• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.181-192
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• 2006

A survey was conducted to analyze the conditions of Codonopsis Lanceolata and Codonopsis Lanceolata dishes. The subject, 299 housewives from Seoul and the metropolitan area were surveyed on their general background and actual state of diet and health management. They were also asked 10 questions on the perception of Codonopsis Lanceolata, 8 on the foods using Codonopsis Lanceolata, and also the need for development of processed foods using Codonopsis Lanceolata, and their intention. This is the abstract so it is obvious that the following are yow result. The need for development of processed foods using Codonopsis Lanceolata showed $3.32{\pm}0.61$ and the subjects answered side dish ($3.60{\pm}0.65$) beverage ($3.26{\pm}1.09$), one dish foods ($3.19{\pm}0.71$), health foods ($3.14{\pm}0.9$) and dessert ($2.99{\pm}0.81$) as the order for the foods they wished to be developed. It can be concluded that cooking and processing methods reflecting the preference of housewives need to be developed.

• Journal of the Korean Applied Science and Technology
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• v.40 no.5
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• pp.1163-1175
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• 2023

Cholesterol is prone to oxidation, which results in the formation of cholesterol oxidation products (COPs). This occurs because it is a monounsaturated lipid with a double bond on C-5 position. Cholesterol in foods is mostly non-enzymatically oxidized by reactive oxygen species (ROS)-mediated auto-oxidative reaction. The COPs are found in many common foods of animal-origin and are formed during their manufacture process. The formation of COPs is mainly related to the temperature and the heating time the food is processed, storage condition, light exposure and level of activator present such as free radical. The level of COPs in processed foods could reach up to 1-10 % of the total cholesterol depending on the foods. The most predominant COPs in foods including meat, eggs, dairy products as well as other foods of animal origin were 7-ketocholesterol, 7 α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (7β-OH), 5,6α-epoxycholesterol (5,6α-EP), 5,6β-epoxycholesterol (5,6β-EP), 25-hydoxycholesterol (25-OH), 20-hydroxycholesterol (20-OH) and cholestanetriol (triol). They are mainly formed non-enzymatically by cholesterol autoxidation. The COPs are known to be potentially more hazardous to human health than pure cholesterol. The procedure to block cholesterol oxidation in foods should be similar to that of lipid oxidation inhibition since both cholesterol and lipid oxidation go through the same free radical mechanism. The formation of COPs in foods can be stopped by decreasing heating time and temperature, controlling storage condition as well as adding antioxidants into food products. This review aims to present, discuss and respond to articles and studies published on the topics of the formation and inhibition of COPs in foods and key factors that might affect cholesterol oxidation. This review may be used as a basic guide to control the formation of COPs in the food industry.

• Korean Journal of Community Nutrition
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• v.29 no.3
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• pp.222-233
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• 2024

Objectives: This study was conducted to investigate the status of total sugar intake and contributing foods in Korea according to age groups. Methods: This study used 24-hour dietary recall data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021) to investigate the nutritional and total sugar intake status among Koreans. A total of 18,338 research participants (≥3 years old) were included in this study. To analyze the types of foods contributing to total sugar intake, these foods were categorized into 15 types. Moreover, we examined the total sugar intake and ranked the most consumed foods by age groups (3-11 years, 12-18 years, 19-34 years, 35-49 years, 50-64 years, over 65 years). A survey procedure was employed for statistical analysis. Results: The energy intake ratio from total sugars was approximately 12%-15%, which was within the recommended range. However, the proportion of individuals consuming total sugar exceeding 20% of their total caloric intake is nearly 20%, raising concerns about excessive sugar consumption. Furthermore, the percentage of participants whose intake of sugar from processed foods exceeded 10% of their total calories was highest in the 12-18 age group at 37.1%, followed by the 3-11 age group at 35.2%, and the 19-34 age group at 34.0%. Carbonated drinks, cola, and cider were the primary foods consumed by children and adolescents (3-18 years old) and young adults (19-34 years old). For middle-aged and older adults, mixed coffee with sugar and cream was a prominent contributor to sugar intake. Conclusions: This study investigated sugar consumption patterns among Koreans, finding the principal foods contributing to this intake. Identifying these contributors is pivotal, given their potential impact on public health.

