• The Korea Journal of Herbology
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• v.33 no.4
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• pp.53-58
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• 2018

Objectives : Kaempferia parviflora Rhizome is black ginger indigenous to Laos and Thailand. It has been used as a folk medicine to improve blood flow and promote vitality and longevity with good health and well being. For these reasons, Kaempferia parviflora Rhizome has been focused on developing it as a food or food supplement. In addition, Kaempferia parviflora Rhizome could be under consideration of new prescription based on its characteristic compounds, polymethoxyflavonoids. However, it needs to be certified as safe before it can be used. Here, a single-oral toxicity test and safety classification was carried out to identity acute information of the toxicity of Kaempferia parviflora Rhizome powder and to make sure of its safety in clinical applications. Methods : Test substance was orally administered to male and female SD-rat at dose levels of 5000 mg/kg to estimate approximate lethal dose(ALD). Based on the acute information of the toxicity, the safety classification was estimated using the HED(human equivalent dose)-based MOS(margin of safety). Results : At 14 days after treatment with test substance. there were no of test substance related with mortalities and clinical signs. In addition, no changes in the body or organ weights and no gross or histopathological findings were observed. Thus, the ALD of Kaempferia parviflora Rhizome powder was considered over 5,000 mg/kg in both female and male mice. Conclusions : Based on the single oral toxicity test using the highest and limit dose, 5,000 mg/kg and the decision guideline for safety classification based on HED-based MOS, it was estimated that Kaempferia parviflora Rhizome powder is classified as "Specified class B" indicating that clinical dose is not limited to patients as safe as food.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.288-288
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• 2022

Rice is an important staple in the world. And drought is one of the important constraints that negatively affect yield loss and grain quality of rice. CRISPR/Cas9 is a new breeding strategy that can improve the characteristics of rice quickly and accurately. CRISPR/Cas9 is a novel approach that can reliably harvest rice yields in response to a rapidly changing climate. In addition, there is no externally inserted DNA left in genome-editing rice, and it is receiving attention as being able to take responsibility for future food because its characteristics are continuously improved. In the future, high levels of drought resistant in water-constrained environments will be required, which will reduce yield loss. OsSAP was genome-editing with CRISPR/Cas9 in rice. A different line number was assigned to each panicle, and the generation advanced by applying the ear-to-row method. Genome-editing rice has improved drought resistance in drought conditions. Also, in genome-editing rice, the target sequence was homozygous in the 0 generation, and the coefficient of variation of heading date, number of tiller, and 1,000-grain weight was very small in 2 generation. In the era of rapidly changing climate change, CRISPR/Cas9 presents a new breeding strategy that can rapidly and accurately improve agronomic traits of major food crops as well as rice. CRISPR/Cas9 is applied together with traditional breeding to develop into a new breeding strategy, it is suggested that food can be obtained stably in response to climate change.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• 한국노년학
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• v.38 no.2
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• pp.271-290
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• 2018

The study aims to analyze the effects of socio-economic deprivation on suicidal ideation. The analysis data were used as a guide for Korea Welfare Panel Study 9. the frequency analysis, mean difference analysis, correlation analysis, and logistic regression were performed by SPSS programs. The results of analysis are as follows. First, The results of frequency analysis by deprivation type showed a high frequency of deprivation in the following order. Experience of not receiving a public pension, experience of being able to work but unemployed, experience of not being able to eat a balanced diet due to financial difficulties, and experience where you had nothing to eat but no more money to buy. Second, the average difference analysis shows that when a person does not have a spouse, the lower the academic background and the income level, the higher the likelihood of suicide. Third, regression analysis shows that the following deprivation patterns have a statistically significant effect on older adults' thoughts of suicide. Experience in which the respondents or their family could not go to hospital because they had no money, experience that move house because is back rent more than 2 months or can not pay rent, experience that they could not afford to buy food and eat well-balanced meals, experience of failing to pay your bills on time, experience of being able to work but not having a job, and experience in which financial difficulties left them short of food and no money to live. Based on such research results, some policy measures, such as the expanding management of medical care benefits cases, the improvement of elderly housing, residential conditions and the diet survey for the elderly, and the expansion of measures to support elderly people's tax rates, were proposed.

