Journal of the Korean Society of Food Culture最新文献_第7页

A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea 在韩国生活的东南亚劳工食物恐惧症量表与韩国食物感知关系的比较分析

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.131

Kyung-Ran Lee, Eun-Jung Lee

引用次数: 2

Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times 不同采收季节春白菜泡菜的品质特征

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.188

Sun-Duk Cho, H. Bang, E. Lee, Gun-Hee Kim

引用次数: 5

Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel - Moderating Effect of Employees' Leader-Member Exchange - 豪华酒店餐饮部组织承诺与工作满意度的关系研究——员工领导-成员交换的调节作用

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.141

H. Jung, H. Yoon

引用次数: 0

The Study on Development of Processed Foods with Chestnut 板栗加工食品的开发研究

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.194

H. Lee, Youngjoo Jang, Sun-Hyo Kim

{"title":"The Study on Development of Processed Foods with Chestnut","authors":"H. Lee, Youngjoo Jang, Sun-Hyo Kim","doi":"10.7318/KJFC/2016.31.2.194","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.2.194","url":null,"abstract":"This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125243711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice 合同制餐饮服务中员工同事关系对工作生活质量的影响

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.161

K. Han, J. Lee

引用次数: 0

Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children 以慢生活为重点的学龄儿童饮食教育计划的制定与评价

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.111

Hyowon Lee, Yeseul Na, M. Cho

引用次数: 2

Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops - 餐饮服务产品有形与无形属性的IPA分析——以饺子店为例

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.149

J. Oh, M. Cho

{"title":"Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops -","authors":"J. Oh, M. Cho","doi":"10.7318/KJFC/2016.31.2.149","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.2.149","url":null,"abstract":"This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1760 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127451062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants - 面孔敏感性对炫耀性消费和购买意愿的影响——以豪华餐厅为例

Journal of the Korean Society of Food Culture Pub Date : 2016-04-30 DOI: 10.7318/KJFC/2016.31.2.170

Yang-ho Jin, Ye-Eun Kim, Sang-hoon An

{"title":"The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants -","authors":"Yang-ho Jin, Ye-Eun Kim, Sang-hoon An","doi":"10.7318/KJFC/2016.31.2.170","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.2.170","url":null,"abstract":"This study carried out empirical analysis of the effect on conspicuous consumption and purchase intention by social face sensitivity of customers who have eaten at luxury restaurants. Adult male and female customers aged 20~60 years who lived in Seoul and who had experience eating at luxury restaurants were selected as survey participants. The results of this study are as follow. First, social face sensitivity factor had a significant effect on preference for famous brands and seeking fashion. On the other hand, among social face sensitivity factors, shame consciousness had a significant effect on other-oriented conspicuous consumption. Thus, the hypothesis was partially accepted. Second, among social face sensitivity factors, other-conscious social face had a significant effect on purchase intention. Thus, the hypothesis was partially accepted. Third, preference for famous brand and seeking fashion had a significant effect on purchase intention. However, other-oriented conspicuous consumption tendency had no effect on purchase intention. Thus, the hypothesis was partially accepted. If studies on various consumption sentiment variables continue to be made, these may be usefully utilized for establishing marketing strategies of companies.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130679264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of Attributes of Food Courts and Emotions on Customer Revisit Intention 美食广场属性与情绪对顾客重访意愿的影响

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.073

Hayoung Jo, Hyunjoo Lee, Jinkyung Choi

引用次数: 0

Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview 用焦点小组访谈定性引出多维韩国语感官描述词及其定义

Journal of the Korean Society of Food Culture Pub Date : 2016-02-28 DOI: 10.7318/KJFC/2016.31.1.096

Jae‐Hee Hong

{"title":"Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview","authors":"Jae‐Hee Hong","doi":"10.7318/KJFC/2016.31.1.096","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.1.096","url":null,"abstract":"Recently, food industries are increasingly interested in launching ethnic foods in the global market, but communicating sensory information to target consumers has been complicated due to the ambiguity and complexity of Korean sensory descriptors. This study was conducted to elicit various multidimensional sensory descriptors and their definitions using focus group interviews (FGI). Two consumer groups, consisting of 10 panelists in their 20s and 10 panelists in their 30-40s respectively, participated in the FGI. A total of 14 commonly used multidimensional sensory descriptors, including gamchilmat (감칠맛), gaeun (개운), goso (고소), gusu (구수), kkal-kkeum (깔끔), neu-kki (느끼), dambaek (담백), birin (비린), siwon (시원), sikeum (시큼), ssapssarae (쌉싸래), eolkeun (얼큰), jjapjoreum (짭조름), and kalkal (칼칼), were elicited. Their definitions showed that these descriptors not only were constructed using several sensory elements but also contained hedonic connotations. Descriptors such as gaeun, siwon, and kkal-kkeum were more closely associated with overall sensory impressions, including aftersensations and post-ingestive effects rather than sensory concepts. As individuals tend to weigh different elements to construct the concept for each multidimensional descriptor, further studies are required to identify elements consisting of these descriptors to develop better test methods and gain a clearer understanding of the sensory profiles of Korean foods.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"48 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120993109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0