• Environmental Analysis Health and Toxicology
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• v.25 no.1
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• pp.41-55
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• 2010

The aims of this study were to develop the suitable "system software" in chemical ranking and scoring (CRS) for the food hazardous chemicals associated with environmental emission and to suggest the priority lists of food contamination by environmental-origined pollutants. Study materials were selected with reference to the priority pollutants list for environment and food management from domestic and foreign research and the number of study materials is 103 pollutants (18 heavy metals, 10 PBTs, 10 EDs, and 65 organic compounds). The Food-CRS-Korea system consisted of the environmental fate model via multimedia, transfer environment to food model, and health risk assessment by contaminated food intake. We have established that health risks of excess cancer risks, hazard quotients (HQs) by chronic toxicity and HQs by reproductive toxicity convert to score, respectively. The creditable scoring system was designed to consider uncertainty of quantitative risk assessment based on VOI (Value-Of-Information). The predictability of the Food-CRS-Korea model was evaluated by comparing the presumable values and the measured ones of the environmental media and foodstuffs. The priority lists based on emissions with background-level-correction are 15 pollutants such as arsenic, cadmium, and etc. The priority lists based on environmental monitoring date are 17 pollutants including DEHP, TCDD, and so on. Consequently, we suggested the priority lists of 13 pollutants by considering the several emission and exposure scenarios. According to the Food-CRS-Korea system, arsenics, cadmium, chromes, DEHP, leads, and nickels have high health risk rates and reliable grades.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.227-227
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.229-229
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• 2005

• Culinary science and hospitality research
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• v.9 no.4
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• International Journal of Industrial Entomology and Biomaterials
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• v.31 no.1
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• pp.30-33
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• 2015

Enzymatic modification of proteins is often used to increase the biological activity of materials. Silkworm powder has been investigated as a functional food resource, but no study has been performed on its modification by commercial food enzyme. Therefore, this study aimed to determine the feasibility of such modification of silkworm powder by alkaline protease. The activity of the enzyme was confirmed using an azocasein assay. Subsequently the silkworm powder was hydrolyzed by enzymatic treatment. UV visible spectrometry showed that the supernatant of silkworm powder subjected to enzymatic treatment had a stronger absorption band than the untreated powder. SDS-PAGE electrophoresis showed that the molecular weight of silkworm powder decreased on enzymatic treatment. Thus the results indicate that commercial enzymes might be used to modify the characteristics of silkworm powder.

• Economic and Environmental Geology
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• v.48 no.3
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• pp.255-260
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• 2015

There are more than 2000 minerals on earth, and it has been implemented in various fields such as environment, architecture, livestock, chemistry, pharmaceuticals. Clay minerals are considered that they can change the physical and chemical properties through the adsorption and release of metal ions. Although domestic deposit of non-metallic mineral resources is approximately ninety-six billion tons, its application is limited and has hardly been used in high value-added industries involved in medicine, medical supplies, and functional food materials. Bentonite and zeolite are already used for cosmetic purposes and also used in living goods and packing materials. However, direct application to the food industry is relatively very rare. Since records regarding the intake of minerals for foods and medicines are found in the old literatures, the utilization of non-metallic minerals as food materials appears to be highly profitable. According to the trends in patent research for food and mineral resources, the company plays a main role for the development of the food containing non-metallic minerals in USA, and the trends confirms that this industry is emerging. Here, we provided the information about domestic and foreign patent trend for food industries involved in mineral resources and the application of mineral resources in the food industries. We also covered the domestic regulation regarding usage of mineral resources in food, and proposed domestic application plan for food production using mineral resources in the future.

• Clean Technology
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• v.26 no.2
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• pp.109-115
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• 2020

Over the last 3 years, the global food 3D printing market has grown at an average annual rate of 31.5% and has shown an industry size that reached about U$ 9.46 billion. Food 3D printing technology has the advantage of being utilizable in diverse ranges because it enables free design of existing foods so that foods can be produced according to individuals' tastes and purposes. Many countries around the world are producing food 3D printers to release trial products such as foods employing the advantages of food 3D printing. They are also attempting to apply food 3D printing in various fields such as combat rations, space rations, restaurants, liquid foods, foods for the elderly, diets for patients, and baby foods. Whereas the 3D printing market, which has a high growth potential and is expected to continue to expand in size, is highly likely to become a blue ocean, not only is food 3D printing technology small in South Korea, but also the overall ratio of 3D printing utilization and the scale of the relevant industry are small. This is attributable to the fact that South Korea has problems such as insufficient institutionalization compared to developed countries and delays in the development of standardized domestic materials. Therefore, this paper is intended to inform the necessity of food 3D printing and describe food 3D printing technology and food 3D materials in order to obtain the additional effect of vitalizing the South Korean food 3D printing market.

• Journal of the Korea Safety Management & Science
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• v.15 no.4
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.7-12
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• 2006

The EU regulation of overall migration which is the cornerstone of the limitation to ensure that plastic materials and articles intended to contact with foodstuffs are fit for the intended application, was reviewed. In Council Directives, it was established in detail what simulants, contact times and temperatures are to be used in migration tests performed under standardized conditions. In some cases, conventional conditions for substitution test was provided, because of technical reasons. Moreover, a reduction factor ranging from 2$\sim$5 may be applied depending on the foods, because olive oil which is simulant for fatty foods, is severe solvent compared with most fatty food.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.357-365
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• 2014

Purpose: The continued increase in the world population has triggered an increased demand for food. Cereal grains, flour, and their products constitute the staple diet for most of the world's population. This high demand for food, particularly for cereal-based products, has been exploited for commercial gain through adulteration of food materials. We provide a thorough review of the current developments and limitations of modern, nondestructive analytical techniques used for detection of adulterants in cereals and their products and compare them with conventional methods. Results: Adulterated food poses a serious health risks to humans, animals, and the ecosystem in general. Over the last few decades, the adulteration industry has developed fraudulent practices that often outsmart conventional methods of detection and quality control. Therefore, technological advancements to aid in detection and measurement of adulterants in food products and to ensure food quality and safety are critically important to consumers worldwide. Conclusion: There is a continuous demand for development of nondestructive technology to improve the accuracy and efficiency of detection, measurement, and qualification of adulterants in cereals and other food materials.