• Journal of Food Hygiene and Safety
• /
• v.32 no.2
• /
• pp.83-88
• /
• 2017

We introduced disposable amperometric immunosensors for the detection of Sildenafil and Vardenafil (SDF/VDF) based on screen printed carbon electrodes. The developed immunosensors were used as a non-competitive sandwich-type enzyme immunoassay with a horseradish peroxidase label. The sensors were constructed on screen printed carbon electrodes by the simple electrochemical deposition of a reduced graphene oxide and chitosan (ErGO-CS) composite. To evaluate the sensing chemistry and optimize the sensor characteristics, a series of electrochemical experiments were carried out including electrochemical impedance spectroscopy, cyclic voltammetry and amperometry. The sensors showed a linear response to SDF/VDF concentrations in a range from 100 pg/mL to 300 ng/mL. The lower detection limit was calculated to be 55 pg/mL, the sensitivity was calculated to be $1.02{\mu}Ang/mL/cm^2$, and the sensor performance exhibited good reproducibility with a relative standard deviation (RSD) of 7.1%. The proposed sensing chemistry strategy and the sensor format can be used as a simple, cost-effective, and feasible method for the in-field analysis of SDF/VDF in functional or health supplement food samples.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.17 no.4
• /
• pp.205-212
• /
• 2024

This study developed a deep learning model that distinguishes the front (with garnish) and the back (without garnish) surface of the dried semi-finished product (dried bukak) for screening operation before transfter the dried bukak to oil heater using robot's vacuum gripper. For deep learning model training and verification, RGB images for the front and back surfaces of 400 dry bukak that treated by data preproccessing were obtained. YOLO-v5 was used as a base structure of deep learning model. The area, surface information labeling, and data augmentation techniques were applied from the acquired image. Parameters including mAP, mIoU, accumulation, recall, decision, and F1-score were selected to evaluate the performance of the developed YOLO-v5 deep learning model-based surface detection model. The mAP and mIoU on the front surface were 0.98 and 0.96, respectively, and on the back surface, they were 1.00 and 0.95, respectively. The results of binary classification for the two front and back classes were average 98.5%, recall 98.3%, decision 98.6%, and F1-score 98.4%. As a result, the developed model can classify the surface information of the dried bukak using RGB images, and it can be used to develop a robot-automated system for the surface detection process of the dried bukak before deep frying.

• Korean Journal of Heritage: History & Science
• /
• v.55 no.4
• /
• pp.296-312
• /
• 2022

This paper examines the concept and process of heritagization, as well as other measures for the value enhancement of food culture as heritage, through the case of the gastronomic meal of the French, which has a long history as a socially constructed heritage. Heritage refers to what a society perceives as worthy of being transmitted. Thus, a heritage is something that a society or group chooses to preserve and that represents its identity. In the 19th century, France began to designate and protect heritage through a policy of preserving historical monuments, and heritage became both a social construct and creation with the purpose of preserving and enhancing values. Interest in heritage spread around the world with globalization, and has grown even greater since the 1972 UNESCO Convention. This interest has progressively extended to nature, urban landscapes and intangible cultural heritage. In 2003, the UNESCO Convention for the Protection of the Intangible Cultural Heritage was adopted, and this has strengthened the interest in intangible cultural heritage worldwide. Food-related heritage has been excluded from the list due to difficulties in establishing inscription criteria and concerns about the potential commercialization of heritage. However, in 2010, the food cultures of the Mediterranean, Mexico, and France were inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, which prompted interest in food culture and efforts to inscribe the food heritage of a number of other countries, including Korea. France has a long history of interest in gastronomy as a cultural heritage and part of its national identity. Efforts to preserve and popularize gastronomy as a part of the national identity and heritage have been made at both the private level, by gourmets and associations, and at the governmental level. Through these efforts, the culture of gastronomy as a heritage has been firmly established through theoretical discussion, listing of food-related heritages, and policies. Sustainable development of the heritage is pursued through certain ongoing institutional approaches, including the City of Gastronomy network, the National Food Program, and the promotion and labeling of the Year of the French Gourmet.

• Molecules and Cells
• /
• v.39 no.11
• /
• pp.807-813
• /
• 2016

Escherichia coli are important indicator organisms, used routinely for the monitoring of water and food safety. For quick, sensitive and real-time detection of E. coli we developed a 2'F modified RNA aptamer Ec3, by Cell-SELEX. The 31 nucleotide truncated Ec3 demonstrated improved binding and low nano-molar affinity to E. coli. The aptamer developed by us out-performs the commercial antibody and aptamer used for E. coli detection. Ec3(31) aptamer based E. coli detection was done using three different detection formats and the assay sensitivities were determined. Conventional Ec3(31)-biotin-streptavidin magnetic separation could detect E. coli with a limit of detection of $1.3{\times}10^6CFU/ml$. Although, optical analytic technique, biolayer interferometry, did not improve the sensitivity of detection for whole cells, a very significant improvement in the detection was seen with the E. coli cell lysate ($5{\times}10^4CFU/ml$). Finally we developed Electrochemical Impedance Spectroscopy (EIS) gap capacitance biosensor that has detection limits of $2{\times}10^4CFU/mL$ of E. coli cells, without any labeling and signal amplification techniques. We believe that our developed method can step towards more complex and real sample application.

