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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 19, Issue 6 - Dec 2004
Volume 19, Issue 5 - Oct 2004
Volume 19, Issue 4 - Aug 2004
Volume 19, Issue 3 - Jun 2004
Volume 19, Issue 2 - Apr 2004
Volume 19, Issue 1 - Feb 2004
Selecting the target year
The Changes of Biologically Functional Compounds and Antioxidant Activities in Ecklonia cava with Blanching Times
Kim, Jin-Ah ; Lee, Jong-Mee ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 369~377
This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. As biologically functional compounds, the contents of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins(
) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of minerals, vitamin C,
and total polyphenol were decreased however
was not affected by blanching time, and antioxidant activities were decreased with blanching time.
A Literature Review of the Tea Utensils in the Koryo Dynasty and Chosun Dynasty
Lee, U-Joo ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 378~391
The Korean tea culture appeared in a variety of ceremonies of the royal household. It was a method of religion for scholars and Buddhist monks, and sometimes it also was a refinement, too. in addition, it played an important role as a household medicine for the common people. As mentioned above, the Korean tea culture has a deep-rooted effect on the Korean traditional culture from the spiritual aspect, art, learning, to the practical life. Recently the tea culture has been rapidly coming into vogue. So the tea culture has been recognised not only to be an index of the cultural level, but also to be an important cultural phenomenon. Besides, It came to be a major role as a reception method by which we can communicate with quests from ail over the world. Because preferred tea was different according to the times and to the regions, tea utensils have been changed along with the tea culture. The present Korean tea culture has a tendency to go to the somewhat different way from the traditional one. This study has the purpose to let us apprehend the Korean traditional culture and hold the national pride. In addition, the value of the Tea should be assessed more properly, and our own Tea that is unique, simple, and natural, should be settled in the our culture.
The Study on the Present Status of Overseas and Domestic Tourism Products Focusing on Traditional Foods+
Chang, Hae-Jin ; Yang, Il-Sun ; Chung, La-Na ; Shin, Seo-Young ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 392~398
The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.
The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop
Oh, Seung-Hee ; Kim, Yong-Wook ; Kim, Myoung-Ae ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 399~406
The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with
, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.
An Empirical Study on the Comparison of Satisfaction and Loyalty of Customers at McDonald's Stand Alone and Co Branded Outlets+
Kim, Young-Kyu ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 407~418
A study of the comparison of customers' satisfaction and loyalty at McDonald's two types of outlets is presented. The objective of this study is to test correlation among selection attributes, customer satisfaction and loyalty of customers patronizing two types of Mcdonald's restaurants - stand alone and co-branded, as Mcdonald's is known to be actively participating in co-branding with discount stores such as E-Mart. In order to measure customer loyalty, benchmark scores from customers showing extreme satisfaction are compared to the mean scores of total sample customers at each outlet. Meeting or exceeding benchmarking scores does not automatically bring in and create loyal customers but in doing so will certainly help build up strong customer relationship which will create additional loyalty. Marketers should be well aware that statistically significant difference do exist between these two groups of customers and should take into consideration these findings in opening up new outlets or renovating existing outlets.
Effects of Dietary Sea Tangle on Blood Glucose, Lipid and Glutathione Enzymes in Streptozotocin-Induced Diabetic Rats
Cho, Young-Ja ; Bang, Mi-Ae ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 419~428
The Purpose of this study was to investigate the effect of dietary sea tangle in diabetic rats treated with streptozotocin(STZ). Four groups of rats (Sprague-Dawley male rats,180-200g) were normal rats fed control diet(C), diabetic rats fed control diet(CD), normal rats fed sea tangl diet(T), and diabetic ,rats fed sea tangle diet(TD), diabetes was induced by single injection of streptozotocin(60mg/kg B.W.). High density lipoprotein(HDL) of T and TD group were higher than other groups(C and T groups). And the weekly change of blood sugar was decreased in the 3th and 4th weeks. But serum triglyceride (TG) of diabetic rats fed sea tangle diet(TD) was lower than diabetic rats fed control dlet(CD). Activity of hepatic microsomal Glucose 6-phosphatase(G6Pase) was significantly increased CD and TD groups higher than C and T groups. Hepateic glutathione S-transferase(GST of T, CD and TD groups were significantly lower than C group(p<0.05), glutathione peroxidase (GPX) of T and TD groups were significantly higher than C and CD groups(p<0.05).
