• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.554-562
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• 2007

This study was performed to provide basic data for predicting the usefulness of Gastrodiae rhizoma as a materials for functional foods. Changes in regional cerebral blood flow(rCBF) and blood pressure(BP) were measured in rats, following the intravenous injection of processed Gastrodiae rhizoma water extract. In its processing, we used rice water, Sderotium Poriae Cocos and Radix Ligustici Chuanxiaong. The rCBF and BP measurements were continually monitored by a laser-doppler flowmeter and a pressure transducer in the anesthetized adult Sprague-Dawley rats for approximately about two to two and a half hours, through a data acquisition system composed of a MacLab and Macintosh computer. The results of the experiment are as follows: the processed Gastrodiae rhizoma significantly increased changes in rCBF in the rats. The rCBF with processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue, and indomethacin. But the rCBF of the processed Gastrodiae rhizoma was increased by pretreatment with L-NNA. The processed Gastrodiae rhizoma significantly decreased the changes in BP. However, BP with the processed Gastrodiae rhizoma did not change by pretreatment with propranolol, atropin, methylene blue and indomethacin. On the other hand, BP decreased with the processed Gastrodiae rhizoma pretreatment with L-NNA. These results indicate that processed Gastrodiae rhizoma might increase the rCBF and the BP which are related to nitric oxide synthesis. Also these results indicate that the used of processed Gastrodiae rhizoma in safe, as well as clinically applicable in diet therapy for cerebral related disease and hypertension.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.93-107
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• 2009

The aims of this study concerning tourists travelling in the island of Jeju include: to identify and assess the promotional efforts for traditional Jeju cuisine; and to identify the impacts of those efforts on customers and tourists. The analyses revealed that continuous promotion efforts, along with changes in the cooking methods and the development of new menus, are needed for the items of traditional Jeju cuisine that are relatively unknown to tourists and that fail to satisfy customers. Customers seeking Jeju food reported high satisfaction with such items as grilled meat and fish, steamed meat and fish, and raw fish(hoe), so those cooking methods must also be continually improved. Promotional efforts had impacts on the satisfaction and revisit rates of customers while the recognizability of foods offered had impacts on all areas, including the satisfaction and revisit rates of customers as well as word-of-mouth advertising among them. There needs to be an experience-oriented or educational program that introduces customers to traditional Jeju cuisine. Since customers and tourists gain information on traditional Jeju cuisine from the recommendations and word-of-mouth advertising from the locals they meet on the island, traditional Jeju cuisine should also be advertised to the local residents. The commercial merchandising of Jeju culinary culture and making festivals based on it must, therefore, be preceded by studies on how to increase the locals' awareness of local traditional cuisine.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.309-314
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• 2015

The purpose of this study is to monitor the microbial contamination of ice collected from food stores or restaurants from all over the country. From the ice collected on a regional basis, it was observed that the average number of total aerobic bacteria (TAB) of samples from Seoul was the highest, showing 2.31 log CFU/g, while that of samples from Jeolla-do was the lowest, showing 1.83 log CFU/g. The food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes) were not detected from the ice. Also the average number of TAB of packaged ice (commercial ice) was 0.45 log CFU/g lower than that of ice from ice-making machine. Among three types of stores (the bakery, the dessert store and the beverage store), ice from dessert store showed the highest number of TAB (2.37 log CFU/g). This study suggests that the hygienic management of the ice from the stores is necessary. Therefore, to ensure the hygienic management of ice, not only the ice-making machine should be sanitized on a regular basis but also a thorough individual hygiene is required from food manufacturing workers.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1201-1209
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• 2006

