• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.171-178
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• 2022

In this study, the quality characteristics of rice cookies supplemented with different types of insect powder (Tenebrio molitor, Protaetia brevitarsis, and Gryllus bimaculatus) were assessed according to the quantity of insect powder used (0, 1, 2.5, 5, and 7.5 g). No significant differences were observed in rice cookie densities or water content. The pH value and spread factor decreased with increasing insect powder content (p<0.05); however, a significant increase was observed in the loss rate (p<0.05). Crude ash, crude fat, and crude protein content significantly increased with higher concentrations of insect powder (p<0.05). Moreover, lightness and yellowness decreased, whereas redness increased with higher insect powder concentrations (p<0.05). Hardness significantly decreased, whereas the antioxidant capacities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals increased with higher insect powder concentrations (p<0.05). Finally, insect powder can prove a valuable resource in rice cookie production, considering its nutritional value, consumer preference, and antioxidant properties.

• Knowledge Management Research
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• v.23 no.1
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• pp.47-67
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• 2022

Computer and Internet information technologies(ICTs) have changed the modern service industry and people's life style. In particular, the global spread of COVID-19 has attracted more attention to contact service types such as self-service technology. With the increase in labor costs and the enhancement of consumer self-awareness, more and more companies transfer part of their work to customers through their own service technology. This study seeks to answer the following questions. (1) Do technology difficulty and safety perception affect customer value recognition in the self-service technologies? (2) Does customer value recognition influence the intention to use such technologies continuously? This study conducted an empirical analysis with 327 samples to validate the influence of self-service characteristics(technology difficulty and safety perception) on customer value recognition and continuous utilization intentions. Also, it analyzes the moderating effects of age and frequency of use on the relationship between self-service characteristics and customer value recognition. The study results show that the technology difficulty does not affect the customer's perceived value recognition; and the higher the customer's value recognition, the higher the intention of continuous use.

• Korean Journal of Environmental Agriculture
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• v.41 no.2
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• pp.108-114
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• 2022

BACKGROUND: This study was performed to determine residual characteristics of soil-treated metalaxyl-M and dinotefuran in crown daisy and to evaluate the risks from intake of the residual pesticides in the crop. METHODS AND RESULTS: The pesticide granules were treated in soil on two levels, and the plants samples were collected 51 days after seeding. The analytes were extracted and partitioned using the QuEChERS extraction packet (MgSO₄ 4 g, NaCl 1 g). The quantitative methods for metalaxyl-M and dinotefuran were validated in linearity, accuracy, and precision. Risk assessments of the pesticides were performed using Korea national nutrition statistics 2019. CONCLUSION(S): The residual concentrations of metalaxyl-M in crown daisy were 0.09-0.10 mg/kg (for the treatment at 6 kg/10 a) and 0.17-0.19 mg/kg (12 kg/10 a), respectively. The residual concentrations of dinotefuran in the crop were 0.53-0.75 mg/kg (3 kg/10 a) and 1.17-1.26 mg/kg (6 kg/10 a). The amounts of pesticides were less than MRL (Maximum Residue Limits) according to the Korean MFDS (Ministry of Food and Drug Safety). The HI (Hazard Index) of metalaxyl-M and dinotefuran for consumers was 0.0075% and 0.2250%, respectively. For females in the age between 50-64, the major consumer group, the HIs of the pesticides were <3%. Considering the consumption of crown daisy, they are not considered to be of toxicological concern.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Korean Association of Arts Management
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• no.58
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• pp.205-239
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• 2021

This study explores the importance of semantic web-based network construction in art data archiving, as well as its meaning and value in the context of arts management along with its potential for future application. The study focuses on oral history obtained from the Arko Arts Archives that contained records of the lives and artistic views of early artists. In this study, the possibility of applying semantic web-based technology to materials concerning culture and the arts was discussed in five aspects based on the results of the case analysis. First, checking the relationship and discovering hidden artists are possible by revealing relationships between characters. Second, understanding and studying society and culture at a given time is possible by interpreting the contextual meaning of information. Third, art exploration can be done broadly and deeply, encompassing various genres from the perspective of the consumer. Fourth, through art construction, history can be reconstructed using a new and rich method. Fifth, expanding the scope beyond the boundaries of art is possible through convergence and collaboration of programs that handle big data. The network data can be used in various methods, such as art history research, art planning, and creation, throughout the art ecosystem. The results of the study suggest that digitizing a large quantity of data concerning culture and the arts is meaningful in arts management as well as identifying and analyzing the relationship network among data clusters using semantic web-based technology.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.47-53
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• 2022

Recently, intelligent packaging of foods has been increasingly developed in response to the growing interest of consumers in checking food quality. Indicators, an important element in intelligent packaging, change color to detect specific substances or indicate food quality changes. Gas indicators can be built into food packaging to detect volatile substances that are released when food quality changes. Ethylene gas is produced as climacteric fruits ripen. Climacteric fruit ripening results from a rapid increase in ethylene production and respiration. In the case of packaged fruits, the ethylene gas concentration in the headspace is closely related to the ripeness of each fruit variety. If an ethylene gas indicator that can be used in fruit packaging is available, the consumer will be able to eat the fruit at the optimal time. In this paper, the characteristics and pros and cons of the ethylene gas indicators developed so far were analyzed by reviewing various types of indicators such as metal reduction-based indicator, fluorescence-based indicator, pH indicator-based indicator, and liposome-based indicator.

