of this fact, 2 styles consist of 5 Casual Hanbok design items made of functional material - Hanji yarn textiles that have antimicrobial, deodorant, quick drying, far infrared radiation which are not harmful to health - for New silver women were suggested. One style was 3 items - blouse, vest, skirt - which are the sense of Korean tradition with activity by patch. The other was 2 items - jacket and skirt - which are the sense of Korean tradition with modern way by quilting. Lastly, these garments were evaluated by 13 experts, they were satisfied with 2 styles and all items. As this study were based on the Elderly women living in Daejeon city, it had the limitation on applying of preference styles to all the New silver generation.

• Journal of the Korean Society for Library and Information Science
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• v.42 no.1
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• pp.273-294
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• 2008

In this study, it was investigated if there were some differences on the preference of researchers to grey literature among seven different subjects in the field of science and technology using citation analysis. The result shows that there were some differences among researchers, depending on the subject area. It also appears that the preference of grey literature of researchers is dissimilar in journals in English and journals in Korean, regardless of the subject area. Finally, partial correlation coefficient among nine different types of material was counted with the control of languages used and subject areas included. Among nine types of cited documents, the value of partial correlation coefficient between proceedings and miscellaneous is larger than that of any other coupled comparison This means that researchers who cite articles from proceedings tend to include information from miscellaneous at the same time.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.8
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• pp.1275-1287
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• 2006

This was to confirm the Web-SFAS and street Fashion trend 2005. Korea women's street fashion in 2005 S/S was analyzed by using the Web-SFAS(Street Fashion Analysis System) that was developed and completed in the earlier research. Total 270 women who were sensitive to the fashion were surveyed around in 5 nationwide cities and 9 commercial zones. The analysis results of the questionnaire and image survey in 2005 S/S for each commercial zone is shown as follows: 1. The sequence of care with most interest in producing fashionable shape is in the order of clothes>accessory>hair style>make up>shoes, and it was found that the proper reason for visiting the commercial zone is to meet with friends than shopping. 2. Most preferred item for tops were shirts and T-shirts, while for bottoms were blue jeans of denim material in various colors and designs. The color had the clear winner in white color with the pink or yellow line of colors preferred in all commercial zones. The blue jeans and skirt items were the most dominant with the preference on the blue color. The color and image were diversely favored with light, natural, modern, elegance and warm images. 3. The semi-formal image was preferred in women's street fashion, 2005 S/S in Apgujeong-dong, Hapseong-dong, Myeong-dong, Hongik University area, Dongseong-ro, and the active comfort casual image was preferred by womens in Seo-myeon, Nampo-dong and Sangnam-dong. However the retro image were represented in Daehak-ro specially. The tendency of street fashion for women had the difference of their own trends for each commercial zone, rather then the regional differences for each city with the conspicuous preference of color for the items.

• The Journal of the Korea Contents Association
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• v.14 no.9
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• pp.503-512
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• 2014

The study is based on the serious environmental problems occurring these days to acknowledge the consumers awareness and preference according with the coordination using recycled materials in the dining space. As the result, considered the consumers had lack in recognition of using recycled materials when they tried to use them in their normal daily life. Also the females were far more interested than the males with the usage of the recycled materials inside the restaurant and its interior image along with married persons had more positive attitude towards it than the unmarried ones. With education back ground, highly educated peoples really quite didn't prefer the usage of the recycled materials. According with the income, the high earnings and with the occupation, the professionals with specialized jobs considered the practical use of aspects more important than above. Therefore the needs to educate and promote the consumers to use recycled materials in their every day lives, it is required to build social responsibility and finding the essential meanings to save resources so that they can utilize them with converted recognitions.

• Journal of the Ergonomics Society of Korea
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• v.28 no.4
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• pp.1-7
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• 2009

The purpose of this study was to evaluate the legibility of one-syllable Korean characters with the participation of sixteen subjects. The experiment considered nine factors including age (young and old), gender (male and female), illuminance (150lx and 600lx), viewing distance (50cm and 200cm), material type (paper and LCD), typeface (Ming and Gothic), thickness (plain and bold), color contrast (black letter/white background and white letter/black background), and complexity (simple, complex, and number) to examine main effects with a $2^{6-3}\times3$ fractional factorial design. The dependent variables were minimum character size of 100% correctness, maximum character size of 0% correctness, and minimum character size of comfortable reading preference. The results of analysis of variance (ANOVA) revealed that age, illuminance, viewing distance and complexity were significant for all dependent variables, except gender which was significant only for the minimum character size of comfortable reading preference. In general, the young could see twofold smaller size letters than the elderly. The subjects could see smaller sized letters with the illuminance of 600lx and viewing distance of 50cm than 150lx and 200cm, respectively and also with numbers, simple characters, and complex characters in that order. The findings of this study could be characterized about the legibility of Korean characters and be good resources for developing its standard.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.479-487
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• Journal of Fashion Business
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• v.9 no.6
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• pp.12-28
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• 2005

The purpose of this study is to help develop high quality brassieres with functionality and comfort, fitting adolescents' physical features during their growth period. This study conducts a comparative analysis of juvenile brassiere and adult brassiere to identify the problems of brassieres in the market. The raw data for this study was processed by SPSS 10.1. The results of this study are summarized as follows: 1. The results of this survey show that the girls' satisfaction of their breasts has correlations between breast protrusion degree and volume. The girls think that if they have protrusive breasts their breast volume is big, and their breast satisfaction level shows high. 2. The results show that the objective of brassiere wearing is to prevent breasts sag and rupture, make good breast shape, balance their entire body shape, and make beautiful outer garment line. Brassiere functions are to prevent jiggle of breasts, make a good body line, and cover the nipples. For the grader school students, they are wearing brassiere to make a good balanced body and as their breasts developed, they are wearing brassiere for beautiful body shape not just to cover up their breasts. 3. In regard to brassiere cup size recognition, as students have higher grade at school, they have better recognition abouxt their cup size. As they are better aware of their cup size, they have better satisfaction with their cup size. Therefore, choosing the right size of brassiere for their bust is very important. 4. Girl students' brassiere preference shows that 317 students (56.9%) prefer white for brassiere colors, following pink and flesh color. Their most preferred brassiere material is cotton (354 people, 63.6%) because cotton is not sensitive even for weak skin. For brassiere style, 273 students (49%) prefer round style, following spots and mold. Their most preferred brassiere style is stake. In addition, brassiere should not press their breasts because their breasts are developing during puberty period.