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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
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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 Types and Uses of Tableware China in the Latter Period of Chosun Dynasty
Lee, Eun-Wook ; Yun, Yong-I ; Lee, Jong-Mee ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 477~483
The aim of this thesis is to study how tableware china has developed, on the basis of social and cultural changes, during the latter period of Chosun Dynasty. First, general sociological background of Chosun Dynasty has been reviewed. To examine the kinds of tableware china and their use during this period, this thesis is based on Asakawa Dakumis 'A ceramic ware of Chosun Dynasty' one of the most thorough references available in the field. Various antiques and remains of different periods were compared to study the changes in tableware china types and uses In conclusion, the development in food culture brought the changes in tableware china. Tableware china and food has developed together complementarily throughout the latter period of Chosun Dynasty.
Extraction Characteristics and Antioxidative Activity of Schiznadra chinensis Extracts
Kim, Hyun-Ku ; Na, Gyung-Min ; Ye, Su-Hyang ; Han, Ho-Suk ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 484~490
The present study was conducted to investigate extraction characteristics and antioxidative activity of Schiznadra chinensis extracts. Schiznadra chinensis was extracted by reflux extraction(RE) under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability(EDA) and superoxide dismutase(SOD)-like ability of Schiznadra chinensis extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with water extracts of Schiznadra chinensis. The free sugar contents of Schiznadra chinensis extracted with water showed the highest value. Schiznadra chinensis extracts with water included higher contents of free sugar compared with those of the other solvent extracts,50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Schiznadra chinensis extracted with 50% ethanol showed the highest value. Schiznadra chinensis extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts. The electron donating ability of extracts were 60.87% in water, 57.24% in 50% ethanol, and 55.61% in 75% ethanol.
Effects of Irradiation and Fumigation on Physicochemical Properties of Red Pepper during Storage
Kim, Byeong-Keun ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 491~498
In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr,
and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).
Extraction Characteristics and Antioxidative Activity of Cassia tora L. Extracts
Na, Gyung-Min ; Han, Ho-Suk ; Ye, Su-Hyang ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 499~505
The present study was conducted to investigate extraction characteristics and antioxidative activity of Cassia tora L. extracts. Cassia tora L. was extracted by reflux extraction under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability and superoxide dismutase-like ability of Cassia tora L. extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with 50% ethanol of Cassia tora L.. The free sugar contents of Cassia tora L. extracted with water showed the highest value. Cassia tora L. extracts with water included higher contents of free sugar compared with then of the other solvent extracts, 50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Cassia tora L. extracted with 50% ethanol showed the highest value. Cassia tora L. extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts.
The Study on the Quality Characteristics of Cake Prepared with Fat Substitute
Woo, Na-Ri-Yah ; Ahn, Myung-Soo ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 506~515
This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing
MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing
MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.
on the Quality of Seasoned Cuttle during Storage
Noh, Jung-Eun ; Kim, Byeong-Keun ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 516~523
This study was conducted to investigate the changes in the qualify of gamma-irradiated seasoned cuttle during storage. Seasoned cuttle packed in PVC film (0.06 win) was stored at
for 6 months after treatment with doses of 0 to 7 kGy. Microbial populations of seasoned cuttle were
in total aerobic bacteria,
in yeasts &molds, and negative in coliforms, which were effectively reduced by 3 kCy or higher up to the undetectable level(<20 CFU/g). The pH and moisture content of the samples were not changed with irradiation, but moisture was some decreased during storage. The instrumental color (especially Hunter b value), pigments (lipophilic &hydrophilic) and TBA value of the samples increased with storage time as well as irradiation dose more than 3 kGy. The influence of storage condition, however, were more significant. Irradiation did not induce any changes in volatile basic nitrogen (VBN) and trimethylamine (TMA) contents, thereby maintaining their contents lower than those of the non-irradiated samples during storage by reducing the microbial load.
Study on the food selection by analyzing the correlates of perceptions and consumptions frequency of foods
Kim, Chul-Won ; Kim, Tae-Hee ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 524~531
This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.
Exploratory Analysis on Attributes of Party Planning and Comparisons of Customers' Perception for Party Planning
Chong, Yu-Kyeong ; Kim, Sun-Hee ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 532~543
The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.
A Study on the Relationship Marketing of Family Restaurant Toward Customers' Satisfaction, Switching Behavior and Store Loyalty
Kim, Young-Kyu ; Choi, Young-Joon ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 544~555
The purpose of this study is to highlight the importance of relationship marketing which has been developed as an alternative way of handling marketing in family restaurants. This study focused on the consumers' behavior - mainly their switching behavior and loyalty toward relationship marketing activities exercised by from family restaurants. 269 usable questionnaires were collected from customers patronizing three family style restaurants in Seoul. Several statistical methods were used including descriptive analysis, reliability test, covariance analysis, confirmatory factor analysis, and covariance structural analysis. The result drawn from empirical test proved that relationship marketing activities actually are the significant determinants of relationship quality and thus to the customers' behaviors toward the restaurants they patronize. Managerial implications can be drawn from the result findings that restaurant companies can identify the activities of relationship marketing to continue the long-term relationship with their customers. Also restaurant companies can use the activities of relationship marketing as differentiating strategies, and allocate their resources into the activities of relationship marketing.
A thought on Korea food culture and collectivity+
Oh, Se-Young ; Lee, Hun ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 556~565
This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.
Changes of Vitamin C and Chlorophyll Contents in Oi-Kimchi with Storage time
Park, Mi-Lan ; Lee, Yeon-Jung ; Kozukue, Nobuyuki ; Han, Jae-Sook ; Choi, Suk-Hyun ; Huh, Sung-Mee ; Han, Gyeong-Phil ; Choi, Soo-Keun ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 566~572
This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.
A Study on the Satisfaction of the Buffet Menu Quality of the Hotel Customers
Choi, Su-Keun ; Lee, Yeon-Jung ; Lee, Jin-Hyung ;
Journal of the Korean Society of Food Culture, volume 19, issue 5, 2004, Pages 573~586
This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. The result of positive analysis is as follows. Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance. Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When it comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu. Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality. Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.