• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.279-291
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• 2003

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.55-59
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• 2004

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.147-152
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• 2005

As a part of searching tot the natural components which inhibit the skin aging and wrinkle formation, the $80\%$ methanolie extracts of 121 species of traditional herbal medicines used to treat lung and skin disease were investigated for their in vitro anti-oxidative activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide radicals, and inhibitory activity against elastase. We selected 9 kinds of the traditional herbal medicines showing inhibitory activities of winkle formation. The effective concentrations of 9 candidates for anti-wrinke/skin firming activity was less than 0.1 mg/mL, and there is no toxicity to cell viability at these concentrations. Through analysis of human skin primary patch test data, the traditional herbal medicines represented non-irritant materials. We suggest that these 9 candidates with ability to help anti-wrinkle/skin firming may be useful for functional cosmetic materials.

• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.101-113
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• 2010

The purpose of this study is to develop and evaluate the practical problem-based lesson plan for high school home economics class focusing on consumer choice of genetically modified(GM) food. The ADDIE instructional design model was applied. The first analysis step, practical problems were chosen based on the previous studies and the educational goal suggested in the 2007 revised curriculum. The next design and development steps, 4 hours of lesson plans were developed by reconstitution a chapter of Food Safety. Additional learning materials(17 student activity papers, 17 student reading materials, 3 teacher reading materials) were also developed. The implementation step, the lesson plans developed were applied to the S high school students in Bundang, Geyonggi-do. The last evaluation step, the perception change about GM food and the adequacy of teaching method were evaluated. As results, the studens' attitudes and minds towards the GM food were changed. The level of concern on GM food increased, and the ratio of students who would check whether GM food or not was increased. Also students showed high level of satisfaction on teaching method and materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.612-617
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• 2009

Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were $8.2{\times}10^5{\sim}5.0{\times}10^6\;CFU/g$, which was a higher contamination level than the limit of Korea food code ($10^5\;CFU/g$). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to $4.7{\times}10^4{\sim}6.7{\times}10^4\;CFU/g$, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were $8.0{\times}10^3{\sim}3.5{\times}10^3\;CFU/g$ initially but showed $1.5{\times}10^2{\sim}3.0{\times}10^2\;CFU/g$ after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.

• Journal of Distribution Science
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• v.10 no.11
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• pp.11-20
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• 2012

Purpose - This study attempts to measure the management performance of a food manufacturer using the BSC as one of the main business management techniques used to achieve the vision of a corporation. Research design, data, methodology - The measurement of business performance of a Japanese food manufacturer was conducted from four perspectives of BSC. Matsui (2005) developed the 'Cross-analysis chart'. Results - First, there were many cases where a minor wastage of raw materials was related to increasing costs. Second, the food manufacturer should try to recover the investment cost through significantly increasing the rate of the facility's operations. Third, reducing personnel expenses could be an important issue in labor-intensive manufacturing. Fourth, customer management was very important in the food manufacturing business. Finally, the food manufacturer should actively consider proposals influencing the food culture to secure high profits in the future. Conclusions - There were many limitations in applying these results to Korean food manufacturers, as this study applied to and analyzed the results in the context of the Japanese food manufacturer.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• Bulletin of the Korean Chemical Society
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• v.35 no.9
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• pp.2645-2648
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• 2014

In this paper ultrafine copper nanoparticles (CuNPs) were prepared from copper salt via chemical reduction method with sodium citrate dispersant and polyvinylalcol (PVA) capping polymer. The colloidal CuNPs were characterized by using UV-Visible spectroscopy, Transmission Electron Microscopy (TEM), and X-ray Diffraction (XRD) techniques. Our obtained results indicated that the CuNPs were produced ranging from 2 to 4 nm in diameter. The colloidal solution at 7 ppm of CuNPs exhibited a powerful antifungal activity against Corticium salmonicolor (C. Salmonicolor). Fungal killing assays showed colloid solutions containing 10 ppm of CuNPs killed entirely the cultured fungus. A highly killing activity against the fungus was also performed when the CuNPs were sprayed on pink disease-infected rubber trees. These positive results may offer a great potential to produce CuNPs-based eco-fungicide for pink disease.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.349-355
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• 2012

In this study, we configured a system which ranks hazardous chemicals to determine their management priorities based on experts' opinions and the existing CRS (chemical ranking and scoring). Aggregate exposure of food, health functional food, oriental/herbal medicine and cosmetics have been taken into account to determine management priority. In this study, 25 hazardous chemicals were selected, such as cadmium, lead, mercury, and arsenic, etc. These 25 materials were ranked according to their 1) risk (exposure or hazard) indexes, 2) exposure source-based weight, and 3) public interests, which were also formed based on the existing priority ranking system. Cadmium was scored the highest (178.5) and bisphenol A the lowest (56.8). Ten materials -- cadmium, lead, mercury, arsenic, tar, acrylamide, benzopyrene, aluminium, benzene, and PAHs -- scored higher than 100. Eight materials -- aflatoxin, manganese, phthalate, chromium, nitrate/nitrite, ethylcarbamate, formaldehyde, and copper -- recorded scores in the range from 70 to 100. Also evaluated as potential risks were 7 materials; sulfur dioxide, ochratoxin, dioxins, PCBs, fumonisin, methyl mercury, and bisphenol A, and these materials were scored above 50. Then we compared risk index and correlation coefficient of total scores to confirm the validity of the total scores; we analyzed correlation coefficient of parameter and indicator. We discovered that the total score and weight, which has incorporated public interests, were high and statistically significant. In conclusion, the result of this study contributes to strengthening risk assessment and risk management of hazardous chemicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.732-738
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• 2015

Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.