• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1125-1130
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• 1997

The effects of enzyme combination, pH, acid washing and enzyme treatment sequence were investigated in the hydrolysis of soy protein. Comparing Alcalase vs. Neutrase/Alcalase, it appeared that Neutrase/Alcalase was more efficient than Alcalase alone, as the highest degree of hydrolysis (DH) was seen in Neutrase/Alcalase. A surprisingly high DH (more than 60%) was observed with Flavourzyme in the second hydrolysis. The separation of insolubles from the first hydrolysis had little effect on the second hydrolysis. When the washing water from the first hydrolysis was reused in the next hydrolysis, the DH and protein recovery were increased. The addition of calcium ion showed not so much positive effects by the stabilization of Neutrase on the Protein hydrolysis. The use of carbohydrase and repeated acid washing gave positive effects on DH. The simultaneous treatment using endoprotease and exoprotease with pH adjustment improved DH significantly.

• Journal of the Korean Institute of Gas
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• v.20 no.6
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• pp.73-79
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• 2016

A temporary LP-gas facility means outdoor LP-gas facilities in public venues such as boothes or food stalls. As temporary LP-gas facility is not an object of mandatory inspection, it is neccesary to develop an effective strategy of safety management. In this study, the direction of safety management strategy is analyzed through a survey and analysis of risk factor about gas facilities in a booth and stall. Some improved directions are suggested such as the use of pipeline and common gas storage. It is expected that the results of this study could help to improve LP-gas efficiency management.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.8089-8095
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• 2015

Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang's characteristics.

• The Korean Journal of Food & Health Convergence
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• v.4 no.1
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• pp.23-31
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• 2018

The main issue of CT is radiation dose reduction to patient. The purpose of this study was to estimate the image quality and dose by iterative reconstruction (IR) for adults and pediatrics. Adult and pediatric images of phantom were obtained with 120 and 140 kV, respectively, in accordance with radiation dose in terms of volume CT dose index ($CTDI_{vol}$): 10, 15, 20, 25, 30, 35 mGy. Then, the adult and the pediatric images are reconstructed by filtered-backprojection (FBP) and iterative reconstruction (IR). The images were analyzed by signal-to-noise ratio (SNR). SNR is improved when IR and 140 kV are applied to acquire adult and pediatric images. In the adult abdomen, according to diagnostic reference level, the SNR values of bone were increased about 27.84 % and 27.77 % at 120 kV and 140 kV, and the tissue's SNR values of the IR were increased about 29.84 % and 33.46 % 120 and 140 kV, respectively. Dose is reduced to 40% in adults abdomen images when using IR reconstruction. In pediatric images, the bone's SNR were also increased about 17.70% and 18.17 % at 120 kV and 140 kV. The tissue's SNR were increased about 26.73 % and 26.15 % at 120 kV and 140 kV. Radiation dose is reduced from 30% to 50% for bone and tissue images. In the case of examinations for adult and pediatric CT, IR technique reduces radiation dose to patient, and it could be applied to adult and pediatric imaging.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.771-778
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• 2006

Previous studies have suggested that delta-aminolevulinic acid dehydratase (ALAD) phenotype differently affect mineral metabolism. The objective of this study was to determine the effectiveness of 6-month iron supplementation as syrup of NaFeEDTA in improvement of iron status according to ALAD genotype. One hundred thirty adult women living in rural areas of Asan were provided NaFeEDTA syrup once a week for 6 months at the dose of 64mg Fe/week. Three hundred control subjects were observed during the study period. Fasting blood was obtained for analyzing hemoglobin (Hb) and zinc protophorphyrin (ZPP) and serum was analyzed for ferritin, iron and total iron capacity (TIBC) levels before and after iron supplementation. Ninety percent of ALAD 1-1 (ALAD1) and 10% of ALAD 1-2 (ALAD2) genotype were observed in the control group. However in the intervention group, 98% showed ALAD1 while only 2% was ALAD2, which is significantly lower proportions of ALAD2 compared to the control group (p<0.01). The iron status of Intervention group significantly improved except for ferritin and TIBC regardless or ALAD genotype, while the control group did not show any changes in iron status except for ZPP. ZPP concentration of the control group significantly increased in both ALAD1 and 2 while the intervention group showed significantly decreased ZPP after supplementation in ALAD1. Iron supplementation in the form of NaFeEDTA seems to be effective in reduction of ZPP levels although ALAD2 did not show significant changes due to the small number. However, it is difficult to make a conclusion from these results, and more specified further investigation is needed with more participants.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.244-252
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• 2008

