• 한국식품위생안전성학회지
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• 제37권1호
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• pp.15-20
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• 2022

국내 유통되는 반려동물 사료의 살모넬라 분석시 증균배양법, 효소면역기법에 의한 분석, 종 특이 primer를 활용한 PCR 방법을 활용하여 비교 평가하였다. 시료 175점 Salmonella spp. 검출 결과 증균배양법 및 종 특이 primer를 활용한 PCR 방법에 의한 검출 방법에서 2점의 시료(육포, 옥수수 글루텐)가 양성으로 확인되었고, 효소면역기법에 의한 검출방법에서는 1점의 시료(옥수수 글루텐)가 양성으로 확인되었다. 증균배양법 및 효소면역기법에 의한 검출방법에 비해 종 특이 primer를 활용한 PCR 방법을 적용 할 경우 시료에서 분리된 균주의 종(species) 판별이 가능하였다.

• 한국축산식품학회지
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• 한국식생활문화학회지
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• 제24권1호
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• pp.10-22
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• 2009

This study was conducted to evaluate changes in food consumption during the 1950's on the basis of articles that reflected national policy and changes in society during that time period. Many factors are involved in the development and changes in food consumption culture, and these factors can affect each other. As a result, the process involved in the development of food consumption culture acts as a living system. This study evaluated the food consumption culture during the 1950's because this period was subjected to obvious influences that may explain the modern food consumption market logic and commercialism. Changes in the national food consumption are dependent on natural changes such as income enlargement or cultural exchange with a foreign country. Accordingly, food consumption during the 1950's was influenced by changes in economical, social, and political needs. In addition, the influx of surplus agricultural products from the United States had an adverse effect on local agriculture and resulted in an increased external dependence on food during the 1950s. Moreover, the import of raw materials and simple manufacturing techniques led to the development of an industrial food processing industry that enabled accelerated mass production of food at a low-price. Furthermore, the importation of surplus agricultural products from the United States that were used as the raw materials for foods that had traditionally been produced domestically led to an increased burden and qualitative decline in the local food-service industry. Taken together, the results of this study indicate that during the 1950's fresh food began to be replaced with processed foods in Korea.

• 한국식생활문화학회지
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• 제35권5호
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• pp.426-439
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• 2020

This study surveyed Chinese elderly consumers to determine their purchasing behavior, importance, and satisfaction with HMR products in China. Three hundred and seventy people were surveyed: 184 males and 186 females aged 55 to 70 years. Two hundred and sixty-seven (72.25%) of the surveyed consumers had an average monthly income of 6,000 yuan or less, and 313 (84.9%) responded that they spend 3000 yuan or less on groceries per month. Three hundred and forty-eight (94.1%) showed a high interest in health management. Regarding the frequency of purchasing HMR products, most responded that they purchased HMR products more than once or twice a week, with a single purchase of 100 yuan or less for each purchase. The respondents preferred 2 or 3 serving packagings in a refrigerated form. For all forms of products, those made as in-house meals, outdoor meals, as a snack or night snack, for serving guests, for trips, camping, and on-the-go products, the participants mostly responded that they frequently purchased the product. When purchasing HMR products, the importance of hygiene, convenience in purchase accessibility, the freshness of ingredients, and an indication of the nutritional content were considered as a high rank. After purchase, the satisfaction of SNS and mobile application advertisements and promotions, amount per serving, take out convenience, and new menu were considered low-rank. The IPA results showed that marking the origin of the ingredients and new menu are areas needing improvement. The study results may be used as base data for developing elderly friendly HMR products and establishing its marketing strategies.

