• 제목/요약/키워드: Food products

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SNS Mall: A Study on the Analysis of SNS(Social Networking Service) Functions Applicable to Electronic Commerce for Building Regular Relationship with Customers (SNS 몰: 전자상거래에서 적용할 수 있는 SNS의 기능 분석 및 활용에 관한 연구)

  • Gim, Mi-Su;Ra, Young-Gook
    • The Journal of the Institute of Internet, Broadcasting and Communication
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    • 제20권5호
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    • pp.1-7
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    • 2020
  • We can build regular customer relationships combining SNS (social networking service) with shopping mall like offline trade. A customer who once purchased is registered as reaular and the relationship continues afterward. The registered regular customer get sthe information about objective product shipment and besides it, he contacts with a story of frams, growth of vegetables, sows to harvests. Consumer can purchase with one click necessary foods as he looks at timeline. Sellers give information about news. discounts to customers. Besides it, food storages, recipes can be given to consumers. The good point here is that selling and promoting can be performed within one account. This is better than link is provided for selling an promoting separately. Like this, besides personal connections using SNS, categorization function gives consumers on line shopping mall service. Once the consumer purchase, he is registered as regular. Besides, the consumers who do not know each other, can share information, suggest products, spread the news.

Serotypes and genotypes of Salmonella isolates from slaughtered pigs (도축돈에서 분리된 살모넬라의 혈청형 및 유전형)

  • Choi, Won-Zong;Jung, Ji-Hun;Won, Ho-Keun;Kang, Zheng-Wu;Hahn, Tae-Wook
    • Korean Journal of Veterinary Service
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    • 제31권1호
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    • pp.1-16
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    • 2008
  • Salmonella infections cause the disease in pigs but also some zoonotic Salmonella serotypes can be transmitted to human through swine products, resulting in food poisoning. The objective of this study was to investigate the bacteriological prevalence and detection of invA gene using Salmonella specific polymerase chain reaction (PCR), the epidemiological characteristics related to Salmonella strains cultured from pig samples in Gangwon areas using serotyping, random amplified polymorphic DNA (RAPD) and pulsed field gel electrophoresis (PFGE) methods. During the period of November 2001 through April 2002, 1,174 ileocecal lymph node were collected from the slaughtered pigs raised in 38 farms located in Gangwon province. The samples were submerged in boiling water and macerated in saline and lymph node homogenates were inoculated into Tetrathionate broth with iodine (TTB, Difco, 0.5% iodine was added) for enrichment growth. Then additional tests were performed using several mediums, and suspects were identified by API 20E kit (BioMerieux) and PCR. Of total 1,174 samples from 38 farms, 44 (3.7%) were isolated as Salmonella spp from 13 farms (34.2%). Of 44 isolates, 31 were in Yangyang region, followed by 9 in Goseong, 2 in both Gangneung and Sokcho. However, there was no difference in regional isolation frequency. All isolates have a 521bp amplified product in Salmonella specific PCR with primer invA which encodes in proteins for invasion of epithelial cells. Of 44 recovered serotypes, 23 (52.3%) were S Eingedi, 10 (22.7%) S Schwarzengrund, 9 (20.5%) S Typhimurium, and 2 (4.5%) S Mbandaka. In RAPD analysis, there appeared to be unique bands distinguishing each serotype, although similarities exist between the different serotypes. Four serotypes of 44 Salmonella isolates appeared to fall into 14 different RAPD types. In PFGE analysis, 9 S Typhimurium were tested with XbaI enzyme and SpeI enzyme. The combination of results obtained with two enzymes subdivided the 9 S Typhimurium into 4 PFGE types.

Dietary Risk Factors Associated with Hypertension in Patients (고혈압 환자의 식이관련 위험요인 분석에 관한 연구)

