• Journal of the Korean association of regional geographers
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• v.23 no.1
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• pp.1-22
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• 2017

This paper is to consider conceptually a formation of food-networks and border-crossing of transnational marriage migrant households on the basis of actor-network theory, and to analyze empirical data on the issues collected by interview with marriage migrant women living around Daegu, S.Korea. Some research results can be argued as follows: First, food can be seen, not as a single material object, but as a multiple and hybrid network of human and nonhuman (material and institutional) actors, in which activities of food cooking and eating are regulated by and (re)construct social relations and placeness of households. Secondly, food-networks in marriage migrant households implement relationships of micro-power (and attachment) in the process of its (re)formation, and hence the food-network, it can be argued, is a field of power in which conflicts and compromising around food cooking and eating are intersecting each others. Thirdly, food-networks in marriage migrant households in both their origin country and in the Korean home are not only affected by macro natural and social environments but also by micro placeness of the households, both of which constitute the food-networks and operate in relations with other actors in the netwroks. Finally, food-networks in marriage migrant households reflect multiple and multi-scalar spatial mobility and placeness of transnational food culture, through which they express topologically 'fluid space' and 'absent presence', in which marriage migrant women can (or cannot) conduct social and cultural border-crossing.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.34-41
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• 2021

The purpose of this research is to improve analysis methods of determining the contents of fatty acids in infant formulas and follow-up formulas. A gas chromatography (GC) method was performed on a GC system coupled to flame ionization detector, with a fused silica capillary column (SP2560, 100 m×0.25 mm, 0.20 ㎛). The method was validated using standard reference material (SRM, NIST 1849a). Performance parameters for method validation such as specificity, linearity, limits of detection (LOD) and quantification (LOQ), accuracy and precision were examined. The linearity of standard solution with correlation coefficient was higher than 0.999 in the range of 0.1-5 mg/mL. The LOD and LOQ were 0.01-0.06 mg/mL and 0.03-0.2 mg/mL, respectively. The recovery using standard reference material was confirmed and the precision was found to be between 0.8% and 2.9% relative standard deviation (RSD). Optimized methods were applied in sample analysis to verify the reliability. All the tested products had acceptable contents of fatty acids compared with component specification for nutrition labeling. The result of this research will provide efficient experimental information and strengthen the management of nutrients in infant formula and follow-up formula.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.51-58
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• 1994

By the research of the actual state of food consciousness as the object of male, female 421 college students by major, non-major in food dietetics, the results are as follows. The validity degree of the guestion article appeared at the analysis of the knowledge of nutrition(the figure of Cronbach "${\alpha}$" overall 0.58, major 0.62, non-major 0.57). In the interest degree about nutrition knowledge of the major students were significant(P<0.05), but the non-major students were not significant, and there was a difference between two groups of the male and female, major and non-major students in the information about knowledge. The knowledge of the major students mostly get from school education, non-major from mass communication as TV and rodio, etc. There was not significant difference in self-consciousness degree of health of all the male, female students by major, non-major, and the self-consciousness degree about health of should not be significant to the food habit. Therefore deviating from acquirement of nutrition knowledge by the wrong medium of food consciousness of home dietary life, improvement plans should be activated for the right knowledge to practice in actual life. Taking the opportunity of food and nutrition education through literary subject in the curriculum of the college for students, good food consciousness must be properly applied all the part of dietary life, and it is urgent for them to carry out scientific and reasonable curriculum and educational material development.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Environmental Engineering Research
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• v.20 no.2
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• pp.171-174
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• 2015

This study investigates the possibility of applying food waste leachate to a municipal solid waste incinerator in order to effectively dispose of the material and to reduce the environmental impact. The spray positions and the quantity of the food waste leachate in municipal solid waste incinerator were adjusted to examine the stability of the process and the environmental effect. The rear of the first combustion chamber was found to be the desirable location for an environmental perspective in this study. At a food waste leachate injection rate of $2m^3/h$, the concentration of the emitted NOx decreased from 130 ppm to 40 ppm. The consumption of ammonia water was reduced by about 36% after adding the food waste leachate. The inclusion of the food waste leachate to the municipal incinerator also increased the amount of steam that was produced. The results of this research indicated that a positive outcome can be expected in terms of diversifying the treatment options for food waste leachate. The results also provide guidance for institutional framework to manage the incineration of the food waste leachate.

• Food Quality and Culture
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• v.3 no.2
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• pp.82-88
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• 2009

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers' perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.7-12
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• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.178-188
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• 2024

The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, Wistar-Kyoto rats): distilled water, control group [NCG, spontaneously hypertensive rats (SHR)]: distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (SHR): 335 mg/kg/day, low treatment group (SHR): 170 mg/kg/day, positive control group (PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the NG and the SHR group, but there was no significant difference between the SHR group. After 8 wk of feeding, blood pressure was lowered more significantly in the HTG (209.9±13.3 mmHg) than in the NCG (230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.

• Journal of environmental and Sanitary engineering
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• v.19 no.3 s.53
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• pp.22-30
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• 2004

The extract with the dilution of $50\%$ ethanol and treatment of $121^{\circ}C$ for 15min were inhibited highly the growth of staph aureus, Ent. cloacae, Sh. sonnei, A. hydrophila, b. subtilis, St. faecalis and L. casei. of food samples, red-bean dregs with addition of extact of smilax china. leaves or sorbic acid took the similar inhibition effect to microorganisms for the early storage days(1-3days). There was inhibited the growth of microorganisms in strawberry Juice added to 20m1 of $1\%$ extract solution for one storage day in comparison with no addition of smilax china L. Over all with growth inhibition capability to microorganisms and foods, it was believed that the effect and value as the natural food preservatives and the extracts like as this natural plant material took the food safety and it was capable to develop the natural food preservation.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.763-764
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• 2003

As melanin is a key material for skin pigmentation, inhibitors of melanin formation have been used to cosmetics and drugs to prevent hyperpigmentation. Therefore, search for effective inhibitor$ from various plants were attempted. For this purpose, I examined in vitro tyrosinase assay system. Tyrosinase showed a maximal activity at 4 units concentration of tyrosinase, 10 minutes, 42$^{\circ}C$ and pH 6.5.