• The Microorganisms and Industry
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• v.19 no.1
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• pp.71-73
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• 1993

• The monthly packaging world
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• s.285
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• pp.95-107
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• 2017

한국환경포장진흥원이 친환경 포장기술 및 녹색 포장디자인 개발을 촉진하기 위해 매년 개최하고 있는 제6회 그린패키징 공모전 시상식이 지난해 12월 9일 쉐라톤 서울 팔래스호텔에서 열렸다. 친환경 포장을 통한 자원 절약과 녹색성장, 녹색소비 생활에 기여하는 것을 목적으로 하는 그린패키징 공모전은 올해 일반 부분 17개 기업에서 23점, 학생 부문 11개교에서 80점 등 총 103점의 작품이 출품됐다. 일반부문에서는 대상인 환경부 장관상은 (주)농심이 수상했고, 최우수상인 한국환경포장진흥원 이사장상은 (주)풀무원, (주)소프트팩, (주)코웨이가 수상의 영예를 안았다. 이밖에 우수상인 한국환경포장진흥원 원장상은 CJ제일제당을 비롯한 4개사, 특선은 대산산업을 비롯한 9개사가 수상을 했다. 학생부문에서는 강원대학교 이은비 학생 등 4팀이 최우수상을 수상하는 등 총 17점 작품이 수상을 했다. 다음에 제6회 그린패키징 공모전의 수상작들을 살펴본다.

• The monthly packaging world
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• s.158
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• pp.168-185
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• 2006

제지업계 원자재 · 환율 이중고/ (주)오토닉스 5상 스테핑 모터 드라이버 CE 인증/ 식품업계 대용량 팩 요구르트 인기/ 우정산업본부 제3자 물류산업 진출/ 목재업체 원자재 파동 등 이중고/ (주)풀무원 업계최초 '완전표시제' 도입/ 농산물업계 포장재비 정부 지원 불합리/ 제약업계 10% 이상 낱개포장 의무화/ 온니테크 RFID 자동화 양산설비 가동/ 롯데제과(주) 월드컵 이벤트로 시장 주도/ 테트라팩(유) 2006 월드비즈니스어워드 수상/ 식품업계 다양한 김치 포장기술 개발/ 식품업계 설설 끊는 즉석밥 경쟁/ 물류업계 물류시스템 전반 인증제 도입/ 롯데제과(주) 설레임, 중국서 짝퉁 발견/

• KOREAN POULTRY JOURNAL
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• v.53 no.10
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• pp.188-191
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• 2021

(사)소비자시민모임은 지난 5월 3일~9월 7일까지 서울시내 대형마트 4개사, 기업형슈퍼 4개사의 계란 가격(정상가 및 소비쿠폰 할인 가격)과 등급을 조사한 결과를 발표했다. 본고에서는 이 내용을 소개한다. - 9월 2주 가격, 6월 대비 30구는 8.1% 하락, 10구(-0.6%), 15구(-2.3%)는 거의 변동없어 - 9월 산지 가격, 6월 보다 10% 이상 하락, CJ, 풀무원 등 브랜드란은 산지 가격 하락에도 변동 없어

• Korean journal of applied entomology
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• v.56 no.3
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• pp.301-308
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• 2017

Locusts, Locusta migratoria (Orthoptera: Acrididae) are periodical unpredictable agricultural pests worldwide and cause serious damage to crop production; however, little consideration has been given to the management of this pest. Herein, we constructed a locust-pathogenic fungal library and confirmed that some fungi could be used as resources for locust management. First, the entomopathogenic fungi were collected from sampled soils using a Tenebrio molitor-based baiting system. For the locust assay, a locust colony was obtained from the National Institute of Agricultural Science and Technology. A total of 34 entomopathogenic fungal granules, which were produced by solid cultures, were placed in the plastic insect-rearing boxes (2 g/box) and nymphs of locust were contained in the box. In 3-7 days, mycosis was observed on the membranous cuticles of the head, abdomen, and legs of locusts. In particular, Metarhizium anisopliae, M. lepidiotae, and Clonostachys rogersoniana exhibited high virulence against the locust. Given that the 34 isolates could be used in field applications, their conidial production and stability (thermotolerance) were further characterized. In the thermotolerance assay, Paecilomyces and Purpureocillium isolates had higher thermotolerance than the other isolates. Most of the fungal isolates produced ca. >$1{\times}10^8conidia/g$ on millet grain medium. In a greenhouse trial, the granular application of M. anisopliae isolate on the soil surface resulted in 85.7% control efficacy. This work suggests that entomopathogenic fungi in a granular form can be effectively used to control the migratory locust.

• Information Systems Review
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• v.7 no.2
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• pp.183-194
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• 2005

This study validated the strategic alignment approach for e-Transformation of the traditional firm through the case analysis of e-Transformation practices performed in Pulmuone Inc., which had been managed and operated in a traditional mode. The e-Transformation approach identified in this study was focused upon the strategic alignment among 4 domains of business strategy, organizational infrastructure and processes, IT strategy, and IT infrastructure and processes, and was performed in the following process: 1) developing IT strategy to perform business strategy, 2) building IT infrastructure and processes to support IT strategy, and then 3) transforming organizational infrastructure and processes based on IT infrastructure and processes. The theoretical implication of this study is to empirically verify the Strategic Alignment Model hypothesized by Henderson and Venkatraman(1994) through the case analysis on e-Transformation of Korean traditional firm, and the practical contribution is to provide a feasible and effective guideline in carrying out e-Transformation of the typical traditional organization.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Food Science and Industry
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• v.54 no.3
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• pp.171-183
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• 2021

Tofu has been consumed as source of protein in Asia for hundreds of years and it was first known in US and Europe by Asian immigrants during 1900s. Lately it is being spotlighted for excellent plant-based protein that has nutritional value. Tofu has long been the most widely used ingredients in Asia and it has been developed into various forms such as tofu, yuba, fried tofu, tofu sheet, fermented tofu and more according to food culture. With development of equipment, coagulant, packaging and pasteurization, now we can have advanced flavor, productivity and distribution of tofu. Tofu has been brought to customer's attention, people who prefer more health oriented, sustainable and eco-friendly food during COVID-19 pandemic season. Furthermore, this global trend is expected to be continued. In response to the trend we need more study on new texture of tofu, substitution of meat, dairy, and various commercialization of HMR in future.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.468-476
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• 2021

In recent years, there has been an increase in the morbidity of gastritis in Korea due to lifestyle factors mostly changes in eating habits and stress. Gastritis is more likely to progress to gastric cancer, and therefore it is important to prevent and manage gastritis through lifestyle adjustment and treatment at an early stage. In this study, cabbage, which was found to be effective in gastritis, was mixed and fermented with other crucifer plants such as kale and broccoli to evaluate the overall efficacy of fermented brassica puree on alcoholic acute gastritis. Based on our results, fermented brassica puree alleviated gastric injury induced by 150 mM HCl/60% ethanol. In addition, it was confirmed that PGE₂, a gastric mucosal protective factor, was increased, and other positive effects such as an increase of MUC1 and regulation of PKC were observed. The results of this study suggest that fermented brassica puree can relieve acute alcoholic gastritis by regulating PGE and the expression of MUC1, a gene related to mucus secretion, and activating PKC, which is related to mucosal cell activity.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.373-380
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• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.