• Parasites, Hosts and Diseases
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• v.44 no.4 s.140
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• pp.271-283
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• 2006

The third-stage larvae (L3) of the parasitic nematode, Anisakis simplex, have been implicated in the induction of hyperimmune allergic reactions in orally infected humans. In this work, we have conducted a review of an investigation into immune reactions occurring in animals experimentally infected with A. simplex L3. The patterns of serum antibody productions if the experimental animals against excretory-secretory products (ESP) of A. simplex L3 contributed to our current knowledge regarding specific humoral immune reactions in humans. In our review, we were able to determine that L3 infection of experimental animals may constitute a good model system for further exploration of immune mechanisms and allergy in anisakiasis of humans.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.34
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• pp.189-223
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• 2007

In Korea-U.S.A. FTA Negotiation, U.S.A. request to eliminate barriers of tariffs and non-tariff in trade of cosmetics. Korea applies tariffs of 8% on most cosmetics and personal care products. There are some non-tariffs barriers in cosmetics trade between Korea and U.S.A., for example, transparency on restriction and regulatory, cosmeceuticals, import clearance review, quality control testing, ingredient labelling. Tariffs of 8% on most cosmetics should be eliminated, a proviso of complementary measures on sanitation of Korean people about imported cosmetics. This is a meaning of reformation of prior management(tariffs) by strong ex post management in cosmetics trade. It is important that Korea should construct system of ex post management, for instance, construction of data base on manufacturer, importer, bland name of cosmetics and all ingredients of cosmetics. This is concerned with labelling of cosmetics and cosmeceutical and publication of Korean edition of INCI(International Nomenclature of Cosmetic Ingredient).

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• International Commerce and Information Review
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• v.11 no.1
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• pp.465-484
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• 2009

Since the launch of the GATT system, one of the most controversial topics in trade liberalization has been the conflict between culture and trade. The sticking point has been the necessity of cultural exceptions in trade rules. Some countries do not wish to allow further exceptions to basic principles even in cultural industry, while many other countries make their efforts to obtain "cultural safety valve." The latter group asserts that it is indispensable for the protection of cultural identity, whereas the former seems to doubt the truth of the assertion. That is because cultural policy measure possibly constitute a means of arbitrary or unjustifiable discrimination between countries, or a disguised barriers to trade in cultural products. Unfortunately, cultural exceptions still remain unresolved in the WTO, the successor to the GATT. This paper is to review the history and rules of multilateral trading system on cultural industry, address the critical issues to deal with in the DDA negotiations, and lastly provide some perspectives on the appropriate shape of the cultural safety valve.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.109-117
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• 2017

Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

• Journal of the Korea Institute of Military Science and Technology
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• v.14 no.2
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• pp.246-263
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• 2011

Mankind has just begun to recognize that the most crucial factor to achieve the sustainable society in the future is green technology. Most countries support the development of green technology to prevent catastrophes from global warming, mainly in the areas of reducing carbon dioxide from the atmosphere. However, most products we consume in everyday life are produced through chemical processes, and we often oversee the fact that the huge amount of waste and energy during these chemical processes will seriously influence our goal to achieve our future society sustainable. Thus the technologies to minimize the amount of disposed waste and energy consumption during chemical processes may be more important than to reduce the greenhouse gases. In this regard this review introduces the recent status of green chemistry and future prospects in order to help our chemists and engineers establish research projects based on the green chemistry principles.

• Korean Management Science Review
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• v.33 no.2
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• pp.117-131
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• 2016

This study introduces the concepts on the phase-shifting phenomenon of financial markets, which was firstly used in econophysics area and explains how the phase-shifting behavior is studied in the fields of business management and finance. Specifically, we explain how the phases of financial markets are extremely changed under some external conditions, do an extensive literature review, and carry out case studies focusing on the 3 major financial crisis events including the 87 October crash, 97 Asian financial crisis, and 2007 global financial crisis. We also empirically examine the phase-shifting behavior of the Korean ELW products that has a similar payoff structure to the KOSPI200 options.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• KSBB Journal
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• v.32 no.1
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• pp.1-8
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• 2017

Bamboo is a plant belonging to the Gramineae family, and can be used as valuable bioresources for many industrial applications. Bamboo has some useful properties and having a lot of beneficial uses such as a bamboo ware, agriculture material, building construction material, pulpwood, etc. Bamboo stem has a large amount of active ingredients that those of bamboo leaves. The stem of bamboo can be processed into various biomaterials including cellulose and lignin, and sometimes uses as foods, cosmetics and medicines using stem extracts with polyphenol compounds. For cosmetic applications of bamboo stems, especially, the constituents of bamboo stem are suitable for inner beauty (cosmetic food) products showing antioxidant and UV-protecting activities. This review summaries the recent literature data and discusses the versatile uses of bamboo stem and its extracts mainly for cosmetic application.