• The Research Journal of the Costume Culture
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• v.21 no.4
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• pp.546-561
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• 2013

This study investigated how consumers perceive brand image, the consistency between the images of parent brands and extended brands, the consistency of their advertising images, the differences between brand image and advertising image, and how consumers' brand attitudes change based on those differences. An online survey was administered to women in their 20s and 30s who often use cosmetics and are interested in brands. The brands considered in this research were Chanel, Dior, Armani, and Anna Sui, which have extended brands in the clothing and cosmetics areas. In terms of consumers' perception of brand image, it was found that clothing and cosmetic brands were perceived similarly. In addition, significant differences were found in consumers' preferences and purchase intentions of clothing and cosmetic brands, and those whose perceptions of brand image did not change or increased after looking at advertising images had more positive brand attitudes than the group of people who had higher perception of brand image before looking at advertising images. Therefore, in terms of brand extension, it was revealed that the image of a parent brand affected an extended brand, and that the higher was consumers' recognition of brand image through advertising, the more positive was their attitude toward the brand.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.3
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• pp.459-471
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• 2010

This study examines the exposure effects of the brand of fashion manufacturers on the brand attitude of consumers towards the private brand of fashion retailers. In addition, it investigates the exposure effects of the brand of fashion manufacturers on the brand attitude of consumers towards the private brand of fashion retailers based on the sensitivity of consumers as related to the brand. Data are analyzed by a reliability analysis, a factor analysis, the correlation analysis, t-test, and one-way ANOVA. The main results are summarized as follows. First, when the private brand of fashion retailers (Perry Jensen) was shown to customers, three groups ('PB without exposing the brands of fashion manufactures', 'PB with exposing Galaxy', and 'PB with exposing Parkland') revealed statistically significant differences in consumer purchase intentions as well as brand preferences to the PB products of fashion retailers. The group of 'PB with exposing high-sensitive Galaxy group' showed an overall higher brand attitude than the other two groups-'PB without exposing the fashion manufactures' brands' and 'PB with exposing low-sensitive Parkland'. Second, in comparison with the effects of the brand sensitivity of each group, the group with the higher brand sensitivity showed statistically significant browsing intension as well as purchase intention on both brands of fashion manufactures (Galaxy and Parkland).

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.222-229
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• 2020

This study was conducted to develop a novel cheese tofu hybrid product by increasing the calcium content of cheese, an animal protein source, and tofu, a vegetable protein source. Both pH and moisture were lower in the cheese tofu hybrid than those values in the control group (6.03% and 72%, respectively). Protein and fat were slightly higher than in the control (15.43% and 9.91%, respectively). Total bacteria count increased at the end of the product's shelf life, but did not affect its texture. The cheese tofu hybrid displayed stronger a) red, and b) yellow coloration than the control, and its lightness (L) was lower than that of the control. The cheese tofu hybrid possessed high hardness, and displayed high values for gumminess and brittleness. Sensory evaluation by a specialized agency examined consumer preferences, purchase intentions, strengths, and weaknesses of the developed product line. A panel of 30 female volunteers in their 20s and 40s recorded an overall preference for cheese tofu of 5.40 points, fairly good. Cheese tofu was found to be better than the control tofu, with appealing differences in appearance, color, nutty aroma, chewiness, and cheese flavor.

• Journal of Distribution Science
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• v.10 no.2
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• pp.53-62
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• 2012

Well-being is a reflection of current sociocultural trends that focus on the quality of life based on economic growth. Furthermore, organic food is believed to help people maintain good health and therefore leads to increased consumption of organic foods. Therefore, consumer interest in organic food is increasing, causing its market to grow, and this trend will be maintained in the future. The abuse of agricultural pesticides, gene manipulation, and bovine spongiform encephalopathy has caused consumers to worry about food safety. The well-being trend has also contributed to consumers' growing interest inorganic food and organic agricultural products. A consumer's choice offood is a complex processes affected by various factors. In particular, organic food is considered an individualistic merit good, considering the consumers' preferences related to certification policies. Therefore, various factors such as personal characteristics and sense of value could affect consumers' decisions. This research focused on an analysis of the factors influencing consumers' purchasing intention for organic food on the basis of an increase in organic food consumption. The research method was based on the theory of planned behavior (TPB). Factors such as consumer characteristics regarding food consumption, purchasing frequency, and other factors affecting purchasing intention were presented. The hypothesis was set using advanced research and stated that it is easier to forecast purchasing intentions by combining the theory of planned behavior and personal characteristics of consumer. The results show that two dimensions, attitude and perceived behavioral control, have statistically significant influence on the purchasing intention. It can be said that a positive attitude toward organic foods in particular increases the possibility of purchasing intention. In addition, consumers who consume more organic food products are more likely to have positive attitudes, and, in the past, purchasing frequency has positively influenced purchasing intention of organic foods. Consumers' negative feelings about the non-purchase of organic foods also showed a negative influence on purchasing intentions. In other words, even though consumers feel uncomfortable when not consuming organic food products, they do not try to purchase such products because of this feeling of discomfort. Furthermore, the subjective norm and the behavioral control of food-related involvement do not have a statistically significant influence on the purchasing intention or attitudes. This research verified the influence of factors related to purchasing intention. This study has several limitations: (1) even though consumers' responses can change based on the type of food, the types of food were not classified in this study; (2) future studies are necessary to analyze the attitudes of consumers on the basis of their purchasing experiences with organic foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1375-1384
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• 2016

The purpose of this study was to examine the current state of consumption of medicinal food and the intent to participate in medicinal food education by food-related lifestyle. A total of 264 samples were conveniently selected from students enrolled in culinary education at the Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014. The results were as follows. Factor analysis showed five factors in food-related lifestyle named as adventure-seeking factor, taste-seeking factor, health-seeking factor, convenience-seeking factor, and safety seeking factor. There were three factors in awareness of medicinal food named as health characteristic, negative perception, and intent to purchase. The cluster analysis showed five dimensions for food-related lifestyle named as convenience-seeking group, safety-seeking group, health & safety-seeking group, health-seeking group, and taste-seeking group. Among the demographic characteristics, there was a significant difference in age, cooking career, and households by food-related lifestyle group. Among intent to participate in education regarding medicinal food, there was a significant difference in medicinal food educational institution preferences by food-related lifestyle group. Among medicinal food awareness, there was a significant difference in negative perception by food-related lifestyle group.