• Journal of Digital Convergence
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• v.17 no.9
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• pp.97-104
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• 2019

With the development and spread of smart devices, the proportion of mobile shopping is gradually increasing, and the market for mobile gift certificates is also increasing. This study examines the usage status and acceptance attitude of mobile gift certificates for university students who are major customers of mobile gift certificates. Also, based on the extended integrated technology acceptance model (UTAUT2), the results of the analysis of the mediating effect of the intention of the user on the relationship between acceptance of mobile vouchers and recommendation intention were presented. As a result of the analysis, it was shown that the effort expectation, hedonic motivation, price utility, and habit had significant influence on the intention to use the mobile gift certificates. Also, the intention to use mobile gift certificates has mediating effects between effort expectation, hedonic motivation, price utility and recommendation intention. The results of this study can be applied to strategic marketing such as recruitment of new customers through mobile gift certificates while explaining customers' acceptance of technology to mobile gift vouchers or future prospective customers.

• Food Engineering Progress
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• v.21 no.2
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• pp.110-115
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• 2017

This study aimed to identify milling characteristics depending on the number of a cutting roller's air vent and blowing velocity to remove rice bran by the cutting type milling machine which can minimize the conventional milling process. The level of whiteness was found to be $38{\pm}0.5$ in all the conditions, showing consistent whiteness levels during milling. The rice temperatures turned out to be 15.4 and $14.6^{\circ}C$ which were rather low-level under the conditions of the cutting roller with 3 vents and blowing velocities of 35 and 40 m/s respectively. Cracked rice ratio was 2.13% under the conditions of the cutting roller with 3 vents and a blowing velocity of 35 m/s. Broken rice ratio showed the range of 0.762-0.869%, reflecting a low level. Turbidity after milling was decreased, as blowing velocity became faster. Energy consumption for milled rice production was decreased, as blowing velocity became faster. The optimum milling condition for cutting type milling machine depending on air vent number of cutting roller and blowing velocity was found to be 3 vents and 35 m/s.

• Food Engineering Progress
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• v.21 no.4
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• pp.367-374
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.

• Journal of Intelligence and Information Systems
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• v.27 no.3
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• pp.1-27
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• 2021

The entire tourism industry is being hit hard by the COVID-19 as a global pandemic. Accommodation sharing services such as Airbnb, which have recently expanded due to the spread of the sharing economy, are particularly affected by the pandemic because transactions are made based on trust and communication between consumer and supplier. As the pandemic situation changes individuals' perceptions and behavior of travel, strategies for the recovery of the tourism industry have been discussed. However, since most studies present macro strategies in terms of traditional lodging providers and the government, there is a significant lack of discussion on differentiated pandemic response strategies considering the peculiarity of the sharing economy centered on peer-to-peer transactions. This study discusses the marketing strategy for individual hosts of Airbnb during COVID-19. We empirically analyze the effect of changes in listing descriptions posted by the Airbnb hosts on listing performance after COVID-19 was outbroken. We extract nine aspects described in the listing descriptions using the Attention-Based Aspect Extraction model, which is a deep learning-based aspect extraction method. We model the effect of aspect changes on listing performance after the COVID-19 by observing the frequency of each aspect appeared in the text. In addition, we compare those effects across the types of Airbnb listing. Through this, this study presents an idea for a pandemic crisis response strategy that individual service providers of accommodation sharing services can take depending on the listing type.

• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

• Journal of Convergence for Information Technology
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• v.11 no.7
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• pp.75-83
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• 2021

Recently, as consumer interest in DIY increases and the industry develops, theoretical interest in DIY is also gradually increasing, but in-depth research has hardly been conducted. In particular, research on DIY marketing from a marketing perspective is lacking, and moreover, the influence of the characteristics of individuals participating in DIY has hardly been studied. Therefore, the purpose of this study is to supplement the limitations of these existing studies by examining the effect of individual characteristics on DIY experience and intention to continue. We propose affect intensity, need for cognition, and self-efficacy as personal characteristics that influence DIY experience. In addition, we hypothesized the effects of these variables on the DIY experience such as sense, feel, think, act, relate, and the effect of the DIY experience on intention to continue DIY. We analyzed 231 copies of data for consumers who have experienced DIY in various fields, and the results are as follows. As expected, it was found that affect intensity positively influenced sense and feel, need for cognition had a positive effect on think, and self-efficacy had a positive effect on act and relate. As expected, it was found that affect intensity had an effect on sense and feel, need for cognition had an effect on think, and self-efficacy had a positive effect on act and relate. And it was confirmed that all DIY experiences had a positive effect on the intention to continue DIY. This study provides theoretical and strategic implications by confirming the influence of personal characteristics of DIY consumers and approaching DIY from the perspective of a comprehensive experience.

• Journal of Digital Convergence
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• v.19 no.6
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• pp.133-141
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• 2021

Governments of each country are actively implementing fiscal expansion policies to recover the real economy after Corona 19. In Korea, the stock market and housing market are greatly affected as liquidity in the market increases due to the implementation of disaster subsidies and welfare policies. The purpose of this study is to analyze the relationship between stock market and housing market trends and liquidity. Data were collected by the Bank of Korea and Kookmin Bank. The analysis period is from January 2000 to December 2020, and monthly data are used. For empirical analysis, the rate of change from the same month of the previous year was calculated for each variable, and numerical analysis, index analysis, and model analysis were performed. As a result of the analysis, it was found that the stock index showed a positive(+) relationship with the house price, while a negative(-) relationship with M2. Previous studies have suggested that, in general, an increase in liquidity affects the stock market and the housing market, and inflation also rises. In this study, it was found that the stock market and the housing market had an effect on each other. However, it was investigated that liquidity showed an inverse relationship with the stock market and had no relationship with the housing market. Through this, this study estimated that there is a time difference in the relationship between liquidity and the stock market & housing market.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.213-219
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• 2021

Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating "safe". Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the 'as low as reasonably achievable' (ALARA) principle.

• Knowledge Management Research
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• v.21 no.4
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• pp.227-241
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• 2020

In the acceptance of new technology products, not only the characteristics of the product itself, but also the consumer's psychological perception of the product has a great influence. This study analyzed the effects of psychological variables such as perceived risk, technology trust, and optimistic bias on consumers' intention to accept new technology products. This study selected nanotechnology, and we found consumers with high perceived risk showed relatively low intent to accept nanotechnology products compared to consumers with high perceived risk. However, in case of high level of technology trust, consumers with high perceived risk did not show any significant difference in the intention to accept nanotechnology products. We also found that such moderating effect of technology trust is mediated by optimistic bias. We hope that the findings of this study can give meaningful implications to nanotechnology developers, marketers, and policy makers in nanotechnology industry.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.185-195
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• 2022

To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80℃. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.