• 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.18 no.1
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• pp.40-53
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• 2012

The quality changes of vegetables including cucumbers, young pumpkins, carrots, radishes, onions by different cooking methods in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution and $400^{\circ}C$ superheated steam were investigated. The changes in pH of cooked vegetables were increased. Hunter color system values for L(lightness), a(redness) and b(yellowness) of the vegetables cooked in $400^{\circ}C$ supetbeated steam for 30 seconds were less compared with those in $90^{\circ}C$ water, 0.5% NaCl solution and 1.0% NaCl solution. The microbial growth was inhibited very effectively when the vegetables cooked in $400^{\circ}C$ superheated steam for 30 seconds. After cooked in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution, $400^{\circ}C$ superheated steam, vitamin C content decreased by different ratio depending on cooking methods and vegetable varieties. Based on the results of the quality changes of cooked vegetables, the superheated steam cooking method showed a positive effect on sterilization and maintaining pH, color, hardness of vegetable tissues, vitamin C content. The data obtained from this study could be utilized as basic information for the optimum conditions of superheated steam cooking to develope HMR(Home Meal Replacement).

• Journal of Life Science
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• v.27 no.1
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• pp.95-99
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• 2017

A previous study demonstrated that four kinds of natural compounds, Corydaline, (${\pm}$)-Car-3-ene-2,5-dione, cinobufagin, and corilagin, enhanced the gene expression of ERAP1 and FOXO1 (DFA16) more than two-fold in a cell culture system. In this study, the experimental food was made finally 30 ml in which included 1% agar, 5% sucrose, and each natural compound $20{\mu}l$. A fruit fly of Drosophila melanogaster fed a natural product for 4 hr after 4 hr starvation. Both natural compounds of Cinobufagin and Corilagin induced 6-8 days more survival comparing than it controls group. The resulting fruit flies were estimated the gene expression of ERAP1 and FOXO1 by RT-PCR that also demonstrated meaningful results with the same lifespan results. Cinobufagin from BufonisVenennumis has $C_{26}H_{34}O_6$ molecular formula and 442 kDa molecular weight. Corilagin from Euphorbiapekinensisis has $C_{27}H_{22}O_{18}$ molecular formula and 634 kDa molecular weight. The two types of natural products screened in this study will be used in the early diagnosis and treatment of insect industry in the near future. In addition, the natural products will be used in longevity experiments in a mouse model. The results may give one of the clues for studying new drug development candidates of the longevity.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1061-1067
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• 2012

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.511-529
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• 2007

This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.249-254
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• 2011

Mycophenolic acid blocking the synthesis of xanthosine monophosphate is a nonnucleoside inhibitor of inosine monophosphate dehydrogenase. Therefore mycopholoic acid is a drug currently used as immunosuppressive agent in transplantation of heart, kidney and liver. Mycophenolic acid has been industrially produced through fermentation process by fungus Penicillium brevi-compactum. In this study, the profile of mycophenolic acid fermentation was observed in 5L-jar fermentor to investigate the utilization of carbon and nitrogen sources and the production of mycophenolic acid. It was investigated that what kind of carbon sources was better to cell growth and mycophenolic acid production. Fructose was the best carbon source for mycophenolic acid fermentation, but it is the most expensive one. Thereafter molasses containing sucrose as the supply source of fructose was confirmed to be the best carbon source for the industrial production. Use of molasses increased the fermentation yield of mycophenolic acid more than two times higher than glucose. It was confirmed that urea was the best inorganic nitrogen source, which did not give rise to sudden drop of culture pH. Addition of urea increased the fermentation yield of mycophenolic acid about 3.6 times higher than addition of ammonium nitrate as control. Casein, peptone and casamino acid originated from milk protein increased the fermentation yield of mycophenolic acid about 3.4 times higher than control. Peptone and casamino acid, which are casein hydrolysates, increased cell growth considerably as well.

