• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.412-420
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• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.302-308
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• 2004

This study was conducted to compare the acquiring and using patterns of information about food and nutrition between medical professional group (MP) and non-medical professionals group (NP). Questionnaire survey were done by total 310 subjects, 149 doctors/nurses (MP) working in Dankook University Hospital and 161 general laborers (NP) in Cheonan area. Personal characteristics, interests in food and nutrition information, and application of information about food and nutrition were asked in questionnaire. Age of MP and NP ranged from 20 to 50. In education level, 59.8% of MP and 46.6% of NP had college degree. The source of information favored the most was the internet website, 53.0% in MP and 51.6% in NP. The most interested information subjects in MP were ‘the diet therapy related to diseases’, and ‘cooking recipes’ in NP. The information was applied to their real life in 55.7% of MP and 58.4% of NP. The percentiles who would like to take part in the education about food and nutrition through internet system were 44.3% of MP and 34.8% of NP. From the results of this study, we concluded that many of MP and NP wanted and needed the education on food and nutrition through internet system. For being the better and more efficient source for the information about food and nutrition, internet websites should provide accurate informations and easier method to find the needed information to the users.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.103-121
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• 2000

All the food including Korean food is made by boiling preparing raw materials food. and to know how to cook correctly is the basis to cook delicious food. For mankind, finding out fire was the source of enormous change in the development of food culture. I have investigated the difference in cooking Korean style & Western style, by using fire, and known that there is a little difference between two methods except for cooking method by food. Preferably there is a wide difference by combinations of raw materials and cooking method.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.606-611
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• 1998

For waste recyle, we were investigated on Gardenia blue color production using Gardenia by-product by Bacillus subtilits. Optimum conditions for producing blue pigment were found to be 30$^{\circ}C$, initial pH 6.5, glucose as a carbon source 3% and yeast extract as a nitrogen source 0.5%, respectively. Optimum conditions for fermentor culture were agitation speed 400rpm, aeration 2 vvm and inoculum 5%. The optimum perculture time for inoculum was 20 hrs for blue pigment production.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.2
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• pp.57-66
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• 2014

The leachate recirculation anaerobic digestion system has the advantage of stable methane gas generation compared with existing one phase systems. In this study, an anaerobic digestion system fed with source separated food waste from school cafeteria was studied with different food waste/inoculum anaerobic sludge volume ratios (8:2, 3:7, 2:8). From this study, leachate recirculation anaerobic reactor with food waste/inoculum anaerobic sludge volume ratio of 2:8 that is 9 gVS/L of OLR(Organic Loading Rate) had the highest gas production. Also this anaerobic reactor showed daily decrease of H2S and NH3 contents in produced gas. Average biogas yield was 1.395 m3 Biogas/kg VS added. Other anaerobic reactors with food waste/inoculum anaerobic sludge volume ratio of 8:2 and 3:7 stopped methane gas production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.319-326
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• 1992

The Louisiana crawfish industry comprises the largest concentration of crustacean aquaculture in the United States. Processing plants throughout the culture region annually generate as much as 80 million pounds of peeling waste during recovery of the 15% (by weight) edible tail meat. A commercial oil extraction process for recovery of carotenoid astaxanthin from crawfish waste has been developed. Crawfish pigment in its various forms finds applications as a source of red intensifying agents for use in aquaculture and poultry industries. Crawfish shell, separated in the initial pigment extraction step, is an excellent source of chitin. Applicable physicochemical procedures for isolation of chitin from crawfish shell and its conversion to chitosan have been developed. Crawfish chitosan has been demonstrated to be both an effective coagulant and ligand-exchange column material , respectively, for recovery of valuable organic compounds from seafood processing wastewater.

• Journal of Microbiology and Biotechnology
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• v.19 no.1
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• pp.78-82
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• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.185-199
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• 2006

The purpose of this study was to estimate the sites providing accurate and useful informations to the public by monitoring food and nutrition informations distributed through the internet quantitatively about 13 items of 7 necessary requisites. Total of 457 internet sites on the searching engines of Yahoo, Empas, Nate, Naver and Daum were monitored by 10 panels from May, 2004 to October. Thirty eight % of the sites got 7 & 8 total of 14 points and total sites showed a normal distribution. From the estimation of meta data, individual sites(5.19) were operated insufficiently compared with the commercial sites(6.10) and institutional sites(6.60) (p<0.000). According to administrators, sites were evaluated in the order of research institute> government organization> academic association> pharmaceutical company, club, food company, university> hospital> individual (p<0.000). While low-ranked sites were lack of authority because they didn't show the information provider and source, high-ranked ones lack of sustainable management(updating informations) and security. From this study, we suggest that 1) theme, contents and design have to prepared with variety to suit the need of target clients instead of that of site operator; 2) source and origin of information have to be provided; 3) informations have to be updated often and site to be managed sustainably.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• Food Science and Industry
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• v.45 no.2
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• pp.20-28
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• 2012