• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1008-1015
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• 2009

The goal of this study was to evaluate the anticancer effect of Rosmarinus officinalis L. In this study induction of apoptosis by methanol extract of rosemary and their fractions were investigated in vitro. In examining the effect of rosemary methanol extract on the inhibition of growth of Hela, HepG2, A549, AGS cells and HT-29 cell, it was found that the methanol extract of rosemary and their fractions demonstrated a cytotoxic effect in a dose-dependent manner; in addition, hexane and chloroform fractions showed a particularly high cytotoxic effect on Hela and AGS cells. The results showed that the hexane and chloroform fractions of rosemary have cytotoxic effect which are related to the activity of the essential oil in the rosemary. Apoptosis in Hela and AGS cells mediated by the hexane and chloroform fractions was associated with the increase of cleaved caspase-3 levels and cleaved PARP. Therefore, with more researches on identification and action mechanism of active compound, the hexane and chloroform fractions are expected to be natural sources for the developments of functional food and medical agents to prevent gastric cancer and uterus cancer.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Culinary science and hospitality research
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• v.23 no.2
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• pp.35-44
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• 2017

The purpose of the present study was to investigate the impact of experience factors on brand attitude and revisit intention in cakes specialty shop. The result showed that among experience factors in rice cake specialty shop, educational experience factor and aesthetic experience factor had influence on both brand attitude and revisit intention, and entertainment experience factor had only influence on revisit intention. Also, brand attitude had significant influence on revisit intention. It was confirmed that experience activities in marketing of traditional food such as rice cakes are significant marketing activities, and educational experience factor and aesthetic experience factor have high correlated each other. On the other hand, entertainment experience factor is in lack relatively, which is due to the complexity of the traditional food manufacturing, and future improvements about this needs to be required. This study was to identify marketing significance of experience factors in rice cake specialty shop and to verify the necessity and effectiveness for spreading vigorous marketing in a variety of traditional food fields through this opportunity.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.377-386
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• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.590-597
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• 2013

High voltage pulsed electric fields (PEF) treatment is a promising non-thermal processing technology that can replace or partially substitute for thermal processes. The aim of this research was to investigate the microbial inactivation mechanisms by PEF treatment in terms of physiological changes to Saccharomyces cerevisiae. PEF was applied at the electric field strength of 50 kV/cm, treatment time of 56 ${\mu}s$ and temperature of $40^{\circ}C$. The microbial cells treated with PEF showed loss of salt tolerance on the cell membrane and collapse of the relative pH gradient on in-out of cells. Cell death or injury resulted from the breakdown of homeostasis, decreased $H^+$-ATPase activity, and loss of glycolysis activity.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.07a
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• pp.31-53
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• 2005

• The Journal of Korean Medical History
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• v.16 no.2
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• pp.35-64
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• 2003

Traditional Knowledge[TK] is a concept which summings up all the knowledge of traditionally inherited, includes traditional medicine, therapy, food and environments. Such traditional knowledge has been perished and neglected through industrial development. We, Korean Institute of Oriental Medicine, promotes digitalization of this traditional knowledge to support and maximize its application, principally in Traditional korean medicine. We can get opportunity of reorganize the traditional knowledge to more practical and available form by this project. And also we introduce briefly its meaning and worth, and seek for application to the study of medical history.

• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.155-162
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• 2010

Aflatoxin $B_1$, a known human carcinogen, is the member of aflatoxin subfamily that is most frequently found in contaminated foods. Epidemiological studies have suggested that aflatoxins may be associated with human liver cancer and acute hepatitis. Recently it was reported that the traditional medical herbs sold in domestic markets are contaminated with aflatoxins. Long-term administration of these contaminated medicines could result in adverse health effects. Therefore, it is important to evaluate the levels of exposure to aflatoxin in people who ingest traditional herbal medicines. Blood samples were collected, before and after the herbal medicine intake, from 151 subjects who visited the hospital. The metabolite of aflatoxin $B_1$ in blood, aflatoxin $B_1$-albumin (aflatoxin $B_1$-lysine), is reportedly an appropriate internal exposure indicator, and its levels in the collected bloods were therefore analyzed using a liquid chromatography-mass spectrometry. The analytical method of aflatoxin $B_1$-lysine in blood was firstly optimized in Korea and the levels were detected below quantification limits (2 pg/mg albumin) in this study population. Consequently, the exposure levels of aflatoxin $B_1$ by ingestion of herbal medicines were low but it is important to monitor routinely due to the possibility of risk on the aflatoxin exposure.