• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

• International Journal of Quality Innovation
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• v.9 no.1
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• Journal of the Korea Safety Management & Science
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• v.4 no.4
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• pp.53-62
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• 2002

As the life standard has enhanced, food products has incomparably advanced both in quality and variety to meet the consumer's choice. Despite of high quality and variety, appropriate food safety system has not been established yet in food manufacturing. With Product Liability issuance effective on July 2002, consumers are demanding far higher food safety level than what it used to be. The food manufacturers are seeking food safety assurance system. HACCP system is a pivotal product safety system providing the infrastructure to PL. By the time in the early 1970 when HACCP was developed suitable for food, it comprised the category of Risk, in fact it was quantitative sequence system. In a preparatory phase of HACCP, decision mostly depends on the quantitative analysis. In a recent study, the introduction of Risk Analysis is being reviewed for Food Safety system. In this study, FTA, FMEA are also reviewed in comparison with HACCP which have been utilized in Safety Engineering.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.52-63
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• 2018

Cheese consumption has been gradually increased in China. However, both the manufacturing process of cheese and the utilization of its main by-product were not well developed. Based on the sensory evaluation, Box-Behnken Design (BBD) was performed in the present study to optimize the cheese processing, which was proved more suitable for Chinese. The optimal parameters were: rennet 0.052 g/L, start culture 0.025 g/L and $CaCl_2$ 0.1 g/L. The composition analysis of fresh bovine milk and whey showed that whey contained most of the soluble nutrients of milk, which indicated that whey was a potential resource of cyclic adenosine-3', 5'-monophosphate (cAMP). Thus, the cAMP was isolated from whey, the results of high-performance liquid chromatography (HPLC) analysis showed that the macroporous adsorption resins (MAR) D290 could increase the concentration of cAMP from $0.058{\mu}mol/mL$ to $0.095{\mu}mol/mL$. We firstly purified the cAMP from the whey, which could become a new source of cAMP.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.120-120
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• 2005

• Food Engineering Progress
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• v.22 no.4
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• pp.283-294
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• 2018

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country's regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.

• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.21-35
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• 2022

Measuring the food safety has been focused only on the psychological consumers' recognition of food safety. The actual measurement tool should consist of the evidence-based statistical data to assess the level of national food safety in scientific perspectives. This paper described the development of a concept to measure the food safety of the food chain based on OECD PSR framework. This paper discusses the elaboration of a set of 8 food safety related data issued as statistical data, and which were same weighted. These food safety statistical data (FSDs) were derived as the basis of measuring the variation of food safety during 2013-2019. The values of the primary production indicator (PPI), the processing and manufacturing indicator (PMI), and the distribution and consumption indicator (DCI) are 0.558-0.859, 0.533-0.691, and 0.979-0.982, respectively. The food safety status (FSS) derived from the safety indicator values of each of the three stages is 0.700-0.810. In order to increase the level of food safety, it is necessary to pay attention to PMI and PPI management. In the future, continuously calculating the level of food safety, managing it like the level of psychological safety, and further expanding it to the level of food safety between countries will help establish policies to improve the level of food safety in Korea.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.831-843
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• 2019

The purposes of this research were to form chitosan oligosaccharide (CSO)/A2 ${\beta}$-casein nano-delivery systems (NDSs) and to investigate the effects of production variables, such as CSO concentration levels (0.1%, 0.2%, and 0.3%, w/v) and manufacturing temperature ($5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$), on the production and physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs to carry resveratrol. The morphological characteristics of CSO/A2 ${\beta}$-casein NDSs were assessed by the use of transmission electron microscopy (TEM) and particle size analyzer. High-performance liquid chromatography (HPLC) was applied to determine the entrapment efficiency (EE) of resveratrol. In the TEM images, globular-shaped particles with a diameter from 126 to 266 nm were examined implying that NDSs was successfully formed. As CSO concentration level was increased, the size and zeta-potential values of NDSs were significantly (p<0.05) increased. An increase in manufacturing temperature from $5^{\circ}C$ to $35^{\circ}C$ resulted in a significant (p<0.05) increase in the size and polydispersity index of NDSs. Over 85% of resveratrol was favorably entrapped in CSO/A2 ${\beta}$-casein NDSs. The entrapment efficiency (EE) of resveratrol was significantly (p<0.05) enhanced with an increase in manufacturing temperature while CSO concentration level did not significantly affect EE of resveratrol. There were no significant (p<0.05) changes observed in the size and polydispersity index of NDSs during heat treatments and storage in model milk and yogurt indicating that CSO/A2 ${\beta}$-casein NDSs exhibited excellent physical stability. In conclusion, the CSO concentration level and manufacturing temperature were the crucial determinants affecting the physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs containing resveratrol.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.56-59
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• 2010

An optimal manufacturing process was established for the mass-production of mulberry leaves tea. The produced tea contained abundant dietary fibers, $\beta$-carotenes, and calcium. Also the polyphenol content and antioxidant activity of mulberry leaves tea were higher than those of simply dried mulberry leaves. These results imply that this tea manufacturing process is effective to utilize the useful components of mulberry leaves.

• Journal of the Korean Applied Science and Technology
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• v.3 no.2
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• pp.17-22
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• 1986

Compositional and quantitative changes of 4-desmethylsterols in soybean (Glycine max. cv. Gangrim) seed and pod at six stages of development from flowering were investigated. The content of 4-desmethyl-, 4-monomethyl- and 4,4-dimethylsterols in developing soybean seed and pod was found to vary between 0.16-0.35, 0.04-0.12 and 0.04-0.06%, respectively. The predominating 4-desmethylsterols were sitosterol, campesterol and stigmasterol. The proportion of sitosterol in seed decreased to 57.0% with maturation, while in pod increased up to 88.7%. ${\triangle}^{7,22,25}$ Stigmastatrienol estimated 7.5% was detected in the fully mature seed.