• 복식문화연구
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• 제22권4호
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• pp.511-525
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• 2014

This study set out to investigate consumers' attitudes toward pro-environment, and their actual purchasing behavior. It aimed to empirically examine the effects of the consumers' attitudes toward pro-environmental products, the importance of the product attributes and the perceived value of the companies' environmental activities, on their purchasing behavior of eco-friendly fashion products, including their satisfaction, trust, and repurchase intention. The questionnaires were administered on 304 married women with previous experience of buying eco-friendly fashion products. The results were as follows. First, the consumers' behavioral patterns in terms of environmental concerns and the purchasing of eco-friendly household items were significantly positive in relation to the purchasing behaviors of eco-friendly fashion products. Second, the importance of eco-friendly attributes was significantly positive in relation to the purchasing behaviors of eco-friendly fashion products. Third, the perceived value of corporate environmental activity was not related to the purchasing behaviors of eco-friendly fashion products. Finally, the purchasing behavior of eco-friendly fashion products was significantly positive in relation to the satisfaction with eco-friendly fashion products as well as the trust and repurchase intention, and satisfaction and trust positively affected the repurchase intention. The implication of the research and direction for future study were discussed.

• 복식문화연구
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• 제28권6호
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• pp.875-889
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• 2020

This study examined the effect of Instagram usage time (short, long) and spending on fashion products (light, heavy) on product attitude and purchase intention of products promoted by an influencer. The moderating effect of influencer type (mega, macro, micro) was also investigated. A total of 515 males and females in their 20s participated in an online survey. Descriptive statistics were analyzed and exploratory factor analysis and two-way ANOVA were conducted. Research findings were as follows. First, the usage time, both short and long, had a positive effect on product attitude. Also, the interactive effects of usage time and influencer type on product attitude were found. Consumers with short Instagram usage time displayed the highest attitude toward products promoted by a macro-influencer whereas consumers with long Instagram usage time displayed the highest attitude toward products promoted by a micro-influencer. Second, usage time and influencer type did not show interactive effects on purchase intention. Third, both categoriacl variables of users' spending on fashion products had a positive effect on product attitude. Fourth, the interaction effects of spending on fashion products and influencer types on purchase intention were found. The group of light buyers showed the highest purchase intention on products promoted by the macro-influencer while the group of heavy buyers showed the highest purchase intention of products promoted by the micro-influencer. Based on the results, implications were suggested.

• International Journal of Advanced Culture Technology
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• 제5권4호
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• pp.63-70
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• 2017

The purpose of the study is to analyze the effects of customer satisfaction verses eco-friendly agricultural products (ingredients) awareness factors in luxury hotel Chinese restaurants on hotel image and customer loyalty (repurchase intention). To analyze what kind of effects of customer satisfaction verses eco-friendly agricultural products (ingredients) awareness factors in Chinese restaurants have on hotel image and behavior intention (loyalty), the study identified eco-friendly ingredients awareness factors. The study aims to suggest implications on service strategies and marketing strategies in luxury hotel Chinese restaurants based on the influence of customer satisfaction on hotel image and behavior intention (loyalty) using the identified factors.

• 복식문화연구
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• 제6권4호
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• pp.136-148
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• 1998

A apparel retail buyer played an important role in the market by providing apparel products for consumers and acting as an specialist who selected the vendor and decided the apparel product assortment. The purpose of this study was to investigate the relationships among the vendor selection criteria and information sources used by retailers and the satisfaction with store performance. A questionnaire was developed based on the previous studies and pretest. Data were collected from 237 retailers for women's apparel living in Pusan. Results indicated that they didn't significantly relate among the vendor selection criteria, information sources and the satisfaction with store performance except the harmony of buying products and existing products. Only the age and the buying experience showed significance in relation to demographics of apparel retailers among the vendor selection criteria, information sources and the satisfaction with store performance. The information source affected the vendor selection criteria was the street fashion, the apparel of entertainers, the other apparel buyer, and the owner of production. The findings had implications for retailers as well as for researchers.

• Journal of Microbiology and Biotechnology
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• 제7권4호
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• pp.278-281
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• 1997

Streptomyces sp. MCY-846 selected by in vitro cytotoxicity assay produced elaiophylin. Individual characteristics of the strains such as spore morphology, and physiological characteristics indicated that the strain is resembled to Streptomyces hygroscopicus. The time course of cell growth and antibiotic production was observed in the medium containing 0.5% trehalose and 0.5% soybean meal as carbon and nitrogen sources, respectively. The optimum production of elaiophylin was tested with different combinations of carbon and nitrogen sources and reached a maxima of $470{\mu}$/ml in the PC-II medium.

• 한국식생활문화학회지
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• 제10권5호
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• pp.419-425
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• 1995

General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).