• Food Science of Animal Resources
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• v.37 no.5
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• pp.690-697
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• 2017

Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0.01). The contents of polyunsaturated fatty acids in the FW group were higher and those of saturated and monounsaturated fatty acids were lower than those in the control group. The contents of thiobarbituric acid were significantly different between the control and FW groups (p<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (p<0.05) after sensory evaluation. To conclude, the off-flavor noted, including other inferior pork quality traits, in the FW group implies that FW should not be used as swine feed.

• Journal of Korea Technology Innovation Society
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• v.20 no.3
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• pp.642-663
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• 2017

The purpose of this study is to investigate the factors that affect professor startups and their performances in Universities in Korea. We included 5 categories of factors: University's size and reputation, University's technology commercialization staff number and startup deregulation, University's resources for research and technology commercialization, University's patents and professors' publication, and student startups. We analyzed 150 Universities, using Korean government's Academyinfo database, and additional data for University ranking and government's projects for University startups. Our analysis shows that Universities' fund amount for research and technology commercialization, Universities' amount of patents give a positive impact on Universities statistically significantly, while Universities' size or reputation does not. In addition, the amount of patents and startup projects funded by the government give a significantly positive impact on the annual sales of the professor startups. Furthermore, student startups are in a positive relationship with professor startups and their sales, showing a synergy effect between the two startup groups in Universities. The result implies that Universities and government need to focus on supporting patenting activities, providing technology commercialization funds, and collaboration activities between professors and students for their startup activities.

• Korean Journal of Plant Resources
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• v.27 no.4
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• pp.309-325
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• 2014

To survey and collect the traditional knowledge on the regional folk plants, we interviewed 125 (male 37, female 88) native inhabitants in inland, 12 cities and counties of Chungnam province from March to October, 2011. The results showed that the regional folk plants in inland of Chungnam province consisted of a total 273 taxa; 92 families, 225 genera, 237 species, 4 subspecies, 29 varieties and 3 forms. Of 273 taxa surveyed ; 5 Korean endemic plants, 8 rare plants and 16 naturalized plants were also included. And of 273 taxa, cultivated plants were 82 taxa and 191 taxa were wild plants. The analysis of use by usage for 273 taxa showed that the edible use was the highest with 981 times, followed by medicinal with 439 times, material with 179 times, oil with 68 times, respectively. The leaf of plant was the most useful part, followed by stem and fruit. The consistency comparison between the Korean name and the local name were the highest in 50's and the lowest in 90's.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.415-421
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• 2012

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1111-1127
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• 2023

Health-promoting preparations of inanimate microorganisms or their components are postbiotics. Since probiotics are sensitive to heat and oxygen, postbiotics are stable during industrial processing and storage. Postbiotics boost poultry growth, feed efficiency, intestinal pathogen reduction, and health, making them acceptable drivers of sustainable poultry production. It contains many important biological properties, such as immunomodulatory, antioxidant, and anti-inflammatory responses. Postbiotics revealed promising antioxidant effects due to higher concentrations of uronic acid and due to some enzyme's production of antioxidants, e.g., superoxide dismutase, glutathione peroxidase, and nicotinamide adenine dinucleotide oxidases and peroxidases. Postbiotics improve intestinal villi, increase lactic acid production, and reduce Enterobacteriaceae and fecal pH, all of which lead to a better immune reaction and health of the gut, as well as better growth performance. P13K/AKT as a potential target pathway for postbiotics-improved intestinal barrier functions. Similarly, postbiotics reduce yolk and plasma cholesterol levels in layers and improve egg quality. It was revealed that favorable outcomes were obtained with various inclusion levels at 1 kg and 0.5 kg. According to several studies, postbiotic compounds significantly increased poultry performance. This review article presents the most recent research investigating the beneficial results of postbiotics in poultry.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.449-458
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• 2016

