• 유통과학연구
• /
• 제13권11호
• /
• pp.5-13
• /
• 2015

Purpose - The purpose of this study is to understand how retailers' green practices influence customer environmental values and their organic food purchasing intention. Research design, data, and methodology - Data were collected from randomly intercepting retail shoppers (n=719) departing from 33 retail stores selling organic food products located in Florida, USA. U.S. Data were analyzed using descriptive statistics, CFA and Hierarchical regression analyses. Results - Results documented that customer environmental values (social-altruistic values and biospheric values) were determinants of organic food purchasing intention. Retailers' green practices representing'green self-governance'were found to significantly enhance the effects of customer environmental values upon organic food purchasing intention. Conclusions - This study successfully demonstrated that customers'willingness to purchase eco-friendly products can be greatly increased when having a positive perceptions toward retailers'green practices such as environmental friendly waste management, environmental improvement of packaging, taking back packaging and recovery of the company's end-of-life products.

• 대한약학회:학술대회논문집
• /
• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
• /
• pp.398.3-399
• /
• 2002

Quality control by analytical ability with a certain level of precision and accuracy is important. This is true especially in pharmaceutical industries. for a failure in quality control can result in a failure in drug medication. in turn. sometimes a heavy damage to patient's health condition andlor the worst damage to company's reputation. On this backgroun, Kyungki KFDA prepared test pharmaceutical products, which were distributed to 114 pharmaceutical companies in kyungin Province in year 2000. (omitted)

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
• /
• pp.29-38
• /
• 2002

Today's food technologist is receiving increasingly pointed directions in the “selection of”and often “minimum amounts of”ingredients to use in the development of new food products. This increasing emphasis by marketing on “label”claims is real and gaining momentum in most market places. Thus, the development of functional foods that are providing customers with new and distinct nutritional choices. The driving force for the increased direction of the food technologist is that many governments are now allowing health related label claims on food products. These health claims are a result of very clearly and focused research that shows known nutritional benefits. The regulatory environment is well focused on the results of this peer reviewed research. In the USA, FDA has allowed several opportunities for health claims including fiber, soy protein and choline. This presentation will focus on only two of many functional ingredient options-the soy proteins and lecithin(choline).

• 한국유기농업학회지
• /
• 제29권3호
• /
• pp.301-315
• /
• 2021

This study investigated the effect of the level of ethics in food manufacturing of agricultural products processing companies on food safety and product trust. In general, a company's food manufacturing ethics is complex, includes social responsibility, and has a potential impact on stakeholders. The main implications summarized based on the analysis results are the expansion of the HACCP application of the agricultural product processing system, the production of safe agri-food that fulfills social responsibilities with an ethical awareness, including entrepreneurial awareness, from raw materials to processing, packaging, and distribution from a long-term perspective. It was found that it was necessary to secure product trust and to provide education, consulting and management on ethical awareness.

• Asian Journal of Business Environment
• /
• 제14권2호
• /
• pp.19-30
• /
• 2024

Purpose: This research article investigates the intricate relationship between economic growth and employment in the Korean agri-food industry. Research design, data and methodology: Drawing on Okun's law, which proposes a negative correlation between economic growth and unemployment, the study explores the applicability of this law to different sectors. By focusing on the agri-food industry, the study examines the impact of economic growth on both full-time and temporary employment. Results: The findings highlight the industry's role as a buffer, absorbing workers from other sectors, particularly manufacturing. Moreover, the study reveals that temporary employment is more sensitive to economic growth fluctuations compared to full-time employment. Conclusions: The research emphasizes the importance of implementing employment programs that support transitioning workers in the agri-food industry, facilitating knowledge and skill transfer to ensure sustained employment. Furthermore, it recommends government and company support for temporary employment during buffering periods to ensure safe job transitions. This study provides valuable evidence to understand the nuanced relationship between economic growth and employment in the Korean agri-food industry.

• 한국포장학회지
• /
• 제22권3호
• /
• pp.103-106
• /
• 2016

태국의 플라스틱 소비는 포장분야 49%, 직물 15%, 건설 11%, 전기전자가 10% 순으로 나타났다. 종사자는 106천명이며 공장생산 용량대비 실제 생산은 85%이고 식품포장용 플라스틱수지 수요는 월간 135천톤에 달한다. 업종별 제조사는 필름가공업체가 503개 공장으로 전체의 39%를 점하며 인젝션 몰딩 사가 231개로 18%, 블로우 몰딩 사가 216개사로 17% 순으로 나타났다. 주요 수지들의 생산은 PP는 총 1,950천톤을 생산하였으며, LDPE는 685천톤을 LLDPE는 1,150천톤을 생산하였고, HDPE는 1,920천톤을 생산한 것으로 나타났다. 플라스틱 수입은 16,668백만 바트였고 수출은 33,778백만 바트로 수출액이 2배 이상 높은 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.131-140
• /
• 2002