• The Journal of the Korea Contents Association
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• v.18 no.2
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• pp.388-395
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• 2018

With increasing numbers of consumers' concerned about their health and well-being life, interest in organic food has increased. Although there are some studies related to organic food in Korea, most organic food research has been in field of nutrition of organic food. This study aimed to find the relationship between consumers' perceived benefits and satisfactions towards organic food and to compare differences amongst ages. As the results, physical benefit and social benefit were found to have a positively significant influence on both young and old age groups' satisfaction toward organic food. Sensory benefit had a negatively influence on young age group's satisfaction, however, it was not found to have a significant influence on old age groups' satisfaction. Family economic benefit had a negatively influence on old age group's satisfaction, in contrast, family economic benefit was not found to have a significant influence on young age groups' satisfaction about organic food. Thus, the result indicated that there were significant differences between young and old age groups.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.303-303
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• 2017

Japanese agriculture has faced to several threats: aging and decrease of farmer population, global competition, and the risk of climate change as well as harsh and variable weather. On the other hands, the number of large scale farms is increasing, because farm lands have been being aggregated to fewer numbers of farms. Cost cutting, development of efficient ways to manage complicatedly scattered farm lands, maintaining yield and quality under variable weather conditions, are required to adapt to changing environments. Information and communications technology (ICT) would contribute to solve such problems and to create innovative technologies. Thus we have been developing an early warning and decision support system to reduce weather and climate risks for rice, wheat and soybean production in Japan. The concept and prototype of the system will be shown. The system consists of a weather data system (Agro-Meteorological Grid Square Data System, AMGSDS), decision support contents where information is automatically created by crop models and delivers information to users via internet. AMGSDS combines JMA's Automated Meteorological Data Acquisition System (AMeDAS) data, numerical weather forecast data and normal values, for all of Japan with about 1km Grid Square throughout years. Our climate-smart system provides information on the prediction of crop phenology, created with weather forecast data and crop phenology models, as an important function. The system also makes recommendations for crop management, such as nitrogen-topdressing, suitable harvest time, water control, pesticide spray. We are also developing methods to perform risk analysis on weather-related damage to crop production. For example, we have developed an algorism to determine the best transplanting date in rice under a given environment, using the results of multi-year simulation, in order to answer the question "when is the best transplanting date to minimize yield loss, to avoid low temperature damage and to avoid high temperature damage?".

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.598-607
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• 2006

The following study has been conducted by carrying out the nutrition education program for preschool children and measuring the change in their food preference and nutritional knowledge. The 28 boys and 22 girls with the average height of $117.4{\pm}5.1cm$ and weight $21.8{\pm}3.5kg$ participated in the study. The favorite foods of the children were: meat (51.1%) being the highest, fruits (38.3%), carbohydrates (23.4%), while the least favored food was vegetables (75%). It indicated that 36.2% of the children were having unbalanced diets. The change in food preference after the implementation of the nutrition education program was the significant increase in preference in vegetables and fruits (p<0.01) and proteins such as meat, fish, eggs and beans (p<0.05). The differences in food preference among boys and girls were that the boys showed significant increase in vegetables and fruits (p<0.01) while there was a decrease in the simple sugar groups (p<0.01). Regarding girls, there were significant increases in vegetables and fruits as well as protein groups of meat, fish, eggs and beans (p<0.01). The changes in the nutritional knowledge of the preschool children after the implementation of the nutrition education program were scores for the fruits and vegetables group and carbohydrates group showed a significant increase while the scores for the oil and nuts group had decreased considerably. The average score on nutritional knowledge has significantly increased from 9.07 to 10.17 (p<0.01) and the score on the roles of the nutrients increased from 3.02 to 3.48 (p<0.05). The changes in eating habits of the children after the nutrition education were the answer for the change in eating habits of the children after the nutrition education was 'slight change' 61.4%. Also, the change in food preference was 'slight change' 61.4% and the improvement in nutrition education was 'slightly' 50%. According to the results of this study, it is evident that the change in eating habits and the acquisition of nutritional knowledge is very difficult, thus requiring consistent and prolonged education. Therefore, it seems to be best to include a more systematic and professional nutrition education program in preschool education. Also, the education for the parents should be implemented since the effect of education on children is greater when it is closely connected with the education at home.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.