• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.199-205
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• 2005

Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast. ${\alpha}-Amylase$, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.

• The Journal of Pediatrics of Korean Medicine
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• v.21 no.3
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• pp.125-143
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• 2007

Objective The purpose of this study was to investigate health and life style of pediatric outpatients who visited the oriental hospital. Methods The study was composed of 363 students from elementary school, middle school and high school who visited the pediatrics department in $\bigcirc\;\bigcirc$ university oriental medicine hospital between 2005 and 2006. Results 1. The group wasconsisted with 56% of male and 44% of female student and for the age distribution, 7.4% were elementary school students, 55.6% were middle school students, and 36.9% were high school students. 2. Usually the eldest child tends to visit hosipital more than the younger ones. 3. More than a half of those students' parent had University education or beyond that. 4. There were more students who had below the level of the height-weight curve than in the higher level. 5. The average study hours of the students were 3.67 hours. An average sleep hours was 6.18 hours. An average exercise hour was 1.16 hours and an average time for watching TV was 1.71 hours. 6. Many students had hard time to concentrate on the studying for a long time. 7. For the question about the reason why they got the poor grade, they answered because of the lower concentration, and they didn't put much effort on the studying. The most they concern about was their grade. 8. Most of the students who visited the clinic said they did not feel refreshed when they woke up in the morning, and, many of them said that they don't feel okay. 9. More than an half of the students wear glasses. 10. More than an half of the students answered that they often catch a cold when the weather changes a lot. 11. A lot of them had some digestive problems. 12. As they getting older, they said they often feel back pain and shoulder pain. 13. Many students felt irritated and got mad easily. Many of them felt bored about their study and stressed out because of their tests and the university entrance exams. 14. Most of the female students answered that they have irregular period or cramps. 15. 21% of them usually skip breakfast. 16. Many students enjoyed snacks. Most of them enjoyed snacks after school. As they go into higher grade, they would like to eat at night especially cookies, bread and fruits. Conclusions Further studies with larger sample size of students will be neededfor accurate results, and it would be better if we can compare the conditions of the students before treatments and after those.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.79-86
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates far the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice (Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sikhye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9% in the cooked rice, 85.6% in the rice cakes, 11.4% in the fermented rice, and 7.6% in the popped rice, respectively (p.0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.305-316
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• 1996

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was $172.6{\pm}0.7$ cm and $156.3{\pm}1.5$ cm respectively. The average weights of them were $62.4{\pm}0.5$ kg (male) and $47.2{\pm}0.8$ kg (female). BMI (Body Mass Index) of them were $20.74{\pm}0.14$ (male), $18.82{\pm}0.28$ (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower $(18.78{\pm}0.65)$ than that of the group who ate nothing between meals $(20.71{\pm}3.79)$. 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• Journal of Climate Change Research
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• v.6 no.4
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• pp.319-330
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• 2015

This study was carried out to predict the optimal growth site and estimate carbon stocks of Quercus acuta, evergreen broad-leaved trees in warm temperate zone according to climate change. The criterion for the optimal site prediction was created by quantification method with quantitative and qualitative data, collected from growth factors of stands and environmental factors of survey sites of 42 plots in Q. acuta by study relationship between growth of tree and site environmental factors. A program for the optimal site prediction was developed by using GIS engine tools. To prediction of the suitable growth site of Quercus acuta, developed program in this study applied to Wando in Jeollanam-do, distributing a various evergreen bread-leaved trees of warm temperate zone. In the results from analysis of the optimal site prediction on Q. acuta, the characteristics of the optimal site showed as follows; site environmental features of class I (the best site class for Q. acuta) was defined as 401 ~ 500 m of altitude, $21{\sim}25^{\circ}$ of slope with above hillside, residual of deposit convex of slope type with west of aspect. The area and carbon stocks of optimal site prediction by class for Q. acuta in classI showed 147.1 ha (2.5%), total 316.5 tC/ha, total $1,161tCO_2/ha/yr$ of class I, 2,703.5 ha (46.3%), total 5,817.4 tC/ha, total $21,331tCO_2/ha/yr$ of class II, 2,845.5 ha (48.6%), total 6,123.0 tC/ha, total $2,845.5tCO_2/ha/yr$ of class III and 153.7 ha (2.6%), total 330.7 tC/ha, total $1,213.7tCO_2/ha/yr$ of class IV.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.364-377
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• 2018

Hexaploid wheat (common wheat/bread wheat) is one of the most important cereal crops in the world and a model for research of an allopolyploid plant with a large, highly repetitive genome. In the heritability of agronomic traits, variation in gene presence/absence plays an important role. However, there have been relatively few studies on the variation in gene presence/absence in crop species, including common wheat. Recently, a reference genome sequence of common wheat has been fully annotated and published. In addition, advanced next-generation sequencing (NGS) technology provides high quality genome sequences with continually decreasing NGS prices, thereby dawning full-scale wheat functional genomic studies in other crops as well as common wheat, in spite of their large and complex genomes. In this review, we provide information about the available tools and methodologies for wheat functional genomics research supported by NGS technology. The use of the NGS and functional genomics technology is expected to be a powerful strategy to select elite lines for a number of germplasms.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.54-65
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• 2021

