• 한국자원식물학회지
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• 제9권3호
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• pp.218-223
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• 1996

본 실험은 건강식품과 민간요법으로 수요가 증가되는 구약감사 국내 수집종인 금산종과, 외국수입종인 일본 및 중국종에 대한 성분분석을 통하여 건전한 식품문화를 정착시키고 품종개량에 대한 기초정보를 얻고자 이들 각각에 대한 성분분석을 실시 한 결과를 요약하면 다음과 같다. 1. 생체 분석결과 구약감자 mannan의 주함량인 탄수화물은 금산, 일본수집종에서 15% 비슷하였고, 정분분석에서는 중국 chip과 일본 수집종이 79%로서 금산 수집종, 73%보다 높게 나타났다. 2. 유리당 함량은 금산수집종, 중국 chip, 일본정분순으로 함유량이 높았으나, 아미노산은 일본정분, 중국 chip, 금산수집종 순으로 함량이 높았다. 3. 무기함량은 금산수집종에서 인, 칼리, 철분이 비교적 다른 수집종보다 높은 편이었고, 중국수집종에서 칼슘, 나트륨이 비교적 많이 함유되었다. 4. 가용성 유리당과 아미노산 함량이 많을수록 구약식품의 점도가 저하되었다.

• 한국식품과학회지
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• 제30권6호
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• pp.1279-1284
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• 1998

치커리의 적정 볶음조건 설정을 위하여 볶음조건에 따른 일반성분, 유리당, 갈색도, 가용성고형분 함량, 표면색깔 및 향기성분을 측정하였다. 각 온도별 적정 볶음조건은 $130^{\circ}C$에서는 30분, $150^{\circ}C$에서는 10분 그리고 $170^{\circ}C$에서는 3분이 가장 적당한 것으로 나타났으나 $150^{\circ}C$에서 10분간 볶음처리하는 것이 작업시간과 에너지 절약 측면에서 가장 좋은 것으로 나타났다. 가용성고형분 함량은 볶음온도나 시간에 영향을 받지 않았고 볶은 치커리의 유리당은 xylose 0.87%, fructose 0.62% 및 sucrose 0.84% 등 유리당 함량의 합은 2.33%였다. 치커리의 향기성분을 분리한 결과 23개의 주요 향기성분 피크를 얻었고 GC/MSD를 이용하여 이중 17개의 피크에 대하여 향기성분을 확인할 수 있었다. 확인된 향기성분을 분류하여 보면 aldehyde 화합물 5종, ketone 화합물 4종, pyrazine 화합물 4종, alcohol 화합물 3종 및 benzene 화합물 1종이었다.

• Nutrition Research and Practice
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• 제10권6호
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• pp.616-622
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• 2016

BACKGROUND/OBJECTIVES: In Argentina, obesity prevalence rose from 14.6% in 2005 to 20.8% in 2013. Although the number of studies on noncommunicable diseases and dietary patterns as a unique dietary exposure measure has increased, information on this topic remains scarce in developing countries. This is the first population-based study investigating the association between diet and obesity using a dietary pattern approach in Argentina. We aimed (a) to identify current dietary patterns of the population of $C{\acute{o}}rdoba$ city, (b) to investigate its association with obesity prevalence, and (c) to identify and describe dietary patterns from the subgroup of people with obesity. SUBJECTS/METHODS: The $C{\acute{o}}rdoba$ Obesity and Diet Study (CODIES) was conducted in $C{\acute{o}}rdoba$ city by using a random sample of n = 4,327 subjects between 2005 and 2012. Empirically derived dietary patterns were identified through principal component factor analysis. A multiple logistic regression analysis was used to investigate the association of dietary patterns with obesity. RESULTS: Four dietary patterns were identified, called "Starchy-Sugar", "Prudent", "Western", and "Sugary drinks". High scores for the "Western" pattern (with strongest factor loading on meats/eggs, processed meats, and alcohol) showed a positive association with obesity (OR: 1.33, 95% CI: 1.06-1.67, for third versus first tertile of factor score). "Meats/Cheeses" and "Snacks/Alcohol" patterns emerged in people with obesity. CONCLUSIONS: The findings suggest that high adherence to the "Western" pattern promoted obesity in this urban population. In addition, people with obesity showed characteristic dietary patterns that differ from those identified in the overall population.

• 한국연초학회지
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• 제17권2호
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• pp.177-183
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• 1995

