• 대한수의학회지
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• 제49권1호
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• pp.91-99
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• 2009

The concept about zoo is changing from the animal exhibition which simply contained the animals to the ecological zoo which has the function of preserving the animal species. At the central point of maintaining such role, the basic principle called the animal welfare lies obviously. Korea has applied the animal welfare principles such as carrying out the enrichment in the zoos since 2003, but there has not been any institutional device to evaluate and examine the application of the animal welfare so far. This study aims to confirm the level of animal welfare in Korea and suggest a developmental direction. For the purpose of the study, 12 zoos in Korea were evaluated according to 68 evaluating categories. 'Five Principles of Animal Welfare' in the Secretary of State's Standards of Modern Zoo Practice were selected and carried out as the evaluation categories, and the result, from the highest to lowest score given, was 'provision of food and water', 'provision of protection from fear and distress', 'provision of health care', 'provision of an opportunity to express most normal behaviours', and 'provision of a suitable enrichment' with the overall score of the entire Korean zoos being 2.86 (${\pm}$ 0.56). It was also confirmed that in order to improve the animal welfare of the Korean zoos, the animal management system must be standardized and organized. The evaluation and feedback, the active practice of animal welfare and its legislative support should be provided to establish an effective institutional device as well.

• 대한수의학회지
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• 제38권3호
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• pp.559-564
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• 1998

The polymerase chain reaction(PCR) assay was used for rapid diagnosis from blood and organ samples experimentally infected with Listeria monocytogenes. This method used a pair of primers based on a unique region in the 16S rRNA sequence of L monocytogenes. Procedure A was based on dilution of the blood sample followed by lysis of bacterial cell and direct analysis of the lysate with PCR. In artificially infected blood samples with L monocytogenes, it was possible to detect fewer than 40 cells per ml of blood. However, L monocytogenes was detected low rates on infected organs by the direct PCR. In procedure B, enrichment cultivation was used to increase numbers of bacteria before lysis and PCR. L monocytogenes was detected from 23 samples of 24 liver and spleen, respectively, and 18 samples of 24 blood were found to be positive by PCR on a subset of 72 organ samples, whereas L monocytogenes were detected on 63 organ samples in classical culture technique. It was required to analyze including enrichment steps were 6h and 18h on the procedure A and B, respectively.

• 한국수산과학회지
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• 제55권5호
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• pp.524-532
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• 2022

We investigated the effects of taurine-enriched rotifers on larval growth and swim bladder inflation of yellowtail Seriola quinqueradiata. Rotifers were enriched with a commercial taurine supplement at two levels (0 and 800 mg/L). The larvae (initial notochord length=3.98±0.24 mm) were fed the enriched rotifers in triplicate from two days post-hatch for five days. The average taurine contents of the taurine non-enriched and enriched rotifers were 0.35±0.01 and 4.77±0.05 mg/g dry matter, respectively. The weight gain and specific growth rate of the fish fed enriched rotifers with the taurine supplement at 800 mg/L significantly improved compared with those of fish fed rotifers without taurine enrichment (P<0.05). The swim bladder inflation rate of larvae fed taurine enriched rotifers significantly (P<0.05). The results of the present study indicate that yellowtail larvae benefit from taurine concentrations compared with those typically reported to feed on non-taurine supplemented rotifers. Furthermore, taurine-enriched food for fish larval effectively improved the growth performance and swim bladder inflation of yellowtail larvae.

• 한국식품과학회지
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• 제39권3호
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• pp.299-303
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• 2007

본 연구에서는 L. monocytogenes를 신속하게 분석할 수 있는 면역크로마토그래피법을 개발하고자 하였다. 먼저 L. monocytogenes에 대한 단크론성 항체(FKLM-3B12-37)를 개발하여 직경 40nm로 제작된 colloidal gold와 합성한 후 conjugate pad에 처리하였고 nitrocellulose membrane 상의 test line과 control line에 단크론성 항체와 anti-mouse IgG를 각각 처리하여 면역크로마토그래피법을 개발하였다. 개발된 면역크로마토그래피법의 검출한계는 $10^{5}$ cell/mL 수준까지 검출이 가능했으며 다른 식중독 세균과는 교차 반응이 없는 것으로 나타났다. 임으로 오염시킨 식품시료의 경우 증균과정 없이 $10^{4}$ cell/25g까지 바로 분석하는데 어려움이 있으며 24시간의 증균과정을 거친 후에는 $10^{4}$ cell/25g까지 검출할 수 있었다. 본 연구에서 개발된 면역크로마토그래피법은 24시간의 증균 만으로 식품에 오염되어있는 L. monocytogenes를 검출할 수 있는 것으로 사료되었고, 기존의 식중독균 진단방법에 비해 신속하고 간편하게 그 결과를 확인할 수 있었다.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.339-343
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• 2006

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than $250\;{\mu}m$ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.

