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Journal of the Korean Society of Food Culture最新文献

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Study on Cognition and Acceptance of Western Food in Joseon Enlightenment Period (1876~1910) 朝鲜启蒙时期(1876~1910)对西餐的认知与接受研究
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.714
Kyou-Jin Lee
{"title":"Study on Cognition and Acceptance of Western Food in Joseon Enlightenment Period (1876~1910)","authors":"Kyou-Jin Lee","doi":"10.7318/KJFC/2015.30.6.714","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.714","url":null,"abstract":"This research investigated changes in Joseon food culture mainly focusing on acceptance of Western food in the enlightenment period. Joseon intended to learn the advanced technology of the West. Through an exchange with various Western countries, the royal family and upper class of Joseon rapidly accepted foreign food and food culture. As hotels were built in Incheon and Seoul, foreign food became more widely provided, which spread to the public, accordingly, and Western style restaurants were built and spread to the Busan area besides Seoul. As Western food rapidly spread, concerns arose. Particularly, after an attempt to assassinate Gojong by inserting poison into his coffee in 1898, appeals were made concerning Western food \"that should not be consumed, because it is not proper for Korean people's intestines and stomach\".","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"67 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116379660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Relationships between Children’s Dietary Self-efficacy, General Characteristics and Mother’s Parenting Self-efficacy among Elementary School Students in Seoul Area 首尔地区小学生饮食自我效能感、一般特征与母亲教养自我效能感的关系
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.703
Ji-ye Lim, S. Min, Min June Lee
{"title":"Relationships between Children’s Dietary Self-efficacy, General Characteristics and Mother’s Parenting Self-efficacy among Elementary School Students in Seoul Area","authors":"Ji-ye Lim, S. Min, Min June Lee","doi":"10.7318/KJFC/2015.30.6.703","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.703","url":null,"abstract":"The purpose of this study was to determine the relationship between children's dietary self-efficacy, general characteristics and mother's parenting self-efficacy among elementary school students. Mother's parenting self-efficacy was significantly higher as parents' educational levels increased (p","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133889435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot 有机胡萝卜与常规胡萝卜的品质特性及抗氧化活性
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.778
Jin Lee, Min-Sun Chang, Gun-Hee Kim
{"title":"Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot","authors":"Jin Lee, Min-Sun Chang, Gun-Hee Kim","doi":"10.7318/KJFC/2015.30.6.778","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.778","url":null,"abstract":"Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121697932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder 添加不同浓度人参粉的巴氏杀菌人参米酒的品质特性
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.757
J. Min, N. Kim, U. Kim, H. Han
{"title":"The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder","authors":"J. Min, N. Kim, U. Kim, H. Han","doi":"10.7318/KJFC/2015.30.6.757","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.757","url":null,"abstract":"The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, ) showed higher Brix content than 4% ginseng Makgeolli (). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123253807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Study on Perception and Preference Regarding Korean Fast Food among Students with Food-related Majors City of Pegnitz in Germany 德国佩格尼茨市食品相关专业学生对韩国快餐的感知与偏好研究
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.726
J. Song
{"title":"Study on Perception and Preference Regarding Korean Fast Food among Students with Food-related Majors City of Pegnitz in Germany","authors":"J. Song","doi":"10.7318/KJFC/2015.30.6.726","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.726","url":null,"abstract":"The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab is most suitable for fast food and sorted Japchebab, Gunmandu, Bulgogidubbab, Makjeok, Bibibguksu, and Musaengche, in descending order, regarding globalization of Korean food. Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122074912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study 米和米零食提取物抗炎活性的体外研究
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.797
Hyun‐Hwa Baek, O. Yu, Moon‐Sun Byun, Y. Cha
{"title":"Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study","authors":"Hyun‐Hwa Baek, O. Yu, Moon‐Sun Byun, Y. Cha","doi":"10.7318/KJFC/2015.30.6.797","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.797","url":null,"abstract":"Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124885481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics of Pound Cake with Cranberry Powder 蔓越莓粉磅蛋糕的品质特征
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.750
Sung Yuon Lee, Hyun-Chul Jeong, S. Yoo
{"title":"Quality Characteristics of Pound Cake with Cranberry Powder","authors":"Sung Yuon Lee, Hyun-Chul Jeong, S. Yoo","doi":"10.7318/KJFC/2015.30.6.750","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.750","url":null,"abstract":"This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127375059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Physicochemical Characteristics and Antioxidant Activities of Organic Strawberries 有机草莓理化特性及抗氧化活性研究
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.773
E. Lee, M. Jang, Gun-Hee Kim
{"title":"Physicochemical Characteristics and Antioxidant Activities of Organic Strawberries","authors":"E. Lee, M. Jang, Gun-Hee Kim","doi":"10.7318/KJFC/2015.30.6.773","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.773","url":null,"abstract":"Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121036586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect on Behavior of Instant Rice Selected Attributes According to Food Lifestyle 食物生活方式对速食米选择性状的影响
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.804
In-joo Youn, So-Hyeong Myeong, Deok-Ihn Yoon
{"title":"The Effect on Behavior of Instant Rice Selected Attributes According to Food Lifestyle","authors":"In-joo Youn, So-Hyeong Myeong, Deok-Ihn Yoon","doi":"10.7318/KJFC/2015.30.6.804","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.804","url":null,"abstract":"A Study of Instant rice selected attributes of instant rice, the decrease in rice consumption is in fact been hailed as a stock and based on dietary lifestyle through prior research, attempting to validate whether the behavior between the related implications. The instant rice revitalization plan of conducting were developed further, consumers want instant rice and at the same time. Confirmed based on the selected attributes of instant rice according to consumer dietary lifestyle through this research to know could have instant rice selection attributes affect the degree of the action. Compare the differences of regional instant rice selected attributes gradually increasing area for future research, instant rice consumers surveyed Seoul, Gyeonggi-do area only residing in the limitations of this study, which, because you are studying in different regions.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122517819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea) 有机菠菜与普通菠菜的抗氧化活性及品质特性
Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.813
Shin-Young Lee, M. Jang, Gun-Hee Kim
{"title":"Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)","authors":"Shin-Young Lee, M. Jang, Gun-Hee Kim","doi":"10.7318/KJFC/2015.30.6.813","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.813","url":null,"abstract":"Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133411812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
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