• Culinary science and hospitality research
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• v.15 no.4
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• pp.18-27
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• 2009

In oder to investigate the cooking potentiality for Japanese dishes using domestic Citrus sudachi cultivated in Jeju, sauce making, grilling, steaming, pot-boiling, frying, and sushi/sashimi making were prepared and evaluated. The content of moisture, fat, protein, fiber, carbohydrate, and ash in the Citrus sudachi juice were 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%, receptively. The acidity, $^{\circ}Brix$ 7.4, pH of sudachi juice were 5.09%, $^{\circ}Brix$ 7.4, pH 3.02, receptively. In Japanese cuisine, it was possible for sudachi juice to replace vinegar in dressing for raw vegetables, and various sauce for fish dishes such as ponzu, wafu dressing, sushi vinegar and tentsuyu. Among thirteen kind of Japanese cuisine with sudachi juice, broiled mackerel, barbecue, tobinmusi showed high acceptability in the sensory evaluation. The most acceptable recipe of vinegar soy sauce was considered by the ratio of 4(soy sauce) : 3(sudachi juice). In addition, it is possible to use processed good made from the Citrus sudachi juice as all kind of Japanese cooking seasoning. Therefore, imported lemons or limes might be replaced with domestic citrus sudachi cultivated in Jeju.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.420-424
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• 2015

BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

• Proceedings of the Fisheries Business Administration Society of Korea Conference
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• 2007.06a
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• pp.133-158
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• 2007

This study aims at analyzing the potential of leports-fishing for improving fishing household income. Leports-fishing is a composite concept which is combined with those of leisure, sports and fishing. Korean on-shore resources have also a composite characteristic. The characteristics of the east, west and south coastal waters are quite different in geography, biology and ecology. There is a array of leports-fishing development potentials of utilizing their characteristics. At present, angling forms a main activity of leports-fishing, but coastal seas would be an emerging space for the public. In order for them to be a ground of fun, enjoyment and festivals, there would be necessary to supply a wide range of activities including angling, scuba diving, fish barbecue, ecological experience, fishing experience, cruise, and so forth. As seen in the survey results, the participants have strong desire for fun and enjoyment through leports-fishing activities. The proportion of people participating in one or two times a year amounts to 40 percent. Most coastal places visited are close to medium/large cities and two-days leports-fishing/ tourism accounts for some 77 percent. However, it is shown that conflicts between leports-fishing participants and fishermen are not serious. The results of expenditure function estimation appear that the elasticity of per capita income is very high with 1.2660 and that there are negative relationships between leports-fishing expenditure and transportation/food/lodging costs. Assuming the economic growth rate of 4 percent, it is anticipated that Korean leports-fishing population will increase to 3.18 million in 2010 and 4.07 million in 2015. Korean leports-fishing market potential in 2015, which is calculated based on per capita expenditure on leports-fishing appeared to be 1,400 billion won$\sim$1,600 billion won. The contribution of such market potential is expected to be 62.3$\sim$74.2 percent(934.5 billion won$\sim$111.3 billion won) to the fishing households.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.4
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• pp.733-745
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• 2016

This study investigated the effect of clothing interest on party preference and suggested four party unities according to party wear types. A hypothesized model based on consumer innovativeness, clothing interest, party benefit, party interest and party preference was tested to determine the effect of clothing interest on party preference. Party unities were constructed according to party wear types along with party place, party food, and party music. Data was collected through two online surveys. The population of the survey was female consumers in their twenties. Descriptive statistics, factor analysis, reliability, correlations, and regressions were applied to the data of 305 samples. As a result, positive tendency toward consumer innovativeness, clothing interest, party benefit, party interest and party preference was observed in young female consumers with significant relations among five variables. Party preference was well-explained from the hypothesized research model, but the direct path from clothing interest to party interest was identified as insignificant. The most preferred party elements of place, food, music and wear was garden, barbecue, house music and mini dress, respectively. Four party unities according to party wear types were constructed and suggested based on the correlation analysis results between party wear and other party elements. The concept of party unity is useful to establish marketing strategies such as advertising and experience marketing in the party wear industry.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.2
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• pp.180-196
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• 2007

