• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.73-85
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• 1981

The present trend is to classify time as a human resource. Time is considered as a human resource and refers not only to "clock time" that man possesses in equal amounts, but also to person's characteristic methods of assimilating and perceiving the passage of time. People differ in their ability to gauge the passage of time or to estimate the amount of time that an activity will take. The time used for household work by homemaker was analysed in that viewpoint. Specially the aim of this study was to find and analyse any differences from the style of house, the kind of fuel for cooking, the system of the family, the age and educated degree of homemaker and income degree. For analysis useable responses of 247 returned were used. The conclusion is as follows. 1. Homemakers spent 11.8∼13.4 hours for household work for a day. 2. Husband contributed 1∼1.4 hours, daughters and sons 0.6∼2.4 hours for household work a day. 3. There were large differences of the time spent on all food activities and care of clothes by the style of house and kitchen and the kind of fuel for coking. 4. The homemaker who has many children and preschool children spent much time for preparing the meal and care of clothes than others. 5. High educated homemaker spent less time for household work than others. 6. There are not any differences between time spent and income. 7. There are not also differences between time spent and having household equipment. It is assumed that many household equipment in the house aren't used effectively.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Journal of Families and Better Life
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• v.17 no.3
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• pp.117-130
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• 1999

The purpose of this study is to find out the transition of meaning and terminology of support spaces in Korean houses based on preliminary studies and analysis of Korean novels. The major findings are as follows. The planning and location of the kitchen and its support spaces developed slowly until the 1970s. Buok has been the terminology of support spaces that appeared often and continuously in novels. The word Bongdang was mentioned only before the 1900s. The new words such as Sikdang. Buokaband appeared after the 1960s,. Jubang appeared after the 1980s. The meaning of kitchen space described in novels were various. Thpically the kitchen was used for cooking washing dishes keeping kitchen utensils foods and miscellaneous goods. Exveptionally the kitchen was the place for quarreling with others weeping secretly hiding washing clothes etc. The kitchen was also a symbol of the wealth of the family but many kitchens were usually described in novels as the unpleasant places. Even though most users of the kitchen in novels were women men also used the kitchen in novels were women men also used the kitchen without any restrictions. however the activities of men and women of the upper class in the kitchen were never described in any novels.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.5
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• pp.545-551
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• 2019

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1196-1202
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• 2018

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

• Korean Journal of Plant Resources
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• v.34 no.6
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• pp.517-526
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• 2021

Brown rice is more nutritious than the commonly consumed white rice, however, the former is not widely accepted because of its coarse texture and difficulty in cooking. Germination is an easy technique to minimize the drawback of normal brown rice. The objective of this study was to investigate the effect of three different concentrations (1, 3, and 5% w/v) of turmeric extracts on the nutrient and antioxidant activities of germinated brown rice (GBR). The b (yellowness) values of the turmeric-treated GBR were significantly higher than that of the untreated control. Lower concentration (1%) slightly increased (3395.5 mg/kg) but higher concentrations (3 and 5%) reduced (1735.8 - 2393.7 mg/kg) the total mineral content in GBR, as compared to the control (3377.4 mg/kg). The amount of essential, non-essential, and total amino acids, including GABA, were increased with the concentration of turmeric extracts. The amount of essential amino acids was increased by 58.3, 71.5, and 88.3% with the application of 1, 3, and 5% extracts, respectively. The antioxidant potential of GBR was also enhanced with turmeric treatment. Overall results indicated that 1 or 3% turmeric treatment could be appropriate to enhance the nutritional and functional value of GBR.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.6_2
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• pp.1009-1015
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• 2022

The purpose of this study was to investigate the effects of protease in Letinus edodes, Agaricus bisporus and Pear powder after freeze drying which has the ratio of 3% on the Tenderness of the Beef Eye of Round muscle. It were marinated in distilled water (Control), 3% Letinus edodes powder (L3), 3% Agaricus bisporus powder (A3), and 3% Pear powder (P3). As a result, enzyme activities were highest in Agaricus bisporus (p<0.001). There are significant difference in pH (p<0.001), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value in the control and the highest value in the water holding capacity of Agaricus bisporus. In addition, Agaricus bisporus showed the lowest shear force values than the other sample groups(p<0.001).

