• 유통과학연구
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• 제20권7호
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• pp.73-86
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• 2022

Purpose: Considering the COVID-19 pandemic and the increasing number of online food delivery applications (OFDA), this study aims to assess the distribution of the presence of Indonesian OFDA and to measure the factors that influence the spending habits of OFDA users. Research design, data and methodology: Two hundred and nine OFDA users from Jakarta's Generation Z were surveyed via a questionnaire. The data were analyzed using Structural Equation Modeling and SMART PLS 3.0. Results: OFDAs were introduced into Indonesia in the recent past with varying degrees of popularity determined by the number of downloads. Users' intention to use was not determined by the speed of the introduction of an OFDA. This study also reveals that previous experience of the service, the orientation of time and price savings had a significant effect on spending habits. A moderating role of the saving variable on time and price was not demonstrated. Conclusions: The results of the study suggest that, in COVID-19 pandemic conditions, the spending habits of Generation Z are not based on impulse, thrift, or extravagance. The pandemic shaped specific motivations in spending habits, namely prioritizing need. This study has limitations, including the small sample size and the use of internal variables.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.348-357
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• 2006

Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.

• Journal of Biosystems Engineering
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• 제42권4호
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• pp.323-329
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• 2017

Purpose: Biocompatible capsules have recently been highlighted as a novel platform for delivering various components, such as drug, food, and agriculture pesticides, to overcome the current limitations of living systems, such as those in agriculture, biology, the environment, and foods. However, few active targeting systems using biocompatible capsules and physical forces simultaneously have been developed in the agricultural engineering field. Methods: Here, we developed an active targeting delivery platform that uses biocompatible alginate capsules and controls movements by magnetic forces for agricultural and biological engineering applications. We designed and fabricated large-scale biocompatible capsules, using custom-made nozzles ejecting alginate solutions for encapsulation. Results: To develop the active target delivery platforms, we incorporated iron oxide nanoparticles in the large-scale alginate capsules. The sizes of alginate capsules were controlled by regulating the working conditions, such as concentrations of alginate solutions and iron oxide nanoparticles. Conclusions: We confirmed that the iron oxide particle-incorporated large-scale alginate capsules moved actively in response to magnetic fields, which will be a good strategy for active targeted delivery platforms for agriculture and biological engineering applications, such as for the controlled delivery of agriculture pesticides and biocontrol agents.

• Molecules and Cells
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• 제46권1호
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• pp.41-47
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• 2023

The rapid development of mRNA vaccines has contributed to the management of the current coronavirus disease 2019 (COVID-19) pandemic, suggesting that this technology may be used to manage future outbreaks of infectious diseases. Because the antigens targeted by mRNA vaccines can be easily altered by simply changing the sequence present in the coding region of mRNA structures, it is more appropriate to develop vaccines, especially during rapidly developing outbreaks of infectious diseases. In addition to allowing rapid development, mRNA vaccines have great potential in inducing successful antigen-specific immunity by expressing target antigens in cells and simultaneously triggering immune responses. Indeed, the two COVID-19 mRNA vaccines approved by the U.S. Food and Drug Administration have shown significant efficacy in preventing infections. The ability of mRNAs to produce target proteins that are defective in specific diseases has enabled the development of options to treat intractable diseases. Clinical applications of mRNA vaccines/therapeutics require strategies to safely deliver the RNA molecules into targeted cells. The present review summarizes current knowledge about mRNA vaccines/ therapeutics, their clinical applications, and their delivery strategies.