This study aims at analyzing the potential of leports-fishing for improving fishing household income. Leports-fishing is a composite concept which is combined with those of leisure, sports and fishing. Korean on-shore resources have also a composite characteristic. The properties of the east, west and south coastal waters are quite different in geography, biology and ecology. There is a array of leports-fishing development potentials of utilizing their characteristics. At present, angling forms a main activity of leports-fishing, but coastal seas would be an emerging space for the public. In order for them to be a ground of fun, enjoyment and festivals, it would be necessary to supply a wide range of activities and facilities including angling, scuba diving, fish barbecue, ecological experience, fishing experience, cruise, and so forth. As seen in the survey results, the participants have strong desire for fun and enjoyment through leports-fishing activities. The proportion of people participating in one or two times a year amounts to 40 percent. Most coastal places visited are close to medium/large cities and two-days leports-fishing/tourism accounts for some 77 percent. However, it turned out that conflicts between leports-fishing participants and fishermen are not serious. The results of expenditure function estimation appear that the elasticity of per capita income is very high with 1.2660 and that there are negative relationships between leports-fishing expenditure and transportation/food/lodging costs. Assuming the annual national economic growth rate of 4 percent, it is anticipated that Korean leports-fishing population will increase to 3.18 million in 2010 and 4.07 million in 2015. Korean leports-fishing market potential in 2015, which is calculated based on per capita expenditure on leports-fishing, appears to amount to 1,400 billion won~1,600 billion won. The contribution of such market potential to the fishing households is expected to be 62.3~74.2 percent(934.5 billion won~111.3 billion won).

• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Journal of odor and indoor environment
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• v.17 no.4
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• pp.372-380
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• 2018

To abate the problem of odor from restaurants, a hybrid adsorbent consisting of organic and inorganic materials was developed and evaluated using acetaldehyde as a model compound was deveioped and evaluated. Powders of activated carbon, bentonite, and calcium hydroxide were mixed and calcinated to form adsorbent structure. The surface area of the hybrid adsorbent was smaller than that of high-quality activated carbon, but its microscopic image showed that contours and pores were developed on its surface. To determine its adsorption capacity, both batch isotherm and continuous flow column experiments were performed, and these results were compared with those using commercially available activated carbon. The isotherm tests showed that the hybrid adsorbent had a capacity 40 times higher than that of the activated carbon. In addition, the column experiments revealed that breakthrough time of the hybrid adsorbent was 2.5 times longer than that of the activated carbon. These experimental results were fitted to numerical simulations by using a homogeneous surface diffusion model (HSDM); the model estimated that the hybrid adsorbent might be able to remove acetaldehyde at a concentration of 40 ppm for a 5-month period. Since various odor compounds are commonly emitted as a mixture when meat is barbecued, it is necessary to conduct a series of experiments and HSDM simulations under various conditions to obtain design parameters for a full-scale device using the hybrid adsorbent.

• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.4
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• pp.418-425
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• 2013

This case report describes about recurrent herpetic stomatitis mimicking post-root resection complication. A 49 year-old male patient was diagnosed vertical root fracture of the mesiobuccal root of his left maxillary first molar (#26). The mesiobuccal root was resected following root canal treatment of the same tooth. 19 months later, the patient presented with pain on left hard palate after a barbecue party. Intra oral examination revealed a gum boil-like blister at the hard palate corresponding to the apex of the palatal root of #26. On clinical examination, there was bleeding on probing and the periodontal pocket depth was measured less than 5 mm with no tooth mobility. On a periapical radiograph, periodontal ligament space widening was observed. Tracing the sinus tract with gutta percha cone was attempted, however, it was impossible. Extending the field of vision, small multiple round ulcerations were observed at the palate front which caused pain to the patient. Therefore, the pain was considered a non odontogenic and the patient was referred to the department of oral medicine. The patient was diagnosed recurrent herpetic stomatitis and after 3 days of antiviral medication, the pain and ulceration were subsided.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.