• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.275-290
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• 2014

The marine ecosystem represents a vast and dynamic array of bio-resources attributed with its huge diversity and considered as potential untapped reservoirs for the development of functional foods for future health markets. Basically, marine microorganisms, sponges, algae, invertebrates such as crustaceans and mollusks along with marine fish species can be considered as marine bio-resources, which can be utilized to obtain different health benefits for humans, directly or after processing. Most of the bio-molecular components, such as lipids and proteins from these marine bio-resources, which can be extracted in large scale using the modern and advanced biotechnological approaches, are suitable drug candidates for the pharmaceutical industry as well as functional food ingredients for the food industry. Moreover, the furtherance of high throughput molecular biological techniques has already been incorporated with identification, mining and extraction of molecular components from marine bio-resources. In this review, potential marine bio-resources with respect to their extractable bio-molecules were described in details, while explaining the present and prospective methods of identification and extraction, which are integrated with advanced techniques in modern biotechnology. In addition, this provides an overview of future trends in marine biotechnology.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.191-202
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• 2017

This study was conducted to investigate the characteristics of major prebiotics and the related studies, and to provide basic data for future research. Prebiotics are defined as 'nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health'. Well-known prebiotics are inulin, oligofructose, and galacto-oligosaccharide. Prebiotics assist in the health activity of lactic acid bacteria by acting as a substrate for lactic acid bacteria, with their unique physical and chemical properties. Bifidobacteria are known to be beneficial bacteria that prevent intestinal inflammation, maintain intestinal microflora balance, inhibit carcinogenesis, reduce cholesterol, and enhance immunity. However, Bifidobacteria, Lactobacillus, Bacillus, and Weissella are also found in animal-based fermented foods such as milk, cheese, yogurt, and salted fish. Prebiotics can act as a substrate for lactic acid bacteria, helping the activity of lactic acid bacteria and improving health. Therefore, the authors suggest that investigation into the category and effectiveness of prebiotics should be extended in the future through research.

• Agribusiness and Information Management
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• v.4 no.2
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• pp.22-31
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• 2012

Research and technology has been transforming the agriculture to agribusiness which encompasses all operations with all the connections from faming per se, to manufacture & distribution of production supplies and farm commodities. Further, with the revolutionary development of information technology in the last two decades, we cannot talk about agribusiness process alone without considering the information technology embedded in the artifact, process, and structure. Despite the emergence of precision agriculture (PA) which is supported by IT based innovations which can not only improve efficiency in farming operations but also contribute to environmental sustainability, the adoption of IT among farmers and in agriculture industry are rather low than expected. Thus, Korean government has been seeking to converge IT into food, agriculture, forestry and fisheries to improve the competency of the agribusiness, and much progress has been made. This paper investigated the status quo of the current IT convergence with Food, Agriculture, Forestry and Fisheries in Korea, and further proposed future policy directions.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.123-130
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• 2005

Hydrogen-donating capacity, scavenging activity of reactive oxygen including superoxide anion radical and hydrogen peroxide, metal-chelating activity, and reducing power of garlic extracts were investigated. All tested garlic extracts exhibited in vitro antioxidant activities, with Uiseong extract showing highest hydrogen-donating and hydrogen peroxide-scavenging activities, and reducing power, followed by Seosan and Samchek extracts, in proportion to total thiosulfinate contents. Higher scavenging activity of superoxide anion radical was observed in Uiseong than Seosan and Samchek extracts. Metal-chelating activity increased in order of Uiseong < Seosan < Samchek, showing inverse relations to total thiosulfinate content. Garlic extracts of Uiseong and Seosan showed weak prooxidant activities and that of Samchek showed strong antioxidant activity against $Cu^{+2}$-induced human LDL oxidation. Protective effects on peroxyl and hydroxyl radical-induced DNA strand damages were observed in all tested garlic cloves. These results indicate growing conditions of garlic cloves affect total thiosulfinate content and antioxidant activities.

