• Food Science and Industry
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• v.41 no.1
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• pp.33-45
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• 2008

• Food Science and Industry
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• v.53 no.1
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• pp.56-68
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• 2020

Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.

• Food Science and Industry
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• v.49 no.1
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• pp.48-61
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• 2016

• Food Science and Industry
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• v.51 no.3
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• pp.209-217
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• 2018

Delphi technique is widely used to develop consensus on group opinion. It is important to identify the strategic technologies and evaluate technology level for the establishment of national R&D policy to upgrade technology level. The aim of this article was to reflect on Food Safety technology level by using Delphi methodology. And, competitiveness of patents and journal articles is evaluated for Korea, USA, Japan, China and EU. As a result, USA is the most competitive country for all technology categories. The average technology level of Korea was 79.5% of world-top coungry and average technological gap was 6.1 years. Korea is grouped in middle-lower class for overall food safety technology level. However, there are some variances among the level of technologies. As a result of this study, food safety research management needs to expand R&D investment and training of food safety specialist. The results of this research can be utilized to establish a road map for transportation R&D and plans.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.91-101
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• 2019

With about 600 officially licensed food additives now living in modern people's lives, consumers' interest in the additives, food safety and harmfulness in food products is also increasing, and mobile services for consumers who want to properly recognize and purchase the safety of food they want to consume are being implemented at home and abroad. In this study, six major applications that provide food safety information were analyzed for functions and designs, evaluated by design experts and evaluated for usability to actual users. Through the function and design analysis results, three similar domestic applications were selected, and the design experts were evaluated for UI and usability, and two of the most similar applications were selected for usability testing. The test results showed that the two applications were similar in usability, but considering the overall results, it was found that the strictest available food safety application. After this study, we propose improvements in the design of food safety applications and existing designs and functions to help improve the convenience of food application developers and users, and thus to ensure the safe and correct eating habits of the people.

• Bulletin of Food Technology
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• v.18 no.2
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• pp.3-13
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• 2005

인삼의 효능 및 유효성분에 관한 수많은 문헌 및 연구사례가 보고 되어 있음에도 불구하고 인삼의 주성분인 ginsenosides의 합성경로나 그와 관련된 유전인자에 대하여서는 거의 밝혀져 있지 않다. 인삼의 생리적 특성규명 및 ginsenosides의 생합성 경로를 밝히기 위한 한 방법으로써 프로테옴 분석이 시도되었다. 본지에서는 고려인삼 (Panax ginseng C.A. Meyer)을 대상으로 이루어진 최근의 프로테옴 분석 및 이차 대사산물의 생산과 연관된 유전인자를 찾기 위하여 이루어진 인삼의 기능유전체 분석을 소개하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.290-304
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• 1988

To evaluate the food habits of middle school students a survey was made by the method of questionaire on 820 middle school students consisted of 370 boys and 450 girls in Taegu city area. The results obtained are summarized as follows; Cookies, fruits, fruit juice and ice cream are their favorite eatings between meals in the decreasing order, And the eatings between meals are more frequent In girls and in the students from financially better homes and from the parents of higher education. More than half of the students have regular or irregular intake of additional vitamin tablets while about 22 percents of them skip their breakfast almost everyday. About 24% of the students hardly pay attention to the relationship between their nutritional condition and their meals. More than seventy percents of the students are taking the instant foods as one of their favorite dishes. The food intake score showed large variation($0{\sim}14$). In general the girls marked higher score than the boys. The students from financially better homes and the students from the parents of higher education marked higher scores. From the 5 scale preference test it was shown that fruits the most favored eatings of the students while the fish and crab scored the lowest mark.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.236-245
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• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Korean Journal of Social Welfare Studies
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• v.43 no.2
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• pp.31-60
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• 2012

This case study tried to explore the food insecurity experiences of poor households with children, since 'food insecurity experiences' of poor households represents economic inequality and social deprivation in the midst of a affluent society. Interviewees in this reports reported that they have found difficulties with buying right or enough food materials due to short of income. As well, they have usually experienced the selection and use of only low-grade foods, substitution for more cheap food materials, limitation of available food materials(especially, meats and fruits), and monotonous diets in their everyday lives. Sometimes, their children skipped their meals due to their monotonous diets. To sum up, I could identify that they(poor households with children) had experienced many components of 'food insecurity' constructs in their daily lives. In spite of, there are some distinction between reports through food insecurity scale and records of interviews and the various foods-supply programs have supplemented their food insecure situation. Therefore, we should give consideration to these in the use and interpretation of the results of food insecurity scales.

• Food preservation and processing industry
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• v.4 no.2
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• pp.2-7
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• 2005

신선편이 농산식품에 대한 소비자 조사에 대한 요약은 다음과 같다. 1. 과실 및 채소류의 구입 장소는 대형할인마트가 $60.5\%$로 가장 많으며 연령이 감소할수록 대형할인마트에서의 구입 빈도가 높았다. 2. 과실과 채소류의 구입 빈도는 전업주부 보다는 직장인의 구입 빈도가 높았다. 3. 신선편이 농산식품을 구입하게 된 동기는 조리시간 단축, 적정량 구입이 가장 많은 것으로 나타났으며, 구입하지 않은 이유로는 비싼 가격과 신선해 보이지 않기 때문으로 대답하였으나 향후 구입 의향에 대해서는 $68.1\%$가 긍정적인 반응을 나타내었다. 5. 신선편이 농산식품의 구입경험은 $62\%$로 식품소비층인 30-40대, 고학력일수록 더 많이 구입한 것을 알 수 있었다. 또한 구입경험이 있는 사람은 편리성, 신선함, 맛, 다양성 등의 긍정적인 반응을 보였으나 구입경험이 없는 사람은 익숙하지 않거나 비싸다고 생각하는 것으로 나타났다. 6. 신선편이 농산식품의 구매 형태는 필요한양만큼 절단된 형태를 선호 하였다. 7. 신선편이 농산식품의 적정가격 수준은 신선 과실 및 채소 가격의 $110-140\%$를 가장 많이 선택했다 8. 신선편이 농산식품의 구매 고려 품질요인으로는 신선함, 위생, 외관 등의 순 이였고 이들을 개선한다면 지속적으로 구매하겠다고 대답한 사람이 $87.7\%$로 조사되었다.