• Human Ecology Research
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• v.61 no.1
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• pp.39-51
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• 2023

This study utilized qualitative research to understand the changes taking place in adolescent dietary behaviors during the COVID-19 pandemic and the current status of school-provided nutrition counseling. These, along with barriers and strategies for improvement, were derived from focus group interviews with 10 nutrition teachers. Throughout the pandemic, adolescents experienced various dietary problems, including frequent meal skipping, unbalanced diets, increased obesity, and difficulties building positive attitudes towards food. To resolve these dietary problems, nutrition teachers recognized the need for school-provided nutrition counseling. However, nutrition teachers faced various barriers, such as a lack of time for nutrition counseling among students, lack of support from parents, and insufficient space and resources. To revitalize school-provided nutrition counseling, strategies such as home-connected nutrition counseling, the development of standardized guidelines, manuals for school-provided nutrition counseling, software support for nutrition diagnosis, and implementation of nutrition counseling in connection with cooking activities were proposed. This is important as school-provided nutrition counseling can help develop the foundation for healthy dietary behaviors and health promotion in adolescents.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.1065-1071
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• 2023

In this paper discuss with research developing an LSTM model for classifying the behavior of occupants within a residence. The multi-sensor consists of an IAQ (Indoor Air Quality) sensor that measures indoor air quality, a UWB radar that tracks occupancy detection and location, and a Piezo sensor to measure occupants' biometric information, and collects occupant behavior data such as going out, staying, cooking, cleaning, exercise, and sleep by constructed an experimental environment similar to the actual residential environment. After the data with removed outliers and missing, the LSTM model is used to calculate accuracy, sensitivity, specificity of the occupant behavior classification model, T1 score.

• Environmental Mutagens and Carcinogens
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• v.23 no.3
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• pp.94-98
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• 2003

Quercetin and naringenin are representative flavonoids that not only exert anti estrogenic, cholesterol-lowering and antioxidant activities but also can modulate the metabolism of many xenobiotics. The activity of the specific form(s) of CYP450 is likely to be a major determinant of susceptibility to chemically induced carcinogenesis between which varies among between individuals due to different dietary habits as well as genetic characteristics. People consume cooked meat or fish together with various vegetables containing substantial amounts of quercetin and naringenin that can modify the enzyme activity of CYP1A2 to stimulate or to inhibit the mutagenic activities of HCAs. Heterocyclic amines (HCAs) produced by cooking meat products at high temperatures are promutagens that are activated by cytochrome P450 (CYP) lA2. Using a newly developed Salmonella typhimurium TA1538/1A2bc-b5 strain, we tested the effect of quercetin and naringenin on the mutagenicity of 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ). TA1538/1A2bc-b5 bears two plasmids, one expressing human CYP1A2 and NADPH-P450 reductase (NPR), and the other plasmid which expresses human cytochrome b5 (cyp b5). TA1538/1A2bc-b5 cells showed high activities of 7-ethoxyresorufin O-deethylase (EROD) and methoxyresorufin O-demethylase (MROD) associated with CYP1A2 and are very sensitive to mutagenesis induced by several HCAs. MeIQ was found to be the strongest mutagen among the HCAs tested in this system. Mutagenicity of MeIQ was enhanced 50 and 42% by quercetin at 0.1 and 1 mM, respectively, but suppressed 82% and 96% at 50 mM and 100 mM. Naringenin also increased the MeIQ-induced mutation about 37% and 22% at 0.1 and 1 mM, but suppressed it 32% and 63% at 50 mM and 100 mM concentrations, respectively, in TA 1538/1A2bc-b5 cells. Thus, they stimulated the MeIQ induced mutation at low concentrations, but strongly suppressed it at high concentrations. This biphasic effect of flavonoids was due to the stimulation or the inhibition of CYP1A2 activity in a dose-dependent manner judging by the activities of EROD or MROD in the Salmonella cells. Collectively, it is likely that the biphasic effects of quercetin and naringenin on the MeIQ-induced mutagenesis in S. typhimurium TA1538/CYP1A2bc-b5 were due to their differential modification of the CYP1A2 activity in these cells.