• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.297-305
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• 2022

Antioxidants are food additives that extend the shelf life of food products by preventing lipid rancidity caused by active oxygen. They can either be naturally-derived or manufactured synthetically via chemical synthesis. In this study, method validation of five synthetic antioxidants, namely butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, propyl gallate, and disodium ethylenediaminetetraacetic acid, was performed using a high performance liquid chromatography-ultraviolet visible detector, and the method applicability was evaluated by analyzing foods containing antioxidants. The coefficient of determination (R²) average was 0.9997, while the limit of detection and limit of quantification were 0.02-0.53 and 0.07-1.61 mg/kg, respectively. The intra and inter-day accuracies and precisions were 83.2±0.7%-98.7±2.1% and 0.1%-5.7% RSD, respectively. Inter-laboratory validation for accuracy and precision was conducted using the Food Analysis Performance Assessment Scheme quality control material. The results satisfied the guidelines presented by the AOAC International. In addition, the expanded uncertainty was less than 16%, as recommended by CODEX. Consequently, to enhance public health safety, the results of this study can be used as basis data for evaluating the intake of synthetic antioxidants and assessing their risks in Korea.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.642-651
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• 2013

This study sought to evaluate the daily intakes of sodium saccharin and sucralose for individuals in Korea with average and high levels of consumption of both these substances. The estimated daily intake of both sweeteners was determined from analytical data and dietary intake data collected as part of the Korean National Health and Nutrition Survey. Analysis of the data showed that sodium saccharin was found in 53 (15.6%) of 339 processed foods analyzed, whereas sucralose was found in 141 (23.9%) of 590 processed foods analyzed. The average intake of sodium saccharin was 1.18% of the acceptable daily intake (ADI) defined by the Joint FAO/WHO Expert committee on Food Additives (JECFA). The average intake of sucralose was 0.55% of ADI. The 95th percentile intakes of sodium saccharin and sucralose were 5.29% and 15.66% of ADI, respectively. Children 6 years old and younger consumed more sodium saccharin and sucralose than did children from any of the other age groups tested. In conclusion, the average daily intakes of sodium saccharin and sucralose within members of the Korean population fall within safe levels.

• Proceedings of the EASDL Conference
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• 2008.10a
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• pp.15-29
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• 2008

