• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.5
• /
• pp.771-777
• /
• 2016

Accurate food composition data are essential for calculation of nutrient intake of a population based on its consumption statistics. In the Korean food composition database, there is a lack of reliable analytical data for tocopherols and tocotrienols. Therefore, this study was conducted to provide information on contents on vitamin E in agricultural processed foods in Korea. Tocopherols and tocotrienols were determined by the saponification extraction method followed by high performance liquid chromatography. Analytical method validation parameters were calculated to ensure the method's validity. Samples were obtained in the years of 2013 and 2014 from the Rural Development Administration. The samples included 34 grains and grain products, 14 snacks, 25 fruits, 5 oils, and 11 sources and spices. All vitamin E isomers were quantitated, and the results were expressed as ${\alpha}$-tocopherol equivalent (${\alpha}-TE$). ${\alpha}-TE$ values of cereal and cereal products, snacks, fruits, oils and sauces and spices ranged from 0.03 to 17.53, 1.01 to 12.84, 0.01 to 1.52, 1.09 to 8.15, and 0.01 to $27.53{\alpha}-TE/100g$, respectively. Accuracy was close to 100% (n=3). Repeatability and reproducibility were 2.04% and 4.69%, respectively. Our study provides reliable data on the tocopherol and tocotrienol contents of agricultural and processed foods in Korea.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.597-606
• /
• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

• Journal of Food Hygiene and Safety
• /
• v.15 no.2
• /
• pp.79-87
• /
• 2000

In order to obtain the data for extreme food intake by Koream adults, the data of adult dietary survey undertaken in 1995 were used through statistical treatment, taking into account of dietary habits. Various food commodities amounting to 159 items were classified into 14 food groups and fractiles of 90th and 95th percentile of individual food items were computed on the assumption that the food consumption pattern exhibits a normal distribution. Most of the food items showed the ratio of fractiles to mean intake in the range of 2.0∼3.0 while the ratio greatly deviated from these values in items such as seasonings, spices, nuts, seeds and favorite beverages as well as most commonly-eaten or rarely-eaten foods.

• Preventive Nutrition and Food Science
• /
• v.3 no.1
• /
• pp.22-26
• /
• 1998

Model food containing common salt(NaCl) was subjected to the thermoluminescene(TL) detection whether it is irradiated or not. Salt irradiated with $^60Co$-gamma ray and electron beam exhibited a characteristic TL gowcurve depending on the irradiation dose, showing major peaks at $206^{\circ}C$ and $326^{\circ}C$. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline . However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about $240^{\circ}C$ and $300^{\circ}C$, respectively. The results showed that salt played a role as an internla as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.255-267
• /
• 2019

This study was conducted to understand the dietary life of North Koreans by analyzing dietary life-related articles published in Joseon Nyeoseong, which is the only women's magazine in North Korea. This study employed content analysis of 769 articles from 1999 to 2017. The major findings of this study were as follows. Out of the 769 articles, 131 (17.0%) were about dietary culture, 541 (70.4%) were about the food and nutrition, and 97 (12.6%) were about food production. The articles emphasized ethnic food and North Koreans ingredients, spices, cooking methods, containers, and etiquette. A variety of foods and ingredients were used to maintain health, as well as to treat common illnesses and health problems. There were 173 recipes mentioned in the magazine, but no foreign food recipes. There were many dishes that could be preserved for a long time such as Kimchi and pickles. For food security, many vegetables and plant-eating animals such as rabbits were cultivated. Overall, the results indicate that North Korea has been maintaining its unique dietary life without being influenced by foreign countries.

• Microbiology and Biotechnology Letters
• /
• v.17 no.4
• /
• pp.403-406
• /
• 1989

To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.

• Journal of Food Hygiene and Safety
• /
• v.12 no.4
• /
• pp.328-332
• /
• 1997

In order to investigate the trace metals in Korean foods, the contents of Magnesium, Zinc, Manganese, Molybdenum and Selenium are studied in this paper. As show in the Table 1; a total of 250 samples of 25 species were analyzed by neutron activation analysis. The results obtained were as follows; 1. The overall ranges and mean (mg/100 g) were; Mg, 12.212∼151.346(55.164); Zn, 0.045∼38.180 (2.473); Mn, 0.003∼0.796 (0.225);Mo, ND∼0.035 (0.007); Se, ND∼0.069 (0.016). 2. The levels of all metals except Mo in shell fishes were high and the level of Mo in spices was higher than that in other foods. 3. The levels of Zn and Mo in oyster were higher than another spcies.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.1
• /
• pp.37-45
• /
• 2014

Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.654-663
• /
• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.361-366
• /
• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.