• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1081-1085
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• 2012

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at $160^{\circ}C$ for 1 min or at $180^{\circ}C$ for 40 sec, and soaking for 0~24 h) of Sasambeong recorded in the "Sumunsasul". The Sasambeong was evaluated for crude lipid content, hardness, Hunter's color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter's color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43~24.31% and 525.90~388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at $160^{\circ}C$ for 1 min.

• Korean journal of communication and information
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• v.74
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• pp.136-176
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• 2015

Despite the great significance we attach on culture, only a handful of researches focus on the characteristics and practices of cultural journalism. This study has aimed to unravel the changes in the trajectory of cultural journalism of Korean major newspapers, through content analysis and qualitative interpretation of the cultural contents they report. The results show that the number of cultual items have decreased compared to that of 10 years ago, although the entire number of pages has meanwhile increased. News items focused on 'products(advertisement)' and 'life(style)' have increased, whereas those on 'knowledge refined' and 'leisure entertainment' have decreased. 'Critique review commentary', 'academics' and 'performance exhibition art music' items turn out to have decreased significantly; soft contents such as mass culture, tourism, fashion and beauty, on the other hand, have increased considerably. Moreover, the demographic characteristics of news contributors remain almost the same, except that the proportion of ordinary readers/audience has slightly increased. Similarly, although there were no difference regarding the sources of direct quotation, the frequency of quotes from ordinary readers has increased. Consequently, these results imply how the cultural journalism of Korean newspapers are limited in encompassing diverse types of content, differentiating constitution, and presenting critical viewpoints.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.212-219
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• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.113-124
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• 2014

This study investigated the quality characteristics of Yanggeng sweetened with various amounts of trehalose (0, 40, 60, 80, 100 % of trehalose) and their changes during storage times. The moisture content, color value, $^{\circ}Brix$, pH, texture profile, QDA and acceptance for samples were tested. As a result of the mechanical tests, moisture content and pH were increased while hardness were decreased with increased trehalose content. Also, moistness, gloss and after taste were increased with increased trehalose in the sensory attribute difference test. Acceptance test showed Yanggeng with 60% trehalose and 40% sucrose obtained the highest scores on flavor, taste and overall acceptability. During storage in refrigerator, Yanggeng sweetened with higher % of trehalose showed significantly higher moisture content, and lower syneresis and hardness than the control sweetened with only sucrose. The results of the sensory test showed that 60% trehalose Yanggeng was the highest in flavor, after taste, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.164-169
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• 2015

This study evaluated in vitro antioxidant activity, antioxidant content, and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (shoot of Aruncus dioicus), miyeokchwi (Solidago virgaurea), daraesoon (shoot of Actinidia arguta Planchon), and bangpungnamul (leaves of Ledebouriella seseloides), as muknamul, and fresh chamnamul (Pimpinella brachycarpa). Tocopherol content (4.8-78.3 mg/100 g) of sanchae was lower than polyphenols (4.4-12.2 g/100 g). Daraesoon with high tocopherol contents showed high antioxidant activity and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities. Samnamul had the highest levels of polyphenols and flavonoids, the highest antioxidant activity, and ${\alpha}$-glucosidase inhibition. Antioxidant activity was correlated with flavonoid content ($r^2=0.8895$), but was not correlated with the levels of other antioxidants tested, suggesting that polyphenol content in samnamul, miyeokchwi, daraesoon, bangpung, and chamnamul might not be critical determinant of antioxidant activity. Our results strongly suggest that samnamul and daraesoon could be useful in the treatment of diabetes and obesity.

• 지역과문화
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• v.6 no.4
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• pp.23-45
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• 2019

The main research is on how to find source stories and develop and utilize content that will properly show the value of Panmunjom and the surrounding DMZ on the Korean Peninsula, which are receiving worldwide attention. Three methods were used as research for the high-end branding of Panmunjom and the surrounding DMZ. The first is the interest of prospective visitors through the travel cycle, using Joseph Campbell's "The Hero's Journey." The second was to incorporate Roland Bart's "third meaning" into the subjective travel and emotional stimulation, which is the trend of modern travel. The third introduced Kevin Lynch's theory and tried to place five elements of the path, edge, district, node and landmark in the core location of Panmunjom. Through the study, the excavation of contents in Panmunjom and the surrounding DMZ needs to be collected to a third meaning using a direct interview method that listens to the stories of related figures as well as organizing historical events. The priority should be given to those over the age of 80 and interviews should be conducted at least three times and over three generations. The process of building it into an archive, selecting a story, and then going through a culture collage and networking and branding takes place in five stages. This can create a virtuous circle of content processing, content utilization, job creation in the region and revitalizing the local economy through discovery of source stories and storytelling. Content development should be able to touch sensibility while saving time, history, place, originality and sincerity. Taking the center between tourism and travel, development and damage concerns, a careful but long-term plan and large-scale discovery of source stories should be made, and a consensus should be formed on the need for proper storytelling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1310-1316
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• 2009