The purpose of this study was to isolate probiotic lactic acid bacteria (LAB) that produce bile salt hydrolase (BSH), and to evaluate its effects on serum cholesterol level. One-hundred-twenty bacterial colonies were initially isolated from human feces, and five strains were selected after screening based on their resistance to acids, tolerance against bile salts, and inhibitory activity on Escherichia coli. The Lactobacillus plantarum strain with the highest level of BSH activity was identified using 16S rRNA sequences, and was named L. plantarum CK 102. L. plantarum CK 102 at a level of 1.36$\times$10$^8$cfu/ml survived in pH 2 buffer for 6 h and exhibited excellent tolerance for bile salt. Coculturing the strain with E. coli in MRS broth resulted in strong inhibition against growth of E. coli at 18 h. Furthermore, the potential effect of CK 102 on serum cholesterol level was evaluated in rats. Thirty-two rats [Sprague-Dawley (SD) male, 129$\pm$l g, 5 weeks old] were divided into four groups of eight each. For six weeks, Group 1 was fed a normal diet (negative control); Group 2 was fed a cholesterol-enriched diet (positive control); Group 3 was fed a cholesterol-enriched diet plus L. plantarum CK 102 at 1.0$\times$10$^7$cfu/ml; and Group 4 was fed a cholesterol-enriched diet plus L. plantarum CK 102 at 5.0$\times$10$^7$cfu/ml. Blood samples were collected, serum lipids were analyzed, and weights of the organs were measured. Total blood cholesterol level, triglyceride, LDL-cholesterol, and free-cholesterol values were lower in rats that were fed 1. plantarum CK 102 than in those not fed L. plantarum CK 102. This cholesterol lowering effect implies that L. plantarum CK 102 could be utilized as an additive for health-assistance foods. In conclusion, these results suggest that the 1. plantarum CK 102 isolated could be used commercially as a probiotic.

• The Journal of Industrial Distribution & Business
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• v.10 no.9
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• pp.37-43
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• 2019

Purpose - The self quality inspection which is mandatory in Republic of Korea can play an important role in promoting food safety, but the cost for self quality inspection is also a big burden especially for small businesses. In addition, excessive or duplicated inspection costs resulting from the standard gaps of various ministries and agencies ultimately effect negative social utility. Thus, this paper aims to suggest ways to improve the analysis of self quality inspection for the Ready-to-Eat Foods in terms of dried laver, in order to reduce costs caused by overinclusion. Research design, data, and methodology - The focus of interest is seaweed in Kimbab, which is to be exempted from the Vibrio parahaemolyticus test on the three grounds. First, existing literature provides little support for the necessity of performing a microbiological test. Second, laver products do not require the V.parahaemolyticus test by international standards such as the CODEX. Third, no case was found for seaweed products on the list of information on failed food items over the 2015~16 period. Results - Other types of seaweed such as exportable and seasoning seaweed are not subject to the test. Hence, exclusion of the V.pahaemolyticus test on seaweed is a valid point, bringing about large expected cost savings to many small businesses. Conclusions - Based on a complete survey of 75 food-testing agencies from March 20th to 30th, 2018, this paper finds that the proposed revision of the Kimbab test is likely to save an average of 130,000 won per business per year. Especially, in the case of the testing fee of Salmonella spp.(n,c,m,M), the cost difference by agencies was found to be up to five times. The regional gap in testing fees can be considered an unfair barrier. Accordingly, it is necessary to examine whether the testing fee is set at an appropriate level through the cost-extraction program proposed by the Ministry Food and Drug Safety. Hence, the survey results also point out that harmonization of testing fees charged by different food-testing agencies is appropriate with respect to transparency and efficiency.

• Journal of the Korean Home Economics Association
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• v.25 no.3
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• pp.49-61
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• 1987

