• Journal of Korean Library and Information Science Society
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• v.55 no.3
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• pp.213-239
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• 2024

This study comprehensively reconstructs the life of Baek Rin (1923-2015), who dedicated 43 years of his life as a university librarian, and provides an overview of his influence on the development of library science and his academic achievements. After passing the librarian recruitment exam at Seoul National University in 1948, he excelled as a librarian, handling various Korean, Chinese, Japanese, and Western literary materials. During the Korean War, he was in charge of the practical tasks of transporting and storing the National Treasures from Gyujanggak to Busan. After the war, he was responsible for organizing, cataloging, and classifying the books of Gyujanggak at Seoul National University. He prepared the initial drafts of book classification and served as an executive in several organizations, including the Korean Library Association. While teaching at universities after obtaining a master's degree in library science from Yonsei University, he published 49 academic articles and 7 edited and authored books. It is highly regarded that he was the first scholar to chronologically write the history of libraries in Korea. In 1973, he transferred to Harvard University's Yenching Library as a Korean studies cataloging librarian, and until his retirement in 1991, he cataloged East Asian classical texts and Korean books at Harvard's Yenching Library and supported the research of professors there. Baek Rin is a first-generation research librarian and teacher who laid the foundation for the barren Korean library science world.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.63-73
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• 1989

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific moth(Ids. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb.8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14 7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands' favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.298-306
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• 2010

This study was conducted to develop soybean paste sauce with walnuts and sesame seeds and apply it to cooked spinach to examine the applicability of the sauce. Two factors of soybean paste sauce, soybean paste and glutinous rice paste, were need to decide the quantity of the ingredients. Nine soybean paste sauces were produced with various compounding ratio of soybean paste and glutinous rice paste, and color, viscosity and sensory evaluations were performed. Sensory evaluations were measured by 7-point Likert scale. Color($4.08{\pm}1.22$), taste($4.72{\pm}1.24$), viscosity($4.96{\pm}1.39$) and overall quality($4.24{\pm}1.51$) of the sample(soybean paste 400 g, glutinous rice paste 400 g) got the highest scores. Therefore, the sample(soybean paste 400 g, glutinous rice paste 400 g) was applied to cooked spinach. Cooked spinach using developed sauce and cooked spinach using general soybean paste were prepared and performed sensory evaluation. As a result, all sensory items score of cooked spinach using developed sauce were higher than that using general soybean paste. Especially, taste($4.96{\pm}1.15$) and overall quality($0{\pm}1.16$) of cooked spinach using developed sauce were significantly higher than taste($4.38{\pm}1.53$) and overall quality($3.56{\pm}1.53$) of cooked spinach using commercial soybean paste(p<0.05). Consequently, the applicability of soybean paste sauce using natural seeds was confirmed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.300-308
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• 2014

The purpose of this study was to investigate the night eating habits of middle schoolers. A total of 705 middle school students residing in Gyeonggi were surveyed about their dietary habits related to night eating. Among the total subjects, 59.9% (n=422) had night eating more than once a week and were classified into a night eating group (NEG). The main reason for night eating was hunger (79.1% of NEG) and the highest proportion of night eating was related to food purchased by family (39.3% of NEG). Most of the NEG had night eating in their home with family members, and the time with highest frequency of night eating was between 10 p.m. and 11 p.m.. About 33% of the NEG went to bed within an hour after night eating and 69.2% of the NEG did not report any change after night eating. The most common factors considered when choosing a night eating menu, in order of frequency, were taste, hygiene, and amount. The favorite items on the night eating menu were frozen desserts, fresh fruits, chicken, fruit juice, Ramen, pizza, and Jajangmyeon. The most frequent menu choices were fresh fruits, frozen desserts, Ramen, chicken, yogurt, and fruit juice. The NEG had higher scores for picky eating (P<0.01), overeating (P<0.01), salty eating (P<0.01), and irregular meal times (P<0.001) compared to the non-NEG. Consequently, the NEG had more dietary problems than the non-NEG and their night eating behaviors were related to family habits. Night eating was mainly dominated by a diet of carbohydrates and fats, and the intake frequency and preference for foods with low nutritional value were high; thus, a practical and systematical nutrition education is required. Seasonal and comparative studies on night eating status according to various times and amounts of night eating are also required.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1031-1037
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• 2010

The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.170-176
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• 2002

