• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.39-49
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• 1999

Since IMF relief financing, domestic economy has been rapidly cooled down. At this point that we predict an overall decrease of production and sale of industries, cooperative marketing activities of the whole dairy industry are required to promote milk consumption. As everyone knows, advertisement is only one of the various factors that affect sales. Other factors include price, distribution, package, promotion, and consumer's needs and taste. The objectives of the cooperative advertising campaign should be trial purchase of new consumers, maintenance of brand loyalty of existing consumers, more positive experience of using the product, and increase of frequency of purchase. Long term analysis is essential to making these kinds of behaviour changes. Also the objectives of the communication program should be a shift of awareness of milk from 'a basic health food for children' to a substitute to the beverage even for adults. To share database of consumers among companies, we need to find ways to use interactive on-line services, the internet, D.M. events and so on as well as the mass media. It should be a precondition that the main body of the cooperative advertisement includes the milk processing board, dairy companies, livestock cooperations, farmers and the Government. To assure continuous, activities to promote milk consumption, the Government should take the lead in legislating 'An enforcement ordinance for milk promotion and research', and seek complementary measures and support to establish the ordinance.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.573-577
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• 2006

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.252-259
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• 2020

Wheatgrass is a type of young grass that contains a lot of vitamins, minerals, and protein even compared to grain products produced from its mature cereal plants. In the context of product development and increasing product sales value, a study on the use of wheatgrass extract as an ingredient of fermented beverage was conducted. In this study wheatgrass used was self-grown using a tray in the Laboratory. The variation of wheatgrass extracts used was obtained from the twin-gear type extractor, slow-squeeze type extractor, and chopped wheatgrass. In the extraction process, the performances of the process: density, extract yield, processing capacity, and the rate of production, were analyzed. For another analysis, the physicochemical properties both of wheatgrass extracts and fermented beverages were also analyzed. The physicochemical properties analyzed included TSS, pH, acidity, and others content. The results of extraction performance analysis and physicochemical characteristics of wheatgrass extract planted at 10-20℃ based on this research gave the best results using the twin-gear extractor. The twin-gear type of extractor used in this study. All of these results were also in accordance with the statistical analysis conducted in this study.

• Food Science and Preservation
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• v.12 no.1
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• pp.86-89
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• 2005

To develop the rapid processing of northern sand lance sauce by thermoase, the rapid fermentation conditions and quality of fermented sauce were investigated gated The recommendable condition of rapid fermentation were determined as follows: thermoase concentration, fermentation time and fermentation temperature were $0.2\%$, 9hr and $60^{\circ}C$, respectively. The northern sand lance sauce fermented rapidly showed light brown color. The sweet amino acids were higher in the rapid fermented-sauce than commercal fermented sauce although the content of total nitrogen, amino nitrogen and total amino acids were low in it. Hereafter we suppose that the rapid fermented sauce by thermoase will be wide usable because it can use the salted northern sand lance in short time.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.1-14
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• 2024

As awareness of environmental issues continues to grow, there is an escalating demand for recycling and repurposing byproducts of agricultural and food production processes and their conversion to high-value products. Coffee is the most widely consumed beverage globally; during coffee beverage processing and consumption, byproducts such as coffee silverskin (CS), spent coffee grounds (SCGs), and oil are generated. Despite containing beneficial materials such as cellulose, hemicellulose, lignin, lipids, and bioactive substances, these byproducts are typically discarded in landfills or incinerated. The utilization of CS, SCGs, and oil in the development of packaging materials holds significant potentials toward the realization of a sustainable society. To this end, considerable research efforts have been dedicated to the development of high-value materials derived from coffee byproducts, including functional fillers, polymer composites, and biodegradable polymers. Notably, CS and SCGs have been employed as functional fillers in polymer composites. Additionally, lipids extracted from SCGs have been used as plasticizers for polymers and cultured with microorganisms to produce biodegradable polymers. This review focuses on the research and development of polymer/CS and polymer/SCG composites as well as cellulose extraction and utilization from CS and SCGs and its applications, oil extraction from SCGs, and cultivation with microorganisms using extracted oil for polyhydroxyalkanoates(PHA) production.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.1-12
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• 2010