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.263-268
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• 2013

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.592-596
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• 2009

In this study, we investigated the levels of glutathione (GSH) and its oxidized form (GSSG) in more than 40 kinds of plant materials including seedling plants, grains, vegetables, and processed foods. The glutathione contents in the seedling plants were ranged from 0 to $120{\mu}mol/100g$. In addition, the different levels of glutathione were observed within the same family and between species. In the case of marketed grains and vegetables, azuki and kidney beans of leguminosae contained the high levels of glutathione, whereas glutathione was scarcely detected in the processed bean foods (bean paste, soybean sauce, etc.). Overall, a higher GSH content in food may contribute to a higher added value.

• Journal of Life Science
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• v.33 no.2
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• pp.216-226
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• 2023

Since nylon 66, a polyamide resin, has been developed and applied to toothbrush bristles, plastic consumption has increased rapidly every year, along with the increase in the amount of plastic discarded. Among the various forms of plastic debris produced by the decomposition of plastics, microplastics with a size of less than 5 mm are widely distributed in the environment, which poses a threat not only to the environment but also to animals and humans. The pathway through which microplastics enter the human body is known as ingestion by water and food, inhalation from air, and skin contact. Microplastics introduced into the human body affect human health. Recently, food-related studies have begun to be reported among microplastics-related studies, and analyses of the presence of microplastics in processed foods, such as canned foods, dried seaweed, beverages, beer, milk, sugar, and honey, are underway. Here, we present trends in the production and consumption of plastics, the generation of microplastics, the route of human inflow and human risk, and the microplastics present in processed foods, which are limited but have recently been reported. Thus far, studies on microplastics and risk assessment in processed foods have been insufficient, but microplastics are gradually being recognized as a factor that affects the environment and food. Future studies are expected to have implications for regulations regarding microplastics present in processed foods.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.581-593
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• 2010

This study was performed to find out the correct recognition and stabilization of the food labeling system, and the dietary behavior of college students for processed food as well as their recognition of the food labeling system as observed according to their residence type. A questionnaire was composed with three divisions containing general items, the dietary behavior for processed food and the effectiveness of the nutrition labeling system. The data was analyzed by SPSS WIN 17.0 and the results are as follows; The findings showed differences according to residence type were the intake frequency of processed food, the ways of preservation and the reasons of returning or exchange of the purchased processed food. And there was no difference in the recognition of dietary behavior for processed food and food nutrition labeling system. For overall perception of the dietary behavior and the recognition of the food labeling system, the ratio of college students who considered selection standard related to health when purchasing processed food was low. And the ratio of those who checked the label for milk and dairy products or instant food which is concerned with decomposition was high. On the contrary, the ratio of checking was relatively low for beverages, noodles and cookies. Many answered that the reason for having checked the food label was to find out the safety of the food and that of having read the nutrition label was to control weight and to check the nutrition ingredients. In general, many answered positively for the recognition and the necessity of food labeling system, but the actual practice of selecting and managing processed food was poor.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.1028-1041
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods. MATERIALS/METHODS: By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The t-test and analysis of variance were used for statistical analyses (α = 0.05). RESULTS: The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (P < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (P < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO₂e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO₂e) (P < 0.001); the Meat-group had the highest average amount of 120.3 g CO₂e, followed by Fish-group (44.5 g CO₂e), Egg-group (25.9 g CO₂e), and Beans-and-Nuts-group (2.6 g CO₂e) (P < 0.05). Specifically, processed meat products (270.8 g CO₂e) were ranked first, followed by pork (91.7 g CO₂e), and processed fish products (86.6 g CO₂e). CONCLUSIONS: The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.