Effect of Phytosterol Treatment on Plasma Lipids and Glucose in Rats
Koo, Bon-Soon ; Lee, Jang-Woo ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 429~434
Diet effect of separated-purified phytosterol, obtained from soybean scum, in rats during 4 weeks was as follows. At this experiment, checking points were plasma lipids and glucose concentration as well as insulin level in plasma, pancreas and femur. Purity of above phytosterol was 68.3%, and composition was capesterol 21%,
-stigmasterol 62.3%, sitosterol 11.0% and unknowns 5.8%, respectively. Triglyceride, total cholesterol and phospholipids content was decreased as increasing of phytosterol amount(
). But excessive treatments more than 3% there was no any additional effect. From these experiment optimum amount of phytosterol level was around 3%(w/w). But phytosterol treating didn't show any effects on the changes of carbohydrate relative tissues like plasma glucose concentration as well as insulin level in plasma, pancreas and femur.
A Survey on the Korea Traditional Cookies of Housewives in Seoul Area
Yoon, Sook-Ja ; Kim, Woon-Jin ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 435~446
A self completed survey of 250 housewivies living in the Seoul. The aim of this study was to investigate the perceptions and preferences of 20's, 50s housewives to Korean traditional cookies. The result is as follows. As to the preference of Korean traditional cookies, 86.0% answered they liked it. The frequency rate or eating Korean traditional cookies showed that 2 times a year reached the highest 45.6%. They usually purchase Korean cookies on the market rather than making them by themselves. The study showed that 50s housewives preferred Korean cookies are yakwa(74.3%), maejackwa(35.7%) and kangjung(34.3%) otherwise 20s housewives preferred Korean traditional cookies are yakwa(79.4%), hanging(60.0%) and yeat gangiung(39.4%) This survey study may contribute to the improvement of Korean traditional cookies.
Patterns of Fortified Food Use among Teenagers in Chungnam Province and Daejeon City in Korea
Yang, Ja-Kyung ; Kim, Sun-Hyo ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 447~459
Fortified foods are consumed widely in modem society according to increased concern on health oriented foods. This study investigated the patterns of vitamin-and/or mineral-fortified food use among 677 teenage students(13-18 years of age) in Chungnam province and Daejeon city in Korea using questionnaire. More than 63.7% of total subjects consumed more than one package of fortified foods belonged to more than three categories of five categories including sweets/biscuits, ramyons, beverages, milk and dairy products, and breads as a frequency of more than 1-2 times/week during previous three months prior to present survey. Consumption of fortified foods was higher in middle school students than in high school students(p<0.05), and in females than in females(p<0.001). Users of fortified foods took the snacks more often(p<0.001), and they tended to believe more positively that fortification can be helpful in health maintenance than did non-users. Users preferred vitamin C and Ca(calcium) as a fortified nutrient. Major fortified nutrients in fortified foods taken by users were various; vitamin B-complex and Ca from sweets/biscuits, Ca from ramyons, vitamin C and Ca from beverages, Ca and iron from milk and dairy products and breads. These results suggest that fortified foods are used commonly and are influenced by several factors among teenagers. Types of fortified nutrient, in fortified foods taken by subjects, are various and fortification is performed unspecifically. As a consequence both nutrition education and government regulation on fortified foods should be enforced to maximize the benefits and minimize the hazard of their use.
A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region
Lee, In-Seon ; Kim, Hye-Young L. ; Kim, Eun-Jung ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 460~467
Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.
A Study of the Care Giver's Perception on Weaning Foods in Atopic Dermatitis Infants
Min, Sung-Hee ; Oh, Hae-Sook ;
Journal of the Korean Society of Food Culture, volume 19, issue 4, 2004, Pages 468~475
The purpose of this study was evaluate the perception on the relationship between feeding and atopic dermatitis of infants. The results are summarized as follows:. The feeding method of atopic dermatitis infant was composed of breast feeding 26.9%, bottle feeding 50.9%, and mixed feeding 22.2%. 95.3% of the subjects recognized mother's meal during breast feeding were transmitted to infant, but 30.8% of breast feeding restricted their foods. Weaning food was recognized as a nutritional supplement primarily. 61.5% of the subjects perceived the relation between food and atopic dermatitis and 58.8% of the subject perceived atopic dermatitis infants will be cured by growing. 39.9% of the subjects answered that special food developed and made worse atopic dermatitis in their infants. Egg, mackerel, milk, pork, chicken scored high as doubtful food related with atopic dermatitis. It is necessary to find out the food that develop atopic dermatitis symtoms and make guidelines for diet therapy for the infants with atopic dermatitis.