• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.549-558
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• 2016

Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at $90^{\circ}C$ for 5 min, with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. Methods: The color values, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were evaluated for quality parameters of concentrated blueberry puree. Results: The highest values of color value, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were 1% CA+0.5% ASM followed by 1% CA and control. The quality parameters of concentrated blueberry puree were significantly different between control and 1% CA+0.5% ASM treatment (p<0.05). Conclusion: During thermal treatment, quality degradation of concentrated blueberry puree was reduced by 1% CA+0.5% ASM treatment, which is expected for new acidulants.

• International Journal of Contents
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• v.6 no.4
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• pp.62-68
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• 2010

More and more researchers and practitioners in the field of e-commerce are paying attentions to the retention of online customers. However, only a few researches can be addressed in the context of internet shopping mall repurchase intention. This study aims at investigating and delineating the important characteristic factors which affect consumers' repurchase intentions by conducting an empirical analysis. In order to fulfill this purpose effectively, a comprehensive review of previous studies regarding information system success model was performed in order to render a stronger theoretical foundation for our study. Finally, based on the DeLone and McLean (2003) IS success model, information quality, system quality, service quality, customer satisfaction and repurchase intention were employed as five constructs in the research model and hypotheses on mutual relationships between these constructs were established accordingly. Structural equation modeling was employed to analyze the data collected from 204 internet shopping mall consumers in China. Our theoretical model exhibited a good fit with the observed data. The empirical results showed particularly strong support for the effects of information quality, service quality and user satisfaction. The findings of this research contributed to the extension of repurchase intention study in the context of Internet shopping malls. Our research also offered implications for practitioners in regards to devising internet shopping malls so as to increase consumers' repurchase intention to use these services.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.143-158
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• 2009

This experiment was carried out to examine ecological response and soybean quality as affected by environmental cultivation for producing high seed quality in domestic soybean variety. The results are as follows: Under equal cumulative temperature condition, soybean plants grown in Muju showed longer days to flowering, which was an effect of the long day-length on high latitudes, and longer duration of reproductive stage as a result of low temperature within that period. Considering apparent seed quality, 100 seed weight of soybeans grown in Muju was heavier than Miryang. Ratio of seed crack and disease-damaged seeds was lower in Muju, and these parameters decreases as planting was delayed. The protein contents did not show significant difference in terms of altitude and planting date, however, crude oil contents were higher in Miryang. An opposite trend was observed in C18:1 and C18:3. In the fatty acid composition, the proportion of C18:1 decreased as seeding date was delayed, and was higher in Miryang. Opposite observations were obtained from C18:3. The anthocyanin contents were highest on June 10 planting and higher in Muju than in Miryang. Isoflavone content was higher as seeding date was delayed and is similar accross seeding dates in Muju. As a summary, for high seed quality production the optimum planting date was June 10, and Muju was more suitable region than Miryang.

• The Journal of the Korea Contents Association
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• v.6 no.1
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• pp.102-113
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• 2006

This article presents the results of empirical studies on the Quality of F&B parts in Hotel services. The main aim is to describe and analyze service breakdown from the customer's point of view and thus create a basis for quality management. The aim is also to find out maximizing factors of sales volume with profit in hotel F&B parts based on the serving systems of F&B items, quality control, change and innovation. The results of the study show statistically significant differences between the each F&B parts in term of quality of foods, location of restaurant, service inconvenience condition, variety of menu, teamwork of empolyees, educational programme, hotel internal culture, etc. Marketing and management implications for effective targeting the market segments are discussed.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.167-175
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• 1999

This study examines the effects of the Korean horticultural foods which are, by traditional wisdom, supposed to contain anti-aging substance. All twenty three kinds of plants are chosen as a sample for the experiment in which the content of three main anti-aging nutrients, -carotene, Vitamin C, and Vitamin E are respectively measured by Nilis, Colorimetric, and AOAC method. The result shows: among the samples, top six plants that contain the most -carotene content are high quality tea(Camellia sinensis), thistle(Cirsium japonicum Var.), Angelica keiskei, mulberry leaves(Morus alba l.), field horsetail(Equisetum arvensa), and carrot(Daucus carota), in order; top four for a Vitamin C contents are low quality tea, mulberry leaves, pine leaves(Pinus densiflora), and high quality tea, in order; top four for a Vitamin E contents are persimmon leaves(Diospyros mongolicum) tea, high quality tea, low quality tea, and pine leaves, in order. Drying or boiling process increases the content of -carotene and Vitamin E in high quality tea, dropwort(Oenanthe javanica), field horsetail, and wild aster(Ligularia stenocephala Marsumum et Koldzumi), while, in case of mulberry leaves, drying process lowers them. Vitamin C content strikingly decreases in heating and drying process.

• International Journal of Contents
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• v.16 no.4
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• pp.1-15
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• 2020

This study examined the impact of chatbot service quality (process quality, outcome quality, and servicescape quality) on user satisfaction and reliability by identifying the relationships between user satisfaction, reliability, immersion, and the paths of three variables influencing reuse intention. The survey was conducted of Korean users in their teens and 70s who had experience using chatbot services. A total of 218 convenience samples were extracted and the data analyzed. By the IS success and SERVQUAL model, the results of structural equation modeling revealed that the chatbot service quality did not affect user satisfaction and reliability. However, user satisfaction and reliability of the chatbot services were shown to lead to reuse intention, and user satisfaction was shown to affect immersion and immersion in reliability. The results showed that satisfaction, reliability, and immersion in the chatbot services were important factors in the chatbot reuse intention. Through the satisfaction and reliability gained through the service, the users wanted to reuse the chatbot services, especially the chatbot services that gained reliability, which will have a greater impact on reuse intention. We can use these results as marketing information to attract loyal customers by identifying the reuse intention of the chatbot service users.

• International Journal of Contents
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• v.18 no.2
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• pp.32-46
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• 2022

In recent years, large-scale and high-density use of LED on facades has exposed some disadvantages, such as light pollution, high energy consumption, unsustainability, and poor interactivity. Because of the development of smartphones and augmented reality (AR), AR has emerged as a new technology available to users to interact with the media façade. As an augmented reality app for public space, the AR map app can superimpose virtual images on the surface of a building to form an AR media façade, which can be applied in the fields of navigation, advertising, interactive public art, smart retail, etc. This study establishes the variables influencing usage intention and the consequent outcomes of Huawei AR map app and uses the technology acceptance model (TAM) to discuss their relationship. Results show that consumer innovativeness, information quality, and design quality have a strong influence on perceived ease of use. Information quality has a positive impact on perceived usefulness, but design quality has a weak influence. Also, the design quality of Huawei AR map app and consumer innovativeness have a higher effect on perceived enjoyment than information quality. Users' usage attitude and perceived usefulness when using Huawei AR map app are key factors determining their usage intention. This study inspires city planners, architects, developers, and designers of AR apps that augmented reality can partly replace media façade, and that investment in augmented reality will achieve significant sustainable economic and social benefits.

• Food Science and Preservation
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• v.30 no.2
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• pp.224-234
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• 2023

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. R_c² values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (R_p²=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.