• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.427-438
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• 2021

This study aims to identify variables, which have relationship to the information credibility toward brand trust. Other than that, this study also proposes a system dynamics approach method, where the time to achieve different credible information can be modeled efficiently and by using variable-oriented simulation methods. Data, which are used for testing, are derived from 400 questionnaires. Data for SEM are collected by using questionnaire and are processed using AMOS software to identify the result whether it is proper to determine the proper variables and the indicators, which will be processed in the simulation using Powersim. The result shows that, from six variables proposed, five are significant variables that support the information credibility. The value of information credibility has fluctuated in 10 years. The important aspect in business activity is a business strategy that incorporates marketing activities. Many companies are adopting green marketing practice to achieve a better business performance, so that information credibility factor is needed. Over the past few years, numerous industries in Indonesia have increased awareness toward green movement. Some companies apply the whole process of creating green products, while others only do so partially, but this is a good approach to green business development in Indonesia nonetheless.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.16-23
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• 2010

Although concerns about Arsenic (As) contamination in agricultural foods have currently increased, there in on adequate international risk management standards for As particularly on agricultural commodities and processed agricultural products. This scenario holds true also in Korea. Australia, and New Zealand has determined the As maximum level (ML) but only on cereals grains which is based on total As contents. ln addition, Japan has regulated the ML based on trivalent As contents in agricultural commodities, which do not have legal restrictions. On the other hand, China has developed a systemic risk management to restrict the As contamination above MLs in agricultural commodities and processed agricultural products based on inorganic and total As contents. The establishment of an adequate analytical method for As specification in agricultural foods is essential to determine the acceptable level of As in agricultural food. Probabilistic approach may remove some uncertainties in calculating human risk assessment from As. It should be reviewed in terms of maximum levels to set the best scenario based on a realiability and availability to achieve effective As management on agricultural foods in Korea.

• Korean Journal of Materials Research
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• v.24 no.10
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• pp.520-525
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• 2014

Effects of Cu and B on effective grain size and low-temperature toughness of thermo-mechanically processed high-strength bainitic steels were investigated in this study. The microstructure of the steel specimens was analyzed using optical, scanning, and transmission electron microscopy; their effective grain size was also characterized by electron back-scattered diffraction. To evaluate the strength and low-temperature toughness, tensile and Charpy impact tests were carried out. The specimens were composed of various low-temperature transformation products such as granular bainite (GB), degenerated upper bainite (DUB), lower bainite (LB), and lath marteniste (LM), dependent on the addition of Cu and B. The addition of Cu slightly increased the yield and tensile strength, but substantially deteriorated the low-temperature toughness because of the higher volume fraction of DUB with a large effective grain size. The specimen containing both Cu and B had the highest strength, but showed worse low-temperature toughness of higher ductile-brittle transition temperature (DBTT) and lower absorbed energy because it mostly consisted of LB and LM. In the B-added specimen, on the other hand, it was possible to obtain the best combination of high strength and good low-temperature toughness by decreasing the overall effective grain size via the appropriate formation of different low-temperature transformation products containing GB, DUB, and LB/LM.

• Journal of the Korean Wood Science and Technology
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• v.19 no.4
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• pp.34-42
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• 1991

Protection of tropical forest affects on significant reduce of tropical hardwood supply, and softwood resources will be increasingly important for the timber security in Korea. U.S. softwood log was most favorite species for Korean softwood log importers in overall import conditions except price stablization and consistency of export policy. Reduced export volume from Pacific Northwest to Korean market has been immediately replenished by rediata pine from New Zealand and Chilean plantation. Siberian timber will hardly play major roles in Korean timber market unless budding structure. softwood plywood and softwood furniture uses are enhanced. Recent rapid rise of labor cost and reducing tariff rrate in Korea provided better opportunities for import lumber in building materials market. Dry dimension lumber was relatively profitable when processed from import U.S. soft-wood log while green lumber was favorable products processed from radiata pine log in Korean lumber market. This means U.S. softwood lumber would have better opportunity to market for '2${\times}$'4 studs when wood frame housing is introduced. On the other hand while radiata pine is competitive on temporary construction lumber such as supporter and concrete forming frame in Korea. Shortage of raw material for the new capacity of board plants in Korea will be it bottle neck. Major log export countries to Korea as U.S. New Zealand and Chile showed high trade intensity indices of composite hoard produces for Korean market. As Korea efforts to diversify import sources, and tariffs are reduced to 8% as scheduled by 1994. countries of scoring higher comparative advantages as Portugal. Brazil, Austria as well as New Zealand will have better opportunity to penetrate into promised Korean composites hoard market.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.6
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• pp.601-608
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• 2007