• Journal of Mushroom
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• v.20 no.4
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• pp.218-226
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• 2022

Flammulina velutipes, known as winter mushroom in the family of Physalacriaceae, is the main edible and export mushroom with the third highest production after oyster and king oyster mushroom in Korea. However, as normal consumers regard F. velutipes as a simple subsidiary material, there is a limitation to increasing mushroom demand. In order to overcome the consumption limit and increase the differentiation of new varieties, it is necessary to breed varieties with enhanced functionality in consideration of consumer preferences. Therefore, the study was performed to analyze nutrient components and several useful functional substances with 26 genetic resources of F. velutipes. Analyses of inorganic compound(Ca, K, Mg) and 15 amino acids revealed that Strain 4148 had the highest content among the 26 strains. Beta-glucan, which increases immune activity and polyphenol, which exert antioxidant effects were higher in non-white strains than in white strains with a small number of exceptions. Among the five fatty acids, linoleic acid(an omega-6 fatty acid) and α-linolenic acid(an omega-3 fatty acid), were detected in six mushroom strains. α-linolenic acid, which was not found in five major mushrooms including oyster mushrooms, was identified in F. velutipes. The results of HPLC analysis showed that 'Auram' (Strain 4232) and 'Baekseung'(Strain 4230) had the highest content of the stabilizing neurotransmitter GABA(15.38 ㎍/ml and 20.56 ㎍/ml, respectively) among non-white and white strains, respectively. Our findings provide useful information for breeding F. velutipes to obtain strains with enhanced functionality.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.33-51
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• 2022

Purpose: The online market is growing the most in history due to the expansion of non-face-to-face commerce. In addition, as consumers' interest in health, food safety, and environment increases, interest in and consumption of eco-friendly agricultural products is also increasing. Therefore, in the case of a specialty store that sells eco-friendly organic agricultural products, a marketing strategy that can increase customer loyalty by reflecting these consumer needs is necessary. In this study, the store attributes of eco-friendly food stores are classified into location, assortment, price, quality, and employee service, and the effect of each store attribute on utilitarian and hedonic value is investigated. Research design, data, and methodology: The subjects of this study were customers who visited an eco-friendly food store. Of the 511 survey responses, 311 were used for statistical verification, excluding 200 who had not visited within the last 3 months. For statistical analysis, Smart PLS 3.0 was used, and after checking the validity and reliability of the items, hypothesis testing was performed. Result: As a result of the study, it was found that assortment, quality, and employee service among store attributes had a positive (+) effect on utilitarian and hedonic value. Second, location had no significant effect on utilitarian and hedonic value. Third, price did not appear to have a positive (+) effect on the utilitarian value, and it was found to have a positive (+) effect on the hedonic value. Fourth, It was investigated whether the presence or absence of delivery service had an effect on store attributes between utilitarian and hedonic value, and it was found that there was a significant effect between employee service and hedonic value. Conclusions: Among eco-friendly food store environment management will be required in order to provide food that meets the tastes and needs of consumers by diversifying the taste, standard, and quality grade of food, and to maintain or improve the quality. In order to unlike other stores, eco-friendly food stores have high price resistance from the point of view of consumers, so it is necessary to diversify promotional media such as YouTube and SNS to raise awareness of eco-friendly organic food.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.53-66
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• 2022

Purpose: How to build the attitude on brand is very important, because it affects the positive word of mouth and revisit intention. Brand attachment, brand name, and image congruence play important role on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Following the planned behavior theory, this paper examines the effect of linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector. Research design, data, and methodology: This paper examines the structural relationship among brand attachment, brand name, image congruence, brand attitude, WOM, and revisit intention. In order to test the purposes of this study, research model and hypotheses were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All constructs were measured by multiple items tested and developed in the previous research. The study is based on the quantitative method and considered 519 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square-structural equation modelling (PLS-SEM). Frequency analysis was conducted to identify the general characteristics of the survey subjects. To measure the reliability and validity of the measurement tools, confirmatory factor analysis was conducted. Structural model analysis was conducted to verify the research model. Result: The findings demonstrate that brand attachment and brand name had positive effects on attitude while image congruence did not have. Also, attitude had positive effect on WOM and revisit intention. Conclusions: This study expands the literature about WOM and revisit intentions. This study expands prior research in a similar field to which the theory of planned behavior (TPB) is applied, and reveals that brand attachment, brand name, and brand image congruence play an important role in developing brand attitude that affect revisit intention and WOM. And provide guidelines on how to enhance competitiveness in the restaurant sector based on understanding of linking brand attitude to customer loyalty and repeat business. By putting into practice these suggestions in the restaurant industry, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.

• Journal of Intelligence and Information Systems
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• v.28 no.2
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• pp.171-189
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• 2022

Online reviews play an essential role in the consumer's purchasing decision-making process, and thus, providing helpful and reliable reviews is essential to consumers. Previous online review helpfulness prediction studies mainly predicted review helpfulness based on the consistency of text and rating information of online reviews. However, there is a limitation in that representation capacity or review text and rating interaction. We propose a CNN-RHP model that effectively learns the interaction between review text and rating information to improve the limitations of previous studies. Multi-channel CNNs were applied to extract the semantic representation of the review text. We also converted rating into independent high-dimensional embedding vectors representing the same dimension as the text vector. The consistency between the review text and the rating information is learned based on element-wise operations between the review text and the star rating vector. To evaluate the performance of the proposed CNN-RHP model in this study, we used online reviews collected from Amazom.com. Experimental results show that the CNN-RHP model indicates excellent performance compared to several benchmark models. The results of this study can provide practical implications when providing services related to review helpfulness on online e-commerce platforms.