• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.790-794
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• 2004

Bifidobacterium spp. exhibits the highest number of counts among species of microflora in breast-feeding infant intestines and has been used as probiotics. From infant groups with different diets, 42 Bifidobacterial strains were isolated by selective plate, Gram-staining, and morphology using method of Mitsuoka, among which seven isolates were identified as Bifidobacterium spp. by F6PPK test, MIDI, and PCR. B. bifidum PBH-30, selected for development of probiotics, showed high resistance against low pH and oxgall treatment, and inhibition against pathogens such as Salmonella typhimurium and Staphylococcus aureus. B. bifidum PBH-30 could be applicable to dairy products as probiotic strains due to its excellent growth in raw milk.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.37-44
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• 2011

The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.

• East Asian Journal of Business Economics (EAJBE)
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• v.7 no.1
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• pp.1-16
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• 2019

Purpose - For the development of fresh food shopping malls, consumers should continue to experience loyalty and favorability for the company's products or brands, and this should lead directly to purchase so that active word-ofmouth and recommendation should be encouraged. Therefore, the purpose of this study is to investigate the effect of e-service quality and e-ERM on e-loyalty with customer satisfaction and commitment as mediators. Research design, data, and methodology - This study was conducted by sample survey method on 320 online customers who have experience in using major online fresh food shopping malls for more than one year. Data analysis methods were frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and structural equation model analysis. Result - Hypothesis 1 through Hypothesis 7 were all supported. The results of this study suggest that e-service quality and e-CRM of online fresh food shopping malls have a significant effect on satisfaction and commitment. Therefore, the conclusion has been derived that the focus of this study, that such satisfaction and commitment have a significant effect on e-customer loyalty. has been supported theoretically and empirically. Conclusion - This study suggests that studies on customer loyalty based on activation commerce factors related to fresh food in online shopping malls will be an index that can reflect on customer's needs corresponding with future trends of not only online shopping malls but also offline shopping malls.

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.585-591
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• 2006

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.98-106
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• 2004

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.25-34
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• 1978

Numerous studies on the ablactation have been reported since Jundell’s report in 1924. This paper deals with the comparison in nutritional values, composition, economical sense and recommended dietary allowances to Korean infants of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional compositions of the most recommendable weaning food among those investigated. The results obtained from this study were; 1. Among ten kinds of the weaning foods produced in Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan. 2. It was difficult to compare directly the compositions of the weaning foods each other because of the differences of the unit indicated. 3. Not only the price of the same product in the same area was differentiated by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced. 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions. 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicated in Table. 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.159-172
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• 2013

Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collection was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feelings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally reported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between satisfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.72-83
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• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.