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Exploring the Information-Sharing Intention on Social Networking Sites
Shu-Mei Tseng 한국경영정보학회 2023 Asia Pacific Journal of Information Systems Vol.33 No.2
This study aimed to examine the factors of information-sharing intention on social networking sites (SNSs) by integrating the perspectives of the institution-based trust, social presence, and theory of reasoned action (TRA). An empirical survey was conducted and 364 valid respondents were collected from Facebook (FB) users in Taiwan. These data were analyzed against the research model using the partial least squares (PLS) structural equation modeling. The findings revealed that situational normality and structural assurance have a positive influenced user trust in SNSs which in turn increased their information-sharing attitudes. Furthermore, the subjective norms, user information-sharing attitudes and social presence of the SNSs were shown to have a positive influenced on user information sharing intention. Finally, this study provided several important theoretical and practical implications to understand factors affecting information-sharing intention on SNSs.
Shu-Mei Wang,유동진,송경빈 한국원예학회 2011 Horticulture, Environment, and Biotechnology Vol.52 No.4
As a new dehydration method, purple sweet potato (Ipomoea batatas) slices were dehydrated with maltodextrin (MD) with concentrations of 20, 40, 60, and 80% (w/w). The moisture content of the purple sweet potatoes decreased with an increasing MD concentration. The rehydration ratio of the MD-treated samples was better than those of freeze dried or hot-air dried samples, and the color and total phenolic content of the dehydrated samples were well maintained for the MD-treated one. The anthocyanins in the exudates were obtained after the MD treatment of purple sweet potatoes, and the stability was examined for use as a food colorant. These results suggest that purple sweet potatoes can be dehydrated effectively with MD,and that anthocyanins in the exudates are applicable as a natural food colorant.
Physicochemical Characteristics of Kohlrabi Slices Dehydrated by the Addition of Maltodextrin
Shu-Mei Wang,Dong-Jin Yu,Kyung Bin Song 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.2
Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.
Shu-Mei Wang,유동진,송경빈 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5
Lotus root slices were dehydrated with polyethylene glycol (PEG) 4000. The PEG-treated samples had better results than those of freeze dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the PEG-treated samples was higher than that of the freeze dried or hot-air dried sample. The microstructure of the PEG-treated samples was better than that of the freeze dried or hot-air dried one. These results suggest that lotus root slices can be dehydrated with PEG 4000 without loss of functional components and dehydrated lotus root be applicable as functional cosmetic ingredient.