• Applied Biological Chemistry
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• v.33 no.3
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• pp.261-263
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• 1990

The water uptake rates of thirty-four japonica and twenty-five j x indica brown rices at $100^{\circ}C$ were analyzed. The water uptake rates had no correlation with size or volume of brown rice kernel. The regression equations for water uptake rates between brown rice at $100^{\circ}C$(Y) and milled rice at $23^{\circ}C(X)$ for japonica and j x indica varieties were Y = 1.12X-0.34(r = 0.976, p<0.001) and Y = 1.16X-0.54(r = 0.990, p<0.001), respectively (Received August 13, 1990 and accepted September 20,1990).

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.360-367
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• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.1-5
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• 1992

There is increasing awareness of the devastating socio-economic cost of cardiovascular disease. As a result there have been a lot of extensive researches both on basic mechanisms involved and on the areas of epidemiology and clinical trials. Now, it is being generally accepted that dietary n-3 fatty acids abundant in marine products, may reduce the incidence of cardiovascular disease. Fish oil, with its complement of n-3 fatty acids, has been shown to have diverse and sometimes potent actions on cells of the blood and vasculature, which may explain some of its positive effects on vascular disease. However, the appropriate intake of n-3 fatty acids has not been established. This may vary with desired effects, the duration of ingestion, the type of seafood or fish oil and amount of other fatty acids, especially nf fatty acid being consumed in the diet, Although the beneficial effects have been extensively studied, little is known about potential adverse effects with excessive intake of n-3 fatty acids. Thus, it is needed to study on the possible unfavorable effects including genetic effects.

• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.101-105
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• 1992

There is increasing awareness of the devastating socio-economic cost of cardiovascular disease. As a result there have been a lot of extensive researches both on basic mechanisms involved and on the areas of epidemiology and clinical trials. Now it is being generally accepted that dietary n-3 fatty acids abundant in marine products, may reduce the incidence of cadiovascular disease. Fish oil . with its complement of n-3 fatty acids, has been shown the have diverse and sometimes potent actions on cells of the blood and vasculature, which may explain some of its positive effects on vascular disease. However, the appropriate intake of n-3 fatty acids has not been established. This may vary with desired effects, the duration of ingestion, the type of seafood or fish oil and amount of other fatty acids, especially n-6 fatty acid being consumed in the diet. Although the beneficial effects have been extensively studied, little is known about potential adverse effects with excessive intake of n-3 fatty acids. Thus, it is needed to study on the possible unfavorable effects including genetic effects.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.232-242
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• 2005

It is the aim of this study to identify and develop improved management practice and competitive edge through co-branding which has been adopted extensively in the States. There is no universally accepted definition of co-branding. The term has been used interchangeably with labels such as brand alliance and composite branding. This study is exploratory in nature and at best a pilot study as few academic research are found dealing with actual cases between hotels and restaurant companies in Korea. Through related literatures reviews and research findings, this study will provide valuable insight as to the methods and activities of co-branding and a framework to help industry professions identify co-branding opportunities to enhance the productivity.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.644-651
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• 2005

Physical Surroundings have been identified by a number of researchers as a powerful tool that can manipulate people's mood and cognition. A number of marketing practitioners have accepted this notion, given that physical surroundings are increasingly used as atmospheric stimuli in various retail environment as well as in restaurant. Yet there have not been practical reviews on consumer responses in restaurant setting/environment. By means of a literature review, this study examines how physical surroundings in restaurant settings function on displaying dinning atmosphere. It includes the conceptual definition and classifications of physical surroundings, effect of physical surroundings on customers' internal responses and behaviors, and testable research propositions and directions for future researches. This study is expected to make a substantial contribution to the understanding of restaurant manager and dinning atmosphere displayer about function of physical surroundings in dinning context.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.173-176
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• 1992

Non-absorbable substances in foods, for instance dietary fiber had been previously known as a non-nutritive part of foods. Recently , such a category has been gradually changed to as one of nutrients, As a main reason, dietary fibers includes many poly-or oligo-saccharides, which as resistant to alimentary hydrolyzing enzyme, However, parts of them are fermented by intestinal micro-organism to produce short chain fatty acids and so on. They are absorbed and utilized by human being. Now, it may be naturally accepted that dietary fiber is a kind of nutrients. Dietary fiber exerts many useful functions on body. They are classified into three large function , physicochemical function, physiological function and biological function. The last function of dietary fiber will be presented in the symphosium. Dietary fiber has several kinds of nutritional properties. One is energy source. Short chain fatty acids(SCFA) are oxidized and produced energy in body. Dietary fiber has not high energy, but not zero kilocalories. Another one is to be a constitutional component of higher animals' tissue. Last but most important one is physiological functions of dietary fiber.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.155-164
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• 2003

The purpose of this study was to examine, in a service context, construct validity and generalizability of widely used and accepted measures of perceived organizational support, job satisfaction, organizational commitment, and service duality, and to test each measures' predictive utility in this context with path analysis. Of 350 subjects, 309 subjects participated in the analysis. Descriptive statistics (frequencies), exploratory factor analysis, reliability analysis, zero-order partial correlation analysis, and confirmatory factor analysis were used for this study. The findings from this study are as follows. First, perceived organizational support significantly influenced job satisfaction, organizational commitment. and service quality. Second, Job satisfaction had a directional impact upon organizational commitment and service quality. Third, organizational commitment showed to have a predictive impart on service quality. Finally, the results of the study provide some insight into the types of internal marketing strategies that can be applied successfully by operators of hotel F & B departments.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.193-200
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• 2016

The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification.

• Journal of Society of Preventive Korean Medicine
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• v.19 no.2
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• pp.159-167
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• 2015

Objective : Recently many kinds of food therapies have sprung up to prevent or manage disease and to promote health. Seeing Korean history, the Korean medical doctors have been applying food therapy based on the thought that the dietary sources were as important as the medicine. Therefore, in this study, we designed a mobile edutainment game prototype with the goal of providing education about healthy food knowledge for users who belongs to different constitutional types. Materials and Method : We adopted the Sasang Constitutional Medicine as the medical background knowledge for our edutainment game design. Based on the user study, we developed the process of edutainment system which is composed of 'My game', 'My constitution', and 'My food'. Among the whole process, we developed a prototype for the core module - the 'My game' part. This prototype used a jumping game for mobile devices that is composed of training, level 1 and level 2 stages. Results : From the target user evaluation, it was proved that 1) in terms of the learning effect of healthy diet, the edutainment game we developed has a significant advantage over the conventional learning media. 2) after playing the edutainment game, the good and bad food identification accuracy based on picture and text format were increased by 44% and 42% respectively, and 3) target users perceived enjoyment while using this prototype, as well as showed positive intention to use this game as edutainment tool in the future. Conclusion : We designed and developed mobile edutainment game prototype to educate healthy food knowledge based on Sasang Constitutional Medicine. Through user evaluation, we proved that our prototype enhanced healthy food knowledge and that user accepted the prototype as a beneficial edutainment tool.