• Food Science and Preservation
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• v.19 no.4
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• pp.611-618
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• 2012

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.497-502
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• 2011

Broccoli is considered as one of the functional foods to offer a hearty supply of the nutrient-rich vegetable in the world. Broccoli contains high level of phytochemicals, and that is selected as one of the top 10 vegetables for human health promotion. Especially, glucosinolates and flavonoids are well known as anti free oxygen radicals in vegetables and fruits. In Korea, broccoli consumption has increased to well known on the health-beneficial vegetables since 2000. However, broccoli has many problems of postharvest management since the quality of harvested heads quickly declines. Major problems are the floret yellowing, wilting, off-odor, and decay. The multiple postharvest applications improve broccoli quality and cold treatment including pre-cooling extends on the shelf-life with circumstance of optimum storage which is 0℃ temperature and a range of 95-100% relative humidity. Controlled atmosphere or modified atmosphere packaging can be used as supplemental treatments to extend postharvest life. 1-2% O₂ + 5-10% CO₂ is currently recommended for broccoli. Postharvest management is important for broccoli because price fluctuations depend on harvest time and quality. In this study, we tried to review physiological change of broccoli after the harvest, storage method, and various techniques to optimize quality during distribution.

• Journal of Korean Home Economics Education Association
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• v.35 no.3
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• pp.1-20
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• 2023

In order to develop a picture book for desirable eating habits of young children, the contents of nutrition education in picture books were analyzed. A total of 128 picture books were analyzed: 42 picture books from the Nuri-curriculum teacher's guide (Nuri), 40 picture books recommended by the National Library for Children & Young Adults (NLCY), and 46 picture books published by the Center for Children's Food-service Management (CCFM). As a result of analysis of dietary guidelines for Koreans, the item that appeared most frequently in picture books was 'Consume a variety of foods every day' (28.91%). The second most common dietary guidelines in the picture books was 'Enjoy a diet that incorporates local ingredients and is environmentally conscious' (21.88%). As a result of examining the main goal of 'eating right' in the Nuri Curriculum, 'healthy food' accounted for 36.72% and 'eating a variety of food' accounted for 30.47%. 'Eating with the right attitude' 4.69%, 'valuing food' 3.13%, and 'dining etiquette' 6.25% were low. Therefore, it is necessary to develop and distribute picture books that reflect the contents that are insufficient.

• Food Science and Preservation
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• v.11 no.3
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• pp.424-429
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• 2004

Proximate components, minerals, vitamins and chlorophyll contents were determined in vegetables purchased at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were Kale, Angelica Keiskei Koidz, Celery, Lettuce and Allium fistulosum. In proximate component contents, analyzed crude protein and fat contents of organic vegetables were higher than those of general vegetables. Organic vegetables had strong green color. Minerals such as sodium, potassium, calcium, phosphorus, iron as well as vitamins were determined. Contents of minerals and vitamins in organic vegetables were higher than those of general vegetables. Total mineral content of organic and general kales were 811.8 mg/l00g, and 688.1 mg/l00g, respectively. Total mineral content of organic Angelica Keiskei Kowz, Celery, Lettuce and Allium fistulosum were 447.9, 486.5, 368.6, and 320.9 mg/100g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.217-224
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• 2009

This study investigated the effect of agrichemicals (A) and low-agrichemicals (LA) during cultivation on the quality characteristics of minimally processed lettuce (Lactuca sativa L.) during storage at $4{\pm}1^{\circ}C$. After 10 days of storage, the sugar content analysis showed that LA-treated lettuce ($4.57^{\circ}Brix$) was higher than A-treated lettuce ($3.57^{\circ}Brix$). The major minerals were K, P and Na, and mineral contents were high in A-treated lettuce during 0, 5 and 10 days. However, the sample with LA treatment had higher chlorophyll and vitamin C contents compared with A-treated lettuce. The degree of color was more stable in samples kept at LA treatment than those kept at A treatment. The polyphenol oxidase (PPO) activity of the LA-treated lettuce was 475.90 unit/g, while the A-treated sample had almost 1.5-fold higher activity. The detection of 48 residual pesticides in samples were not detected on storage 0 day.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.288-293
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• 2007

To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms in air, equipments, raw material, water and final product were isolated and identified using Vitek (R)2 compact system. Airborne microorganisms were isolated from 1000L air using air sampler for floating microorganisms and plate count agar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolated from plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were $10^2-10^3CFU/m^3,{\sim}10^1CFU/plate,\;10^3CFU/g,{\sim}10^4CFU/cm^2\;and\;10^4CFU/g$, respectively. From the result of isolated microorganism identification from raw material to final product, airborne microorganisms could affect the flora of final product.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2011.10a
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• pp.8-8
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• 2011

