• 도시과학
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• 제8권2호
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• pp.1-5
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• 2019

China is the great powers of use and production of antibiotics.The current process of sewage treatment plants can not effectively remove antibiotics in water. Chinese scholars have detected different kinds of antibiotics in major waters of the country, which have potential harm to human body. Among all kinds of antibiotic treatment technologies, adsorption removal technology has the advantages of simple operation, low cost and high removal efficiency. It is a widely concerned antibiotic removal technology. However, at present, few materials have been put into practical application, and more materials with low cost and high efficiency need to be found. Different adsorptive materials have different adsorptivity to different antibiotics. For different antibiotics, different adsorptive materials can be integrated in the future, and the theory can be extended to application.

• 한국환경농학회지
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• 제19권3호
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• pp.259-269
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• 2000

식품원료인 농수축산물은 생산측면과 소비측면에서 각각 관행적으로 분류되어 사용되어 왔다. 한편 식품원료 중 잔류농약, 가축의약품, 환경오염물질과 같은 화학잔류물의 기준설정 및 규제를 위해서는 잔류가능성을 감안한 분류방식이 요구되고 있으나 식품원료의 분류방식이 통일되지 못하여 많은 혼란을 가져왔다. 본 연구에서는 농산물 중 농약잔류 허용기준을 적용하는데 있어서 국내외적으로 나타난 문제들을 지적하였으며 국제식품규격위원회의 Codex 기준을 무난히 수용할 수 있는 농수축산물 분류방식을 제시하였다. 이와 아울러 여기에서 제시한 분류법을 이용하여 잔류농약을 비롯한 다른 화학물질의 오염기준을 설치할 경우의 고려할 점을 제시하였다.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.531-539
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• 2008

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.90-99
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• 2017

Fish muscles are classified into white and red muscles, and the chemical composition of the two fish muscles have many differences. Few reports have assessed the health-promoting functions of white fish muscle proteins (WFP) and red fish muscle proteins (RFP). We therefore evaluated the mechanisms underlying the alteration of lipid profiles and cholesterol metabolism following the intake of WFP prepared from cod and RFP prepared from light muscles of tuna. Male Wistar rats were divided into six dietary groups: casein (23%), WFP (23%), and RFP (23%), with or without 0.5% cholesterol and 0.1% sodium cholate. Compared to the WFP-containing diet, the RFP-containing diet supplemented with cholesterol and sodium cholate significantly increased serum and liver cholesterol contents. However, in the RFP groups, an alteration in cholesterol metabolism including an increased tendency to excrete fecal sterols and hepatic cholesterol $7{\alpha}$-hydroxylase was related to the reduction of hepatic cholesterol contents. This phenomenon might be related to the tendency of an increased food intake in RFP-containing diets. These results highlight the differential effects of WFP and RFP on serum and liver lipid profiles of Wistar rats fed non-cholesterol- or cholesterol-containing diets under no fasting condition.

• 한국식생활문화학회지
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• 제25권6호
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• pp.708-718
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• 2010

This study was conducted to examine the effects of a healthy dietary life and purchase of environmental-friendly food materials according to a mother's lifestyles of health and sustainability (LOHAS) attitudes. The subjects consisted of 295 mothers. The findings are summarized as follows. The mother's LOHAS attitude index averaged 3.39 points out of 5 points. High LOHAS attitude items were "I participate actively in separating the trash collection" (4.16 points), and "I recycle dresses that I do not wear by taking them to the recycling center" (4.08 points). In contrast, LOHAS attitude items for "I do community service activity on the weekend" (2.57 points), and "I try to serve in the local community" (2.63 points) scored very low. A high LOHAS behavior index occurred for mothers who were "resource saving", whereas "social welfare" scored low. Mother's intention to purchase environmental-friendly food materials averaged 3.61 points. Mother's health dietary life attitude score averaged 3.52 points. When age, monthly income, and the environmental-friendly food materials purchase ratio of the mother was high, the health dietary life performance was high. The LOHAS attitude index of mothers had an impact on the purchase intention of environmental-friendly food materials in resource saving and environmental-friendly oriented propensity groups. The LOHAS attitude index of mothers impacted healthy dietary life in environmental-friendly, family and health oriented propensity groups.

• 식품기술
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• 제19권4호
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• pp.132-146
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• 2006

• 식품기술
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• 제19권2호
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• pp.149-165
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• 2006

• 한국환경보건학회지
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• 제28권2호
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• pp.141-148
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• 2002

This study was performed to examine the effects of rice straw as bulking materials on temperature, pH, weight and volume reduction, porosity, C/N ratio, salinity, and conductivity in aerobic composting of food wastes. Volume ratios of food wastes to rice straw in reactor control, RS-1, RS-2, RS-2 and RS-4 were 4:0, 4:1. 4:2. 4:3 and 4:4, respectively. Reactors were operated for 24days with 1 hour stirring by lrpm and 2hours aeration per day. The values of pH of food wastes and rice straw were 4.39 and 7.4, respectively. The lowering of the volume ratio of food wastes to rice straw resulted in the high reaction temperature and the fast weight and volume reduction rates. C/N ratio in control was larger than that in rice straw containing reactors. Salinity and conductivity in reactors were condensed and increased by reaction days.

• Food Science and Biotechnology
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• 제15권3호
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• 한국식품조리과학회지
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• 제25권5호
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• pp.564-574
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• 2009

This study was conducted to evaluate the effects of the LOHAS index value of school food service employees on the purchase of food materials and foodservice quality. The subjects consisted of 566 foodservice employees. The findings were as follows. (1) The foodservice employee's LOHAS index fell within that of a NOMADICS group with an average of 72.18 points out of 100 points. (2) When the age, working experience and LOHAS index of the foodservice employees was high, the necessity, view, interest and recognition of LOHAS introduction for the improvement of the foodservice environment was high. (3) The amount of environmentally-friendly food materials purchased by foodservice employees was high, when they had a high LOHAS index. (4) High foodservice quality management items of foodservice employees were 'sanitation management' (3.87 points) and 'human resource management' (3.84 points), whereas 'menu management' (3.57 points) and 'food material and inspection management' (3.61 points) scored low. (5) The LOHAS index of foodservice employees has a significant impact on the purchase intention of environmentally-friendly food materials in LOHAS and NOMADICS groups. (6) This study confirmed that a higher LOHAS index of foodservice employees was associated with higher foodservice quality management behavior, which leads to an improved quality of foodservice.