• Nutritional Sciences
• /
• v.7 no.1
• /
• pp.47-52
• /
• 2004

The food composition database is used to evaluate the nutritional value of foods in Korea. It is used as a source for basic data in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, to aid in the drafting of the National Food Policy, and in clinical and epidemiological research. The database is also used by institutional and commercial food services and by the food processing industry among others. In 1970, the Rural Development Administration(RDA) published the "Korean Food Composition Table" for the first time and it has since become the established authority on food composition for the entire nation. The latest published food composition table (the 6th edition, published by the National Rural Living Science Institute, KDA) covers 2,337 kinds of foods and consists of two volumes. The National Rural Living Science Institute, the Korea Food and Drug Administration, and the National Fisheries Research and Development Institute have continuously improved production of food composition data in Korea. As consumers have grown more interested in the quality and safety of foods and raw agricultural products, we can expect even further development of food composition data through improvements in quality and increases in quantity. We need to develop more comprehensive food composition data by diversifying the kinds of foods that are included, unifying analytical methods, and increasing the number of nutrients covered. Moreover, food composition data must be modified in other ways to make for a better food composition database for the convenience of users. of users.

• The Journal of Fisheries Business Administration
• /
• v.15 no.1
• /
• pp.114-130
• /
• 1984

The structure of food demand is being changed according to the improvement of living standard. Moreover, the intake of animal protein is stepping up. This paper considers how much fresh-fish is consumed as source of animal protein and what extent fresh-fish have substitutive relation for meat with special reference to the change of income and price of fresh-fish and meat. And it is thought to be important work to estimate demand of fresh-fish in attemps to the prediction of food consume pattern and fishing industries in the future. For this estimation, the substitutive relation of fresh-fish and meat is essentially studied. The main conclusions of this study can be drawn as follows: 1. Fresh-fish and meat have substitutive relation on price axis. By the way, increase in demand of A (fresh-fish which have comparatively low price) can be expected according to the low of it's price against meat, but B (fresh-fish wihich have comparatively middle-high price) have peculiar demand without substitutive relation for meat. 2. Demand of A and B rise according to the income increases. 3. It is not sufficient to explain substutive relation of fresh-fish and meat without income variable. 4. Income increases bring about the more increase in demand of B than A. By the way, price increases bring about the decrease of it's consume expenditure, but A have fundamental demand as the source of animal protein. 5. In future, the intake of animal protein will step up. By the way, meat will occupy the more portion of the source of animal protein than fresh-fish.

• Fisheries and Aquatic Sciences
• /
• v.21 no.7
• /
• pp.19.1-19.11
• /
• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.5
• /
• pp.735-739
• /
• 2002

Large quantities of porcine hepatocyte aggregates with various degrees of aggregation (DA) could be obtained by controlling the suspension periods (0,9,24, and 48 h), and by entrapping the hepatocyte aggregates in model materials of encapsulation such as Ca-alginate and type-I collagen gels. The effects of DA on liver-specific functions of hepatocytes were evaluated in order to obtain optimum DA for the cell source of bioartificial liver (BAL) systems. Irregular rugged aggregates (size $75 \pm 28$ $\mu\textrm{m}$) farmed by 24 h of suspension culturing showed peak viability and hepatic functions such as ammonia removal and albumin secretion in the two types of entrapment systems, thus offering themselves as a stable cell source of a BAL system for hepatic functions and scale-up.

• Journal of Preventive Medicine and Public Health
• /
• v.47 no.5
• /
• pp.253-257
• /
• 2014

Arsenic is a ubiquitous, naturally occurring metalloid that may be a significant risk factor for cancer after exposure to contaminated drinking water, cigarettes, foods, industry, occupational environment, and air. Among the various routes of arsenic exposure, drinking water is the largest source of arsenic poisoning worldwide. Arsenic exposure from ingested foods usually comes from food crops grown in arsenic-contaminated soil and/or irrigated with arsenic-contaminated water. According to a recent World Health Organization report, arsenic from contaminated water can be quickly and easily absorbed and depending on its metabolic form, may adversely affect human health. Recently, the US Food and Drug Administration regulations for metals found in cosmetics to protect consumers against contaminations deemed deleterious to health; some cosmetics were found to contain a variety of chemicals including heavy metals, which are sometimes used as preservatives. Moreover, developing countries tend to have a growing number of industrial factories that unfortunately, harm the environment, especially in cities where industrial and vehicle emissions, as well as household activities, cause serious air pollution. Air is also an important source of arsenic exposure in areas with industrial activity. The presence of arsenic in airborne particulate matter is considered a risk for certain diseases. Taken together, various potential pathways of arsenic exposure seem to affect humans adversely, and future efforts to reduce arsenic exposure caused by environmental factors should be made.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.6
• /
• pp.641-645
• /
• 1990

