• Food Industry And Nutrition
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• v.10 no.1
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• pp.48-53
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• 2005

• Food Science of Animal Resources
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• v.30 no.5
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• pp.703-716
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• 2010

It has recently been considered urgent to establish an accurate definition and scope of functional foods in the livestock industry in Korea. The tertiary function of food is gradually emphasized with various changes in conditions such as international competitive power enhancement of the whole world, including Korea. Therefore, the purpose of this study was carried out to gather basic information toward the establishment of standardization, management plans, and a system adapted to the Korean state through researching management systems of functional meat and meat products in the European Union (EU) and the Oceania Area (OA). A brief summary of this study is as follows. In the EU and OA, special management systems and laws about functional livestock and products were once nonexistent; only 'nutrition claims' and 'health claims' operated in the nutritional consolidation side of foods. Also, it was once thought that functional index materials and permissions established in the application of functional products sufficed, because management standards for enriched food were not established. Therefore, standardization of functional live stock products needs to be considered based on the case of developed countries in the EU and OA. It also seems that the above functional indicative substances can be applied, based on normal standards of indicative substances of functional products and the normal standards of indicators of functional substances added to livestock products presented in this study.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• Journal of Families and Better Life
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• v.16 no.3
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• pp.155-168
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• 1998

This study analyzed consumption structures of Korean households of 1991, 1993 and 1995 and compared them to those of Japan and US for setting consumption standards. The study also investigated if consumption structures of Korean and Japanese households are different according to their incomes and age of heads. It was found that the shares of the expenditures for food away home personal transportaton and education to total expenditures had been dramatically increased. It was also found that those shares were greater than those o Japanese and US households especially for younger households and households with highest income level.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.214-224
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• 2015

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.

• Food Science and Preservation
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• v.30 no.1
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• pp.28-41
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• 2023

Non-aflatoxigenic Aspergillus oryzae and aflatoxigenic A. flavus cannot be clearly identified by partial sequencing of the internal transcribed spacer (ITS) and 18S ribosomal ribonucleic acid (18S rRNA) regions. This study aimed to compare the accuracy among three aflatoxin detection methods using ultra-performance liquid chromatography (UPLC), high-performance liquid chromatography (HPLC), and an enzyme-linked immunosorbent assay (ELISA) kit and to select the non-aflatoxigenic Aspergillus sp. isolated from soybean paste. All analytical methods were suitable according to the international standards of Codex Alimentarius FAO-WHO (CODEX) or the Ministry of Food and Drug Safety (MFDS). UPLC exhibited the best of limit of detection (LOD) and limit of quantification (LOQ). Based on UPLC, HPLC, and the ELISA kit assay, the P5 and P7 strains isolated from soybean paste had 1,663.49, 1,468.12, and >20 ㎍/kg and 1,470.08, 1,056.73, and >20 ㎍/kg, respectively, detected and re-identified as A. flavus. In contrast, the P3 and P4 strains (A. oryzae), which were detected below the MFDS standards in all assays, were confirmed as non-aflatoxigenic fungi. Among the methods evaluated for quantitative analysis of aflatoxin, UPLC and HPLC are superior in terms of accuracy, and the ELISA kit rapidly detects low concentrations of aflatoxin. Furthermore, this study demonstrates that any Aspergillus sp. isolated for use as a fermentation starter should be analyzed for potential aflatoxin production using UPLC and HPLC for accurate quantitative analysis or ELISA for the rapid detection of low-level concentrations of aflatoxin.

• Food Science and Preservation
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• v.3 no.2
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• pp.195-202
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• 1996

The compression strength of the corrugated fiberboard boxes is very important information to the manufacturers and the end users. The computer program being used to design the compression strength of the boxes was developed by using Korean Standards for the corrugated fiberboard box and some other data. The developed computer program could be applied to only the boxes produced according to the Korean Standards. Also this program needs to be revised continuously by the newly added and developed data.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.47-58
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• 1998

Although it is increasing the number of day-care centers in Korea, but the quality of food and nutrition service are not increased sufficiently. The purpose of this study was to investigate the current practices of food and nutrition service in day-care centers. Questionnaire were sent to the directors of 750 day-care centers and 253 returned the complete answers. Staffing structure revealed that only 13% of the facilities had a dietitian. And compared with centers without a dietitian, there were more centers having nutritional standards, using facilities for service, and having long-term planning of meals in centers with a dietitian. In the using of foodservice budget, the centers having dietitian consumed more money for subsidiary dishes than for the staples. All centers needed increment of supplementation for the cost of foodservice and for hiring a dietitian. To improve the quality of food and nutrition services in day-care center, foodservice practices have to be conducted by professional personnel and to confirm the standard of service and to inspect the management of food and nutritional service.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.57-64
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• 1997

This study was performed to investigate the characteristics of compost produced from the composting facility at Nanjido. The capacity of the facility is 10 ton/day. Feed material was food waste generated in Seoul. Moisture content of the compost product was 31% and conductivity was 2.6 mmhos/cm. The compost product met Korean quality standards and EC quality standards for VS and C/N ratio. In case of TOC and TKN, they were met with Japan quality standards. The water soluble-C/N ratio finally reached about 5 based on dry compost. The color of compost product was dark brown. The product had earthy smell. Heavy metal contents of the compost were below Korean quality standards by wet basis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.111-119
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• 2017

We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.