  • Son, Sook-Mee;Huh, Gwui-Yeop
    • Korean Journal of Community Nutrition
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    • 제11권5호
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    • pp.661-672
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    • 2006
  • This study was performed to determine the dietary risk factors associated with hypertension. The hypertensive group were composed of 112 hypertensive patients (male 53, female 59) who first visited the hypertension clinic and had been diagnosed as having primary hypertension ($SBP{\ge}140mmHg\;or\;DBP{\ge}90mmHg$). The regular visitors or the subjects on special diets or medical therapies were excluded. The normal group consisted of as subjects (male 41, female 54) matched with age and socioeconomic levels. The subjects having higher intakes (above the 75 percentile) in energy, protein, iron, vitamin A or C showed significantly higher hypertension risk estimated with odds ratio after the covariance factors (age, sex and BMI) were adjusted. More than 2400 mg of sodium (6 g of salt) intake was associated with significantly higher risk of hypertension (odds ratio: 1.773, CI: 1.014-3.014 for $SBP{\ge}140mmHg$; odds ratio: 2.373, CI: 1.359-4.215 for $DBP{\ge}90mmHg$). Hypertensive group showed significantly increased intakes of vegetables and fish and shell fish compared to the normal group. When the vegetable intakes were classified into Kimchi, fresh vegetables and cooked vegetables with seasoning, the hypertensive group was observed as having higher intakes of Kimchi and cooked vegetables with seasoning. The intakes of highest quartile for vegetables (${\ge}327g/day$) (odds ratio: 3.164, CI: 1.740-5.752), fish and their products (${\ge}102g/day$) (odds ratio: 2.756, CI: 1.486-5.109), grains(${\ge}311g/day$) (odds ratio 2.393, CI: 1.186-4.832), meats and their product (${\ge}106g$) (odds ratio: 2.210, CI: 1.225 - 3.987) compared to the lower were significantly associated with the higher risk of hypertension estimated with DBP (${\ge}90mmHg$) after covariance factors were adjusted. In conclusion, our findings confirm that higher intake of energy or sodium are associated with the increased risk of hypertension. Because increased intake of vegetable or fish was associated with the higher risk of hypertension, in contrast with the finding of western countries, choosing or preparation of vegetables or fish with reduced salt is recommended.

Quality Characteristics of Muffins Containing Ginger Juice (생강즙을 첨가한 머핀의 품질 특성)

  • Han, Eun-Ju
    • Culinary science and hospitality research
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    • 제18권5호
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    • pp.256-266
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    • 2012
  • The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

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Development of Raising Device for Greenhouse Column Using a Pneumatic Cylinder (공압실린더를 이용한 온실기둥 상승장치 개발)

  • Lee, Hyun June;Park, Eun Mi;Shin, Dong Chang;Choe, Jung Seob;Kim, Tae Wook
    • Journal of Bio-Environment Control
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    • 제27권3호
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    • pp.206-212
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    • 2018
  • As many consumers prefer good quality food, farms have used various facilities to cultivate products for satisfying their desires. Among them, the most representative facilities are plastic and glass multi-span greenhouse. The height of both plastic greenhouse and glass greenhouse is around three meters high in Korea. As a result, the crop productivity is limited. The solution is to increase the height of the greenhouses to improve the greenhouses' environment. The device for raising columns consists of a stop device, a pneumatic cylinder, and a vertical member. Pneumatic cylinders were designed with a diameter of 160 mm and a stroke length of 50 mm, taking into consideration the safety factor of 1.5. In addition, the air flow was controlled by nozzle to achieve a time of less than 30 seconds per stroke. It was calculated that $21.5L{\cdot}min^{-1}$ of air was needed to complete in less than 30 seconds. Accordingly, the diameter of the nozzle is designed to be 0.5 mm. When the pressure was 0.9 MPa, the average raising force was 13,805N, which was close to the calculated value of 15,612N. The field test results show that any inconsistency in the row columns was not generated. and that it is considered applicable to the actual glass and plastic greenhouses.

Characteristics of the transitional element contents for the ginsengs from the 3 different soils of Keumsan (금산의 서로 다른 3 토양내에 생육되는 인삼의 전이원소 함량 특성)

  • Song, Suck-Hwan;Min, Eil-Sik;Park, Gwan-Su;Yoo, Sun-Kyun
    • Journal of Ginseng Research
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    • 제29권4호
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    • pp.192-205
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    • 2005
  • This study is for geochemical relationships between ginsengs and soils from three representative soil types from Keumsan, shale, phyllite and granite areas. For this study, ginsengs (2, 3 and 4 years), with the soils and their host rock, are collected and are analysed for the transitional elements. In the weathered soils, the shale area is high in the most of elements, but low in the granite area. High correlation relationships are shown in the shale area. In the field soils, the shale area is mainly high, but low in the granite area. Comparing with ages, most of elements are high in the 2 year soils, but low in the 4 year soils. Regardless of the localities, positive and negative correlations are dominant in the shale area. In the host rocks, high element contents are shown in the phyllite and shale areas. Positive and negative correlations are found in the shale and phyllite areas for large numbers of the element pairs. In the ginsengs, differences of the element contents with ages are not clear, but show high element contents in the 2 year ginsengs of the shale and phyllite areas, and low contents in the 4 year ginsengs of the granite area. Positive correlations are shown in the Cu-Zn pair in the shale and phyllite areas, and Co-Cu pair in the granite area. In the relative ratios(weathered soil/field soil), most of elements from the shale area are high, above I, suggesting high element contents in the weathered soils of the shale area relative to the granite and phyllite areas. In the relative ratios(weathered soil/host rock), most of elements are above 1, suggesting the high element contents in the weathered soils relative to the host rocks. Relative ratios (soil/ginseng) of the element contents are several to ten times. Regardless of the areas, big differences of the relative ratios are found in the Co and small differences are in the Cu and Zn, which suggest that differences between soils and ginsengs are big in the Co contents and small in the Cu and Zn contents. Regardless of the ages, differences among relative ratios are small in granite area relative to the shale area, which suggest more similar contents between ginsengs and soils in the granite areas.