"떡"을 대표로 하는 중국 밀 문화는 선사시기의 야생 식물 재배는 역사상의 가공과 이용으로부터 현대 사회의 정밀 가공, 더 깊은 가공의 광범위한 이용에 이르기까지 수천 년의 긴 역사과정을 거쳤다. 그러나 20세기말 이전까지만 해도 밀가루는 중국 사람의 주식 원료 구성에서 그다지 중요하지 않은 위치에 있었다. 하지만 분명해야 할 것은 어떤 종류의 곡물이 한 민족의 주식 원료 구성에서의 높고 낮은 비중이 결코 간단하게 그 사회 의미와 문화가치의 높고 낮음과는 동일시할 수 없다. 중국 사람의 밀 식용 역사가 바로 하나의 전형적인 사례이다. 선진(先秦)시기, 밀의 재배와 식용은 주로 식량 공급이 줄곧 긴장된 상태에 처해있는 각 정권의 "接濟靑黃"(구제식량)하는 전략적 물자였다. 그러나 선진(先秦)시기에서 밀은 경제가치가 아주 높은 곡물은 아니었다. 그 원인은 밀의 무(畝)생산량이 상대적으로 낮을 뿐만 아니라 종자의 수요량도 상대적으로 크기 때문이다. 묵은 곡식은 다 사용되고 새 곡식이 무르익지 않은 공백기에 있는(청황불접) 시기에 전략적 곡식의 사회와 정치 의미 외에 강한 적응성, 광범위한 분포와 낮은 단가가 또한 밀의 상대적 장점으로 될 수 있다. 밀의 경제와 문화가치는 주로 한대(漢代)이후 차츰 드러났다. 혁명적인 변화는 바로 가루 음식의 섭취와 계속적인 확대이다. 밀을 가루로 내어 식용한 후 차츰 기타 곡물의 편의식품 전통 공간을 대체하였고, 한대(漢代)의 딤섬류 식품 "한구(寒具)(고대에 곡물가루 튀김 음식물 현재의 타래떡 등)"에 사용되는 재료도 거의 밀가루를 사용하였다. 오늘날 중국 사람이 자랑으로 여기는 전통식품인 국수, 만두, 혼돈(餛飩), 포자(包子), 소맥(燒麥), 떡, 찐빵(饅頭), 고(糕) 및 공업화 식품인 과자, 빵, 라면, 햄버거 등은 모두 밀가루를 기본 원료로 사용하고 있다. 나아가서 더욱 정밀하고, 다양한 딤섬 종류도 밀가루를 기본 원료로 한 주요 무대이다. 20세기말 이후 밀 소비 인구가 계속 확대되는 추세였으며 높은 소비량은 밀의 재배 면적 확대와 재배지역 확장을 결정하였다. 밀 소비량은 중국 사람의 주식 원료 소비에서 이미 근근이 벼 뒤를 잇는 지위에 올랐다. 통계 자료에 따르면 1949년 중국 밀 면적은 2,185만 헥타르로, 전국 식량 작물 총 면적의 19.6%, 총 생산량 1,380만 톤으로 전국 식량 작물 총 생산량의 12.2%에 달한다. 1980년에 이르러 면적은 2,884만 헥타르로, 총 생산량은 5,416만 톤에 달하였으며, 각각 식량작물 총면적의 24.8%, 총 생산량의 17.0%를 차지하였다. 1981이후 중국 밀 생산량은 또한, 새로운 발전을 가졌으며, 주로 단위 면적 생산량이 비교적 크게 증가되었고 총 생산량도 큰 폭으로 증가되었다. 1981~1985년과 1976~1980년의 5년 평균치를 비교한 결과 재배 면적은 같았으나(단지 0.2%만 증가), 단위 면적당 생산량 및 총 생산량은 46% 증가하였으며, 연평균 증가율이 9.2%에 달하여 50년 이래에 증가 속도가 가장 빠른 시기였다. 비록 지금 중국인의 "배부르게 먹기"문제는 이미 기본적으로 해결되었으나 장기적으로 "배부르게 먹기"의 물질적 보장은 여전히 취약하다. 농사가 가능한 경지면적의 급속한 격감으로 단위 면적당 생산량의 압력을 증가되었다. 국가 표준에 따르면 품질이 좋은 밀은 "탄력이 강한 고품질 밀"과 "탄력이 약한 고품질 밀" 두 가지로 구분된다. 지금 중국 시장의 추세를 보면 밀 품종의 선택에서 주로 탄력이 강한 고품질 밀을 선택하는데 즉 글루텐량이 높고 탄력이 강하며 품질이 좋은 전문 용도에 사용되는 밀을 선택한다. 탄력이 강한 고품질 밀은 주로 빵, 라면, 만두 등 밀가루 탄력을 요구하는 음식을 만드는데 사용된다. 그 중에서 모든 빵은 탄력이 강한 고품질 밀을 사용하고 밀에 대한 품질 요구도 또한 높다. 빵가루의 품질을 높이기 위하여 일부 전문 밀가루 생산 공장에서는 국산 고품질 밀에 수입 고품질 밀을 첨가하여 사용한다. 만두가루를 가공할 경우도 고품질 밀을 첨가하여 밀가루의 품질을 높이고 음식을 맛을 증가한다. 일부 품질이 떨어진 밀에 대하여 고품질 밀을 첨가하여 내부의 품질을 개선하고 찐빵이나 기타 밀가루 음식으로 가공한다. 예를 들면 중국 동북 지역에서는 고품질 밀과 봄밀을 섞어 밀가루의 봄밀의 품질을 개선한다. 총괄적으로 밀에 대한 욕구는 계속 장기적으로 벼에 버금가는 위치를 유지할 것이며 고품질 밀에 대한 욕구는 더욱 강한 추세로 발전할 것이다.

