• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.418-428
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• 2022

The purpose of this study was to obtain the codex classification information on the primary food commodity (fresh state) of processed foods of plant origin that are included in the Codex Classification of Foods and Animal Feeds. Furthermore, whether or not the primary food commodity is included in the primary food classification from the Food Code of Korea was investigated. The results are summarized as follows: First, the Codex Classification information (number of classification codes/number of the primary food commodity group that fresh commodities of processed foods are classified/number of primary food commodity that is not included in the Codex Classification) by a processed food group appeared to be 46/8/0 for dried fruits, 76/11/1 for dried vegetables, 54/4/12 for dried herbs, 36/1/0 for cereal grain milling fractions, 17/4/3 for oils and fats (crude), 34/8/9 for oils and fats (refined), 20/8/0 for fruit juices, 3/2/0 for vegetable juices, and 19 codes for teas (in the Codex Classification, the primary food commodity group for tea does not exist). Second, the number of the primary food commodities not included in the Food Code of Korea was 9 for dried fruits, 14 for dried vegetables, 35 for dried herbs, 0 for cereal grain milling fractions, 6 for teas, 3 for oils and fats (crude), 9 for oils and fats (refined), 2 for fruit juices, and 0 for vegetable juices. Third, it was demonstrated that caution should be exercised when using Codex Classification due to differences in food classification between Codex and Korea, such as coconut (Codex, as tree nut as well as assorted tropical and sub-tropical fruit) and olive (Codex, as assorted tropical and sub-tropical fruit as well as olives for oil production), as well as special cases in the Codex Classification, such as dried chili pepper (Codex, as spice), tomato juice (Codex, as vegetable for primary food commodity and as fruit juice for juice) and ginger (Codex, as spice for rhizome and not including as primary commodity for leaves).

• (The)Study of the Eastern Classic
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• no.50
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• pp.55-88
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• 2013

Gwonwu Hong Chan-yu is one of the modern and contemporary Korean scholars of Sino-Korean literature and one of the literati of his era, so is respected as a guiding light by academic descendants. Gwonwu was a teacher of his era, who experienced all the turbulence of Korean society, such as the Japanese occupation by force, the Korean War, the military dictatorship, and the struggle for democracy, and who educated and led young scholars of his time. However, academia has not payed attention to his life and achievements since his death. This paper is to examine the poetry of Gwonwu Hong Chan-yu, one of the representative modern and contemporary scholar of Sini-Korean literature, which has not yet been discussed by academia. The minimal meaning of this paper is that it is a first work based on his anthology, which has not been discussed by academia, and a first full-scale study on Gwonwu Hongchan-yu. For the reason, this paper aims at the detailed inspection of his poetic pieces recorded in his anthology. Nonetheless, despite such intentions, some limits cannot be avoided here and there in this paper for the insufficient knowledge and academic capability of this paper's writer and for the lack of academic sources. Gwonwu's poetry examined through his anthology shows the characteristic which is that his poems focus on exposing his own internal emotions. Such a characteristic says that his idea of poetic literature payed attention more to individuality, that is exposition of private emotions, than to social utility of poems. Gwonwu's such an idea of poetic literature can be generally affirmed throughout his poetry. Accordingly, Gwonwu preferred classical Chinese poems to archaistic poems, and single poems to serial poems; and avoided writing poems within social relations such as farewell-poems, bestowal-poems, and mourning-poems. When the characteristics of Gwonwu's poetic literature get summarized as such, however, some questions remain. The preferential question is whether the poems in his anthology are the whole poetry of him. Although Gwonwu's poetic pieces that the writer of this paper have checked out till now are all in his anthology, it is very much questionable whether Gwonwu's poetry can be summed up only with these poems. The next question is what is the writing method for taking joy(spice), sentiment, and full-heart into his poems if Gwonwu's poems focus on exposing his internal emotions, and if poems exposing joy and poems exposing sentiment and full-heart appear coherently in various different spaces and circumstances of writing. The final question is what are the meanings of Gwonwu's poems if his poetry checked out through his anthology directly shows either the reality carried in his poems or the reality of a time in his life. The questions listed above are thought to be resolved by the synchronizing process of stereoscopic searches both for Gwonwu as an individual and for the era of his life. Especially, spurring deeper researches toward a new direction regarding Gwonwu's poetry has an important meaning for construction of a complete modern and contemporary history of Sino-Korean literature and for procurement of continuous research on Sino-Korean literature and its history. For the reason, it is thought that more efforts of researchers are required.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.1-6
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• 2013

Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter's color values, American Spice Trade Association (ASTA) color and particle size). Microbial analysis resulted in $10^3-10^6$ CFU/g of total aerobic count and same of yeasts & molds, where 2 samples were positive ($10^3$ CFU/g) for coliforms. The moisture contents (7.25% to 12.73%) were with in the range as described in the Korean Food Standards Codex. Noteworthy variations were observed in pH (4.97 to 5.15), Hunter's ${\Delta}E$ values (47.19 to 58.04) and ASTA color values (89.31 to 98.61). Although the color differences were evident among the samples, but the Hunter values were not in good correlations with ASTA color values. The average particle sizes of the all samples were comparable ranging from $605{\mu}m$ to $1251{\mu}m$ with few exceptions. There was a great variation in the key quality attributes of commercially available red pepper powders that should be considered for their various uses in food products.

