• Food Science and Preservation
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• v.13 no.3
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• pp.310-315
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• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.231-237
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• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.

• The Korean Journal of Community Living Science
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• v.25 no.4
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• pp.629-636
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• 2014

Polybrominated diphenyl ethers (PBDEs) as flame-retardant additives have been used in a wide array of products, including building materials, electronics, furnishings, motor vehicles, airplanes, plastics, polyurethane foams, and textiles. They are structurally similar to PCBs and other polyhalogenated compounds. PBDEs are found in a variety of foods, and 95% of all human exposure to POPs comes from food. The major food sources are fish/seafood and dairy products. A number of studies have reported high levels of PBDEs in animals, increasing the public's concern over PBDE levels in animals. This study evaluates the relationship between the level of PBDEs according to piglet diseases. Salmonella spp. and Streptococcus are bacterial diseases. Porcine respiratory reproductive syndrome (PRRS) is a viral disease. The concentration of PBDEs in the piglet liver from viral diseases was higher than that from bacterial diseases. BDE-47 and BDE-99 were detected in most samples. More PBDEs were detected in the piglet liver from PRRS of North American type than from that of European type.

• Korean Journal of Biological Psychiatry
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• v.5 no.2
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• pp.197-209
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• 1998

In mordern society, nutritional and appetite disorders occur in epidemic proportions and are serious health harzards. Obesity and diabetes affect over 30% of American population, while eating disorders, such as anorexia nervosa and bulimia nervosa occur in a growing number of adolescences and young adults. The changes in various sociocultural aspects with the introduction of Westernized culture have had the effect of increasing the risk of same problems in Korea. Disorderd eating patterns are a primary symptom of numerous psychiatric disorders and loss of appetite and cachexia, during illness or in the elderly, preclude proper medical treatment for restoring good health or preserving life. Increased understanding of the systems of the body and brain, related to energy and nutrient balance, may help us to treatment and ultimately prevent these commom disorders. In this review, the author highlights the psychobiological mechanisms or factors which are associated with eating behavior, especially in the view of intake psychobiology. This review would be concentrated on 1) the theoretical concepts and theories of eating behavior ; 2) the psychobiological determinants of food intake ; and 3) the psychobiological control of eating behavior.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.769-780
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• 2002

The purpose of this study was to identify the differences in dietary consumption patterns according to the exercise level of Korean adults. The study subjects were the 7,370 Koreans aged 20 years and older of the 1998 Korean Health and Nutrition Survey. The dietary assessment was conducted by means of the 24 hour recall method. Data for individual exercise behavior were collected by interviews as part of the National Health Behavior Survey. Following the analysis of variances the Duncan＇s Multiple Range Test was used to test the differences in food and nutrient intakes among groups with different levels of exercise. Current exercise practices were reported by 22% of the male subjects and 15% of the female subjects. Unlike observations from the American and European studies, a greater amount of meat intake was observed more frequently among high exercises group than among middle and low exercisers in the case of the male subjects. This was reflected in the increasing levels of protein and fat intake in proportion to the exercise levels. However, the food and nutrient intake patterns of female exercisers were quite different from those of the males. The least intake of fatty foods was observed among the high exercisers. Energy intake from fat was the lowest among the high exercisers. These results may imply that the motivation to exercise was quite different between male and female Koreans. This dietary pattern may have a risk of undernution. Summerizing the results, whatever the motivation of the exercise, the Korean exercisers of both sexes had unhealthy dietary pattern. Therefore, nutritional education should be conducted to encourage the eating of a balanced diet along with exercise, among Koreans of both sexes, in order to promote a healthy lifestyle.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.227-249
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• 2016

Arsenic and its compounds vary in their toxicity according to the chemical forms. Inorganic arsenic is more toxic and known as carcinogen. The provisional tolerable weekly intake (PTWI) of $15{\mu}g/kg$ b.w./week established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has been withdrawn, while the EFSA panel suggested $BMDL_{0.1}$ $0.3{\sim}8{\mu}g/kg\;b.w./day$ for cancers of the lung, skin and bladder, as well as skin lesions. Rice, seaweed and beverages are known as food being rich in inorganic arsenic. As(III) is the major form of inorganic arsenic in rice and anaerobic paddy soils, while most of inorganic arsenic in seaweed is present as As(V). The inorganic arsenic in food was extracted with solvent such as distilled water, methanol, nitric acid and so on in heat-assisted condition or at room temperature. Arsenic speciation analysis was based on ion-exchange chromatography and high-performance liquid chromatography equipped with atomic absorption spectrometry and inductively coupled plasma mass spectrometry. However, there has been no harmonized and standardized method for inorganic arsenic analysis internationally. The inorganic arsenic exposure from food has been estimated to range of $0.13{\sim}0.7{\mu}g/kg$ bw/day for European, American and Australian, and $0.22{\sim}5{\mu}g/kg$ bw/day for Asian. The maximum level (ML) for inorganic arsenic in food has established by EU, China, Australia and New Zealand, but are under review in Korea. Until now, several studies have conducted for reduction of inorganic arsenic in food. Inorganic arsenic levels in rice and seaweed were reduced by more polishing and washing, boiling and washing, respectively. Further research for international harmonization of analytical method, monitoring and risk assessment will be needed to strengthen safety management of inorganic arsenic of foods in Korea.

