• Current Research on Agriculture and Life Sciences
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• v.32 no.4
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• pp.225-230
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• 2014

This study investigates the effect of organic certification of apples on consumer preference in China as a way to support the expanded export of Korean apples to China. A choice experiment was designed to analyze the apple consumption in China. A total of 298 Chinese consumers answered the survey, and multinomial logit models were used to analyze the results. Organic certification was identified as an important determinant of consumer preference for apples in China, affecting both the evaluation and choice of country of origin. The results also indicated that Korean organic certification significantly increased the probability of Chinese consumers choosing Korean apples. Thus, organic certification by the Korean government should be strengthened to promote apple exports to China, plus the results of this study may provide useful information to promote agricultural product exports and improve the organic certification system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.520-526
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• 2013

To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at $5^{\circ}C$, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.

• The Korean Journal of Zoology
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• v.33 no.2
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• pp.241-245
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• 1990

In order to resolve the taxonomic contusion of Acheilognathus limbata from Korea, 17 morphological characters, egg form and cleavage part of A. limbata from Japan and Korea were ompared. These two groups are overlapping each other in morphometric characters mostly, but two characters of snout length and interarbital width percent in head length are distinguished between them. Moreover the Korean and the Japanese specimens are significantly different from each other based on the egg form and, cleavage part of egg. These results indicate that A. limbata from Korea and from Japan are homonyms. So we consider that the target specimens from Korea should be treated Acheifognathus sp. rather than Acheilognathus limbata until further informations are available.

• The Korean Journal of Malacology
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• v.17 no.1
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• pp.19-26
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• 2001

To study the growth of transplanted Pacific oysters, Crassostrea gigas, we sampled Korean and Japanese oysters attached in Chinhae Bay near Gaduk Island and in Seto inland sea in Japan, respectively, suspended in Pukman Bay. Water Temperature ranged from 11.2 to 27.8$^{\circ}C$ (mean 19.84 ${\pm}$ 5.47$^{\circ}C$) on the surface, and 11.1 to 23.6$^{\circ}C$ (mean 18.31 ${\pm}$ 4.18$^{\circ}C$) on the bottom. Salinity ranged from 31.45 to 34.57 (mean 33.10 ${\pm}$ 1.16) on the surface, and from 31.69 to 34.35 (mean 33.24 ${\pm}$ 1.06) on the bottom. salinity was the lowest in September and October, and the highest in December. Growth of oysters in shell height showed a significant difference after being suspended at the farm, reaching 70.3 ${\pm}$ 12.5 mm in the Korean oysters and 96.2 ${\pm}$ 14.6 mm in the Japanese oysters in December. While the Korean oysters showed relatively low growth rate and cessation of growth after sudden growth between June and July, the Japanese oysters showed continuous growth during the whole farming period, although stepwise growth was observed. It was not until September that meat weight showed a significant difference between the two. After September, there was a sudden increase in the Japanese oysters, reaching 7.5 ${\pm}$ 2.9 g in December, but growth of the Korean oysters showed slow growth rate during whole farming period, reaching 4.6 ${\pm}$ 1.9 g in December. here was an obvious decrease in the meat weight of Japanese oysters in December, which might be attributed to restriction of food. Condition factors rebounded in October in the Korean oysters and in September in the Japanese oysters, respectively, attaining 12.8 in the Korean oysters and 15.3 in the Japanese oysters at the end of investigation on December. Shell length-height regression equations were as follows: Korean oysters: S$\sub$h/=2.922S$\sub$t/,-4.8024 (r$^2$= 0.8541) Japanese oysters: S$\sub$t/=3.623S$\sub$h/,-5.1239 (r$^2$=0.7782) This showed the possibility of morphological transformation in the shell of the Korean oysters since shell height was longer than those reported by Bae et al. (1976) and Lee et al. (1992).

• Food Science of Animal Resources
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• v.21 no.4
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• pp.307-313
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• 2001

This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.

