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Reverberation of Respiratory Rate on Noodle Delineation
ISSN 2581 – 4346 Available Online at www.ijms.co.in Innovative Journal of Medical Sciences 2019; 3(4):13-16 RESEARCH ARTICLE Reverberation of respiratory rate on noodle delineation Muhammad Imran Qadir, Mehwish Sultana* Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Multan, Pakistan Received on: 30 August 2019; Revised on: 20 September 2019; Accepted on: 27 October 2019 ABSTRACT The objective of the present study was to correlated breathing rate with the likeliness of eating noodles. Breathing is a normal process in all living organisms. Different organisms have different methods of breathing. The normal breathing rate is 15–20/min. The increase in breath rate causes different disorders. The breathing rate is also called respiratory rate. The normal breathing rate for an infant is 44 breaths/min. Lungs play an important role in breathing. Breathing is most important factor in human life. The breathing rate changes when we walk, run, speech, and laugh. The intake of air during breathing is called inspiration and the air comes out of our lungs is called expiration. The breathing rate is also disturbed by increase of blood pressure. Noodles are a nutritional food containing different types of carbohydrates, vitamins, or fats. It is a renowned and staple food all over the world, especially in Asian and European culture. Chinese noodles may be boiled in soups, stir-fried as chow foon, or deep-fried into crunchy strips for chow mein and other dishes. Noodle is a nutritional food which is made from dough and is present in different forms such as plain, wavy, strings, and cut into different varieties of shape. -
Ottogi (007310 KS ) Steady Earnings to Continue
Ottogi (007310 KS ) Steady earnings to continue Food & beverage 2Q18 preview: Ramen and frozen food drive strength Earnings Preview For 2Q18, we expect Ottogi to post a 7.0% YoY increase in revenue and an 18.4% gain in operating profit. We believe revenue growth was robust, driven by the continu ation July 19, 2018 of strong growth (7-9%) in noodles (ramen, vermicelli, etc.), frozen food (dumplings, pizza, rice, HMR, etc.), and seafood (canned tuna, etc.). Following some softness in 1Q18, we estimate revenue from sauces (curry, “three-minute” series), condiments (ketchup, mayonnaise, etc.), rice (cooked rice, pre-washed rice, etc.) , and oil (sesame oil, edible oil, etc.) also rose around 3-5% in 2Q18. (Maintain) Buy Particularly worth noting is the growth of ramen, which we attribute to: 1) increased sales of new products; 2) strong sales of existing products (Jin Ramen); and 3) a rise in Target Price (12M, W) ▲ 1,050,000 actual selling prices owing to reduced discounts. We estimate Ottogi’s ramen market share reached a record 26.5% in 2Q18. We believe operating profit growth was Share Price (07/19/18, W) 820,000 supported by: 1) strong revenue growth; 2) stabilizing raw material prices; and 3) price hikes in major products (canned tuna, cooked rice, and soybean oil for restaurants). Expected Return 28% Three reasons why earnings are likely to remain steady 1) Ottogi’s new products and product extensions have been well received by the OP (18F, Wbn) 169 market. Targeting the cold bibim noodle market, the company released new products like Real Jjolmyeon and Chuncheon Makguksu, which we think could bring in monthly Consensus OP (18F, Wbn) 164 sales of around W10bn during the summer, given the positive reception so far . -
Repercussions of Body Temperature on Noodle Depiction
