• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2004

Nanofood is advanced functional food which food industry and food scientist try to develop process foods in near future. To be developed nanofood, nanofood materials are needed, such as biodegradable nanosphere material, biotechnical nanofood material, and protein and nanofood material. There are some food industrial applications with nanotechnology, such as nanoencapsulation, nanomolecule making, nanoparticle and powder making, nano separation, and nano extration. We can find several nanofoods and nanofood materials on the market. In addition, dairy industry is also in the first step for the development of nanofunctional food. However, nanoencapsulations of lactase, iron, vitamin C, isoflavone are developed for functional milk. Dairy industry needs various nanofood materials to be advanced functional dairy products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.29-32
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• 2007

In a comparison the Logistics system for Agro-food of Korea and the Logistic system of Europe and Japan, the more developed countries of Europe have better systems. This well-formed rationalization of Logistics on Agro-food, and perfectly-equipped packaging system measurements for Agro-food make 100% pallet freight possible. Also, this means that a unit load system has been achieved. In Japan, the Logistic system is mainly accomplished by auction. However, it has been rapidly changing into the same type as the developed countries these days. Logistic system in Korea is also mainly accomplished by auction under the influence of Japan. However it also has been rapidly changing in to the same type as the developed countries these days. In the future, Korea has to build up international competitiveness in the face of FTA(Free Trade Agreement) era. This can happen by having better-organized Agro-food Logistics system and unit load system which results in accurate packaging system measurements.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.520-528
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• 1997

This study was conducted to develop a food frequency questionnaire for an epidemiological study of dietary patterns and nutrient intake among Koeran American. A random sample of 101 Korean Americans between the ages of 17 and 71 residing in New York and New Jersey was interviewed by the method of 24-hour dietary recall. The foods Korean Americans consumed most frequently were rice (91% of the population), kimchee (81%), coffee(59%), bread(49%), apple(45%), bean sprouts (33%), milk (30%), dried anchovies (27%), eggs(27%), juice (26%), bulgogi, and soybean paste soup (24%, equally. The classification of food items standardized portion sizes were according to both Block's questionnaire and the standardized portion sizes by the Korean Nutrition Association. The value of this food frequency questionnaire is that it can accurately estimate dietary food patterns and nutrient intake among Korean Americans for epidemiological studies. It could also potentially be modified to study the relationship between specific diseases and food intake in the future.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.548-556
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• 2000

To examine the opinions of consumers concerning the ricecake as a traditional food, we conducted the study of the cognition and interests of children and mothers ricecake for its popularization. Our subjects of study were elementary school children as the future consumers and their mothers as the present consumers. The results were as follows: children favored to eat much more western style food and sweet food than did mothers. All of children and mothers liked traditional food and ricecake, but children did not know how to prepare the traditional food and ricecake, indicating thenecessity of the education of ricecake-making. All of them were satisfied with the taste of ricecake 'on sale, but not with packaging designs and price of ricecake. Development of packaging designs was required for popularization of ricecake to spread worldwide.

• Journal of Contemporary Eastern Asia
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• v.17 no.1
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• pp.152-167
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• 2018

Until recently, Japanese cuisine was known only for sushi and was still considered exotic outside the archipelago. However, today the number of specialized restaurants which serve other traditional foods is constantly increasing all over the world, making Japanese gastronomy one of the most influential. Japanese government has supported the promotion of national cuisine worldwide in different ways, making washoku (Japanese traditional cuisine) one of the main elements of Japan's soft power and cultural diplomacy. In this paper, I will analyse the connection between Japan's gastrodiplomacy, defined as the use of typical food and dishes as an instrument of soft power, and Japan's food security strategy. I will argue that the strategy of promotion of washoku worldwide is not a mere act of popularization of Japanese food but it is strictly related to the issue of the low self-sufficiency rate of the country, as the main objective of the government is the raise of food export, in order to foster agricultural production and improve self-sufficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.415-419
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• 1995

Ornithine decarboxylase(ODC) catalyzes the first and key step in the polyamine biosynthetic pathway. Ornithine decarboxylase is known to the enzyme that increase substantially its activity in regenerating liver. We found that activity and mRNA level for ODC increase significantly after partial hepatectomy in the rat. After laparotomy, there was significant decrease in activity ; however, mRNA content was unaltered in contrast to previous reports of no change in ornithine decarboxylase and thymidine kinase after sham hepatectomy. This may be mediated by the decrease in food intake after hepatectomy. Therefore it is necessary to examine the effect of food intake after hepatectomy on the ODC activity and mRNA level in the future.

• Food Science and Industry
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• v.53 no.2
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.294-301
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• 2008

The purpose of this study was to analyze the effects of food neophobia on food choice motives, such as health concern, weight control, ethical concern, and vegetable consumption. A total of 290 questionnaires were completed. Moderated regression analysis was used to measure the moderating effects of food neophobia. Results demonstrated Model 3 to be the best fit, compared to Model 1 and Model 2. In Model 3, the effects of health concern and food neophobia on vegetable consumption were statistically significant (p<0.01). However, the effects of weight control and ethical concern on vegetable consumption were not statistically significant (p>0.05). As expected, the combination of health concern and food neophobia had a significant effect on vegetable consumption (p<0.05). However, weight control and food neophobia, and ethical concern and food neophobia had no significant effects on vegetable consumption (p>0.05). Moreover, health concern related to vegetable consumption was statistically significant at all levels of food neophobia, except, when level of food neophobia was high (p<0.001). In developing and testing moderated regression models, which integrate relationship among food neophobia, health concern, weight control, ethical concern and vegetable consumption in the future, this study may provide a deeper understanding of the complex relationship among vegetable consumption behavior-related variables.

• Food Science and Industry
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• v.50 no.4
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• pp.92-103
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• 2017

A companion animal is a pet which lives and shares emotions with a person. The global pet industry economy has grown in recent times due to increased awareness of companion animals. In Korea, it grew from 800 million US dollars in 2012 to 2 billion US dollars in 2016, about 2.5-fold growth in five years. Within the pet industry, the pet food market occupies the largest market share having a value greater than 70 billion US dollars globally. In China, the average annual growth rate of the pet food industry is estimated at about 30%, and the market size is expected to reach 18 billion US dollars by 2020. The companion food market has potential to be the fastest growing and most viable food market in the future and would be a strategic employment avenue within the food industry. This report articulates the necessity for product development and institutional improvement of companion animal.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.53-62
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• 2012

In the past, poultry nutrition has focussed on increasing the production efficiency to meet the progress achieved in the genetic potential of broilers and layers. Future directions in poultry nutrition will be driven by not only by the need to maximise biological and economic performance of birds, but also by societal issues (environment, antibiotic growth promoters, welfare, traceability and use of genetically modified ingredients). Key advances in poultry nutrition are discussed and future directions, which can be expected, are highlighted. Given the tightening supply and ever-increasing cost of raw materials, there will be more pressure to extract every unit of energy and nutrients from feed ingredients. In this context, a number of feed additives are expected to play an increasingly significant role. Feed enzymes and crystalline amino acids, in particular, will have a profound effect on future sustainability of the poultry industry. Future nutritional research need to focus on identifying the barriers to effective digestion and utilisation of nutrients and, to achieve this objective, nutritionists must combine their expertise with those of specialising in other biological sciences, including immunology, microbiology, histology and molecular biology.