• Journal of the korean veterinary medical association
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• v.7 no.6
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• pp.3-13
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• 1963

A large Proportion of an apparently healthy flock showed symptomes characterized by depression, loss of appetite, and watery diarrhea, and distention of the croup with sour-smelling contents, presenting severe cyanosis of comb. Laying flock revealed sever

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.126-131
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• 2005

Richadella dulcifica, a native shrub in tropical West Africa, gives red berries that have the unusual property of modifying a sour taste into a sweet taste. The red berries contain a taste-modifying protein named miraculin. A synthetic gene encoding miraculin was placed under the control of constitutive promoters and transferred to lettuce. High expression of miraculin was obtained, with accumulation of up to 1% total soluble protein in lettuce leaf. In addition, the miraculin expressed in lettuce possesses a taste-modifying activity.

• Bulletin of Food Technology
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• v.21 no.2
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• pp.67-69
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• 2008

• Proceedings of the Korean Institute of Landscape Architecture Conference
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• 2007.10b
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• pp.135-140
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• 2007

Landscape Architecture is the everlasting theme while the architecture is the concretionary symbol. In other words, greening system is the only living infrastructure in city. Sour of a city regional cultural connotation is decided by the city owners and presented as the exterior style and features by architecture, road, and context and landscape etc. This passage will discuss the outward manifestation and interior relationship, trend of development of Shanghai Style landscape and culture. In addition, trying to discern the progress trend of landscape in big city is also what will be talk about.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.627-636
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• 2016

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

• Food Science and Preservation
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• v.2 no.2
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• pp.277-284
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• 1995

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8$^{\circ}C$ during 6 days, at 4$^{\circ}C$ during 18days, 0$^{\circ}C$ during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8$^{\circ}C$ , but increased gradually at 0$^{\circ}C$ and 4$^{\circ}C$ storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0$^{\circ}C$, 4$^{\circ}C$, 8$^{\circ}C$ storage condition respectively.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.259-264
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• 1985

The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.59-67
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• 1977

This study was carried out to know the food habits of 200 persons, 89 males and 111 females, aged 60 years and over from June 13 to July 2, 1977 in Seoul. The results are summarized as follows: 1. Changes of the food preferences The preferences about foods after 60 years of age showed in lower scores of dislikes than those before and, however, were not significantly changed. Beef was the item which 75% of the subjects liked and was the highest in desire to eat, Likes for hot, salty, and sour taste except sweet were diminished but they generally liked hot or sweet food rather than sour or salty one and also warm dish rather than cold one. A majority of them wanted to have their meals cook more soft and tender. 2. Intakes of foods The average consumptions of the basic food groups per capita per day were 475.5g of males .and 431.8g of females for cereals and grains, 119.6g and 103.6g for meats add legumes, 221.7g and 216. lg for fruits and vegetables, 52.6g and 39.4g for milk and small fishes, and 5.0g and 4.7g for fats and oils. 3. Intakes of calorie and nutrients The percentage contributions of three nutrients, carbohydrate, protein, and fats to the total amounts of calories were 75.9, 12.4, and 11.7% of mates and 75.6, 12.4, and 12.0% of females. Women had a slightly higher percentage of caloric intake to RDA than men who didn't satisfy RDA. The subjects revealed an insufficient protein intake as well as calcium. Therefore, many older people have to be convinced of the importance of milk for both nutrients. The mean ratios for iron, niacin, and thiamin intake were higher than RDA and on the contrary. those for riboflavin, vitamin A, and ascorbic acid intake were below RDA. It seems necessary, for the aged to maintain good state of health, to promote their appetite, and to take regular mealtime because difficulty of teeth, illness, irregular mealtime, and loss of appetite had influence on less intakes of calorie and nutrients.