• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.199-255
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• 1989

We reviewed studies on food poisoning in Korea from 1959-1988. Three hundred fifty three papers including original articles, review articles, and special editions were selected from thirty two journals and others. In the late 196Os, sujects related with environmental pollution were found. After the middle 1980s, the number of papers abruptly increased owing mainly to publishing the Korean Journal of Food Hygiene. The most frequently studied subject matter was Salmonellosis.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.184-187
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• 2002

Blood products from slaughterhouses that are not hygienically prepared for disposal or food consumption pose a human health hazard. Gamma irradiation is an effective method for sterilization of blood products, but may introduce changes in the molecular characteristics of proteins. This study evaluated the effects of irradiation on animal plasma proteins. Bovine and porcine blood was obtained from a slaughterhouse and the plasma proteins purified and lyophilized. The secondary structure and molecular weight distribution of the plasma protein solutions and powders were examined after ${\gamma}$-irradiation at 1, 5, 7 and 10 kGy. Gamma-irradiation affected the molecular properties of the protein solutions, but not the protein powders. Circular dichroism and sodium dodecyl sulfate-polyacrylamide gel electrophoresis studies showed that increased doses of ${\gamma}$-irradiation decrease the ordered structure of plasma proteins in solution, and cause initial fragmentation of the polypeptide chains and subsequent aggregation.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.171-177
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• 1994

The present study compares the texture describing terms used in East-Asian countries, China, Korea and Japan. The terms and definitions enlisted in the International Standard Sensory Analysis-Vocabulary, ISO 5492(second edition 1992) were used as the reference. It includes hardness, fracturability, chewiness, gumminess, viscosity, springiness, adhesiveness, granularity, conformation, moisture and fatness. The Chinese scripts used for the description of each textural terms in these three countries were compared and their native expressions were collected. The food items representing typical textual characteristics in the East Asian countries were also listed.

• Food Science and Industry
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• v.49 no.3
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• pp.40-54
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• 2016

The recent much attention has been given to weight gain of the population and its consequences on the occurrence of diet-related diseases in developed countries. Sugar is considered to be the main culprit of these phenomena. Food manufacturers attempt to provide the consumer with reduced energy products with non-nutritional sugars. Some studies also showed that consumers preferred foods prepared with natural additives rather than chemical ones, due to health reasons. This article reviews issues related to sugar alternatives, as well as their use, health benefits and risks.

• Food Science and Industry
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• v.52 no.4
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• pp.346-357
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• 2019

In recent years, starch nanoparticles (SNPs) have been received much attention due to their unique characteristics different from native starch. Also, SNPs have economic and environmental advantages because they are prepared from starch, a cheap and safe natural polymer. It can be used in various industrial applications such as food additives, drug carriers, etc. SNPs have been prepared using different methods and their physiochemical, functional properties and possible industrial applications have been reported. Based on these studies, SNPs are expected to be the promising food materials and expand their utilization in many industries in the future. This review covered the overall researches on SNPs, including preparation, physicochemical and functional properties, and discussed their current and future applications including resistant starch materials.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.396.1-396.1
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• 2002

HPTLC(High Performance Thin Layer Choromatography) method was developed for rapid and precise analysis of Sildenafil and modified Sildenafils(Vardenafil. Homosildenafil, Tadanafil). Chromatographic conditions were Optimized for simultaneous analysis of them and each specific UV spectra were obtained. The calibration curve of Sildenafil and modified Sildenafils had a linearity in the range of 1.0 ~ 56.5 $\mu$/ml at 254nm. The Limit of Detection(LOD) and the limit of Quantification(LOQ) of Sildenafil and modified Sildenafils were 0.8$\mu$/ml and 1.0$\mu$g/ml. (omitted)

• Food Science and Industry
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• v.54 no.1
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• pp.2-10
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• 2021

Microplastics with a size of less than 5 mm have emerged as an important environmental and food safety issue, as they have been detected not only in marine but also in terrestrial ecosystem and drinking water. Although many studies have been conducted on the exposure of microplastics and the effects on human health, the lack of standardized experimental methods for microplastics has been reviewed as a major problem. In order to overcome this, European countries such as the Netherlands and Germany are conducting a project to develop detection methods for microplastics as well as to establish the risk assessment methodologies for microplastics. Being the microplastics suggested to have a substantially potential risk on human health, reliable risk assessments should be conducted considering the various sources of microplastics, chemical pollutants and biological factors. In addition, international standards and regulations should be applied.

• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.138.1-138
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• 1997

No Abstract, See Full Text

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.246-260
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• 2013

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.8-17
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• 2016

Purpose: The aim of this study is to summarize and report on the change of food allergy in elementary school students and perception and practices in school nutritionists in Korea from 1995 to 2015. Methods: The search strategy was "(food allergy AND elementary school AND Korea) AND (nutritionist OR perception OR practice)". The search was conducted via KISS, DBPIA, RISS, NDSL, PubMed, Scopus, and Google scholar and full text and abstracts on the topic of food allergy evaluating prevalence, allergen, symptom, perception and practices were included in this review. Results: Out of 1379 records found in the sources, 13 related studies were included in the final analysis. The results showed that the number of students who had experienced food allergy was increasing. The two frequent allergenic foods were eggs and milk. The perception and practices of food allergy in school nutritionists was gradually increased. Conclusion: Further objective evaluations are required to confirm the food allergy status and its management in school.