• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• 자연과학논문집
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• 제15권1호
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• pp.69-78
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• 2005

To develop a new functional fruit wine, quality characteristics and physiological functionality of wild grape wine (WGW) were investigated and compared with that of foreign grape wine (FGW). Ethanol contents of WGW was 11.0%, similar to that of FGW(10.6%), but total acidity(0.67%) and total anthocyanin content($A_{520}$: 0.32) of WGW were higher than those of FGW(0.4%, 0.22). Antioxydant activity and SOD-like activity of WGW which is related in anti-aging functionality were 93.6% and 53.0%, respectively, higher than those of FGW(85.9%, 42.5%). from this results, we concluded domestic wild grape wine is very excellent functional fruit wine.

• 디지털융복합연구
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• 제10권11호
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• pp.307-313
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• 2012

본 연구의 목적은 호텔서비스산업의 서비스품질 차별화를 통한 경쟁력 제고를 위하여 호텔 서비스예약의도에 영향을 미치는 기대서비스품질에 대한 연구를 제안하고, 시간해석이론관점에서 고객가치의 매개효과를 살펴보는 것이다. 연구결과 1) 추상적인 호텔기대서비스품질(구체적인 호텔기대서비스품질)은 고객의 기능적 가치(사회 심리적 가치)보다 사회 심리적 가치(기능적 가치)에 더 큰 영향을 미치는 것으로 나타났다. 또한 2) 시간해석관점에서 고객의 기능적 가치(사회 심리적 가치)는 호텔이용시점까지의 시간적 거리가 먼(가까운) 경우보다 가까운(먼) 예약의도에 더 큰 영향을 미치는 것으로 나타났다. 본 연구는 호텔서비스를 연구하는 학자들뿐만 아니라 마케팅실무담당자들에게 이론적 실무적 시사점을 제공한다.

• 한국임상수의학회지
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• 제39권3호
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• pp.114-120
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• 2022

The purpose of this study is to examine the status of quality control using multipurpose phantom of ultrasound equipment used in hospital of veterinary college in South Korea by using ATS-539 multipurpose phantom so as to examine quantitative and objective new image evaluation method. Specialists discussed and analyzed multipurpose phantom images acquired by using convex transducer of 10 ultrasound imaging devices, currently used in 9 veterinary colleges, at 4.0-6.0 MHz. Total 8 items that can be measured with ATS-539 multipurpose phantom including dead zone, vertical and horizontal measurement, axial/lateral resolution, sensitivity, focal zone, functional resolution and gray scale/dynamic range were evaluated. For qualitative evaluation, valid decisions were made based on dead zone, axial/lateral resolution, and gray scale/dynamic range which are resolution index, and coefficient of variation (COV) and blind referenceless image spatial quality evaluator (BRISQUE) were found to increase objectivity. As a result of experiment, all the targeted ultrasonic devices were found appropriate from qualitative evaluation items of dead zone, axial/lateral resolution, and gray scale/dynamic range. In other evaluation items, they were found to be appropriate from focal zone and vertical measurement of quantitative evaluation while inappropriate from horizontal measurement, sensitivity, and functional resolution. COV value was 0.12 ± 0.04, and BRISQUE value was 47.77 ± 2.77, both analysis results show that the noise level of all ultrasonic devices was located within tolerance range. Upon image examination using ATS-539 multipurpose phantom, they were 100% appropriate with inspection standards of dead zone, axial/lateral resolution, and gray scale/dynamic range, and besides, focal zone and functional resolution can be used as evaluation items. In the field of veterinary medicine, 8 standard items using ATS-539 multipurpose phantom and image evaluation items using COV and BRISQUE can be used as standards for quality control of ultrasonography machine.

• 유통과학연구
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• 제13권9호
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• pp.59-70
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• 2015

Purpose - This study aims to suggest strategies for Korean enterprises advancing into the Vietnam bakery market by analyzing the effects of perceived values on brand preference and purchase intention among Korean and Vietnamese consumers. Research design, data, and methodology - The perceived value model designed includes functional (price, quality), emotional, and social values. The survey collected data from 500 consumers in Seoul (Korea) and HoChiMinh (Vietnam). The SPSS 18.0 package was used for analysis. Results - First, among Vietnamese consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, social value, and the functional value of price. However, from an ethnocentric trend and brand image origin, emotional value had a negative effect on global brand preference. In contrast, among Korean consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, the functional value of price, and the social value. However, emotional value had no effect on global brand preference. Second, for both Korean and Vietnamese consumers, perceived value had a significant positive effect on purchase intention. Third, unlike the Korean consumer, for the Vietnamese consumer, global brand preference had a significant effect on purchase intention. Conclusions - The study implies the following. First, the Vietnamese bakery market has a high proportion of middle-aged customers in their 40s (64%). In terms of monthly income, there was a large proportion (40%) of high-income earners (over $325). Therefore, bakery consumption can be seen as concentrated among middle-aged and high-income consumers. Based on this, bakery strategies should include efforts to increase purchase prices as well as ways to attract local consumers (large cities). Second, unlike Korean consumers, among Vietnamese consumers, the resistance to a global brand based on emotional value (the ethnocentric tendency and brand image origin) can be seen as relatively low. Thus, in the case of the Vietnam bakery market, to increase a global brand's preference, the company should develop a differentiated strategy so that Vietnamese consumers can recognize it better, focusing on product quality, good service quality, and price in the local environment and on social value for social development. Third, in the case of the Vietnamese customer, we found that social value exerts the greatest influence on purchase intention. Therefore, a brand that engenders an image of building the local Vietnamese community can achieve a higher social value and influence purchase intention. In addition, although Vietnamese consumers have ethnocentric tendencies in terms of products, we found that if it is a preferred global brand then there are intentions to purchase. Fourth, in the case of Vietnam, if the preference for global brands is formed, consumer awareness may be connected to purchase intention. Therefore, global brands operating in Vietnam should pay attention to how to improve consumer preferences for global brands in order to increase purchase intention.

