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푸드 네오포비아 수준에 따른 부각 기호도의교차문화적 연구
류보경,정라나 한국외식경영학회 2019 외식경영연구 Vol.22 No.4
For the globalization about Korean traditional food, it was very important to understand not only foreigners’ consumer acceptance, but also the fear of new or unfamiliar food. The sample used in this study was seven samples, Laver, Chili, Potato, Pumpkin, Burdock, Lotus root, and Kelp. 135 Korean consumers, 115 Chinese consumers, 83 American consumers were recruited and evaluated the Bugak acceptance. The results showed that Korean, Chinese, American consumers preferred Bugak which had good appearance and texture. Only Chinese and American consumers’ acceptance was influenced by food neophobia tendency. As a result of dividing food neophobia into high and low groups according to the average value of each country, there was no significant difference in the high group, but low group had significant difference(p<0.001). These findings provide basic data to assist in the purchasing intentions of consumers and for the development advanced products and marketing strategies of Bugak. 한국 전통 음식에 대한 글로벌화로 인해, 외국인들의 소비자 기호도 및 새로운 음식에 대한 두려움 정도를 이해하는 것이 매우 중요하다. 이 연구에서는 7가지 샘플인 김, 고추, 감자, 호박, 우엉, 연근, 다시마를 사용하였다. 소비자 관능평가는 135명의 한국인, 115명의 중국인, 83명의 미국인을 대상으로 부각 기호도 조사를 하였다. 그 결과, 한국, 중국, 미국 소비자들은 부각의 외관과 식감을 중요하게 생각하는 것을 알 수 있었다. 이 연구는 푸드 네오포비아 정도가 부각에 대한 소비자의 선호도에 어떠한 영향을 미치는지 조사하였다. 중국, 미국 소비자들의 경우에만 푸드 네오포비아 정도가 부각의 기호도에 영향을 주는 것으로 나타났다. 푸드 네오포비아의 각 나라별 평균값을 기준으로 높고 낮은 그룹으로 나눈 결과, 높은 그룹은 한국, 중국, 미국 소비자 간의 유의한 차이가 나타나지 않았지만, 낮은 그룹은 소비자 간의 유의한 차이가 나타났다 (p<0.001). 본 연구의 결과를 바탕으로 한국, 중국, 미국 소비자의 부각 기호도에 영향을 주는 푸드 네오포비아 정도를 통해 향후 소비자의 구매의도 및 해외 진출에 관한 기초 자료로서 의미가 있을 것으로 사료된다.
학동기 아동용 닭찜의 관능적 기호도에 영향을 주는 요인 분석
이솔지,류보경,이지선,이민아,홍상필,정라나 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.5
The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year schoolaged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children
결혼이민여성의 한국음식 문화변용 현상과 자녀 식생활에 미치는 영향
이지선,이솔지,류보경,정라나 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.5
This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children’s eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children’s eating habits, etc. The results reveal that depending on the married immigrant women’s country of birth, which plays an important role in a family’s dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children’s display of acceptance of both their homeland’s and Korea’s food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers’ countries.
박유경,류보경,김주혁,여소령,오창석,조상완,이현복,Ogasawara Hirohito 한국물리학회 2021 Current Applied Physics Vol.30 No.-
The electronic structure of aluminum tris-8-hydroxyquinoline (Alq3) and 8-hydroquinolatolithium (Liq) was investigated using a combination of X-ray emission spectroscopy (XES), X-ray absorption spectroscopy (XAS), Xray photoelectron spectroscopy (XPS), and spectral simulation with density functional theory. The chemical bonding states of Alq3 and Liq were analyzed using XPS core-level spectra. The band gaps of Alq3 and Liq were measured by combining the XAS and XES results. Additionally, resonant and non-resonant XES were used to measure the density of states for O sites in the molecules.