• Agribusiness and Information Management
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• v.1 no.2
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• pp.133-156
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• 2009

This study proposes development strategies for domestic e-commerce of agricultural products. So far, it grows quantitatively so fast, but because of lack of continuous management, it does not work properly. Previous studies have some outcome for vitalization of e-commerce, but they have limits that they neglect rapid changes of e-commerce circulation structures and practical problems farmers go through when they sell their products. This study deals with these problems more than previous. The first phase of this study analyzes two cases of overseas successful and failure e-commerce sites of agricultural products, for example, Wine.com and Webvan.com. The second phase analyzes As-Is and distribution structure of domestic e-commerce of agricultural products. Finally this study asserts three strategies for domestic e-commerce of agricultural products based on Web 2.0 environment.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1252-1258
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• 1998

Capillary electrophoresis (CE) with rice proteins was used to discriminate 10 domestic rice cultivars in less than 25 min. Most cultivars were differentiated quickly and easily using P-ACN buffer system. CE of rice prolamins allowed classifying ten varieties of Korean rice into three groups. Peak h was characteristic peak for Dongjinbyeo, Gaehwabyeo and Yongnambyeo which were classified into the group of Dongjinbyeo. Chuchungbyeo, Odaebyeo, Mangeumbyeo and Bonggwangbyeo easily differentiated from the group of Dongjinbyeo by the absence of peak h which were classified into the group of Chuchungbyeo. Peak g typical for Illpumbyeo, Hwaseungbyeo and Hwayoungbyeo accounted for 70% of total peak area. They belong to the group of Illpumbyeo. Some cultivars showed specific peak patterns among ten cultivars, Illpumbyeo was differentiated from others by several peaks between peak c and peak f, and the peak d was apparently detected in Odaebyeo not in others. Other minor differences were also found within each group. The result of the study showed that CE has potential for discrimination of rice cultivars. It also possesses the inherent advantages such as low mass requirements, fast seperations, and quantitative analysis through on-capillary UV detection.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.79-90
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• 2006

This study was performed to investigate the dietary behaviors and food intake patterns of university students according to the obesity index(OI). The subjects were 349 students(107 males and 242 females) who were assigned to one of the following groups based on the percentage of ideal body weight: underweight(OI< 90%), normal ($90%{\leq}Ol<10%$) and overweight($OI{\geq}110%$). The dietary behaviors and food intake patterns were evaluated by questionnaires and 24 hour recall method. The results were summarized as follows. The rates of underweight, normal, and overweight students were 33.8%, 61.0%, and 5.2% respectively. The ratios of underweight was higher than overweight, especially in case of female. The 60.46% of subjects responded that they had an irregular eating habits, especially in overweight group(72.22%). The 52.44% of subjects showed skipping mealtime more than one time per day. The overweight group had a tendency to overeat themselves than other groups. The normal group had less unbalanced dietary pattern than the other groups(p<0.0019). Most subjects had a snack(96.27%). The percentage of those who drank and smoked were 86.74% and 19.54%, respectively. The smoking value was significantly higher in the overweight group(p<0.0009). The food consumption frequency by food groups was not different among the groups except instant and fast food. More than 50% subjects consumed fish, legumes & its products, and vegetables everyday. There was significantly less rate of the instant and fast food consumption frequency in the normal group(p<0.0177). The 3/4 subjects that showed the lower consumed level in RDA(< 75%) were under-nutritional state in the Fe and Ca. In case of Ca, there was a higher NAR value in the overweight group(p<0.0257) significantly, and Fe, protein, vitamin $B_1$, vitamin $B_2$, and niacin showed similar tendencies. The INQ of Fe was significantly higher in the overweight group than other groups(p<0.0335).

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.128-134
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• 1991

To study the reduced growth and synthesis, proeviously reported, of ${\beta}$-galactosidase of alkalophilic Bacillus sp. YS-309 at the higher lactose concentration of 0.5% (w/v) in the medium, lactose transport and utilization were examined. The results showed that lactose transport was influenced by the addition of four kinds of antibiotics, and tetracycline stimulated most but not valinomycin. PEP-potentials of the cells grown on lactose was estimated lower than the cells on glucose and on galactose. Thus, the transport of lactose was independent of intracellular PEP and phosphorylation reactions, and was thought to be uptaked directly or oxidized in part in the transport process. In the other hand, once lactose was uptaked into the cells, it was hydrolyzed by ${\beta}$-glactosidase to glucose and galactose. The former was metabolized fast but the latter was accumulated. Galactose and lactose were not utilized until glucose was mostly depleted in the medium. The ${\beta}$-galactosidase synthesis decreased in the presence of glucose over 0.2% and galactose over 0.05 to 0.1%, respectively. In conclusion, it was considered for glucose as a repressor and galactose as a inducer for ${\beta}$-galactosidase synthesis even though the mechanisms were not elucidated. Catabolite repression of glucose on the enzyme synthesis was not relieved by the addition of exogeneous cAMP.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.

