• Culinary science and hospitality research
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• v.20 no.1
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• pp.76-88
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• 2014

This research has been conducted to provide the fundamental data for foodservice & culinary research by analyzing 1,054 papers in 'The Korean Journal of Culinary Research' from 1995 through 2012 regarding year, theme, material, and subject. The released papers are 58.6 a year and almost 50 percent of related papers have been published, considering that 511 papers have been released for the recent five years. The research theme was first classified into four following areas such as foodservice, culinary, food and so forth. Then it was subdivided under 65 items on 19 subject matters. Most of the studies are related to foodservice area(595 papers, 56.4%), followed by culinary area (250 papers, 23.7%), food area(105 papers, 10.0%) and other areas (104 papers, 9.9%). For the topics used in foodservice research, most papers investigated the marketing area(170 paper, 28.6%). In culinary and food-related research, papers dealt with confectionary and bread (67 papers, 23.3%), sauce dressing (38 papers, 13.2%), vegetable fruit (36 papers, 12.5%), fermented food (35 papers, 12.5). In regard to the analysis of research subjects, institutions, and companies, 140 papers(38.2%) conducted hotel-related research, followed by 106 restaurant-related papers (29%) and forty-three papers(11.8%) on foodservice enterprises and franchises. Based on this analysis, most of the theses in 'The Korean Journal of Culinary Research' have been published in the area of foodservice (56.4%). In comparison, the theses in the area of culinary and food are associated with the name of the journal and only 33.7 percent of papers have been released. For these reasons, the name of the journal would rather be renamed 'The Korean Journal of Foodservice and Culinary Research'.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.3
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• pp.237-241
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• 2016

This study, funded by Jeju Special Self-Governing Province, evaluated the bacterial contamination in disposable wet wipes used in restaurants, coffee shops, and bakery shops. The materials used are 55 disposable wet wipes collected from general restaurants. The number of average bacteria found was $4.21{\times}10^3CFU/mL$ in 50 disposable wet wipes; in the other five disposable wet wipes, no bacterial contamination was found. The highest number of bacteria was measured as $16.67{\times}10^3CFU/mL$. Total bacterial count of separated are 71 strains. Among the 71 identified strains, 15 were Staphylococcus aureus and 3 were Pseudomonas aeruginosa. This can be an important problem. This study measured the level of bacterial contamination and identified the strains isolated in wet wipes. This study may be important as it provides the basis for establishing sanitation standars for wet wipes.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• Archives of design research
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• v.19 no.5 s.67
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• pp.85-94
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• 2006

In the 2000s, character animation technique is used at domestic TV character animation ads of diverse items displaying new character patterns and expression techniques of a high level. This study intends to identify the characteristics of TV character animation ads based ell character aesthetic theory and advertising rhetoric theory, and based on these findings, analyze trend and stream of expression in TV character animation ads by examining and classifying advertisements released in the past four years by items, character patterns and expression techniques. The results showed that TV character animation ads have been concentrated on confectionery, beverages and foods in the past, but the items have been diversified through the years. With reference to character patterns, personal and animal characters had made the main pattern, but recently product, virtual and composite characters are on the increase. In expression techniques, cell animation technique was found to be the most frequently used technique, which was followed by full-3D, cell and live action, cell and 3D and the clay animation technique. A trend like this suggests that TV character animation advertising items will continue to increase in line with the participation level of targets. In the meantime, personal and animal characters will continue to make the leading character pattern, while virtual and composite character patterns emerge in new forms. In expression techniques, live action combined with 30 technique and techniques using new expression materials will appear with cell animation technique as a central figure. As a whole, Korean character animation advertisement is expected to keep on growing to a new dimension in the aspect of items, character patterns and expression technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.376-382
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• 2012

This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.