• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Management & Information Systems Review
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• v.33 no.1
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• pp.191-217
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• 2014

The Purpose of this study is to find the effect factors of R&D investment in SMEs which plays an important role in the national economy, and the differences of the effect factors by the type of SMEs. The subject of this study is about 3,400 SMEs mentioned in "The survey of technical statistics on SMEs in 2007" by Korea Federation of Small and Medium Business. The effect factors are related with the size of business, the infrastructure of R&D and the activities of R&D which have been studied by many researchers. The methods of analysis are regression analysis, moderating effect analysis and the software package used is SPSS 12.0. The results of the study are as fallow. First, it was found that unlike in previous studies which show the effect of the elements of business's size, research infrastructure, research activities on R&D investment, one element alone can't be considered for meaningful result but the various elements have effect on R&D investment at the same time. In other words, the number of employees and the sales as the elements of business's size, the ratio of researchers, the technical ability, the ratio of equipment possession and the intellectual properties as the elements of R&D infrastructure, the activity of ideas and joint research as the elements of R&D activities have positive(+) effect, whereas the participation of CEO in the activity of R&D as the elements of R&D activities activity has negative(-) one. The number of employees, the ratio of researchers, and the sales had relatively high influence whereas equipment possession, technical ability, intellectual properties, the participation of CEO in the research, the activity of idea, joint research had relatively low influence. Next, it was also found that there are differences of the effect factors over the types of SMEs. SMEs were classified into 19 types by eight criteria such as start-ups and existing business by business age; small business and medium business by size; manufacturing business and service business by product type;independent business and subcontractor business by dealing type; businesses in the entering, growing, maturing and restructuring stage by growth stage; businesses with low, medium and high technology by technological level; pioneering business and non-pioneering business by industrial type; and businesses with state-of-the-art technology and non-advanced business by the level of business activities. The meaning of this study lies in the fact that it found the various effect factors should be considered at the same time when conducting study on SMEs' R&D investment, and the differences by the type should be acknowledged. This study surpassed the limitations of the previous studies which focused on a couple of factors and types. This study result can also be considered for other studies on achievement, organization, marketing and others. Moreover, it shows that a differential policy by business type is needed when formulating SME policy.

• Management & Information Systems Review
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• v.38 no.4
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• pp.1-24
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• 2019

This study confirms the responses of consumers when the composition of emoticon bundles can be selected by individuals in MIM service. This aims to verify that customized bundling is a valid marketing strategy in the MIM emoticon market. Currently, the emoticon bundling used in Korean MIM services is in the form of pure bundling. As a result, Consumers must purchase an entire bundle even though he/she doesn't need to use all the emoticons contained in it. Some researches(e.g. Hitt & Chen, 2005; Wu & Anandalingam, 2002) show that when consumers value only part of the products or services included in pure bundling, customized bundling is much more profitable. In their works, customized bundling is appropriate when marginal costs are near zero. Information goods, such as emoticons, meet the condition. On the other hand, customized bundling increase the choosable options, so it can pose a problem of complexity (Blecker et al., 2004). And consumers may experience information overload(Huffman & Kahn, 1998). Thus, judgement on the necessity to introduce customized bundling needs to be made through empirical analyses in the light of characteristics of the product and the reaction of consumers. Results show that when customized bundling was introduced, consumers' purchase intention and willingness to pay significantly increased. Purchase intention for customized bundles has increased by 0.44 based on the five point Likert scale than the purchase intention for existing pure bundles. The increase in purchase intention for customized bundles was statistically independent of the existing purchasing experience. In addition, the willingness to pay was increased by about 2.8% compared to the price of the existing emoticon bundles in the whole group. The group with experience in purchasing pure bundles were willing to pay 5.9% more than pure bundles. The other group without experience in purchasing pure bundles were willing to buy if they were about 5% cheaper than the existing price. Overall, introducing customized bundling into emoticon bundles can lead to positive consumers responses and be a viable marketing strategy.

