• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.217-221
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• 2001

Lactobacillus spp. PAP1 과 Lactobacillus spp. MG-G2를 혼합구조로 사용하여 밤 발효제품을 제조하기 위한 제반 조건을 조사하였다. 밤 발효액은 phytone peptone, yeast exract, glucose를 각각 0.4, 0.2. 0.5%이상으로 첨가할 때 산도와 생균수가 가장 컸다. 첨가물 중 phytone peptone은 대두박이나 순물로 대체해도 같은 효과가 관찰되었다. 버섯추출물의 첨가는 산도와 생육을 약간 촉진하였으나 안정제는 약간의 감소를 가져왔다. 기본 발효액은 관능성적이 나빴으나 산도를 0.54%로 낮추고, 당을 10%로 보강하고, so-dium alginate를 0.2% 첨가하였을 때, 산미, 감미, 음용감이 크게 개선되었다

• Food Science and Biotechnology
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• v.15 no.1
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• pp.133-137
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• 2006

Wheat gluten-chitosan composite film (WGCCF) can prevent moisture migration and enhance the antimicrobial properties of gluten in intermediate-moisture foods like sandwiches. To mimic the structure of actual sandwich-type products we developed multi-layer food models, where moisture content and water activity differ. Water activity gradients direct moisture migration and therefore determine product characteristics and product stability. A 10% wheat gluten film-forming solution was mixed with chitosan film-forming solution (0-3%, w/w) and evaporated to generate WGCCF. Addition of 3% chitosan enhanced the mechanical properties of the film composite, lowered its water vapor permeability, and improved its ability to protect against both, Streptococcus faecalis and Escherichia coli, in a 24 hr sandwich test (reduction of 1.3 and 2.7 log cycles, respectively, compared to controls). Best barrier and antimicrobial performance was found for 3% chitosan WGCCF at pH 5.1. Film of this type may find application as barrier film for intermediate-moisture foods.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.692-699
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• 2008

The effects of wasabi stalk on the taste and storage characteristics of baechukimchi were assessed in the final product. Wasabi stalk was added in different ratios: 0, 1, 3, 5, or 7%(w/v) of Chinese cabbage. As the fermentation progressed, the pH of the product dropped. Total acidity increased in all treatments during fermentation. The total vitamin C content increased during the first 8 to 13 days of fermentation. Reducing sugar decreased in all treatment as fermentation continued. The numbers of total cells and lactic acid bacteria increased until they peaked, and then began decreasing as fermentation continued. With regard to acceptability characteristics, the 3% treatment was most favored. With simple regard to the quantitative level of wasabi stalk addition, the 3% treatment was most appropriate under all testing conditions. In conclusion, stalk seems to be an economical and natural additive which has effects on extension of the shelf life of baechukimchi.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.323-327
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• 1994

The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.

• Journal of Korean Society for Quality Management
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• v.37 no.3
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• pp.83-93
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• 2009

This study proposes a stepwise approach to product safety management(PSM), of which roadmap consists of five phases. ISO 9001 QM model is assumed as the first-phase model and each higher-phase model is built by adding a corresponding module to the lower one. In the phase order, those modules are CCMS, a failure to warn, manufacturing defect and design defect. The progress in PSM of a domestic food company is discussed.

• Journal of Industrial Convergence
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• v.1 no.1
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• pp.115-126
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• 2003

In order to examine the determinants of new product success, winning products are analyzed with a focus on merchantability. The specific dimensions of product advantage have not been studied as yet. As results of the analysis, the determinants are classified into function, aesthetics, economy, safety, usability, reliability, brand image, assurance, distribution channel, advertisement, DEF(design for the environment). This study augmented the data set through questionnaire survey to marketing professor in University. The results of this study would be a cue to the future direction of new product development and to management of exist product.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.119-130
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• 2004

Application of lactic acid bacteria in the markets are divided into four categories: dairy industry, health food industry, animal feed industry and pharmaceutical industries. Recently, Lactobacillus acidophilus have been used in the food industry and have obtained great attention as key cultures for health benefit. Since commercial application of L. acidophilus has become a common practice, characterization of these cultures were made. Futhermore, the strains selected should produce a final dairy product possessing good taste and acceptable body and texture, a selection step that cannot be achieved unless the product is actually manufactured. Conjugated linoleic acid (CLA) have been recognized as antioxidants, cancer inhibitors, cholesterol depressing agents, and growth promoting factors. Food products from ruminants, particularly dairy products, are the major dietary source of CLA f3r humans. The CLA content in yogurt or cheese can be increased by action of the starter cultures. The finding of the production of CLA by food starter culture opens interesting perspectives far the future in producing fermented products enriched in CLA.

• Korean Journal of Organic Agriculture
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• v.26 no.3
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• pp.351-367
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• 2018

This study aimed to analyze socioeconomic effect of eco-friendly free school food supply system by Seoul, which has been consistently extended since 2011. To do so, effect of eco-friendly free school food supply system on the beneficiaries, Seoul citizens, was analyzed by using 'labor & income panel', while that on rural society was analyzed by using the surveys on the eco-friendly agricultural product supply performance by the 'Eco-friendly Agricultural Products Retail Center' as well as for students, school parents, nutrition teachers and nutritionists. The results of analysis showed that eco-friendly school food supply system contributes to income redistribution among the Seoul citizens to a certain extent, provides the eco-friendly agricultural product producers in the rural society with the stable market, and positively influences them to secure stable incomes. In addition, eco-friendly free school food reduced the amount of carbon emissions through the use of environmentally friendly agricultural products resulting in environmental improvements and economic benefits. Considering such effects, free school food supply using the eco-friendly agricultural products needs to be consistently maintained in the future without politic change by political ideology and to be extended to middle school level in medium and short-term.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.