• Culinary science and hospitality research
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• v.19 no.1
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• pp.164-178
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• 2013

The purpose of this study is to determine the relative importance of Sanchoneo mandu attributes and find out differences between the determinants and attributes when purchasing mandu. The survey was conducted targeting 114 panels(aged 20~39 years old), who were university students and graduated university, from the period of June 18 to 22, 2012. The statistical data analyses were performed using SPSS/WIN 20.0 for conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and mandu made with Sanchoneo, the relative importance of mandu attributes was assessed in filling materials(33.09%), price(30.28%), shape of mandu(21.69%) and spicy level(14.94%). The most preferred Sanchoneo mandu was the one added with kimchi with price of 7000 won, oval shape, and mild taste.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• Journal of the Korean Society of Costume
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• v.50 no.4
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• pp.165-180
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• 2000

Since fashion is considered to be a cultural product and belongs to the formative art as well, the changes in fashion reflect those of society. Modern fashion has emerged from the period when people would follow the popular fashion uniformly, and moved toward the age of diversity, expressing not only the inner desires and aesthetic sensibility of individuals but also the freedom from formality and traditional restrictions. This kind of changes in expression became important motives for modern dress design following the present cultural phenomena, and, so called "outerwearization" of the undergarment or "infra apparel" exemplifies this situation. Corset especially has been playing a vital role in exaggerating and emphasizing the beauty of female body and correction of its shape. Today, one can frequently witness corset in street fashion along with brassier, Its sister concept. This "outerwearization" of the undergarment is supplanted as a syndrome, and it is defined as "supra syndrome" using "supra" as the opposite meaning to "infra". This unique phenomenon of modern fashion cannot be explained by a single social aspect, but as a mixed state of eroticism, fetishism, feminism, demonstrationists and expressionism among several current phenomena. The advent of "supra syndrome" and its cultural background were illustrated and stand-out "supra syndrome" exhibited by many world-renowned designers were analyzed in this study. As the result of study, six design pieces were developed and produced in three groups, based on different corset motifs. This study reaffirms that creativity of design is limitless and the imaginative abilities alone cannot accomplish higher level of design and development of works of fashion unless they are accompanied by the understanding of historical background, periodical circumstances and cultural phenomena. In this study, utilizing the modern apparatus such as computer and the advent of the modern technology was also found helpful in creative fashion design process.

• The Research Journal of the Costume Culture
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• v.15 no.6
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• pp.1053-1062
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• 2007

This study purposed to restructure representative traditional patterns formatively, manufacture actual cultural products with traditional dyeing technique using persimmon, and commercialize the results of the research. Traditionally in Korea, the dying of natural fiber such as cotton, flax and silk with persimmon was called Galmul dyeing, and clothes made through Galmul dyeing were called Galot. Galot was very useful because it is strong, does not pick up dirt easily, dries easily, and is cool in summer. In addition, cloth dyed with persimmon becomes stiff, so it does not need to be starched or ironed after washing. Moreover, it does not transmit heat under direct rays and is highly air-permeable, so it is cool and useful for standing the heat. In this study, we used traditional persimmon dyeing technique, printing traditional patterns fit for contemporary people's aesthetic sense not through dip-dying but through printing. When persimmon dyeing is used in expressing patterns, it produces not only visual effect but also embossing effect due to the characteristic of persimmon that makes printed patterns stiff, so we can obtain unique texture distinguished from other printing methods. We chose seven motive patterns, which were lotus pattern symbolizing eternal life, peony pattern symbolizing wealth and rank and prosperity, character Su(壽) pattern widely used as a symbol of health, bird and cloud pattern in the Goryeo Dynasty, Sahapyeoeuisohwa(四合如意小花) pattern printed on brocade in the Goryeo Dynasty, lattice pattern, cloth pattern on wall paintings from the Period of the Three Kingdoms. From each pattern chosen as a motive was extracted unit patterns and the original pattern was restored using Adobe Illustrator. Restored patterns were restructured to be applied to cultural products fit for contemporary formative sense. Fabrics used in dyeing were cotton, linen, ramie, silk, and polyester. Although the same persimmon dyeing was applied, we produced different feelings of patterns using various fabrics and in some cases gold and silver powder was added for the effect of gloss in addition to the embossing of patterns. Using printed fabrics we manufactured tea pads, place mats, cushions, wrapping cloth for gifts, wallet, lampshades.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.12 no.6
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• pp.207-213
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• 2012

With development of IT technology, B2C Social Commerce makes the change from closed type of transaction to the form of an open trading. Also by dramatically reducing the intermediate distribution and removing distribution costs, it provides goods at unbeatable prices to consumers. Depending on the flow of the times, the business-to-business struggles with the difficulty of PRM management and fast promotion of new products. Therefore, it is required B2B Social Commerce, new platform that can collect distribution and consumption firms in one place which is similar to B2C Social Commerce. Unlike the case of B2C social commerce, B2B Social Commerce should have an essential element, Installment payment system to pay over the period without purchase in accordance with the payment paid as a lump sum. B2B Social Commerce model which is introduced in this study will provide the solution of B2B transaction problems, opening up new markets and bring the expansion of the electronic market.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1110-1114
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• 2002

The animal production sector in Jordan is characterized by shortages of locally produced feedstuffs derived from rangeland, forage plants or from human food crops as by products. This is exacerbated by insufficient rainfall, overgrazing, early grazing and high stocking rate. Thus, subject to these constraints, other technological improvements are highly desirable to meet the needs of crop growth and animal production. Alternative adapted technologies are also desirable in order to meet the increased demand for red meat in relation to population growth along with the changes in the price subsidy for feedstuff. The technologies are those, which have been introduced to the animal production sector, obtained in agricultural research stations besides on-farm demonstrations. They include technologies suited for increasing birth and twining rates, synchronizing the mating period, introducing the early weaning method, and animal feed and sheep production. Economic assessments conducted in this study demonstrate promising results of hormonal and nutritional practices in improving production efficiency of Awassi sheep in Jordan. Jordanian published data between 1991 and 1998 were used. The examined practices were: 1) use of PMSG in estrus synchronization in ewes, 2) introduction of early lamb weaning program, 3) supplementation with $AD_3E$ for ewes and 4) the use of agro-industrial feed block as a feed supplement for grazing lambs. Production data were then subjected to partial budgeting for economical evaluation. The use of PMSG outperformed the control groups in fertility and net returns per ewe by US$ 8.36/ewe. The early weaning of lambs increased the net returns by US$ 3.90/lamb. The injection with vitamin $AD_3E$ showed an average additional net return of US$ 5.66/ewe. Feeding agriculture by-product blocks improved weight gain in the feed block groups and resulted in additional net returns of US$ 3.5/lamb. The economic viability and reproductive performance indicators demonstrate that efforts should be undertaken to disseminate these new practices in the development program.

• Journal of the Korean Society of Costume
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• v.66 no.1
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• pp.135-154
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• 2016

The purpose of this study is to research the characteristics and types applied to Korean and foreign luggage brands, and then develop pattern designs for the luggage by applying Korean cultural contents that meet the various fashion needs of travel goods. To select the Korean and foreign luggage brands, a web search was utilized by inputting the keyword, 'luggage brand'. The results, which were extracted from 200 web documents, produced 27 Korean brands and 29 foreign brands that met the requirements. For the data analysis, images and contents were collected through luggage brand websites, and then 927 pattern designs were extracted. The results were as follows. First, characters, figures, animals, and plants were commonly used for the pattern design motifs applied to Korean and foreign luggage. A notable trend was that these motifs were expressed in a stylistic way with a graphic touch. Also, a singular point was formed from the luggage overall, and regularly repeated patterns were very common as well. Secondly, pattern designs for luggage were developed through the application of 'Hangul', 'Hanbok', and 'Hanok'. Nine kinds of patterns were designed via the phases of change into a vector image and color adjustments, and were simulated in luggage design. Adobe Photoshop CS 7.0, and Adobe Illustrator CS 5.0 programs were used for the pattern designs and simulations. This study is meaningful in that it suggested pattern designs for different kinds of luggage in the motifs of Korean cultural contents. It can be used as a useful reference, as we are in a time period where travel goods have become individualized, advanced, and fashionable, as well as laying stress on original design based on cultural interpretation.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.723-731
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• 2009

Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.