Hye Ji Seo
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Hye Ji Seo has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Jieun Oh
College of Science & Industry Convergence, Ewha Womans University, Seoul 03760, Republic of Korea
3 shared publications - Jimin Lim
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea
2 shared publications - Hye-Young Kim
Department of Food and Nutrition, Yongin University, Yongin 17092, Republic of Korea
1 shared publication - Ji Soo Oh
Department of Food and Nutrition, Yongin University, Yongin 17092, Korea
1 shared publication - Ji-Yun Hwang
Major of Foodservice Management and Nutrition, Sangmyung University
1 shared publication - Ju-Yeon Park
Hyundai Greenfood Greating Laboratory, Yongin-si 16827, Republic of Korea
1 shared publication
Latest Publications
- Open Access
- 1 January 2024
- Published by XMLink in Journal of Nutrition and Health
- Vol. 57 (2) , 244-260
Development of evaluation items for accessing practice and compliance with dietary guidelines among Korean adults
김민아, et al. J Nutr Health. 2024 Apr;57(2):244-260. https://doi.org/10.4163/jnh.2024.57.2.244
- 1 January 2024
- Published by XMLink in Journal of Nutrition and Health
- Vol. 57 (2) , 244-260
Open AccessDevelopment of evaluation items for accessing practice and compliance with dietary guidelines among Korean adults
김민아, et al. J Nutr Health. 2024 Apr;57(2):244-260. https://doi.org/10.4163/jnh.2024.57.2.244
- Open Access
- 1 January 2024
- Published by XMLink in Journal of Nutrition and Health
- Vol. 57 (1) , 136-152
Development of evaluation items for adolescents’ dietary habits and nutritional practices reflecting eating behaviors and food environment
임지민, et al. J Nutr Health. 2024 Feb;57(1):136-152. https://doi.org/10.4163/jnh.2024.57.1.136
- 1 January 2024
- Published by XMLink in Journal of Nutrition and Health
- Vol. 57 (1) , 136-152
Open AccessDevelopment of evaluation items for adolescents’ dietary habits and nutritional practices reflecting eating behaviors and food environment
임지민, et al. J Nutr Health. 2024 Feb;57(1):136-152. https://doi.org/10.4163/jnh.2024.57.1.136
- Open Access
Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages.
Open AccessConsumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages.