• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Korean Journal of Agricultural and Forest Meteorology
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• v.13 no.2
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• pp.69-78
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• 2011

Rice is one of the world's staple foods. Paddy rice fields have unique biophysical characteristics that the rice is grown on flooded soils unlike other crops. Information on the spatial distribution of paddy fields and the timing of irrigation are of importance to determine hydrological balance and efficiency of water resource management. In this paper, we detected the timing of irrigation and spatial distribution of paddy fields using the Moderate Resolution Imaging Spectroradiometer (MODIS) sensor onboard the NASA EOS Aqua satellite. The timing of irrigation was detected by the combined use of MODIS-based vegetation index and Land Surface Water Index (LSWI). The detected timing of irrigation showed good agreement with field observations from two flux sites in Korea and Japan. Based on the irrigation detection, a land cover map of paddy fields was generated with subsidiary information on seasonal patterns of MODIS enhanced vegetation index (EVI). When the MODISbased paddy field map was compared with a land cover map from the Ministry of Environment, Korea, it overestimated the regions with large paddies but underestimated those with small and fragmented paddies. Potential reasons for such spatial discrepancies may be attributed to coarse pixel resolution (500 m) of MODIS images, uncertainty in parameterization of threshold values for discarding forest and water pixels, and the application of LSWI threshold value developed for paddy fields in China. Nevertheless, this study showed that an improved utilization of seasonal patterns of MODIS vegetation and water-related indices could be applied in water resource management and enhanced estimation of evapotranspiration from paddy fields.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.331-347
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• 1990

This study was designed under the purpose to analyze the Korean Traditional Folk Remedies on food, to submit the basic statistical data, and to utilize them by examining how much they know about the Korean Traditional Folk Remedies and also by examining how frequently they used them. The sample was consisted of 312 housewives living in Daegu, Kyungsan city and Kyungsan-eup, the survey was made by use of questionaires from July 15 to August 1 1989. The results are as follows 1. Analysis of Folk Remedical Contents 1) The method of the Folk Remedies used in this area was mainly food, which can be easily found around their house and easy to use, it was possible to apply scientific principles in some cases. 2) The major popular method was shown to feed boiled barley or brown rice which are known as the Folk Remedy for Diabetes. 3) The ANOVA of variable shows the significant influence on each object which age, religion, the level of education, job, monthly income, and the area except family formation. 2. The Frequency of Folk Remedies and additional analysis 1) The most frequently used Folk Remedy was Arterio-sclerosis(1.44), which is followed by the loss of Eyesight(1.40), Hang over(1.28), Couth(1.27), Cold(1.26) etc. 2) In the analysis of Pearson Correlation between frequencies of Folk Remedies used, and demographic variables such as age(p<.05), the monthly income(p<.01), in that area, total number of response items showed a positive correlation. 3. The source to learn about Folk Remedy. 1) It is acknoledged that they are mostly instructed by their forefathers, friends, neighbors, professional textbooks, mass communications, herb doctors, other medical sources or education at school etc. 2) The ANOVA of Variables shows the big differences between each group by age. Based on the above findings, the following suggestions are made ; Most of Korean Traditional Folk Remedies are recognized scientific and reasonable which are based on the scientific research and herb medicine therefore it should be made good use of for our life in good health additionally. I hereby insist that the importance of our Folk Remedies should be reviewed and focused for maintenance our health.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.27-27
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• 2018

The production scale of mushroom cultivation in Korea is approximately 600 billion won, which is 1.6% of the Korean gross agricultural output. Annually, ca. 190,000 tons of mushrooms are harvested in Korea. Although the numbers of mushroom farms and cultivators are constantly decreasing, the total mushroom yields are increasing due to the large-scale cultivation facilities and automation. The recent expansion of the well-being trend causes increase in mushroom consumption in Korea: annual per capita consumption of mushroom was 3.9kg ('13) that is a little higher than European's average. Thus the exports of mushrooms, mainly Flammulina velutipes and Pleurotus ostreatus, have been increased since the middle of 2000s. Recently, however, it is slightly reduced. However, Vietnam, Hong Kong, the United States, the Netherlands and continued to export, and the country has increased recently been exported to Australia, Canada, Southeast Asia and so on. Canned foods of Agaricus bisporus was the first exports of the Korean mushroom industry. This business has reached the peak of the sale in 1977-1978. As Korea initiated trade with China in 1980, the international prices of mushrooms were sharply fall that led to shrink the domestic markets. According to the high demand to develop new items to substitute for A. bisporus, oyster mushroom (Pleurotus ostreatus) was received the attention since it seems to suit the taste of Korean consumers. Although log cultivation technique was developed in the early 1970s for oyster mushroom, this method requires a great deal of labor. Thus we developed shelf cultivation technique which is easier to manage and allows the mass production. In this technique, the growing shelf is manly made from fermented rice straw, that is the unique P. ostreatus medium in the world, was used only in South Korea. After then, the use of cotton wastes as an additional material of medium, the productivity. Currently it is developing a standard cultivation techniques and environmental control system that can stably produce mushrooms throughout the year. The increase of oyster mushroom production may activate the domestic market and contribute to the industrial development. In addition, oyster mushroom production technology has a role in forming the basis of the development of bottle cultivation. Developed mushroom cultivation technology using bottles made possible the mass production. In particular, bottle cultivation method using a liquid spawn can be an opportunity to export the F.velutipes and P.eryngii. In addition, the white varieties of F.velutipes were second developed in the world after Japan. We also developed the new A.bisporus cultivar "Sae-ah" that is easy to grown in Korea. To lead the mushroom industry, we will continue to develop the cultivars with an international competitive power and to improve the cultivation techniques. Mushroom research in Korea nowadays focuses on analysis of mushroom genetics in combination with development of new mushroom varieties, mushroom physiology and cultivation. Further studied are environmental factors for cultivation, disease control, development and utilization of mushroom substrate resources, post-harvest management and improvement of marketable traits. Finally, the RDA manages the collection, classification, identification and preservation of mushroom resources. To keep up with the increasing application of biotechnology in agricultural research the genome project of various mushrooms and the draft of the genetic map has just been completed. A broad range of future studies based on this project is anticipated. The mushroom industry in Korea continually grows and its productivity rapidly increases through the development of new mushrooms cultivars and automated plastic bottle cultivation. Consumption of medicinal mushrooms like Ganoderma lucidum and Phellinus linteus is also increasing strongly. Recently, business of edible and medicinal mushrooms was suffering under over-production and problems in distribution. Fortunately, expansion of the mushroom export helped ease the negative effects for the mushroom industry.