The aim of this study was to evaluate the effect of mouthrinse products containing deep sea water. We used original deep sea water(DSW) and processed deep sea water desalinated by reverse osmosis at one time(DDW-1), by reverse osmosis at two times(DDW-2) and concentrated by reverse osmosis(CDW). We made 2 kinds of mouthrinse products containing CDW and other agents for smell and taste and one product without deep sea water. The negative control was distilled water. In vivo study, the dental plaque index scores and the gingival index scores were reduced after 4 weeks mouthrinsing three times daily with 4 kinds of deep sea water and 3 kinds of mouthrinse products(p<0.05). The pH of dental plaque in 1 minute after mouthrinsing was not higher than 5.5 in all solutions, but the pH in 20 minutes after mouthrinsing was higher than 5.7 in DSW, CDW and 3 kinds of products which had higher mineral contents. In vitro study, the mouthrinse solutions containing the higher mineral contents were also the more effective in reduction of methyl mercaptan which is one of the causes of halitosis. The 2 kinds of products containing deep sea water killed Streptococcus mutans(ATCC 25175) in culture plates in one minute. These results indicate the usability of deep sea water in mouthrinses for oral hygiene management.

• Journal of the Economic Geographical Society of Korea
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• v.20 no.2
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• pp.121-136
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• 2017

In this paper, using trade data of 57 HS 4 digit based agricultural and food(agro-food) products among 47 countries during 2005 to 2014, the international competitiveness and trade structure have been analyzed from the context of global networks employing the methods of social network analysis. Firstly, the differences in the network structure by agricultural products have been revealed. The number of disconnected groups was significantly lager in order of vegetables, fruits and processed foods. Secondly, the differences in the community structure by agricultural and food products have been also revealed. That is to say, for some commodities, the community structure has been changed dynamically, on the other hand, there are some agricultural products that have not changed its community structure despite the increasing trends of trade volume. Thirdly, even though the international competitiveness of Korea's agricultural products was still very limited in the sense that only 26 items have been included in the top3 network of 57 agricultural products, there has been possibilities of the increasing patterns of the competitiveness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1600-1607
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• 2013

The aim of this study was to investigate effect of nutrition education methodology on consumption of processed food and personality of middle school students aged 14 to 16 years who live in Busan. We categorized questionnaire based on students' consumption of processed food and personality characteristics. Based on the above, we determined serum mineral level to validate the correlation between personal characteristics and quantifiable serum mineral level. Following adoption of a proper nutrient education methodology, we found that consumption of processed foods such as meat and meat products, frozen food, noodles, bread and snacks, and drink was significantly reduced. In addition, there were distinct changes in personality characteristics such as stability, governmentality, sociality, and responsibility that became markedly increased, whereas impulsiveness decreased. We found that these distinct nutrition- education-based changes were statistically significant, when compared before and after providing proper nutrition education. We interpret these results as group with low stability showed a high consumption of meat and meat products, noodles, bread and snacks, and drink, whereas group with high stability showed a high consumption of milk and dairy products. Similarly, we also found that group with low impulsiveness showed a high consumption of canned foods, whereas group with high impulsiveness showed a high consumption of meat and meat products, frozen food, noodles, bread and snacks. Our results indicated that serum Na after nutrition education decreased, whereas other minerals including Ca, Fe, Zn, Mg and K increased, when compared with before nutrition education procedure. This study suggests that nutrition education methodology and establishment of proper dietary educational programs keeping in view balanced dietary habits for middle school students would not only appear to make them get along with healthy dietary habits, but also change their personality characteristics.

• Korean Journal of Heritage: History & Science
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• v.35
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• pp.138-158
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• 2002

To compare and analyze technical system related to manufacturing of ironware during the period of the Three Kingdoms, an analysis was conducted on the minute system of metalwork, as study objects, of the remains of the Mt. Wolpyeong fortress wall in Daejeon in the period of capital during the era of the Three Kingdoms in the 5th century, the Sanwol-ri remains in the 6th century in Gunsan and the remains of ironware excavated from the great ancient tomb of Hwangnam of the Silla dynasty in the 5th century. The result of analysis shows that in the most of the casting products, the minute system of white cast iron were contained. While the iron part of decarbonization was in the system by casting as white cast iron in the central part, on the surface layer it was turned out that comparatively uniform 100% pearlite system of about 1~2mm degree was existing. The part of pearlite on the surface layer was caused by decarbonization, which appears in all the parts of blade front end and handle. Therefore, it was found that the iron part of decarbonization was manufactured by casting, and then was processed at the high temperature by decarbonization. For the products of forging, after processing the products on the basis of pure iron for materials, they manufactured the ironware that raises the strength by carbonizing that keeps carbon infiltrated on the necessary part, by the method of black smith welding that add pure iron to steel, or by varying the method of heat processing onto the part required of strength. Though limited, we could understand that the technical systems for manufacturing skill of ironware in the areas of Baekje and Silla were different each other. In the technical system for Hwangnam great ancient tomb in the Silla area, it is found that they had raised the strength on the necessary part by applying the steelmaking method of carbonizing in the last stage of production of products, in the meantime in Baekje area, it appears that they had produced steel in advance in the first stage of production of the products, and used the produced steel only to the necessary part.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.