• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.208-220
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• 2020

In modern society, the online to offline (O2O) market has become an emerging market. Based on social and cultural phenomena, the importance of "FOODTECH" linked with mobile applications is growing in the food and restaurant industry. This study examined subjective food application service quality, perceived value, and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information, mobility, and reliability had positive (+) relationships with perceived value. However, foodtech service quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive (+) relationship with behavior intentions and showed full mediation effects between foodtech service quality attributes and behavior intentions. Based on these results, future research on the relationship among food application service quality, perceived value, and post-purchase behavior intentions is needed.

• The monthly packaging world
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• s.110
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• pp.163-165
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• 2002

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.42-47
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• 2023

The FoodTech industry has been developed with the rise of start-up by using AI, big data, robotics, biotechnology. In addition, sustainable development is more important with the trend of population growth, aging, and climate change. We investigated the impact of FoodTech on the foodservice industry with the cases of the global and domestic companies. The technology of AI, IoT, blockchain, robotics, automation systems are widely used to improve food safety and hygiene while as the use of diagnostic biomarkers such as blood or DNA, digital platform and app, and AI-based solutions are used in the field of personalized nutrition. With the expand of FoodTech in foodservice industry, the competencies that the managers need to develop include understanding technology, resource management, self-development, work ethics, problem-solving, and communication, therefore the support of the related education and training is required.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.471-476
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• 2014

We developed a method for improving the antioxidant activities of blueberry (Vaccinium ashei) extracts through an ultra high-pressure extraction process. Blueberries were subjected to water extraction at $60^{\circ}C$ and 300 MPa for 5 min (High Pressure Extraction, HPE5) and 15 min (HPE15). Extraction yields obtained by ultra high-pressure extraction process were 18.48, and 19.89%, respectively. Total polyphenol contents were estimated to be 28.3, and 28.9 mg/g, whereas flavonoid contents were measured as 5.9 and 6.0 mg/g, respectively. Generally, HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 53.84% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. Reducing power of HPE15 showed its highest activity of 0.21. In general, antioxidant activities of blueberry increased by HPE. Therefore, HPE of blueberry resulted in higher antioxidant activity than conventional water extraction. These results demonstrate obvious advantages in terms of higher efficiency, shorter extraction time, and lower energy costs.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.13-21
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• 2014

We developed a method for improving the antioxidant activities of Citrus extracts through cyclic low pressure drying(CLPD) and a high hydrostatic pressure extraction (HPE) process. Citrus fruits were prepared for water extraction at $60^{\circ}C$ and 300 MPa for 5 min (high hydrostatic pressure extraction, HPE5) and 15 min (high hydrostatic pressure extraction, HPE15) after cyclic low pressure drying method. Extraction yields obtained by cyclic low pressure drying and high hydrostatic pressure extraction process were 20.41, 23.47, and 28.19%, respectively. Total polyphenol contents were increased by combined process. Generally, CLPD and HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 48.21% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. In general, antioxidant activities of Citrus increased by CLPD and HPE. Therfore, CLPD and HPE of Citrus resulted in higher antioxidant activity than conventional water extraction.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.674-684
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• 2010

The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at $5^{\circ}C$ were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter ${\alpha}^*$ (redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.

• Journal of Information Technology Services
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• v.20 no.5
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• pp.1-9
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• 2021

Since the first confirmed case in January 2020, Coronavirus disease 2019(COVID-19) has brought many changes to our society, and Korea is no exception. Some changes are direct and immediate such as restrictions on overseas travel and social distancing, but the others are indirect and slowly adapted such as lifestyle changes impacting industries and businesses. IT service sector is tremendously influenced by COVID-19. IT service is used extensively in response to COVID-19 taking advantage of its non-face-to-face characteristics. In that sense, the industry is positively affected and in some sense invigorated, giving birth to new kind of services. This special issue focuses on introducing how the IT services are affected, what kind of transformations are undergoing, and how these are expedited after COVID-19. This special issue expands and extends the case research section by collecting new IT service case studies concerning these topics. After competitive review process, 11 studies are selected for this special issue which deals with four different but closely related aspects: (1) evolutions of private IT services, (2) transformations in public IT services, (3) impacts in the hospitality and tourism industry, and (4) changes of people's behavior along with COVID-19. The first set reports on the evolution of private IT services that have created terms such as foodtech and edutech as we enter a rapid non-face-to-face situation. The second set consists of studies dealing with the evolution of public IT services. Evolution and rapid response to non-face-to-face appear to be no exception in the public sector. The third includes studies of hospitality and tourism which is most strongly affected by COVID-19. The last set deals with the behavioral changes of users such as technostress in telecommuting. Lessons learned through best practices and key problems identified in these studies may help us to actively respond to the coming waves of changes incurred by COVID-19 in our society as well as in the IT service industry.

• Food Science and Preservation
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• v.20 no.6
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• pp.775-783
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• 2013

Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at $5^{\circ}C$, evaluation of the samples' sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.