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강남이 ( Nam E Kang ),조미숙 ( Mi Sook Cho ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).
연구논문 : Check-all-that-apply를 이용한 한국 및 중국인의 불고기에 대한 선호 및 비선호 요인에 대한 교차문화 연구
강남이 ( Nam E Kang ),조수경 ( Su Kyung Jo ),이소민 ( Soh Min Lee ),김광옥 ( Kwang Ok Kim ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.6
Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world’s most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.
Kang Nam-Kil(강남길) 새한영어영문학회 2006 새한영어영문학 Vol.48 No.3
This paper is devoted to characterizing the so-called Korean SELF anaphor. For this, I have delved into semantic differences between caki and coki-casin, using the notions of a reflexivizer and the domain of reflexivity. More simply put, I have argued that caki-casin is interpreted as anaphoric reference. In contrast, when local caki occurs in the domain of reflexivity for a predicate, it induces coreference. On the other hand, when caki occurs outside the domain of reflexivity of a predicate, however, it is interpreted as anaphoric reference. Consequently, caki-casin is a true SELF anaphor and it bears the ability to reflexivize a predicate. When an NP occurs as the antecedent of local caki, the linguistic antecedent is presumably favored over the hearer as the referent of caki. Nonetheless, a replacement of antecedents by a QP or a conjunct NP produces a reversed result. On the other hand, the hearer cannot be the referent of caki-casin: This is predicted, given the hypothesis that caki-casin is a SELF anaphor. Korean caki reveals a preference interpretation when there is more than one potential binder. I have accounted for such a fact by assuming a distinction between anaphoric reference and coreference. Finally, SELF anaphors, besides being used as a reflexivizer, can also be used as a logophor. More specifically, argument SELFs function as a reflexivizer, whereas non-argument SELFs function as logophor. Korean caki-casin and caki like English SELF anaphor himself can be used as a logophor. Yet, caki-casin cannot take a discourse participant as its referent. I have attributed this phenomenon to the lack of phi-features and U-features in caki-casin. To simply put it, it is likely that the lack of phi-features and U-features in caki-casin doesn't make the hearer accessible to it.