• Title/Summary/Keyword: Preservation of Food

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Lactic held Bacteria for the Preservation of Fruit and Vegetables (과실 및 채소류의 저장에 있어서 Lactic Acid Bacteria의 이용)

  • 김건희;배은경
    • Food Science and Preservation
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    • v.6 no.2
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    • pp.245-254
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    • 1999

  • Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

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Food Ethics Approach to Korean New Food Words of Years 1994-2005 (1994-2005년 한국 음식 신어에 대한 음식 윤리적 접근)

  • Kim, Suk Shin
    • Journal of the Korean Society of Food Culture
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    • v.27 no.5
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    • pp.445-458
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    • 2012

  • This study was conducted to approach the Korean new food words for the years 1994-2005 from the stance of food ethics. The new food words were categorized into food industry, foodstuffs, cooking, various foods, processed foods, distribution, and consumer health. The principles of food ethics applied to new food words include a respect for life, justice, environmental preservation, priority of safety, and dynamic equilibrium. Seventy percent of new food words were ethically neutral, while 30% had significant ethical meaning. There were more words with a negative ethical meaning than with a positive one. All of the principles, except respect for life, could be successfully applied to new food words. Dynamic equilibrium was the most appropriate principle for the new food words, followed by a priority for safety, justice, and environmental preservation. The results of this study implied that moderation and balance is required in our modern dietary life.

  • https://doi.org/10.7318/KJFC/2012.27.5.445 인용 PDF KSCI

The Elderly Families' Daily Food Cultivation, Preservation in Rural, Korea -Comparison with middle aged families- (농촌거주 노년가족의 일상 식품 생산과 가공 및 저장 -중년가족과의 비교-)

  • Rhie Seung Gyo;Chung Kum Ju;Won Hyang Ryu
    • The Korean Journal of Community Living Science
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    • v.16 no.2
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    • pp.111-120
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    • 2005

  • Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.

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