• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Food Science and Preservation
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• v.15 no.1
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• pp.15-20
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• 2008

By considering the storage temperatures of agricultural products, three types of PCMs $(K_1$, $K_2$, $K_3$) were developed to be used in temperature ranges of $0{\sim}5^{\circ}C$, $5{\sim}10^{\circ}C$ and $10{\sim}15^{\circ}C$, $K_1$ PCM for $0{\sim}5^{\circ}C$ was developed by mixture of $C_{14}H_{30}$ and soduim polyacrylate, and $K_2$ PCM for $5{\sim}10^{\circ}C$ and $K_3$ PCM for $10{\sim}15^{\circ}C$ were mixture of $C_{14}H_{30}$, $C_{18}H_{38}$ and soduim polyacrylate with different composition ratio. 'The target temperatures of cold chain system were set at $7^{\circ}C$, $13^{\circ}C$, and $17^{\circ}C$ with $K_{1-3}$, $K_{2-3}$ and $K_{3-1}$ PCMs, respectively. The times to reach the target temperatures in the storage chamber were 21 hours, 18 hours, and 61 hours with $K_1$, $K_2$, and $K_3$ PCMs, respectively. The performances of natural convection type and forced convection of the temperature controlled portable container were analyzed Apples were stored in the portable container of $5^{\circ}C$, and temperatures at surface and center were measured. The initial temperature of the apple was $25^{\circ}C$. The temperatures of apple at the surface and the center were $15^{\circ}C$ and $16^{\circ}C$, respectively, after 5 hours with natural convection type. However, the temperatures at the surface and the center were already reached to $7^{\circ}C$ within 1 hour with forced convection type. The forced convection type showed the better performance and the temperatures of portable container were maintained more than 15 hours.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.28-36
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• 2018

Studies on suspected endocrine disrupting pesticide (EDP) residues in agricultural products were carried out in 2016 in Busan, Korea. Twelve different EDPs, ranging in concentration between 0.003-2.049 mg/kg, were detected in 19.5% of 462 samples. About 0.2% of agricultural product samples exceeded the maximum residue limits (MRLs). Risk indices of all of the EDPs were less than 10% of the acceptable daily intake (ADI). The outcomes indicated that the risk groups at highest risk of exposure to diazinon (found in Korean cabbages) and carbendazim (found in apples) were females aged 40 to 49 and young males less than 10 years old, respectively. Based on the stochastic assessment at $95^{th}$ percentile (P95), risk index in these risk groups accounted for 8.38 and 2.98% of ADIs. The results showed that the occurrence of EDP residues in agricultural products could not be considered a public health problem.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.228-235
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• 2019

Apple (Malus pumila) is one of the most economically important fruits in Korea. but virus infection has decreased the sustainable production of apples and caused serious problems such as yield loss and poor fruit quality. Virus or viroid infection including apple chlorotic leaf spot virus (ACLSV), apple stem pitting virus (ASPV), apple stem grooving virus (ASGV), apple mosaic virus (ApMV) and apple scar skin viroid (ASSVd) have been also reported in Korea. In many cases, as apple gets infected with virus and viroid with no specific symptoms, the damage and symptoms caused by the viruses are not detected. In our research, viruses in the rootstock were eliminated for a virus-free apple dwarfing rootstock of M.9 and M.26. The virus elimination methods were apical meristem culture, thermotherapy ($37^{\circ}C$, 6 weeks) and chemotherapy($Ribavirin^{(R)}$). The detection of apple viruses was accomplished by Enzyme-linked Immuno-Sorbent Assay (ELlSA) and reverse transcription-polymerase chain reaction (RT-PCR). RT- PCR method was 10 ~ 30% more sensitive than the ELISA method. The efficiency of virus elimination was enhanced in apical meristem culture method. The acquisition rate of virus-free apple dwarfing rootstocks was 30 ~ 40% higher in apical meristem culture. After the meristem culturing of M.9, the infection ratio of ACLSV, ASPV and ASGV was 45%, 60% and 50%, respectively. In the apple dwarfing rootstock of M.26, the infection ratio of ACLSV, ASPV and ASGV was 40%, 55% and 55%, respectively. Based on this study, the best method for the production of virus-free apple dwarfing rootstocks was the apical meristem culture.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.10-22
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• 2021

Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES). Methods: The data source for the extraction of Key Foods was the 24-hour dietary survey data obtained from the 7th KNHNES (2016-2018), and 21,271 subjects were evaluated. A total of 17 nutrients were selected as the key nutrients for identifying the Key Foods, including energy, carbohydrates, protein, lipid, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, vitamin C, cholesterol, and sugars. The nutrient consumption approach was applied to generate a list of potential Key Foods. Foods included in 85% of the cumulative intake contribution from one or more key nutrients, were subsequently selected as Key Foods. Results: Of the 1,728 foods consumed by survey respondents, we extracted 728 Key Foods. These Key Foods explained 94% key nutrient intakes of the subjects. Based on the contribution rate to key nutrient intake, the top 10 Key Foods identified were multigrain rice (5.32%), plain white rice (4.23%), milk (3.3%), cabbage kimchi (2.82%), grilled pork belly (1.56%), apples (1.52%), fried eggs (1.49%), cereal (1.36%), instant coffee mix (1.21%), and sweet potatoes (1.12%). These 10 foods accounted for 23.93% total key nutrient intake of the survey respondents. Conclusion: Seven hundred and twenty-eight foods were extracted and identified as the 2020 Korean Key Foods. These Key Foods can be considered the priority foods to be analyzed for establishing a national nutrient database.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.131-139
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• 2023

In this study, we investigated pesticide residue levels in 535 domestically distributed agricultural products in South Korea using multi-residue analysis. Agricultural products from 13 regions, including Seoul, were pretreated using QuEChERS and d-SPE, and subsequently analyzed using LC-MS/MS and GC-MS/MS. Residual pesticides were detected in 288 (53.8%) out of the 535 samples, including 40 of apples, 40 of peppers, 33 of mandarins, 31 of peaches, and 144 other commodities. Furthermore, one sample of Korean cabbage exceeded the permitted maximum residue limit (MRL), diniconazole (0.18 mg/kg), detected at about twice the MRL. In total, 91 types of residual pesticides were detected, including fungicides (42), insecticides (48), and a nematicide. The most frequently detected pesticides were dinotefuran (91), carbendazim (75), tebuconazole (61), and pyraclostrobin (59). Our results showed that continuous monitoring of agricultural products is necessary.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Food Science and Preservation
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• v.31 no.1
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• pp.112-125
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• 2024

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R²=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R²=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R²=0.3372), and with soluble solid was y = 10.558x + 11.126 (R²=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.3 no.1
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• pp.30-40
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• 2000

Purpose: During the first year of life, cow's milk protein is the major offender causing food allergy. Cow's milk allergy (CMA) affects 2~7% of infants, of which approximately one-half show predominantly gastrointestinal symptoms. We studied the clinical types of cow's milk allergy with predominantly gastrointestinal symptoms (CMA-GI) of childhood. Methods: The retrospective study was performed on 30 (male 22, female 8) patients who had diagnosed as CMA-GI during 2 years and 3 months from March 1995 to June 1997. Results: 1) Children with CMA-GI presented in the three types of clinical manifestation on the basis of time to reaction to milk ingestion: Quick (Q) onset (5 cases), Slow (S) onset (20 cases), Quick & Slow (Q&S) (5 cases). 2) Age on admission of the three groups was significantly different (p<0.05): (Q onset: $81.4{\pm}67.1$ days, S onset: $31.9{\pm}12.7$ days, Q&S: $366.0{\pm}65.0$ days). Although the body weight at birth was 10~95 percentile in all patients, body weight on admission was different: (Q onset: 10~50 percentile, S onset: below 10 percentile, Q&S: 10~25 percentile). S onset group was significantly different compared with other groups (p<0.05) and 90% of this one was failure to thrive below 3 percentile. 3) Peripheral leukocyte counts were as followings: (Q onset: $5,700{\sim}12,300/mm^3$, S onset: $10,000{\sim}33,400/mm^3$, Q&S: $5,200{\sim}14,900/mm^3$). Slow onset group was significantly different compared with other groups (p<0.05). Serum albumin levels on admission were as followings: (Q onset: $4.2{\pm}0.4\;g/dl$, S onset: $3.0{\pm}0.3\;g/dl$, Q&S: $4.0{\pm}0.3\;g/dl$). S onset group was significantly different compared with other groups (p<0.05) and 85% of this one was below 3.5 g/dl. 4) Although morphometrical analysis on small intestinal mucosa did not show enteropathy in Q onset and Q&S groups, all cases of S onset revealed enteropathy: 45% of this one showed subtotal villous atrophy, 55 % showed partial villous atrophy. 5) Allergic reaction test to other foods was not performed in S onset group because of ethical problem and high risk in general condition. In Q onset group, allergic reaction to one or two other foods: soy formula, weaning formula and eggs. Q&S goup revealed allergic reactions to several foods or to most of all foods except protein hydrolysate formula: eggs, potatos, some kinds of sea food, apples, carrots, beef and chicken. 6) Serum IgE level, peripheral eosinophil counts, milk RAST, soy RAST, skin test were not significantly different among groups. Conclusion: CMA-GI may present in three clinical ways on the basis of time to reaction to milk ingestion, typical clinical findings and morphologic changes in the small bowel mucosal biopsy specimens. This clinical subdivision might be helpful in diagnostic and therapeutic approaches in CMA-GI. Early suspicion is mandatory especially in S onset type because of high risks with malnutrition and enteropathy.