• Journal of Microbiology and Biotechnology
• /
• v.18 no.5
• /
• pp.926-932
• /
• 2008

Human heavy chain (H-) and light chain (L-) ferritins were amplified from a human cDNA library. Each ferritin gene was inserted downstream of the T7 promoter of bacterial expression vectors, and two types of coexpression vectors were constructed. The expression levels of recombinant ferritins ranged about 26-36% of whole-cell protein. H-ferritin exhibited a lower expression ratio compared with L-ferritin, by a coexpression system. However, the coexpression of HL-ferritins was significantly increased above the expression ratio of H-ferritin by cultivation without IPTG induction overnight. Purified recombinant H-, L-, HL-, and LH-ferritins were shown to be homo- and heteropolymeric high molecular complexes and it was indicated that their assembled subunits would be able to work functionally in the cell. Thus, these results indicate an improvement in the expression strategy of H-ferritin for heteropolymeric production and studies of ferritin assembly in Escherichia coli.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.20 no.2
• /
• pp.69-74
• /
• 2010

Feeding is an important aspect of insect nutrition which in turn supports growth, development, reproduction and survival. The impact of quantitative feeding on nutritional parameters of fifth instar Antheraea mylitta larvae was studied by providing fresh leaves of Terminalia tomentosa for 1 to 4 times a day. All the parameters improved upon providing fresh diets more times over the single diet (1FD). The absolute body weight increased with increase in number of feeds/day significantly (P<0.001). While the maximum weight recorded was 29.61 g in 1FD, the respective weights for two feeds/day (2FD), three feeds/day (3FD) and four feeds/day (4FD) were 39.41 g, 40.63 g and 42.66 g respectively. Feeding period and instar duration were declined (P<0.001) and survival increased significantly (P<0.001) upon increase in the number of diets. Nutritional indices like ingestion, digestion, relative consumption rate (RCR), relative growth rate (RGR) and gain in body weight increased significantly with the increase in number of feeds/day, but approximate digestibility (AD) and efficiency of conversion of ingested food (ECI) declined, while efficiency of conversion of digested food (ECD) did not change.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.1
• /
• pp.1-8
• /
• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.5
• /
• pp.500-506
• /
• 2006

The purpose of this study was to examine the mediating role of attitude, subjective norm, and perceived behavioral control on the relationships between past behavior and customers' intention to engage in voice of dissatisfaction responses. Results of the study demonstrated that the inclusion of past behavior improved the predictability of the voice of dissatisfaction response intentions. Furthermore, the mediating analyses indicated that the influence of past behavior was mediated by mediator. In the contests of voice behavior, the effect of past behavior on intention was not mediated by attitude and perceived behavioral control. Meanwhile, subjective norm mediated the relationship between past behavior and the intention to engage in voice behavior.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.13 no.1
• /
• pp.61-70
• /
• 2005

In order to reduce salt(as NaCl) contents in food waste and to improve the quality of discharged wastewater produced during the recycling process of food waste for the purpose of compost and feed stuff, a salt reduction process by added water into food waste was developed. The pilot plant with a rotary type salt reduction equipment to manage continuously 0.5 ton food waste per hour was constructed and the efficiency was tested. The amount of added water was calculated by the water content and the efficiency of dewatering process of food waste. Approximately 0.8 liter water per a kilogram of food waste was injected into the reactor in which food waste was pouring simultaneously, then diluted/mixed in a rotary reactor. About 1.1 liter of leachate including added water was generated, but the leachate contained a very high content of organic particles, so most particles were recovered by two step solid-liquid separation process. The first step was a gravitational filtering process using screens with a pore diameter of 1mm, and the second separation process was centrifugal process. Organic quality of food waste which had been desalted was maintained by inputting the entirely recovered organic particles. The efficiency of salt reduction of food waste was estimated by measuring a chloride anion by titration and salinity by a probe. The results by the two different measuring methods were always over 50%, and the quality of final wastewater was improved up to $200mg/{\ell}$ as TS(total solid) by an additional settling process after the two step solid-liquid separation process.

• Food Science of Animal Resources
• /
• v.37 no.2
• /
• pp.219-227
• /
• 2017

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1566-1571
• /
• 2005

Consumer's perception and consumption pattern of fresh-cut agri-food Products were surveyed to Provide basic information for quality enhancement. The results are summarized as follows: The respondents had a preference for a discount store (60.5$\%$) to purchase fruits and vegetables and the frequency of purchase was one time Per week (46.1$\%$). Fruits and vegetables were purchased frequently by full-time housewives compared with workers. The reasons for purchasing fresh-cut agri-food generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing fresh-cut agri-food Products were the comparatively high price, a perception of unsanitary handling. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the fresh-cut agri-food products were approximately 110 $\∼$ 140$\%$ of that for the unprocessed products. 87.7$\%$ of respondents answered that they will purchase fresh-cut agri-food products continuously if some problems that they considered, would be improved.

• Korean Journal of Community Nutrition
• /
• v.19 no.6
• /
• pp.550-557
• /
• 2014

Objectives: This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media. Methods: A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information. Results: The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctorsor dietitian turned reporters increased markedly with older ages. Conclusions: Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.24 no.3
• /
• pp.525-532
• /
• 2010

Dypepsia is the most common gastrointestinal disease and mainly occurs by stress or food. According to the cause of dyspepsia, the clinical characteristics and the curative process are different in patients. The purpose of this study is to compare acute dyspepsia patients depending on food factor and stress factor. For this study, we analyzed the cause, and the symptoms of 59 acute dyspepsia patients and divided them into two groups: one group is 27 acute dyspepsia patient group caused by stress factor (stress factor group). The other group is 32 acute dyspepsia patient group caused by food factor (food factor group). In addition, we carried out HRV test and compared HRV index between two groups. There was no significant difference in past illness involved in gastrointestinal tract diseases between two groups. There were big differences in the frequency of chest discomfort, thurst, lack of appetite, and exhaustion after meals between two groups. There were many changes of tongue fur in food factor group. But there were many changes of tongue body in stress factor group. The pulse pattern is mostly wiry in stress factor group. But, The pulse pattern is mostly slippery in food factor group. HF, TP were significantly lower than food factor group in stress factor group, it means autonomic nerve system was more suppressd in stress factor group than food factor group. Food factor group improved sooner than stress factor group. This study presented the clinically different characteristics (past medical history, symptoms, tongue diagnosis, pulse pattern, curative process) of acute dyspepsia depending on food factor and stress factor. Thus, it provides the necessity of oriental medical diagnosis and treatment called pattern identification for acute dyspepsia.

• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.608-613
• /
• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.