• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.418-428
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• 2022

The purpose of this study was to obtain the codex classification information on the primary food commodity (fresh state) of processed foods of plant origin that are included in the Codex Classification of Foods and Animal Feeds. Furthermore, whether or not the primary food commodity is included in the primary food classification from the Food Code of Korea was investigated. The results are summarized as follows: First, the Codex Classification information (number of classification codes/number of the primary food commodity group that fresh commodities of processed foods are classified/number of primary food commodity that is not included in the Codex Classification) by a processed food group appeared to be 46/8/0 for dried fruits, 76/11/1 for dried vegetables, 54/4/12 for dried herbs, 36/1/0 for cereal grain milling fractions, 17/4/3 for oils and fats (crude), 34/8/9 for oils and fats (refined), 20/8/0 for fruit juices, 3/2/0 for vegetable juices, and 19 codes for teas (in the Codex Classification, the primary food commodity group for tea does not exist). Second, the number of the primary food commodities not included in the Food Code of Korea was 9 for dried fruits, 14 for dried vegetables, 35 for dried herbs, 0 for cereal grain milling fractions, 6 for teas, 3 for oils and fats (crude), 9 for oils and fats (refined), 2 for fruit juices, and 0 for vegetable juices. Third, it was demonstrated that caution should be exercised when using Codex Classification due to differences in food classification between Codex and Korea, such as coconut (Codex, as tree nut as well as assorted tropical and sub-tropical fruit) and olive (Codex, as assorted tropical and sub-tropical fruit as well as olives for oil production), as well as special cases in the Codex Classification, such as dried chili pepper (Codex, as spice), tomato juice (Codex, as vegetable for primary food commodity and as fruit juice for juice) and ginger (Codex, as spice for rhizome and not including as primary commodity for leaves).

• (The)Study of the Eastern Classic
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• no.50
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• pp.55-88
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• 2013

Gwonwu Hong Chan-yu is one of the modern and contemporary Korean scholars of Sino-Korean literature and one of the literati of his era, so is respected as a guiding light by academic descendants. Gwonwu was a teacher of his era, who experienced all the turbulence of Korean society, such as the Japanese occupation by force, the Korean War, the military dictatorship, and the struggle for democracy, and who educated and led young scholars of his time. However, academia has not payed attention to his life and achievements since his death. This paper is to examine the poetry of Gwonwu Hong Chan-yu, one of the representative modern and contemporary scholar of Sini-Korean literature, which has not yet been discussed by academia. The minimal meaning of this paper is that it is a first work based on his anthology, which has not been discussed by academia, and a first full-scale study on Gwonwu Hongchan-yu. For the reason, this paper aims at the detailed inspection of his poetic pieces recorded in his anthology. Nonetheless, despite such intentions, some limits cannot be avoided here and there in this paper for the insufficient knowledge and academic capability of this paper's writer and for the lack of academic sources. Gwonwu's poetry examined through his anthology shows the characteristic which is that his poems focus on exposing his own internal emotions. Such a characteristic says that his idea of poetic literature payed attention more to individuality, that is exposition of private emotions, than to social utility of poems. Gwonwu's such an idea of poetic literature can be generally affirmed throughout his poetry. Accordingly, Gwonwu preferred classical Chinese poems to archaistic poems, and single poems to serial poems; and avoided writing poems within social relations such as farewell-poems, bestowal-poems, and mourning-poems. When the characteristics of Gwonwu's poetic literature get summarized as such, however, some questions remain. The preferential question is whether the poems in his anthology are the whole poetry of him. Although Gwonwu's poetic pieces that the writer of this paper have checked out till now are all in his anthology, it is very much questionable whether Gwonwu's poetry can be summed up only with these poems. The next question is what is the writing method for taking joy(spice), sentiment, and full-heart into his poems if Gwonwu's poems focus on exposing his internal emotions, and if poems exposing joy and poems exposing sentiment and full-heart appear coherently in various different spaces and circumstances of writing. The final question is what are the meanings of Gwonwu's poems if his poetry checked out through his anthology directly shows either the reality carried in his poems or the reality of a time in his life. The questions listed above are thought to be resolved by the synchronizing process of stereoscopic searches both for Gwonwu as an individual and for the era of his life. Especially, spurring deeper researches toward a new direction regarding Gwonwu's poetry has an important meaning for construction of a complete modern and contemporary history of Sino-Korean literature and for procurement of continuous research on Sino-Korean literature and its history. For the reason, it is thought that more efforts of researchers are required.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.45 no.12
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• pp.65-72
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• 2008

This paper proposes a new dual-loop digital PLL(DPLL) using seamless frequency tracking methods. The dual-loop construction, which is composed of the coarse and fine loop for fast locking time and a switching noise suppression, is used successive approximation register technique and TDC. The proposed DPLL in order to compensate the quality of jitter which follows long-term of input frequency is newly added cord conversion frequency tracking method. Also, this DPLL has VCO circuitry consisting of digitally controlled V-I converter and current-control oscillator (CCO) for robust jitter characteristics and wide lock range. The chip is fabricated with Dongbu HiTek $0.18-{\mu}m$ CMOS technology. Its operation range has the wide operation range of 0.4-2GHz and the area of $0.18mm^2$. It shows the peak-to-peak period jitter of 2 psec under no power noise and the power dissipation of 18mW at 2GHz through HSPICE simulation.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Culinary science and hospitality research
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• v.15 no.1
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• pp.47-58
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• 2009

