• 한국식품과학회지
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• 제5권4호
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• pp.197-200
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• 1973

1. 양조폐수장, 폐수구에서 분리한 K-73-3은 초산염을 자화하여 L-G, A를 20g/l 생산하였다. 2. 분리된 균주는 형태학적, 생리학적, 분류학적, 배양학적인 특성으로 보아 Corynebacterium glutamicusnov sp.로 간주된다.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• International journal of advanced smart convergence
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• 제10권3호
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• 한국식생활문화학회지
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• 제37권6호
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• pp.547-554
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• 2022

This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B₁ and C contents were observed in 30% AP-containing bars, but vitamin B₂ and B₃ contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

• 동아시아식생활학회지
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• 제15권2호
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.1-5
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• 2005

Eight flavonoids, apigenin-6-C-β-D-glucopyranosy l-8-C-β-D-glucopyranoside (AGG), quercetin 7-O-β-D­glucopyranoside (QG), luteolin 7-O-β-D-glucopyranoside (LG), quercetin 7-O-(6'-O-acetyl)-β-D-glucopyranoside (QAG), luteolin 7-O-(6'-O-acetyl)-β-D-glucopyranoside(LAG), quercetin (Q), luteolin (L) and acacetin 7-O-β­D-glucuronide (AG) were determined by HPLC in the safflower (Carthamus tinctorius L.) leaf during growth and processing. During growth, levels of five flavonoid glycosides (AGG, QG, LG, QAG, & LAG) in the leaf increased progressively at over time according to growth stages, reached a maximum before June 11, and then decreased sharply, while those of three flavonoid aglycones (Q, L, & AG) increased greatly at the early stage of growth, reached a peak before May 28, and then decreased rapidly. During the steaming process, contents of five flavonoid glycosides increased rapidly with increased steaming time, reached a maximum after 5 min of steaming, and then decreased, whereas those of flavonoid aglycones except for AG decreased sharply with increased steaming time. During the roasting process, contents of three flavonoid glycosides decreased rapidly with increased roasting time, whereas those of two acetylflavonoid glycosides (QAG & LAG) and three flavonoid aglycones increased progressively with increased roasting time, reached a maximum after 3 min of roasting, and then decreased. These results suggest that appropriate steamed and roasted safflower leaves are a rich source of flavonoids, and may be a good source of bioactive components as a functional leaf tea.

• 한국식품영양과학회지
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• 제23권4호
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• 한국수산과학회지
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• 제44권4호
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• pp.325-331
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• 2011

Nonylphenol (NP), which is well known as an endocrine disrupter, has been detected widely in untreated sewage or waste water streams. Given the necessity of discovering an eco-friendly method of degrading this toxic organic compound, this study was conducted to isolate NP-degrading microorganisms from the aqueous environment. NP-degrading microbes were isolated through NP-containing enrichment culture. Finally, a microbial consortium, SW-3, capable of degrading NP with high efficiency, was selected from the mixture sample. The microbial consortium SW-3 was able to degrade over 99% of 100 ppm NP in the culture medium for 40 days at $25^{\circ}C$. The microbial consortium SW-3 seemed to utilize NP as a carbon source, since NP was the sole carbon source in the culture medium. In order to isolate the NP-degrading bacterium, we further conducted single colony isolation using the microbial consortium SW-3. Four strains isolated from SW-3 exhibited lower NP-degradation efficiency than that of SW-3, suggesting that NP was degraded by the co-metabolism of the microbial consortium. We suggest that the microbial consortium obtained in this study would be useful in developing an eco-friendly bioremediation technology for NP degradation.

• Journal of Microbiology and Biotechnology
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• 제24권5호
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• pp.675-682
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• 2014

Approximately 50% of people in the world experience abdominal flatulence after the intake of foods containing galactosides such as lactose or soybean oligosaccharides. The galactoside hydrolyzing enzymes of ${\alpha}$- and ${\beta}$-galactosidases have been shown to reduce the levels of galactosides in both the food matrix and the human gastrointestinal tract. This study aimed to optimize the production of ${\alpha}$- and ${\beta}$-galactosidases of Bifidobacterium longum subsp. longum RD47 with a basal medium containing whey and corn steep liquor. The activities of both enzymes were determined after culturing at $37^{\circ}C$ at pH 6.0 for 30 h. The optimal production of ${\alpha}$- and ${\beta}$-galactosidases was obtained with soybean oligosaccharides as a carbon source and proteose peptone no. 3 as a nitrogen source. The optimum pH for both ${\alpha}$- and ${\beta}$-galactosidases was 6.0. The optimum temperatures were $35^{\circ}C$ for ${\alpha}$-galactosidase and $37^{\circ}C$ for ${\beta}$-galactosidase. They showed temperature stability up to $37^{\circ}C$. At a 1 mM concentration of metal ions, $CuSO_4$ inhibited the activities of ${\alpha}$- and ${\beta}$-galactosidases by 35% and 50%, respectively. On the basis of the results obtained in this study, B. longum RD47 may be used for the production of ${\alpha}$- and ${\beta}$-galactosidases, which may reduce the levels of flatulence factors.

• Applied Biological Chemistry
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• 제36권2호
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• pp.73-79
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• 1993

식물성 섬유질 함유 자원으로부터 식품의 가공적성을 떨어뜨리지 않으면서 우수한 기능특성을 보이는 식이섬유원을 제조할 목적으로 대량 수급이 용이한 사과쥬스박과 두유박에 식이섬유의 함량을 높이고 기능성을 향상시키기 위한 각종 처리를 행하여 식이섬유원을 제조하였다. 사과쥬스박은 마쇄, 수세 및 사별에 의하여 사과육과 사과피로 분리할 수 있었는데 사과육이 사과피보다 기능성이 우수하였고 사과육은 수세, n-hexane 처리 등에 의해 WHC 11.27 g/g, FHC 2.01 g/g, CEC 64.96 meq/100g의 기능성을 보이며 60.94%의 NDF를 함유한 제품을 제조할 수 있었다. 두유박을 이용한 식이섬유원 제조에서는 수세, n-hexane처리, 산처리, 알칼리처리 등의 처리로 WHC 10.15 g/g, FHC 1.52 g/g, CEC 63.72 meq/100g의 기능성을 보이며 52.66%의 NDF 함량을 갖는 식이섬유원이 제조되었다. 이때 원료로부터의 회수율은 사과육의 경우 약 30%, 처리두유박의 경우는 38.2%이었다. 식이섬유질원의 색도는 수세시 명도를 효과적으로 증가시킬 수 있었으나 유기용매, 산 및 알칼리 처리에 의해서는 명도가 감소하였다.