ISSN 2581 – 4346 Available Online at www.ijms.co.in Innovative Journal of Medical Sciences 2019; 3(4):9-12 RESEARCH ARTICLE Repercussions of body temperature on noodle depiction Muhammad Imran Qadir, Mehwish Sultana* Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Multan, Pakistan Received on: 21 August 2019; Revised on: 10 September 2019; Accepted on: 26 October 2019 ABSTRACT The objective of the present study was to correlate blood grouping with the likeliness of eating noodles. The normal body temperature of a person varies depending on gender, recent activity, food and fluid consumption, time of day, and, in women, the stage of the menstrual cycle. Normal body temperature can range from 97.8°F (or Fahrenheit, equivalent to 36.5°C, or Celsius) to 99°F (37.2°C) for a healthy adult. Sometimes body temperature may be fluctuating due to the fever or hypothermia. Hypothermia is defined as a drop in body temperature <95°F. Noodles are nutritional food containing different types of carbohydrates, vitamins, or fats. It is a renowned and staple food, all over the world, especially in Asian and European cultures. Chinese noodles may be boiled in soups, stir-fried as chow foon, or deep-fried into crunchy strips for chow mein and other dishes. Noodle is a nutritional food that is made from dough and is present in different forms such as plain, wavy, strings, and cut into different varieties of shaped. Different varieties of noodles are wavy, helical, strings, or shells. Noodles are a convenient, easy, and handy meal. It is sometimes cooked in oil with different sauces or in boiling water. -
시판 압출숙면류의 저항전분 함량과 조리특성 Study on Resistant Starch Contents and Cooking Characteristics Of
KOREAN J. FOOD COOK. SCI. ISSN 2287-1780(Print) Vol. 31, No. 3, pp. 248~254 (2015) ISSN 2287-1772(Online) http://dx.doi.org/10.9724/kfcs.2015.31.3.248 시판 압출숙면류의 저항전분 함량과 조리특성 류복미 ․ 김창순1† 창원대학교 생활과학연구소, 1창원대학교 식품영양학과 Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles 1† Bog-Mi Ryu ․ Chang-Soon Kim Research Institute of Human Ecology, Changwon National University, Gyeongnam 641-773, Korea 1 Dept. of Food and Nutrition, Changwon National University, Gyeongnam 641-773, Korea Abstract We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. -
Korean Vocabulary I
Feelings Feelings English Hangul Pronunciation (I) …(you) (나는) (당신을) ..해요 (Naneun) (dangsineul) ..haeyo. love 사랑해요. Saranghaeyo. like 좋아해요. Joahaeyo. hate 미워해요. Miwohaeyo. detest 증오해요. Jeungohaeyo. dearly love 사모해요. Samohaeyo. Thank you. 고맙습니다. Gomapseumnida. Thank you. 감사합니다. Gamsahamnida. I am sorry. 미안합니다. Mianhamnida. I am very sorry. 죄송합니다. Joesonghamnida. I feel (am)… 나는 ..해요 Naneun ..haeyo. angry 화가나요. Hwaganayo. sad 슬퍼요. Seulpeoyo. happy 기뻐요. Gippeoyo. merry 즐거워요. Jeulgeowoyo. excited 신나요. Sinnayo. depressed 우울해요. Uulhaeyo. afraid 무서워요. Museowoyo. nervous 불안해요. Bulanhaeyo. thankful 고마워요. Gomawoyo. sorry 미안해요. Mianhaeyo. puzzeled 황당해요. Hwangdanghaeyo. confused 당황스러워요. Danghwangseureowoyo. pleased 만족스러워요. Manjokseureowoyo. disappointed 실망이예요. Silmangiyeyo. excited 흥분되요. Heungbundoeyo. surprised 놀라워요. Nolrawoyo. happy 행복해요. Haengbokaeyo. unhappy 불행해요. Bulhaenghaeyo. lonely 고독해요. Godokaeyo. lonely 외로워요. Oerowoyo. refreshed 상쾌해요. Sangkoaehaeyo. unpleasant 불쾌해요. Bulkoaehaeyo. comfortable 편해요. Pyeonhaeyo. falsely accused 억울해요. Eogulhaeyo. shameful 부끄러워요. Bukkeureowoyo. ashamed 창피해요. Changpihaeyo. stuffy (or difficulty in breathing) 답답해요. dapdapaeyo. bored 지루해요. Jiruhaeyo. painful 아파요. Apayo. It is … (그것은) ..해요 (Geugeoseun) ..haeyo. inconvenient 불편해요. Bulpyeonhaeyo. hard 힘들어요. Himdeureoyo. difficult 어려워요. Eoryeowoyo. easy 쉬워요. Swiwoyo. intresting 재미있어요. Jaemiisseoyo. mystic 신비해요. Sinbihaeyo. charming 매력적이예요. Maeryeokjeokiyeyo. moving 감동적이예요. Gamdongjeokiyeyo. admirable 훌륭해요. Hullyunghaeyo. stylish 멋있어요. Meositsseoyo. pretty 예뻐요. Yeppeoyo. -
Kaliwa 2.28.19 Menu
