• 수산경영론집
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• 제37권2호
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• pp.85-109
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• 2006

This study is aimed to investigate the structure of world pollack markets and the position/competitiveness or Korea for WTO/NAMA Negotiation. First or all, it is clearly pointed out that many limitations and problems are inherent in FAO statistics that is widely utilized to investigate the structure of international seafood markets. Especially, it is impossible to find not only the data for Russia that is the top production and export country of pollack, but also the data for importing/exporting countries for pollack. In order to make up for these problems, the data for export and import of major countries are collected and analyzed. The results of analysis show the followings. First, it is clearly investigated that classification of fish products are different for countries. Second, it is understood the structure of international pollack market in actuality. The pollack market is segmented by frozen, fresh, dried, fillet, roe, surimi, etc. In addition, the pollack market has grown as much as 600,000 tons in amount and $1.2billion in value. Third, competitiveness of Korea in international pollack markets is measured quantitatively. It shows that Korea has low RAC index and TSI index, but high RMI index. Thus, it is identified that Korea becomes the largest pollack importing country. Fourth, the partial equilibrium analysis on pollack import market of Korea indicates that the frozen pollack has both price elasticity and substitution elasticity, while the fresh pollack has income elasticity.

• 한국결정성장학회지
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• 제14권3호
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• pp.115-122
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• 2004

다공성 물질이 건조될 때 입자는 겔 상태의 그물망 구조를 갖는다. 따라서 건조공정 중 발생하는 잔류응력을 정확하게 해석하기 위해서는 공극률과 공극형상에 따른 물성을 알아야 한다. 본 연구에서는 균질화법으로 원형과 십자형의 공극을 갖는 미시적인 겔구조로부터 공극률에 따른 재료의 탄성특성을 예측하고. 다공성 세라믹 애자의 건조공정을 유한요소 해석하였다. 해석 결과, 변형 형상과 온도, 습도 분포는 공극을 고려하지 않은 해석과 유사하지만 잔류응력 값은 큰 차이가 있음을 알 수 있었다.

• 한국식생활문화학회지
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• 제6권2호
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• pp.137-140
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• 1991

PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.

• 음성과학
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• 제7권1호
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.

• 한국식품조리과학회지
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• 제20권5호
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Asian Pacific Journal of Cancer Prevention
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• 제13권3호
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• pp.1077-1079
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• 2012

The Kashmiri population is culturally distinct with special dietary features owing to the temperate climatic conditions of Kashmir valley. This has habituated the population to preserve food in smoked, pickled and sundried forms which include considerable amounts of $N$-nitroso compounds (NOCs). These are known to cause cytotoxicity, DNA damage, mutation, unscheduled DNA synthesis and DNA methylation. All of these changes at molecular level are known to contribute to the pathogenesis of cancer. One of the prominent NOCs found in Kashmiri food is $N$-Nitrosodimethylamine (NDMA). Here we review the occurrence of NDMA in sundried foods, dried fish, kehwa, traditional pickle, $Brassica$ $oleracia$ and $tobbaco$. We also discuss its possible role in the high prevalence of gastrointestinal cancers in Kashmir.

• 동아시아식생활학회지
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• 제12권6호
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• pp.489-501
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• 2002

The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• 한국의사학회지
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• 제35권2호
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• pp.1-7
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• 2022

In this paper, medical books on measles written in the late Joseon dynasty were analyzed to examine Chosonization of recuperation and contraindications of Measles in the Late Joseon Dynasty. It was approached in terms of utilization of Chinese medicine knowledge and utilization of clinical experience in Joseon. Through this study, the following facts were newly discovered. 1) Alcohol was taboo according to Chinese doctors, but in Joseon it was considered good if used properly. 2) Beef was recommended by Chinese medical doctors, but it was taboo in Joseon. 3) Dried fish was a food specially recommended in Joseon literature. 4) Except for diet, the contents of the treatment follow the Chinese literature as it is, or there is no content. In conclusion, Korean medical doctors simply followed Chinese medicine knowledge at the beginning of the 18th century, but in the mid to late 18th century, according to the accumulation of clinical experience in Joseon, they had unique characteristics associated with medicine during the Joseon era.

• 한국식품영양학회지
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• 제21권4호
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.