• Food Science and Biotechnology
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• 제18권1호
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• pp.79-83
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• 2009

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce a structured lipid. Novozym $435^{(R)}$ from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM) was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, central composite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3 fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long chain n-3 PUFAs into olive oil were $40-60^{\circ}C$ for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted by the model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil. Antioxidant addition improved the oxidative stability of the product.

• 한국의류학회지
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• 제36권11호
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• pp.1208-1221
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• 2012

This study was conducted with the budgetary support of the Gyeonggi Provincial Government Department of Education as curriculum preparation (frequently revised since 2007) for the enhancement of teacher professionalism in Clothing, Food, and Housing Life education. This study promotes changes in student learning through the enrichment of Home Economics content and the classroom-learning environment through the reinforcement of teacher professionalism and attitudes towards Clothing, Food, and Housing Life education. This study enhances the comprehension of Home Economics and understanding by educators on the importance of Home Economics. The training program was evaluated through an analysis of the motive of application, level of satisfaction with the program, change in the view of Clothing Life education, and level of expectation and contributions of the program towards the curriculum development of teaching. The trainees were motivated by the opportunity to practice, uniqueness of the curriculum of the training program, and expectations for professional enhancement. The level of satisfaction is very high. Regardless of subjects, trainees recognized the necessity of practical exercise, cultural & artistic approach, and integrated teacher training in Clothing Life education. The teachers of other subjects recognized the importance of Home Economics and the historical background of Clothing, Food, and Housing Life.

• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• 미생물학회지
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• 제43권4호
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• pp.311-316
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• 2007

탄소원으로 thiodiglycol(TDG)을 함유한 배지에서 농후배양하여 인삼토양으로부터 TDG 분해균을 분리하였다. 분리균 WS-32의 형태적, 생화학적, 유전학적 특성을 조사한 결과 분리균이 Alcaligenes faecalis와 유사한 생화학적 성질을 지니고 있으며, 16S rRNA 서열이 Cupriavidus 속 균주와 유사도가 높은 균주로 판명되었다. WS-32는 $33^{\circ}C{\sim}37^{\circ}C$, pH $6.0{\sim}8.0$에서 성장이 우수하였으며, TDG에 의해 성장에 약간의 저해를 받지만, 배양후기에서는 이를 탄소원으로 이용하는 현상을 보였다. HPLC를 통해 배양액 내 잔존하는 TDG를 분석한 결과 2일 배양하였을 때 배지내 잔존하는 TDG가 상당량 감소한 것으로 확인되었다. 분리균 WD-32의 균체 파쇄상등액은 TDG의 산화활성을 보였으며, pH 8.0과 $45^{\circ}C$에서 산화활성이 가장 높았다.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.808-813
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• 2006

Until now, South Korea does not have either fortification or enrichment program as intervention tools although the addition of micronutrients to foods is for the most part not regulated. The aim of this study was to determine which scenario would most effectively reduce the proportion of the population with low iron intake while not putting other population groups at risk of excessive intakes. In order to investigate potential dietary consequences of iron fortification we analyzed 2 day dietary record data (n=3,955) from the 2001 National Nutrition Surveys. The Proportion of the population consuming dietary iron less than the estimated average requirement (EAR) ranged from $12.4{\sim}87.5%$ depending upon gender and age group. Iron fortification at the level of 100% of Recommended Intake (RI) per 100g to breads and instant o. dried noodles was estimated to result in a 15% decrease of proportion of those with iron less than EAR, while putting 1.4 % of the population greater than the Upper Limit (UL). Iron fortification appeared to be the most effective for the $15{\sim}19$ year old age group, showing 39% reduction of iron intake insufficiency. The results suggest that carefully designed fortification or enrichment to staple foods may contribute to increase dietary iron intakes of Koreans, especially for the young population with a high prevalence of iron inadequacy. As the estimation in this study was based solely upon dietary intake data, iron intake from supplements should be considered in further studies.