Recently, tourists and sightseers are increasingly showing their interests in the native local food cultures as their living standards improve. This is why the local autonomy bodies are vigorously trying to develop their local native foods as tourism commodities, which is a part of their efforts to bring a life to their local economies. This study explores the solutions to promote the native local foods of Jeonju area as a tourism item, eventually contributing to the progress of the local economy. The target population of this study was the owners of native local food restaurants in Jeonju area, and the survey was conducted from February 10th to 25th, 2008. For data analysis, frequency analysis was used. In order to achieve this goal, analysis on local restaurant managers for their business operation should be conducted. The results showed they had daily sales of under 100,000 won and did restaurant promotions through pamphlets, brochures and so forth. The development of food was carried out mostly by the restaurant owners and the restaurant management type was independent. To activate the food tourism in Jeonju area, it is necessary to develop a representative native local food restaurants of Jeonju area as a tourism attraction, excavating new food festivals and food tourism courses suited to different areas and developing various food ingredients and spice packages.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.527-539
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• 2023

Pepper (Capsicum annuum L.) is an important vegetable and spice crop that has been cultivated worldwide. Pepper fruits have unique taste and aroma, providing a variety of antioxidants and compounds important for human health, which makes a high economic value. In addition, there is a high demand for new pepper varieties, according to consumer's preference. However, pepper is a recalcitrant plant for in vitro tissue and organ differentiation and plant regeneration, which makes it difficult to develop demanded varieties using newly developed technologies such as genetic engineering and gene editing. In this study, tissue culture and regeneration conditions were investigated using seven pepper varieties that were obtained from the core-collection of Seoul National University. We observed callus and bud induction and shoot formation using several media composition composed of different cytokinins and auxin concentrations. As a result, it was found that there were differences in callus induction and shoot formation of each variety depending on the hormone composition, and the highest regeneration was shown when the medium containing Zeatin Riboside and the petioles of seedlings were used. In particular, out of seven pepper varieties, CMV980 exhibited a higher regeneration efficiency (approximately 48%) than other varieties, followed by Yuwolcho. Therefore, this study provides CMV980 and Yuwolcho as good candidates that can be used for pepper transformation, which might contribute to the development of various varieties through gene editing technology in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of Life Science
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• v.27 no.11
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• pp.1262-1268
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• 2017

Lemon myrtle (Backhousia citriodora), a plant in the Myrtaceae family, is native to the semitropical rain-forests of Queensland and is presumably the most commercialized native spice. In Australian thousands of lemon-myrtle trees are under tillage. This study was carried out to investigate the alcohol metabolism, hepatoprotective effects and antidiabetic, tyrosinase inhibitory activity of hot-water (LMW) and 80% ethanol (LME) extracts from lemon-myrtle leaves. The alpha-glucosidase (${\alpha}$-glucosidase) inhibitory activities of the LMW and LME extracts were 7.66% and 40.29% at 1 mg/ml (p<0.05), respectively. The tyrosinase inhibitory activity of the LME extract was about 38.26 % at 1 mg/ml. The effects the LMW and LME extracts had on alcohol-metabolizing activities were determined by measuring the generation of reduced nicotinamide-adenine dinucleotide (NADH) by acetaldehyde dehydrogenase (ALDH) and alcohol dehydrogenase (ADH). The ADH activities of the LMW and LME extracts significantly increased in a dose-dependent manner and were about 154.40% and 192.03% at 1 mg/ml, respectively (p<0.05). The ALDH activities of the LMW and LME extracts also significantly increased in a dose-dependent manner and were about 151.14% and 192.34% at 1 mg/ml, respectively (p<0.05). At $100{\mu}g/ml$, the LMW and LME extracts showed significant protective effects against tacrine-induced cytotoxicity in Hep G2 cells. The results suggested that Backhousia citriodora leaf extracts have the potential to be significant sources for natural health products.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.12-17
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• 2007

Curcumin is a natural phenolic yellow curry spice, derived from the tumeric, which has been used for the treatment of diseases associated with oxidative stress and inflammation. Curcumin is known to have both anti-oxidative and anti-inflammatory properties. These properties can be beneficial to protect the brain from the neurodegenerative diseases. We now report the neuroprotective effects of curcumin pretreatment in primary hippocampal neurons to glutamate-induced excitotoxicity. Pretreatment of embryonic mouse hippocampal cell cultures with low does of curcumin protected neurons against glutamate-induced death, however, this neuroprotection was not correlated with the modulation of oxidative stress. Interestingly, high dose of curcumin showed the cytotoxicity in primary cultured hippocampal neurons. Immunoblot analyses showed that levels of stress response. protein HSP70 were significantly elevated in neurons exposed to low dose of curcumin, whereas levels of cleaved PARP were increased in neurons exposed to high dose of curcumin. These findings show that curcumin can modulate neuronal responses to glutamate, and suggest possible use of curcumin and related compounds in the prevention and/or treatment of neurodegenerative disorders.