• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.371-383
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• 1999

This report gave analysis of food demand both in Korea and Japan through introducing the concept of cohort analysis to the conventional demand model. This research was done to clarify the factors which determine food demand of the household. The traits of the new model for demand analysis are to consider and quantify those effects on food demand not only of economic factors such as expenditure and price but also of non-economic factors such as the age and birth cohort of the householder. The results of the analysis can be summarized as follows: 1) The comparison of the item-wise elasticities of food demand demonstrates that the expenditure elasticity is higher in Korea than in Japan and that the expenditure elasticity is -0.1 for cereal and more than 1 for eating-out in both countries. In respect to price elasticity, the absolute values of all the items except alcohol and cooked food are higher in the Korea than in Japan, and especially the price elasticities of beverages, dairy products and fruit are predominantly higher in Japan. In this way, both expenditure and price elasticities of a large number of items are higher in Korea than in Japan, which may be explained from the fact that the level of expenditure is higher in Japan than in Korea. 2) In both of Korea and Japan, as the householder grows older, the expenditure for each item increases and the composition of expenditure changes in such a way that these moves may be regarded as due to the age effect. However, there are both similarities and differences in the details of such moves between Korea and Japan. Those two countries have this trait in common that the young age groups of the householder spend more on dairy products and middle age groups spend more on cake than other age groups. In the Korea, however, there can be seen a certain trend that higher age groups spend more on a large number of items, reflecting the fact that there are more two-generation families in higher age groups. Japan differs from Korea in that expenditure in Japan is diversified, depending upon the age group. For example, in Japan, middle age groups spend more on cake, cereal, high-caloric food like meat and eating-out while older age groups spend more for Japanese-style food like fish/shellfish and vegetable/seaweed, and cooked food. 3) The effect of the birth cohort effect was also demonstrated. The birth cohort effect was introduced under the supposition that the food circumstances under which the householder was born and brought up would determine the current expenditure. Thus, the following was made clear: older generations in both countries placed more emphasis upon stable food in their composition of food consumption; the share of livestock products, oil/fats and externalized food was higher in the food composition of younger generation; differences in food composition among generations were extremely large in Korea while they were relatively small in Japan; and Westernization and externalization of diet made rapid increases simultaneously with generation changes in Korea while they made any gradual increases in Japan during the same time period. 4) The four major factors which impact the long-term change of food demand of the household are expenditure, price, the age of the householder, and the birth cohort of the householder. Investigations were made as to which factor had the largest impact. As a result, it was found that the price effect was the smallest in both countries, and that the relative importance of the factor-by-factor effects differed among the two countries: in Korea the expenditure effect was greater than the effects of age and birth cohort while in Japan the effects of non-economic factors such as the age and birth cohort of householder were greater than those of economic factors such as expenditures.

• Korean Journal of Soil Science and Fertilizer
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• v.15 no.1
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• pp.2-15
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• 1982

In this report, a total domestic demand for major commercial fertilizer for crop production in Korea up to 1996 was estimated. The agricultural products and area for demand for both 1982 and 1986 was quoted from the estimate of the 5th Five-year Economic plan. And the demands estimated for 1991 and 1996 reflected possible changes of diet from cereal to meat and their indirect effects on the increase of cereal consumption. As the advanced countries followed, consequently, the demands for soybean, corn and other feed grains were expected to be increased as well as the land for growing those crops. 1. Total annual demands for nitrogen, phosphorus and potassium fertilizers were estimated 1,050,000M/T, 1,110,000M/T, 1,280,000M/T and 1,010,000M/T for the year 1982, 1986, 1991, and 1996 respectively. 2. It was assumed that there would be difficulties in self-sufficiency of grains at the cost of the maximum utilization of land and fertilizers in 1996. 3. It was clear that the increase of the productivity per unit area is possible by improving the conditions of arable land which could resulted a self-sufficiency of food in Korea. As a consequence, the demand for fertilizers at that time would exceed the level of estimates. 4. The recent decrease in demand for commercial fertilizers (currently estimated 850,000M/T) was due to an inadequate application of fertilizers for respective crop reqirement. This inadequacy should be checked and encouraged the consumptions of fertilizers to be increased by supporting the price of grain.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.4
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• pp.163-171
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• 1980