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.18-24
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• 2000

Pepper (Capsicum annum L.) used as a spice or fruit vegetable has been transplanted for cultivation to accompany the production of its seedlings in general. The experiment was done to measure the effect of its cultivars (Daemyng; Wanggochu), priming (chemicals; concentration; period), light quality (red; far-red; blue; dark) during priming, and germination temperature (25 or 15$^{\circ}C$ constant; 25/15$^{\circ}C$ alternating) on the rate of germination done under incandescent lamps until 9 days after sowing. Seed germination was better when primed with Ca(NO$_3$)$_2$ than with KNO$_3$. Priming for 6 to 12 days using the former chemical enhanced the final germination rate and shortened the elapsed days to 50% germination, $T_{50}$, compared to no-priming. Under $25^{\circ}C$ constant germination temperature, primed seeds at darkness or far-red light showed the highest rate until 5 days after sowing or the lowest one since 7 days after sowing, respectively. The germination response at 25/15$^{\circ}C$ alternating temperature did not followed the lowest rate of 15$^{\circ}C$ constant germination temperature but inclined to that of $25^{\circ}C$ constant recorded the greatest one. Under 3 germination temperature red light treated during priming elevated the rate since 7 days after sowing compared to the other light treatments, and the germination rate of each cultivar was affected by no-priming or priming, light quality during priming. which imply their interaction to the seed germination.

• Biomolecules & Therapeutics
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• v.23 no.6
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• pp.597-603
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• 2015

Synthetic cannabinoids JWH-018 and JWH-250 in 'herbal incense' also called 'spice' were first introduced in many countries. Numerous synthetic cannabinoids with similar chemical structures emerged simultaneously and suddenly. Currently there are not sufficient data on their adverse effects including neurotoxicity. There are only anecdotal reports that suggest their toxicity. In the present study, we evaluated the neurotoxicity of two synthetic cannabinoids (JWH-081 and JWH-210) through observation of various behavioral changes and analysis of histopathological changes using experimental mice with various doses (0.1, 1, 5 mg/kg). In functional observation battery (FOB) test, animals treated with 5 mg/kg of JWH-081 or JWH-210 showed traction and tremor. Their locomotor activities and rotarod retention time were significantly (p<0.05) decreased. However, no significant change was observed in learning or memory function. In histopathological analysis, neural cells of the animals treated with the high dose (5 mg/kg) of JWH-081 or JWH-210 showed distorted nuclei and nucleus membranes in the core shell of nucleus accumbens, suggesting neurotoxicity. Our results suggest that JWH-081 and JWH-210 may be neurotoxic substances through changing neuronal cell damages, especially in the core shell part of nucleus accumbens. To confirm our findings, further studies are needed in the future.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.

• Food Science and Preservation
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• v.13 no.3
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• pp.310-315
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• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

• Korean Journal of Plant Resources
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• v.23 no.5
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• pp.465-479
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• 2010

This study was carried out to classify the regional folk plants in the inland of Gyeongsangbuk-do. According to the survey results from 582 survey sheets of 126 residents at 85 places of 17 counties and cities from March to October, 2009, the folk plants in the inland of Gyeongsangbuk-do consisted of a total 254 taxa; 76 families, 207 genera, 225 species, 2 subspecies, 26 varieties, and 1 form. The use by its usage was: 216 taxa; edible, 82 taxa; medicinal, 30 taxa; dye, 3 taxa; aroma, 4 taxa; spice, 4 taxa; ornamental, 1 taxa; fiber, 2 taxa; oil, 1 taxa; starch, 5 taxa; fuel, 9 taxa; others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by stem and root. The folk plants of 3 head families from Yeongyang and Cheongsong were 42 taxa. The consistency comparison between the scientific name and the local name were the highest in the 50's and the lowest in 80's.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.90-102
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• 2013

This study was carried out in order to catalogue the folk plants of 5 counties and cities of Chungcheongbuk-do Province from March to October, 2011. 429 pages of field notes relating to the folk plants were collected from approximately 92 local inhabitants and analyzed subsequently. The identified folk plants were of 173 taxa, composed of 150 species, 1 subspecies, 22 varieties and 129 genera under 56 families. Naturalized plants were included. The use by its usage was: 349 taxa; edible, 68 taxa; medicinal, 2 taxa; dye, 1 taxa; aroma, 4 taxa; spice, 1, taxa; ornamental, 3 taxa; oil, 1 taxa; starch, 18 taxa; others respectively, so the edible use is the highest. The most useful part was the leaf, followed by stem, and whole plant. The consistency comparison between the scientific name and the local name were the highest in the 50's and the lowest in 90's.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.