• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.89-89
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.90-90
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• 2005

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.779-789
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• 2013

This study aimed to investigate the emulsifying properties of bovine lactoferrin in food emulsion system. First, lactoferrin solution was prepared to study its surface activities, such as surface adsorption characteristics and ${\zeta}$-potential. Second, some physicochemical properties of lactoferrin emulsion which resulted from variations of environmental conditions (i.e., pH or NaCl addition) were determined. As for surface adsorption characteristics evaluated by surface tension, it was decreased with increasing lactoferrin concentration in solution ($1{\times}10^{-5}{\rightarrow}0.2wt%$) and showed a plateau (${\fallingdotseq}44$mN/m) above 0.01 wt%. It was also changed with pH and the minimum value of 53.8 mM/m was observed at pI of lactoferrin. This was related to changes in ${\zeta}$-potential of the lactoferrin solution with respect to pH. Fat globule size of lactoferrin emulsion was decreased with increasing lactoferrin concentration and a stable emulsion was formed above 0.5 wt% lactoferrin in emulsion with fat globule size $d_{32}$ of ca. 0.33 ${\mu}m$ as confirmed by creaming stability experiment (i.e., Turbiscan). As with surface tension, fat globule size of lactoferrin emulsion also changed with pH and showed a maximum value at pI. As evaluated by Turbiscan, in the presence of NaCl, the lactoferrin emulsion showed instability in particular above 10 mM.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.527-538
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• 1996

The contents of articles on nutrition in life cycle, health and disease in the Korean daily newspapers were analyzed for the evaluation of the trends in nutrition information in mass media. Among 922 articles pressed from January 1960 to June 1996, articles on nutrition in life cycle were most frequently appeared, which is followed by articles on nutrition in disease, health foods and other related food and nutrition informations. There was a deep contrast in that the proportion of articles on nutrition in life clyle decreased from 58% in the 60's to 33% in the 90's, and those of nutrition in disease, and health foods increased from 23% and 5% in 60's to 34% and 18% in 90's, respectively.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.142-142
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• 2003

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.60.2-60.2
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• 2006

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.113-117
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• 2001

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.427-432
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• 2017

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods' county-of-origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.