• Asian-Australasian Journal of Animal Sciences
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• v.14 no.5
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• pp.733-745
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• 2001

This review paper discusses the relevance and potential importance of food-feed systems in Asian agricultural systems, and in particular the role and contribution of legumes to these systems. A food-feed system is one that maintains, if not increases, the yield of food crops, sustains soil fertility, and provides dietary nutrients for animals. It involves a cropping pattern within which the feed crop has many beneficial effects without competing for land, soil nutrients and water with the food crops. The agricultural environment is described with reference to the priority agro-ecological zones and prevailing mixed farming systems in Asia. Within these systems, animal production is severely hampered by critical feed shortages which can however, be alleviated by the integration of suitable leguminous forages into the cropping systems. The review also focuses on the role and potential importance of leguminous forages in terms of biodiversity, their uses in farming systems, beneficial effects on animal performance, and draws attention to six case studies in different countries that clearly demonstrate many benefits of developing such food-feed systems. Considerable opportunities exist for widening the use of forage legumes in the development of systems with several complementary advantages (e.g. fenceline, cover crops, fodder banks, forage source and erosion control) to improve the development of sustainable crop-animal systems in Asia.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.125-138
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• 2006

While the global food system prevails in America, the community food system is also spreading rapidly. The former, which is based on industrial agriculture, has negative impacts on family farms, food safety, and community development. In contrast, the latter has positive effects on farmers, consumers, communities, and the environment. Community food systems have been able to grow successfully through the participation of farmers and consumers, support of the federal and state governments, and the initiatives of NGOs. Food Circle, upon which this study focuses, is one of the community food systems based on the regional level. It is the outcome of the green movement in Kansas City, Missouri. The goal of Food Circle in Missouri is to retain and support rural family farms by connecting them with regional consumers. Its main activity is to collect data, including a directory of farmers and their regional products, and distribute this data to regional consumers. It is informally organized and entirely self funded. Although community food systems have several problems, their development is to continue in America. The food system in Korea has become a global one in recent decades, and agricultural problems and food safety issues are being generated as a result. The development of community food systems would be helpful in resolving these problems. In order to activate community food systems in Korea as seen in America's case, it would be necessary to have the imperative participation of both farmers and consumers, the support of the central and provincial governments, and the initiatives of NGOs.

• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• Bulletin of Food Technology
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• v.24 no.2
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• pp.187-195
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• 2011

• Journal of Digital Convergence
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• v.7 no.4
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• pp.149-158
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• 2009

Although current RFID technologies can provide wide advantages in food industry area, most food companies do not consider willingly adopting this technology yet. This paper will present how the effective implementation of RFID systems in food industry could be realized. To Measure the importance of RFID systems, this study utilized the BMT(Bench Mark Test) methodology using RFID systems that were composed of tag and reader. After conducting this study, it suggests the effective tag attachment methods on the objects. The results are shown that the excellent tag product is a RFCamp and a fixed reader of Thingmagic Mercury 4 is the best product. Also, a portable reader of Motorola MC9090-RFID is recommend to the highest product. Therefore, this test is useful for selecting the best RFID systems to the food industry area. In addition, this study displays the effective tag attachment method to each bottle that was used to the experiments in food industry. Therefore, this study is contributed to the not only importance in the government IT areas as a growth engine but also the importance for consumer as a right for the knowledge about the food quality.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.547-557
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• 2016

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.1-8
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• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.910-917
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• 2010

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.21 no.1
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• pp.43-57
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• 2010

The purposes of this study are to examine how food and culture and Korean foods are reflected in the classification systems and to propose improvements of DDC to classify various subjects related to the materials of food and culture. For the study, six classification systems - DDC(Dewey Decimal Classification), UDC(Universal Decimal Classification), LCC(Library of Congress Classification), KDC(Korean Decimal Classification), NDC (Nippon Decimal Classification), China Library Classification - were analyzed in aspects of eating and drinking customs, eating etiquette, nutrition and diet, food and drink, meal and table service, beverage technology, and food technology. As a result, there were few headings about Korean food in six classification systems and it was necessary for DDC to have new headings for classifying Korean and Asian traditional foods and table services. Due to the literary warrant in classification systems, it is required to publish and disseminate various Korean food recipes and publications to add new headings or notes in future classification systems.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.485-493
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• 2006

Lactococcus species are noninvasive and nonpathogenic microorganisms that are widely used in industrial food fermentation and as well-known probiotics. They have been modified by traditional methods and genetic engineering to produce useful food-grade materials. The application of genetically modified lactococci in the food industry requires their genetic elements to be safe and stable from integration with endogenous food microorganisms. In addition, selection for antibiotic-resistance genes should be avoided. Several expression and secretion signals have been developed for the production and secretion of useful proteins in lactococci. Food-grade systems composed of genetic elements from lactic acid bacteria have been developed. Recent developments in this area have focused on food-grade selection markers, stabilization, and integration strategies, as well as approaches for controlled gene expression and secretion of foreign proteins. This paper reviews the expression and secretion signals available in lactococci and the development of food-grade markers, food-grade cloning vectors, and integrative food-grade systems.