• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• 한국식품영양과학회지
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• 제43권10호
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• pp.1619-1626
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• 2014

마리네이드, 간장소스, 된장소스 및 고추장소스를 대상으로 총균수 및 Bacillus cereus 접종포자에 대해 초고압, 줄가열, 항균물질에 단독처리나 hurdle 복합처리에 의한 저감효과를 분석하였다. 줄가열 처리는 된장 및 고추장소스의 총균과 접종포자에 대해서 1.0~2.0 log 범위의 저감효과를 나타내었다. 한편 J($85^{\circ}C$), A(EtOH 3.0%) 및 P(550 Mpa, 5분)를 허들로 설정하였을 경우 된장소스의 총균수는 JA 처리구가 0.35 log, JP 처리구가 0.92 log 및 JAP 처리구가 1.21 log 감소하였고, 고추장소스의 총균수는 JA 처리구가 1.26 log, JP 처리구가 1.7 log 및 JAP 처리구가 1.47 log 감소하였다. 포자의 경우 된장소스는 AP 처리구가 0.50 log, JP와 JAP 처리구는 각각 1.42 log 및 1.38 log로 감소 효과가 증가하였고, 고추장소스는 AP 처리구가 0.47 log, JA 처리구가 3.3 log, JP와 JAP 처리구가 모두 3.45 log만큼 크게 감소하였다. 상기 소스의 총균과 포자에 대한 처리구는 $30^{\circ}C$에서 8주간 저장 시 대조구 대비 유사하거나 낮은 수준을 유지하였다. 따라서 소스류 중에서 고추장소스와 된장소스는 줄가열과 초고압을 연계한 허들처리를 통해 총균수와 B. cereus 포자를 제어할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제6권3호
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• pp.293-299
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• 1991

The purpose of this study were to investigate opinions on the contents and method of the educational public information of food sanitation, to enrich education of food sanitation for consumer. Data of questionnaires were collected from 78 consumer protection association and 66 food industrial company. The results of the study were summarized as follows; The educational public contents of food sanitation appropriated is remarked as a basic knowledge in a safety of food (an additive, an agricultural medicines) and in nutrition and sanitation. The effective method of public information is suggested as a TV, Radio, utilization of periodicals and pamphlet. The crucial problem of the imported food surveyed in the consumer protection association is an agricultural medicines and a heavy metal. In the food industrial company, it is remarked that the problem occurs in deposit and storage of food from the standpoint of sanitation. Finally, improvement of sanitary condition in food selling place is suggested.

• 한국식품위생안전성학회지
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• 제21권4호
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• pp.258-262
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• 2006

환경호르몬 물질의 생체내에서의 상호작용에 의한 상자 또는 상승 작용을 알아보기 위하여 환경호르몬 물질들을 조합하여 마우스에 처치한 후 생체내에서 생식기의 변화 정도를 조직병리학적으로 관찰하였다. 암컷 ICR마우스에 난소적출술을 실시하고 2주 후에 DEHP, DBP, BPA의 환경호르몬 물질을 단독 또는 두개씩 조합하여 마우스에 피하로 주입하였다. 육안적인 변화에서는 모든 군에서 이상이 관찰 되지 않았으며, 부검 후 자궁의 무게를 측정한 결과에 있어서도 유의적인 변화를 관찰할 수 없었으나, 자궁 내 fluid존재에 있어서는 E2 단독 투여 군과 E2와 함께 투여한 모든 그룹(E2+DEHP, E2+DBP, E2+BPA)에서 관찰되었다. 조직병리학적인 관찰에 있어서는.자궁상피세포, 질 상피세포, 유선의 변화 그리고 난관 직경의 변화를 관찰하였다. 그 결과 민감도에 있어서 가장 유의적인 변화를 보인 항목은 질 상피세포의 변화였으며, 환경호르몬 물질을 두개씩 혼합하여 처치한 그룹에 있어 단독으로 처치한 그룹과 비교 시 변화의 정도가 심한 것이 일부 관찰 되었으나 통계학적으로 유의성을 가지고 있다고 결론을 내리기 는 힘들었다. 결론적으로 환경호르몬물질간의 생체내에서 상가 혹은 상승작용에 대한 명확한 결과는 도출할 수 없었으나, 환경호르몬물질이 생체내 작용하는 데에 있어서 서로 간에 상승작용을 할 수 있다는 가능성은 충분한 것으로 판단되어진다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.80-84
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• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.

• 동아시아식생활학회지
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• 제16권4호
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1199-1203
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• 2009

Melamine is a chemical intermediate to manufacture amino resins and plastics, which cannot be used as food additive since it can cause kidney stones. A qualitative determination method of melamine residue in powdered and liquid milk was developed using Fourier transform infrared (FTIR) spectroscopic technique. The calibration sets consisted of 21 standard melamine solutions, in which 1% trichloroacetic acid aqueous solution and acetonitrile (3:1, v/v) were used as solvent. The model was validated using 10 standard melamine solutions which were unused to build up the calibration set. Infrared (IR) absorbance peaks specific to almost all chemical groups in melamine molecule were shown in the spectral range between 1,100 and 1,800/cm. Combined partial least squares (PLS)-$2^{nd}$ derivative calibration model coupled with mean centering (MC) mathematical enhancement showed the highest correlation coefficients ($R^2$>0.99). In brief, the FTIR technique can be used for quantitative analysis of melamine in milk samples.

• 한국식품조리과학회지
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• 제18권1호
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• pp.94-100
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• 2002

The dietary carbohydrates are mainly digested and adsorbed at small intestine. We developed a new food additive as an egg yolk antibody(1gY) against maltase, sucrase and sodium dependent g1ucose cotransporter(SGLT) for the regulation of blood glucose level and weight control. The maltase, sucrase and SGLT were purified from porcine small intestine which is very similar to that of human in physiological characteristics. The purification step contained an ultracentrifugation, ion exchange chromatography and hydrophobic chromatography. The hens were immunized by purified protein and the IgY activities against immunized antigens were determined. This antibody obtained from the immunized hen's egg yolks directly inhibited the activities of maltase and sucrase in vitro. And the IgY delayed and decreased the increment of blood g1ucose level after administration of maltose, sucrose and glucose in rat about 30 to 60%. The results of this study suggest that the IgY inhibiting the carbohydrate digestion could be used as functional food materials for weight control and regulation of blood glucose level in diabetes.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.33-38
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• 1996

To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.

• 한국식품조리과학회지
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• 제28권4호
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• pp.423-429
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• 2012

We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.