In this study, we investigated the change of antioxidant activity and flavonoid contents by fermentation of Citrus grandis Osbeck peel (CGP) using the Saccharomyces cerevisiae (KCCM35053), comparing to unfermented CGP. Total flavonoid content in the fermented Citrus grandis Osbeck peel (FCGP) was 3,768 g/100 g sample and higher than that of CGP. The antioxidant activities of FCGP was determined by DPPH, hydroxyl, alkyl radicals, and hydrogen peroxide scavenging assays. FCGP showed higher activities than CGP in all scavenging assays. The $IC_{50}$ values of FCGP were 261.3 ${\mu}g$/mL for DPPH; 1,474 ${\mu}g$/mL for hydroxyl; 90.9 ${\mu}g$/mL for alkyl and 1,195 ${\mu}g$/mL for $H_2O_2$ in respective scavenging assays. Flavonoid compositions of both samples were determined by liquid chromatography/mass spectrometry (LC/MS). In the spectrum FCGP was similar to CGP in the contents of neohesperidin, naringin and an unknown No. 7 compound, but some unknown compounds (No. 1, 2, 4, 5, 6) were higher than CGP in each flavonoid contents. Therefore, the fermentation of CGP could increase the contents of unknown compound and improved antioxidant activities.

• Journal of Korean Society of Rural Planning
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• v.22 no.3
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• pp.33-47
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• 2016

The purpose of this study is to understand the master plan of "The project on a comprehensive village development with a unit of a based township" through the master plan analysis and to help understand the implications of this project in order to maintain rural villages that can make local residents satisfied with them and promote the project of comprehensive rural village development as a successful way based on a comparative analysis through the in-site survey. The processes of this study are as follows. First, the analysis of development planning created a drawing based on linking business strategy by each region. The current situation and characteristics of planned public spaces were analyzed through the analysis of location and distribution of public spaces and facilities. Second, the situation analysis was performed by the task of shooting based on the basic plan information, and the master plan and status were confirmed through interviews. Also, the analysis of location and distribution of public spaces and facilities was conducted by a created drawings based on a survey. Finally, the detailed information of public spaces and facilities was compared with the investigation by in-site survey and analyzed through the Master Plan Strategy and a detailed classification of the types of facilities among each regional issues. In addition, by overlapping the planned drawings with the results, the results of formations were confirmed and the planned positional changes and the distribution of facilities were analyzed. As the results of "The project of comprehensive village development with a unit of based township", it was determined that there were many issues on cultural and welfare facilities in this project to meet the business objectives. Also, the facilities the residents needed, identified by interviews, were rural tourism facilities. According to the results, the residents cherished rural tourism facilities as much as basic living facilities. However, as the results of comparative analysis of public spaces and facilities, it was confirmed that mostly the plan was unfulfilled. Therefore, it is concluded that living, cultural and welfare facilities in the township can be maintained and expanded comprehensively as a purpose of "The project of comprehensive village development with a unit of based township" after not only planning process but also the project is fulfilled actually in rural areas.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.417-425
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• 2009

The potential utility of fish scales to the functional food industry has been investigated due to its antioxidant and antihypertensive characteristics. In this study, we report on the reactive oxygen species (ROS) scavenging and angiotensin I converting enzyme (ACE) inhibitory activities of gelatin hydrolysates processed from Branchiostegus japonicus scales, which are also high in protein content (about 46.1%). We prepared the enzymatic gelatin hydrolysates with four proteases (${\alpha}$-chymotrypsin, Alcalase, Neutrase and trypsin) from B. japonicus scale gelatin, which was prepared according to different reaction times, substrate/enzyme ratios and substrate concentrations. The enzymatic hydrolytic degrees of the gelatin increased time-dependently up to 6 hrs, while the Alcalase gelatin hydrolysates showed the highest hydrolysis degrees compared to the others. Furthermore, gelatin hydrolysates of Neutrase and ${\alpha}$-chymotrypsin showed the highest DPPH radical and $H_2O_2$ scavenging activities ($IC_{50}$ value; 9.18 mg/mL and 9.74 mg/mL), respectively. However, the activities were not significant (P<0.05). We also observed that the four gelatin hydrolysates significantly increased ACE inhibitory activities from approximately 20% to 60% (P<0.05), Among them, the Alcalase gelatin hydrolysates showed the higher ACE inhibitory activity ($IC_{50}$ value; 0.73 mg/mL) compared to the others. These results suggest that the enzymatic gelatin hydrolysates prepared from B. japonicus scales may possess a potentially useful function as an ACE inhibitory agent. As such, the utility of B. japonicus scales should be given due consideration for application in the functional food industry.

• Journal of Distribution Science
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• v.11 no.12
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.