• Korean Journal of Microbiology
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• v.49 no.1
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• pp.78-82
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• 2013

A novel Chryseobacterium sp. JK1 strain isolated from soil had been reported that this isolate produced large amount of extracellular protease at mesophilic temperature in previous study. The optimal temperature and pH of extracellular protease were $40^{\circ}C$ and 7.0, respectively, showing narrow range of optimal temperature and relatively broad activity from pH 6.0 to 9.0. In addition, the protease showed greatest activity against skim milk and lowest against bovine serum albumin (BSA). The protease strongly inhibited by ethylenediaminetetraacetic acid (EDTA), ethylene glycol tetraacetic acid (EGTA) or phenylmethylsulfonyl fluoride (PMSF), and addition of cation $Ag^+$ or $Cu^{2+}$, and slightly inhibited by $Al^{3+}$. No significant inhibition was found with pepstatin, and addition of cation, $K^+$, $Ca^{2+}$, $Na^+$, $Fe^{2+}$ or $Mg^{2+}$. On the contrary, protease was enhanced by addition of divalent cation $Mn^{2+}$ (5 mM). Zymography analysis of concentrated culture supernatant revealed two major bands at 67 and 145 kDa. These results suggest that Chryseobacterium sp. JK1 strain produced extracellular neutral serine proteases which could apply in food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1627-1633
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• 2010

The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and $6.19\;{\mu}g/g$. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1719-1723
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• 2010

The purpose of this study was to verify feasibility of using a ATP Luminometer, real-time hygiene monitoring tool for food contact surfaces in foodservices. For this, 54 cutting boards, 70 knives, 21 rubber gloves in 4 institutional foodservices were studied. ATP (RLU: relatively light unit) values by ATP Luminometer were compared with APC (CFU: colony forming unit) of swabbing culture method using aerobic count plates of 3M petrifilm. ATP ranged from 0 RLU/$cm^2$ to 64693 RLU/$cm^2$ on knives, from 0.1 RLU/$cm^2$ to 6743.6 RLU/$cm^2$ on cutting boards and from 31 RLU/$cm^2$ to 465635 RLU/$cm^2$ on the rubber gloves. APC ranged from 0 CFU/$cm^2$ to 166667 CFU/$cm^2$ on knives, from 0 CFU/$cm^2$ to 1000 CFU/$cm^2$ on cutting boards and from 0 CFU/$cm^2$ to 730000 CFU/$cm^2$ on the rubber gloves. To express the degree of association between ATP and APC, a linear regression was performed. There were significant positive correlations found between log RLU and log CFU on the knives (r=0.84, p<0.001), the cutting boards (r=0.79, p<0.001), the rubber gloves (r=0.78, p<0.001). Results of this study showed the possibility that ATP bioluminescence technique can be used as the monitoring tool for surface hygiene in foodservices.

• Journal of the Korean Society of Costume
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• v.64 no.7
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• pp.172-183
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• 2014

The term "new woman" (신여성 [Sinyeoseong], 新女性) refers to an idealized image of contemporary women during the so-called modern period in East Asia. In Korea, these "modern girls" were also referred to as modan (毛斷), or "cut-hair", reflecting changes in appearances that rejected the traditional value system in favor of "the new" in everyday life. Although it was used to refer to the perceived educated leaders of this new period, it also had the negative connotation of referring to frivolous women only interested in the latest fashion. The popular discourse on this "new woman" was constantly changing during this early modern period in East Asia, ranging from male-driven women's movements to women-driven liberal and socialist movements. The discourse often included ideals of what constituted female impeccability in women's domestic roles and enlightened views on housekeeping, yet in most cases the "new woman" was also expected to be a good wife and mother as well as a successful career woman. The concept of the "new woman" was also accompanied by an upheaval in women's social roles and their physical boundaries, and resulted in women repositioning themselves in the new society. The new look was a way of constructing their bodies to fit their new roles, and this again was rapidly reproduced in visual media. Newspapers, magazines, and plays had gained immense popularity by this time and provided visual material for the age with covers, advertisements, and illustrations. This research will explore the fashion of the "new woman" through archival resources, specifically magazines published in the 1920s and 1930s. It will investigate how women's appearances and the images they pursued reflected the ideal image of the "new woman." Fashion information providers, trendsetters, and levels of popular acceptance will also be examined in the context of the early stage of the fashion industry in East Asia, including production and distribution. Additionally, as the idea of the "new woman" was a worldwide phenomenon throughout the 19th and early 20th century, the effect of Japanese colonialism on the structure of Korean culture and its role as a cultural mediator will also be considered in how the ideal image of beauty was sought, and whether this was a western, colonial, or national preference.