• 식품기술
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• 제18권1호
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• pp.91-98
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• 2005

Aims: As a preliminary experiment on new sanitizer delivery tools, the efficacy of aerosolizedsanitizer on foodborne pathogens was investigated in larger model chamber system.Methods: Peroxyacetic acid and hydrogen peroxide were aerosolized in a model system againstartificially inoculated target microorganisms on laboratory media. Cultures of 4 different foodborne pathogens were inoculated and affixed onto 3 different heights (bottom, wall, and ceiling), and 3different orientations (face-down, vertical, and face-down) inside a commercial semi-trailer cabinet(14.6 x 2.6 x 2.8 m). Sanitizer was aerosolized into 2 m droplet size fog and treated for 1 h atambient temperature.Results: Populations of Bacillus cereus, Listeria innocua, Staphylococcus aureus, and Salmonellatyphimurium were reduced by an average of 3.09, 7.69, 6.93 and 8.18 log units per plate, respectively.Interestingly, L. innocua, Staph. aureus, and Salm. typhimurium showed statistically not different (P$\leq$ 0.05) reduction patterns relative to height and orientation that were never expected in a sprayingsystemConclusion and significance: Aerosolized sanitizers diffuse like gaseous sanitizers, so it has greatpotential for use in commercial applications.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2004년도 제59회 추계유가공심포지움 - 유가공 산업의 신기술 동향 및 발전 방향
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• pp.17-29
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• 2004

Nanofood can be simply defined as natural polymer particles containing functional food materials in nanoscale that are synthesized by polymerization or emulisification process. They have very uniform diameters in the range of 1 to 100 nm and extensive surface areas due to the small particle size in spite of their non-porosity. Although the technique to produce nanofood has not Bong developing history, many works have been achieved in various fields. Nanofood has a lot of special advantages, such as functionality, diversity, applicability, etc. In case of the domestic food industries, however, the accumulation of related technique is insufficient against developed countries except used food materials. Also, it is difficult to acquire technical know-how from the developed countries that possess those technologies. We have been studied on preparing functional nanofood and developing new production processes since 1999. Last 5 years we have laid the foundation on the preparation of nanofood and now are focusing on developing new processes of nanofood and expending the field of its applications.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.290-302
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• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

• 산업융합연구
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• 제15권2호
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• pp.27-36
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• 2017

본 연구에서는 카노 모형과 설문조사를 바탕으로 O2O 배달 앱의 서비스 품질 요인을 분석하고, 서비스 품질을 몇 가지 차원별로 분류하였다. 분석 결과, 일원적 품질요소로는 정확한 정보전달, 다양한 종류의 음식점, 지불방식의 다양성, 메뉴선택의 다양성, 불편사항 해결, 서비스의 친절도, 음식의 맛과 질, 위생과 청결, 간편 결제 시스템 등이었고, 매력적 품질요소로는 최신 정보 업데이트, 신뢰성 있는 이용후기, 다양한 주문방법, 신속한 배달, 브랜드 이미지, 할인 포인트 결제 및 적립 등이었다. 당연적 품질요소는 나오지 않았지만, 불편사항 해결이 당연적 품질요소에 가까운 것으로 나타났다. 무관심 품질요소로는 정보알림 서비스와 이벤트 및 판촉이었다. 본 연구결과는 O2O 배달 앱 서비스 업체들이 어떤 서비스 품질요소에 집중해야 하는지 전략을 수립하는데 많은 도움을 줄 수 있을 것으로 기대한다.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.19-26
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• 2005

Nanofood can be simply defined as natural polymer particles containing functional food materials in nanoscale that are synthesized by polymerization or emulsification process. They have very uniform diameters in the range of 1 to 100nm and extensive surface areas due to the small particle size in spite of their non-porosity. Although the technique to produce nanofood has not long developing history, many works have been achieved in various fields. Nanofood has a lot of special advantages, such as functionality, diversity, applicability, etc. In case of the domestic food industries, however, the accumulation of related technique is insufficient against developed countries except used food materials. Also, it is difficult to acquire technical know-how from the developed countries that possess those technologies. We have been studied on preparing functional nanofood and developing new production processes since 1999. Last 5 years we have laid the foundation on the preparation of nanofood and now are focusing on developing new processes of nanofood and expending the field of its applications.

• 한국축산식품학회지
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• 제44권2호
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• pp.239-254
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• 2024

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.