In order to study the influence of culture conditions on cell growth and lipid formation by Mucor sp, various carbon and nitrogen sources initial pH and C./N ratio of medium were investigated. Glucose was found to be suitable carbon source in terms of lipid yield and ${\gamma}$-linolenic acid(GLA) content. When NH4Cl and (NH4)2SO4 were used as nitrogen source lipid content was high(19-21%) but GLA content was low(15-17%) On the other hand when NaNO3 and KNO3 were used lipid content was low(about 13%) but GLA content was high(22-23%). The highest production of lipid was obtained at a C/N ratio of 40 using glucose and (NH4)2SO4 as carbon and nitrogen source respectively. it was found that lipid yield was high at pH4.6 Also this fungus did not grow at 35$^{\circ}C$ and lipid yield was highr at 15$^{\circ}C$ than $25^{\circ}C$.

• International Journal of Internet, Broadcasting and Communication
• /
• v.12 no.3
• /
• pp.139-148
• /
• 2020

Red rose petals are usually disposed but they are an abundant source of phenolics and traditionally used as food supplement and as herbal medicine. Of the Various phenolics, they are known to have anticancer, antioxidant, and anti-inflammatory properties. In this study, we investigated the anti-inflammatory effects of red rose ethanolic extracts (GRP) on lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results demonstrated that pretreatment of GRP (500㎍/mL) significantly reduced NO production by suppressing iNOS protein expression in LPS-stimulated cells. Anti-inflammatory effects by red rose petals were observed in the following. Red rose petals inhibited the translocation of NF-κB from the cytosol to the nucleus via the suppression of IκB-α phosphorylation and also inhibited LPS-stimulated NF-κB transcriptional activity. These findings suggest that red rose petals exert anti-inflammatory actions and help to elucidate the mechanisms underlying the potential therapeutic values of red rose petals. Therefore, red rose petals could be regarded as a potential source of natural anti-inflammatory agents.

• Food Science and Preservation
• /
• v.8 no.2
• /
• pp.169-174
• /
• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1052-1052
• /
• 2001

Hear infrared (NIR) spectra were measured, at five temperatures, for forty-eight samples of honey, from a variety of geographical and botanical sources, and the data has been used to explore the possibility of using NIR spectroscopy for testing label claims concerning the geographical and botanical source of honey being offered for sale to the public. These results demonstrate that the successful characterization of the botanical source of a honey may be obtained by NIR spectroscopy. Further work with large numbers of samples and groups will be required to realized this potential. Additional analysis of these data suggest that research into new ways of obtaining information on the change of absorption with temperature might be beneficial for a range of technologies.

• Korean Journal of Pharmacognosy
• /
• v.7 no.2
• /
• pp.85-93
• /
• 1976

Since cellulose is the only organic material that is annually replenishable in very large quantities, we must explore ways to utilize it as a source of energy, food and chemicals. For the utilization of this resource, it is first enzymatic hydrolyzed to glucose, then the glucose can be used as a food, converted single cell protein by microorganism, fermented to clean burning fuel and other chemicals. Cellulolytic enzyme, cellulase, consists of two or three major components, $C_1-cellulase$, $C_x-cellulase$ and ${\beta}-glucosidase$. $C_x-cellulase$ are fairly common but $C_1-cellulase$ are quite rare. Trichoderma viride is the best source of active cellulose, especially $C_1-enzyme$. Saccharification rate of cellulose in greatly influenced by the degree of crystallinity and extent of lignification. But by the pretreatment the substrate with cellulose swelling agent, delignifying reagent and physical treatment, the degree of saccharification is enhanced. Thus, glucose syrups of 2 to 10% concentration are realized from milled newspaper. The enzymatic hydrolysis of such energy rich material, such as cellulose, to glucose is technically feasible and practically achievable on a very large scale.