인류는 자연으로부터 식량과 질병 치료를 위하여 자연스럽게 약초를 얻을 수 있었다. 약 6만 년 전 네안데르탈인의 무덤에서 오늘날 향료로 쓰이는 약초가 발견 될 정도로 인류가 약초를 이용한 역사는 오래 되었다. 약초는 난치병, 노화, 성인병 등 현대의학에서 미비점을 보완하는 대체의약 산업의 원료이자 새로운 생물자원의 보고로서, 그 중요성이 커지고 있다. 새로운 생물자원 소재로 약초는 약용성분을 함유한 식물자원의 확보 및 개발 등 고부가산업의 소재로 선진국에서 연구개발의 경쟁이 치열하며, 약초산업은 천연소재 신약과 기능성 식품, 화장품, 생활용품 등으로 확대되고 있다. 의약품 분야에서는 새로운 시대의 중요한 생명산업으로서 약초는 한약뿐 아니라 신약 개발을 위한 소재로도 부각되고 있으며, 항암제인 택솔, 신종플루 치료제인 타미플루 등 천연물 약의 가능성은 이미 증명되었다. 식품 분야에서는 재배기술 발달과 웰빙 트렌드 속에서 약초는 신선채소와 기능성 식품으로 변신하고 있다. 한약재의 이미지를 벗어난 약초는 음료와 과자, 술 등으로 활용되고, 비빔밥 등 다양한 약선음식으로도 개발되고 있다. 산업소재의 활용분야에서는 약초는 특히 화장품 산업의 소재로 각광받고 있다. 이미 다양한 화장품 회사에서 한방화장품을 출시하여 세계 속으로 진출하고 있다. 또한 약초는 천연 색소이자 생활 용품의 소재로 활용되고 있는데, 약초를 활용한 염색약과 여성 생리대, 샴푸 등의 인기가 높다. 약초산업의 부가가치 증대를 위하여 한약재 위주의 약초산업을 천연물 신약, 기능성 식품, 화장품, 산업 소재 등 고부가가치 시장으로 확장시키고, 우리 약초 산업의 세계화를 추진해야 한다. 연구개발 투자 확대와 빠르게 변화하는 시장을 반영하여 연구 방향을 수립하고, 산학연 및 생산자단체 등과 새로운 약초 산업의 블루오션 창출을 위해 협력을 해야 할 것이다. 또한 약초의 생산기술 안정화를 통해 산업화 기반을 구축하여, 약초 공급의 안정화, 약초 생산 농가 소득 안정화가 필요하며, 마지막으로 변해가는 약초 산업의 트렌드에 부응할 수 있는 품질관리와 유통 질서 확립을 위한 정책과 제도의 선진화가 뒷받침 되어야 할 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.48-52
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.239-245
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• 2004

Storage quality of minimally processed onion as influenced by hot-water dipping was investigated to examine feasibility of mild heat treatment as efficient post-processing method. fresh onions were peeled, trimmed, and dipped in hot water at various temperatures ($50-80^{\circ}C$) for 1 min. Heat-treated onions were cooled, de-watered, packaged in low density polyethylene (LDPE) film pouches ($63\;{\mu}m\;thickness$), and stored at $10^{\circ}C$. Samples treated at higher temperatures ($70-80^{\circ}C$) showed significant increases in flesh weight loss and discoloration during storage as compared to others. Hot-water dipping remarkably reduced initial microbial load of prepeeled onions, with over 1 log cycle decrease in aerobic bacterial count. After 7 days storage, no significant differences in viable aerobe count were observed among treated and untreated samples, with both showing $10^{6}-10^{7}\;CFU/g$. For sensory attributes including discoloration, wilting, decay, and visual quality, onions treated with hot-water dipping at $60^{\circ}C$ scored highest. Results suggested hot-water dipping at specific condition as practical post-processing treatment could effectively prolong shelf life of minimally processed onion.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.269-276
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• 2019

A colorimetric rapid detection method based on acetylcholinesterase (AChE) was developed for the analysis of organophosphorus (OP) and carbamate (CB) pesticides. The AChE catalyzes acetylthiocholine into thiocholine having (-) and (+) charges, and the (+) charge results in gold nanoparticle (GNP) aggregation. The in-activation of AChE by OP and CB has been well known. In order to optimize the colorimetric method, optimal dilution times of commercial serum containing AChE, diameter of GNP, and concentration of acetylthiocholine were tested as a key parameter. The colorimetric detection limits of the method were 7.5 ng/mL for both dimethyl amine and carbofuran pesticides in 60% ethanol. No cross-reaction to other chemicals, such as aflatoxin B1 and ochratoxin A, which can be contaminated with pesticides in agricultural products, was observed. Recoveries from lettuce, sesame leaf, and cabbage lettuce spiked with known concentrations of dimethyl amine and carbofuran were found to be ranged from 83.85 to 133.16%. These results indicated that the colorimetric rapid method based on AChE can be a useful tool for the sensitive, specific, rapid, and accurate detection of OP and CB pesticides in fresh vegetables.