• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.379-384
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• 2010

We isolated microorganisms presenting high enzymatic activities for amylase, cellulase, protease, lipase or fibrinolysis from Korean traditional soybean sauce and paste. Then, the physiological properties and 16S rRNA sequences of isolated microorganisms were analyzed. All of the isolated 13 strains possessing high extra cellular enzyme activities have higher amylase and cellulase activities than Bacillus subtilis KACC 10114. All the selected strains have protease activities except for D2-14. Except D8-8 and K4-1, other strains have lipase activity. D2-7, D8-8 and K4-1 strains have higher fibrinolytic activities than others, while D8-2 strain has no activity. Most of the selected strains showed antibacterial activity even in gram positive and gram negative bacteria and yeast. Gene sequence analysis of 16S rRNA from isolated strains revealed that all the selected strains were member of Bacillus species.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.373-378
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• 2010

Studies on standardization and quality upgrade of nuruk which is a basic component in brewing are required to increase the quality level of Korean traditional rice wines and to develop the technology for practical use of it. It is important to isolate best strains, to improve the properties and effectively preserve them for brewing industry. In this study, 16 commercial nuruk samples were obtained from the commercial markets located in Chungcheong areas in Korea. 174 fungal strains were isolated from the samples on DG18 medium using a dilution plating method and then screened for enzyme activity and acid production. The active strains were identified based on the morphological characteristics and ITS sequence analysis. Out of 174 strains, 12 strains showed high amylase activity. Especially, Rhizopus sp. CN084, CN174, Aspergillus sp. CN161 and Mycocladus sp. CN042 showed high saccharogenic power and dextrinogenic enzyme activity on cooked wheat bran medium. On the other hand, Aspergillus sp. CN010, CN161, Rhizopus sp. CN105, CN168 and Rhizomucor sp. CN088 produced high acid production on the same medium. Our results showed that the active strains may be used as microbial sources for nuruk starter with good quality in brewing.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.24-24
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• 2020

본 연구는 자생 털부처꽃의 실용적인 산업화를 위해 지피용 재배조건을 조사하고자 수행되었다. 실험재료는 털부처꽃의 종자를 2019년 4월말에 파종하여 8주 후 얻어진 유묘를 사용하였다. 실험은 식재용기(2, 3, 4치 비닐포트), 토양종류(원예상토 단용 및 마사토:피트모스 혼용토(v/v; 2:1, 3:1), 파종용기(162, 200, 288셀 플러그트레이) 및 파종립수(1, 2, 4립)를 달리하였으며, 정식 후 처리구간의 생육특성을 조사하였다. 또한 마사토와 피트모스 혼용토는 9L당 퇴비 1L를 혼합하여 원예상토와 비교하였다. 대조구는 원예상토가 충진된 3치 비닐포트에 정식된 유묘와 셀당 1립이 파종된 200셀 플러그트레이의 유묘를 사용하였다. 유묘는 처리별로 정식한 다음 충북대학교 유리온실에서 12주간 재배되었으며, 매일 2회(5분/1회) 미스트 관수되었다. 연구결과, 털부처꽃의 유묘가 정식된 비닐포트는 포트의 볼륨이 클수록 생육이 우수한 경향을 나타냈다. 특히 4치 비닐포트는 동일한 재배기간 동안 경직경(3.61 mm), 측지수(28.2 ea), 엽수 (311.6 ea), 근장 (22.1 cm) 및 생체중(7049.9 mg)이 가장 많이 증가하였다. 토양종류는 원예상토를 단독으로 사용한 처리구의 생육이 가장 우수하였다. 반면 마사토와 피트모스 혼용토는 재배가 지속되면서 생육이 저조하여, 농업용 퇴비로는 양분이 부족한 것으로 보인다. 파종립수가 증가할수록 각 개체의 생육은 감소하였으나, 4립 파종구의 유묘는 정식 후 풍성한 볼륨을 나타냈으며, 지피용 재배목적에 부합하였다. 플러그트레이는 볼륨이 작아질수록 초장과 생체중이 일부 감소하는 경향을 나타냈으나, 전반적으로 생육은 유사한 경향을 나타냈다.

• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.479-487
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• 2016

Recently, various marine algae have been considered as a natural resource for anti-inflammation. In this research, we investigated the anti-inflammatory activity of Ulva pertusa Kjellman ethanol extract (UPKEE). This study showed that UPKEE inhibited the secretion of cytokines including IL-6, $TNF-{\alpha}$, and $IL-1{\beta}$, and reduced the expression of $NF-{\kappa}B$ and mitogen-activated protein kinases (MAPKs) as well as iNOS and COX-2. In the formation of mouse ear edema test, three doses (10, 50, 250 mg/kg body weight) of UPKEE showed inhibitory activity after inducing inflammation using croton oil. In conclusion, we found that UPKEE showed an inhibitory effect on $NF-{\kappa}B$ and MAPKs, and reduced the secretion of inflammatory cytokines. This result suggests that UPKEE can be used as a natural anti-inflammatory resource in food industry.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Korean Journal of Agricultural Science
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• v.41 no.1
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• pp.65-73
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• 2014

In Korea, many local governments has hosted the agriculture and/or food EXPO for the promotion of agro-food industry. Some EXPOs were successful to achieve their initial goal, but others were severely criticized due to wasting budget without outcome. The comprehensive debates and studies for the better management of EXPOs are required. The purpose of this paper is to analyze users for Jinju international agriculture & food EXPO 2013 and to suggest the strategies for the development of this EXPO. Survey analyses for two groups (enterprises and audiences) were conducted for this research. The results of studies present a few findings: First, the differentiated strategies for each groups (enterprises and audiences) should be developed. Second, EXPO need to attract more participants from the whole country. Third, the methods of advertisement should be improved, especially on-line ads. Fourth, various complains from participants, which are collected via surveys, need to be handled.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.3
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• pp.101-109
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• 2016

This research is to explore food waste management across local governments. In particular, pubic administration on food waste, food waste management (from generation to disposal) and civil complaints in jurisdiction are examined. In doing so, a self-administered questionnaire survey was conducted among civil officers in charge of food waste management, and all the collected responses were statistically analyzed. The main results were as follows: public spending on food waste management was a little larger in metropolises than in provincial cities, and the largest food waste source was identified as households (in housing). While regular collection of food waste by trucks was the most common transport method adopted by local governments, resource recovery for compost/fertilizer production was widely used. Also, most of the respondents agreed that the current approach to food waste handling practices are necessarily replaced with more advanced technology converting waste into energy or fuel. Further, it's found that the civil complaints on food waste management were largely categorized into 3 groups - food waste handling, civil service and food waste retrieval. Therefore, the findings indicate that the development and application of no-food waste or waste-to-resource systems are effective in housing estates where large amount of food waste is generated and eliminated.

• 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.

• Journal of Agricultural Extension & Community Development
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• v.16 no.4
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• pp.993-1019
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• 2009

Local resources can be employed as an original resource for local revitalization. This study has investigated the local resource, and then categorized these to suggest the implication available to the industrialization. Local resources were classified into 5 categories(with 25 subcategories), including remains and ruins, ethnic custom, manners and customs, people, traditional food and the principal product, and the natural ecology environment. Three phases were carried out in this study. We made lists of local resources and analyzed applicable resources among the lists. Also, we selected the target resources for the survey in Gimpo, and also analyzed the application for industrialization. Of all these resources, 560 cases were first investigated, then 51 local resources were in-depth analyzed. Based on this result, the application plan was investigated, dividing the central resources and the connection resources.