• Korean journal of food and cookery science
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• v.25 no.4
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• pp.421-426
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• 2009

The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.364-369
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• 2015

BACKGROUND/OBJECTIVES: Inflammation is associated with various types of acute and chronic alcohol liver diseases. In this study, we examined whether umbelliferone (7-hydroxycoumarin, UF) ameliorates chronic alcohol-induced liver damage by modulating inflammatory response and the antioxidant system. METHODS: Rats were fed a Liber-Decarli liquid diet containing 5% alcohol with or without UF (0.05 g/L) for 8 weeks, while normal rats received an isocaloric carbohydrate liquid diet. RESULTS: Chronic alcohol intake significantly increased serum tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) and interleukin 6 levels and decreased interleukin 10 level; however, UF supplementation reversed the cytokines related to liver damage. UF significantly suppressed hepatic lipopolysaccharide binding protein, toll-like receptor 4 (TLR4), nuclear factor kappa B, and TNF-${\alpha}$ gene expression increases in response to chronic alcohol intake. Masson's trichrome staining revealed that UF improved mild hepatic fibrosis caused by alcohol, and UF also significantly increased the mRNA expressions and activities of superoxide dismutase and catalase in liver, and thus, decreased lipid peroxide and mitochondrial hydrogen peroxide levels. CONCLUSIONS: The findings of this study indicate that UF protects against alcohol-induced liver damage by inhibiting the TLR4 signaling pathway and activating the antioxidant system.

• Journal of the Korea Society of Computer and Information
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• v.26 no.10
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• pp.109-116
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• 2021

In this paper, we propose the educational model for a convergence minor by fusing culinary arts with robot technology to develop coding ability for the students in the culinary arts major which is not originally related to software field. It is meaningful that the educational model follows the trend along the development of the fourth industrial revolution technology and has the function to make the students who are not in software major grow as software experts. However there are difficulties in designing the convergence minor because the culinary arts major is distant to the robot technology in the view of technology. To overcome this difficulty the convergence minor is designed to attract the interest for the students in culinary arts major by construct educational subjects systematically such as cooking, dessert making, barista working, autonomous serving and so on based on robots. Also the practices in which various robots are utilized are included in the convergence minor to develop actual coding ability. By comparison to the other models of convergence minors, the proposed model shows enhanced educational effects in 20% than the others.

• Journal of the Korea Convergence Society
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• v.10 no.7
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• pp.335-342
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• 2019

The purpose of this study was to investigate the current status of work-related upper extremity musculoskeletal pain in baristas and to identify the elements that are related to pain. The questionnaires were distributed to 100 workers in 63 cafes on Jeonju city in Korea. As a result of investigating work related pain, 65.3% (n=64) answered "yes" to the question that had pain at least once a week, month, or year, or 34.7% (n=34) answered "no". Most of the workers were right-handed, and when they felt pain, they felt 25 to 50% of time per day. Especially, baristas reported that the use of porter filters during work and the tamping operation were the most painful. In conclusion, our study indicated that necessary to introduce and develop a program to prevent cafe worker disease, as well as need to future research to improve work environment and posture according to the characteristics of the cafe works.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.312-320
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• 2019

This study examines the changes in chlorogenic acid (CGA), an antioxidant, and one of its decomposition substances, caffeic acid, at various roasting stages and extraction conditions. Based on the CGA content for each roasting stage, at $3^{\circ}C$ after the beginning of the $1^{st}$ crack, the CGA decreased for washed beans and natural beans by more than 50% compared to that of green coffees. The CGA continued to decrease sharply by more than 75% at the end of the $1^{st}$ crack for washed beans and at $5^{\circ}C$ after the end of the $1^{st}$ crack for natural beans. At the peak of the $2^{nd}$ crack, it had decreased by more than 90% for both beans. The Caffeic acid content gradually increased for both washed and natural beans, then rapidly increased from the beginning of the $2^{nd}$ crack to the peak of the $2^{nd}$ crack. However, its contents were very small in quantity. Additionally, the content of CGAs for differing extraction conditions were in the order of 3-CGA, Crypto-CGA, and Neo-CGA. Crypto-CGA content was about half that of 3-CGA and Neo-CGA content was approximately 100 ppm less than that of Crypto-CGA. This study was conducted in order to help make coffee that has the most antioxidant effect.

• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.13-27
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• 2022

This study focused on the role of service robots as employees, and examined how robot services affect customer behavior compared to human employees in service success and failure situations. The three experiments were performed on barista robot, serving robot, and chef robot. The results of this study are as follows. First, in the case of service success, customers showed similar intentions for revisit regardless of employee type. On the other hand, in the case of service failure, the revisit intention was found to be more negative than that of the human employee when the service was received from the robot employee. The reason for this was found to be that customers had lower expectations for the capabilities of service robots compared to humans. Finally, customers perceive that robot services are more stable than human services.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.37-49
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• 2010

The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees' satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, manager in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.20-25
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• 2012

This study was performed to investigate antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa (OH) stems. OH stems were extracted with hexane, methanol, butanol and water. The methanol and hexane fraction exhibited strong antimicrobial activities on three strains of microbes, Rhodococcus equi, Staphylococcus aureus, and Clostridium perfringens. In the peroxynitrite scavenging effect ($ONOO^-$) of OH stems, the antioxidative activity of methanol, butanol and water fraction but not hexane fraction showed significant increases in a concentration-dependent manner. The DPPH radical scavenging activities of OH stems were high in the butanol fraction compared with other fractions. Anti-proliferation effects on the B16-F10, HepG2, HT29, and MCF-7 cell lines were significantly higher in the methanol and hexane fractions than in the water and butanol fractions at $100{\mu}g/mL$ concentration of extracts. These results suggest that OH stems can be used for the development of functional foods with biological activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1137-1142
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• 2017

This study examined the effects of apios (Apios americana Medikus) supplementation on visceral obesity in high-fat diet-induced obese mice. C57BL/6N mice were fed a high-fat diet (40% calories from fat) with or without apios powder (10%, w/w) for 12 weeks. At the end of the experiment, apios supplementation reduced visceral fat mass significantly by 14.3% compared to the control group. Apios decreased significantly the atherogenic index, serum leptin level, hepatic lipid (free fatty acid and triglyceride) content, and lipid droplets, whereas it increased the serum high density lipoprotein-cholesterol/total cholesterol ratio. Hepatic lipogenic gene expression of peroxisome proliferator activated receptor gamma, fatty acid synthase, and diacylglycerol O-acyltransferase 2 was down-regulated by apios supplementation. These results suggest that apios is a healthy food for preventing high-fat diet-induced visceral obesity and fatty liver.