• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.40 no.7
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• pp.57-64
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• 2011

고추는 우리 식생활에 가장 많이 사용되는 조미 채소류로서 양념류, 김치류, 고추장 등의 가공식품에 널리 사용되고 있으며 국민 일인당 연간 소비량은 세계에서 가장 높으며 시장규모에 대하여 알아보고자 한다.

• The monthly packaging world
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• s.103
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• pp.114-118
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• 2001

• The Bimonthly Magazine for Agrochemicals and Plant Protection
• /
• v.10 no.2 s.89
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• pp.15-22
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• 1989

• Agrochemical news magazine
• /
• v.25 no.9 s.202
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• pp.41-43
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• 2004

• Agrochemical news magazine
• /
• v.25 no.6 s.199
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• pp.41-43
• /
• 2004

• Bulletin of Food Technology
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• v.8 no.1
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• pp.85-92
• /
• 1995

• 건강소식
• /
• v.25 no.6 s.271
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• pp.21-23
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• 2001

• The monthly packaging world
• /
• s.14
• /
• pp.79-88
• /
• 1994

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.64-68
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• 2004

Cell-separating enzyme (Sumyzyme MC) was used to investigate enzymatic maceration of strawberry, sweet persimmon, kiwi, onion, garlic, and cucumber, Maceration rate, volume, brix, color, particle size distribution, and viscosity were determined, and microscopic observation made on suspensions containing single cells. Sweet persimmon and strawberry showed over 90% meceration rates, and kiwi showed 80%. Color, storage test, and sensory evaluations of single-cell suspensions and their filtrates were performed before and after sterilization. Total dietary fiber contents of raw material and single-cell suspension of garlic were 30.77 and 18.55%, respectively, Results indicate fruit and vegetable suspensions produced through enzymatic disintegration using cell-separating enzyme can be utilized as basic materials in the manufacture of single-cell foods.

• Journal of Nutrition and Health
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• v.51 no.3
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• pp.254-263
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• 2018

Purpose: This study examined whether there was a difference in the nutrients and food intake of young children depending on their lunch places. Methods: The dietary survey data of the fifth Korea National Health and Nutrition Examination Survey (2010 ~ 2012) were used. The children were grouped into either a child care center lunch group (n = 728) or home lunch group (n = 592) and their nutrients and food intakes were compared. Results: No differences in the 24-hr energy intake and energy intakes from lunch and dinner according to the lunch places were observed. The percentage of breakfast energy was lower in the child care center lunch group, whereas the percentage of snack energy was higher. In children aged 3 ~ 5 years, the sodium, potassium, and vitamin C intakes were high in the child care center lunch group. The 1 ~ 2 years and 3 ~ 5 year old children's vegetable intake from lunch was significantly higher in the child care center lunch group than in the home lunch group. Children aged 3 ~ 5 years in the child care center lunch group consumed more beans and fish at lunch. The adequacy of nutrients and food diversity of child care center lunch appear better than home lunch. Conclusion: Parents and care providers need to make efforts to use diverse foods, such as vegetables and fish, in children's meals to provide balanced diets and promote healthy eating behaviors to their children.