• Food Science and Preservation
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• v.18 no.6
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• pp.817-823
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• 2011

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The $EC_{50}$ values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and $58.47{\mu}g/mL$, respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ($7.84{\pm}1.46$ mg TAN/g) and total flavonoids ($4.23{\pm}0.03$ mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.

• Food Science and Industry
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• v.52 no.2
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• pp.171-187
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• 2019

Novel food materials can be produced based on biotechnology such as genetic recombination, microbial fermentation, and enzymatic engineering by utilizing living organisms such as animal, plant, and microorganism or by applying the enzymes isolated from them. Especially, exploration and development of novel prebiotics and probiotics attracted great attention worldwide in the food industry, of which the research and industrial trends in food biotechnology field are promoting the production of next generation sweeteners and proliferation of beneficial bacteria in gastrointestinal tract. Development and commercialization of novel food materials by domestic bioprocessing technology have been sluggish due to the GMO/LMO food safety issues. Meanwhile, the US and EU do not perceive badly about gene manipulation technology, and the research is most active in the fields of crops and GMMs, respectively. Genetic scissors, which are considered as next generation technology, are notable since foreign genes do not remain in final products.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.172.1-172.1
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• 2003

3-Monochloro-1 ,2-propanediol (3-MCPD) produced during the acid hydrolysis of vegetable proteins (ex. soybean products) is food-contaminant material detected in acid-hydrolysed soy, bread, water, et al. 3-MCPD is currently being a matter of concern to safety. The nephrotoxicity of 3-MCPD and 3-MCPD metabolites has been reported to result from accumulating of metabolites in kidney tubules and inhibiting of renal metabolism of glucose and lactate. (omitted)

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.234-242
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• 2020

In this study, we monitored the raw materials in home-meal replacement (HMR) products, which have shown more than 63% growth in market size for two years. A total of 89 HMR products were purchased and the DNA barcodes of 112 raw materials in the product samples were analyzed. In order to identify the raw material species, a primer set specific for the 16S ribosomal RNA region of each raw material species was amplified. The amplicon was purified and sequenced, and then used to perform a BLAST search provided by the National Institutes of Health (NIH). The species of the raw material was determined by comparing the nucleotide sequences of the species registered in GenBank with identity and match score. Twenty-four species and three genera were identified from 112 raw materials. Three genera were identified at the genus level because a large number of species belonging to the same genus exist within 98% of the identity criteria. The results of the determination were compared with the available raw materials suggested in the Korea Food Code to determine the Korean name and availability of the foods. Six non-listed species were determined to be edible according to information provided by influential domestic and foreign organizations.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.88-101
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• 2003

There is difference between European Cuisine and Korean Cuisine in various ways. In order to advance Korean Food into European Market, we should understand well European food-culture and food-custom. There are several process for push into the European Market. First, we inform European like that Korea traditional food (repast tool, the interior of Korean restaurant, traditional music, food-sequence, service method etc.). Second, we can introduce them ' Korean Fusion Food ' and that Korean Cuisine is ' Health foods '. For globalization of Korean Cuisine, we must understand exactly European market situation and know well the field law and tax system for business. Next, we establish the prior plan to supply with Korean food material till faraway region.

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 2002.10a
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• pp.125-134
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• 2002

Crop Protection Products (CPPs) are a useful weapon in our fight against the pests, diseases and weeds that harm or destroy our food. To be effective CPPs need to exhibit some persistence. The consequence of this is that residues of the original material or its metabolites may remain on food and thus there is a potential for the intake of such residues. The issue of CPP residues in food is an emotional subject and is rarely debated rationally or supported by scientific facts. Media headlines like “Poison in our food” or “These days enough Pesticides (CPPs) are sprayed onto vegetables to turn you into one” are testimony to the high level of emotion that surrounds the subject of CPP residues in food. Recent surveys of consumers have indicated that more than 80 percent view CPP residues in food as a “serious hazard”. This significantly exceeds concerns over drugs, hormones in meat, nitrates in food, irradiated foods, food additives, or artificial colours.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.196-212
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• 2022

This study examines the trend of research on food and culture in papers published in the Journal of The Korean Society of Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categories and 13 middle categories. Of these, 204 articles were on "Korean traditional food culture." The most studied topic in the entire period was "Perception of Koreans towards traditional food, preference, satisfaction, and usage." A total of 76 studies related to "Korean contemporary food culture." The most advanced topic researched concerned "Recognition and attitude"; these studies were consistently carried out throughout the research period. The main classification of "World food culture" encompassed 32 studies, with major research focused on "World's Modern Food Culture" and the most advanced being "Comparison of Food Cultures of Foreign and Korean Food Cultures." All studies were consistently spaced out during the study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basic material for related research in the future.

• Korean Journal of Environmental Agriculture
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• v.38 no.4
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• pp.338-351
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• 2019

BACKGROUND: To investigate distribution and seasonal variation of concentration and flux of pesticides in Han river basin, water samples were examined at 24 sites in 2012 and 2014. METHODS AND RESULTS: Water samples were collected four times per year and subjected to liquid-liquid partition extraction followed by GC-ECD/NPD analysis. Of fifteen pesticides detected, iprobenfos, diazinon, isoprothiolane, endosulfan sulfate and oxadiazon were detected in a higher frequency, while fenoxanil, carbofuran, fenitrothion, butachlor and metolachlor were only detected in a sample. Pesticides with high occurrences, iprobenfos, diazinon, isoprothiolane, endosulfan sulfate and oxadiazon were detected in residue level of 0.01-0.46, 0.01-0.24, 0.03-0.85, 0.02-0.06 and 0.05-0.24 ㎍/L, respectively. Carbofuran and acetanilide herbicides were found at lower frequencies, but their concentrations were one order of magnitude higher than those of the others. CONCLUSION: Discharge of pesticides in downstream area were mainly contributed from rice farming and suburban horticulture, while pesticide occurrences in upstream area, such as Donggang river basin were caused by highland agriculture for cabbage and potato production. Despite the influx of pesticides from tributaries through intensive agriculture areas, pesticide concentration in the main stream water was low due to the dilution effect from the upstream. Therefore, the water quality was considered to be good at the most downstream, the effluent of Paldang dam.

• Food Science and Preservation
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• v.17 no.2
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• pp.182-189
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• 2010

To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.

• The Korean Journal of Pesticide Science
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• v.15 no.3
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• pp.278-288
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• 2011

This study was conducted to evaluate the safety of ${\beta}$-carotene biofortified rice, a genetically modified organism (GMO) developed by Rural Development Administration. ${\beta}$-carotene biofortified rice were exposed on Sprague-Dawley rats for 13 weeks. All rats survived until the end of the exposure period. There were no biologically significant differences in body weight, feed and water consumption, weight gains and feed efficiency. There were no clinical signs of toxicity attributable to exposure to GM rice. Mild decreases in AST, ALT, TG levels were observed in Group II (25% GM rice (w/w) and Group III (50% GM rice (w/w), both in females and males. Results of histopathological changes treated with the ${\beta}$-carotene biofortified rice had no significant differences between the control and treatment groups. Based on these results, we deemed that genetically modified ${\beta}$-carotene biofortified rice was as safe as conventional rice.