• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.117-121
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• 2001

The present study has been conflicted to verify the applicability of tire powder and food waste compost as biofilter materials to degrade volatile organic compounds. Batch and column tests were performed to determine the optimum ratio of tire powder to compost and the appropriate mixing type of two materials for removal of the selected VOCs, i.e., benzene, ethylbenzene, PCE, and TCE. According to batch tests, tire powder and compost mixture had faster removal rate than the compost. The biofilter column filled with tire powder and compost showed better VOC removal efficiency than that filled with only tire powder. In this study, the best removal rate was observed in the sandwich type column test of which the tire : compost weight ratio was 1:2

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.314-317
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• 2004

IGF-I rich fraction 분리는 분만 후 24시간이내에 착유한 젖소 초유를 30kDa과 1kDa Ultrafiltra-tion(UF) membrane을 이용하여 분리하였다. 분리한 IGF-I rich fraction은 sandwich ELISA로 정량한 결과 1mg/ml 각 암세포에 미치는 영향을 실험하였다. 그 결과IGF-I rich fraction $1mg/m{\ell}$의 농도로 처리하였을 때 A-427ce11은 33%, SK-HEP-1 cell은 약 2%, A498 cell은 약 22%의 암세포 성장저해 효과를 보였고 HeLa는 약 5% 이하의 세포 증식 저해율과 WiDr cell은 약 30%의 세포성장 저해율을 나타내었으며, 유일하게 위암 세포주인 SNU 16에 대해서는 $1mg/m{\ell}$과 $100{\mu}g/m{\ell}$ 및 $10{\sim}1{\mu}g/m{\ell}$의 농도에서 약 15%와 10% 및 약 5% 이하의 세포 증식율을 나타내었다.

• Journal of Korean Home Economics Education Association
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• v.28 no.3
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• pp.79-88
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• 2016

The purpose of this study was to distinguish which food is fast foods and to define the characteristics of fast foods. The 14 kind of foods(hamburger, pizza, fried chicken, raymyeon, hotdog, doughnut, fried fish cake, jajangmyeon udong, ice cream, dukbokki, spaghetti, sandwich, gimbab, and salad) and 5 characteristics of fast foods(takeout, franchise, fast serving, unhealthy, and cheap price foods) were selected based on the dictionary and previous research papers about fast foods for this study. A total of 306 male and female high school student in Daejeon area were participated. The data were gathered by questionnaire and analyzed by SPSS/WIN 18.0 program. The participants evaluated the fast foods as delicious and convenient foods but non-nutritious, i.e. high fat but vitamin deficient foods. Among the 14 foods examined, hamburger, pizza, and fried chicken were the foods which more than 90% of the participants acknowledged to fast foods. Dukbokki, spaghetti, sandwich, gimbab, and salad were the foods which less than 50% of the participant acknowledged to fast foods. Among the 5 characteristics of fast food examined, unhealthy foods showed the highest sensitivity, specificity, predictive value, and odds ratio(0.803, 0.712, 0.597, and 2.79, respectively), and cheap price showed the lowest values of those(0.565, 0.335, 0.242, and 0.85, respectively) for acknowledging foods to fast foods. As conclusion, hamburger, pizza, and fried chicken were the representative foods of fast foods. Fast foods are generally considered as fast served cheap price foods, but the participants did not think the fast foods as fast and cheap foods. The most distinguished characteristics of fast foods in the students' minds was unhealthy foods.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.113-120
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• 2006

Insulin-like growth factor-I(IGF-I) rich fraction, which was obtained molecules ranged between 30 and 1 kDa, was fractionated by ultrafiltration from bovine colostral whey. IGF-I rich fraction was confirmed by SDS-PACE and western blotting and then the quantity of IGF-I was measured by sandwich ELISA. ICF-I concentration in IGF-I rich fraction was 10 ng/mg proteins. IGF-I rich fraction, standard IGF-I and colostral whey weie treated to murine peritoneal macrophages. And then we experimented that effect of immune activity on macrophage and splenocyte. As a result, in group treated with IGF-I rich fraction $1{mu}g/mL$, production of interleukin-6 and nitric oxide were 9.85 ng and $17.17{\mu}M$ and production of phagocytosis, tumor necrosis factor-${\alpha}\;and\;H_{2}O_{2}$ were 78.3, 34.5 and 6% compared to the control group. In splenocyte immune response, B cell and T cell proliferation and NK cell activity were 103, 126 and 22.2% in group treated with IGF-I rich fraction $1{\mu}g/mL$ to compared to the control, respectively.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.55-65
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• 2011

This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.91-96
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• 2021

This study was performed to provide fundamental data on hygiene and quality control of ready-to-eat sandwiches. Predictive models were developed to the kinetics of Staphylococcus aureus growth in these sandwiches as a function of temperature (10, 15, 25, and 35℃). The result of the primary model that used the Gompertz equation showed that the lag phase duration (LPD) and generation time (GT) decreased and the exponential growth rate (EGR) increased with increasing storage temperature. The secondary model showed an R² for M and B of 0.9967 and 09916, respectively. A predictive growth model of the growth degree as a function of temperature was developed. L(t)=A+Cexp(-exp(-B(t-M))) (A=Initial contamination level, C=MPD-A, B=0.473166-0.045040*Temp-0.001718*Temp*Temp, M=19.924824-0.627442*Temp-0.004493*Temp*Temp, t=time, Temp=temperature). This model showed an R² value of 0.9288. All the models developed in this study showed a good fit.

• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.271-275
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• 2015

Colloidal semiconductor CdSe-ZnS core-shell nanocrystal quantum dot (Qdot) are luminescent inorganic fluorophores that show potential to overcome some of the functional limitations encountered with organic dyes in fluorescence labeling applications. Salmonella Enteritidis has emerged as a major cause of human salmonellosis worldwide since the 1980s. A rapid, specific, and sensitive method for the detection of Salmonella Enteritidis was developed using Qdot as a fluorescence marker coupled with immunomagnetic separation. Magnetic beads coated with anti-Salmonella Enteritidis antibodies were employed to selectively capture the target bacteria, and biotin-conjugated anti-Salmonella antibodies were added to form sandwich immune complexes. After magnetic separation, the immune complexes were labeled with Qdot via biotin-streptavidin conjugation, and fluorescence measurement was carried out using a fluorescence measurement system. The detection limit of the Qdot method was a Salmonella Enteritidis concentration of $10^3$ colony-forming units (CFU)/mL, whereas the conventional fluorescein isothiocyanate-based method required over $10^5CFU/mL$. The total detection time was within 2 h. In addition to the potential for general nanotechnology development, these results suggest a new rapid detection method of various pathogenic bacteria from a complex food matrix.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.829-839
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• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.