• Journal of Korea Water Resources Association
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• v.42 no.11
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• pp.911-920
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• 2009

Virtual water is defined as the volume of water required to produce a commodity or service. The degree of food self-sufficiency is currently about 27 % in South Korea, so that Korea is one of the largest net virtual water import countries for agricultural product, thus it is necessary to estimate suitable virtual water for South Korea. The objective of this paper is to quantify the agricultural virtual water use (AWU) and virtual water content (VWC) using the method suggested by Chapagain and Hoekstra during the period 1991-2007. To calculate the virtual water content, 44 different crop production quantity and harvested area data were collected for 17 years and FAO Penman-Monteith equation was adapted for computing crop consumptive use of water. As the results, AWU has been estimated at 15.1 billion $m^3$ in average showing a tendency to decrease. Rice has the largest share in the AWU, consuming about 10.1 billion $m^3$/yr which is about 75 % of gross AWU, and the VWC is 1600.1 $m^3$/ton for paddy rice. The largest VWCs of crops are oilseed and tuber crop, and the smallest are leaf and root vegetables. The primary crop production VWC can be used for calculating the VWC of various secondary products using the contribution ratio, therefore the results of this study are expected to be used as basic data for national agricultural water footprint.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.133-146
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• 2012

University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

• The Journal of Information Systems
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• v.25 no.1
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• pp.1-23
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• 2016

Purpose Self-congruity deals with the effect of symbolic value-expressive attributes on consumer decision and behavior, which is the theoretical foundation of the "non-utilitarian destination positioning". Functional congruity refers to utilitarian evaluation of a product or service by consumers. In addition, recent years, social network services, especially mobile social network services have created many opportunities for e-WOM communication that enables consumers to share personal consumption related information anywhere at any time. Moreover, self-construal is a hot and popular topic that has been discussed in the field of modem psychology as well as in marketing area. This study aims to examine the moderating effect of self-construal on the relationship between self-congruity, functional congruity and tourists' positive electronic word of mouth (e-WOM). Design/methodology/approach In order to verify the hypotheses, we developed a questionnaire with 32 survey items. We measured all the items on a five-point Likert-type scale. We used Sojump.com to collect questionnaire and gathered 218 responses from whom have visited Korea before. After a pilot test, we analyzed the main survey data by using SPSS 20.0 and AMOS 18.0, and employed structural equation modeling to test the hypotheses. We first estimated the measurement model for its overall fit, reliability and validity through a confirmatory factor analysis and used common method bias test to make sure that whether measures are affected by common-method variance. Then we tested the hypotheses through the structural model and used regression analysis to measure moderating effect of self-construal. Findings The results reveal that the effect of self-congruity on tourists' positive e-WOM is stronger for tourists with an independent self-construal compared with those with interdependent self-construal. Moreover, it shows that the effect of functional congruity on tourists' positive e-WOM becomes salient when tourists' self-construal is primed to be interdependent rather than independent. We expect that the results of this study can provide important implications for academic and practical perspective.

• The KIPS Transactions:PartC
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• v.9C no.2
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• pp.293-296
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• 2002

UP Link is One of the commercial product which converts HTML to HDML convertor in order to show the internet www contents in the mobile environments. When UP browser accesses HTML pages, the agent in the UP Link controls the converter to change the HTML to the HDML, I-Mode, which is developed by NTT-Docomo of Japan, has many contents through the long and stable commercial service. Micro Explorer, which is developed by Stinger project, also has many additional function. In this paper, we designed and implemented WAP convertor which can accept C-HTML contents and mHTML contents. C-HTML format by I-Mode is a subset of HTML format, mHTML format by ME is similar to C-HTML, So the content provides can easily develop C-HTML contents compared with WAP and the other case. Since C-HTML, mHTML and WML are used under the mobile environment, the limited transmission capacity of one page is also similar. In order to make a match table. After that, we apply conversion algorithm on it. If we can not find matched element, we arrange some tags which only can be supported by WML to display in the best shape. By the result, we can convert over 90% contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.382-390
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• 2021

In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.