• Journal of Community Nutrition
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• v.1 no.1
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• pp.33-38
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• 1999

Since binge eating is known to be related to increased risk of body weight fluctuations, it may be associated with increased health risks. This study was conducted to investigate the risks of binge eating on the cardiovascular system of female university students in Korea. Sixty-five female university students who were interested in a weight control program were recruited from a university campus. After personal interviews were conducted using a semi-structured questionnaire, 36 individuals were classified as binge eaters and 29 as non-binge eaters according to modified criteria of the proposed DSM-IV by the American Psychiatric Association(APA). All subjects participate in anthropometric and clinical measurements to evaluate the level of obesity and cardiovascular risks. Binge eating subjects showed no significant differences in obesity index compared to non-binge eating subjects. However, they had a higher level of low-density lipoprotein (LDL) cholesterol and a higher atherogenic index. They also showed close correlations with general obesity and cardiovascular risk factors. Body mass index(BMI) was the main explanatory index related to cardiovascular risk factors according to the stepwise regression analysis. Furthermore, obese binge subjects had higher levels than non-obese binge subjects or non-binge subjects for total cholesterol, LDL-cholesterol, triacylglycerols, atherogenic index, and systolic blood pressure. The findings strongly suggest that obese young women having binge eating episodes might display a greater risk for cardiovascular disease tan that shown for obese non-binge eating women.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.252-265
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• 2022

Kocuria salsicia can survive in extreme environments and cause infections, including catheter-related bacteremia, in humans. Here, we investigated and evaluated the characteristics of nine K. salsicia strains (KS1-KS9) isolated from cheese brine from a farmstead cheese-manufacturing plant in Korea from June to December, 2020. Staphylococcus aureus American Type Culture Collection (ATCC) 29213 was used as a positive control in the growth curve analysis and biofilm-formation assays. All K. salsicia isolates showed growth at 15% salt concentration and temperatures of 15℃, 25℃, 30℃, 37℃, and 42℃. KS6 and KS8 showed growth at 5℃, suggesting that they are potential psychrotrophs. In the biofilm-formation analysis via crystal violet staining, KS6 exhibited the highest biofilm-forming ability at various temperatures and media [phosphate buffered saline, nutrient broth (NB), and NB containing 15% sodium chloride]. At 25℃ and 30℃, KS3, KS6, and KS8 showed higher biofilm-forming ability than S. aureus ATCC 29213. The antimicrobial resistance of the isolates was evaluated using the VITEK^® 2 system; most isolates were resistant to marbofloxacin and nitrofurantoin (both 9/9, 100%), followed by enrofloxacin (7/9, 77.8%). Five of the nine isolates (5/9, 55.6%) showed multidrug resistance. Our study reports the abilities of K. salsicia to grow in the presence of high salt concentrations and at relatively low temperatures, along with its multidrug resistance and tendency to form biofilms.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.218-228
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• 2008

This study was conducted to evaluate the quantitative and qualitative aspects of Korean websites related to nutrition education. A total of 30 websites were ultimately selected through 4 major Internet search engines, including Naver, Yahoo, Daum, and Nate, using several key words (i.e., nutrition education, dietary life education, nutrition information, nutrition management, etc.). A systematic review was conducted for each of the selected websites based on the American Library Association (ALA) website checklist and a data abstract form that was adapted from a previous study. Approximately two thirds of the websites were established between 2002 and 2005, and 46.6% were administrated by public health centers or schools/colleges. The most frequently targeted group was the generally healthy population (30.0%). Among the various topics of nutrition information provided, “balanced diet” was the topic most often provided by the websites. Also, an increasing trend for utilizing multimedia tools was observed; however, little technical support or instruction was provided by the websites. Only 50.0% and 63.3% of the sites clearly stated their operators and sources of provided information, respectively. Overall, the purposes of sites were clearly stated, and were not overshadowed by advertising. And most features of design, stability, and content were found to be appropriate, but several aspects, such as establishing a help/FAQ menu, regularly updating nutrition information, and converting provided information into a database for easier search and update, needed improvement. In addition, active operational strategies are greatly needed to encourage the application of materials found on sites into real educational settings.