• The Korean Journal of Health Service Management
• /
• v.7 no.3
• /
• pp.57-69
• /
• 2013

In these days, the interest on health industry is increasing around the world. This paper attempts to estimate the economic effects of the Cosmetic Industrydusing the Input-Output Analysis. Especially, 78*78 Sector Tables were used as the first analysis tool. So then, 79*79 Sector Tables adjusted were used for that industry. The main analysis tools of this study are comparing and analyzing backward and forward linkage effects, the induced effects of the self industry and other industries and the induced coefficients such as product, value-added, job and employment. According to the result of analysis, the cosmetic industry has great economic impacts which affects the major macroeconomic factors such as product, value added and backward linkage effect. And the induced effects of the self cosmetic industry are significant compared to other industries in aspects of product, value-added, and employment.

• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.543-547
• /
• 2002

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory dualities of cooked rice added with WEGJ had no significant difference in color, taste and torture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.6
• /
• pp.701-710
• /
• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Journal of the Korean Applied Science and Technology
• /
• v.9 no.1
• /
• pp.47-54
• /
• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
• /
• v.40
• /
• pp.33-63
• /
• 2008

This study introduces the adoption of the logistics industry by the Korean government as a threshold of overcoming economic difficulties. The core contents of the National Logistics Plans (2001-2020) which contain the basic principles of the logistics policies of the Korean government and its aim to be an 'Excellent Nation of Logistics' is introduced. The economic effect of the logistics policies implemented between 2001 and 2005, (the period of the first Medium-term Logistics Plan according to the National Logistics Plans (2001-2020) set up by the Korean government at the end of 2000) is estimated through input-output analysis. The input-output analysis result is as follows: the total output effect is 8,856 billion won of which indirect output effect is 3,982.9 billion won; indirect output effect comes mainly from real estate and business services, non-metal products, metal products, electrical and electronics products, finance and insurance, wholesale and retail, petroleum and coal; the total amount of value-added effect is 3,376 billion won and total import effect is 726 billion won. Employment effect including self-employed and unpaid family supporters with paid laborers is 79,203.7 people of which paid laborers comprise 67,547.7 people.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.3
• /
• pp.552-556
• /
• 2001

The purpose of this study was to investigate the antioxidant effect of aqueous green tea(AGT) on soybean oil. AGT was freeze-dried and 20% of the freeze-dried aqueous green tea powder (AGTP) was added to soybean oil in the quantities of 0.5%, 1% and 5%. Soybean oil without the addition of AGTP was used as a control. Soybean oil with 0.02% butylated hydroxytoluen(BHT) was used as another experimental sample. Each sample was stored at 6$0^{\circ}C$ for 15 days. The oxidation of these samples was determined by measuring the acid value (AV), peroxide value (POV), and thiobarbituric acid (TBA) value. The result showed that the acid values were lowest in 0.02% BHT, followed by the 0.5% AGTP, 1% AGTP, 5% AGTP and finally the control. When AGTP was added, the peroxide value was lower than both the control and 0.02% BHT. The lowest TBA values were in the 0.5% AGTP followed by 0.02% BHT, 1% AGTP, 5% AGTP and the control, respectively. The 5% AGTP (285 min), 1% AGTP (249 min) and 0.5% AGTP (238) demonstrated longer induction periods, compared to the control (204 min) and the BHT (229 min) by Rancimat method.

• Journal of Distribution Science
• /
• v.15 no.7
• /
• pp.5-17
• /
• 2017

Purpose - This study analyzes an economic effect on the project that Korean government supported for the vitalization of traditional markets using an input-output model. From 2002 to 2013, the government provided 180.8 billion won for a Management Modernization Project and 2.851 trillion won for a Facility Modernization Project for vitalization of traditional markets. Research design, data, and methodology - The present study conducted inter-industry analysis by matching industries related to the Traditional Market Project for the measurement, and calculated the ripple effect of each project. Result - The results from the study showed that from 2002 to 2012, the Management Modernization Project and Facility Modernization Project showed a 296.1 billion won effect on production inducement, a 158.7 billion won value-added inducement effect, and a 3,135-person effect on employment inducement in total. From 2002 to 2013, the Facility Modernization Project showed a 6.948 trillion won effect on production inducement, a 2.1109 trillion won effect on value-added inducement, and 40,209-person of effect on employment inducement in total. Conclusions - This study provided an empirical demonstration of a clear effect of the governmental support to traditional markets on developing regional economies. In particular, this study empirically analyzed and presented that there were a considerable amount of an economic effect by region due to governmental policy support to traditional markets.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.373-378
• /
• 2003

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

• The Journal of the Korea Contents Association
• /
• v.18 no.2
• /
• pp.216-230
• /
• 2018

In this paper, we analyze the economic ripple effects of technology related to the unmanned aerial vehicle industry by applying industry association analysis. Specifically, the effects of employment creation, value added inducement, sensitivity coefficient, and influence coefficient can be calculated, and implications for the analysis result are presented. As a result, the employment inducement effect was confirmed to be 10.017 persons per 1 billion won of investment. The value added inducement effect was much higher than the other manufacturing industry average (employment inducement coefficient: 2.285, value added inducement coefficient: 0.581) when the 1 won budget was added, resulting in 0.9771 won added value. In the unmanned aerial vehicle industry, the coefficient of sensitivity, which means the front chain effect, is 0.7870, which is lower than the manufacturing average (sensitivity coefficient 1.125), and the coefficient of influence, which means the backward chain effect, is 1.161, which is higher than the manufacturing average (influence coefficient: 1.116). Therefore, it is classified as the final demand manufacturing industry. This means that the unmanned aerial vehicle industry is an industry that is less affected by economic fluctuations and can be interpreted as an industry with a greater economic impact than other sectors. Based on these data, it can be used to establish the R&D investment direction policy of the unmanned aerospace industry.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.3
• /
• pp.450-458
• /
• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.