• Korean Journal of Ichthyology
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• v.19 no.3
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• pp.193-200
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• 2007

The samples of cultured flounder (Paralichtys olivaceus) were collected from Tongyeong and Yosu in Korea and Nagasaki in Japan and processed to analyses of body and serum. Body size and weight were not significantly different between Korea and Japan produced. But the body weight of average size of flounder produced from Nagasaki was the highest from the samples. The average of fish body was not significantly different from the samples. The water content of fish body was lower in samples from Nagasaki and fat content was higher in the samples from Nagasaki and followed by Yosu and Tongyeong. The percentage of body water, fat and protein contents was Nagasaki, Yosu and Tongyeong in the order of high values. Japanese flounder showed relatively high content of body fat and muscle. The cholesterol of serum was highest in the samples of Yosu. The triglyceride of serum was highest in the samples of Nagasaki. Lipoprotein was highest in the samples of Nagasaki and enriched fat content in LDL fraction.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.453-457
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• 1997

Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30 min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of $\alpha$-1,4-glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin sowed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.7-11
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• 1988

This study was carried out in order to analyse the amino acid constituents of Gynostemma pentaphyllum Makino (G. P. M. ) produced in Korea and Japan. Total and free amino acids of those were analysed by HPLC. Total amino acid contents of G. P. M. produced in Korea were similar to that of produced in Japan. The Histidine content of G. P. M. produced in Korea was more rich than that of produced in Japan. The content of glutamic acid was the most rich among in kinds of amino acids in both hind of G. P. M. G. P. M. in Korea contained the least methionine and G. P. M. from Japan contained the least cystine.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.94-98
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• 1998

Agaricus blazei Murill, a mushroom which is well known as a potent antitumor agent, contains abundant pharmaceutical substances. To identifY the major components of Agaricus blazei Murill fruiting bodies cultivated in a Korean local farm was analyzed. There were not large differences in chemical compositions of inorganic substances, carbohydrates, amino acids and fatty acids between Agaricus blazei Murill fruiting bodies cultivated in Korea and those in Japan. However, carbohydrate composition was significantly lower in Agaricus blazei Murill of Korea compared to those of Japan. Total amino acid contents were 280.75 mg% in Agaricus blazei Murill fruiting bodies. Sixteen species of amino acid were identified by high performance liquid chromatography except cysteine. Linoleic acid, the most abundant fatty acid contained in Agaricus blazei Murill fruiting bodies, was estimated to be 78.3% of total fatty acids.

• Journal of the Korean Wood Science and Technology
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• v.16 no.3
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• pp.65-71
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• 1988

캐나다가 미국산 활엽수재의 가장 큰 수입국이며 수입된 일부 제재목과 수입원목으로 제조된 단판중 일부는 유럽으로 재 수출되고 있다. 수입 물량적인면에서 캐나다는 다른 국가와의 격차는 좁혀지더라도 미국산 활엽수재의 제1위 수입국의 위치를 당분간 유지할 것이다. 유럽에서의 제재목 수요가 1973년부터 1983년간의 10년간에는 급진적으로 증가 되었지만 1984년에 는 갑자기 감소되었다. 이와같은 현상은 과거 유럽 전통가구에 소재(素材)를 많이 사용했지만 현재는 소재(素材)를 적게 사용하고 단판이나 인쇄한 종이를 붙인 파아티클 보오드(PB)를 더욱 많이 사용하고 있기 때문이다. 현재 유럽지역에서는 가구의 크기를 줄이거나 가구에 사용되는 원자재의 비용을 줄임으로 제품의 가격을 싸게하여 소비자에게 보다 경쟁력있는 가격으로 제품을 공급할려고 하고 있으며 활엽수재의 가격이 너무 비싸 가구제조업체들은 소재(素材)를 다른 것으로 대체하고 보다 값싼 수종을 모든 지역에서 찾고 있는 중이다. 태평양 연안국가에서의 미국산 활엽수재의 수입 물량은 계속 증가되어 미국산 활엽수 총 수출 물량의 약 23% 정도 된다. 자유중국과 일본에서 미국산 활엽수재를 가장 많이 수입하고 있다. 자유중국은 주로 수출용 가구부품및 가구에 사용되는 red oak와 white oak 가 주 수종이고 가구는 미국으로 재 수출하고 있다. 일본은 주로 black cherry, yellow poplar와 cotton wood를 수입하는데 수입량의 약 67%는 대패질한 건조 가공품이다. 자유중국에서와는 달리 일본에서의 미국산 활엽수의 용도는 일본산 활엽수의 대체수종으로 허용되고 있다. 앞으로 일본에서의 미국산 활엽수재의 수요는 일본 국내시장의 요인에 의해 좌우될 것인데 한정된 물량의 일본산 활엽수재와 온대 활엽수재의 요구에 영향을 받을 것이다.