BACKGROUND/OBJECTIVES: This study aimed to develop healthy, appetizing high-protein snacks with enhanced isolated soy protein for diabetic patients and determine the blood glucose and insulin response after being consumed by these patients. MATERIALS/METHODS: Thirty adult patients aged between 30 and 75 years, with a ≤ 10-year history of type 2 diabetes and hemoglobin A1c of < 7.5%, were enrolled in this study. They made 3 clinical visits at one-week intervals. The control group consumed 50 g carbohydrates (white bread), whereas the test groups consumed high-protein grain (HP_G) or high-protein chocolate (HP_C) after an 8-hrs fast. Blood (2 ㎤) was drawn at 15, 30, 45, 60, 90, and 120 min before and after consumption to analyze the blood glucose and insulin concentrations. RESULTS: Compared to the commercial snacks, the developed high-protein snacks had below-average calorie, carbohydrate, and fat content and a 2.5-fold higher protein content. In diabetic patients who consumed these snacks, the postprandial blood glucose increased between 15 min and 2 h after consumption, which was significantly slower than the time taken for the blood glucose to increase in the patients who consumed the control food product (P < 0.001). Insulin secretion was significantly lower at 45 min after consumption (P < 0.05), showing that the high-protein snacks did not increase the blood glucose levels rapidly. The incremental area under the curve (iAUC), which indicated the degree of blood sugar and insulin elevation after food intake, was higher in the control group than the groups given the 2 developed snacks (P < 0.001), and there was no significant difference in insulin secretion. CONCLUSIONS: The results of the postprandial blood glucose and insulin response suggest that high-protein snacks are potential convenient sources of high-quality protein and serve as a healthier alternative for patients with type 2 diabetes, who may have limited snack product choices. Such snacks may also provide balanced nutrition to pre-diabetic and obese individuals.

• Korean Journal of Community Nutrition
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• v.25 no.6
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• pp.464-473
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• 2020

Objectives: The purpose of this study was to compare and analyze e-commerce food purchase behavior and the perceptions of adult women according to their household types. Methods: The e-commerce food purchases of 318 adult women were surveyed and analyzed according to their household types (one-person or couple household (OCH); a household with children (HC); a household with parents (HP)). Results: The total amount of food purchases over 6 months through e-commerce according to household types was in the descending order of OCH (60.3%), HC (57%), and HP (55.1%) thus showing a significant difference (P < 0.05) in behavior between household types. The reasons for purchasing food through e-commerce included: a lower price than offline (30.8%), convenient delivery and transportation (30.2%), and food diversity (21.1%). When purchasing food online, the most important factor was price and quality, followed by quick and accurate delivery for OCH, exact information given about the product for HC, and recommendation from other consumers for HP (P < 0.01). The main foods purchased through e-commerce were coffee, tea (42.1%), instant and frozen foods (39.9%), water, beverages, dairy products (37.7%), snacks, bread, rice cakes (31.5%), and functional foods (27.4%). The percentage of respondents who were very satisfied or satisfied with their e-commerce food purchases was HP (84.1%), OCH (69.9%), and HC (65.6%) in that order (P < 0.05), and 96.5% of all subjects stated that they would be willing to purchase food through e-commerce in the future. The advantages of purchasing food through e-commerce were seen to be the highest in order and payment convenience with 4.1 points out of 5, followed by low price (4.0), variety of products (3.9), and ease of food purchase (3.9). Among the disadvantages listed, concerns about product damage and deterioration during delivery and differences between the displayed product and the delivered product were the highest with 3.7 points. Conclusions: The characteristics and perceptions of female consumers according to household types are important factors in enhancing the reach of e-commerce, and in preparing guidelines for food selection through e-commerce.

• Korean Journal of Community Nutrition
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• v.26 no.6
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• pp.495-507
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• 2021

Objectives: This study examined regional differences in the intake of dietary total fat and saturated fatty acid (SFA) and their food sources among Korean adults. We also investigated the associations of SFA intake with metabolic diseases by region. Methods: This study included 13,926 adults (≥ 19y) who participated in the 2016 ~ 2019 Korea National Health and Nutrition Examination Surveys. The regions were divided into urban and rural areas according to the administrative districts where the participants lived. Using dietary data obtained from a 24-h recall, intake of total fat and SFA and their food sources were assessed by region. Metabolic diseases included obesity, abdominal obesity, and elevated total cholesterol and their association with SFA intake by region were examined using multiple logistic regression. Results: Of the participants, 19.6% lived in rural areas. In urban areas, the total fat and SFA intakes were higher than in rural areas: 21.2% of energy (%E) came from total fat and 6.9%E from SFA in urban areas, whereas 18.0%E came from total fat and 5.8%E from SFA in rural areas. The percentage of participants who exceeded the dietary reference intakes for total fat and SFA in urban areas was 16.5% and 41.9%, respectively, but 43.4% of participants in rural areas showed lower intake levels for total fat compared to the reference level. Young adults did not show regional differences in fat intake, and the percentage of subjects who exceeded the reference for SFA was high both in urban (58.5%) and rural (55.7%) areas. Among middle-aged and older adults, intake of fatty acids except for n-3 fatty acid was significantly higher in urban areas than in rural areas. About 69% of older adults in rural areas showed a lower intake of total fat compared to the reference level. The food sources for total fat and SFA were meat, soybean oil, eggs, and milk in both areas. The intake of fat from eggs, milk, mayonnaise, and bread was higher in urban areas, but the intake of fat from white rice and coffee mix was higher in rural areas. The SFA intake was positively associated with elevated serum total cholesterol in urban areas (4th quartile vs. 1st quartile, OR: 1.22, 95% CI: 1.06-1.40, P for trend: 0.043), but not in rural areas. Conclusions: Regional differences in total fat and SFA intakes and their food sources were observed among Korean adults. Our findings may help plan nutritional strategies to ameliorate regional health disparities.