• Title, Summary, Keyword: Regional Foods

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Identification of a new analogue of sildenafil from functional food for penile erectile dysfunction

  • Shin, Myoung-Hee;Hong, Moo-Ki;Lee, Young-Ja;Kim, Woo-Sung;Hong, Ki-Hyung;Jung, Yeon-Chan;Kim, In-Bok
    • Proceedings of the PSK Conference
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    • pp.234.1-234
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    • 2002
  • Any food additive as a chemical synthetic compound. whose criteria and standards are not notified publicly and foods using an food additives containing such a chemical synthetic compound or foods containing it shall not be sold. or manufactured. imported. processed. used. prepared. stored. transported. or displayed for the purpose of sale. Some food manufacturers have illegally added drugs to foods not notifying this. Moreover. structure-modified new drugs could be added. But it is almost impossible to detect these by ordinary laboratory inspection. Thus the study about the identification of analogues of pending drugs is imminent. (omitted)

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A study on Regional foods in the middle of Chosun Dynasty through Domundaejac ("도문대작(屠門大嚼)"을 통해 본 조선중기 지역별 산출 식품과 향토음식)

  • Cha, Gyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.18 no.4
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    • pp.379-395
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    • 2003
  • Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

Monitoring and Analysis of Genetically Modified Ingredients of Imported Foods by PCR (PCR에 의한 수입식품의 유전자재조합 원료 분석 및 모니터링)

  • Kim, Hee-Yun;Park, Yong-Chjun;Ro, Hye-Lim;Jo, Jun-Il;Kim, Eun-Jung;Nam, Hae-Sun;Lee, Jin-Kyung;Lee, Jin-Ha;Kang, Yoon-Sook;Lee, Jong-Ook
    • Korean Journal of Food Science and Technology
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    • v.38 no.5
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    • pp.605-608
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    • 2006
  • Genetically modified (GM) ingredients found in imported raw materials and processed foods were monitored in the province Gyeongin in Korea. The analysis was performed according to "Testing methods for genetically modified foods of food standards and specifications" established in Korea. We received 120 items from the Gyeongin Regional KFDA. Only two of the 120 items analyzed in the samples, were contaminated with GM ingredients. However, we could not analyze the internal standard gene from 12 processed foods. We found that the extracted total DNA of the above 12 samples were extracted and found to be degraded. The total DNA contained a very small fragment of less than 300 base pair. Therefore, it seems that the total DNA is not large enough to serve as the template DNA for PCR analysis.

Influence of Confidence on Local Foods on Consumer's Purchase Behaviors from Tasty Farm Eateries (농가맛집에서 사용하는 로컬 푸드에 대한 신뢰가 소비자 구매행동에 미치는 영향)

  • Kim, Su In
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.906-914
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    • 2014
  • This study conducted an exploratory factor analysis to examine how consumers' confidence on the local foods used at tasty farm eateries influence their purchase behaviors. The four factors of perception of local foods used at tasty farm eateries and the factors of consumer confidence and purchase behaviors were extracted for a reliability analysis, correlation analysis of variables, and simple and multiple regression analysis. The following are the findings: first, among the four factors of perception of local foods used at tasty farm eateries, safety, sociality and product value had statistically significant influences on consumer confidence, whereas regional economic value did not. In other words, safety referring to the nutritional value and sanitary safety of food ingredients used for the native foods at the tasty farm eateries, product value referring to the characteristics differentiated from general Korean cuisine, and sociality referring to the various related experiences for the interests in farm culture and local food, leads to consumer confidence, whereas regional economic value referring to farm household income, local job creation, and development of farm tourism does not. Second, consumer confidence had a statistically significant positive impact on consumers' purchase behaviors. Among the five principles of local foods, reliability is the most important factor. When consumers gain confidence on local food items and are satisfied with them, they make additional purchases and revisits. Therefore, confidence is a very important aspect for the loyalty and sustainability of business.