A South East Asian Journey In the spirit of Salo-Salo ‘we eat together’, our food is meant to be shared . Some dishes are smaller, some larger and arrive to your table when hot and ready. We recommend 2-3 items per person for the full experience. Philippines Korea Thailand Blue Crab, Red Curry, Thai Basil, Crispy Garlic Chilled Noodle Salad, Gochujang Filipino Street BBQ Skewers “Kaeng Daeng ~ Pu” 29 “Jjolmyeon” 10/20 Heritage Pork Belly, House Made Banana Ketchup 16 Wood Grilled Half Chicken, Naam Jim Mayonnaise Raw Yellow Fin Tuna, Avocado, Gochujang “Kai Yaang” 23 Crispy Shrimp and Pork Fried Rolls *“Hoe-Deop-Bap’” 16 “Lumpiang Shanghai” 15 Whole Fried Flounder, Chili, Lemongrass Korean Style Steak Tartare “Pla ~ Tord Prik Takrai” 38 Yellowtail, Coconut Vinaigrete “ Yukhoe” *“Kinilaw na Hamachi” 16 * Raw Beef, Chili, Pine Nut, Crisp Tendon 17 Manila Clams and Mussels with Green Chili “Hoi Pad Naam Jim” 18 Roseda Farms Grilled Ribeye Braised Beef Shortribs, White Kimchi Chili-Lime Dipping Sauce Heritage Pork Belly, Garlic Rice, Fried Egg “Baek Kimchi Jigae” 30 “Nuer Yang Naam Jim Jaew” 24 “Tocilog” 24 Soft Tofu, Mushroom Broth, Napa Cabbage, Beef, Stir-Fry, Green Pepper Crisp Duck Conft, Garlic, Bay Leaf, Lemon 6 Minute Egg “Nuer Pad Prik” 24 “Adobong Pato” 30 “Soondubu Jigae” (v,gf) 21 Panang Curry, Peanuts, Pork Belly Sizzling, Crisped Pork “Hash” Grilled, Marinated Beef Short Ribs “Kaeng Panaeng ~ Moo-Sam-Chan” 21 Lime, Thai Chili, Fried Egg “L.A. Galbi” 26 “Sisig” 19 Green Curry, Vegetables, Coconut Milk Heritage Pork Belly, Gochujang, -
Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: a Case-Control Study in Korea
nutrients Article Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: A Case-Control Study in Korea Jung-Hyun Kwak 1 , Chang-Soo Eun 2,3 , Dong-Soo Han 2,3 , Yong-Sung Kim 4 , Kyu-Sang Song 5 , Bo-Youl Choi 6,* and Hyun-Ja Kim 1,* 1 Department of Food and Nutrition, Gangneung-Wonju National University College of Life Science, 7 Jukheon-gil, Gangneung-si, Gangwon-do 25457, Korea; [email protected] 2 Department of Internal Medicine, Hanyang University College of Medicine, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Korea; [email protected] (C.-S.E.); [email protected] (D.-S.H.) 3 Division of Gastroenterology, Department of Internal Medicine, Hanyang University Guri Hospital, 153 Gyeongchun-ro, Guri-si, Gyeonggi-do 11923, Korea 4 Funtional Genomics Institute, PDXen Biosystems Co., ETRI Convergence Commercialization Center, 218 Gajeong-ro, Yuseong-gu, Daejeon 34129, Korea; [email protected] 5 Department of Pathology, Chungnam National University College of Medicine, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea; [email protected] 6 Department of Preventive Medicine, Hanyang University College of Medicine, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Korea * Correspondence: [email protected] (B.-Y.C.); [email protected] (H.-J.K.); Tel.: +82-2-2220-0662 (B.-Y.C.); +82-33-640-2967 (H.-J.K.); Fax: +82-2-2293-0660 (B.-Y.C.); +82-33-640-2330 (H.-J.K.) Abstract: Studies on the association between gastric cancer (GC) and the intake of soup-based dish groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in Citation: Kwak, J.-H.; Eun, C.-S.; Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi Han, D.-S.; Kim, Y.-S.; Song, K.-S.; are inconsistent. -
Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon
Original Article Clin Nutr Res 2015;4:190-200 http://dx.doi.org/10.7762/cnr.2015.4.3.190 pISSN 2287-3732 ∙ eISSN 2287-3740 Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon Eun-Suk Park1, Je-Hyuk Lee2, Myung-Hee Kim2* 1Major in Nutrition Education, Graduate School of Education, Kongju National University, Yesan 340-702, Korea 2Department of Food and Nutrition, Kongju National University, Yesan 340-702, Korea This study investigated the dietary habits and food preferences of elementary school students. The survey was conducted by means of a questionnaire distributed to 4th and 5th grade elementary school