• Journal of the Korean Society of Food Culture
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• v.10 no.5
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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%).

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.489-497
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

• Mycobiology
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• v.37 no.2
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• pp.89-93
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• 2009

The effect of fermentation parameters and medium composition on the simultaneous mycelial growth and exo-polymer production from submerged cultures of Ganoderma applanatum was investigated in shake-flask cultures. The optimum initial pH for mycelial growth and exo-polymer production was 5.0 and 6.0, respectively. The optimum temperature was $25^{\circ}C$ and the optimum inoculum content was 3.0% (v/v). The optimal carbon and nitrogen sources were glucose and corn steep powder, respectively. After 12 days fermentation under these conditions, the highest mycelial growth was 18.0 g/l and the highest exo-polymer production was 3.9 g/l.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.55-69
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• 1987

A literatural survey on Hankwa, traditional Korean cookies, was made in order to identify the state of scientific understanding on these products and the future study needs for the modernization of the products. The type of Hankwa varies with the raw materials used and the processing methods and is classified into 7 groups, i.e. Yumilkwa, Ganjung-Sanja, Dasik, Jeonkwa, Suksilkwa, Kwapyun and Yutgangjung. The recipe and processing characteristics of 7 types of Hankwa were discussed and the scientific findings on these products were reviewed.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.265-268
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• 2002

Lactate and ammonia are two major toxic waste products formed during mammalian cell culture. Accumulation of the side products have negative effects of on cell growth and specific production rate. In this study, K-562 cells were used as the host cell of a recombinant protein. Effects of carbon sources were invetigated focused on the cell culture span, the accumulation of lactate and ammonia in culture of recombinant K-562 cells.

• International Journal of Human Ecology
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• v.9 no.2
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• pp.45-54
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• 2008

This study examines the influence of acculturation level and ethnic groups as a fashion reference group on Korean-American consumer attitude toward luxury fashion brands. Of interest is the role of Korean culture, which emphasizes luxury brand consumption due to the Confucion value of 'face', on Korean-American attitudes toward luxury brands. Data were collected from 108 young Korean-Americans living in the Pacific Northwest of the United States. Descriptive statistics, factor analysis, and multiple regressions were conducted for the analysis. In general, the respondents had relatively negative attitudes toward luxury fashion brands. Even though the acculturation level did not have a significant influence, attitudes toward luxury fashion brands were influenced by Korean reference groups. Age at immigration did not have a significant relationship with attitudes toward luxury brands. Korean-Americans who maintain ties with Korean culture are more likely to have a positive attitude towards luxury fashion, regardless of familarity with American culture.

• Mycobiology
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• v.35 no.3
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• pp.145-149
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• 2007

The Elfvingia applanata (EA), Hericium erinaceum (HE), Grifola frondosa (GF), Pholiota nameko (PN), Pleurotus eryngii (PE), Trametes suaveolens (TS), Fomes fomentarius (FF), and Inonotus obliquus (IO) could produce the endo- (EN) and exo-biopolymer (EX) in submerged culture. The highest anti-complementary activity of the EN was exhibited by PN (49.1%), followed by HE (38.6%), TS (37.0%), and FF (33.0%), whereas the high activity of the EX was found with GF (59.8%), followed by HE (36.3%), TS (30.8%), and IO (28.8%). The EN of P. nameko (EN-PN) and EX of G. frondosa (EX-GF) were found to contain 78.6% and 41.2% carbohydrates, while 21.4% and 58.8% protein, respectively. The sugar and amino acid compositions of EN-PN and EX-GF were also analyzed in detail.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.3
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• pp.139-145
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• 2024

In modern society, many adults seek emotional solace by reconnecting with their childhood memories through "kidult" culture, especially as single-person households increase. This trend spans fashion, collectibles, movies, animations, games, and character merchandise, with Hollywood playing a significant role in its growth during the 1980s and 1990s. Kidult culture allows adults to relieve stress, foster creativity, and strengthen social connections, enhancing their quality of life. As this culture gains mainstream acceptance, companies are producing diverse products featuring beloved characters, appealing to a wide age range. The rise in single-person households has amplified the importance of personal expression and individuality, driving the popularity of kidult culture. Companies are leveraging this trend to create innovative designs that resonate with consumer preferences. This cultural expansion promotes new design forms and aesthetics, reflecting the evolving relationship between design and consumption. Kidult culture's growth underscores its significance in contemporary consumer and design culture, offering valuable insights into modern societal trends.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.557-566
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• 2014

The purpose of the study is to determine how consumers perceive certification marks for agricultural products. The study examined three agricultural product certifications, such as the certification of environment-friendly agricultural products, Good Agricultural Procuts (GAP) certification mark, and United States Department of Agriculture (USDA) certification mark. A survey was utilized for data collection from adults over the age of 19 in November, 2013. A total of 390 questionnaires were distributed, and 300 of those were obtained for an analysis of the study. The results were as follows. First, consumers' awareness of, image of, and credibility on the agricultural products with the certification marks were not significantly different among the three certification marks except consumers' awareness. Second, consumers' purchase intentions for and willingness to pay for the agricultural products with the certification marks were not significantly different among the three certification marks. Third, these variables were not significantly different between buying group and non-buying group except consumers' awareness. Lastly, buying group and non-buying group were significantly different only in gender and marital status. The findings offer implications to the food and food service industry regarding consumers' purchase of certified agricultural products. Further, the study enforces the roles of food industry for environment.