This study was conducted to develop the most precise NIR(near infrared spectrometric) calibration for rapid determination of chemical composition in ground samples of toasted burley tobacco using stepwise, stepup, principal component regression(PCR), partial least square(PLS) and modified partial least square(MPLS) calibration method. The number of wavelength(W) selected by stepup multiple linear regression using: second derivative spectra was as follows: total sugar(TS)-4 W, nicotine-9 W, total nitrogen(TN)-2 W, ash-8 W, total volatile base(TVB)-5 W, chlorine4 W, L of color-6 W, a of color-6 W and b of color-7 W. Comparing the calibration equations followed by each chemical components, the most precise calibration equation was MPLS for 75, a and b of color, PLS for nicotine, ash, TVB, chlorine and L of color and stepup for TN. The standard error of calibration(SEC) and standard error of performance(SEP) between result of near infrared analysis and standard laboratory analysis were 0.18, 0.40% for 75, 0.06, 0.08% for nicotine, 0.18, 0.16% for TN, 0.33, 0.46% for ash, 0.04, 0.03% for TVB, 0.08, 0.06% for chlorine, 0.54, 0.58 for L of color, 0.22, 0.22 for a of color and 0.27, 0.27 for b of color, respectively. The SEC and SEP of ash and TVB were within allowable error of standard laboratory analysis, nicotine, TN and chlorine were 1.2-2.0 times and 75 were 2.1-4.0 times larger than allowable error of standard laboratory analysis. The ratio of SEC and SEP to mean were 1.5, 1.6% for L of color, 3.7, 3.8% for a of color and 1.8, 1.8% for b of color, respectively. Key words : burley tobacco chemistry, near infrared spectroscopy.

• 한국식품영양학회지
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• 제33권5호
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• pp.512-523
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• 2020

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

• 한국작물학회지
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• 제40권3호
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• pp.359-364
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• 1995

논담배 품질저하 요인으로 알려져 있는 grey엽발생원인 구명의 기초자료로 이용하기 위하여 논토양에서 자연발생된 grey엽을 채취, 피해정도별로 색채와 화학성분적 특성을 조사 분석한 결과는 다음과 같다. 1. Grey엽의 발생엽수와 발생율은 하위엽에서 가장 많았고 중 > 본 > 상엽 순이었으며 엽중성분함량은 정상엽에 비하여 Fe, Mn, Cl함량이 놓았고 피해증상이 심할수록 높았다. 2. 동일엽내에서 grey피해부위가 정상부위에 비하여 Fe, Mn, Cl함량이 높고 전질소, 에테르추출물은 낮았으며, 니코틴, 전당, Ca함량에서는 차이가 없었다. 3. Grey엽의 내용성분간에는 전질소와 Cl, Fe와 Mn간에 정상관이, 전질소와 전당 및 Mn, Cl과 전당간에는 각각 부의 상관관계가 있었다. 4. 색상은 정상엽에 비하여 증상이 심할수록 L치가 크게 감소하고 b치, a치 순으로 감소하였으며, L치와 a치는 일정한 경향이 없었으나 b치는 현저히 낮아 grey엽의 특성으로 나타났다.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1006-1010
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• 2007

This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and ${\gamma}$-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' varieties, the following increases were found: ${\gamma}$-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; ${\alpha}$-tocopherol, ${\alpha}$-tocotrienols, and ${\gamma}$-tocotrienols increased significantly; and ${\gamma}$-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.

• 생물환경조절학회지
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• 제15권1호
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• pp.91-99
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• 2006

This study was conducted to determine the influence of postharvest dipping treatment with aminoethoxyvinylglycine (AVG) on ethylene production and composition of non-cellulosic neutral sugars in cell walls of 'Tsugaru' apple fruits during storage. Fruits were harvested on August 20, soaked in AVG 50 and 75 $mg L^{-1}$ solution for 5 minutes, and stored in cold storage chamber at $0{\pm}1^{\circ}C$ for 60 days. Fruit quality factor, ethylene productions, and cell wall component changes were investigated at 20 days interval. As a result, the fruit firmness and acid content were much higher in AVG treated fruits than those of untreated one during 60 days of cold storage. Ethylene production of AVG treated fruits was reduced to the level of 1/10 compared with untreated one. As to the change of non-cellulosic neutral sugars in the cell walls of 'Tsu- garu' fruits, the major sugar was arabinose and galactose in water, CDTA and $Na_2CO_3$ soluble fractions. The content of arabinose and galactose in untreated fruits increased as the softening of fruits was in progress, but the fruits treated with AVG showed a little change during storage, so it is predicted that these two cell wall compositional sugars were not solubilized by the treatment of AVG. Accordingly, the marketability of 'Tsu- garu' fruits could remarkably increase when soaking the fruits in AVG solution after harvest.

• 한국식품과학회지
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• 제47권4호
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• pp.431-437
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• 2015

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

• 한국통신학회논문지
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• 제34권10B호
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• pp.988-993
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• 2009

최근 유비쿼터스 컴퓨팅 기술이 발전함에 따라 언제 어디서나 생체정보를 모니터링하고 관리할 수 있는 U-헬스케어 서비스에 대한 요구가 증가하고 있다. 이에 따라 원격 혈당관리, 혈압관리 등의 U-헬스케어 서비스에 대한 연구가 활발히 진행되고 있다. 하지만 기존의 U-헬스케어 서비스는 전용단말장치와 모니터링 애플리케이션이 서비스 제공자마다 상이한 운영 플랫폼과 개발언어로 구현되어있다. 이러한 것은 사용자들이 다양한 U-헬스케어 서비스를 제공받기 어렵게 한다. 본 논문에서는 SOA 기반의 U-헬스케어 통합 모니터링 시스템을 설계 및 구현하였다. 구현을 통하여 본 논문에서 제시한 SOA 기반 U-헬스케어 모니터링 시스템은 각 서비스 컴포넌트의 재사용성 증대를 통해 새로운 인터넷 웹에서 서비스를 용이하게 재구성할 수 있음을 확인하였다.