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The purpose of this study was to investigate the cooking and storage methods of delicious rice in order to increase consumption of rice considering the lifestyle of consumers using a purified water, which is widely used in general households. It was examined the quality characteristic of cooked rice according to degree of carbonated of water (tap water, purified water (still water, light water, classical water and bold water)) and storage time after cooking. The texture of cooked rice according to the degree of carbonated of water, purified water which contained 0 to 7.5 mg/L of carbonated (still water, light water and classical water), was higher than that of the control water (tap water) at the hardness, springiness, chewiness and gumminess. The moisture content of cooked rice was generally lowered with storage time. On the second day of storage, the mean values of light water and classical water were 50.15 and 49.29, respectively. In the case of color value, the color value (L, a, b) increased with storage time, but the color value of cooked rice using a classical water after the 3rd day of storage L (95.06) and a (20.83) were lower and b (20.53) was higher. As a result of this study, it is possible to improve the flavor and the taste of cooked rice by suppressing the gelatinization of rice and adding the springness of rice by the carbonic acid dissolved in the classical water. And it is considered that the storage period of the rice can be improved by slowing the hydrogen bonding between the lower molecules by the carbonic acid. Therefore, in this study, were analyzed by comparative analysis physico-chemical characteristics of cooked rice with 5 different kinds of water by the storage time after cooking, and it is expected to could be used as a basic data on the improvement of the sensory quality evaluation of cooked rice. And also, the results of this study are expected to be utilized as basic data for the development of commercialization technology and quality improvement of various processed cooked rice using the degree of carbonated water in the future.
The purpose of this study was to investigate the effect of parent-brand knowledge, extended brand attitude and behavioral intention when expanding the Foodservice Enterprise, and to identify the role of brand perceived value between parent-brand and extended brand. Five companies and extended brands were selected and researched with consumers who had experience in using them. The analysis was carried out using multiple regression analysis and stepwise regression analysis after analyzing the reliability and validity of each factor using SPSS 22.0 it was. As a results, parent-brand knowledge had a positive significant on extended brand attitude, and extended brand attitude had a positive effect on behavioral intention. Furthermore, Brand perceived value was found to have a mediating effect between parent-brand knowledge and extended brand attitude. Such integrated results are expected to help the successful research for strategies for expansion of the Foodservice Enterprise.
관심있는 농작물의 반사 특성에 대한 지식은 우리에게 농업 분야에서의 원격탐사 활용에 대한 가능성을 제공한다. 본 연구에서는 일품벼의 이앙기에서 수확기까지의 성장 단계에 따른 반사특성을 측정 분석하였다. 벼는 1999년 5월 20일에 경기도 수원시 서둔동 수원기상대(37°16′ N, 126°19′E, 39m Alt) 뒤에 위치한 3개의 실험 포장에 이앙되었다. 반사 특성 측정은 구름과 바람이 없는 맑은 날을 선택하여 300nm에서 1100nm까지 관측할 Knowledge for reflectance characteristic of interesting targets will provide us with actual application of remote sensing on agriculture, In this study, we have measured and analyzed reflectivity characteristic based on growing status form transplanting t