• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.239-244
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• 2016

The roots of Cichorium intybus L. (chicory) have many nutritional qualities and also have been used for health promotion as traditional medicine. The antimicrobial activity of Cichorium intybus L.'s (chicory) ethanol extract on Bacillus cereus ATCC 10876 were investigated using spot on lawn method in this study. Ethanol extract exhibited antimicrobial activities against Bacillus cereus ATCC 10876 with significance. Also, the results produced the larger zones of inhibition against Bacillus cereus ATCC 10876 tested, with increasing concentration of Cichorium intybus L.'s (chicory) ethanol extracts,. Hence, Cichorium intybus L. (chicory) could be served for keeping the safety of various dairy products as natural antimicrobial agents.

• Journal of Life Science
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• v.11 no.5
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• pp.393-399
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• 2001

In order to improve functionality of kochujang which is one of the traditional foods in Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the bacterial counts and enzyme activities with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. Bacterial count was about 10$^4$ cfu/g at initial stage of fermentation and then maintained 10$^{8}$ cfu/g after 60 days of fermentation. $\alpha$-amylase activity was gradually reduced during fermentation periods, so the activity was lost almost at late of fermentation $\beta$-amylase activity was rapid increased until 30 days of fermentation and the rapid decreased at 60 days of fermentation and after 90 days was slightly decreased. Activities of acidic protease and neutral protease were increased until 30 days of fermentation and then these were shown irregularities decreased.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.475-478
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• 2003

Bacillus subtilis K-20 chunggukjang is widely used in making soy sauces and bean pastes which are Korean traditional fermented foods. Bacillus subtilis K-20 chunggukjang was cultured, and fermented at $40^{\circ}C$ and 90% humidity for 96 hr after homogenizing with garlic, garlic and onion, and garlic, onion, and ginger. As a result, a product with pizza flavor and taste was obtained from Bacillus subtilis K-20. This product could be used as a functional food to promote immunity.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.227-235
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• 2016

Obesity is a major risk factor for various metabolic diseases such as cardiovascular disease, hypertension, and type 2 diabetes mellitus. In this study, we prepared ethanol extracts from Agastache rugosa (ARE), Chrysanthemum zawadskii (CZE), Mentha arvensis (MAE), Perilla frutescens (PFE), Leonurus sibiricus (LSE), Gardenia jasminoides (GJE), and Lycopus coreanus (LCE). The anti-oxidant and anti-adipogenic effects were evaluated. The $IC_{50}$ values for ascorbic acid and LCE against 2,2-diphenyl-1-picrylhydrazyl radicals were $246.2{\mu}g/mL$ and $166.2{\mu}g/mL$, respectively, followed by ARE ($186.6{\mu}g/mL$), CZE ($198.6{\mu}g/mL$), MAE ($337.1{\mu}g/mL$), PFE ($415.3{\mu}g/mL$), LSE ($548.2{\mu}g/mL$), and GJE ($626.3{\mu}g/mL$). In non-toxic concentration ranges, CZE had a strong inhibitory effect against 3T3-L1 adipogenes (84.5%) than those of the other extracts. Furthermore, the anti-adipogenic effect of CZE is largely limited in the early stage of adipogenesis, and we revealed that the inhibitory role of CZE in adipogenesis is required for the activation of Wnt signaling. Our results provide scientific evidence that the anti-adipogenic effect of CZE can be applied as an ingredient for the development of functional foods and nutri-cosmetics for obesity prevention.

• Food Science and Preservation
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• v.7 no.3
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• pp.249-255
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• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Journal of Microbiology and Biotechnology
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• v.24 no.7
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• pp.979-986
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• 2014

Plant pathogenic RNA viruses are present in a variety of plant-based foods. When ingested by humans, these viruses can survive the passage through the digestive tract, and are frequently detected in human feces. Kimchi is a traditional fermented Korean food made from cabbage or vegetables, with a variety of other plant-based ingredients, including ground red pepper and garlic paste. We analyzed microbial metatranscriptome data from kimchi at five fermentation stages to identify plant RNA virus-derived sequences. We successfully identified a substantial amount of plant RNA virus sequences, especially during the early stages of fermentation: 23.47% and 16.45% of total clean reads on days 7 and 13, respectively. The most abundant plant RNA virus sequences were from pepper mild mottle virus, a major pathogen of red peppers; this constituted 95% of the total RNA virus sequences identified throughout the fermentation period. We observed distinct sequencing read-depth distributions for plant RNA virus genomes, possibly implying intrinsic and/or technical biases during the metatranscriptome generation procedure. We also identified RNA virus sequences in publicly available microbial metatranscriptome data sets. We propose that metatranscriptome data may serve as a valuable resource for RNA virus detection, and a systematic screening of the ingredients may help prevent the use of virus-infected low-quality materials for food production.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.2 no.1
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• pp.19-35
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• 1995

This study was designed to identify the severity of anorexia and the diet patterns in receiving chemotherapy. The identification of anorexia would provide useful and basic information to oncology nursing care. The subjects of this study were 102 hospitalized chemotherapy patients in a September 10, 1994. The subjects were 20 years old or above and who agreed to participate in this study and could understand the questionnaire. Three-days diet history were collected and analysed. The study subjects change, food aversions, the severity of anorexia. Data related to demographic and other mecdical characteristics such as age, diagnosis, and medication were collected by review of patient medical record. The results of this study were summarized as follows : 1) The score of anorexia was 73.7 in Anorexia Visual Analogue Scales and mean amount of fool intake per a day was 823cc. The larger the anorexia VAS score, the more severe of anorexia. 2) The food preferences of subjects were identified. Those were aversions, or dislikes the meat such as beef, pork, and chicken, and greesy or fried foods. The Caffeinated drinks such as coffee and tea were disgusted, also. The patients preferred vegetables and Korean traditional food especially kimchee and soy bean soap. 3) Those who were administered analgesics and cisplatin suffered more severe in anorexia than those who analgesics and cisplatin was not administarted. The patients with gastrointestinal cancer has more severe anorexia than those who have the other site cancer ; head and neck, genirourinary etc. The result of this study in turn provide valuable nursing practice guidelines for nutritional counseling in cancer chemotherapy patient. Nurses working with chemotherapy ward should identify the severity of anorexia and diet patterns. In conclusion, the severity of anorexia in cancer chemotherapy patients is very important problems. Health care personnels recognize the potential problems of anorexia and encourage the nutritional counseling in cancer chemotherapy patients.

• Korean Journal of Community Nutrition
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• v.9 no.6
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• pp.673-682
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• 2004

Breakfast is an important factor for health status of people. This study was carried out to investigate the dietary life related to breakfast of workers and to develope some nutritional convenient diets for the workers. The collected data were consisted of items about general characteristics of the subjects, breakfast pattern, factors affecting on breakfast and opinions on convenient foods. The subjects were classified into labor workers (n=202) and office workers (n=227) aged from twenties to fifties. The rate of skipping breakfast in workers was $31.5\%$ and higher according to the increase of age. Their favorite style of breakfast was mostly Korean traditional diets, but only $38.1\%$ of the subjects had cooked rice as breakfast. The main reason for skipping breakfast was that they had no time for it. But $65.4\%$ of total workers had experiences of using convenience diets. They had these kinds of diets because of convenience. These results suggest that recipe development of convenient breakfast is very important for the good dietary life of the workers.