• Culinary science and hospitality research
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• v.13 no.3
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• Journal of Distribution Science
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• v.3 no.2
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• pp.15-28
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• 2005

This study assessed the development of Japanese food distribution system in response to changes in the needs of consumer population the current food concepts can be divided into "processed" and "perishable" foods we expended the current concept introducing "processed perishable foods" and "perishable processed foods", and how this modified term contributed to more effective food distribution system in Japan. We further assessed the effects of changes in the needs and perception in Japanese consumer population on food distribution system, which included PB goods development as well as diversification of chain system. Our study in the development of Japanese consumer population and food distribution system can be compared to that of Korea, providing a direction for systematic and effective food distribution system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.100-111
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• 2004

The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. The 2,160 processed foods purchased at the supermarket on September, 2002, were divided by food category issued from the 2002 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 356 of the 2160 processed foods items. Milk and dairy products had 49.7％ of nutrition composition labeling, which was the largest number among the food category. Tables were most frequently used as the type of nutrition composition labeling (79.8％). Nutrition composition including many different ways of expression, such as a table of nutrition composition, indication of nutrition composition, analysis table of nutrition composition and comparative table of nutrition composition, made frequent use of nutrition composition labeling titles (78.7％). The various unit of measures were use in the nutrition labeling of the processed foods, per l00g or 100$m\ell$ was the highest (44.6％) under the currently practiced nutrition labeling. The correct labeling standard with nutrient content and ％ RDA except energy, was used on 47.8％ of labels, and those with only liability indication nutrient and liability indication nutrients plus discretion indication nutrients were 25.3 and 22.5％ respectively. The processed foods with nutrition claims were 8.0％ (172 items). Nutrition claims were divided in two ways: nutrient content claims and nutrient comparative claims. The most frequently used claims were contained in the former (44.4％) and more or plus in the latter case (16.3％). Ca was the most popular item as a nutrition claim nutrient (50.6％).

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.539-547
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• 2011

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1801-1810
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• 2009

This study was carried out to investigate food-nutrition labeling perception and utilization classified by age in Busan. The survey was conducted from March 26 to April 30, 2008 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: reasons for purchase of the processed food was 'delicious' in elementary school children and middle & high school students, but was 'easy to eat and cook' in the adults groups (p<0.001). The criteria for choice of the processed foods was 'taste' in all of the subjects. Eighty seven point five percent of the over 60's do not know about food labeling and 70.1% of them did not check the food label. The first confirmed items for buying the processed foods was 'expiration date' in all of the subjects (71.1%). In elementary school children, middle & high school students, 20's & 30's group, the ratio of awareness of nutrition label was higher than the 40's & 50's and over 60's group. For reading of nutrition label, all of the subjects except elementary group replied 'often' (p<0.001). For the experience of education and publicity on food-nutrition labeling, 54.3% of the subjects replied 'often', and there was a significant difference by age. For the necessity of education and publicity on food-nutrition labeling, 49.5% of the subjects replied 'necessary'. There was significant positive correlation between degree of checking of nutrition label and degree of checking of food label, accuracy of knowledge of processed food, necessity of education and publicity. Therefore, education and publicity on food-nutrition labeling for the subjects are required to encourage them to choose more nutritious food and have healthier dietary pattern.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.504-518
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• 2017

Purpose: The objective of this study was to develop a processed foods database (DB) for estimation of processed food intake in the Korean population using data from the Korea National Health and Nutrition Survey (KNHANES). Methods: Analytical values of processed foods were collected from food composition tables of national institutions (Development Institute, Rural Development Administration), the US Department of Agriculture, and previously reported scientific journals. Missing or unavailable values were substituted, calculated, or imputed. The nutrient data covered 14 nutrients, including energy, protein, carbohydrates, fat, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C. The processed food DB covered a total of 4,858 food items used in the KNHANES. Each analytical value per food item was selected systematically based on the priority criteria of data sources. Results: Level 0 DB was developed based on a list of 8,785 registered processed foods with recipes of ready-to-eat processed foods, one food composition table published by the national institution, and nutrition facts obtained directly from manufacturers or indirectly via web search. Level 1 DB included information of 14 nutrients, and missing or unavailable values were substituted, calculated, or imputed at level 2. Level 3 DB evaluated the newly constructed nutrient DB for processed foods using the 2013 KNHANES. Mean intakes of total food and processed food were 1,551.4 g (males 1,761.8 g, females 1,340.8 g) and 129.4 g (males 169.9 g, females 88.8 g), respectively. Processed foods contributed to nutrient intakes from 5.0% (fiber) to 12.3% (protein) in the Korean population. Conclusion: The newly developed nutrient DB for processed foods contributes to accurate estimation of nutrient intakes in the Korean population. Consistent and regular update and quality control of the DB is needed to obtain accurate estimation of usual intakes using data from the KNHANES.

• Food Science and Industry
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• v.49 no.3
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• pp.29-39
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• 2016

Recently, due to the cognition that obesity is the cause of adult diseases, interests of consumers in low-sugar and low-calorie foods are growing more and more. While various policies are being implemented to reduce sugar contents in processed foods, the reduced sweetness caused by lesser sugar content is complemented by using high-intensity sweeteners. Some of the typical high-intensity sweeteners are sucralose, aspartame, acesulfame potassium and stevia, etc. Since the relative sweetness degree, sweetness profile, and physical properties of these sweeteners should be different from one another, it is important that all these characteristics are well-understood before applying them. Thus, the objective of this study is to introduce the properties and applications of high-intensity sweeteners in order to reduce sugar content of processed foods.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• Food Science and Preservation
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• v.30 no.1
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• pp.65-77
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• 2023

In this study, we investigated the immunological properties of six strains of Acetobacter pasteurianus through nuclear factor-kappa B/activator protein-1 (NF-κB/AP-1) transcription factor activation and nitric oxide (NO) and cytokine production in macrophages. We found that the six A. pasteurianus strains had no significant inhibitory effect on the cell viability of RAW-Blue^TM cells at the concentration of (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α, IL-1β, and IL-6) showed different abilities of immune activation for each strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v) positive control and 7 to 8 times superior to that of the negative control group. To explore the underlying mechanism, we evaluated the mRNA expression of pro-inflammatory genes. Consequently, we found that inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression including genes expression of cytokines were elevated by the six A. pasteurianus treatment. These results suggested that the six strains of A. pasteurianus have an excellent industrial application value as a functional material for the purpose of enhancing immune function.