• Journal of dental hygiene science
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• v.8 no.2
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• pp.81-87
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• 2008

The purpose of this study was to examine the oral health state, oral health awareness and oral health behavior of middle school students in a bid to raise concerns about oral health problems in a local community and help ensure the efficiency of oral health programs. The subjects in this study were 662 seventh graders in 14 different middle schools located in the city of Hwaseong. The findings of the study were as follows: Frist, In terms of indices related to dental caries, DMFT index numbered 2.0. Secondly, as to subjective oral health state, 22 percent of the boys and 10.9 percent of the girls found their own oral cavity to be healthy, and the gap between them and the others was statistically significant different(p=.000). Thirdly, in regard to tooth-related habits, the girls brushed their teeth more often than the boys(p=.000). Fourthly, for snack-intake habits, the largest number of the boys ate between meals once(42.1%), and the second largest group of them did it two or three times(31.3%). Fifthly, regarding how they felt about dental treatment, the greatest number of the boys and girls replied there's nothing special when they were asked about their mood in case of seeing a dentist next day. The second largest group answered they would get a little nervous. As to mood while waiting for treatment, the greatest number of the boys and girls answered they would get a little nervous. In regard to mood while lying on a dental chair, the largest group replied they would be nervous. Concerning mood while lying on a dental chair for scaling, most of them answered they would get nervous.

• Journal of dental hygiene science
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• v.8 no.3
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• pp.147-153
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• 2008

The purpose of this study was to attempt to lay the foundation for the development of oral health programs geared toward promoting the oral health of low socioeconomic class children. The subjects in this study were 257 school children who used local children's centers. The findings of the study were as follows: 1. The children mean scored 5.74 on oral health knowledge. 2. In terms of oral health awareness, 47.1% viewed the right toothbrushing as the best way to stay away from dental caries. 3. 45% of the subjects reported toothbrushing at least three times daily. 21.4% visited dental institutions three or more times in the past year. 33.1% had never undergone application of fluoride. 30.4% had never received oral health education. 4. The mean level of caries was 4.61 dft index in 1-2th grade, 3.27 DMFT index in 5-6th grade, 1.47 DMFT index in the 3-4th grad and 1.19 DMFT index in the 1-2th grade. 5. The mean level of Patient Hygiene Performance (PHP index) was 3.59, and there was no significant association was pound between PHP index and grade. 6. Oral health behavior wasn't affected by their oral health awareness, and knowledge.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.4
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• pp.296-306
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• 2014

This study was conducted to survey and analyze the quantity of various organic wastes and to vitalize the utilization of agri-food by-products as raw materials for Total mixed ration (TMR), to improve feed cost savings and the quality of animal products. On-the-spot obstacles for animal farmers, along with legal and institutional alternatives are presented. The results are as follows. First, organic wastes in Korea are managed by the Allbaro system created in the Wastes Control Act, which processes 10,488 tons of cooking oil waste, 832,493 tons of animal and plant residues, 5,740 tons of animal carcasses, 1,171,892 tons of animal residues, and 2,172,415 tons of plant residues including 12,905 tons of rice hull and bran, for a total of 4,205,931 tons. Raw materials for TMR, namely rice hulls and bran as well as plant residues, accounted for 51.7% of the total national organic waste. The top 10 municipalities process 76~100% of all organic wastes and a supply management system is needed for the waste. Second, the 10 major agri-food by-products used as raw materials for TMR are bean curd by-product, rice bran, oil-cake, brewers dried grain, Distiller's Dried Grains with Solubles (DDGS), barley bran, soy sauce by-product, citrus fruit by-product, mushroom by-product and other food by-product (bread, noodles, snacks, etc.). Third, the biggest difficulties in using agri-food by-products are legal obstacles. Because agri-food by-products are regulated as industrial wastes by the Waste Control Act, animal farmers that wish to use them have legal reporting obligations including the installation of recycling facilities. To enable the use of agri-food by-products as raw materials for TMR, waste management system improvements such as 'the end of waste status' and the establishment of more than 10 public distribution centers nationwide are deemed essential.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.58-64
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• 2011

The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was $372.6{\pm}72.2g$ and $449.2{\pm}81.1g$, respectively. The total sugar content in desserts was $7.21{\pm}6.32g/100g$, $1.69{\pm}2.44g/100g$ in side dishes, and $0.32{\pm}0.77g/100g$ in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was $4.63{\pm}5.11g$ in desserts, $0.64{\pm}1.01g$ in side dishes, and $0.55{\pm}1.48g$ in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was $4.03{\pm}3.67g$, $6.97{\pm}6.59g$, and $5.50{\pm}5.53g$, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.202-206
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• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.