• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.373-381
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• 2020

There is a need for newer feed additives due to legal prohibition on inclusion of growth promoting antibiotics in livestock diets in several countries due to antimicrobial resistance. In this context, rare earth elements (REE) have gained attention among animal nutritionists as potential growth promoters. Currently, several studies have reported better weight gain, milk production, egg laying capacity and feed conversion efficiency among different breeds of farm animals following supplementation with REE, with however largely inconsistent results. Furthermore, REE supplementation has also shown to improve ruminal fibrolytic and proteolytic activities as well as flavor of meat with negligible residues in edible tissue, however the mechanism behind this action is still unclear. According to existing research, due to their poor absorption and similarity with calcium REE might exert their action locally on gut microbial populations within the gastrointestinal tract (GIT). Moreover, REE have also shown anti-inflammatory, anti-oxidative as well as immune stimulating effects. The present review aims to broaden the knowledge about use of REE as feed additives for livestock and sum up efficacy of REE supplementation on performance and health of animals by comparing the findings. Till date, researches with REE have shown properties that make them a promising, new and safe alternative feed additive but further exploration is recommended to optimize effects and clarify discrepancy of various results before practical proposals can be drafted.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.258-263
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• 1993

New type yoghurts were prepared by fermenting milk containing puffed rice flour(PRF) with some commercial lactic acid bacterial starters. The yoghurts were evaluated for pH, tillable acidity, viscosity and color with sensory evaluation for final quality. The optimum moisture content of rice for puffing was over or less 14%. Increasing addition level of PRF, lightness decreased and, redness and yellowness increased with increasing viscosity greatly. There was no quality difference among commercial starters but pH, acidity and viscosity of yoghurt were affected. During the storage at $5^{\circ}C$, pH dropped, acidity and viscosity increased gradually. The number of lactic acid bacteria was increased until 6 days storage to $3{\times}10^8$ and dropped after on. The yoghurt containing PRF was inferior in flavor texture and taste comparing with commercial yoghurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.606-614
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• 2004

This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with 800 middle and high school students residing in urban and rural areas and 714 questionnaires were collected: resulting in 89% response rate. The dietary isoflavone intake was estimated by food frequency questionnaire developed for rapid assessment of isoflavone intake. Soybean paste, soybean curd, soy milk, bean sprouts and dambuk were recognized as nutritious and healthy food in order. Dambuk got the lowest score in taste and flavor. Bean sprouts, soybean curd and soybean paste were recognized as familiar food in order. Stuffed rice in fried soybean curd got the highest score and Miso soup got the lowest in preference. More than 50% of the subjects consumed soybean paste stew/soup and soybean curd over twice per week and 12.3% of the subjects consumed soybean over once a day. The estimated daily intake of isoflavones ranged from 0 to 227 mg, and the mean daily isoflavone intake of the subjects was 28.1 mg (16.3 mg genistein and 12.0 mg daidzein) whereas the median value of isoflavone intake was 19.7 mg. There was statistically significant relationship among Kyung Gi Do, Chung cheung Do and Seoul residents in their intake of isoflavone. The highest monthly income group consumed isoflavone more than the other groups. These results suggest that Korean adolescent perceived the soybean dishes as high quality foods but they didn't take much because of difficulty to cook or less chance to eat. Nutrition education program is needed to enhance consuming soy foods for prevention of chronic diseases related to dietary isoflavone intake. More detailed information on easy cook method of soy food is also needed.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.531-540
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• 2015

Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.81-86
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• 1997

Spray dried powdered juice was processed from concentrated extract of jujube(Zizyphus jujuba MILLER). Spray drying of the extract solution could not be operated to have powder product by itself over whole concentration range and required addition of some carrier or support material. The concentrated extract of 26$^{\circ}$Bx was combined with carrier material solution to have a final concentration of 30$^{\circ}$Bx, and then spray dried. Proper addition level of carrier solid for physical and flavor quality of the powder product was determined to be 1 : 1 ratio to jujube solid. Combined use of maltose and gum arabic produced the best quality product among the studied carrier materials, which were maltose, dextrin, condensed milk and gum arabic. Enzymatic treatment in extraction process could increase the yield by 13~39%, but hurt the sensory quality of powdered juice. Treatment by 0.5% pectinase(0.05 unit/ml) may be used with lesser quality change for improved yield.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.10-21
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• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.