• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.515-521
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• 2013

In this study, we examined the effects of organic types of calcium derived from oyster shell (OS-Ca) and nano-calcium (Nano-Ca) on the bio-availability and physiological responses associated with bone health in ovariectomised rats. Increased body weight, which is one of the physiological effects of ovary removal, was significantly recovered by Nano-Ca treatment (p<0.05). The reduced calcium level in the liver in ovariectomised rat was increased significantly with OS-Ca and Nano-Ca treatment (p<0.05), suggesting improved calcium bio-availability. Alkaline phosphatase (ALP), osteocalcin, and deoxypyridinoline (DPD) were analysed as biochemical markers of bone metabolism and health in the presence or absence of OSCa and Nano-Ca. ALP, osteocalcin, and DPD levels increased following ovary removal and tended to decrease after treatment with Nano-Ca, indicating that Nano-Ca induces favourable bone metabolism. This result was reflected in the recovery of bone mineral density (BMD) and bone mineral content (BMC) of the femur after Nano-Ca treatment following ovary removal. Taken together, our data show that the tested calcium treatments, especially using Nano-Ca, enhanced the bioavailability or absorption of calcium and positively affected bone metabolism in ovariectomised rats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.584-590
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• 2011

This study aimed to demonstrate the bioadhesive characteristics of gelatin biofilm to rat skin. The biofilm was manufactured from gelatin extracted from the acetic acid treated-skin of the yellowfin tuna Thunnus albacares. The bioadhesive strength of tuna gelatin biofilm was compared to that of porcine gelatin biofilm. The tuna gelatin biofilm exhibited a higher bioadhesive strength than the porcine gelatin biofilm. Gelatin biofilm was subjected to glutaraldehyde treatment at different concentrations, temperatures and pH in order to improve its bioadhesive strength. Glutaraldehyde treatment improved the bioadhesive strength of gelatin biofilm up to three-fold. The bioadhesive strength of glutaraldehyde treated-biofilm was significantly decreased by application of sodium borohydride.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.258-261
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• 1989

Corrugated paperboard box is used to package of agricultural, fishery and industrial products in Korea. Test of compression strength results as follows. Compressing strength according to the insertion of inner pad was improved in 9.0% to 48.5%, Slitting length and width in 3.0% to 16.0% Compression strength according to the position of transportation hole was different 1.6% to 10.1%, the jointing method 7% to 10.3%, the printing width was decreased in 18.4% to 19.1%.

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.242-248
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• 2013

In recent years, manufacturers of animal-based foods with health claims have encountered difficulties in the labeling of their products because of a lack of regulation on defining the functionality of animal-based foods. Therefore, this study was conducted to establish the basic requirements for the development of a definition for functional animal-based foods by investigating consumer and industry awareness. Survey data were collected from 114 industry representatives and 1,100 consumers. The questions of the survey included items on production status and future production plans, functionality labeling, promotion plans, establishment of definition, the role of the government, consumer perception, and selection of products. The results show that both industry representatives and consumers believe that legislation and the provision of scientific evidence should be improved for the development of a functional animal-based foods market. The results obtained from this study will contribute to consumer trust by supplying correct information and can be utilized in the industry as basic data for the development of functional animal-based food products.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.833-838
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• 2008

Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at $5.4\;{\mu}m$ whereas those of the bran and the husk appeared at 65 and $35\;{\mu}m$, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.133-137
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• 2019

Curcumin is a hydrophobic polyphenol extracted from turmeric that exhibits a variety of biological functions has albeit with limited efficacy as a functional food material owing to its low absorption when administered orally. The newly developed curcumin powder formulation exhibits improved absorption rate in vivo. This study evaluates the anti-oxidant effects of $Theracurmin^{(R)}$ (TC), which is highly bio-available in curcumin powder. The antioxidant activity of TC was investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferrous reducing antioxidant power (FRAP) assays, NO radical, superoxide radical, $H_2O_2$ scavenging activity, and total antioxidant capacity (TAC). Additionally, we evaluated the antioxidant activity of TC in high-fat diet (HFD)-fed streptozotocin (STZ)-induced Type 2 diabetic rats. As a result of oral administration of TC for 13 weeks in type 2 diabetic rats, the group administration of 2,000 mg/kg significantly increased FRAP, superoxide dismutase (SOD), and reduced the level of glutathione (GSH) in liver tissue 1.9, 1.2, and 1.2-times, respectively. Furthermore, serum TAC levels increased by 1.3-fold after the rats were administered with a dose of 500 mg/kg. These results were consistent with the in vitro assay results. In conclusion, TC exhibited its potential as a functional food material through its antioxidant properties.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.1
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• pp.194-200
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• 2021

This study proposes a plan to construct an integrated platform that reduces manufacturing costs and efficiently produce by integrating the systems of main producers, production subcontractors, and raw material subcontractors for the production of food packaging containers. The production plan of food packaging containers and raw materials is established in real time between the main producers, production subcontractors, and raw material subcontractors in consideration of the demand characteristics of each product. It establishes basic information that all processes from the production planning stage to the forwarding stage of the product are linked to each other. The progress of each producer of interlinked processes is shared in real-time to improve productivity and quality of food packaging containers and raw materials and reduce manufacturing costs. By monitoring the system of the main producer and the production subcontractor in real time, the production of food packaging containers is performed in a timely manner, thereby improving productivity. The application of the plan-do-check-action (PDCA) process, which includes planning, execution, evaluation and improvement in the production operation processes of the main producer, production subcontractor and raw material subcontractor, enables improved production compliance rate. The contents of the main producers, production subcontractors, and raw material subcontractors are managed in real time, then a converged production management system is established through the platform proposed in this study to ensure timely supply and demand of raw materials without delay in ordering.

• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.70-78
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• 2021

BACKGROUND/OBJECTIVES: The recent coronavirus disease 2019 pandemic has brought to light issues regarding personal and environmental cleanliness. Individuals may have concerns about cleanliness at food service establishments when they consume food prepared at a restaurant. In Korea, a new restaurant hygienic certificate system was implemented in 2017. The effect of this new system has not been evaluated. SUBJECTS/METHODS: This study investigated consumers' perceptions of these new certificates using the protection motivation theory (PMT). An online survey was conducted to collect data and then exploratory factor analysis, analysis of variance, and multiple regression tests were run. RESULTS: The results of this study indicate that 3 different certificates had significant differences in threat (P < 0.001) and benefit (P < 0.001) perception. However, experience with a foodborne illness from a restaurant did not effect on the PMT variables. In addition, the 3-tier certificate did not motivate consumers to protect themselves against foodborne illnesses, while previous experiences of foodborne illness (P < 0.05), coping (P < 0.001), and benefits (P < 0.01) affected this protection motivation. CONCLUSIONS: This study suggests that consumers were not influenced by different certificate levels regarding their motivation to protect themselves from foodborne illnesses. Therefore, an improved plan should be initiated to clarify the meaning of these certificates. The results of this study can help the application and development of a new system for future adaptations.