This study was designed to optimize ethanol extraction process of unfertilized corn silk (UCS) to maximize phytochemical contents and bioactivities. The response surface methodology (RSM) with central composite design (CCD) was employed to obtain the optimal extraction conditions. The influence of ethanol concentration, extraction temperature and extraction time on total polyphenol contents, total flavonoid contents, maysin contents, 2,2-diphenyl-1- picrylhydrazyl(DPPH) radical scavenging activities and tyrosinase inhibition were analyzed. For all dependable variables, the most significant factor was ethanol concentration followed by extraction temperature and extraction time. The following optimum conditions were determined by simultaneous optimization of several responses with the Derringer’s desirability function using the numerical optimization function of the Design-Expert program: ethanol concentration 80.45%, extraction temperature 53.49°C, and extraction time 4.95 h. Under these conditions, the predicted values of total polyphenol contents, total flavonoid contents, maysin contents, DPPH radical scavenging activity and tyrosinase inhibition were 2758.74 μg GAE/g dried sample, 1520.81 μg QUE/g dried sample, 810.26 mg/100g dried sample, 56.86% and 43.49%, respectively, and the overall desirability (D) was 0.74.

Supply and demand patterns have dynamically changed in recent years due to the increased global competition. Firms have selected quality and price as competition components and have accomplished corporate innovation in order to achieve competitive advantage. Innovation has been recognized as the way to enhance corporate competitiveness and to continuously grow in churning global competition (Homburg, Schwemmle, & Kuehnl, 2015; Moon, Miller, & Kim, 2013). Although innovation becomes a common means to improve a firm’s performance, it has the limitation of achieving a firm’s strategic goal as a long-term strategy. Thus, firms need to have more fine-grained strategies to survive in dynamically changing business environment, such as design innovation (Moon et al., 2015). For example, Apple has produced its products (e.g., iPhone, iPod and iPad) focusing on innovative product design to influence consumer purchase intention. Design can lead to a distinct competitive advantage (Bolch, 1995). Furthermore, product design can be used by firms to create amd enhance brand recognition, as well as to increase firms’ value (Mozota, 2002). Brand experience positively influences customer satisfaction and brand loyalty (Brakus, Schmitt, & Zarantonello, 2009). Thus, we assume that design experience and product innovation have a positive effect on consumers’ purchase behavior and customer value. However, while the importance of design innovation is recognized, it is not easy to apply the design innovation to marketing due to the lack of relevant research in the field. In fact, relevant research on the influence of innovative new product design and design experience on customer value is scarce. Therefore, the purpose of this study is to investigate how brand experiences and innovative product design affect customer value. Successful innovation is accomplished by identifying customer needs first and developing innovative products to satisfy their needs (Hauser et al., 2006). Design is seen as the core of innovation and the moment when a new object is conceived of, devised, and shaped in a prototype form (Landwehr, Wentzel, & Herrmann, 2013). Verganti (2008) studies the concept of "user-centered design," which describes how companies can use design to improve their relationships with users and develop a better understanding of user needs. In this research, design innovation has three dimensions: aesthetic attributes, feature attributes, and emotional attributes. First, aesthetic attributes focus on the product design itself. The aesthetic appearance of a product has a large bearing on its potential market share (Liu, 2003). Second, feature attributes focus on the product features and functional aspects that are required to satisfy customer needs. Feature attributes enable performance that can give results in the operating process (Crawford & Di Benedetto, 2007). Third, emotional attributes focus on consumers’ feeling when they purchase a new product to satisfy their needs. Emotional attributes are generated by consumers’ experience when they purchase a new product in the store. The more the product design satisfies customer's emotional needs, the more customers’ attention is attracted to the purchase of a product (Mokarian, 2007). A product satisfying the aesthetic, feature, and emotional attributes through design innovation provides a new experience to customers (Desmet & Hekkert, 2007). A consumer’s