• Journal of Microbiology and Biotechnology
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• v.20 no.2
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• pp.229-237
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• 2010

Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with acute gastroenteritis are normally found to be positive with norovirus when the stools and vomit are analyzed. This paper reviews various activities and previous reports that describe norovirus contamination in various food matrixes and the relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported that are involved with fresh produce (such as vegetables, fruits), shellfish, and prepared food. Food produce processed by infected food handlers may therefore become easily contaminated. In addition, foods that required much handling and had been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only a few methods for detection of norovirus in food samples have been developed until now.

• Journal of Nutrition and Health
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• v.29 no.8
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• pp.861-866
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• 1996

Tannins in plant foods and beverages may produce antinutritional or toxic effects although some proteins with high affinity for tannins seem to function as defense mechanism to tannin toxicity. Our objectives were to investigate of tea tannins, iron and protein and to evaluate the role of proteins in tannin effects on iron solubility. Iron solubility in vitro was measured using tea with and without proteins. Mixtures of tea, protein in varying concentrations(either gelatin or bovine serum albumin), and iron(eithe 10 or 50ug/mL) were prepared. Controls contained water in place of tea. Iron bioavailability was assessed by measuring iron solubility in the simulated gastric condition with pepsin digestion. Bound iron was removed by centrifugation and soluble in tea alone. When iron concentratin was 10ug/mL, addition of small amounts of protein to tea dramatically reduced iron solubility, but solubility of iron increased in the tea mixturea as the concentration of protein was increased. The percnetage of iron that precipitated was much greater at 10ug Fe/mL than the values at 50ug Fe/mL suggesting that the iron binding sites on the tea-protein complex was saturated. These results suggest that interactions of iron with tea tannins are influenced by the concentratins of protein and iron.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• Journal of the Korean Home Economics Association
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• v.32 no.5
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• pp.135-142
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• 1994

This research was undertaken to investigate the state of lunchbox preperation and the opinion of operating school lunch program. The subjects were 180 mothers and their children in the 6th grade of elementary school in Seoul, where a school lunch program were not operated. The results were summarized as follows ; The age of mothers were from 30's to 40's and among them over 80% graduated from a high school and 26.1% had a job. 88.9% of mothers prepared lunchbox everytime and main dish was mostly bab. The average time spent in preparing meal for one day and lunchbox were 1 hour and 58 minutes, and 28.6 minutes respectively. The number of side dishes cooked per day and for lunchbox were 9 and 3, respectively. The side dishes for lunchbox were kimchi, dried layer, ham, dried squid, egg in decreased order, which were similar to preference of children. Animal protein foods were mainly used in lunchbox than vegetables. On preparing lunchbox, mothers considered preferance, nutrition, convenience of cook, economic, appearance of food in decreased order. 92% of mothers and 75% of their children approved of operating school lunch program, and the reason, answered by their mothers, was nutritional balance of their children. In conclusion, it's needed to operate of school lunch program for optimal nutritional intake and growth of children.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.708-711
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• 2004

Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the samples were $ND\~18ppb$ in cooked rices and porridges, $ND\~28ppb$ in soup products, $ND\~22ppb$ in fried products, $ND\~218ppb$ in boiled down products, <10ppb in seasoned and roasted products, and <10\~11ppb in brewed coffee and coffee drinks.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.161-169
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• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.411-416
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• 2013

In Korea, bean curd is one of most important foods and bean curd industry keeps growing. Korean bean curd industry has complicated structure with a few large-scale manufacturers and many small-size manufacturers, which causes difficulty in figuring the strategy for the promotion of bean curd industry. In order to solve this problem, more specific studies are required. The purpose of this paper is to analyze the production sector of Korean bean curd and to present the implications for the promotion of Korean bean curd industry. Survey analyses to producers was conducted for this research. The results of studies present a few findings: First, the solution for the easier purchase of raw material (soybean) should be prepared. Second, the support for marketing as well as R&D to small-size manufacturers is required. Third, the monitoring and controlling of unfair trading in bean curd market should be strengthened. Forth, the certification programs for the bean curd products should be managed.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.83-97
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• 1993

The purpose of this study is to serve as the basic data for the possible effort of succeeding to traditional culture. The major findings of this study are as follows : On the question about [the importance of Special Days] was shown to average score of 3.8 On the question about [helpfulness degree of Seasonally Special Days] was shown to average score of 3,4 Regarding to the kinds of Seasonally Special days that people celebrate most, [The New Year's Day], [Chusok(Chinese Thanks-giving day)], [Dried Vegetables and mixed bowl of five-sort grains(Chusok:The 1st Full-Moon Day)], [Red beans Gruel (The Winter Solstice)] were shown to enjoy most. In preparation of dishes for Seasonally Special Days, about 58% of the respendants answered that they prepared them at their own homes. [Rice Cake] was shown to the highest among the kinds of ready-made deshes for Seasonally Special Days. On the hand down to foods for Seasonally Special Days, about 38% of respondants answered that they do want to their daughters, The significant variable on family environment for this if family religion. On the prospect for succession of the Seasonally Special Days' customs including the dishes, about 80% of respondants answered that a part of them would be handed down to next generations. The significant variable on family environment for this is subjects' religion. On the degree of recognition of the Seasonally Special Days, mothers's group was predominent(compared with daughters')

• Journal of the Society of Cosmetic Scientists of Korea
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• v.27 no.1
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• pp.3-15
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• 2001

The bilayer forming ability of pseudo-ceramide PC104 in octanoic acid/water/n-octyl $\beta$-D-glucoside mixtures was investigated through the phase diagram. Because of its low solubility in water and of its crystallization, pseudoceramide PC104 was dissolved in octanoic acid, which is nontoxic additive for foods and cosmetics. The mixtures formed four different phases (L1, L2, LC and two phases). Depending on the concentration of PC104 in octanoic acid, the region of each phase was extended or contracted. On the contrary to the region of L2, regions of lamellar phase and L1 phase were expanded. The bilayer-forming ability of PC104 was explained on the basis of concentration of PC104 at interface and interaction between PC104 and octanoic acid. From FT-IR results, it was found that the interactions of PC104’s polar head group with octanoic acid increased as the amount of PC104 in octanoic acid increased. Also emulsion size and size distribution have been studied depending upon the emulsification path. droplets of emulsion prepared from lamellar phase were smaller and more homogeneous compared to those of emulsions formed from L2 phase.