• Journal of Microbiology and Biotechnology
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• v.12 no.3
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• pp.398-405
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• 2002

Bifidobacteria have been previously shown to stimulate the immune functions and cytokine production in macrophages and T-lymphocytes. Accordingly, the RAW 264.7 murine macrophage cell line was used to assess the effects of Bifidobacterium on the proliferation and cytoskeleton reorganization of the cells. Cytokine production after exposure to Bifidobacterium was also monitored in both whole cells and cell-free extracts. When RAW 264.7 cells were cultured for 24 h in the presence of heat-killed Bifidobacterium bifidum BGN4, the proliferation of macrophages was slowed down in a dose-dependent manner and cell differentiation was observed by staining with the actin-specific fluorescent dye, rhodamin-conjugated phalloidin. Although EL-4 cells, a T-cell line, stimulated RAW 264.7 cells to produce TNF-${\alpha}$ and IL-6, the stimulatory activity of B. bifidum BGN4 decreased as the EL-4 cell number increased. When disrupted and fractionated BGN4 was used, the whole cell fraction was more effective than the other fractions for the TNF-${\alpha}$ production. In contrast, the cell-free extract exhibited the highest IL-6 production level among the fractions, which was evident even at a $1{\mu}g/ml$ concentration. The current results demonstrate that Bifidobacterium induced differentiation of the macrophages from the fast proliferative stage and that the cytokine production was differentially induced by the whole cells and cell-free extracts. The in vitro approaches employed herein are expected to be useful in further characterization of the effects of bifidobacteria with regards to gastrointestinal and systemic immunity.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.803-811
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• 2023

BACKGROUND/OBJECTIVES: Nutrition knowledge has been reported to have a weak positive effect on healthy eating behavior. This study aimed to determine if there was a difference in nutrition knowledge depending on the choice of science subject in high school and whether that affected the actual eating habits of college students in Japan. SUBJECTS/METHODS: The subjects were 514 college students, the majority first-year students, in 3 cities in Japan. A questionnaire survey was conducted on elective subjects in science in high school, diet (11 items), lifestyle (5 items), and nutrition knowledge (34 questions). The preliminary survey was conducted on 47 students in the fall of 2019, and the full-scale survey was conducted in May-June and October-November 2021 at the end of lectures for the first-year students. RESULTS: The students in the high-score group (24-31 points, n = 180) had a higher intake of vegetables (odds ratio [OR], 1.78; 95% confidence interval [CI], 1.12-2.82; P = 0.015) and breakfast (OR, 1.64; 95% CI, 1.03-2.60; P = 0.035), and a reduced intake of fast food (OR, 0.27; 95% CI, 0.14-0.51; P < 0.001) than those in the low-score group (6-19 points, n = 150). Only the biology and chemistry students had significantly higher nutrition scores than the other groups (all: P < 0.001), but no significant difference was found between the other groups. Understanding nutrition learned in elementary and junior high school is appropriate, while molecular structure, recommended amount, and food poisoning were insufficient. CONCLUSIONS: Knowledge of nutrition appears to have a positive effect on the actual eating habits of college students. Although biology and chemistry in high school may help students understand the foundations of good nutrition, specialized food education may be required to make informed dietary choices.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.791-798
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• 1994

Ohmic heating is a food processing operation in which heat is internally generated within foods by the passage of alternating electric current. The process enables highly viscous paste foods such as Kochujang, and fermented soybean paste to be heated very fast. In order to develope the novel pasteurization process of paste foods, static Ohmic heating system was built, and heating characteristic during Ohmic heating under various conditions were studied. Electric conductivities of Kochujang and fermented soybean paste at room temperature were 1.865 S/m and 2.510 S/m, respectively and increased linearly with increasing temperature. Specific heating rate was highly dependent on the frequency. The highest heating rate was achieved at 5 KHz for Kochujang and 20 KHz for fermented soybean paste. Uniform heating throughout the sample was achieved during Ohmic heating with low frequency electrical currents, however above 5 KHz frequency, surface temperature was several degrees higher than the bulk.

• Korean Journal of Health Education and Promotion
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• v.13 no.2
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• pp.69-96
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• 1996

This study was conducted to investigate the awareness and practice level of health food intake and use the information for the development of Public Health Policy and Health Education Program in order to help healthy dietary life. The interview was done by trained surveyors on 1, 143 city dwellers who were selected randomly from Oct. 2, to Oct. 21, 1992. The results are summarized as follows: 1) General characteristics of subjects; Among 1, 143 respondents, there were more female(53.8%) than males(46.2%) and the age group of 20-29 account for the hightest portion, 46.7%. As for the education levels, 45.3% of the subjects were college graduates. And 38.9% of the subjects were students. 2) The percentage of subjects who assess themselves ‘Healthy’ was 46.7% and ‘Not Healthy’ was 17.4%. 3) The subjects who have irregular meals(3 times a day) was 48.7%, the rate of females was higher than males. The proportion of unmarried subjects, people with low economic level, high education level, and students was high. 4) As for the amount of 1 meal, 72.4% was ‘moderate’, 16.3% was ‘too much’ amount, which was higher in 19 years old, single, low economic level, elementary school graduate, than other groups. 5) As for the eating speed, 40.2% was fast, which was higher in single(44.3%), in low economic level(50.0%). college graduate(44.9%), student(44.7%) than other groups. 6) As for the level of preference to hot and salty food, 25.7% preferred to have hot and salty food. The difference in the degree of preference to hot and salty food by age and economic level was significant. 7) With regard to the individual food taste, the subjects who prefer to meat and fried food were 12.3%. Which was higher in the group under 19 years old, single, and college graduates. 8) With regard to having a snack, 38.7% have a snack. By characteristics, the subjects who have a snack were higher in female, under 19 years old, single, high economic level, apartment dwellers, college graduate, and student than other groups. 9) As for the coffee intake amount per day, 39.8% of subjects was more than 3 cups daily. 10) With regard to the self-assessment of body weight, the subjects who assess themselves over body weight had late dinner time. 11) As for the correlation among related variables, the age and taking breakfast was positive correlation. And sex and drinking alcohol was positively associated while age had negative correlation.