Diversity and origin of bottle gourd, Lagenaria

  • Yuasa, Hiroshi
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 한국자원식물학회 2002년도 심포지엄
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    • pp.96-97
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    • 2002
  • Bottle gourd, Lagenaria siceraria, is one of the oldest cultivated plants. To bigin with, its fruit was used as a complete liquid bottle or container. It was a very widespread cultivated plant in prehistoric times, for example (there) is a report from Peru as early as between 13,000 B.C and 11,000 B.C. The dug-out finds in Japan proved to be about 95,000 years old according to the /sup 14/C analysis. The bottle grourd was the most important plant before the invention of pottery in many areas of Asia, New Guinea, Polynesia, America, and Africa. I would like to suggest that there should be "The Bottle Gourd Age" prior to the Pottery Age. Bottle gourds are also used for various purposes such as food, masks, pipes, musical instruments, medicine, symbols, artistic products and also as penis-sheaths of men's attire. Their purposes number more than 220 including 70 varienties of containers or bottles. I consider that its utilization should be called a culture, as it were, "The gourd culture." The shape and the size of the fruit of bottle gourd have a larger variety than those of any other plant. As for the size, it is reported that they range from those that are shorter than 3cm to those that are ovoid and longer than 60cm in diameter. With regard to the shape of its fruit, the bottle gourd can be classified into 7 groups and even more than 30 races, considering the difference of the size. The seeds are so variable without two horn-like projections, with smooth surface or longitudinalines, white or brown, with smooth corky margin. Generally, it seems that there is no correlation between seem shape and fruit shape. My study shows that the seeds of gourd. My study shows that the seeds of gourd in Asia are so simple in shape and in color except for the size. But the seeds of those in Africa are various and seem to be beyond the confines. Explaining the great diversity of the seeds of those in Africa therefore, they appear to have no correlation among the types of fruit of the bottle gourd with African origin. It might be supposed that another 4 wild Lagenaria spp. distribute only in Africa. The intraspecies hybrid is confirmed between the bottle gourd, Lagenaria siceraria, and wild L. spehaerica. And Fl hybrid is sterile: it has no fertility. However, even though the shapes of the fruit and the seeds are different, they can cross with each other. Moreover, their hybrids grow up to be extremely vigorous and have normal fertility. Fruit shapes of Fl plants are similar to those of their parents, if they have the same character. Whereas, the fruit shape often became different from each other when the cross occurs between those with different fruit shapes. It is shown that dumbbell shapes, HYOTAN in Japanese, is recessive while its bitterness is dominant. Thus the character of F2 hybrids Is segregative. I'll give further particulars of the heredity of the groud in my lecture.

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Nutrition Diagnostic Analysis for Nutrition Care Process Model in Adults of a Health Screening & Promotion Center (영양관리과정(NCP)을 적용한 건강증진센터 고객의 영양진단분석)

  • Lee, Hye Seung;Chang, Ji Ho;Lee, Hyeon Jeong;Park, So Jeong;Kang, Eun Hee
    • Korean Journal of Community Nutrition
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    • 제20권1호
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    • pp.61-72
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    • 2015
  • Objectives: This study was performed to examine nutrition problems and causes/contributing risk factors. Methods: This study was conducted using data 1,863 adults visited Asan health screening & promotion center located in Seoul, Korea during May to June of 2013. We used Nutrition Care Process Model developed by the International Dietetics & Nutrition Terminology (IDNT). Results: The most frequent nutrition problem in male subjects was excessive alcohol intake. Men in fifties showed the highest rate of excessive alcohol intake among the age groups examined (22.4%). By comparison, the most frequent nutrition problem in women was inadequate protein intake. Women in fifties exhibited the highest rate of inadequate protein intake (22.5%). The most common contributing factors for these observations were a low preference for dairy products followed by high preference for alcohol and a deficit in food-and nutrition-related knowledge, regardless of the sex and age. The most common nutrition problem observed among the group diagnosed with hyperglycemia or hypertriglyceridemia or hyperuricemia or fatty liver was excessive alcohol intake (p < 0.001), whereas the group diagnosed with hyperglycemia or hypercholesterolemia showed significantly higher rate of inappropriate intake of carbohydrate (fructose) compared to the group not diagnosed with such disease conditions (p < 0.05). The group diagnosed with hypercholesterolemia, hyperuricemia and fatty liver showed significantly higher occurrence of inappropriate intake of fat (saturated fat) than the group free of such diseases (p < 0.001). The osteopenia group showed higher rate of inadequate protein intake (p < 0.001) and the fatty liver group with excessive energy intake (p < 0.001). Overall, the results suggest that there is a significant relationship between nutrition problems and health conditions found in groups diagnosed with a diverse array of medical conditions. Conclusions: Therefore, we strongly suggest that dieticians should implement nutrition interventions with people visiting health screening & promotion center based on nutrition problems and the contributing factors diagnosed by dietitions in order to prevent chronic diseases in this population.