The main purpose of these studies was the improvemen of nutritional supply and of the future physical coditions. The two groups which were regional difference were chosen and research for the nutritional status of elementary school students. The nutritional status of lunch-box between one elementary School of 98 students in the 6th year grade(hence-forward it was called "A-Group"), located at the center of Masan City, being provided the milk and the other elementary School of 134 students in the 6th year grade(hence-forward it was called "B-Group"), located in the small farm and fishing villages of Kusan-myun, Euichang-kun, Kyungnam province, were seweyed from the period of Nov. 20, 1986 to Dec. 4, 1986 and conclusion were as follows: 1. Nutritional status of lunch-box 1) It is indicated that in the case of A-Group, the nutirtional intake except animal protein and vitamin A were lower than the Recommended Daily Allowances of Korenas and in the case B-Group, was also lower than except vitamin A respectively and especially in both groups, the percentage of Fe was lowest and intended difference between A Group and B was that B-Group in the intake of calorie, fat, Ca, Fe and etc were lower than A-Group. 2) The total calorie-intake was short of the extent to approx. 83.8% as compared to the RDA. On the viewpoint at ratio of intake of caloric nutrients, A-Group appeared to be 69.5 : 16.5 : 14 and B-Group, 77.5 : 19.5 : 13 in order carbohydrate, protein and fat. As a result of the above ratio, B-Group depended upon carbohydrate as a staple food more than A-Group. It can be considered that the total calorie-intake is short, and that the amount of lunch-box was greatly insufficient for taking optimal nutrition. 3) Calorie, carbohydrate, vitamin B, and niacin were taken nutrition from a staple food and protein from at similar ratio of staple and subsidiary food and fat, Fe, vitamin A, vitamin B1, adn vitamin C were mainly taken from a staple food. It was indicated that B-Group was higher at the supply-ratio by a staple food than A-Group. 3. The realities of improvement of physical conditions The improvement of physical conditions of the two groups were lower in accordance with Korea Children's Growth Standard, but B-Group was inferior to A-Group. 4. Seeing that the total intake of nutrition being taken at lunch time was lower as campared to the RDA intakes between the two Groups were remakably different, a lot of efforts should be made to improve the calorie-intake for the purpose of the farm and fishing villages. For balanced intake of nutrition, selection of foods and various cooking ways are important, therefore, throughout the expansion of the lowest stratum of elementary schools for milk-supply, high-quality protein, fat, Ca, vitamin B2 and etc should be supplied to the growing students. That can narrow the gaps of the intake of nutrition and physical condition between the students who live in cities and the students who live in the country.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.3-3
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• 2017

The question of how to establish sustainable agricultural systems has become as prominent as questions related to water, energy and climate change. High input/high output agriculture has brought with it many adverse effects; the massive deterioration of soil and water in both quantity and quality, increased greenhouse gas emissions and an increased prevalence of unsafe foods. Additionally, urbanization and climate change has worsened the shortage of farmland and reduced the supply of agricultural water. Given these challenges, maintaining, conserving and efficiently using agri-environmental resources, through fostering of sustainable agriculture, have emerged as key tasks in solving these problems. What is needed therefore is research, based on systematic and comprehensive empirical analyses, that can propose plans and methods for establishing an appropriate sustainable agricultural system. The empirical analysis of sustainable agricultural system is approached separately from economic, environmental and social aspects. An analysis of environment effect reveals that the available phosphate level is 1.3~2.1 times greater than the optimal amount in rice paddies, upland fields and orchards. Further examination has revealed that the excess nutrient is polluting both ground water and surface water. Analytical results for economic feasibility show that factors of production have been invested heavily in the rice crop. Under these conditions, sustainable agriculture, including low-input agriculture, appears to be a possible alternative that will facilitate simultaneous improvements in both economic feasibility and environment effects. Analysis results for sociality reveal that social factors include the value of producer, association and interior networks. Social conditions are comprised of leadership, consumers' awareness, education and conflict solutions. In addition, analysis as to the degree investments contribute to improving agricultural value added has revealed that the direct payment program is the most effective instrument. Experts confirm that economic feasibility can be improved by scientific and well-reasoned nutrient management on the basis of soil testing. Farmers pointed to 'economic factors' as being the largest obstacle to switching to the practice of sustainable agriculture. They also indicate 'uncertainty with regards to sustainable agriculture technology' as an impediment to practicing sustainable agriculture. Even so, farmers who believe environmental and regional issues to be the most pressing problems have expanded their practice of sustainable agriculture. The keys to establishing sustainable agriculture system are classified into the following four aspects. Firstly, from an economic aspect, the research indicates that agricultural policy needs to be integrated with environmental policy and that the function of market making based on the value chain needs to be revitalized. Secondly, from an environmental aspect, there is a need for an optimal resource management system to be established in the agricultural sector. In addition, sustainable agriculture practice will need to be extended with attendant environmentally-friendly and sustainable intensive technology also requiring further development. Thirdly, from a social aspect, green agriculture management needs to be fostered, technology and education extended, and social conflict mediated. Lastly, from a governance aspect, it will be necessary to strengthen good governance, assign and share suitable roles and responsibilities, build a cooperation system and utilize community supported agriculture.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.100-105
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• 2010

This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.