• 한국작물학회지
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• 제57권4호
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• pp.359-364
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• 2012

본 연구는 도정도 5.5%(현백율 94.5%, 7분도)~13.5%(현백율 86.5%, 17분도)별 식미 및 이화학특성 변화를 분석하여 식미 증진을 위한 최적 도정도를 구명하고자 하였다. 이화학특성은 도정을 많이 할수록 백도와 아밀로스함량, 강하점도, 밥의 부착성은 증가하였으나, 반면 단백질함량, Mg/K 당량비, 지방함량, 취반점도, 밥의 경도는 유의하게 감소하였다. 식미관능평가에 의한 식미총평은 도정도 9.5%와 11.5%에서 통계적으로 유의하게 높았다. 그러나 현미를 도정하여 남는 쌀의 수율을 고려 할 때 식미총평이 좋은 최적 도정도는 9.5% 수준인 것으로 판단된다. 이는 이론적인 도정도 8%나 시중에서 유통되고 있는 쌀의 도정도 9% 보다 더 많이 도정한 것이다. 식미와 이화학특성과의 관계는 단백질함량, 아밀로스함량, 취반점도 및 밥의 경도는 부의 상관이, Mg/K 당량비, 강하점도, 밥의 부착성은 정의 상관이 있는 것으로 알려져 있다. 도정을 많이 할수록 식미와 부의 상관이 있는 단백질 함량은 감소하는 반면, 아밀로스함량은 증가 하는 등 이화학특성들 간에 상호작용이 있는 것으로 나타났다. 따라서 도정도 9.5%~11.5%에서 식미총평이 가장 좋았던 것은 이들 이화학특성들 간에 적정수준의 균형을 이루었기 때문으로 고찰된다.

• 한국식품과학회지
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• 제40권1호
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• pp.31-35
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• 2008

토양의 특성이 마늘의 품질 특성에 미치는 영향을 조사하기 위하여 마늘 주산지 토양인 단양의 평안통, 안미통, 마지통과 의성의 유가통, 태안의 송정통 등 5가지 토양을 채취하여 동일 지역 에 재배 포장을 만들고 단양 재래종 마늘을 재배한 후 마늘의 품질 특성을 조사하였다. 토양 특성의 분석 결과 pH, 유기물, 유효인산 및 무기성분 등은 단양지역의 평안통 토양에서 높았다. Alliin과 total fructan 함량은 모두 평안통에서 재배된 마늘이 각각 9.2 및 193.3 mg/g으로 가장 높은 함량을 나타내었다. 총 폴리페놀과 총 플라보노이드 함량은 각각 106.3-146.5 및 49.5-123.5 mg/100g 범위였으며, 평안통에서 각각 146.5 및 123.5 mg/100 g으로 가장 높게 나타났다. 항산화활성(IC50)은 0.28-0.32 g/mL 범위이었으며, 평안통에서 0.28 g/mL로 가장 높은 활성을 나타내었다. 상관관계 분석 결과 마늘의 품질에 영향을 미치는 것은 토양의 pH와 유기물 함량(p < 0.01)이었으며, 단양지역 마늘이 단양지역 토양에서 재배될 때 품질 특성이 우수하게 나타난 것으로 보아 생태형이 맞는 지역에서의 생산이 유리할 것으로 판단된다.

• 벤처창업연구
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• 제9권4호
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• pp.155-161
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• 2014

본 연구에서는 신제품개발의 실시에 있어서 가장 중요한 기능분석의 단계를 제품의 설계 단계에서부터 소비자의 만족도를 조사하여 반영하였다. 품질기능전개를 이용하여 전개함으로서 원가절감과 품질개선의 합리적인 기능분석을 실시하고자 하는데 그 목적이 있다. 가치공학과 품질기능전개(QFD: Quality Function Deployment) 의 상호연계에 대한 필요성과 적합성을 분석하였다. 사례연구에서는 이러한 이론적인 배경 하에 품질기능전개를 이용하여 VE 기능 분석을 의료기기 제품에 적용하였다. 본 연구결과 소비자의 만족도와 품질기능전개를 이용하여 나타난 제품의 가치가 연구결과와 일치하고 있음을 파악하였다.

• 대한물리의학회지
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• 제15권1호
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• pp.25-32
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• 2020

PURPOSE: This study examined the efficacy of an interferential current (IFC) treatment on the improvement of pain, disability, and quality of life in stroke patients with lumbago. METHODS: A double-blind, randomized clinical trial was conducted on 40 stroke patients with lumbago. The patients were allocated randomly into two groups: the IFC treatment group (n= 20) and the placebo treatment group (n= 20). The IFC group received 30 minutes of IFC treatment on the lumbar region, while the placebo group received IFC treatment but without real electrical stimulation. The intervention was administered five days a week for four weeks. The primary outcomes of pain intensity were measured using a visual analogue scale. The secondary measurements included the Barthel Index, Oswestry Disability Index (ODI), and health-related quality of life (HRQoL). RESULTS: The measurements were conducted before and after the two-week intervention period. Compared to the placebo treatment group, the IFC treatment group showed significantly greater improvement in the pain intensity (p<.05), ODI (p<.05), and SF-36 (p<.05) at the end of the intervention. No significant differences in the Barthel Index were found between the two groups. CONCLUSION: These findings show that an IFC treatment can improve pain, functional ability, and quality of life, highlighting the benefits of somatosensory stimulation from IFC in stroke patients with lumbago.