Comparison of Mycelial Growth Characteristics According to Culture Conditions of Ulleungdo Collection Strains (울릉도 수집 균주의 배양조건에 따른 균사 생장 특성 비교)

  • Kim, Minkyeong;Ahn, Chorong;Kim, Changmu
    • The Korean Journal of Mycology
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    • 제48권2호
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    • pp.75-85
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    • 2020
  • The collection of biological data of indigenous species must comply with the Nagoya Protocol. Fungi contain various bioactive substances making them an attractive source of several products, including food and medicines. In this study, we investigated the growth characteristics of five indigenous fungal strains, Fomitiporia punctata, Polyporus ulleungus, P. brumalis, Gymnopus subnudus, and Tyromyces kmetii, isolated from samples collected in the Ulleungdo Island. The growth rates for each strain were assessed across various temperatures (20 ℃ to 35 ℃), culture media (Potato dextrose agar, Malt extract & Yeast extract agar, Malt extract agar, Malt extract & peptone agar, Sabouraud dextrose agar, and Modified Melin-Norkrans agar), and pH conditions (4.0 to 8.0). Additionally, we assessed the mycelial growth characteristics in liquid culture. The mycelial growth in different media varied across species; specifically, F. punctata (in MMNA), G subnudus (in MMNA), and P. brumalis (in MEPA) showed rapid growth. Optimal growth temperatures ranged between 25 ℃ and 30 ℃ for most species, with the exception of T. kmetii and P. brumalis, which were able to grow across all the temperatures tested. P. brumalis showed the best growth rate, whereas P. ulleungus showed the lowest growth potential. The optimal pH conditions for mycelial growth ranged between 4.0 and 5.0. In experiments using culture flasks, the dry weight of the culture filtrates decreased with the increasing incubation time and showed a significant decrease between 1 and 6 months of incubation, indicating that the five strains take longer than a month to fully use the culture media. Our findings highlight and establish the optimal growth conditions for five different fungal species that can be used in future application studies.

Post Harvest Technology for High Quality Rice (고품질 쌀 생산을 위한 수확 후 관리기술)

  • 김동철
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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    • pp.54-63
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    • 2002
  • Post-harvest technology for rice was focused on in-bin drying system, which consists of about 100, 000 facilities in 1980s. The modernized Rice Processing Complex (RPC) and Drying Storage Center (DSC) became popular for rice dry, storage, process and distribution from 1990s. However, the percentage of artificial drying for rice is 48% (2001) and the ability of bulk storage is about 15%. Therefore it is necessary to build enough drying and bulk storage facilities. The definition of high quality rice is to satisfy both good appearance and good taste. The index for good taste in rice is a below 7% of protein, 17-20% of amylose, 15.5-16.5% of moisture contents and high concentration of Mg and K. To obtain a high quality rice, it is absolutely needed to integrate high technologies including breeding program, cropping methods, harvesting time, drying, storing and processing methodologies. Generally, consumers prefer to rice retaining below b value of 5 in colorimetry, and the whiteness, the hardness and the moisture contents of rice are in order of consumer preference in rice quality. By selection of rice cultivars according to acceptable quality, the periods between harvesting time and drying reduced up to about 20 days. Therefore it is necessary to develop a low temperature grain drying system in order to (1) increase the rate of artificial rice drying up to 85%, (2) keep the drying temperature of below 45C, (3) maintain high quality in rice and (4) save energy consumption. Bulk storage facilities with low temperature storage system (7-15C) for rice using grain cooler should be built to reduce labor for handling and transportation and to keep a quality of rice. In the cooled rice, there is no loss of grain quality due to respiration, insect and microorganism, which results in high quality rice containing 16% of moisture contents all year round. In addition, introducing a low temperature milling system reduced the percentage of broken rice to 2% and increased the percentage of head rice to 3% because of proper hardness of grain. It has been noted that the broken rice and cracking reduced significantly by using low pressure milling and wet milling. Our mission for improving rice market competitiveness goes to (1) produce environment friendly, functional rice cultivars, (2) establish a grade standard of rice quality, (3) breed a new cultivar for consumer oriented and (4) extend the period of storage and shelf life of rice during postharvest.

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