The aim of this study was to evaluate the preventive effect of commercially available anticariogenic products, specifically, the tooth cream containing Casein phosphopeptide-amorphous calcium phosphate(CPP-ACP), fluoride varnish and low-level fluoride mouthrinse on enamel erosion induced by carbonated beverage in a short period of time. Enamel specimens were treated as follows and were then kept in artificial saliva for 24 hours followed by further processing by alternately soaking them in Cola beverage and in distilled water for 1 minute each five times. Group 1: control group (no treatment) Group 2: tooth cream with CPP-ACP Group 3: fluoride varnish (1,000 ppm F) Group 4: low-level fluoride mouthrinse (227 ppm F) Group 5: fluoride varnish + tooth cream with CPP-ACP Group 6: low-level fluoride mouthrinse + tooth cream with CPP-ACP Microhardness and erosion depth were measured and the mineral loss of each specimen was evaluated by measuring the volumetric fluorescence change(${\Delta}Q$) against the stable fluorescent grid using quantitative light-induced fluorescence(QLF). The experiment lasted for 6 days repeated each day. The results were as follows: 1. The microhardness was increased as follows: Group $1{\leq}2{\leq}4$<6<$3{\fallingdotseq}5$. 2. The mean erosion depth was increased as follows: Group $5{\fallingdotseq}3$<6<$4{\fallingdotseq}2{\fallingdotseq}1$. 3. The ${\Delta}Q$ was increased as follows: Group $1{\fallingdotseq}2{\leq}4{\leq}6{\leq}3{\fallingdotseq}5$. The decrement of ${\Delta}Q$ was similar between group 1 and 2, group 4 and 6 and group 3 and 5. 4. The ${\Delta}Q$ showed positive correlation with microhardness (r=0.96, p<0.05), while it was negatively correlated to erosion depth (r=-0.96, p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.103-106
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• 2016

This survey was performed by Kasetsart University Department of Packaging and Materials Technology on Food Packaging Industry in Thailand, was to conduct on the status and trends of food packaging industry to obtain the information on the plastic of packaging materials in food packaging in Thailand. The survey conducted by field visits, questionnaires, interviews and personal communication as well as published data from different sources. The ration of plastic consumption among the industries, packaging is showed 49%, textile 15% and construction 11% respectively. Numbers of company among packaging industry, film processing company is 503, injection molding is 231, blow molding is 216. Production volume of PP, HDPE, LLDPE and LDPE is 1,950 mil. ton, 1,920 mil. ton, 1,150 mil. ton and 685 mil. ton, respectively. Import of plastic 16,668 mil. baht and export is 33,778 mil. baht. Plastic consumption is plastic bottle and flexible pouch, mainly being used in beverage industry. The past decade as it has been replaced by flexible pouches and aseptic cartons in Thailand.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.89-89
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• 2009

순무(Brassica rapa L., Brassica campestris L.)는 십자화과에 속하는 채소로 무의 일종이다. 모양은 팽이와 유사하고 껍질은 적자색을 띄고 있다. 이를 원료로 한 연구로 피클, 젖산발효, 식이섬유소의 함량, 성분분석에 관한 연구 등이 보고되어 있다. 본 연구에서는 순무를 활용한 농가형 음료 및 식품 소재 개발의 일환으로 자당 첨가량과 발효온도를 달리하여 순무 발효액을 제조하고 이화학적 특성을 검토하였다. 순무는 강화군 농가에서 직접 구입하였다. 순무를 $4{\times}5{\times}1cm$의 크기로 세절하고 중량대비 40%, 60%, 80%, 100%의 자당을 첨가한 다음 $24^{\circ}C$에서 15일간 발효하였다. 또한 발효온도에 따른 변화는 60%의 자당을 첨가하여 $18^{\circ}C,\;24^{\circ}C,\;30^{\circ}C$에서 21일간 발효하였다. 시료는 3일 간격으로 채취하여 수율, 당도($^{\circ}Brix$), 산도(acetic acid, %), pH를 조사하였다. 자당 첨가량이 추출 수율에 미치는 영향은 40%, 60%, 80%, 100% 순으로 각각 39.14%, 55.38%, 53.56%, 55.72%로 40%를 첨가한 군을 제외하고 차이가 없었다. 당도와 pH는 자당 첨가량이 높을수록 증가하였고 총 산도는 각각 0.415, 0.446, 0.242, 0.194 (acetic acid, %)로 나왔다. 발효온도에 따른 당도와 pH의 변화는 시간이 경과할수록 감소하였으나 산도는 발효 15일 이후에는 $30^{\circ}C$가 $24^{\circ}C$보다 점차 높아졌다. 총산도의 변화는 $24^{\circ}C$와 $30^{\circ}C$에서 차이가 없었다. 본 실험의 결과에서 볼 때 순무발효액을 추출하기 위한 가공조건은 60~80%의 자당을 첨가하여 $24^{\circ}C$에서 15일간 발효하는 것이 적당한 것으로 사료된다.