• Archives of design research
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• v.19 no.5 s.67
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• pp.383-394
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• 2006

In 2005, Giorgetto Giugiaro unveiled the Ferrari GG50 at the 50th anniversary celebration of his design career. Beginning his career at the age of 17, he is a master designer who has achieved design revolution by uniting creativity, design methodology, and technology. He has been awarded a number of international prizes for his exquisite achievements and reputation for car design. Carrozzeria of ITAL DESIGN, founded by Giugiaro, is a company whose ideas combine cutting-edge technology and high quality craftsmanship. Beginning in car design, ITAL DESIGN achieved a positive reputation internationally and, since 1999, has expanded even more rapidly under its new name, ITAL DESIGN-GIUGIARO. The owner of 12 affiliates worldwide, all service systems are buyer-oriented, ensuring the highest level of technical consulting. Beginning with the 1971 Alfa Romeo Alfasud, the 1st major project, more than 100 cars have been designed in the past 35 years, leading to the production or in million cars by major motor companies around the world. Giugiaro has focused on practical performance as well as external beauty in his car design, the best of which enter the mass market. With his philosophy of "I want to be the 1st customer of my design" Giugiaro design invites customer participation and input to meet their needs and demands. Free from the routine, typical image, Giugiaro design has raised the bar for creativity and thinking beyond traditional values and ideologies.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.648-654
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• 2011

Staphylococcus aureus, a major human pathogen, produces a wide array of toxins, which causes various types of disease symptoms. Prevalence of S. aureus in various foods collected during 2006-2008 in Korea was investigated. S. aureus was isolated from 275 of 5,186 (5.3%) food samples collected from hyper-markets in Korea. Seasonal temperature affected the prevalence of S. aureus in various foods with high isolation rate during the summer. Most of the enterotoxigenic strains produced enterotoxin A only or enterotoxin A in combination with another toxin. A total of 54.5% of the tested strains contained either one or more enterotoxin genes and 3.6% possessed a tst gene. This study offers basic information for securing the stability of food during storage and circulation, and provides an epidemiological tool to study the cause, origin and temporal spread of S. aureus food poisoning.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.785-795
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• 2014

This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature ($0^{\circ}C$, $5^{\circ}C$) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.343-347
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• 2008

Recently, Sunshik has been issued because of easy-cook and well-being food. Sunshik basically was made of the heated cereals. Amount of spore-forming Bacillus cereus was detected and it has been caused some problem of food safety. B. cereus was isolate from 57 out of 161 Sunshik samples resulting in the isolation rate of 35.4%. Quantitative analysis of 57 samples showed that 21 samples were less than 100 CFU/g, 33 samples were between 100 and 1,000 CFU/g and distinctively even 3 (1.9%) samples had over 1,000 CFU/g. Typical morphology of B. cereus isolated from Sunshik was observed on MYP agar and then further characteristics was identified by using VITEK 2 (Biomeriux, France). 53 strains out of 57 strains isolated from Sunshik (about 93.0%) produced diarrheal enterotoxin in brain heart infusion broth which was detected by the Bacillus cereus enterotoxin reversed passive latex agglutination test kit (Oxoid England). The D-values of the B. cereus spores were $75^{\circ}C$ (37.1mim), $80^{\circ}C$ (22.5mim), $85^{\circ}C$ (4.9mim), and $90^{\circ}C$ (3.1mim) respectively. The Z-value was calculated $12.8^{\circ}C$ in Sunshik sample inoculated with B. cereus. Therefore, the management of B. cereus in Sunshik is required for the food-safety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1184-1188
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• 2011

This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35 $kg{\cdot}f/cm^2$, a pressure reduction from 250 mmHg, and steaming at 100$^{\circ}C$ for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.

• Journal of Sasang Constitutional Medicine
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• v.10 no.2
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• pp.163-180
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• 1998

In 1492 year, the corn originated in America continent had spread all over the world after spreading into Europe by Columbus. Since the Corn had a similar shape with adlai's one (Yulmoo(율무)), it had been written by the different name of adlai (Yulmoo) at the "訓蒙字會(Hun-mong-ja-hoe)(1527)". Therefore we should consider "Hun-mong-ja-hoe" is the first record of the corn and it is a significant historic record in the civilization exchange between the Orient and the Occident that this record has the only difference of around 30 years later after the spreading corn to Europe. However, this is on the assumption that it is correct for a scholar of Korean literature to persist in that '叡山本' of "Hun-mong-ja-hoe" could be considered as the first edition. The corn had been once classified as a same kind of the Chinese millet because the people had been recognized the corn as a similar group of the Chinese millet and the Indian millet. The Chinese millet contains a summer vigor and becomes as an ingredient of alcoholic drink. And we can find out that $C_4$ type plant (such as corn, Chinese millet, Indian millet, foxtail millet) mostly have a tendency to belong to the food for "Taeumin(太陰人)", because of its high energy efficiency, a flourishing absorption of fertilizing and a strong emission power. The fried corn with a strong summer vigor and a raised feature has a good effect to the treatment of the teethridge disease. And the tea of corn with an warm feature, thanks to its functions of making the stomach and intestines comfortably as well as urination, is a proper food for the 'Taeumin" who is apt to overeat themselves.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.417-422
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• 2009

The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.

• Journal of Navigation and Port Research
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• v.44 no.3
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• pp.158-165
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• 2020

Buoys are a necessary component for the safety of vessel traffic. However, if the buoy becomes inoperable from damage and loss, it can have significant impact on vessel traffic safety as well as unexpected budget spending. The purpose of this study was to evaluate the risk of accidental contact by applying the marine traffic assessment index that can reflect the traffic flow in the sea area. First, Busan Port No. 5 fairway, with a high number of buoys and many contact accidents, was set as the sea area for assessment. to investigate the status of accidental contact and evaluate risk of contact accidents based on the IALA Waterway Risk Assessment Programme (IWRAP MkII) and Potential Assessment of Risk Model (PARK Model). As a result, buoys are near the P recautionary Area wherein the traffic flow was complicated by the Masan port vessel and Busan new port vessel, and buoys are near the entrance of the Gadeok waterway, wherein vessels show a pattern of navigation across the fairway and buoys are near the breakwater in the inner fairway were considered as high risk for contact accidents. This study can be used as basic data for establishing an integrated model to evaluate the risk of buoy contact accidents.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.129-134
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• 2017

Diarrheagenic Escherichia coli is now recognized as an important cause of diarrhea, hemorrhagic colitis and hemolytic-uremic syndrome (HUS) worldwide. E. coli were isolated from 80 of 356 (22.5%) chicken and chilled chicken products in Korea. Fifteen virulence genes specific for pathogenic E. coli, including Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC) and enteroaggregative E. coli (EAEC), were examined by multiplex PCR. STEC virulence markers were detected for eaeA (20.0%), escV (21.3%), stx1 (3.8%), ent (2.5%), EHEC-hly (1.3%), stx2 (1.3%), EAEC virulence marker (astA) was detected in 32.5%. ETEC and EIEC were not detected. STEC serotypes O152, O1, O116, O26, O25, O119 and O153 were found in chicken samples. This suggests the importance of diarrheagenic Escherichia coli control in raw chicken and chilled chicken food for food safety.