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[논문] 생강즙을 첨가한 식빵의 품질 특성
The purpose of this study was to evaluated the effect of ginger extract as replacement for water and wheat flour on quality characteristics of bread. The bread was prepared by replacing water with 3%, 6% and 9% of ginger extract. The effects of dough rheology and bread quality properties were analyzed. The colour results for samples sh...
[태그] Ginger powder Quality characteristics|Ginger extract Sensory evaluation|생강즙을 첨
[논문] 컬처플렉스 극장 이용객의 만족도, 구전효과, 재방문 의도에 영향을 미치는 요인 분석
The purpose of this study is to analyze the factors affecting the satisfaction of premium movie theaters, word-of-mouth recommendation, and revisit intention of customers using premium movie theaters of Culture Flex theater. This study was conducted at three premium theaters. In-depth interviews on how customers feel about their experi...
[태그] Revisit intention Premium movie theater|Satisfaction Word-of-mouth recommendation|컬처플렉스
[논문] 부정적 V.O.C의 귀인이 호텔 레스토랑 직원의 부정적 감정과 소진에 미치는 영향
This study examined how the voice of customer (V.O.C) attributions (the locus of causality, the controllability and the stability) affect the negative emotions and job burnout of the hotel restaurants’ employees and identified the impacts of negative emotions on the employees’ job burnout based on the attribution theory. To this end, w...
[태그] Negative V.O.C Burnout|Attribution Hotel restaurant employes|부정적 V.O.C
[논문] 중식 레스토랑의 서비스 인카운터 품질에 대한 고객 감정반응이 서비스 충성도에 미치는 영향
Recently, the external environment of the food service industry is facing the toughest time due to law of Kim Young-Ran, growth of single household, changing trend of eating out, increasement of minimum wage. Therefore, restaurant owners are looking for changes in various strategic management in order to secure consumers for eating out...
[태그] Service loyalty Chinese restaurant|Service encounter quality Customer emotional reaction|중식 레스토
[논문] 돼지감자를 이용한 깍두기의 이화학적 분석 및 관능 평가
In this study, Jerusalem Artichoke Kakdugi was prepared and both physicochemical analysis (pH, acidity, hardness) and sensory evaluation (descriptive analysis, acceptance) were performed in order to increase the utilization rate of Jerusalem Artichoke. The results of physicochemical analysis showed that there was less change in pH, aci...
[태그] Jerusalem Artichoke Descriptive analysis|Sensory evaluation Jerusalem Artichoke Kakdugi|돼지감자를
[논문] 렌틸콩 분말을 첨가한 쿠키의 품질특성
This study investigated lentil bean powder substituted for wheat flour in cookie recipes with the amounts of 0%, 5%, 10%, 15% and 20%. The lentil bean powder consisted 7.57% of moisture content, 24.03% of crude protein, 2.33% of crude fat, and 3.31% of crude ash. The density of lentil bean cookies has increased as the lentil bean powde...
[태그] Sensory Texture|Cookies Quality characteristics|렌틸콩 분말
[논문] 특급 호텔 관리자의 온정주의적 리더십이 직무열의 및 조직몰입에 미치는 영향
The purpose of this study was to investigate the effects of deluxe hotel supervisor’s paternalistic leadership on job engagement and organizational commitment. A total employees of 348 deluxe hotels in South Korea participate in the study using a self-administered questionnaire. The results showed that the supervisor’s benevolent leade...
[태그] Deluxe hotel Employee|Organizational commitment Job engagement|특급 호텔 관
[논문] 루바브(Rheum palmatum L.) 분말과 추출물을 첨가한 초콜릿의 품질 특성 및 항산화 활성
The purpose of this study is the development of chocolates with rhubarb powder and rhubarb extract, and determination of their quality characteristics. Each rhubarb powder and extract were added to chocolate at the level of 0%, 1%, 2%, and 3%. The effect of both rhubarb powder and extract addition on physicochemical, antioxidant and se...
[태그] Rhubarb Physicochemical characteristics|Chocolate Antioxidant activity|루바브(Rheum
[논문] 일식레스토랑 서비스품질 측정을 위한 다문항 척도 개발에 관한 연구
Since there is very little research on the scale of service quality measurement in Japanese restaurants, this study has developed a service quality scale measurement tool that reflects the characteristics of Japanese restaurants. In addition, this study investigated the relationship between service quality, customer satisfaction and lo...
[태그] Customer satisfaction Service quality|Loyalty Japanese restaurants|일식레스토랑
[논문] Instructions to Authors etc
Instructions to Authors Instructions for Manuscript Preparations Regulations of Peer Review of Manuscript for the Korean Journal of Medicinal Crop Science Regulations of Submission and Publications of Manuscript for the Korean Journal of Medicinal Crop Science Guidelines for Framing of Manuscript for the Korean Journal of Medicinal Cro...
[태그] |Instructions
[논문] Fabrication of Nano-composites from the Radix of Angelica gigas Nakai by Hot Melt Extrusion Media...
Background: The objective of this study was to make colloidal dispersions of the active compounds of radix of Angelica gigas Nakai that could be charaterized as nano-composites using hot melt extrusion (HME). Food grade hydrophilic polymer matrices were used to disperse these compound in aqueous media. Methods and Results: Extrudate ...
[태그] Angelica gigas Nakai Food Grade Polymer|Hot Melt Extrusion Nano-composite|Fabrication
[논문] 지역별, 연근별 가공백삼의 품질과 지표 성분의 변이
Background: The ginsenosides Rb1 (G-Rb1) and Rg1 (G-Rg1) are used as marker compounds, and are the principal bioactive compounds assessed in the quality control of white ginseng. This study was conducted to analyze white ginseng samples of different and to obtain useful data for the quality control of white ginseng. Methods and Resul...
[태그] Ginsenosides White Ginseng|Root Age Panax ginseng C. A. Meyer|지역별, 연근
[논문] 저장온도 및 종자 처리가 봄파종 인삼 출아와 생장에 미치는 영향
Background: In Korea, seeds of Panax ginseng C. A. Meyer need to be stored under cold temperature and high humidity condition for months to break physiological dormancy, making storage difficult until spring-sowing. This study was conducted to test the effects of seed storage conditions and seed treatment on the emergence of seedling a...
[태그] Nursery Greenhouse Emergence|Damping-off Panax ginseng C. A. Meyer||저장온도 및
[논문] 삽주 육성품종 뿌리의 항산화 및 항염증 효과 비교
Background: Atractylodes radix is a well-known medicinal crop having many physiological effects. This study was conducted to select useful Atractylodes japonica × Atractylodes macrocephala (AJM) cultivars by comparing anti-oxidative and anti-inflammatory efficacies. Methods and Results: Seven extracts from AJM cultivars were used to ...
[태그] Atractylodes Anti-inflammation|Cultivars Anti-oxidation|삽주 육성품

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