The purpose of this study is to investigate the overall operations of National Hospital Food service after it was benefited by National Health Insurance (NHI). The survey was conducted between July and August, 2007. Among questionnaires mailed to 2,558 medical care institutions, 2,090 returned (81%) questionnaires were analyzed by descriptive statistics, $x^2$-test and ANOVA using the SPSS 13.0. The general foodservice characteristic of medical care institutions were as follows. The type of foodservice operations were 'self-operated' (86.9%), 'contracted' (10.5%) and 'Both' (2.6%). Only 6.4% of medical care institutions provided 'hospital food menu not benefited by NHI'. The number of dietitians and cook for medical care institutions were 1.1 and 1.0, respectively. The cost of a general diet meal was 4,205 won and therapeutic diet meal was 4,434 won. The overall operations of hospital foodservice were different depending on the types of medical care institution. After hospital foodservice was benefited by NHI, the overall quality of hospital foodservice including manpower, facilities, and environment was improved. The future direction of hospital foodservice should 1) differentiate the cost of hospital foodservice by the types of medical care institution, 2) increase in co-payment, and 3) provide same service with equal expenses in each party as medical aid or NHS beneficiary.

• Korean Journal of Community Nutrition
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• v.18 no.1
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• pp.65-76
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• 2013

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.

• Korean Journal of Community Nutrition
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• v.18 no.1
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• pp.1-10
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• 2013

This study investigated the effect of nutritional improvement of 1-5 year children participated in NutriPlus program. The program was carried out at Public health Center, Daedeok-gu, Daejeon from March 2009 to April 2011. The subjects were selected among applicants for low-income family financing of the government and included 90 children and their parents. they were divided into 2 groups (less than 6 months and more than 6 months of participation in the study). We analyzed the effects of NutriPlus program and nutrition education in both study groups. The results of this study were summarized as follows: The number of children with less than 10th percentile in height and weight and weight for height was decreased. The anemia prevalence rate was reduced from 64.4% to 8.9%. NAR value of subjects increased for energy, protein, calcium, iron, vitamin A, riboflavin, niacin and vitamin C. The education program improved knowledge and attitude of the parents. In nutrition knowledge according to the income level, there were greater changes in the group of less than 100% compared to the subsistence. In nutrition attitude according to the education level, there were greater changes in the group of middle school graduates than in high school graduates or college graduates. There were no difference between less than 6 months group and more than 6 months group in improvement of hemoglobin level, anthropometric data and nutrients intakes. Based on these results, we conclude that providing supplementary food to children and nutrition education brought positive effects on growth of the children.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.7
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• pp.499-504
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• 2009

Erythrosine is used a food coloring, ink and dye, etc. but erithrosine is rarely used in United States due to its known hazards. The adsorption characteristics of erythrosine by granular activated carbon were investigated in the batch adsorber and the packed column. The adsorptivity of activated carbon for erythrosine were largely improved by pH control. When the pH was 11 in the sample, the erythrosine could be removed 98% of initial concentration. It was estabilished that the adsorption equilibrium of erythrosine on granular activated carbon was successfully fitted by Freundlich isotherm equation in the concentration range from 10mg/L to 1,000mg/L. The characteristics of breakthrough curve of activated carbon packed column depend on the design variables such as initial concentration, bed height, and flow rate.