• The Journal of the Korea Contents Association
• /
• v.10 no.3
• /
• pp.413-422
• /
• 2010

With the beginning of foreign workers' immigration since 1990, Korea has faced multi-cultural society. At the same time, the number of female marriage immigrants have constantly increased. But the social services for immigrants are not yet prepared. According to the research on the actual condition of immigrants' culture enjoyment, which was done by Ministry of Culture, Sports and Tourism of Korea, the most preferable leisure activity of immigrants is 'sightseeing'. So this study focused on improvement of web contents of tourism information to satisfy the information needs of immigrants. Concretely, this study analysed the present condition of the existing tourism web contents, and analysed deeply the web site 'Tourism Busan' for special reference. Especially this study tried to analyse VOD images among web contents of 'Tourism Busan', and provided concrete improvement plan for that. And also this study processed interview with marriage immigrants to provide web site evaluation at the level of immigrants' eyes. As a result of evaluation, immigrants was the most dissatisfied with 'contents quality', and showed lower dissatisfaction at 'service quality', 'interface quality' factors.

• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.37-42
• /
• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.427-432
• /
• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• Journal of Marine Bioscience and Biotechnology
• /
• v.6 no.2
• /
• pp.47-52
• /
• 2014

Oxidation stability and cold fuid property are considered as the most important factors for determining biodiesel quality. Among the fatty acids, monounsaturated fatty acid satisfy both oxidation stability and cold flow property of biodiesel quality standards. Microalgae with high monounsaturated fatty acid contents is have some benefit for producing to produce biodiesels with satisfying quality standards. In this study, monounsaturated fatty acid contents of a isolated microalga from Youngheung island was analyzed. Phaeodactylum tricornutum was isolated by streaking, and growth rate and fatty acid composition of the algae were investigated. Total FAME contents were consisted of 26% of saturated fatty acids, 43% of monounsaturated fatty acids, and 18% of polyunsaturated fatty acids. The contents of monounsaturated fatty acid were especially high in the Phaeodactylum species. This result implies that the FAMEs from P. tricornutum may contribute to improve the oxidation stability and cold flow property of biodiesel.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.791-797
• /
• 2009

We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.

• Journal of the Korean Professional Engineers Association
• /
• v.18 no.2
• /
• pp.16-22
• /
• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.4
• /
• pp.463-467
• /
• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.4
• /
• pp.1957-1968
• /
• 2013

This study figured out how could mobile contents quality factors, such as usefulness, accuracy, timeliness, entertaining, economic, security etc., affect satisfaction by user individuality using empirical analysis with an aim of finding difference in content quality factors which have an influence on mobile contents satisfaction by user characteristics in integrated view systemically. The result of analysis shows that usefulness has an influence on satisfaction in principle regardless of user characteristics. This study discovered that both of usefulness and entertaining are significant to satisfaction in the groups with high-user individuality. On the other hand, in the groups with low-user individuality both of usefulness and accuracy affect satisfaction. Findings show that contents preference can be different based on user characteristics. Implications are discussed and limitations are proposed based on empirical analysis.

• Korean Parent-Child Health Journal
• /
• v.5 no.1
• /
• pp.90-100
• /
• 2002

Web sites on the internet are excellent information resources for the consumers to gain health care knowledge. Especially web sites related to child-care more increase recently. But a concern has emerged for the quality of contents contained on the child-care web sites. Lack of evaluation criteria have led to inaccurate and misleading child-care related publications on the Internet. For evaluating the quality and reliability of child-care related information on the Web, rating tool should be provided and developed. So, this article reviewed and investigated the elements to evaluate child-care sites on the internet. On the basis of the review of articles and the validity test about the contents, 16 preliminary items including purpose, contents, authority, feedback, design developed. Through the pilot study that apply the preliminary evaluating criteria to 20 evaluating criteria for child-care web sites developed. This evaluating criteria have 24 items and that were categorized to purpose(2 items), detail of contents(16 items), authority(2 items), feedback(2 items), design(4 items). The result of this study suggest that the evaluation criteria for child-care web sites may be useful for evaluating the quality of child-care web sites.

• The Journal of the Korea Contents Association
• /
• v.16 no.2
• /
• pp.600-608
• /
• 2016

This research has analyzed the influence of Goyang Flower Exhibition Festival's service quality on emotion, perceived value, satisfaction, and re-visit intention. First of all, the service quality scale was composed with four factors : subsidiary service, exhibition contents, guidance service, space convenience. As the results of influence analysis, four factors had significant influence on attendee's perceived value and positive emotion respectively. Among those four factors, space convenience and guidance service showed high impact. Toward positive emotion. exhibition contents showed most influence while four factors are significantly related. Three factors of exhibition contents, guidance service, space convenience had significant effect on negative emotion. Also, positive emotion and perceived value was analyzed to have significant influence on re-visit intention.