• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.106.2-106.2
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• 2003

Hangover is associated with alcohol metabolism in body after the ingestion of an alcoholic beverage. It has been known that hangover is caused by increasing blood acetaldehyde concentration. This study was carried out to evaluate effect against blood ethanol(EtOH) and acetaidehyde(AcH) on the seven natural products samples(Lotus seed, Sweet chest nut rose, Kohki, Gurume-K, Gurume-J, Phytic acid and Chlorophyll). Also, samples which were selected as good products were mixed. Then, effect against blood EtOH and AcH formulas were tested in vivo. (omitted)

• International Journal of Advanced Culture Technology
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• 제10권4호
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• pp.261-267
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• 2022

Thanks to China's economic development, the food service industry and franchise industry have combined to serve a huge market, and alterations continue to take place, such as the changing tastes of Chinese people and the changing food culture. Global franchise companies centered in the US are rapidly making inroads into the market, and Chinese local companies are also making efforts to expand their influence. In particular, in this situation where trends are gradually changing due to the COVID-19 pandemic, we look at the trends of franchise headquarters, franchisees, employment, and operating profits for the past 10 years using information published by the National Statistical Office of China. As we examine the information, possibilities push through. In addition, we will look at the cases of domestic companies that have entered China, the conditions and plans for their activities there, and what companies planning to enter China in the future need to prepare for.

• 한국축산식품학회지
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• 제33권1호
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.48-48
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• 2022

In recent, a demand for sweetpotato cultivation technology to expand the cultivated area of field crops in paddy fields is increasing. This research was carried out to establish suitable varieties and cultivation techniques for mass production of sweetpotato for processing raw materials. For the selection of varieties suitable for cultivation in rice fields for each processing purpose, 12 varieties in 2018 (8 varieties for starch, 4 as dried, chips and beverages), and 6 varieties in 2019 (4 varieties for starch including 'Daeyumi'; chips, semi-dried 'Pungwonmi'; beverage and coloring 'Shinjami') were used. Sweetpotato stems were planted in mid-May and harvested after 120 days to investigate the yield. Results revealed that the yield of sweetpotato (2019) for starch production, varied with variety as 'Gogeonmi' 3,926 > 'Jinhongmi' 3,428 > 'Daeyumi' 2,873 > 'Singeonmi' 2,752 kg/10a. The starch content was 20.2% in 'Daeyumi', 18.2 in 'Gogeonmi', 21.2 in 'Singeonmi', and 20.6% in 'Jinghongmi'. The total amount of starch was higher in 'Daeyumi' (730 kg/10a) and 'Gogeonmi' (731 kg/lOa). The yield of chips and edible varieties 'Pungwonmi' was 4,688 kg/10a. The yield of 'Shinjami' of purple variety such as beverages and powder was 3,139 kg/10a. Aaa result of evaluation sweetpotato yield by waterlogging treatments on different growing stages in paddy fields, the yields of 'Daeyumi' and 'Jinhongmi' varieties treated with waterlogging at the storage root formation stage decreased by 11.8% and 11.7%, respectively, compared to the control. In the case of waterlogging treatment at storage root swelling stage, Both varieties showed the lowest yield reduction at 7.0% and 4.8%, respectively. Based on these results, stable production and substitution effect of processing raw materials can be expected by cultivating sweetpotato varieties suitable for paddy cultivation.

• Journal of Plant Biotechnology
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• 제43권4호
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• pp.397-404
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• 2016

Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and flavor enhancers, and have been used for centuries in different countries. Use of these proteins is limited due to less stability and availability. However, recent advances in biotechnology have enhanced their availability. These include production of sweet and taste modifying proteins in transgenic organisms, and protein engineering to improve their stability. Their increased availability in the food, beverage or medicinal industries as sweeteners and flavor enhancers will reduce the dependence on artificial alternatives. Production of transgenic plants using sweet and taste modifying genes, is an interesting alternative to the extraction of these products from natural source. In this review paper, we briefly describe various sweet and taste modifying proteins (such as thaumatin, monellin, brazzein, curculin and miraculin), their properties, and their application for plant development using biotechnological approaches.

• 한국조리학회지
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• 제7권3호
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• pp.163-178
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• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• 대한의생명과학회지
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• 제10권4호
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• pp.403-406
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• 2004

Environmental endocrine disruptors (EDs) are toxic, hormone-like chemicals which can be found in our normal daily life. We have examined if EDs can inhibit the monocellular microorganisms such as lactic acid bacteria or if the growth of lactic acid bacteria could be resistant to the endocrine disruptors. We have used Lactobacillus paracasei subsp. paracasei (KCTC No. 3165) as an experimental strain and bisphenol A, benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. We found that No.3165 was somewhat resistant to EDs naturally, however, high concentration of EDs could inhibit the growth of No. 3165 completely. Different EDs showed different spectrum of inhibit. This study should contribute to the development of more resistant lactic acid bacteria to EDs and to the development of functional fermented beverage.

• 한국식생활문화학회지
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• 제31권1호
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• pp.73-80
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• 2016

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers' revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers' positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that 'food service' was the most important factor contributing to customers' positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor 'food service' had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.

• 한국조경학회지
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• 제32권4호
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• pp.49-58
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• 2004

This study is aimed to define and classify GREEN TOURISM (GT) resources as the basis for rural sustainable development, and to analyze the current conditions of GT and applicable resources in Korea. For these purposes, a field survey about 24 rural villages in Japan and Korea is applied, accompanied by a questionnaire survey of 30 specialists, as well as a literature review. The results of this study are summarized as follows. The concept of GT has 3 important points: interchange between rural and urban residents, staying in villages, and residents' participation. GT resource are divided into 4 types: Agricultural, Ecological, Historical and Living resources in a space and activity program. In addition, the GT resources in Japan are more quantitatively abundant than in Korea, but Korean agricultural and ecological resources were more abundant relatively. According to the several methods above, 18 space and 14 activity programs were classified. Lastly, this study analyzed the applicable 32 Korean resources using the specialists' questionnaire survey. Among the space resources, ecological landscape, farm produce, farm-land, water, and historical landscape have higher applicability, but the applicability of sports, event, commemoration, and divine space are lower. Among the activity programs, farm produce, animal, plant, food&beverage, and living appliance have higher applicability.