• Proceedings of the Korea Contents Association Conference
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• 2012.05a
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• pp.421-422
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• 2012

한국 전통 식품 정보들이 통합적으로 관리되지 못하거나 분석학적 정보 이외 기능성 및 관련 질병 등에 대한 종합적이 정보제공이 미흡한 현실에 대비하고 전통식품의 세계화 및 우수성을 과학적으로 입증하기 위한 기반 확보를 위해 한국식품표준 참조 웹포탈을 구축하였다. 식품-식자재-영양성분-효능 정보를 통합하여 한국전통식품의 영양학적, 생리학적, 질병학적 메타데이터를 웹포탈로 제공하였다.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.105-114
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• 1996

Certain Fungi Including Aspergillus flavus produce low molecular secondary metabolite that is toxic to human and animals, which have been termed mycotoxin. Given the proper humidity and temperature like summer in Korea, are capable of growing of those hazard fungi and elaborating mycotoxin on almost any organic substrate such as traditional foodstuffs and their raw materials including rice, barley, corn, meju, doenjang and gochujang etc. Until now, some people have examined to isolate various fungi such as Aspergillus sp., Penicillium sp. and Fusarium sp. from traditional foodstuffs and raw materials, and have screened various mycotoxin producing strains. Some mycotoxin contamination such as aflatoxin, ochratoxin, deoxynivalenol (DON) and zearalenone etc. also have been confirmed from similar above samples. But these data are different each other and inconsistent in experimental conditions and methods. Especially, almost experiments have been finished for one time. So more consistent experimental method and data are necessary to evaluate objectiely the safety of traditional foodstuffs subjected to the mycotoxin. For this purpose, we have to apply a new advanced technology to develop more simple and rapid methods for determination of mycotoxin and also have to concentrate our efforts on activation of research and accumulation of technology nth sustaining investment of financial support and enlargement of research installation. With those harmonious efforts, it should be possible to examine continuously nd systematically the mycotoxin contamination in our traditional foodstuffs and to assure the safety of them. Then we can maintain and develop the better traditional foodstuffs suited to internationalization.

• Bulletin of Food Technology
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• v.24 no.1
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• pp.74-79
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• 2011

• Bulletin of Food Technology
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• v.23 no.3
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• pp.407-410
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• 2010

• 식품문화 한맛한얼
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• v.3 no.2
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• pp.143-160
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• 2010

• 식품문화 한맛한얼
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• v.3 no.1
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• pp.31-35
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• 2010

우리나라 장류로는 된장, 간장, 고추장 쌈장, 청국장 등이 전통적으로 제조되어 왔으며 한국인의 식단에서 빼놓을 수 없다. 여기에서는 된장과 간장의 건강기능성에 중점을 두어 얘기하고자 한다.

• 식품문화 한맛한얼
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• v.2 no.2
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• pp.38-49
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• 2009

• 식품문화 한맛한얼
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• v.1 no.4
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• pp.38-41
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• 2008

• 식품문화 한맛한얼
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• v.2 no.1
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• pp.51-57
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• 2009

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.194.1-194.1
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• 2007