• Korean Journal of Community Nutrition
• /
• v.14 no.2
• /
• pp.147-157
• /
• 2009

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were $90{\sim}315\;kcal$, average of 170 kcal. The protein contents were $0{\sim}7\;g$, fat $2{\sim}20\;g$, cholesterol $0{\sim}55\;mg$, and sodium $30{\sim}390\;mg$ in 1 serving size of cookie. Most of the cookies(80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10 g, sodium 177 mg were consumed from the cookie for a 1 day on average.

• Environmental Analysis Health and Toxicology
• /
• v.25 no.2
• /
• pp.131-143
• /
• 2010

We performed the tests of acute and subchronic inhalation toxicity of methyl formate, which has limited toxicological data in spite of its widespread use and enhanced hazard consequent on its high volatility. The median lethal concentration ($LC_{50}$) was evaluated to be above 5,000ppm(12.27 mg/L). In the test with subchronic inhalation, there are no deaths, but with reduction of body weight, food intake, organ weight by exposure to 400 (0.98 mg/L) and 1,600 (3.92 mg/L) ppm, dose-dependently. There were statistical differences in some hematological and blood biochemical parameters as compared to control (e.g. neutrophile and lymphocyte in the 1,600 ppm group, calcium and A/G in 1,600 ppm group). Methyl formate under the exposure of 1,600 ppm showed the respiratory findings with nasal, it was confirmed that the chemical has respiratory hazard with 1,600 ppm inhalation exposure, induces nasal epithelial atrophy, olfactory cell degeneration/regeneration and the contraction of olfactory cells, etc. According to the notification with Ministry of Labor (No. 2009-68) for classification, labeling and MSDS of chemicals, it is suggested for methyl formate to be classified as category 4 in acute (10.0$4\leq20.0$ mg/L), category 2 (0.2$\leq$1.0 mg/L/6h, 90 days) in specific target organ-repeated exposure.

• The Korean Journal of Nuclear Medicine
• /
• v.19 no.1
• /
• pp.137-143
• /
• 1985

Using chelating agents such as Nitrilotriaceticacid(NTA), ticacid(DTPA) and Ethylenediaminenitrilotetraceticacid(EDTA), with TC-99m were determined in vitro and in vivo. Methods.of separation and determination of TC-99m-liposomes added chelating agents were practiced by thin layer chromatogram scan and gel filtration. Biodistributions of Tc-99m-liposomes in normal and sarcoma 180 cells bearing mice were observed. The results were as follows: 1) Maximum amount of $Sn^{+2}$ to reduction from pertechnetium$(10\sim20{\mu}ci)$ by adding 0, 1, 10 and $100{\mu}g$ of $SnCl_2$ in 0.2 ml of oxygen free water was $10{\mu}g$. 2) The large amounts of $SnCl_2$ were not changed but the small amounts of $SnCl_2$ were much changed by labeling with TC-99m to add chelating agents. EDTA in small amounts of $SnCl_2$ were reduced more strongly than DTPA or NTA. Using a hydrophilic chelate, DTPA, the uptake of liposomes could not accumulated in liver and spleen by a lipophilic chelate NTA were significant in vivo. 3) Uptake by tumor was achived 1.14% of injected dose per gram tissue and tumor to organ ratios were measured in low with TC-99m-NTA-liposomes(+).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.55 no.4
• /
• pp.357-364
• /
• 2010

Kjeldahl method used in many materials from various plant parts to determine protein contents, is laborious and time-consuming and utilizes hazardous chemicals. Near-infrared (NIR) reflectance spectroscopy, a rapid and environmentally benign technique, was investigated as a potential method for the prediction of protein content. Near-infrared reflectance spectra(1100-2400 nm) of coarse cereal grains(n=100 for each germplasm) were obtained using a dispersive spectrometer as both of grain itself and flour ground, and total protein contents determined according to Kjeldahl method. Using multivariate analysis, a modified partial least-squares model was developed for prediction of protein contents. The model had a multiple coefficient of determination of 0.99, 0.99, 0.99, 0.96 and 0.99 for foxtail millet, sorghum, millet, adzuki bean and mung bean germplasm, respectively. The model was tested with independent validation samples (n=10 for each germplasm). All samples were predicted with the coefficient of determination of 0.99, 0.99, 0.99, 0.91 and 0.99 for foxtail millet, sorghum, millet, adzuki bean and mung bean germplasm, respectively. The results indicate that NIR reflectance spectroscopy is an accurate and efficient tool for determining protein content of diverse coarse cereal germplasm for nutrition labeling of nutritional value. On the other hands appropriate condition of cereal material to predict protein using NIR was flour condition of grains.

• Journal of Biosystems Engineering
• /
• v.38 no.2
• /
• pp.103-112
• /
• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.734-743
• /
• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.