• Food Science and Preservation
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• v.31 no.2
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• pp.245-255
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• 2024

The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS^•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 1999.10c
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• pp.651-656
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• 1999

This study was carried out to investigate the paddy soil and water quality in Boryung freshwater reservoir watershed during the non-cropping season. Soil pH of the Boryung freshwater reservoir watershed were 5.39∼5.78. Total-N and P contents were high by the accumulation of chemical fertilizer partly. Heavy metal content of paddy soils were natural background level. Water pH of the Boryung freshwater reservoir watershed ranged from 6.82 to 8.64. Total-N content affected by a livestock wastes and sewage water were the higher than that of others and total-P content showed below 0.1mg/L. Nitrate nitrogen contents was very high according to the influence a livestock waste and sewage water partly. Heavy metal contents of wateers were natural background level.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.110-120
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• 2009

Recently raising the recognition and it joins in about software quality evaluation and authentication and the recognition is augmented in about importance of the high quality security which leads a quality investment from the software development enterprise. The quality investor do to become accomplished but substantially from which degree level, quality investment it leads and the verification of software quality improvement does not become accomplished substantially and with without being it does and wants the enterprises where are clear the quality improvement which leads a quality investment does not set the direction where the problem occurs. From the research which it sees international ISO/IEC 9126 where it is standard and in about software test ISO/IEC 12119 where it is a guide it constructed the metric in base and software tentative instance it led and is accumulated and the defect data which it analyzed. result escape it investigated/to analyze quality level and it analyzed is weak from development process part and a defect level and the quality rating instance of Middleware] software and escape a disposal plan it investigated. The research which it sees it leads and it induces it is quantitative/that there is a possibility of being sufficient it sees the quality increase of Middleware software and the demand which is qualitative.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.346-357
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• 2012

This study classified the various quality features of coffee shop by Kano model with customers' perspective. Also both satisfaction coefficient and dissatisfaction coefficient are calculated to analyse the relative influence of quality features on customer satisfaction. This study also dragged the potential customer satisfaction improvement index to scrutinize the quality improvement possibility for coffee shops. The analysis results showed that low price, luxurious interior, restfulness of table and chair, usability of wireless internet are belonged to the Attractive quality. On the other hand, cleanliness and hygiene, quality to price are identified as the One-dimensional quality. The current satisfaction level for both 'Caffe Bene' and 'Starbucks' are measured to draw the potential customer satisfaction improvement index. The result showed that low price and quality to price appeared to be the highest in its quality improvement possibility. The findings of this study help understanding the quality features to focus on and strengthening the competitiveness for coffee shops.

• Journal of Korean Society for Quality Management
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• v.44 no.1
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• pp.17-28
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• 2016

Purpose: This paper reviews the papers on quality innovation issues which are published in the Journal of the Korean Society for Quality Management (KSQM) since 1965. The literature review is purposed to survey a variety of quality innovation issues Methods: We divide all of quality innovation issues into 2 categories: quality control circle, quality innovation and improvement Results: Dividing all of papers on quality innovation published in KSQM for 50 years into 2 categories, we provide a chronological roadmap for individual categories, and summarize the contents and contributions of surveyed papers Conclusion: The review paper is expected to provide future direction to improve quality innovation theory and practices in manufacturing and service industries

• Journal of Engineering Education Research
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• v.16 no.1
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• pp.35-44
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• 2013

The purpose of this study is to develop an examination system for an e-learning quality manager's certificate which is composed of subjects, criteria, method of examination. The task model of e-learning quality manager was modify and task/knowledge/skill matrix was developed to design the examination system through conferences of DACUM committee and an advisory committee. And a survey was carry out to analyze validity of contents of the examination system. The major findings were as the follow: First, occupational specification, job specification, task specification and task/knowledge/skill matrix were developed. Second, examination subjects were developed based on task/knowledge/skill matrix, which were "Basis of e-Learning and plan of service", "Expulsion and management of e-learning infrastructure", "Development of e-learning contents", "Operation and evaluation of e-learning service". Third, the criteria and methods of examination for an e-learning quality manager's certificate were developed, which is composed of test type, the sum of test items, test time and acceptable standards.

• International Journal of Contents
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• v.16 no.3
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• pp.45-50
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• 2020

Occupational therapists (OTs) interface patients much longer than other healthcare workers and, thus, are likely to experience a high level of stress because of work, physical fatigue, lack of professional knowledge and skills, and problematic relationships with patients, etc. This study examined the quality of the lives of OTs and the workplace which is an influential factor. This study recruited 200 OTs and used a professional quality of life scale. We found that, only 27.0% experience high levels of compassion satisfaction (CS) and 80.5% and 74.5% experience high or average levels of burnout (BO) and secondary traumatic stress (STS) of compassion fatigue (CF), respectively. We discovered that CS was higher in temporary employees; and CF was higher in females, subjects in their 30s; and those working at general hospitals. Also, BO was higher in those with one to five years of clinical experience and regular employees. Last, STS was higher in the group without stable income. This study verified that clinical experience is a critical factor that reduces BO, and excessive workload outside of treatment lowers the professional quality of life. This suggests that work environment and regulations related to OTs must be improved to increase CS and reduce CF.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.4
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• pp.639-656
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• 2020

Consumers' shopping experience has recently expanded to mobile and social networks; in addition, online fashion retailers started to focus on real-time interaction services as an emerging marketing tool. This study explores the consumer' shopping experience based on social live streaming services (SLSS) to investigate consumer's response behavior and effects through perceived service quality. An online survey method was conducted and a total of 186 female consumer panels were collected. The results indicate that cognitive communion of co-experience had a significant effect on perceived SLSS service quality (responsiveness, contents informativeness, playfulness, system availability). Service quality of SLSS (responsiveness, contents informativeness, and playfulness) had significant effect on trust in SLSS seller while system availability had no significant effect. Also, trust in seller showed significant effect on purchase intention. Last, it was confirmed that the moderating effect of purchasing experience of SLSS was significant in the relationship between cognitive communion and responsiveness/playfulness. There was also an additional significant moderating effect of purchasing experience between system availability and trust in seller.