• Title/Summary/Keyword: Korea food

Search Result 24,149, Processing Time 0.036 seconds

Point to Consider on the Evaluation of Safety and Efficacy of Dna Vaccine

  • Kim, Jong-Won;Kang, Ju-Hye;Han, Eui-Sik;Park, Chang-Won;Na, Han-Kwang;Kim, Kwang-Jin;Kim, Kyu-Bong;Kim, Jae-Hee;Cho, Mi-Young;Nam, Kyung-Tak;Kim, Tae-Gyun;Hong, Seung-Hwa;Kim, Seung-Hee;Chung, Hye-Joo;Lee, Sun-Hee;Kang, Seog-Youn
    • Proceedings of the Korea Environmental Mutagen Society Conference
    • /
    • 2004.05a
    • /
    • pp.122-122
    • /
    • 2004
  • PDF

Policies and industrial technology trends for senior-friendly foods (고령친화식품의 정책 및 산업기술 동향)

  • Lee, Hyun-Sun;Nam, Young-Joo;Kim, Yang-Eun;Kim, Jong-Chan;Shin, YunJeong;Lee, YoungJin;Heo, Wan
    • Food Science and Industry
    • /
    • v.53 no.4
    • /
    • pp.435-443
    • /
    • 2020
  • Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.