• 한국식생활문화학회지
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• 제16권2호
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• 한국식생활문화학회지
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• 제27권1호
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• pp.30-37
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• 2012

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

• 한국식품위생안전성학회지
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• 제14권2호
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• pp.216-225
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• 1999

Safety of present food has been accepted on the basis of extensive use experience for a long time. Many food resources have been developed by traditional techniques without any significant adverse impacts on the safety of food. Recently recombinant DNA techniques are being used to develop new food resources. These techniques enable developers to make specific genetic modifications in food resources that introduce substances that could not be introduced by traditional methods. With these techniques food resources are being to resist pests and disease, to tolerate herbicides, and to have improved characteristics for food preservation and nutritional contents. Because the properties of an organism results from interaction between biochemical pathways controlled by many genes, the genes conferring these traits usually encode directly responsible proteins for the new trait as well as proteins that indirectly modify carbohydrates or lipids in food. Therefore, this kind of food is regarded as new food that has not been existed before, and the safety of the food developed by recombinant DNA techniques should be evaluated upon scientific basis. In this paper, the issues upon safety of the food developed by gene manipulation are diseased in terms of composional changes that can be introduced, potential food safety harzards that might arise, present status of safety regulations in various countries and international organizations, and suggestions for the safety regulation in Korea.

• 유통과학연구
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• 제16권1호
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• pp.17-27
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• 2018

Purpose - The purpose of this study is to practically analyze the effect of the brand equity of Korean food companies in Vietnam on the brand attitude and purchase intention of Vietnamese consumers. Research design, data, and methodology - In total, 240 subjects were examined in this study. The collected data were analyzed using statistical programs SPSS 21 and AMOS 21. The credibility of the variables was examined using the exploratory factor analysis, and confirmatory factor analysis. The hypothesis was examined through the structural equation model analysis. Results - It is proven that brand image and perceived quality are accepted, and the brand awareness is rejected from the hypothesis that "the brand equity has a positive effect on the brand attitude". However, the brand image and brand awareness are accepted, and the perceived quality is rejected from the hypothesis that "the brand equity has a positive effect on the purchase intention". Conclusions - The following are the conclusions of the study. First, among the components of brand equity, the brand image is confirmed to positively affect both brand attitude and purchase intention. Second, high brand awareness does not necessarily lead to positive brand attitudes of the consumers. Third, The brand image appears to positively affect the brand attitude and purchase intention. However, the awareness of consumers of a brand does not directly lead to positive consumer attitudes.

• 식품과학과 산업
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• 제51권2호
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• pp.136-147
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• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 한국식생활문화학회지
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• 제25권5호
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• pp.598-606
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• 2010

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

• 한국식품영양과학회지
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• 제27권3호
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• pp.553-562
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• 1998

Food allergy is defined as an immunologically-mediated adverse reaction to food.The food allergy as a clinical entity has been recognized for many years, although there is yet no general consensus as to the incidence of this syndrome. One difficulty in studying food allergies has been the lock of a reasonable animal model in which reactions could be induced by orally administrating foods. It has been generally accepted that the initial target for an immediate reaction to food is the mast cells, within the gastronitestinal mucosa, and such cells are sensitize in vivo by food-specific immunoglobulin(Ig) E. Degranulation of these cells facilitates the entry of an antigenic epitope into the lymphatic system and blood stream, thereby causing further degranulation of the mast cells and basophils throughout the boy. Accordingly, the author attempted to develop an animal model that is indicative of evaluating IgE-mediated immediate hypersensitivity. It is also necessary to evaluate the effects of nutritional envioronments on dietary protein-dependent allergy and the regulatory mechanisms of dietary fats on IgE-mediated immune response. In this review, animal models to evaluate a food ingredient, effects of dietary fats and curcuminoids, milk whey protein hydrolysates on allergic reaction, and effect of dietary fat in splenic immune cells are presented.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.

• 한국식생활문화학회지
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• 제9권3호
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• pp.323-327
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• 1994

The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.

• 한국식생활문화학회지
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• 제37권2호
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• pp.119-132
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• 2022

The purpose of this study is to examine the changes in the Masan region's restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in 'Masansanggongmyeonggam'. During the same period, 313 restaurants appeared in the 'Gyeongnamsinmun' restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as 'Bulgogi' became popular, and local foods such as 'Masan Aguijjim', 'Kkosirak', 'Hoebaekban', and 'Jinjubibimbap' were commercialized. Due to the government's 'Punshik Changny-ö' policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at 'Yeongyangcenter' became popular, and the emergence of 'Food Department Store'. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.