The objective of this study was to investigate the current status of calcium fortification in processed foods for obtaining basic data on nutrition fortification policy and nutrition labeling, Surveyed samples were the products fortified wish calcium among processed products sold in department store and large mart in Seoul from Aug. 1998 to Aug. 1999. But supplementary health food or special nutritious food and weaning food and infant formula were excluded from them. We examined the kinds and numbers of added nutrients except calcium and the amounts of calcium per 100 g product and nutrient labeling of calcium-fortified foods. Surveyed products were 81 foods and they were grouped in grain products, milk and milk products, processed meat and fishes, ramyuns, retort pouch foods, fruit juice and drinks. and others. Calcium fortification was found in wide food groups, especially in snack foods and carbonated beverages. In relation to surveyed products, most of them were fortified with only calcium. The number of added nutrients in the product were relatively various in comparison with each food groups. In addition to calcium, the most frequently added nutrient was DHA, and were followed vitamin, mineral, oligosacchride, fiber, etc. This result showed that the kind(s) and the number(s) of nutrient added to product did not consider nutrition balance of calcium-fortified foods. Units of calcium content were decided by companies, therefore consumers confused labelled content with mouth dose of calcium and the comparison of the amounts added calcium among products was difficult. The amounts of calcium in products were from 16.4 to 1226 mg Per 100 and from 2.5 to 27.6% RDA (recommended daily allowance) per serving size. The amounts of calcium in many products were less than 10% RDA per serving size, whole appraisal about fortified content was needed. And for nutrient labeling on calcium, they used various term whether it is approved by law or not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.216-225
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• 2015

The purpose of this study was to evaluate night time eating habits, dietary habits, and nutrient intake in university students according to residence type. A survey was conducted by administering questionnaires to 664 students. Questionnaire interview and 24-h dietary recall were conducted. Subjects were divided into three groups according to residence type: dormitory boarding (DB group, N=313), self-boarding (SB group, N=246), and living with parents (LWP group, N=105). Average ages in the DB, SB, and LWP groups were 21.3, 22.2, and 22.1 years, respectively. There were no significant differences in body mass index between the three groups. In total, 77.3% of students regularly ate night time snacks. The proportion of students who reported night time eating was 84.0% in the DB group, 73.6% in the SB group, and 65.7% in the LWP group (P<0.001). In terms of food types consumed during night time eating, the DB group showed a significantly higher rate of consumption of fried chicken and flour-based foods than the SB and LWP groups, whereas the SB group showed a significantly higher rate of consumption of alcohol beverages than the DB and LWP groups. Energy, carbohydrates, protein, fat, vitamins, and mineral intakes were significantly higher in the DB group than in the SB and LWP groups. In addition, intake of cholesterol per 1,000 kcal was significantly higher in the DB group than in the SB and LWP groups. Thus, SB and DB students seemed to have more night time eating problems than LWP students. Accordingly, nutritional education is needed to support the development of healthier eating habits, in particular, night time eating habits, among students living in dormitories and in self-boarding situations.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.926-933
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• 2014

The purpose of this study was to evaluate vegetable intakes according to body mass index (BMI) of adolescents. For this, 400 middle and high school adolescents living in Buyeogun, Chungnam were classified into underweight group, healthy weight group, and overweight group according to BMI, after which eating habits, daily intake levels of vegetables, perception of vegetables, and vegetable-related eating habits were compared and analyzed. As the reason for skipping breakfast, 'Lack of time (44.3%)' was the most frequently cited. In the case of unbalanced food intakes, the underweight group and overweight group showed the highest response for 'grain' while the healthy weight group showed the highest response for 'vegetables' with significant differences (P<0.001). Daily intakes of one serving size of vegetables was 3.3 in the underweight group, 3.8 servings in the healthy weight group, and 3.8 servings in the overweight group, but there was no significant difference. However, frequency of vegetable intake at lunch was once in the underweight group, which was significantly lower than 1.3 servings in the healthy weight group and 1.4 servings in the overweight group (P<0.05). Regarding perception of vegetables, perception of 'Vegetable consumption helps to get beautiful skin' (P<0.01) and 'I eat vegetables or don't eat depending on a cooking method' (P<0.05) were significantly higher in the underweight group. In the evaluation of vegetables-related eating habits, preference for vegetables in the underweight group was lower than that in the healthy weight and overweight groups (P<0.05). Summarizing the above results, vegetable intake by adolescents was generally low, and the frequency of vegetable intake at lunch as well as preference for vegetables were significantly lower in the underweight group. Studies to identify the relationships between adolescent body types and vegetable intakes are required.