• Journal of the Economic Geographical Society of Korea
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• v.14 no.3
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• pp.407-418
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• 2011

The southern region including Guangzhou(黃州), the capital of Guangdong Province, was called "South of the Mountain Range" (嶺南) because it is located south of the Five Mountain Ranges (五嶺) which made mobility difficult prior to unification of China by Qin dynasty (秦) in 221 BCE. The Guangdong region of the South of the Mountain Range (嶺南) was an administratively independent unit and, as such, called the Nanyue kingdom (南越國). This is the origin of the Chinese character "yue", and terms such as yueyu (Cantonese), yuecai (Cantonese cuisine), yueju (Cantonese opera) are still in use today. Guangzhou, called Panyu (番禹) during the Nanyue kingdom period, was settled early in the northern part of the Pearl River (珠江, Zhu Jiang) delta. It became the first port to open its doors to the great powers of the West during the Qing period. Although it has now fallen behind Shanghai which developed later, Guangzhou is still the third largest city after Beijing and Shanghai, and thus, it is an influential open coastal city. Today, not only is Guangzhou the world center of the light textile industry, it also spurs development in various manufacturing industries. Along with nearby Hong Kong, Macao, and Shenzhen, it plays the role of cradle of the Pearl River delta economic zone. Firmly established early on as the greatest central city in southern China, Guangzhou is simultaneously a hub in various aspects such as regional politics, economics, and culture; it was also the center of revolution and resistance which attempted to challenge the northern political powers. Guangzhou is known for the history of the rise and fall of its port, but with developmental efforts, it still maintains its influence. Guangzhou's dynamic development of today brings with it issues such as the environment and moral system which must be dealt with.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.89-104
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• 2014

The purpose of this study was to investigate the effects of demographic characteristics such as gender, marital status, age, educational level, job and monthly income on the preferred menu classified by type of food, food material, cooking method, taste and food temperature. A survey was performed from the 5th to 10th of January, 2013 among consumers in such places as coffee shops and subway stations located in Daegu and Gyeongbuk region, and finally 307 data sets were used for analysis. The results of analysis showed that the strongest effects of demographic characteristics were observed in preferred menu classified by type of food(i.e. Korean, Western, Chinese, Japanese, buffet, herbal and instant foods), and the differences by marital status, age, educational level, job were statistically significant. In particular, the married consumers tended to prefer Korean and herbal foods, while the unmarried ones preferred western, Chinese, buffet and instant food. Moreover, the younger ones tended to prefer western, Chinese, buffet and instant foods, while the older ones preferred to eat Korean food. The younger unmarried ones liked beef and pork dishes, while the married ones over their forties tended to prefer vegetable dishes. The consumers less than or equal to their thirties tended to prefer roasted and fried foods compared to ones over their thirties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1289-1294
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• 2009

Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit antiinflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Red pepper is the most consumed species in Korea. However, the antiinflammatory effects of red pepper have not been characterized. Thus, the present study was designed to evaluate the effects of the aqueous extract from red pepper (RPAE) on lipopolysaccharide (LPS)-induced inflammatory responses in murine macrophages. RPAE demonstrated strong antiinflammatory activity through its ability to reduce nitric oxide and prostaglandin $E_2$ production in the LPS-stimulated mouse macrophage cell, RAW264.7. It also inhibited the production of interleukin-6 (IL-6) on the LPS-stimulated RAW264.7 cells. Further study indicated that LPS-stimulated induction of inducible nitric oxide synthase and cyclooxygenase-2 was significantly inhibited by RPAE exposure (1,000 mg/mL) in RAW264.7 cells. Collectively, these data suggest that the use of RPAE may be a useful therapeutic approach to various inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.69-78
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• 2013

Settled lifestyle as important to health and healing to medical tourism and wellness tourism in the 21st century has emerged as the best promising service industry. Jeju Island has a variety of local resources, and the directions was considered to spa industry promotion application it. Jeju Island has a variety of local resources which can be used for spa industry promotion. Jeju Island's beautiful natural environment, mineral resources, water resources, biological resources, agricultural products, traditional folk remedies available in Jeju's spa treatments. Using the local resources of Jeju, 'Jeju specialized spa treatments' can develop of 12 kinds of spa treatments. Namely, thalssotherapy, stone therapy, black sand poultice, hot-floored therapy using volcanic soil, thalassotherapy, drinking therapy, hydrotherapy, herbal/medicinal plants poultice, forest therapy, Spa cuisine, facial beauty, diet therapy. 12 kinds of Jeju specialized spa treatments development and service to the local resources of basic research on the physical and chemical characteristics, product development, clinical trials, efficacy studies should precede. In addition, customized spa services programs should be developed considering the propensity of customers, customer needs, and a spa type. And standardized program of spa services and need a manual painter. Medical tourism and wellness tourism in conjunction with efforts to be considered in order to increase the competitiveness of the spa industry in Jeju.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.141-145
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• 2017

In this study, we evaluated the alcohol degradation ability of fig enzyme in the production of cheese using Lactobacillus kitasatonis, Lactobacillus amylophillus, and Leuconostoc mesenteroides sub. The strains were highly resistant to ethanol, acid, and bile acid. When 10% of fig enzyme was added, the alcohol dehydrogenase and aldehyde dehydrogenase activities in each strain were approximately 170, 270, and 190% higher, respectively, than in samples without fig enzyme. The addition of 10% of fig enzyme to produce cheese with the L. amylophillus strain showed an approximately 250% increase in alcohol dehydrogenase and aldehyde dehydrogenase degradation. In conclusion, when fig enzyme was added to produce cheese using L. amylophillus, high alcohol degradation ability was observed. The applicability of fig enzyme addition was confirmed for the production of functional food.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.365-374
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• 2016

This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at $4^{\circ}C$ and $25^{\circ}C$. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at $4^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.729-736
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• 2012

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 mg/g. Total phenolic contents of cultured wild ginseng roots were 11.2mg/g, and total flavonoids contents were estimated as 4.2mg/g. The electron donating ability of cultured wild ginseng roots were 24.7~31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of $1,000{\mu}g/m{\ell}$. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.842-849
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• 2012

The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12,402.42 mg/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were $34.1{\pm}2.56mg/g$, and total flavonoids contents were estimated at $4.9{\pm}0.26mg/g$. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1081-1085
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• 2012

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at $160^{\circ}C$ for 1 min or at $180^{\circ}C$ for 40 sec, and soaking for 0~24 h) of Sasambeong recorded in the "Sumunsasul". The Sasambeong was evaluated for crude lipid content, hardness, Hunter's color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter's color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43~24.31% and 525.90~388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at $160^{\circ}C$ for 1 min.