students (400 boys and 400 girls) in urban and suburban areas of Daejeon. The results of this study were as follows: male students in urban areas ate breakfast, unbalanced diets, and dairy products more frequently than male students in suburban areas (p < 0.05). Female students in urban areas ate dairy products (p < 0.01) and fruits (p < 0.001) more frequently than female students in suburban areas. Students had the high preferences for boiled rice and noodles with black bean sauce, beef rib soup, steamed beef rib, steamed egg, beef boiled in soy sauce, egg roll, bulgogi, pork cutlet, deep-fried pork covered with sweet and sour starchy sauce, and honeyed juice mixed with fruit as a punch. All students preferred kimchi, although students in the suburban areas preferred kimchi-fried rice (p < 0.05), and those in the urban areas preferred bean-paste soup (p < 0.01). Students in suburban areas showed a greater preference for seasoned bean sprouts and Altari kimchi. -
As Viewed Through the Pages of the New York Times in 2012 & 2013
THE KOREAN THE KOREAN WAVE AS VIEWED THROUGHWAVE THE PAGES OF THE NEW YORK TIMES IN 2012 & 2013 THE KOREAN WAVE AS As Viewed Through the Pages of The New York Times in 2012 & 2013 THE KOREAN THE KOREAN WAVE AS VIEWED THROUGH THE PAGES OF THE NEW YORK TIMES IN 2012 & 2013 THE KOREAN WTHE KOREAN WAVE AS VIEWED THROUGHWAVE THE PAGES OF THE NEW YORK TIMES IN 2012 & 2013 THE KOREAN WAVE AS As Viewed Through the Pages of The New York Times in 2012 & 2013 This booklet is a collection of 44 articles selected by Korean Cultural Service New York from articles on Korean culture by The New York Times in 2012 & 2013. THE KOREAN THE KOREAN WAVE AS VIEWED THROUGHWAVE THE PAGES OF THE NEW YORK TIMES IN 2012 & 2013 THE KOREAN WAVE AS As Viewed Through the Pages of The New York Times First edition, December 2013 in 2012 & 2013 Edited & Published by Korean Cultural Service New York 460 Park Avenue, 6th Floor, New York, NY 10022 Tel: 212 759 9550 Fax: 212 688 8640 Website: http://www.koreanculture.org E-mail: [email protected] Copyright © 2013 by Korean Cultural Service New York All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recovering, or by any information storage and retrieval system, without permission in writing from the publisher. From The New York Times, 2012 – 2013© 2012 – 2013 The New York Times. All rights reserved. Used by permission and protected by the Copyright Laws of the United States. -
Nongshim (004370 KS ) Reasons for Optimism in 2019
Nongshim (004370 KS ) Reasons for optimism in 2019 Food & Beverage Three investment points for 2019 Company Report 1) Growth overseas (US, China, Japan, Australia, and Vietnam): In 2018, Nongshim’s overseas revenue and operating profit grew 10.4% and 44.8% YoY, respectively. In 2019, we March 8, 2019 forecast overseas revenue and operating profit to expand 11.9% and 23% YoY, respectively. In the US, we expect revenue growth of 11.2%, fueled by geographical expansion, advance into traditional trade channels, and broader product offerings. In China, we look for revenue growth of 9.7%, supported by forays into the western region and online channel (Maintain) Buy expansion. Meanwhile, Nongshim is working on restoring its distribution channels in Japan, while increasing buyers in Australia. The company has also ventured into Vietnam, the Target Price (12M, W) 350,000 world’s fifth largest instant noodle market. The company built a local sales network in 2018 and is expected to begin generating revenue in the country in 2019. Share Price (03/08/19, W) 279,000 2) Pioneering the non-fried instant noodle market: In February, Nongshim rolled out a non-fried version of Shin Ramyun (retail price: W1,000). The domestic non-fried instant Expected Return 25% noodle market is estimated at around W140bn, or 6.5% of the overall ramen market, and is largely controlled by Nongshim and Pulmuone. Non-fried noodles make up 20-30% of the Japanese market, but are relatively underdeveloped in Korea, where consumer s tend to OP (19F, Wbn) 102 prefer deep-fried noodles. -
