• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1996.10a
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• pp.21-21
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• 1996

• Food Science and Industry
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• v.44 no.3
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• pp.56-65
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• 2011

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.1
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• pp.181-186
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• 2012

The aim of this study was to evaluate the methylation status of three important cancer related genes viz. p16, E-cadherin and hMLH1 promoters and to associate the findings with specific dietary habits in Kashmiris, a culturally distinct population in India, with gastric cancer. The study subjects were divided into three age groups viz. 0-30yrs ($1^{st}$), 31-60yrs ($2^{nd}$) and 61-90yrs ($3^{rd}$). A highly significant association between the intake of local hot salted tea in $2^{nd}$ (p=0.001) and $3^{rd}$ (p=0.009) age groups was observed with the promoter hypermethylation of E cadherin. Again a highly significant association between the aberrant methylation of hMLH1 (p=0.000) and p16 (p=0.000) promoters and the intake of local hot salted tea was observed in the $2^{nd}$ age group of gastric cancer patients. The intake of sun-dried food was also significantly associated with the promoter hypermethylation of E cadherin (p=0.003) and p16 (p=0.015) genes in $3^{rd}$ age group. The results of the present study suggest a close association between the aberrant methylation of p16, E-cadherin and hMLH1 promoters and the intake of local hot salted tea and sun-dried foods in Kashmiri population.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• Journal of Agricultural Extension & Community Development
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• v.13 no.1
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• pp.185-193
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• 2006

The study is designed to understand on the farmer's life in Yanbian, China. The major findings are: 1) The people in farmhouse use wood as a fuel for cooking and the method of cooking is traditional style using their iron pots. The floor heating of the house and cooking food can be carried out simultaneously. Most of the farmer use pump system. 2) Korean traditional foods should be inherited and they usually eat rice. Kimchi, Soy-sauce, and Hot-pepper paste are mostly made at home. 3) Housewives do actively participate in income management. Results indicated that overall Korean immigrants in China maintain their ethnic identity, ethnic language and culture.

• Mycobiology
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• v.42 no.3
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• pp.215-220
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• 2014

Mushrooms are a recognized component of the human diet, with versatile medicinal properties. Some mushrooms are popular worldwide for their nutritional and therapeutic properties. However, some species are dangerous because they cause toxicity. There are many reports explaining the medicinal and/or toxic effects of these fungal species. Cases of serious human poisoning generally caused by the improper identification of toxic mushroom species are reported every year. Different substances responsible for the fatal signs and symptoms of mushroom toxicity have been identified from various poisonous mushrooms. Toxicity studies of mushroom species have demonstrated that mushroom poisoning can cause adverse effects such as liver failure, bradycardia, chest pain, seizures, gastroenteritis, intestinal fibrosis, renal failure, erythromelalgia, and rhabdomyolysis. Correct categorization and better understanding are essential for the safe and healthy consumption of mushrooms as functional foods as well as for their medicinal use.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.523-530
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• 1999

연속살균장치는 $130^{\circ}C$에서 $140^{\circ}C$의 초고온에서 연속적으로 식품을 열처리 하는 공정으로 재래 배치식 공정에 비하여 순간적인 짧은 시간이 소요되는 경제적인 공정이나, 액상과 고상으로 구성된 저산도 식품은 고상입자의 대류열전달 계수와 장치내 체류시간이 정확히 구명되지 않아서 연속살균기술이 성공적으로 적용되지 못하고 있다. 본 연구에서 연속살균장치에서의 액상식품과 고상식품사이의 대류열전달 계수를 예측하기 위하여 연속살균장치의 Hold tube에서 정육면체 모델 식품내부의 온도를 측정할 수 있는 장치를 개발하였다. 연속살균장치의 홀드튜브에서 정육면체 모델 식품의 온도변화를 예측할 수 있는 유한차분법을 이용한 시뮬레이션 모델을 개발하고 소고기를 대상으로 이 시뮬레이션 모델의 입력변수인 비열, 열전도도를 실험적으로 측정하여 사용하였다. 0.0에서 15.0 centipoise의 점도를 가지는 모델 액상식품의 15.6에서 45.2liter/min 의 유속에 대하여 액상과 소고기 정육면체의 대류열전달계수는 792에서 2107W/$m^2$K으로 예측되었다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.516-522
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• 1999

열전도도, 열확산도 , 비열로 대표되는 열적 특성은 식품의 가열 및 냉각공정의 설계에 사용되는 주요 설계인자로서 , 정확한 열적특성 자료가 있으며, 각 공정에서 가하거나 감해야 하는 총 열량과 단위 시간당 가감되어야 하는 열량을 정확히 결정할 수 있다. 본 연구에서는 액상과 고상 식품의 열전도도를 신속 정확하게 측정하기 위하여 열 탐침을 사용하는 열전도도 측정장치를 개발하였다. 본 장치는 기존 열전도 측정장치와 달리 열전도도가 아려진 표준시료를 사용하는 Calibration을 하지않고, 직접 열전도도를 측정할수있도록, 열탐침의 직경대 길이의 비가 100으로 설계하였다. 증류수와 글리세린의 열전도도를 본 측정장치로 측정한 결과 , 증류수는 문헌값보다 1.2% 미만, 글리세린은 0.7% 미만의 측정오차를 보였다. 소고기 Frankfurter 의 열전도도를 2$0^{\circ}C$에서 8$0^{\circ}C$의 온도범위에서 측정한 결과를 0.389에서 0.350W/mK 이었다.

• Journal of Agricultural Extension & Community Development
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• v.14 no.1
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• pp.197-230
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• 2007

The objectives of this study were to identify the cause of consumers for purchasing foods from various distribution channels, and to compare with characteristics of consumers by each distribution channel. The distribution channels as the basis of comparison were four types namely, the consumer cooperatives / environment－friendly specialized stores, large retail discount stores, direct marketing and parents / relatives. The researcher developed a questionnaires, and a total of 190 questionnaires were collected and 186 of them were analyzed. The data were analyzed utilizing the SPSS－WIN 12.0K program and major statistical technique were mean, percentage, t－test, Chi－square test, ANOVA. There were differences in the quality perception, demographical characteristics, relationship with rural communities and personal experiences of the consumers according to the distribution channels.