• Food Science and Industry
• /
• v.50 no.4
• /
• pp.65-81
• /
• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Journal of the Korea Society of Computer and Information
• /
• v.28 no.3
• /
• pp.83-89
• /
• 2023

This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method. The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.

• Archives of Pharmacal Research
• /
• v.10 no.1
• /
• pp.29-35
• /
• 1987

The effect of drug addition on the bovine serum albumin (BSA)-edible dye complex was studied by spectrophotometric method. The edible dyes tested were amranth, erythrosine, tatrazine and sunset yellow. The moles of bound dye per protein mole and free energies for edible dyes bounded were determined at pH 7.4. The values of free energy change by the addition of drughs to BSA-edible dye were ranged fro -6, 260 to 08030 cal/mole. In the wide range of edible dye concentration (0.3-$7{\times}10^{-5}$$^{-5}$ M), acetylsalicylic acid (ASA) showed pattern of displacement different from that of dye. It was assumed that ASA has different binding mechanisms from edible dye.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.558-566
• /
• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.4
• /
• pp.532-539
• /
• 2011

The objective of this study was to determine age-related changes in the percentage content of edible and non-edible components in broiler chickens. The experimental materials comprised 240 Ross 308 chicks (sex ratio 1:1) raised to 10 weeks of age and fed standard diets ad libitum. Starting from the first week of rearing, every 7 days 10 males and 10 females were selected randomly for slaughter and post-slaughter analysis. The data obtained were verified statistically. The percentage content of edible components increased and the percentage content of non-edible parts decreased as the chicks grew older. In broilers aged 1 week and 10 weeks, edible components accounted for 47.0% and 66.4% total body weight, respectively. The share of muscle tissue increased considerably over this period, from 30.9% total body weight in week 1 to 52.4% in week 10. An increase in the percentage of skin and subcutaneous fat was observed for the first three weeks only, while the percentage content of giblets (in contrast to the remaining edible parts) decreased with age. For non-edible parts, the share of bones diminished by 2.5% and the proportion of slaughter offal reduced by 13.8%. A rising tendency was noted with respect to feathers and abdominal fat, while the content of the remaining offal decreased.

• Fisheries and Aquatic Sciences
• /
• v.6 no.4
• /
• pp.220-224
• /
• 2003

In order to determined the appropriate processing season of Pacific oyster (Crassostrea gigas), 30 individuals cultured in Kamak Bay on the southern coast of Korea were taken bimonthly 7 times a year, and seasonal variation of edible portion weight, edible portion yield and coefficient of fatness were investigated. There were close relationships between edible portion weight (X) and total weight (Y) and between coefficient of fatness (X) and edible portion yield (Y), which were expressed in regression lines, i.e. Y=0.2709X-1.9094 (r=0.9254) and Y=44.0596X+ 15.1127 (r=0.8485), respectively. From the results of seasonal variation of edible portion weight, yield and coefficient of fatness, the appropriate processing season of raw Pacific oyster was between winter and spring, that is, between December and following April the next year.

• The Korea Journal of Herbology
• /
• v.27 no.2
• /
• pp.31-36
• /
• 2012

Objective : For the purpose of making use the wild edible plants of Ulleung island smoothly, this study was designed. Method : For the first time, I searched the wild edible plants of Ulleung island from various data. And I examined herbological books and research papers on the wild edible plants of Ulleung island. Result : The herbaceous plants in Ulleung island were 12 family and 22 species, Compositae and Liliaceae plants take the highest number of them. The woody plants in Ulleung island were 1 family(Araliaceae) and 2 species. The herbal medicines that originated from the wild edible greens of Ulleung island were 25 species. The herbal medicines that have the effects of clearing away heat(淸熱), eliminating toxin(解毒), subduing swelling(消腫) and promoting blood circulation to remove blood stasis(活血祛瘀) take the highest number of the effects of these herbal medicines. Conclusion : For the purpose of making use the wild edible plants of Ulleung island smoothly, we should recognize not only medical benefits but also matters that pay special attention.

• Journal of Nutrition and Health
• /
• v.10 no.3
• /
• pp.7-9
• /
• 1977

Quantitative analysis of harmful Hg in edible bean sprouts was carried out by the Atomic Absorption Spectrophotometer (Perkin-Elmer Model 403). The samples studied as shown in Table 2. are edible bean sprouts (36) which wet·e collected from Gwangju area. It was investigated that the Mercury (Hg) content of edible bean sprouts was from 0.0098 ppm to 0.533 ppm (average 0.240). Mercury contaminated edible bean sprouts studied, was about 50 percentage of total samples.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.2
• /
• pp.137-149
• /
• 2022

The purpose of this paper was to analyze domestic patents for food using edible insects. From January 1, 1980 to December 31, 2021, patents filed with the Korean Intellectual Property Office were searched, and a total of 242 valid patents were selected. The trend of Korean patent applications for edible insect food has increased since 2015, with 57 cases (the highest number) in 2017. As for the edible insects used in food, Bombyx mori L. were the most common with 127 cases, followed by Tenebrio molitor L. with 118 cases. By type of applicant, individuals accounted for the most, with 132 cases. As a result of grouping patents by food classification, 67 cases of edible insects were used in snacks, breads, and rice cakes. As a result of patent analysis, an effort was made to supplement insufficient nutrients by adding nutritionally excellent edible insects to existing foods, and efforts were made to improve the sensory properties of insect foods. It is expected that this study will contribute to establishing future R&D directions and patent application strategies related to edible insect food.

• Journal of ILASS-Korea
• /
• v.14 no.2
• /
• pp.49-58
• /
• 2009

Non-edible vegetable oils instead of edible vegetable oils as a substitute for diesel fuel are getting a renewed attention because of global reduction of green house gases and concerns for long-term food and energy security. Out of various non-edible vegetable oils, karanja, mahua, linseed, rubber seed and cotton seed oils are selected in this study. A brief review of recent works related to the application of the above five vegetable oils and its derivatives in CI engines is presented. The production technologies of biodiesel based on non-edible vegetable oils are introduced. Problems in vegetable oil or biodiesel fuelled CI engine are included. In addition, future works related to spray characteristics of non-edible vegetable oil or biodiesel from it are discussed. The biodiesel fuel, irrespective of the feedstock used, results in a decrease in the emission of hydrocardon (HC), carbon monoxide (CO), particulate matter (PM) and sulphur dioxide ($SO_2$). It is also said to be carbon neutral as it contributes no net carbon dioxide to the atmosphere. Only oxides of nitrogen (NOx) are reported to increase which is due to oxygen content in the biodiesel fuel. The systematic assessment of spray char-acteristics of neat vegetable oils and its blends, neat biodiesel and its blends f3r use as diesel engine fuels is required.