• The monthly packaging world
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• s.273
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• pp.49-54
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• 2016

• Food Science of Animal Resources
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• v.38 no.4
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• pp.816-822
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• 2018

Bifidobacterium is recognized as one of the most beneficial microorganisms in our gut. Many researches on bifidobacteria have been done to understand their roles in the gut. The objective of the present study was to develop a bioluminescent labelling plasmid vector for bifidobacteria to facilitate their visualization in vitro, in situ, and in vivo. A plasmid replicon (2.0 kb) of plasmid pFI2576 previously identified from B. longum FI10564 was amplified by PCR and cloned into pUC19 plasmid vector (2.68 kb). The cloned replicon was subcloned into pTG262 ($luc^+$) recombinant plasmid vector (7.4 kb) where a luciferase gene ($luc^+$) from pLuc2 (8.5 kb), an Escherichia coli and lactobacilli shuttle vector, was inserted into pTG262 plasmid vector. The final recombinant DNA, pTG262::pFI2576 rep ($luc^+$), was transferred into a B. catenulatum strain. This recombinant strain showed 3,024 relative luminescence units at $OD_{600}$ value of 0.352. Thus, this recombinant plasmid construct can be broadly used for labelling bifidobacteria.

• 한국생활과학회:학술대회논문집
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• 2010.05a
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• pp.164-165
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• 2010

• Proceedings of the KSCN Conference
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• 2000.11a
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• pp.77-77
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• 2000

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.629-635
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• 2004

The purpose of this study was to investigate school dietitians' use of processed and packaged foods in Incheon. This study was carried out through a questionnaire and the subjects were 203 school dietitians in Incheon. The results are summarized as follows. Dairy product was the processed and packaged food used most frequently by the subjects for school lunch. Most subjects used processed and packaged foods for school lunch once or twice per week. The first criteria for their choosing processed and packaged foods was manufacturing company. Also major reason for their using processed and packaged foods for school lunch was saving cooking time, easy purchase, hygienical packing and less garbage. The most common information source on processed and packaged foods for school lunch was promotion of food company. The subjects checked labelling of processed and packaged foods in order of open-date, manufacturer, origin of product, nutrition facts, ingredients and food additives. Some results were significantly different among the subjects by employment school, type of meal management and cost per meal. For children and adolescents' nutrition and well-being through school lunch, it is necessary to prepare a database of the processed and packaged foods and education program concerning nutrition labelling and food safety.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.405-411
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• 2001

This research was conducted to evaluate consumers' understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.

• Journal of Nutrition and Health
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• v.48 no.6
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• pp.530-541
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• 2015

Purpose: This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea. Methods: Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis. Results: The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education. Conclusion: For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.

• Journal of Digital Convergence
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• v.18 no.10
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• pp.527-535
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• 2020

The purpose of research is to examine mothers with elementary school children in Chungcheong and the convergence effect of recognition of food labeling standards on purchasing behavior. A two-step cluster analysis was performed for group classification according to the purchase behavior of processed foods and the collection was determined by Schwarz's BIC criteria. Three types were determined: "convenience pursuit," "large mart preference," and "high cost reverse purchase". The proportion of college graduates in 'large mart preference' was higher, the proportion of employment mothers in 'high cost reverse purchase' was higher, and the need for food labeling standards was higher in 'large mart preference'. 'Shelf life' was recognized as the most important item. 'Large market preference' scored higher in 'used materials' and 'food additives', 'nutrition labelling'. In order to improve the purchasing behavior of processed foods, above all else, it is necessary to develop customized educational media that can be easily applied to real life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1584-1587
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• 2004

The betaine content of Saliconia herbacea L. was determined by reverse-phase high performance chromatog-raphy on a C_(18) column. A 50% methanol extract was passed through a anion exchanger Ambelite IRA 400 (quaternary ammonium type, OH-) column and a strong cation exchanger Ambelite IR 120 (sulfonic acid type, $H^+$) column to remove amino acids, zwitter ions which are interfere with betaine analysis. The betaine extract was derivatized with 18-crown-6-ether and 4-bromophenacyl bromide (PBPB) for UV-labelling. Betaine in Saliconia herbacea L. was analysed on a mobile phase contained 13 mM sodium heptane sulfonic acid and 5 mM $Na_2SO_4$ in deionized water by isocratic elution for 30 min. The recovery ratio of betaine from Saliconia herbacea L. extract was 83.6%. The mean betaine value for Saliconia herbacea L. determined by the described method is 4.85 mg/mL with a standard deviation of 0.127.

• Korean Journal of Veterinary Service
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• v.36 no.3
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• pp.217-222
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• 2013

In this study, we compared nutrient content emphasized on labelling of processed milks with that of whole milks and evaluated how well they conform to labelling standard. A total of 98 samples (33 whole milks, 28 calcium fortified milks, 30 low-fat milks and 7 lactose hydrolyzed milks) were collected in hypermarkets in Seoul from August 28 to August 30 in 2012. Calcium, fat and lactose contents were tested in the samples. Calcium contents ranged 102.2~113.0 mg/100 mL in whole milks and 120.1~337.8 mg/100 mL in calcium fortified milks. The level of calcium contents in fortified milks ranged very broad. Accordingly, the standard of calcium contents on fortified milks will be required. Fat contents ranged 3.1~3.9 g/100 mL in whole milks and 0.1~1.9 g/100 mL in low-fat milks. The average of fats content in low-fat milks was nearly one third than whole milks. Lactose contents was ranged 4.6~5.1 g/100 mL in whole milks and not detected in lactose hydrolyzed milks. All of processed milks were suitable to processing standard and labelling standard. But nutrition claims often used on processed milk such as "High" or "Low" were not adequate to indicate the exact nutrient content, which is a cause of the confusion for milk product labelling to consumers. We need a lot of research about nutrient labelling that can deliver appropriate and understandable information to customers.