• Korean journal of food and cookery science
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• v.31 no.2
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• pp.193-199
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• 2015

According to the definition of 'native local food', Jeju has combined its regional specialty products with its own cooking method. It has almost four-hundred kinds, which reflects regional specialty and diversity, yet it is not very well-known. Thus, this present study provides basic research information through the investigation of tourist awareness, intention to consume, drawbacks, development necessity and direction of development of Jeju local foods. The survey was conducted with 295 domestic tourists who had visited Jeju in the last 10 years. In response to a question asked about the consciousness of Jeju local foods, 67.8% of respondents chose average, indicating a relatively high cause for concern. Intention to consume averaged 3.26, which was higher than tourist awareness, having an average of 2.60. Furthermore, local food interest and demographic characteristics of respondents were found to have an influence on tourist awareness and intention to consume. 87.8% of respondents answered above average with respect to the drawbacks of Jeju's local foods and development necessity and direction, with the main drawbacks being lack of PR (43.1%) and high price (39.0%). The priority of most respondents was the quality and taste of the food (50.8%). Based on the results of this study, if tourist awareness can be effectively increased, an escalation in intent to consume will follow, naturally promoting the consumption of Jeju's local foods. Consequentially, for tourism commercialization, the quality and taste of the foods have to be improved in addition to the gain in popularity through efficient PR methods.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.495-504
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• 2002

With the rapid growth of high-school food service in a short period as a result of the extensive implementation of school service, contract food service as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.309-318
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• 2002

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10$^{\circ}C$) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.211-218
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• 2004

The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham ＆ cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.278-284
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• 2020

In this study, biotin (vitamin B7) contents of frequently consumed foods in Korea were determined by using immunoaffinity column in conjunction with high-performance liquid chromatography (HPLC). The biotin contents of 24 foods of plant origin and 27 foods of animal origin were selected. The highest biotin contents in frequently consumed foods of plant origin were found in red beans (Huinguseul; 11.475 ㎍/100 g). On the other hand, biotin was not detected in any varieties of sorghum. For frequently consumed foods of animal origin, salted pollack roe (7.486 ㎍/100 g) showed the highest biotin content. However, beef and fish contained less biotin. All biotin analyses were conducted under analytical quality control. The limits of detection and limits of quantification of biotin were 0.007 and 0.023 ㎍/100 g, respectively, and the accuracy/recovery percentage was 95.35-105.02%. The precision values were 4.041% (repeatability) and 3.835% (reproducibility). Taken together, our data provide reliable data on the biotin contents of frequently consumed foods in Korea.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.75-88
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• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• Korean Journal of Organic Agriculture
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• v.16 no.3
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• pp.259-274
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• 2008

This study was designed to analyze the possibility to enter the Chinese market aggressively by giving light on the factors which have effects on the continuous intention of Shanghai consumers to purchase environment-friendly foods, and the purchase of Korean environment-friendly foods. The objects of analysis were the 209 consumers living in Shanghai, China. As for the analysis method, the frequency, percentage, crossing analysis, $X^2$-test and logistic regression analysis were carried out, making use of SPSS PC+ 13.0. The study results are as follows. Firstly, it was identified that the decisive factors, such as good taste, health of family, freshness, food shop in a department store, international quality authentication, diversity of items and number of family members, had effects on the possibility that the consumers in Shanghai, China would purchase environment friendly foods continuously, showing the meaningful variables. Secondly, as for the decisive factors having effects on the possibility to buy Korean environment friendly foods continuously, it was identified that good taste, health of family, freshness and price cutting were the meaningful variables. Therefore, it is necessary that to set up a export promotion strategy to make the Shanghai consumers get interested in Korean environment-friendly foods and choose to buy the foods.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.735-745
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• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.

• Food Engineering Progress
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• v.21 no.4
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• pp.303-311
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• 2017

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at $100^{\circ}C$ and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.