This study was performed to assess the effect of eating behaviors and health-related variables on overall dietary quality. Ninety-four(male 21, female 73) elderly who were over 60 residing in middle income areas in Cheongju city participated. Information on general characteristics of the elderly, health-related life style, regularity of meal, meal balance and desirable eating habits were obtained by interview based on questionnare. Dietary nutrient intake data were obtained through the 24 hour recall method. The mean age and BMI of the subjects were 73.3 years old and 23.3(male 21.8 female 23.7) respectively. The proportions of underweight and hypertension were 19.2% and 36.2%. Most nutrients except vitamin $B_2$ and calcium were consumed over 75% of the RDA. The Mean Adequacy of Ratio(MAR) of nutrient intake was 0.64(male 0.72, female 0.62). The average score of regularity of meal, meal balance, and desirable eating habits was 14.4 out of a possible 16, 13.7 out of a possible 24 and 5.5 out of a possible 16 points respectively. Male than female, older subjects than young subjects, and those living with their spouses than with other family or living alone had better scores in eating behaviors. Smoking, chewing ability and eating alone vs eating with company affected overall of regulality of meal and meal balance(p<0.05). Positive correlation (p<0.05) was also dietary quality. There was a positive correlation between the mean adequacy ratio, score observed between scores in regularity of meal and meal balance. Therefore, the elderly should be encouraged to eat a variety of food, maintain good dental health, keep regularity of meal and have meals with company to help improve overall dietary quality and eventually achieve optimal nutritional status.

• 한국식품과학회지
• /
• 제44권2호
• /
• pp.224-227
• /
• 2012

종자 새싹에 대한 소비자의 관심이 세계적으로 증가하면서 영양학적으로 가능성 있는 새싹 잎에 대한 연구가 필요한 실정이다. 흰색(WRM), 청색(BRM) 및 적색(RRM)의 광원에 따른 홍화새싹 성분과 비타민 C 함량을 연구하였다. 대략적인 수분, 회분 및 총 지방의 함량은 BRM 또는 WRM 보다는 RRM 광원으로 재배한 홍화 새싹에서, 조단백질 함량은 BRM이나 RRM 보다는 WRM으로 재배한 홍화 새싹에서 높게 측정되었다. 클로로필 함량은 WRM이나 BRM 보다는 RRM에서 재배한 홍화새싹이 높게 측정되었으며, 비타민 C 함량은 WRM, BRM, 그리고 RRM에서 재배한 홍화새싹에서 각각 157.57, 164.64, 그리고 158.10 mg%이었다. 본 연구 결과는 다양한 광원에서 홍화 새싹을 재배하는 것이 홍화 새싹의 영양학적 품질을 향상시키는 효과적인 방법이라는 것을 보여주었다.

• 한국식품과학회지
• /
• 제22권3호
• /
• pp.319-324
• /
• 1990

두유를 저장하고 유통하는 중에 크림층 분리와 침전물의 발생 등 현학안정성에 미치는 pH, 단백질과 유지함량, 유화제, 안정제, 당, 식염 및 칼슘염의 영향을 조사하였다. 두유현탁액은 pH가 증가할수록 침전의 발생이 적어져 pH 10에서는 저장하는 동안에 침전이 전혀 생성되지 않았다. 각종 안정제 중 0.03%의 카라기난을 첨가시 안정성이 가장 좋았으며 팜유를 1.5% 첨가시 glycerine monostearate와 sorbitan monostearate 등의 HLB값은 $5{\sim}6$에서 안정효과가 컸다. 두유 중 지방 함량에 따라 점도변화는 크지 않았지만 크림층 분리가 현저하였고 대두유보다는 팜유를 첨가시 안정성이 더 떨어졌다. 설탕 첨가량은 3%까지 안정성에 큰 영향을 주지않았고 식염은 0.5%까지는 첨가량이 증가할수록 안정성이 감소되었다. 각종 칼슘염 중에서는 모두 안정성을 저해하였지만 그 중에서 시트르산칼슘을 첨가시 안정성의 저해정도가 가장 적었다.

• Preventive Nutrition and Food Science
• /
• 제12권1호
• /
• pp.58-63
• /
• 2007

Bifidobacteria are probiotic organisms that provide both flavor and health benefits when incorporated as live cultures into commercial dairy products. Because bifidobacteria are very sensitive to environmental conditions (acids, temperature, oxygen, bile salts, the presence of other cultures, etc.), their viability in human gastrointestinal tract is limited. The microencapsulation of bifidobacteria is a process to protect them against harsh environmental conditions, thereby increasing their viability while passing through human gastrointestinal tract. To confirm the survival rate of microencapsulated Bifidobacterium breve CBG-C2 in milk, their survival rate was compared with several kinds of free bifidobacteria and lactic acid bacteria in commercial yogurt products under simulated gastric and small intestinal conditions. Double-microencapsulation of the bacteria was employed to increase the survival rate during digestion. The outer layer was covered with starch and gelatin to endure gastric conditions, and the inner layer was composed of a hard oil for the upper small intestinal regions. Almost all microencapsulted bifidobacteria in the milk survived longer than the free bifidobacteria and lactic acid bacteria in the commericial yogurt products under the simulated gastric conditions. Numbers of surviving free bifidobacteria and lactic acid bacteria in the commercial products were significantly reduced, however, the viability of the microencapsulated bificobacteria in the milk remained quite stable under gastric and small intestine conditions over 3$\sim$6 hrs. Thus double-microencapsualtion of bifidobacteria in milk is a promising method for improving the survival of bifidobacteria during the digestive process.