• Food Science and Preservation
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• v.15 no.6
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• pp.915-921
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• 2008

This study was carried out to investigate the recognition, preference of mushrooms and mushroom processed foods among general consumers in order to develop new mushroom processed foods. The questionnaires are consists of general questions, health status, intake frequency of mushrooms, reason for prefer mushrooms, have purchased experience or not of mushroom processed foods and prefer mushroom processed foods to want development by age. A total 1173 questionnaires were analyzed for statistical analysis. The statistical analysis was completes using SPSS Win program (Version 14.0) for descriptive analysis and $X^2$-test. Main results of this study were as follow: Most of respondents prefer mushrooms and 28.5% of the respondents like Pleurotus eryngii most. The most reasons for the prefer mushrooms are freshness. The frequency of intake mushrooms was 6-8 times per months. The most consideration factor in purchasing mushrooms was freshness/hygiene. 55.6% of the respondents had purchasing experience of mushroom processed foods to eat. The most purchased mushroom processed foods were soup and hor cereal. The most consideration factor in purchasing mushroom processed foods was improvement of taste.

• Bulletin of Food Technology
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• v.19 no.2
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• pp.28-76
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• 2006

본문에서는 항비만 소재에 관한 기술문헌 및 특허정보를 중심으로 조사하여 지난 20년간의 최근 기술동향, 저자, 출원인, 기관 분석을 통한 기술의 우의현황 및 분포도 등을 분석하여 관련 기술개발 방향을 파악하고자 하였다. 단, 본문은 비만관련 연구 전체조사가 아니며, 항비만 관련 신소재만을 조사하여 분석한 것으로 본 결과가 비만관련 연구의 전반적인 동향은 아니다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.437-444
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• 2016

This study was carried out to investigate food label perception and utilization classified by age and sex. Questionnaires were collected from 938 male and female customers aged in their 20's to 50's from February 4th to March 30th 2014. Regarding checking food labels at the time of purchase, 73.8% of consumers checked food labels, and there was a significant difference by age and sex. Female more often checked food labels than males, and the 40's group showed a higher ratio of checking food labels than other age groups. The main reason for checking food label was 'confirming expiration date' (60%), 'ingredients' (16.4%), and 'nutrition contents' (13.7%). The main reason not checking food labels was 'too small and insufficient to understand' (50.3%), 'too difficult to understand' (16.4%), and 'have no concern' (14.9%). There was a significant difference by age, as in the 50's group showed a higher ratio of 'too small and insufficient to understand' than the other age groups, and 20's and 30's groups showed a higher ratio of 'too difficult to understand'. The overall satisfaction score was 2.96, awareness score was 2.88, and reliability score was 2.93. A total of 96% answered that food labelling education is needed. Therefore, food labelling education for consumers is required to encourage consumers to purchase healthy foods.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.282-284
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• 2005

본 연구는 특수목적식품을 개발하기 위한 대표적인 비가열 살균처리 기술인 방사선 살균기술을 이용하여 저장 중 프레스햄의 미생물학적 품질을 평가하고자 하였다. 그 결과 감마선비조사구의 경우 제조공정 단계에 관계없이 $30^{\circ}C$ 저장 4일 째에 모두 미생물 생육이 활발해져 장기저장에 부적합한 것으로 나타났으나, 감마선을 조사할 경우 훈연후 및 살균전 시료의 경우 5 kGy, 살균후 시료의 경우 3 kGy의 감마선 조사로 $30^{\circ}C$ 저장 4일 까지 미생물의 생육이 검출되지 않았다. 따라서, 감마선 조사기술은 프레스햄의 살균방법으로 이용이 가능하며, 특히 장기저장을 목적으로 하는 우주식, 환자식, 전투식량 등의 특수목적식품의 개발에 그 이용이 가능하다 할 수 있다.

• Bulletin of Food Technology
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• v.24 no.3
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• pp.488-496
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• 2011

본 내용은 중국에 이은 세계 2위 쌀 생산 및 소비 국가인 인도의 식품산업 현황 및 쌀 가공 식품과 가공 기술 등을 조사하기 위하여 뭄바이에서 개최된 식품 및 음료, 호텔 박람회(TASTE 2011)에 참석하고, 뭄바이 SNDT 여자대학과 KBC(korea business center) 등을 방문 하여 한 인도 양국 간의 식품 가공산업과 쌀 가공산업 활성화에 기여하며 향후 관련 분야 교류 협력 활성화 기반 조성에 도움이 될 것으로 기대한다.

• 식품위생정보
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• s.221
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• pp.12-14
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• 2009

• Food Industry
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• s.133
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• pp.18-49
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• 1996

• Food Industry
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• s.88
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• pp.10-12
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• 1987

• Food Industry
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• s.88
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• pp.12-15
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• 1987

• Food Industry
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• s.127
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• pp.42-51
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• 1994