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A Study on the Effect of Information Quality and Source Credibility on Product Arousal in Fresh Food Website (신선식품 유통 사이트에서 제품 정보품질과 정보원천 신뢰성이 제품환기에 미치는 영향)

  • In-Won Kang;Kyo-Won Jung
    • Korea Trade Review
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    • v.46 no.5
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    • pp.99-113
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    • 2021
  • This study aims to analyze the effect of product information quality and source credibility on product arousal in fresh food website. Despite fresh food websites are selling products with various feature, prior studies have focused on consumer behavior for fresh food website characteristics or specific products without considering the feature of the products. Consumers' attitudes, beliefs, and behaviors vary depending on the feature of the product. In other words, depending on the category of product, the decision making process that consumers purchase products can be differ. So, we classify products considering the feature of these products to examine the effect of information quality and source credibility on product arousal into experience goods and search goods. We surveyed 288 consumers having experience of purchase in fresh food website and verified the hypothesis through One-way ANOVA by classifying the information quality and the source credibility as high level and low level. As a result, there was a difference in product arousal according to the product information quality level and the source credibility level for each product category exposed to the fresh food website. In experience goods, source credibility have a more important effect on product arousal than product information quality, and in search goods, product information quality have a more important effect on product arousal than source credibility.

Production of Retort Food using Soybean Curd Residue (비지를 이용한 Retort Food의 제조)

  • Chun, Kie-Hwan;Kim, Byung-Yong;Hahm, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1327-1332
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    • 1998
  • The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.

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Tachioside, an Antioxidative Phenolic Glycoside from Bamboo Species

  • Li, Ting;Park, Min-Hee;Kim, Mi-Jeong;Ryu, Bog-Mi;Kim, Myo-Jung;Moon, Gap-Soon
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1376-1378
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    • 2008
  • Tachioside (4-hydroxy-3-methoxy-phenyl-1-O-glucoside), a known phenolic glycoside, was isolated from various bamboo species. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity determined a significant antioxidant activity of tachioside which was comparable to L-ascorbic acid. Each culm and leaf extracts were tested and the culm of Phyllostachys bambusoides appeared to contain the highest amount of tachioside.

The Impact of Reference Groups and Product Familiarity on Indian Consumers' Product Purchases

  • Yu, Jong-Pil;Dutta, Payal Kaishap;Pysarchik, Dawn Thorndike
    • Journal of Global Scholars of Marketing Science
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    • v.17 no.2
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    • pp.75-97
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    • 2007
  • Less than 3% of India's food basket, consists of processed food, therefore processed food can be viewed as an innovation or new product to Indian consumers. This research investigates the effects of product familiarity and reference groups on Indian consumers' attitudes and purchase behavior of new processed food products. For the study, the model is developed by modifying Cambel and Goodstein's (2001) "Moderate Incongruity Effect" to include important cross-cultural influences on attitudes and purchase decisions among Indian consumers. Empirical analysis was conducted through structural equation modeling (SEM). SEM results indicated that reference group influence has a stronger positive effect on consumers' attitudes and actual purchase behavior of more familiar processed foods than of less familiar processed food. In addition, attitudes have a stronger positive effect on consumers' actual purchase of more familiar than of less familiar processed foods.

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