Analytical Method Development and Monitoring of Residual Solvents in Dietary Supplements (건강기능식품 중 잔류용매 분석법 개발 및 모니터링)

  • Lee, Hwa-Mi;Shin, Ji-Eun;Jang, Young-Mi;Kim, Hee-Yun;Kim, Mee-Hye
    • Korean Journal of Food Science and Technology
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    • v.42 no.4
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    • pp.390-397
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    • 2010
  • Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

Promotion Acknowledgement and Preference on Regional Foods in Dan Yang County (단양군 향토음식의 인지도와 선호도를 통한 활성화 방안)

  • Lee, Sang-Mi
    • The Journal of the Korea Contents Association
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    • v.9 no.5
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    • pp.322-331
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    • 2009
  • The purpose of this study is to suggest guidelines for analysis acknowledgement, preference with 19 local foods and 3 Koguryo foods in Dan Yang county. The questionnaires are distributed each 150 residence and tourist who visited in Dan Yang county, collected 261, then used for data analysis 232. The results are as followed. First, 4 items among 22 regional foods' marsh snail broth', 'mixed rice with acorn-starch paste', 'mixed rice with various herb', and 'baked deodeok' are ranked highly in acknowledgement and preference. Second, 4 variables which are sex, age, residence or tourists, and income had significant in acknowledgement. Therefore, making Koguryo food town near movie setting place, introduction geographically mark system, and put Dan Yang mark into merchandise would be increased acknowledgement, and also promoted local economic. Third, 3 variables except income had significant in preference. Therefore, functional effect of each food and taste for young generation would be reinforced in preference.

Survey on Sodium Contents in Meals of School Foodservice and Sodium Intakes of Students in Busan and Gyeongsangbuk-do (부산.경북지역 초.중학교 급식메뉴의 나트륨 함량 및 학생들의 나트륨 섭취 실태 조사)

  • Lee, Hwee-Jae;Lee, Chang-Hee;Lee, Kwang-Su;Jung, Young-Ji;Ha, Sook-Hee;Jung, Yoo-Young;Kim, Dong-Sul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.1
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    • pp.85-91
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    • 2010
  • Sodium is a major component that maintains homeostasis and physiological state in body. It is an essential mineral that the body cannot produce for itself, so it must be supplied from food. On the other hand, overindulgence is one cause of hypertension, stroke, stomach cancer, osteoporosis and kidney disease. The purpose of this study was to monitor sodium content in meals of school foodservice. In this study, 801 samples (main/side dishes) were collected from 8 school foodservice in Busan and Gyeongsangbuk-do, Korea. Samples were classified into 21 food items, which were cooked rices, cooked rice with seasoning, noodles, cooked gruels, soups, stews, tang and chon-gol, stir-fried foods, fried foods, pan-fried foods, hard-boiled foods, roasted foods, steamed foods, seasoned vegetables, preserved foods, kimchis, sauces, fruits, breads and snacks, beverages, and dairy products. The samples were analyzed by AAS (atomic absorption spectrometry) after microwave digestion. The sodium content of sauces (1459 mg/100 g) and preserved foods (1165 mg/100 g) was higher than those of other dishes. Aside from them, sodium contents of roasted foods (894 mg/100 g), hard-boiled foods (786 mg/100 g) and kimchis (737 mg/100 g) were relatively higher than the others. Sodium intakes from meals of school foodservice were calculated by multiplying food intakes by sodium contents. The average sodium intakes from one serving of school foodservice were 605 mg for younger boys, 572 mg for younger girls, 774 mg for older boys, 730 mg for older girls in elementary school. Boys in middle school took in 1423 mg Na whereas girls consumed 1063 mg Na in middle school. Results from this study can be useful for establishing database of sodium contents and intake in meals of school foodservice. The database will be helpful for providing information on managing food for children.

Tourists' Intentions to Consume Jeju's Local Foods and Opinions for Tourism Resource Development (제주 관광객의 향토음식 섭취의사 및 관광 상품화를 위한 의견조사)

  • Ahn, So-Jung;Yoon, Ji-Young
    • Korean journal of food and cookery science
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    • v.31 no.2
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    • pp.193-199
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    • 2015
  • According to the definition of 'native local food', Jeju has combined its regional specialty products with its own cooking method. It has almost four-hundred kinds, which reflects regional specialty and diversity, yet it is not very well-known. Thus, this present study provides basic research information through the investigation of tourist awareness, intention to consume, drawbacks, development necessity and direction of development of Jeju local foods. The survey was conducted with 295 domestic tourists who had visited Jeju in the last 10 years. In response to a question asked about the consciousness of Jeju local foods, 67.8% of respondents chose average, indicating a relatively high cause for concern. Intention to consume averaged 3.26, which was higher than tourist awareness, having an average of 2.60. Furthermore, local food interest and demographic characteristics of respondents were found to have an influence on tourist awareness and intention to consume. 87.8% of respondents answered above average with respect to the drawbacks of Jeju's local foods and development necessity and direction, with the main drawbacks being lack of PR (43.1%) and high price (39.0%). The priority of most respondents was the quality and taste of the food (50.8%). Based on the results of this study, if tourist awareness can be effectively increased, an escalation in intent to consume will follow, naturally promoting the consumption of Jeju's local foods. Consequentially, for tourism commercialization, the quality and taste of the foods have to be improved in addition to the gain in popularity through efficient PR methods.

Determination of Phosphatidylcholine in Korea Functional Foods Containing Lecithins using HPLC with Evaporative Light-Scattering Detector (ELSD) (ELSD를 이용한 레시틴중의 포스파티딜콜린의 분석)

  • Lee Chang-Hee;Bahn Kyeong-Nyeo;Cho Tae-Yong;Lee Ju-Yeon;Lee Young-Ja;Chae Gae Yong
    • Journal of Food Hygiene and Safety
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    • v.20 no.4
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    • pp.267-271
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    • 2005
  • Lecithin is a naturally occurring group of phospholipids found in nearly every living cell and has been widely used as the ingredient of functional foods. Lecithin has high content of phosphatidylcholine(PC), pharmaceutical material which promotes metabolism through the cell membrane. This study was carried out to improve the present inconvenient analytical method of PC in law for health & functional foods. The commodities used in this experiment, were two kinds of egg yolk and eight kinds of soybean lecithin functional foods. PC was separated with isocratic elution with hexane : isopropanol : D.W (30:60:8) through silica column (2.1$\times$150 mm) by HPLC with Evaporative Light-Scattering Detector (ELSD). The flow rate of the eluent was 0.5 ml/mim and infect volume was 10ul. The neubilizer temperature of detector was $60^{\circ}C$, drift tube temperature of that was $75^{\circ}C$ and gas flow was 30 psi. Quantification was carried out by external standardization. Limit of quantification was 0.15ppm. Lecithin contents of egg yolk and soybean Products were > $66\%$ and > $81\%$), respectively. Phosphatidylcholine contents of egg yolk and soybean products were > $74\%$ and > $18\%$, respectively.

Food Preferences of Dormitory Students in a Regional University

  • Lee, Yang-Soon;Oh, So-Yeon
    • Proceedings of the KSCN Conference
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    • pp.1068.1-1068
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    • 2003
  • This study was conducted to develop the new menus and to enhance quality of food service based on the food preferences of dormitory students in a regional university. This was undertaken with 186 (92 male, 94 female) students of Kongju National University lived in dormitory. The results are as follows : Age of male and female students surveyed is range from 19 to 25 and 19 to 22 years, respectively, and they were 74.05% from urban and 25.95% from rural region. 35.7% of survey respondents were found out to consider their autotropphic nutritional status as above average,47.6% considered theirs as up to the average. 57.8% replied their meal quantity maintained to be a restricted diet. The most preferred meals are lunch and supper. Although additional meal was wanted to get, 69.0% student didn't do it with troublesome. Preference on foods was based on the taste from the most students (94.1%) and 34.4% thought health foods and tonics helpful to health of oneself. Dissatisfaction of students was revealed with 62.4% in number of side dishes, with 31.2% in sanitation, with 72.6% in food quality on price, 83.3% in variety of menu. The best favorite menu was korean foods with 73.5% by students all together. Food preference was investigated in staple foods, subsidiary foods and desserts. In the preference for staple foods, well milled cooked rice and barley, five-grain rice, rice with nutrient materials, rice with pea, rice with sweet potato and cooked glutinous rice were preferred by the most students. The acceptance was shown with variety in several kind of side dishes and the preference for desserts were high in citrus, orange, strawberry and apple.

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