• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.25-34
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• 1992

The purpose of this study was to investigate the value evaluation of foodstuff of 448 college students residing in the urban area. As a result of analyzing the value of each foodstuff, two to four factors were drawn from each foodstuff. The factors were classified into the social-conceptual factor, the preparatory factor, the quality factor, the economic factor, the subjective factor, and the complex factor. It was learned that the social-conceptual factor was dominant over the majority of college students in the evaluation of value of foodstuffs. There was a difference in the factor of the value evaluation for each foodstuff according to sex and the main growth region among the college students. A significant difference was found between the sexes regarding the preparatory factor and the economic factor. Also, in accordance with the main growth region, there was great difference in the social-conceptual factor(except for the Korean rice cake).

• Journal of Radiation Protection and Research
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• v.27 no.2
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• pp.89-94
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• 2002

Intervention levels for foodstuff restriction in a radiological emergency in Korea are suggested based on the justification and the optimization through the cost-benefit approach method from IAEA Safty Series 109 recommendation. Intervention levels are specified for three broad groups of radionuclides with similar values of committed effective dose per unit intake and specified for two broad categories of foodstuff grouped according to value per kg. It is also discussed on the applicability of revised intervention levels for foodstuff restriction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.289-296
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• 1983

In order to verify any relationship between phosphorus content and buffer action vs. palatability of a foodstuff the present investigation was conducted on 28 items of foodstuff of both plant and animal and the followings are succinct report. In general, Foodstuffs of animal origin contained more phosphorus than those of plant origin. Foodstuffs with more phosphorus content were tended to have more buffer action. The palatability seems to be related with the capacity of buffer action.

• Journal of environmental and Sanitary engineering
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• v.3 no.2 s.5
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• pp.13-21
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• 1988

• Journal of the Korean Professional Engineers Association
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• v.29 no.4
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• pp.4-10
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• 1996

• Food Industry And Nutrition
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• v.11 no.3
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• pp.1-2
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• 2006

• Food Industry And Nutrition
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• v.11 no.3
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• pp.3-5
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• 2006

• Journal of the Korean Society for Precision Engineering
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• v.16 no.11
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• pp.16-21
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• 1999

Recently, the rheology on the fluidity of materials has been progressed remarkably. Viscosity measurement for precision-accuracy has needed very important to measure the rheological properties of materials in the field of chemistry-fiber, paint, printing-ink, plastics, rubber, foodstuff-industry, etc. And many methods of measurement have been developed lately. So in this experimental study, small capacity torque transducer with type of strain gage, different method against other existing viscometers, measured viscosity about a liquid that has flowing characteristics of newtonian liquid. Using the assumed computational equation of viscosity, it has same value of viscosity in each different radius of rotating cylinder. In the result, this equipment will be used in the viscosity measurement of a liquid taking flowing characteristics of newtonian liquid.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.599-609
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• 2012

The objective of this research is to reuse and recycle the oyster shell wastes as a useful of antioxidant beads for foodstuff preservation through the treatment of oyster shell and seaweed pulp. This research is divided into two parts. In the first, designing and preparation of pilot scale condition was accomplished. The second part dealt with establishing the optimized manufacturing condition for [A],[B],[C-a],[C-b] compounds, and analyzing these products. The pilot scale preparation was composed of modify synthesized seaweed pulp / Cl-starch and it's various bead form were prepared with various weight ratios using polar protic solvents. In addition, with increased seaweed pulp content in the blends, antibacterial property values of seaweed pulp/Ag-oyster shell blend was decreased, however, the antioxidant and bead's solidity properties increased.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2002.11a
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• pp.164-164
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• 2002