• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.127-132
• /
• 1998

In order to fad out an efficient way of topdressing nitrogen fertilizer in mulch-cropping system of onion(Allium cepa L.), solid, slow-release, and liquid forms of nitrogen fertilizers were allied to cv. 'Changnyungdaego' various number of times at different time, with 5 topdress applications of solid fertilizer serving as a control. Whole basal application of conventional solid fertilizer and 2 slow-release fertilizers were labor-saving and showed improved storage quality of bulbs, but resulted in poor plant growth and considerably low yield due to fertilizer shortage from early April. This suggests that topdress application is necessary. Liquid form of nitrogen fertilizer was more effective for plant growth and yield and saving labor than the solid form. Early applications was effective for increasing yield and storage quality of onion bulbs harvested. Thus two applications of liquid form of nitrogen fertilizer in February and March at rome month interval are recommended in mulch crowing system of onion.

• The Korean Journal of Food And Nutrition
• /
• v.8 no.1
• /
• pp.6-12
• /
• 1995

The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

• Korean Journal of Agricultural Science
• /
• v.44 no.4
• /
• pp.586-594
• /
• 2017

Mitochondrial activity affects skeletal muscle energy metabolism and phenotype. To address whether mitochondrial activity can modulate muscle phenotype in vitro, protein expression of myosin heavy chain (MyHC) in C2C12 muscle cell lines was investigated after treated with antimycin A, an inhibitor of oxidative phosphorylation in mitochondria. Fully differentiated C2C12 myotubes were administrated with different concentration of antimycin A including 0, 100, 200, 500, 700, and 1000 ng/mL. After 72 h treatment, myosin heavy chain isoform expression and related enzyme activity (lactate dehydrogenase; LDH and creatine kinase) were analyzed. Administration of antimycin A changed expression of MyHC in C2C12 myotubes showing a shift from slow to fast twitching muscle type. Protein expression of MyHC type 2b (fast twitching muscle type) was decreased (P < 0.05) by antimycin A treatment (500, 700, and 1000 ng/mL) when compared with control group. Administration of antimycin A (1000 ng/mL), however, decreased (P < 0.05) MyHC type I (slow twitching muscle type). Interestingly, LDH activity was increased (P < 0.05) by antimycin A treatment. Results from our current study proposed a possibility that skeletal muscle phenotype, including MyHC and LDH activity, can be shifted from slow to fast twitching type by inhibiting the mitochondrial activity in C2C12 myotubes.

• Journal of Agricultural Extension & Community Development
• /
• v.16 no.2
• /
• pp.305-335
• /
• 2009

The objectives of this study were to compare alternative agri-food system among Korea, Japan, USA and Italy. This study explore the situation and its challenge of alternative agri-food system. Alternative agri-food system is movement against global agri-food system and food multinationalization. Four alternative agri-food system not only have something in common but also have something in difference. We tried to make clear the commons and differences. But many these ideas were useful in someways, but none could be used to explain everything. This study was the touchstone of Korea's alternative agri-food system. We introduced simplistic ideas and compared four alternative agri-food system. This study sparking renewed discussion about Korea's alternative agri-food system, namely, 'The domestic farm products are the best movement'.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 1994.03a
• /
• pp.35-49
• /
• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Environmental and Resource Economics Review
• /
• v.22 no.4
• /
• pp.817-841
• /
• 2013

The purpose of this study is to examine feasibility of the 'Master Plan of 2013 Slow Food Expo(2013 AsiO Gusto), Korea' and to analyze the following economic effect. To this end, we used existing data and statistics, and estimated the demand by means of survey for people's traveling and questionnaires for ordinary Koreans. For examining financial feasibility for hosting the Expo, BC ratio (Benefit-Cost Ratio) and NPV (Net Present Value) was applied. For estimating the economic effect following the Expo, the effect on all over the country and the Gyeong-gi province was analyzed, using the MRIO (Model of Regional Input-Output). Specifically, with the net effect of Expo, the economic feasibility test shows 1.04~2.15 BC ratio with 10% free admission, and 1.02~2.27 BC ratio in Finance analysis. Furthermore, the Expo feeds through Gyeong-gi (including Nam-yang-ku) regional economies with production induction effect, value-added induction effect, and employment induction effect. The amounts of regional effects are 373.6~738.7 billion won, 166.2~327.4 billion won, and 1,971~2,009 persons, respectively. Also, the "2013 Slow Food Expo, Korea" was analyzed profitable in general. Residents in Nam-yang-ju expects the Expo to bring vitalities into their hometown. The Expo is highly related to the positive economic effectiveness of Nam-yang-ju.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.3
• /
• pp.591-598
• /
• 2017

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide($ClO_2$) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples decreased slightly, but the weight of the control changed faster than those of the $ClO_2$ gas treated samples during the storage period. The decay ratio of control was higher than those of the $ClO_2$ gas treatments since 4 days of storage. The pH and acidity in the control and in the $ClO_2$ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the $ClO_2$ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the $ClO_2$ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm $ClO_2$ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm $ClO_2$ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.1
• /
• pp.127-134
• /
• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Journal of Korean Medicine for Obesity Research
• /
• v.8 no.1
• /
• pp.1-12
• /
• 2008

Adverse reactions to foods are common and increasing problems worldwide. It is important to differentiate between the different forms of adverse reactions to foods, in particular the difference between food intolerance and food allergy. Food allergy is an adverse immunologic response to food and typically rapid in onset, whereas food intolerance is consequence of a variety of non-immune mechanisms and slow in onset. It has been difficult to diagnose food intolerance because of lack of diagnosis measure. There are now effective findings to identify food intolerance, and paradigms with food allergy are shifting. Food intolerance affects virtually every part of the body-from mildly uncomfortable symptoms to severe illness. While there is no known simple 'cure' for food allergy and food intolerance, there are a number of measures that will help avoid and lessen symptoms and correct the underlying causes. We focus the diagnosis and treatment of food intolerance through various views.

• Korean journal of food and cookery science
• /
• v.10 no.4
• /
• pp.405-411
• /
• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.