Characteristics of Sprout Rice Grain in Japan

Y., Fusino,J., Kuwata,Han, Jae-Sook The East Asian Society of Dietary Life 2006 동아시아식생활학회지 Vol.16 No.6

Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

Association of Eating Behavior related to Sodium Intake with Overall Dietary Attitudes in Korean Children

신양섭,김순경,최미경,Shin, Yang-Sub,Kim, Soon-Kyung,Choi, Mi-Kyeong The East Asian Society of Dietary Life 2015 동아시아식생활학회지 Vol.25 No.6

High sodium intake in many countries has become the leading cause of chronic diseases. This situation requires correct dietary behavior to ensure proper sodium intake in the younger population. The purpose of the present study was to assess eating behavior regarding sodium intake and identify its correlation with common dietary attitudes in children. This cross-sectional study was conducted by surveying 588 elementary school children in Korea. Sodium-related dietary behavior and common eating attitudes were examined through questionnaires, and analyses were conducted by comparing the results between boys and girls. The most undesirable sodium-related dietary behavior in subjects was they 'eat kimchi with every meal' followed by the 'tendency to eat hot and spicy food'. Girls had better dietary behavior regarding sodium intake than boys (P<0.05). However, the common eating attitude between boys and girls was not significantly different. For all subjects, sodium-related dietary behavior and eating attitude showed a significant positive correlation (P=0.0032). The present study shows that a common eating attitude is better when the sodium-related dietary behavior is more desirable in children.

Comparison of Takju Characteristics Manufactured using Rosa rugosa Thunb. and Two Different Pre-treatments of Rice

한우철,이재철,손은화,남궁승,이제혁,유진현,장기효,Han, Woo-Cheul,Lee, Jae-Cheol,Sohn, Eun-Hwa,NamKoong, Seung,Lee, Je-Hyuk,Yu, Jin-Hyun,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.4

Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.

Effects of Supplementation with Needles of Pinus densiflora on the Fermentation Characteristics of Honey Wine

이제혁,한우철,김인철,정철,강순아,장기효,Lee, Je-Hyuk,Han, Woo-Cheul,Kim, In-Chul,Cheong, Chul,Kang, Soon-Ah,Jang, Ki-Hyo The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.3

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.

The Impact of Brand Prestige on Patrons' Perception of Well-Being, Favorable Inequity, Affective Commitment, and Dedicational Behaviors in Luxury Restaurants: The Moderating Role of Brand Consciousness

현성협,황진수,이상호,Hyun, Sung-Hyup,Hwang, Jin-Soo,Lee, Sang-Ho The East Asian Society of Dietary Life 2011 동아시아식생활학회지 Vol.21 No.3

The purpose of this research was to investigate the impact of brand prestige on luxury marketing variables (patrons' perception of well-being, favorable inequity, affective commitment, and dedicational behaviors) in the luxury restaurant industry. Based on a thorough literature review, the clear definitions of each construct were established and theoretical causal relationships between the seven constructs were proposed (brand prestige, perception of well-being, favorable inequity, affective commitment, enhancement, advocacy, and brand consciousness). During this process, the moderating role of brand consciousness was also suggested. Integrating the proposed theoretical hypotheses, a structural model was created. This model was tested using the data collected from 527 luxury restaurant patrons in the United States. Data analysis revealed that brand prestige is a key determinant of favorable inequity and patrons' perception of well-being, thereby inducing two types of dedicational behaviors (enhancement and advocacy). More importantly, during this process, brand consciousness played a moderating role in the relationship between brand prestige and patrons' perception of well-being. Based on the data analysis results, the theoretical/practical implications were discussed.

