• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.401-417
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• 2011

The purpose of this study was to investigate consumer concerns about hazardous elements on foods and recognition of the roles of government, food producers, and consumers in securing food safety. The data were collected from the 443 adult consumers living in Seoul, Busan, Daegu, Incheon, Kwangju and Daejeon through a self-administered questionnaire. Frequencies, t tests, analysis of variance and Duncan's multiple range tests were conducted using SPSS Windows. The results of the survey were as follows: (1) the respondents were worried about health risks related to hazardous elements on foods, (2) many respondents were more worried about preservatives of imported foods than those of domestic foods, and (3) most respondents mentioned that observance of enforcement regulations by producers was the most important factor for ensuring food safety in the future. These results imply that regulations regarding the safety of imported foods should be increased.

• Bulletin of Food Technology
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• v.26 no.1
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• pp.14-34
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• 2013

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.165-169
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• 1990

The natural occurrence of mycotoxins in food and foodstuffs and the fate of mycotoxins during food processing were investigated. Aflatoxins and /or Fusarium mycotoxins(nivalenol, deoxynivalenol and zearalenone) were detected in commercial samples of various foods and foodstuffs collected at Tokyo markets. It was found that the mycotoxins were decomposed at high temperature, but some remained after heating at usual temperatures for an ordinary period for domestic cooking(boiling, deep-frying of grilling). Industrial food manufacturing processes were relatively effective for removing mycotoxins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.388-394
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• 2001

This study was conducted ton investigate the mineral contents of commercial baby foods. Samples were classified into 4 groups; powdered formula, baby juice product (domestic), juice and paste products (imported) and soymilk-based formula. We analyzed Ca, P, Mg, Na, K, Fe, Cu, Zn contents by atomic absorption spectrophotometer after dry-ashing. The difference of analyzed value versus labeled value and Ca/P ratio of analyzed value were calculated. The difference (%) of analyzed value on the labeled value was Ca: 98.6, P: 121.8, Mg: 146.1, Na: 87.4, K: 104.3, Fe: 104.8, Cu: 120.2, Zn: 109.8 in powdered formula, Mg showed the highest difference among the elements. The Ca/P ratio of powdered formula was 1.41 (1.70-1.99). Baby juice products (domestic) were fortified Ca, Fe and the difference (%) of analyzed value on labeled value of Ca and Fe contents was 131.8, 110.2, respectively. The Ca/P ratio of these was 2.36 (1.64-3.71). Differently the domestic products, imported juice and paste products were not fortified Ca, Fe and its Ca/P ratio was 0.38(0.14-0.59). The difference (%) of analyzed value on the labeled value was Ca: 110.2, Mg: 179.5, Na: 83.7, K: 87.8, Cu: 107.8, Fe: 219.8, Zn: 100.5, P: 126.6 in soymilk-based formula, Fe showed the highest difference among the elements. The Ca/P ratio of soymilk-based formula was 1.17 (1.04-0.39).

• Agribusiness and Information Management
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• v.10 no.1
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.7-9
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• 2020

The purpose of this study is to prepare a systematic implementation of safety management for adult's foods through recommendations and guidelines for nutrition and hygiene standards for food quality certification system preferred by adults. To achieve this goal, the study studied the current status of adult preferred foods sold near the university, elicited the risks and problems of such foods, and selected nutritional and hygiene risk factors from those foods. To provide quality certification standards and guidelines for adult food preferences, this study looked at practical examples of relevant domestic and international policies and standards. The nutritional standards for food quality certification for sugars, fats, sodium, additive microorganisms and pathogenic bacteria, which are nutrients that can impair health when consumed in large quantities, and dietary standards limited to less than 100 kcal per serving were studied. One excessive amount of caffeine is reported to cause loss of calcium and potassium in the body, suggesting that if an adult is continuously exposed to high concentrations of caffeine, it could lead to imbalance in the resolution in the body and be flavored by growth and foot moon. Therefore, it is necessary to prepare an individual banner based on feasible food types, which is coordinated with the nutritional aspects that fit the purpose of presenting right amount, safe food through the quality certification system for adult's favorite foods and practical aspects that can induce companies' response and voluntary impacting efforts.

• Journal of Life Science
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• v.16 no.5
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• pp.806-811
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• 2006

The regulation of labelling criterion for genetically modified (GM) foods has been enforced since 2001 in Korea. Therefore, GM soybean (GMS) or GM maize (GMM) processed foods must be labeled as GMO derived. We surveyed to see whether this regulation is kept relevantly or not and the distributive statue of GM processed foods. Using the method of polymerase chain reaction (PCR) based on endogenous gene (Le1n, SSIIb), promoter gene (P35S), terminator gene (NOS) and transgenic gene (RRS, Bt11, Bt176, GA21, T25, Mon810), we detected GMS and GMM processed foods circulating at the market in Busan area. Out of total 100 samples, 38 items were showed to be contaminated with recombinant gene by qualitative PCR. Among 82 domestic and 18 imported items, 32 (39.0%) and 6 (33.3%) items were detected with GM ingredients respectively. Also among the 80 soybean and 20 maize processed foods, 23 (28.7%) and 15 (75.0%) foods were sensitive to detect GMS and GMM ingredients respectively. For the qualitative PCR positive foods, we chased identity preservation (IP) certificates. And we verified that the PCR positive crops were grown up, harvested and shipped separately from GMO but just mixed with GMO in the threshold of the non attentional contamination levels (3%). Thus we can not find out any regulation-violent case at all. The results of this study will help to keep the regulations of GM labelling and be informative to consumers who want to know the laboratory results of GMO testing.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.

• Food Science and Industry
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• v.49 no.2
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.