Recently, Bacillus has been identified as one of food poisoning bacteria especially in products of cereal foods in foreign countries. Therefore, the quantitative distribution of Bacillus cereus in market foods, its physiological characteristics, growth rate by temperature and heat resistance of its spore were examined. Thirty two samples of cooked rice, 20 samples of kimbab(cooked rice rolled with laver), 23 samples of rice cake, 13 samples of rice ana 13 samples of barley were collected from restaurents and food stores in Busan, Korea during the period from May to November in 1980. Forty samples of 101 samples submitted to the test appeared positive for Bacillus cereus showing abut $40\%$ in detection ratio. Detection ratio of Bacillus cereus was higher than $50\%$ in barley and rice, and about $30\%$ in rice products. Average Bacillus cereus content of in the samples was $2.6\times10^6/g$ in cooked rice, $2.3\times10^6/g$in kimbab, $4.9\times10^4/g$ in rice cake while that in rice and barley was about $10^3/g$. The result of biochemical tests of the bacterium was $100\%$ positive in catalase, egg yolk reaction, gelatin hydrolysis and glucose fermentation, $100\%$ negative in xylose, arabinose and mannitol oxidation, about $90\%$ positive in acetoin production, $80.0\%$ positive in nitrate reduction and citrate utilization and $55.0\%$ positive in starch hydrolysis test. Isolation ratio of Bacillus ceresus which showed haemolysis positive and starch hydrolysis negative results, was about $38\%$ in 40 strains examined. It is known that those strains has a close relation to food poisoning accident. Growth rate and generation time of Bacillus cereus isolated from the cooked rice were $0.34hr^{-1},\;2.02hr\;at\;20^{\circ}C,\;0.73hr^{-1},\;0.95hr\;at\;30^{\circ}C\;and\;0.49hr^{-1},\;1.44\;hr\;at\;40^{\circ}C$ respectively. Heat resistance value of Bacillus cereus spores suspended in phosphate buffer solution was $D_{90}=29.0min,\;D_{95}=8.7min,\;D_{98}=3.7\;min\;and\;D_{101}=2.3\;min(z=10.5)$.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.765-771
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• 2015

The development of a sample preparation method and optimization of the analytical instrumentation conditions were performed for the determination of the vitamin B₁₂ content in emulsified baby foods sold on the Korea market. After removal of the milk protein and fats by chloroform extraction and centrifugation, the vitamin B₁₂ was water extracted from the sample. Following filtration of the solution through a nylon filter, the water-soluble extract was purified by solid-phase extraction using a Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The solution eluted from the cartridge was dried under a stream of nitrogen gas and reconstituted with 1 mL of water. The sample solution was injected into an LC-MS/MS system after optimizing the mobile phase for vitamin B₁₂ detection. The calibration curve showed good linearity with the coefficient of correlation (r²) value of 0.9999. The limit of detection was 0.03 µg/L and the limit of quantitation was 0.1 µg/L. The method of detection limit was 0.02 µg/kg. The vitamin B₁₂ recovery from a spiking test was 99.62% for infant formula and 99.46% for cereal-based baby food. The sample preparation method developed in this study would be appropriate for the rapid determination of the vitamin B₁₂ content in infant formula and baby foods with emulsified milk characteristics. The ability to obtain stable results more quickly and efficiently would also allow governments to exercise a more extensive quality control inspection and monitoring of products expected to contain vitamin B₁₂. This method could be implemented in laboratories that require time and labor saving.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.238-246
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• 2009

Acrylamide in various food samples in Korea were monitored during the period beginning August 2006 through May 2007. A total of 471 food products that were purchased at local markets were categorized into 17 groups and analyzed for the acrylamide content by using an LC-MS/MS method. Food samples that were selected based on special consideration such as expert consultation, Korean food consumption data and food market shares were considered to be representative. There are very large variations in acrylamide levels within tested foods. Acrylamide content ranged from ND(not detected) to $4,002{\mu}g$/kg with all tested samples. Acrylamide levels are relatively high in 'cereal', 'coffee', 'potato snacks', 'biscuit', 'chocolate', and 'prune juice'. Acrylamide was also detected in fruits, vegetables, Korean traditional cookies which are considered as safe for acrylamide.

