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Contents

(The) development of cereal bars with dried anchovy for chinese customer using check all that apply (CATA) analysis for liking and disliking / Ji Eun Oh ; Hei-Ryeo Yoon 1

Abstract 1

I. Introduction 1

II. Materials and Methods 2

1. Samples 2

2. Investigation contents 2

3. Survey period and panel selection 2

4. Statistical analysis 3

III. Results 3

1. Demographic characteristics 3

2. Cereal bar acceptance and degree of balance by products 4

3. CATA analysis on the cereal bar 4

4. CA analysis on cereal bar 6

IV. Discussion 8

Author biography 8

References 8

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기사명 저자명 페이지 원문 목차
(The) development of cereal bars with dried anchovy for chinese customer using check all that apply (CATA) analysis for liking and disliking Ji Eun Oh, Hei-Ryeo Yoon p. 247-255

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가정, 학교, 대중매체의 교육경험이 식품쓰레기 감량 실천 행동에 미치는 영향 = Effect of education experience (home, school, and mass media) on reducing practice behavior of food-related wastes 최경숙, 김지은 p. 256-264

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김치 독자성의 근거와 형성 과정에 대한 고찰 = A study on the basis and formation process of kimchi's uniqueness 박채린 p. 265-273

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김치 종주국 논란의 배경과 진실, 그리고 대응 방안 : The background and truth of the controversy over kimchi suzerainty, and countermeasures : focusing on the birth, process, and uniqueness of kimchi / 김치의 탄생과 변화 과정 및 독특성을 중심으로 김홍렬 p. 274-283

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토빗분석을 적용한 X세대, MZ세대의 외식지출 영향요인 = The factors affecting dining-out expenses by generation X and generation MZ based on tobit model 민지은, 한경수 p. 284-292

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유치원 설립유형별 학부모의 급식 품질속성 및 급식비 인식 분석 : Analysis of the perception on the foodservice' attributes and price by types of kindergarten establishment : an application of price sensitivity measurement (PSM) technique / PSM 기법의 적용 박문경, 신서영, 김혜영, 이진용, 김윤지 p. 293-299

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블렌딩티와 구절초에 대한 인식과 소비행동 연구 : A study on the perception and consumption behavior of blended tea and siberian chrysanthemum : focusing on female college students in their 20's / 20대 여대생을 중심으로 이지오, 나예슬, 오지은, 조미숙 p. 300-307

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퀴노아의 품질특성 및 생리활성에 대한 로스팅 온도의 영향 = Effects of roasting temperature on quality characteristics and biological activity of Quinoa 진민근, 전아영, 권지현, 김나은, 김영화 p. 308-316

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아로마테라피용 배초향(Agastache rugosa) 줄기의 방향성 정유 성분 = Flavoral essential oil components in the stems of Agastache rugosa for aromatherapy 김정미 p. 317-324

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주정처리와 수분-열처리 떡볶이 떡의 저장기간에 따른 품질 특성 = Quality characteristics of Tteokbokki Tteok after ethanol and heat moisture treatments during the storage periods 최해연, 김진성, 고은성, 우혜은, 박종대, 성정민 p. 325-332

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참고문헌 (31건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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5 Dooley L, Lee YS, Meullenet JF. 2010. The application of checkall-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21(4):394-401 미소장
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8 Hwang SH, Hong JH. 2015. Determining the most influential sensory attributes of nuttiness in soymilk: a trial with Korean consumers using model soy milk systems. J. Sensory Stud., 30(5):425-437 미소장
9 International Agency for Research on Cancer (IARC). 2015. IARC monographs evaluate consumption of red meat and processed meat. IARC Monographs 114 미소장
10 Jeon YJ, Cho MS, Jang JA, Oh JE, Sohn KH. 2016. Korean and Chinese consumers’ preferences for sous-vide cooked Jabchae according to sauce mixing proportion. Korean J. Soc. Food Sci. Nutr., 45(11):1658-1672 미소장
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14 Kweon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of Chinese at Seoul residence. J. Korean Soc. Food Cult., 21(1):17-30 미소장
15 Lee JA. 2020. Quality characteristics of rice cereal bars containing different levels of mulberry fruit (Morus alba Linne) powder. Culinary Sci. Hosp. Res., 26(11):140-147 미소장
16 Lee JT, Moore CE, Radcliffe JD. 2015. Consumption of calciumfortified cereal bars to improve dietary calcium intake of healthy women: randomized controlled feasibility study. PloS one, 10(5):e0125207 미소장
17 Lewis RC 1981. Restaurant advertising-appeals and consumers intentions. J. Adv. Res., 21(5):69-74 미소장
18 Lobato LP, Barbosa DS, Carreira CM, Grossmann MV, Iakmiu Camargo Pereira AE, Lazaretti MM, Mandarino JM. 2012. Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia. Int. J. Food Sci. Nutr., 63(1):49-58 미소장
19 Meyners, M. 2016. Temporal liking and CATA analysis of TDS data on flavored fresh cheese. Food Quality Preference, 47(A):101-108 미소장
20 Park HJ, Cho MS, Kang NE, Oh HI, Oh JE, Yang JY. 2020. A Study on the Consumer’s Preference and Purchasing Behavior of High-Protein Bars with Soy Protein Isolate. Korean J. Soc. Food Sci. Nutr., 49(3):270-278 미소장
21 Park JH, Lee IH, Kim HB. 2016. The effects of the foreigners’eating habits characteristic on the preference of Korean seasoning. J. Foodserv. Manag. Soc. Korea, 19(1):97-118 미소장
22 Ryland D, Arntfield SD, Malcolmson LJ, Vaisey-Genser M. 2010. Development of a nutritious acceptable snack bar using micronized flaked lentils. Food Res. Int., 43(2):642-649 미소장
23 Silva EC, Cereda MP, Sobrinho VS. 2013. Stability of cassava flour-based food bars. Food Sci. Technol. (Campinas), 33(1):192-198 미소장
24 Sung YY, Kim DS, Kim HK, Kim SH, Park SH, Yoo BW. 2014. Nutritional composition and anti-obesity effects of cereal bar containing Allium Fistulosum (welsh onion) extract. J. Func. Foods, 6:428-437 미소장
25 Sunyoto M, Andoyo R, Masitoh E. 2019. Characteristics of high protein snack bar made of modified sweet potato flour. IJASEIT. 9:422-427 미소장
26 Valentin D, Chollet S, Leliévre M, Abdi H. 2012. Quick and dirty but still pretty good: A review of new descriptive methods in food science. Int. J. Food Sci. Technol., l47(8):1563-1578 미소장
27 Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res. Int., 48(2):893-901 미소장
28 Weber DR, Ittenbach RF, Stark LJ, Stallings VA, Zemel BS. 2017. Building better bones in childhood: a randomized controlled study to test the efficacy of a dietary intervention program to increase calcium intake. Eur. J. Clin. Nutr., 71(6):788-794 미소장
29 Xu P, Fong Q, Liu Y, Lone T, Zeng Y. 2012. Chinese consumers’ willingness to pay for green-and eco-labeled seafood. Food Control, 28(1):74-82 미소장
30 Zhu Q, Geng Y, Li Y, Qi Y. 2013. Green food consumption intention, behaviors and influencing factors among Chinese consumers. Food Quality and Preference, 28(1):279-286 미소장
31 Chemical News. Energy bar, is it a good meal replacement?2019 [cited 2019 Sep 28]. Available from: http://www. chemicalnews.co.kr/news/articleView.html?idxno=502 미소장

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