• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.39-51
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• 2017

The purpose of this study was to analyze the current status relating to food packaging and design for status of small and medium food enterprises. A company survey was conducted from June to October, 2015 and targeted 1300 small and medium domestic food enterprises. Finally, a total of 1300 (recovery rate 100%) useable data were selected. Statistical analyses were performed on the data utilizing the SPSS PASW Statistics 18.0 for Windows, such as descriptive statistics and frequency analysis. According to the results, awareness and importance of food labeling were high, but performance of English inscription of product name was relatively low. The most important reason for food labeling was 'providing correct information on food' 910 (72.8%). Accordingly, a system which can provide the latest information by continuously monitoring mandatory disclosure requirements for types of foods in individual countries is needed.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Natural Product Sciences
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• v.11 no.2
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• pp.58-62
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• 2005

Pygmaeopremna herbacea (Roxb.) Mold. (Verbenaceae) is a small herb or sometimes an undershrub arising from a perennial rootstock. The dry roots are dark muddy brown in colour having root nodules. Its extensively developed roots are widely used in tribal medicine. They are used as an aphrodisiac and for the treatment of gout, rheumatism and ulcers. This study deals with the detailed pharmacognostical evaluation of the dried roots and root nodules of P. herbacea which includes macro and microscopic studies, determination of physicochemical parameters and chemoprofiling of the extract using HPTLC fingerprint profiles. It was observed that the roots consist of a well developed cortical region consisting of tangentially elongated thin walled parenchymatous cells and contain polygonal stone cells as well as compound starch grains. Also the pith was parenchymatous. The HPTLC fingerprint profile of the methanolic extract showed the presence of seven major bands. Such an analysis may thus be utilized in identifying P. herbacea and in differenciating it from other species which are similar to it or are used as its adultrants/substitutes under the same vernacular name of Bharangi.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.143-148
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• 2018

The objective of this study is to provide direction in the improvement of sodium labeling in an effort to reduce consumption. We surveyed confirmation and importance of food labeling and nutrition information and we also analyzed the willingness to pay on new nutrients labeling. Consumers checked the sell-by-date, product name, method of intake, but not nutritional information. They also checked for calories and carbohydrates but they were not interested in sodium, sugar, and trans fat which are health hazard nutrients. It is necessary to improve nutrition labeling, because consumers are experiencing difficulties in obtaining sodium information under the nutrition labeling system. Consumers will pay about 0.66% more if new sodium labeling is introduced. In conclusion, food labeling system can be improved by smooth and efficient access of information. for health-hazard nutritional components, such as sodium, it is important to introduce policies that reduce their intake. This can be done by providing consumers with clear and concise information. The social costs of high sodium intake could be reduced, hence improving the national health.

• Journal of Magnetics
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• v.14 no.2
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• pp.71-74
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• 2009

The magnetic and structural properties of FINEMET (the Hitachi product name of the Fe-Si-B-Nb-Cu alloy) nanopowder with a composition of $Fe_{73.5}Si_{13.5}B_9Nb_3Cu_1$ atomic percent were investigated after annealing, chemical etching, and mechanical milling. The primary and secondary crystallization temperatures were 523 and $550^{\circ}C$, respectively. The grain size of the particles was adjusted by annealing time. Optimally annealed particles exhibited a homogenous microstructure composed of nanometer-sized crystalline grains. The grain boundary of the annealed particles was etched preferentially by chemical etching. Chemically etched particles were broken at the grain boundary by high-energy ball milling. As a result, a nanometer-sized FINEMET powder with a uniform size of crystalline grains was fabricated.

• Korean Journal of Human Ecology
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• v.8 no.3
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• pp.525-534
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• 1999

The purpose of this study is to analize in the focus on junk art the relation between hairstyle and dress, and fine art which is one of the driving force of fashion change. The method of this study is to take into theoretically consideration junk art in the trend of art and to take into documental concideration the trend of junk art reflected on hairsyyle and dress. The results are as following. First, there's a trait of poverty. This means using something deserted in our life and expands a new expression world which introduces a new, poor beauty, refusing a existent, rich and arranged one. Second, there's a trait of machinery. In Junk Art, according to the appearance of the beauty of machines, it creates and introduces a mechanic aesthetics as a new- formative art by using industrial by-product. Third, there's a trait of nature. By Junk Art, there appears a trial to restore nature which has been neglected under the name of developing science technology. This expresses natural junk factor by emphasizing the nature itself using natural by-products. The Junk Art has influence on hairstyle and clothing and expands the expression world by some new ways and recognition about the benefaction and the damage of modern civilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.71-95
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• 1975

The food product, so called 'Kimchi' was first shown as 'Jeo' in a old Chinese book, 'Sigyung', published about 2,600 to 3,600 years ago and it was differentiated into 'Jeo' and 'Jae' in the 'Jure'. The procedure for Kimchi making was explained in detail in the 'Jaeminyosul' and the Kimchi which was made of cereal grains was introduced into Japan through Bacje kingdom with the name of 'susugorisge'. Since then it was developed into characteristic ones of each country. In ancient time of Korea the detail record on Kimchi was not found but it began to show up in a poem written during Korea kingdom. The term of Kimchi which is being used now in Korea was first recorded on a dictionary about 400 years ago, and the Kimchi which used hot pepper was first shown in the 'Sanlimg-yungjae' about 300 years ago. The very favorable Kimchi for Korean containing various kinds of spices, animal foods, fruits, vegetables, seaweeds and 'judgal' was almost completed about 200 years ago and it was recorded in the 'Imwonsibyugi' and the 'Guhabchongsuh'.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2007.11a
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• pp.603-606
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• 2007

In an effort to secure competitive edges by increased product differentiation, construction firms began to market name brand apartments. Thus, intensified competition between apartment brand and Housing. This study is analysis the fact of apartment brand and housing with System Thinking. And We show the basic strategy about construction firms with SWOT matrix.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• Natural Product Sciences
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• v.27 no.4
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• pp.234-239
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• 2021

Masclura tricuspidata, also called as Cudrania tricuspidata, is one of the most common Moraceae family plants in East Asia. Its trivial name follows mulberry due to the similar morphology. Investigation of the bioactive constituents of M. tricuspidata leaves yielded a new xanthone derivative along with twenty known compounds through various chromatographic techniques. A new compound was defined as mascluraxanthone (3), a prenylated xanthone glucoside on the basis of 1D and 2D NMR and MS data. Twenty known compounds were identified as four xanthone derivatives (1-2 and 4-5), two flavans (6-7), six flavanol derivatives (8-13), a flavonone (14) and seven flavonol derivatives (15-21). Among the isolated compounds, flavanol and flavonoid derivatives with 3',4'-OH groups showed antioxidant and anti-tyrosinase activities. Conclusively, the leaves of M. tricuspidata are rich in aromatic compounds including xanthones and flavonoids. In addition, these constituents showed antioxidant and anti-tyrosinase potentials, which might be useful for oxidative stress related diseases.