The study verified the work capacity (job performance, perception, knowledge) and satisfaction on managing the inventory of operating room nurses working in a more than 700-bed hospital. The purpose of this study was to provide basic data of education for work capacity and satisfaction and quality insurance by analyzing the scores between the three different operating rooms and the correlation between the work capacity and satisfaction by investigating the related factors. This study presented a structured and self-administered questionnaire to 181 nurses who had been working in the operating room more than six months. The mean and standard deviation of the job performance, perception, knowledge, and satisfaction were 4.2(${\pm}0.56$), 3.4(${\pm}0.76$), 3.5(${\pm}0.40$), and 3.4(${\pm}0.55$), respectively. The work capacity and satisfaction of each group did not show a statistically significant difference. The correlations between the job performance and knowledge, knowledge and perception, perception and satisfaction were positive (r=.627, p<0.01), (r=.663, p<0.01) and (r=.485, p<0.01), respectively. Among the factors related to the general characteristics of operating room nurses, only age significantly affected their job performance. This study provides basic data on the maintenance and improvement of their competence and satisfaction by being served as a resource for sustainable human resources management and training, and efficient management of the communication channel between hospitals.

• Knowledge Management Research
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• v.25 no.2
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• pp.19-47
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• 2024

Organizational ability to analyze and utilize data plays an important role in knowledge management and decision-making. This study aims to investigate the potential application of large language models in corporate data analysis. Focusing on the field of human resources, the research examines the data analysis capabilities of these models. Using the widely studied IBM HR dataset, the study reproduces machine learning-based employee turnover prediction analyses from previous research through ChatGPT and compares its predictive performance. Unlike past research methods that required advanced programming skills, ChatGPT-based machine learning data analysis, conducted through the analyst's natural language requests, offers the advantages of being much easier and faster. Moreover, its prediction accuracy was found to be competitive compared to previous studies. This suggests that large language models could serve as effective and practical alternatives in the field of corporate data analysis, which has traditionally demanded advanced programming capabilities. Furthermore, this approach is expected to contribute to the popularization of data analysis and the spread of data-driven decision-making (DDDM). The prompts used during the data analysis process and the program code generated by ChatGPT are also included in the appendix for verification, providing a foundation for future data analysis research using large language models.

• Journal of Internet Computing and Services
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• v.20 no.3
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• pp.77-84
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• 2019

Workflow management system is a system that manages the workflow model which defines the process of work in reality. We can define the workflow process by sequencing jobs which is performed by the performers. Using the workflow management system, we can also analyze the flow of the process and revise it more efficiently. Many researches are focused on how to make the workflow process model more efficiently and manage it more easily. Recently, many researches use the workflow log files which are the execution history of the workflow process model performed by the workflow management system. Ourresearch group has many interests in making useful knowledge from the workflow event logs. In this paper we use XES log files because there are many data using this format. This papersuggests what are the cardinalities of the temporal workcases and how to get them from the workflow event logs. Cardinalities of the temporal workcases are the occurrence pattern of critical elements in the workflow process. We discover instance cardinalities, activity cardinalities and organizational resource cardinalities from several XES-based workflow event logs and visualize them. The instance cardinality defines the occurrence of the workflow process instances, the activity cardinality defines the occurrence of the activities and the organizational cardinality defines the occurrence of the organizational resources. From them, we expect to get many useful knowledge such as a patterns of the control flow of the process, frequently executed events, frequently working performer and etc. In further, we even expect to predict the original process model by only using the workflow event logs.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.299-311
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• 2013

An educational application (App) called 'Children's Food Avatar' was developed in this study by using a food DB of nutrition and functionality from Rural Development Administration (RDA) as a smart-learning mobile device for elementary school students. This App was designed for the development of children's desirable dietary habits through an on-line activity of food choices for a meal from food DB of RDA provided as Green Water Mill guide. A customized avatar system was introduced as an element of fun and interactive animation for children which provides nutritional evaluation of selected foods by changing its appearance, facial look, and speech balloon, and consequently providing chances of correcting their food choices for balanced diet. In addition, nutrition information menu was included in the App to help children understand various nutrients, their function and healthy dietary life. When the App was applied to 54 elementary school students for a week in November, 2012, significant increases in the levels of knowledge, attitude and behavior in their diet were observed compared with those of the control group (p < 0.05, 0.01). Both elementary students and teachers showed high levels of satisfaction ranging from 4.30 to 4.89 for the App, therefore, it could be widely used for the dietary education for elementary school students as a smart-learning device.