• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.75-84
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• 2010

The growth of food industry has not increased the demand for domestically produced agricultural products as raw materials. This is because the prices of domestic agricultural products are expensive relative to the imported ones and domestic products are hard to be supplied consistently. Thus the connection between domestic agriculture and food industry must begin with the investigation of appropriate items that have potentials to be used as raw materials for food industry. There have been many policies that support regional agriculture such as the policy that fosters regional cluster for agriculture. These policies can contribute to instigate the connection between agriculture and food industry. The infra prepared by the supporting policies and the facilities that food companies are operating can be used together for both agriculture and food industry. The complementary utilizations of the infra and facilities may encourage the connection between agriculture and food industry.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.141-147
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• 2021

The foreign trends of noncompliance occurring frequently in food contact materials during the period of 2011-2019 was investigated by analyzing the food safety risk information DB in the National Food Safety Information Service (NFSI). A total of 2,042 cases of noncompliance of food utensils, containers, and packages were classified into 5 violation categories; administrative procedures, manufacturing and processing standards, residues and migration standards, labeling and advertising, and quality standards. This was again subcategorized according to non-compliance causative factors. The non-compliances in residues and migration standards comprised the largest proportion (76.4%) of the violative categories. The number of noncompliance information collected in 2011 was 88 cases and increased to 373 cases in 2019. A 72.8% of the non-compliance case was identified to be products of 4 countries (China 64.2%, Germany 4.0%, Japan 3.2%, and Taiwan 3.1%), those produce large quantities of containers and packaging products. During the period of 2011-2019, the number of illegal use of hazardous materials and illegal recycling of waste synthetic resins has decreased to less than one a year since 2014. On the other hand, after 2016, inconsistency of heat-resisting temperature labeling (Taiwan), non-compliance in paper container's strength standards, violation of printing standards, and the risk of consumer injury while using the products were newly reported due to the strengthening of consumer safety protection regulations. Migration of hazardous substances in synthetic polymer products such as heavy metals, melamine and formaldehyde in melamine tableware, primary aromatic amines which are colorant components in kitchenware such as ladles and spatulas, and phthalate plasticizers have been continuously reported with high frequency.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.226-226
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• 2005

• Food Engineering Progress
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• v.21 no.1
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• pp.12-21
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• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.149-158
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• 2021

Advances in food packaging play an important role in keeping food manufacturing and food supply safe. Food packaging facilitates the storage, handling, transportation and preservation of food, and also contributes to the minimization of food waste. On the other hand, food packaging materials have high production volumes, short usage times, and accelerate the occurrence of environmental problems related to waste. The circular economy has already been introduced to pursue sustainability through resource conservation and recycling, and to reduce waste and carbon emissions. By activating an eco-friendly economic system that minimizes resource depletion and environmental pollution, reducing, reusing, recycling and redesigning the goals of the circular economy will reduce the impact of food packaging on the environment. This review focused on the safety aspects of recycled food packaging as recycling is currently considered an important means of packaging waste management. Assessing the safety of recycled packaging is very important because recycling can increase the levels of potentially hazardous chemicals in packaging and in the food after they are migrated. Various food packaging materials such as plastic, paper and cardboard, aluminum, steel, and multi-material multi-layers packaging are commonly used, but only the recycling safety of plastic food packaging materials, which is the most used and has a significant increase in post-use problem, is discussed in this review.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.441-445
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• 2005

Pinitol and chiro-inositol exert insulin-like effect by mediating post-receptor signaling pathway. Total chiro-inositol concentrations, including pinitol, chiro-inositol, and their derivatives, were determined in 115 natural and food materials to identify economical sources for mass production of pinitol. Carob pod, Bougainvillea, soy whey, and soybean oligosaccharides were rich sources of chiro-inositol. Pinitol was isolated from soy whey and carob pod, considered as economically viable sources, by chromatographic separation using activated carbon. Soy and carob pinitols had same chemical structure as that of reference pinitol based on HPLC and NMR results. Oral administration of soy pinitol and carob pinitol (10 mg/kg) significantly decreased blood glucose at 2-6 hr in streptozotocin-induced diabetic rats. These results suggest pinitol isolated from soy whey and carob pod could be beneficial in controlling blood glucose in animal model of diabetes mellitus.

• The Korean Journal of Food & Health Convergence
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• v.10 no.3
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• pp.19-22
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• 2024

The field of synthetic biology has emerged in response to the ongoing progress in the life sciences. Advances have been made in medicine, farming, eating, making materials, and more. Synthetic biology is the exploration of using living organisms to create new organisms. By manipulating specific genes to express targeted proteins, proteins can be created that are both productive and cost-effective. Solid-phase extraction (SPE) and liquid-liquid extraction (LLE) are employed for protein separation during the production process involving microorganisms. This study centers on Scanning Probe Microscopy (SPM) to showcase its utility in the food industry and food management. SPE is predominantly utilized as a pretreatment method to eliminate impurities from samples. In comparison to LLE, this method presents benefits such as decreased time and labor requirements, streamlined solvent extraction, automation capabilities, and compatibility with various other analytical instruments. Anion exchange chromatography (AEC) utilizes a similar methodology. Pharmaceutical companies utilize these technologies to improve the purity of biopharmaceuticals, thereby guaranteeing their quality. Used in the food and beverage industry to test chemical properties of raw materials and finished products. This exemplifies the potential of these technologies to enhance industrial development and broaden the scope of applications in synthetic biology.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.448-449
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• 2005

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.299.1-299.1
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• 2003