• Food Science and Industry
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• v.51 no.3
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• pp.229-237
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• 2018

The objective of this paper is to understand the history, current status, and future of Korea meat processing industry. The numbers of businesses, employees and distribution in the domestic meat processing industry have steadily increased year by year. The trends of the Korea meat processing market are being launched with customized products due to rapid changes in consumer's lifestyle. Futhermore, the misconceptions against meat products have been still going on these days. Thus, meat products are perceived as a representative food for fast food and junk food to consumers, and growth of meat processing industry was slow-down due to concerns that some additives contained in meat products, such as phosphate and nitrite may not be good for human health, as World Health Organization (WHO) reported a couple of years ago. Therefore, future meat processing industries should be developed safe, and high quality consumer-oriented products. Finally, it will be able to achieve the unlimited development of the Korea meat processing industry by monitoring rapidly changing consumer needs, improving awareness and producing high quality meat products.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.719-723
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• 2014

BACKGROUND/OBJECTIVES: South Korean's sodium consumption level is more than twice the upper limit level suggested by the WHO. Steep increases in the prevalence of hypertension and cardiovascular disease in Korea necessitate more effective sodium reduction programs. This study was conducted in order to compare sodium intake-related eating behaviors and key psychosocial factors according to age group and gender. SUBJECTS/METHODS: Using an online survey, a total of 1,564 adults (20-59 years old) considered to be geographically representative of South Korea were recruited and surveyed. The major outcomes were perceived behaviors, knowledge, intentions, and self-efficacy related to sodium intake. RESULTS: The results show that perceived behavior and level of self-efficacy related to low sodium consumption differed by age and gender. Female participants showed better behavior and intention towards low sodium intake than male counterparts. Young participants in their 20s showed the lowest intention to change their current sodium intake as well as lowest self-efficacy measures. CONCLUSIONS: Future sodium reduction interventions should be developed with tailored messages targeting different age and gender groups. Specifically, interventions can be planned and implemented at the college level or for workers in their early career to increase their intention and self-efficacy as a means of preventing future health complications associated with high sodium intake.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.509-518
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• 2019

To monitor the levels of antimicrobials, allergens, pathogens and other contaminants in foods meant for human consumption, it is imperative to have quick, accurate and low-cost tests. Advanced techniques (e.g. label-free biosensor assays) have been developed over the past 10-15 years to solve some of these problems. As biosensors, immunosensors can provide real-time measurements, a high degree of automation, and improved throughput and sensitivity. By comparison with conventional methods, immunosensors are less expensive, less sophisticated physicochemical instruments that require less time for analysis while also being more user-friendly. In this review, we discuss our current knowledge about immunosensors, their strengths and weaknesses, as well as the future of these biosensors in food safety.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.231-243
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• 2000

This study was conducted to investigate the relationship between body image and BMI with satisfaction of own body image, snack intake practices, food intake practices and weight control practices of 226 female college students in Jeonbuk province using questionnaire. The results were summarized as follows : 1. The average height, weight and BMI was 162.08cm, 52.02kg and 19.78, respectively. The average ideal body weight of the subjects was 48.92kg. Ninety percent of the subjects was dissatisfied with their body image. The degree of dissatisfaction was higher in the group who recognized themselves as fat. Most of subjects wanted to lose weight, but as the group having a recognition of thin body image significantly wanted to gain weight (p<0.001). 2. The subjects preferred fruits and juices for snack. The more subjects recognized themselves as fat, the more they restricted snack intake (p<0.05). 3. The rate of skipping meal tends to increase. The subjects did not intake balanced meals and skipped breakfast most (20.7%). The number of food groups taken at breakfast, lunch and dinner was 1.84, 2.25 and 2.55, respectively and the most variable food groups were taken at dinner(p<0.001). Dairy food group intake was low. The duration of meal time was longer in the underweight group by BMI regardless of body image recognition (p<0.05). 4. The weight controlling method was concentrated mostly on decreasing food intake. The more subjects recognized themselves as fat, the more they tried to control weight (p<0.001). Even though 59.5% of the subjects with no weight control experience had no future weight control plans, 50% of the group who recognized themselves as normal or fat did not want to control weight in the future (p<0.01). These results suggest that nutrition education programs and correction programs of food behaviors and weight control should start from focusing on the accurate recognition of body image for college female students.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.681-692
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• 2021

Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

• Journal of the Korea Society of Computer and Information
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• v.28 no.3
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• pp.83-89
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• 2023

This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method. The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.