purchase decision making is affected by both direct and indirect experience of using the product and the function of product (Brakus, Schmitt, & Zarantonello, 2009). Therefore, a designer comes to design the product, taking an interest in the experience that the product gives besides its shape and function. Product experiences occur when a customer interacts with the product ̶ for example, when customers search for, examine, and evaluate products (Hoch, 2002). The product experience can be direct, i.e. when there is physical contact with the product (Hoch & Ha 1986) or indirect, i.e. when a product is presented virtually or in an advertisement (Hoch & Ha 1986; Kempf and Smith 1998). Brand experience can be split into four dimensions (sensory, affective, intellectual, and behavioral), which are differentially evoked by various brands (Brakus, Schmitt, & Zarantonello, 2009). According to previous studies, these four experience dimensions (sensory, affective, intellectual, and behavioral experience dimensions) have an effect on customer satisfaction and customer loyalty. Customer value can be defined as the trade-off between the benefits and sacrifices as a customer purchases a product or service from a supplier (Ulaga & Chacour, 2001). Ulaga and Chacour presented three dimensions of customer value: product-related components, service-related components, and promotion-related components. The researchers argued that customer value could be an important strategic marketing tool to clarify a firm's proposition to customers. Product-related components are intrinsic product characteristics. Product quality is a key factor of relationship value (Ulaga, 2003). Customer value consists of product value and service value. Customer value can be enhanced by quality, diversity, payment, and service quality and decreased by price, convenience, and risk (Jarvenpaa & Todd, 2003). Service-related components include all aspects of service associated with the product. Various service components play an important role in differentiating a supplier's offering (Narus & Anderson, 1996). Promotion-related components include all items used to promote the product to the customer. For all purchasing processes, it is necessary to assess the perceived customer value, such as service quality and promotional quality (Qualls & Rosa, 1995). In the present study, we conducted a research survey with 300 subjects and analyzed the data. In order to test the reliability of questionnaire, Cronbach's alpha was used. In order to test the validity, an exploratory factor analysis was conducted. Measurement was made for 3 variables, i.e. design innovation, design experience, and customer value. Three variables (aesthetical attributes, feature attributes, and emotional attributes) were used for design innovation. Three types of attributes were introduced for a mobile phone design innovation. Four dimensions (sensory, affective, intellectual, behavioral) were measured using a technical design experience and a humanistic design experience. Three variables (product-related customer value, service-related customer value, and promotion-related customer value) were employed for customer value. The results of the analyses demonstrate that design innovation has a positive effect on design experience, while design experience has a positive effect on customer value. Aesthetic attributes of design innovation have a positive effect on technical design experience and humanistic design experience. Feature attributes have a positive effect on the technical design experience and the humanistic design experience. Emotional attributes have an effect on the technical design experience and the humanistic design experience. The technical design experience has a positive effect on product-related customer value, service-related customer value, and promotion-related customer value. The humanistic design experience has a positive effect on product-related customer value, service-related customer value and promotion-related customer value. This study will make it possible to empirically examine how customer's experience in design innovation affects customer value. Our results will provide a theoretical foundation for examining a relationship between variables regarding how design innovation influences customer value through design experience. It is intended to give a direction as to the design innovation of firms by clarifying and presenting antecedent factors having an effect that design innovation produces on customer value. The results of the present study will inspire designers to design in consideration of design experience. Finally, our study will provide marketers with guidelines as to how design experience can influence customer satisfaction and loyalty.

To obtain information on the sanitary of indoor environment in greenhouses used for shiitake cultivation, bacteria associated with larvae and imagoes of Sciaridae flies, pest to shiitake mushroom, were isolated and identified. A total of 1,048 bacterial colonies were isolated from the flies’ larvae and 984 bacterial colonies were isolated from the flies’ imagoes. Based on molecular analysis of the 16S rDNA sequence, Achromobacter xylosoxidans and Tetrathiobacter kashmirensis of β-proteobacteria, Enterobacter asburiae and Raoultella ornithinolytica of γ -proteobacteria, Curtobacterium sp. and Microbacterium thalassium of Actinobacteria, and Penibacillus taichungensis of Firmicutes were identified from the colonies of the flies’ larvae. While, Bacillus megaterium, B. thuringiensis, Lysinbacillus sphaericus and L. fusifomis of Firmicutes, Microbacterium thalassium and Citricoccus parietis of Actinobacteria, and Enterobacter asburiae of γ-proteobacteria were identified from the flies’ imagoes. Some of the isolated bacterial species were known be human pathogens. Overall, the results of this study suggested that mushroom fly carrying human pathogenic bacteria is one of sources impact on the sanitary of indoor environment of greenhouses used for shiitake cultivation.

Two Grapholita congener, G. molesta and G. dimorpha have difference in several biological characters such as flight time, emerging number/year, damage site, pupation site, and mating time although their host plants were similar. As a problem, cross-trapping was identified in each trap for monitoring. Effects on species-specific lure using minor sex pheromone components were observed in host plant orchards (apple, pear, peach, and plum) for continuative two years. Treatments of various ratios (0 to 10%) of Z8-12OH to G. molesta lure (Z8-12Ac/E8-12Ac = 95:5) allowed to increase the attraction of G. molesta, but not of G. dimorpha male. Other two minor components (14Ac and 12Ac) to G. dimorpha lure (Z8-12Ac/E8-12Ac = 85:15) were not showed species-specific responses. However, 10% treatment of Z8-14Ac to G. dimorpha lure was showed that G. molesta was decreased significantly although G. dimoprha was not affected. E8-14Ac treatment to new G. dimorpha lure (Z8-12Ac/E8-12Ac/Z8-14Ac = 85:15:10) not affected to attraction of two species. From these results, we suggest that optimum ratios for species-specific monitoring of G. molesta and G. dimorpha are Z8-12Ac/E8-12Ac/Z8-12OH = 95:55:5 and Z8-12Ac/E8-12Ac/Z8-14Ac = 85:15:10, respectively.

Purpose: The study surveyed current customers’ sports sunglasses purchasing and wearing habits in order to evaluate the current situation and the ocular side effects of wearing sports sunglasses. Methods: The study surveyed 147 customers who had been using sports sunglasses. We investigated the customers’ motivations for wearing sunglasses, their vision correction method, purchasing store, brand selection, the awareness of warnings about the use of sports sunglasses, and the ocular side effects. We used SPSS version 18 (SPSS INC., Chicago, IL, USA) for the descriptive statistics, and an independent T-test and χ2 test (chi-square test) for the statistical analysis. Results: 73.5% of the customers wore sports sunglasses for glare reduction, which was the top motivation. 10.2% of them wore them for eye protection, 9.5% for visibility, 2.7% for the aesthetic effect, and 4.1% for other purposes. 43.5% usually purchased their sports sunglasses from online stores, while 25.3% bought them from optical stores, 12.2% from specialized shops for goggles, 10.2% from duty-free shops, and 4.1% from others. 44.5% of the customers who wore sports sunglasses had experienced side effects, while 55.5% had not experienced any side effects. 40.4% of the customers had read and been informed of the risks and care instructions for wearing sports sunglasses. However, 59.5% had not read or been informed of the risks and precautions by sellers. The survey shows that 53.5% of the customers who had been informed and had read the warnings about the use of sports sunglasses had purchased them from an optical store. Conclusions: Many customers had experienced side effects from the use of sports sunglasses. The majority of the customers had purchased sports sunglasses from online stores and had received insufficient information about the risks of wearing sports sunglasses. Customers who had purchased their sports sunglasses from an optical store had been informed of the risks of wearing sports sunglasses by an optician, and had experienced fewer side effects.

A fashion social platform is a system that leverages the power of social connectivity to enable individuals to interact, accumulate information and create social values in fashion marketing. Fashion social platform participants, through their collective intelligence, give social platforms essential competence to solve economic and social issues, gather social capital, and create customer value. This study highlights the critical value of fashion social platforms and explains the relationships between knowledge sharing, social capital, and sustainable customer value. They examine (1) the effects of social network properties on knowledge sharing in fashion social platforms, (2) the effects of knowledge sharing on social capital, and (3) the effects of social capital on customer value in fashion social platforms. In the context of social platforms, this study clarifies the concept of customer value, the role of knowledge sharing, and the relationships between social capital and customer value. The study constructs a theoretical model regarding fashion social platforms and sustainable customer value that offers possible implications for fashion marketing practitioners.

Multiple starters consisting of two Bacillus amyloliquefaciens strains (MJ1-4 and EMD17), Pichiafarinosa SY80, and Rhizopus oryzae were used for Doenjang making. Bacillus strains were selected based on their abilities to inhibit toxinogenic fungi and Bacillus cereus, fibrinolytic activity, and their ability to confer good flavor to Cheonggukjang. P. farinosa SY80 and R. oryzae, previously isolated from soy sauce, were selected because they were not inhibited by two bacilli. Doenjang was prepared by inoculation of multiple starters (A1 Doenjang). Control Doenjang was prepared by inoculation of B. subtilis KACC 16750 (Natto strain) and Aspergillus oryzae KCCM 60166 (A2 Doenjang). Another control (A3 Doenjang) was prepared by inoculation of microorganisms present in rice straw. Doenjang samples were fermented for 70 days at 20℃. pH of 3 samples decreased from the initial value of 6.4 to 5.8~6.0 and titratable acidity (TA) increased from 0.6 to 1.1~1.3. The amount of amino-type nitrogen increased during fermentation. There were slight differences in moisture, crude-protein, and crude-fat contents after 70 days. Contamination of fungi was observed only in A3 Doenjang and B. cereus was not detected from all 3 samples. A1 Doenjang showed the highest fibrinolytic activity and A2 Doenjang the second. These results indicate that Doenjang made with carefully selected starters was functionally improved and microbially more safe.

These days, thanks to lots of smart devices and advanced communication technologies, consumer’s recognition and relations have been changed. They, beyond relying on information and services which are produced by experts, produce information and knowledge by themselves via SNS or web that they want to know. As consumer’s recognition is changing like this, SNS is evolving into social platform. Therefore, this paper is intended to clarify overall relationship between network characteristics in social platform, knowledge sharing, social capital, social innovation and customer’s value. This paper has clarified influences between variables related to consumer’s behaviors in social platform and the results are summarized as following: First, network characteristics in social platform are found to positively affect knowledge sharing efforts of social platform. Second, knowledge sharing has been found to positively affect social capital and innovation in social platform. However, enjoyment in helping others i.e a sub variable is found to positively affect social capital and innovation through anticipated reciprocal relationships. Third, social capital and innovation in social platform have affected customer value in social platform positively. Consequently, this paper is intended to solve various problems found from overall societies and industries through social innovation and also to advance them. For these purposes, social platform is believed to prompt sharing idea and knowledge based on interactions between users and social relationship. These actions become social capitals resulting in social innovation. Moreover, these would create new businesses and marketing opportunities across various areas in the processes that innovative activities form customer values.

베트남은 영세농 위주의 농업 구조로 기계화 등이 미흡하고 농산물의 품질표준화, 등급화 등이 미흡하며, 도로, 창고, 항구 등 농산물 유통관련 사회간접자본이 부족하여 물류비가 높게 발생하고 있다. 농촌에 저장고, 선과장, 도정공장 등 유통시설이 부족하여 포장의 수준이 낮고 상품화가 미흡하며, 냉장유통체계 미비로 위생관리가 취약하다. 농산물 가격 풍흉에 따라 심하게 변동됨에도 불구하고 농촌에 커뮤니케이션 매체가 부족하여 가격 등 유통정보의 공급이 미흡하다. 베트남 전역에 63개의 도매시장이 운영되고 있으나 대도시 도매시장들은 공간이 협소하고 혼잡하여 위생 관리에 문제가 많고 도시 팽창에 따라 도시민에게 농산물을 효율적으로 공급하는데 제약이 크다. 또한 도매시장 내 거래가 소규모 영세 상인에 의해 불투명하게 이루어짐으로써 상인들의 불공정 거래를 관리할 수 있는 체제가 미흡하다. 농산물 유통개선은 농가소득 증대 및 소비자 후생 증대를 위해 필수적이며, 농업 및 국가전체발전을 위해서도 중요하다. 한국의 개발 경험에 기초하여 베트남 정부가 우선적으로 고려해야 할 농산물 유통 분야의 개선사항은 하노이를 중심으로 한 대도시 지역 도매시장 현대화, 저온저장고, 산지유통센터와 같은 산지유통시설의 건립, 등급화 및 표준화, 식품안전성 검사, 유통정보 등 유통조성 기능 확대, 농산물 유통 기본법 제정, 생산자조직 육성 등이다.

Environmental pollution including air, land, and water has become one of the most critical issues in global interest. The damages due to environmental pollution lead to serious disasters. Nations have realized the importance of environment protection and have been starting to force organizations to implement environmental management system (EMS) as way of protecting environment. ISO 14001 requirements that are the most popular standard as EMS have been developed to support continuous improvement to environment management. It has been revised once since publication and ISO 14001 : 2004 version is currently available. Organizations globally started to acquire the certificate of EMS to observe environment related laws, accept customers’ and stakeholders’ request, increase market share, and fulfill implementation motives. This article examines the audit data that were collected for several years from manufacturing companies including shipbuilding, machinery, metal, automobiles, and chemical companies in southeastern Korea on the basis of ISO 14001 : 2004 requirements. The audit data were classified into minor nonconformities based on factors such as business size, business type, and EMS implementation period. We conduct hypotheses test using statistical methods in order to see if there are any significant differences based on the factors. We draw conclusions for the results of hypotheses test and address the necessities of energy, greenhouse gas, green management, and continuous improvement to enhance the efficiency of EMS implementation.