http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
황영정(Young Jeong Hwang),김경모(Kyoung Myo Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
The purpose of this study is to examine medicinal food consumption patterns focusing on the consumers living in Gyeongju area, and it attempts to provide database about developing medicinal food products as tourist attractions grounded on the results. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people, and total 256 copies of questionnaire were returned for the sample data. For the result that It will have a significant impact on the selecting attributes of medicinal food according to gender, there was a meaningful difference between gender on the average cost. For the result that It will have a significant impact on the selecting attributes of medicinal food according to marital status, there was a significant difference between married and single for comparing tastes. For the result that It will have a significant impact on the selecting attributes of medicinal food according to age, there was a meaningful difference on the degree of awareness, comparing tastes, and comparing health. For the result that It will have a significant impact on the selecting attributes of medicinal food according to occupation and education, there was a meaningful difference on the degree of awareness. Based on the results of this study, medicinal restaurants should offer various menu items and services to prepare methods to remind consumers of their professionalism in order to enhance competitive power of medicinal food.
노년소비자의 가치와 라이프스타일이 외식업체 선택속성에 미치는 영향
이영주(Young Joo Lee),황영정(Young Jeong Hwang) 한국조리학회 2014 한국조리학회지 Vol.20 No.1
This study was intended to survey on the restaurant selection preferences by elderly consumers` values and lifestyle. The survey was residing in Seoul and men and women who were 55 years of age or older to achieve the purpose of this study, the theoretical and empirical research methods research methods were combined. The results of the study are summarized as follows. First, Action oriented intrinsic value of elderly consumers highest lifestyle influence. This is an internal value-oriented elderly consumers to follow the latest fashion trends and challenges in the new one, we enjoyed the service and sometimes want to experience the frenetic fun means. Second, Realization oriented lifestyle on the Brand standards, food quality standards, environmental standards positive effect was found to be Principle oriented life style based on the environment positively influence. This trend Principle oriented lifestyle can talk comfortably while you can relax and quiet around people, mainly from a reputable place, and action-oriented selection of the hotels facilities and senior discount price menu and the service is friendly and Notice that if you use a little less meoleodo, and these results are only for the elderly consumers with access privileges and services using the factors of elderly consumers loyalty and Catering Food service satisfaction should be efforts to raise. Third, elderly consumers select attribute value and proven results Food service elderly consumers based on personal values and lifestyle are different catering companies can select the properties that standard means, elderly consumers are value-oriented properties and select the Food Service Industry catering companies by identifying the active elderly consumers in future marketing strategies to be able to bring a positive impact considered.
진주지역 약선요리 선택속성이 고객만족과 구매태도에 미치는 영향에 관한 연구
이지용(Ji Yong Lee),김경묘(Kyoung Myo Kim),황영정(Young Jeong Hwang) 한국조리학회 2013 한국조리학회지 Vol.19 No.4
The purpose of this research is to examine the effects of selection attributes of medicinal food on customer satisfaction and purchase attitude in Jinju area. A survey was conducted to 300 people who live in Jinju area, and 252 completed copies of questionnaire was returned. Statistical package ``SPSS WIN 20.0`` was used to analyze the sample data, and the result of the analysis is as follows. First, for the hypothesis, ``selection attributes of medicinal food have a significant effect on satisfaction,`` food quality, health food and services have a significant effect on customer satisfaction. Second, customer satisfaction with medicinal food has a significant effect on revisit. Third, customer satisfaction leads to recommendation to others. In conclusion, this research shows that medicinal food restaurants in Jinju area should provide healthy food menu, high-quality food and high-class services, which could be effective to promote the specialty of medicinal food restaurants for costumers.
자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화
김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho),황영정(Young Jeong Hwang),이다선(Da Sun Lee),이양봉(Yang Bong Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.1
The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated. Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid (16:0) and the following order was oleic acid (18:1), eicosapentaenoic acid (20:5), palmitoleic acid (16:1), and docosahexaenoic acid (22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and 66.6℃ hydrolysis temperature for the maximum DH of 29.4%. For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and 67.5℃. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and 65.5℃. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.