Samho Nongsan Samho Nongsan 1
● ● ● ● ● ● ● Samho Agricultural Products Samho Nongsan Samho Nongsan 1. COMPANY Profile Introduction Samho has specialized in the production of such food as wet noodles, steamed noodles, and Tteokbokki (soft rice cake) for 25 years. Wet noodles include wheat- based noodles such as Kalguksu (handmade noodles) and Somyeon (thin noo- dles) and buckwheat noodles, which are usually sold to restaurants and homes. Steamed noodles, which are produced through a heating process and is thus easy to cook, include Jjolmyeon (chewy starch noodles), Naengmyeon (cold buckwheat noodles), and Sujebi (wheat dough flakes). Its Tteokbokki is made 100% of locally grown rice. The company aims to take advantage of a production method that combines mod- ern production facilities with a traditional manufacturing method in its efforts to create a culture of wellness. Such efforts have enabled it to gain high remarks on its quality and pave the way to supply its products to Shinsegae Shopping (E-Mart and Everyday) and Lotte Shopping. Since 2016, its Kalguksu and Naengmyeon have been supplied for sale at E-Mart under the latter’s private brand. In addition, the company has shipped its products to such countries as USA, Hong Kong, Macao, and Thailand. It plans to expand its product lines and, at the same time, enhance the awareness of its brands in overseas markets, for which it is looking for overseas partners who are willing to seek their business opportunities. Samho Nongsan Samho Nongsan Company in Brief Company Name SAMHO NONGSAN. Year Established 1992 Location Korea Total Employees 50 persons Homepage www.samhonongsan.com President (CEO) Albert Nam Phone +82 (0)31-528-9033 Fax +82 (0)31-575-8542 E-Mail [email protected] Address 70-1, Yangji-ro 319beon-gil, Onam-eup, Namyangju-si, Gyeonggi-do, Korea Company History • 1992 Samho Food Co., Ltd was established and supplied its products to Wal-Mart, Hyundai Depart- ment Store, Hanyang Food, and Jinro Food. -
The Big List
Review # Brand Variety Style Country Stars T <a href='https://www.theramenrater.com/2020/01/25/3400-edo-kumamoto/'>3400</a>EDO Pack Kumamoto Flavour Noodles Cup Hong Kong 1 <a href='https://www.theramenrater.com/2020/01/25/3399-ina-pan-mee-goreng-dried-chilli-shrimp-flavour-malaysia/'>3399</a>Pan Mee Goreng Dried Chili Shrimp Flavour Pack Malaysia 5 <a href='https://www.theramenrater.com/2020/01/25/3398-paldo-king-lid-ramen-noodle-soup-south-korea/'>3398</a>Paldo King Lid Ramen Noodle Soup Pack South Korea 5 <a href='https://www.theramenrater.com/2020/01/24/33977-nissin-myojo-cremoso-carne-com-chilli-brazil/'>3397</a>Nissin Miojo Cremoso Carno Com Chili Pack Brazil 2 <a href='https://www.theramenrater.com/2020/01/23/3396-samyang-foods-cham-ramen-big-bowl-south-korea/'>3396</a>Samyang Foods Cham Ramen Big Bowl Bowl South Korea 2.25 <a href='https://www.theramenrater.com/2020/01/22/3395-maruchan-akai-kitsune-yakiudon-japan/'>3395</a>Maruchan Akai Kitsune Yakiudon Tray Japan 2 <a href='https://www.theramenrater.com/2020/01/21/3394-nissin-top-ramen-soy-sauce-bowl-united-states/'>3394</a>Nissin Top Ramen Soy Sauce Bowl Bowl United States 3 <a href='https://www.theramenrater.com/2020/01/20/3393-nissin-anpanman-soy-sauce-flavor-cup-noodle-japan/'>3393</a>Nissin Anpanman Soy Sauce Flavor Cup Noodle Cup Japan 3.5 <a href='https://www.theramenrater.com/2020/01/19/3392-wu-mu-mandashi-mala-spicy-noodle-taiwan/'>3392</a>Wu Mu Mandashi Mala Spicy Noodle Box Taiwan 5 <a href='https://www.theramenrater.com/2020/01/17/3391-marutai-boh-shoyu-aji/'>3391</a>Marutai