• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.40-41
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• 2005

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.107-108
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• 2001

멸치는 플랑크톤을 주식으로 하고, 산란, 성장 적정수온이 23$^{\circ}C$이상인 난류성이며, 표층 및 중층의 연안을 회유하는 회유어로 군유하는 성질이 있어, 우리나라 연안에서 주로 기선권현망, 정치망, 유자망, 연안 선망 등의 방법으로 어획되고 있는 주요 어종이다. 이들 멸치의 어획량은 1982년 이후 최근까지 매년 큰 변동없이 연간 15만톤에서 20만톤 정도이며, 주로 마른멸치와 젓갈로 가공되고 있다. (중략)

• Monthly Korean Chicken
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• v.5 no.6 s.48
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• pp.2-7
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• 1999

국산 농축산물, 수입산보다 안전한 것으로 인식 - 2004년까지 축산분야 4조5천억 투입 - HACCP 업무 수의과학검역원으로 이관 - 온도 및 습도관리를 철저히 하자 - 미, 계육업계 러시아와 최초의 합병기업 설치 - 일본, 브라질산 닭고기에서 항생물질 내성균 검출 - 벨기에, 시판 닭고기 ${\cdot}$ 달걀 전량 회수 - 미국, 패스트푸드점 ‘장난감전쟁’치열 - 말레이시아, 돼지 매개 전염병 유행으로 닭고기가격 상승 - 닭고기 가공품 매장에서 인기 높아 - 브랜드 파워를 높여야 산다 - 한의학적으로도 권장할 만한 닭고기

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.86-86
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• 2003

우리나라의 대표적인 염장식품인 새우젓은 새우와 소금만을 원료로 하여 제조하는데, 전통적으로 새우젓 제조시에는 천일염을 사용해 왔으나, 최근 수입산 소금의 유입이 급증하고있다. 따라서 본 연구에서는 소금의 종류가 새우젓 숙성발효에 미치는 영향을 알아보기 위해, 천일염(국산, 중국산)과 정제염으로 재래식방법인 염도 27% 새우젓을 제조한 후 2$0^{\circ}C$ 항온기에서 180일간 숙성 및 발효가 진행되는 동안 이화학적 특성을 분석하였다.(중략)

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.323-327
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• 2022

The mineral content of Tricholoma matsutake was evaluated for comparison of mineral contents according to the area of cultivation. Ten domestic and thirty Chinese (10 Yanji, 10 Yunnan and 10 Tibet) T. matsutake specimens were assessed using an atomic absorption spectrophotometer (AAS) and inductively coupled plasma mass spectrometer (ICP-MS). The Na, Mg, K, and Ca contents of domestic T. matsutake were 128.12±85.25 mg/kg, 218.52±105.35 mg/kg, 7,534.58±2,691.52 mg/kg, and 17.69±7.14 mg/kg, respectively, while those of Yanji T. matsutake were 124.89±57.24 mg/kg, 64.07±27.52 mg/kg, 1,439.18±311.04 mg/kg, and 10.88±4.52 mg/kg, respectively. The Na, Mg, K, and Ca contents of Yunnan T. matsutake were 90.78±23.23 mg/kg, 77.40±28.36 mg/kg, 1,446.29±126.33 mg/kg, and 28.42±5.18 mg/kg respectively, while those of Tibet T. matsutake were 143.50±41.54 mg/kg, 124.64±50.18 mg/kg, 3,530.95±2,714.99 mg/kg, and 21.05±8.71 mg/kg, respectively. The Cu contents of domestic, Yanji, Yunnan, and Tibet T. matsutake were 105.43±32.97 mg/kg, 19.92±8.95 mg/kg, 54.51±16.91 mg/kg, and 64.80±23.01 mg/kg, respectively. Both domestic and Chinese T. matsutake samples showed significantly different K, Mg, and Cu levels in this study. Therefore, a comparative evaluation of the K, Mg, and Cu contents of multiple domestic and Chinese T. matsutake varieties is needed to determine the appropriate area of cultivation in the future.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.9-11
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• 2004

Safety evaluation of lead and cadmium were taken in Kimchi, of which imports is on the increase. The results showed that the levels of lead and cadmium in domestic Kimchi were 0.2964 mg/kg and 0.0637 mg/kg, and the levels in imported Kimchi were 0.3557 mg/kg and 0.0656 mg/kg, respectively; the difference was not significant. Compared with the previous results, the contamination levels of Kimchi, which are composed of various vegetables, were higher than those of vegetables or leafy vegetables. Ingestion levels of heavy metals were lower than the PTWI by mean values or simulation results, but the total safety evaluation must be taken in every food category.

• Journal of Korean Society of Forest Science
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• v.90 no.1
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• pp.1-9
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• 2001

The objectives of this study were to explain market structures of logs imported to Korea from U.S.A., New Zealand. Chile. The demand for imported logs is modeled as a function of output of wood manufacturing in Korea and log prices of competing suppliers. It is hypothesized that the quantity of log impaled in a period is determined by its own and competing prices and the output of wood corresponding manufacturing sector in the current period. Import demand functions of logs imported to Korea from U.S.A., New Zealand and Chile were estimated by SURE(Seemingly Unrelated Regression Equations). Elasticities of amounts of logs imported to Korea from U.S.A., New Zealand and Chile with respect to price of imported log from U.S.A. were -2.88, 1.36 and 3.17, respectively. Elasticities of amounts of logs imported to Korea from U.S.A., New Zealand and Chile with respect to price of imported log from New Zealand were 0.71, -1.65 and 1.44, respectively, Elasticities of amounts of logs imported to Korea from U.S.A., New Zealand and Chile with respect to price of imported log from Chile was -2.88. 1.36 and 3.17.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.