• Child Health Nursing Research
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• v.16 no.4
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• pp.287-296
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• 2010

Purpose: The purpose of this study was to explore and understand life and meaning in life of elementary school students. Methods: Data from 1,790 higher grade elementary school students were analyzed for content of meaning in life. Results: The students described the following: 1) Meanings of living existence included, 'living things', 'importance', 'human life', 'family', 'event', 'eternity', 'origin of life', 'disease', and, 'protection'. 2) Four categories were found for reasons why human life is important, 'solitary', 'limitation', 'valuables', and 'living'. 3) Things that one can do to protect the value of human life were, 'doing safely', 'keep things well', 'altruistic behavior', 'doing sound activity', 'preservation & development', and 'devotion of oneself'. 4) Meaning of life included 'to accomplish plans', and 'to do things' 5) Cases when students felt life had meaning were 'perform meaningful behavior', 'comfortable emotionally', and 'receiving help from others'. 6) The methods by which to live a meaningful life were 'working diligently', 'serving', and 'doing rightly'. Conclusion: These results suggest that students recognize the meaning of life in a most positive way and with a relatively wide scope, but as a few students had a negative orientation, age-appropriate and more systematic education programs are needed.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.167.1-167.1
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• 2007

• Food Science and Preservation
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• v.15 no.5
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• pp.719-724
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• 2008

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.

• Food Science and Preservation
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• v.17 no.1
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• pp.131-138
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• 2010

To obtain basic data on the use of lotus as a raw material in functional food, antioxidant and anticancer activities of the leaf and root were investigated. Total flavonoid and total phenolic contents, at 12.84 mg/g and 24.33 mg/g respectively, were higher in white lotus leaf (WLL) than in any other part of the plant. The radical-scavenging activity of different tissues of lotus, measured in the DPPH radical-scavenging assay, increased with higher concentrations of solvent fractions. The butanol fraction of white lotus leaf showed the highest DPPH radical-scavenging activity. The reducing power of fractions increased in a dose-dependent manner. The butanol fraction of WLL had the greatest reducing power, and showed strong antioxidant activity in the linoleic acid system, and high-level inhibition of tyrosinase. Fractions from lotus were also capable of scavenging nitrite, depending on the concentration of the fractions. Butanol fractions of the leaf of white and red lotus scavenged 95.61% and 92.15% of available nitrite, respectively, when used at 1 mg/mL concentrations. Butanol fractions from leaf of white and red lotus exhibited the strongest inhibitory effects on human lung and colon cancer cells.

• Food Science and Preservation
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• v.11 no.3
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• pp.299-303
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• 2004

Changes of concentration properties and shelf-life were investigated for preservation using Kalopanax pictus extract. We compared physicochemical (pH, sugar content, total acidity, color) and microbiological qualities of concentrated extract and extract with glucose added. At the result, pH of samples were increased as storage time increase. Whereas samples were not significantly different sugar content and total acidity as storage time. In Hunters color values, whiteness(L) and yellowness(b) value of samples tended to decrease during storage time but increase after 2 weeks of storage time. The samples were contaminated by microbial levels of 3.6$\times$10$^{1}$$\~$1.330$\times$10$^{3}$ CFU/g in total aerobic bacterial counts and negative in collforms. Samples at 2 $^{\circ}$Brix and 1 $\%$ glucose were effective for keeping the microbial population less than 2.0$\times$10$^{1}$ CFU/g.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.1-5
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• 1999

To improve freshness maintenance function of food containers, many methods have been applied. Most of the methods utilize absorption properties of porous ceramics powders. However, this kind of methods was appeared to be a non-realistic one because of the short effective periods of the produce and reduced die life due to the ceramic powders mixed in the raw materials. Other methods, e.g., CA or MA, need more study for practical application bemuse of the high cost in process. In addition to this, different method should be applied depends on foods. In this paper, a new technology based on information templation was applied in making a food preservation film. It has been known recently that water memorizes informations and this information could be tempelated to other materials through appropriate pretest. One of the participating company developed this process to template informations to PE materials unitizing water as an information rallier. Food packaging film was made using this PE chips. Experimental results of freshness maintenance test of foods showed that it is effective. Results and disussions are reported in this paper.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.487-493
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• 2008

This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelf life and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at $20{\pm}1^{\circ}C$. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.

• Journal of Life Science
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• v.17 no.12
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• pp.1616-1621
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• 2007

Off-flavors and odors in fermented cucumbers result from the growth of undesirable microorganisms during the secondary fermentation. Under laboratory conditions using a sterile fermented cucumber slurry medium, the spoilage fermentations were reproduced. Using this system the salt and pH conditions that allow the spoilage to occur were determined by varying the NaCl concentration and pH of the slurry medium. At pH 3, no spoilage was observed, regardless of the salt concentration, while at pH 3.5, pH 4, and pH 4.5, spoilage occurred in the 0 and 2% NaCl samples. For pH 5.0 samples, spoilage products were seen for all NaCl treatments. Based on these results the Preservation Prediction Chart was developed. The Chart may be used for selection of proper pH value and salt concentration for long term storage of fermented cucumber.

• Food Science and Preservation
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• v.17 no.5
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• pp.706-711
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• 2010

Paeonia lactiflora Pall. was extracted with water and the Paeonia lactiflora Pall. extract (PLE) was tested for antimicrobial activities against Corynebacterium xerosis, Candida albicans, Listeria monocytogenes and Pseudomonas syringae. PLE showed pronounced antimicrobial effects at concentrations at or above 50 ${\mu}g$/mL. The activities were stable at $100^{\circ}C$ and over the pH range of 3-11. PLE may serve as a natural antimicrobial agent in food preservation. It is suggested that hydrophillic components in the extract synergistically perturb microbial membrane functions.

• Food Science and Preservation
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• v.30 no.4
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.