• Food Science and Preservation
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• v.15 no.6
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• pp.915-921
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• 2008

This study was carried out to investigate the recognition, preference of mushrooms and mushroom processed foods among general consumers in order to develop new mushroom processed foods. The questionnaires are consists of general questions, health status, intake frequency of mushrooms, reason for prefer mushrooms, have purchased experience or not of mushroom processed foods and prefer mushroom processed foods to want development by age. A total 1173 questionnaires were analyzed for statistical analysis. The statistical analysis was completes using SPSS Win program (Version 14.0) for descriptive analysis and $X^2$-test. Main results of this study were as follow: Most of respondents prefer mushrooms and 28.5% of the respondents like Pleurotus eryngii most. The most reasons for the prefer mushrooms are freshness. The frequency of intake mushrooms was 6-8 times per months. The most consideration factor in purchasing mushrooms was freshness/hygiene. 55.6% of the respondents had purchasing experience of mushroom processed foods to eat. The most purchased mushroom processed foods were soup and hor cereal. The most consideration factor in purchasing mushroom processed foods was improvement of taste.

• Korean Journal of Poultry Science
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• v.33 no.3
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• pp.239-248
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• 2006

Improvements in understanding the effects of dietary fermentable carbohydrates and their interaction with supplemental feed enzymes and the feed manufacturing process may lead to reductions in volatile organic compound (VOC) emissions from poultry manure. Starch digestibility has been improved by replacing ground wheat or barley with whole wheat or barley, but there was no consistent effect of cereal species or feed form on the pH value of the gizzard contents. Pelleting results in improvements in feed conversion from 0 to 12%. Starch digestibility has been reported to account for up to 35 % of the improvement in available metabolic energy as a result of xylase supplementation. Factors which affect starch utilization and non-starch polysaccharide (NSP) absorption include the presence of anti-nutrient facto. (ANF) in grains, the nature of grain starch, NSP and the digestive capacity of animals. Improvements in feed production technology have been made in enzyme stabilization, allowing some dry enzyme products to be pelleted after conditioning at up to $87.69^{\circ}C$ and liquid enzymes to be stored in the feed mill for up to low months prior to use. The soluble NSP, arabinokylans and beta-glucans are partially degraded into smaller fragments by enzymes. With fragmentation, the water holding capacity is decreased, which leads to a reduction in digesta moisture, wet feces, and dirty eggs from hens fed diets containing viscosity-inducing ingredients.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.420-425
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• 2016

The present study aimed to calcium (Ca), iron (Fe) and zinc (Zn) contents were compared with reference values indicated on the nutrition label of nutrition emphasized food. Also, this paper will briefly review and evaluate what is currently known about Fe-Zn and Ca-Fe interaction. Ca, Fe or Zn-emphasized product, including cereal, snack, soy milk, chocolate product, other cocoa product, sugars product, beverage and tea were analyzed. The contents of Ca, Fe, and Zn in samples after dry-ashing were examined by ICP. The measured Ca (n = 42), Fe (n = 13), Zn (n = 6) values were ranged 87~176%, 98~167%, 98~275% of reference value indicated product, respectively. All samples were ranged more than 80% of the reference value, which were complied with food regulation. High intake of Ca has been shown to adversely affect Fe absorption and the negative effect of Fe on Zn absorption is well known. Therefore, it is important to consider Ca-Fe and Fe-Zn absorption interaction, when Ca, Fe or Zn-emphasized product produce and nutrition labeling policy should be managed regularly with continuous monitoring.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.639-644
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• 2015

This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.