Rethinking University Dining Services: Role of Value in the Formation of Customer Satisfaction and Revisit Intention

함선옥,Ham, Seon-Ok The East Asian Society of Dietary Life 2012 동아시아식생활학회지 Vol.22 No.1

University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice

양지원,한대석,이창호,박성진,김영언,Yang, Ji-Won,Han, Dae-Seok,Lee, Chang-Ho,Park, Sung-Jin,Kim, Young-Eon The East Asian Society of Dietary Life 2014 동아시아식생활학회지 Vol.24 No.1

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

The Effects of Employees' Person-Environment Fit in the Foodservice Industry on Organization Citizenship Behavior, Organizational Commitment and Turnover Intent

Jung, Hyo Sun,Yoon, Hye Hyun The East Asian Society of Dietary Life 2013 동아시아식생활학회지 Vol.23 No.6

The purpose of this study is to assess the associations among person-environment fit, organizational citizenship behavior, organizational commitment and turnover intent in the foodservice industry. The study was administered to 306 Korean employees. The results indicated a positive relationship between person-environment fit, employees' organizational citizenship behavior and organizational commitment. However, person-environment fit did not have a significant, direct impact on their turnover intent. Thus, this study found an indirect influence via organizational citizenship behavior and organizational commitment. In addition, organizational citizenship behavior and organizational commitment were negatively associated with employees' intention to leave the organization. Limitations and future research directions are also discussed.

인삼과 진세노사이드의 항비만 효과에 대한 문헌 고찰

최문지,안진표,김애정,이명숙,Choi, Munji,An, Jinpyo,Kim, Ae Jung,Lee, Myoungsook The East Asian Society of Dietary Life 2014 동아시아식생활학회지 Vol.24 No.3

Compared to the large numbers of studies on the diabetes, hyperlipidemia and cancer therpeutic effects of ginseng, the anti-obese effect and mechanisms of ginsengs have not been studied as much. To determine the effects of ginseng on obesity, 14 keywords (ginseng, ginsenoside, obesity, weight, fat, diet, overeat, appetite, lipid, 3T3-L1, adipocyte, food intake, adipogenesis and lipolysis) were combined in searching a database. Fifty-six articles published from 1983 to 2012 as well as 656 patents registered until Aug $17^{th}$, 2012, were screened for anti-obese effects of ginseng. In the classification of experimental methods, 16 papers on 3T3-L1 cells, 38 papers on animals and three papers on human were reviewed. In terms of obese mechanisms of action, the most commonly used biomarkers were in order of lipid profiles > weight change > blood glucose > adipocytokine. Most ginseng studies on obesity focused on AMPK, $PPAR{\gamma}$, GLUT-4, PI3K and SREBP-1. Korean white ginseng extracts and Re repressed the lipogenesis genes such as PPARc2, SREBP-1c, LPL, FAS and DGAT1. However, ginseng or ginsenosides, PD (Rb1) and PT (Re), showed different or contradictory results. Water and ethanol extraction of ginseng showed contradictory effects on the secretion of inflammatory cytokines, wheras IL-6 was repressed by ethanol extracts and TNF-${\alpha}$ repressed by Re in vitro. Based on the literature, further studies on anti-obese mechanisms of ginseng, such as the inflammation-related obesity or cross signals between the adipocytes and the environments, are needed, instead of more studies on its hypolipidemic and hypoglycemic effects.

Japanese Consumer Preference for $2^{nd}$ Generation Genetically Modified (GM) Food Products

김보영,Kim, Renee B. The East Asian Society of Dietary Life 2009 동아시아식생활학회지 Vol.19 No.1

최근 유전자 변형 기술에 의해 제조된 식품에 대한 소비자들의 관심과 주의가 높아지고 유전자 변형 식품 생산과 판매는 국내는 물론 국제통상과 식품산업에 막대한 영향을 끼치고 있다. 본 연구는 이런 산업내의 변화에 맞추어 유전자 변형 기술에 의해 제조된 빵에 대한 일본 소비자들의 지각과 행동적 특성을 제시하는데 있다. 차별화된 유전자 변형에의 창출된 이익에 대한 일본 소비자들의 반응과 선택을 conjoint 분석을 사용하여 실증적으로 분석하였다. 본 연구의 목적은 유전자 변형 기술에 의해 창출되는 다양한 종류의 이익으로 차별화 된 GM 식품의 상품화의 실행 가능성을 평가하는데 있다. 연구 결과에 의하면 일본 소비자들은 유전자 변형에 의해 영양적 요소가 강화된 상품에 큰 관심을 보였고, 유전자 변형 식품이 주는 소비자 이익에 생산자 이익보다 높은 프리미엄을 지불할 의사가 있는 것으로 나타났다.