• Journal of Nutrition and Health
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• 제45권5호
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• pp.470-478
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• 2012

본 연구에서는 골다공증의 취약집단인 농촌지역 폐경 후 여성의 골밀도 변화에 영향을 미치는 식이요인을 추적관찰 하였다. 연구시작년도에 골밀도를 측정하고 계절별 식이섭취 조사를 실시하였으며 2년 후에 골밀도를 다시 측정하였다. 1) 대상자를 골밀도 감소율에 따라 세 집단으로 분류하여 집단 간 영양소 섭취량 차이를 분석한 결과, 2년간 골밀도 변화율과 칼륨, 비타민C, 비타민A, 엽산 섭취량이 상관관계가 있었으며 식품군은 채소류, 난류의 섭취와 유의적인 상관성이 있었다. 2) 상관분석을 통하여 얻어진 변수들과 골밀도의 관계를 고려해 각 부위의 골밀도 변화율에 영향을 미치는 변수들로 모델을 검증한 결과에서는, 2년간의 골밀도 변화율은 연구시작시 골밀도, 비타민A, 채소류, 난류섭취량이 유의한 변수로 나타났다. 종합하면, 2년간 추적조사결과 골밀도 감소율이 큰 집단에 비해 감소율이 작은 집단에서 칼륨 섭취량이 많았으며, 연구 시작 시 골밀도, 비타민A, 채소류, 난류 섭취량이 요골의 골밀도 감소에 영향을 미치는 것으로 나타났다. 본 연구를 통하여 50세 이상 연령층일지라도 체중 (제지방량)유지, 비타민C 및 비타민A, 무기질 (칼슘, 인, 칼륨)이 풍부한 식품 섭취 등 일상생활에서 조절 가능한 식이요인이 골 건강유지의 중요한 구성요소임을 확인하였다. 이러한 결과는 폐경이후 농촌여성 골밀도 유지를 위한 영양교육 자료로 활용될 수 있으며, 앞으로 폐경이후 농촌여성의 골밀도 변화에 영향을 미치는 식생활 요인에 대한 장기간에 걸친 추적연구가 필요한 것으로 생각된다.

• 한국식생활문화학회지
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• 제36권2호
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• pp.184-197
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• 2021

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

• 식품기술
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• 제24권1호
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• pp.136-144
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• 2011

본 내용은 에너지 절감형 곡류 및 식품 공정기술 및 관련 시스템 현지조사를 위하여 일본 국제식품박람회(Foodex Japan 2011)에 참관하여 쌀가루 신 생산기술 세미나 참석 및 곡류의 완제품, 활용제품 조사, 이송시설 및 집진설비 조사를 하였다. 또한 에너지 절감형 가공공정 및 HACCP 적용 관련 시스템 조사를 하고 Satake 등 곡류가공회사와 기술 협의를 하여 향후 연구에 반영하고자 한다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 제30차 추계 학술대회
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• pp.165-165
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• 2002

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1995년도 추계심포지움 및 학술발표회
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• pp.105-105
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• 1995

• 한국생활과학회:학술대회논문집
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• 한국생활과학회 2010년도 하계학술대회
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• pp.164-165
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• 2010

• Journal of Microbiology and Biotechnology
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• 제26권11호
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• pp.1891-1907
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• 2016

Yeasts that are present in marine environments have evolved to survive hostile environments that are characterized by high exogenous salt content, high concentrations of inhibitory compounds, and low soluble carbon and nitrogen levels. Therefore, yeasts isolated from marine environments could have interesting characteristics for industrial applications. However, the application of marine yeast in research or industry is currently very limited owing to the lack of a suitable isolation method. Current methods for isolation suffer from fungal interference and/or low number of yeast isolates. In this paper, an efficient and non-laborious isolation method has been developed and successfully isolated large numbers of yeasts without bacterial or fungal growth. The new method includes a three-cycle enrichment step followed by an isolation step and a confirmation step. Using this method, 116 marine yeast strains were isolated from 14 marine samples collected in the UK, Egypt, and the USA. These strains were further evaluated for the utilization of fermentable sugars (glucose, xylose, mannitol, and galactose) using a phenotypic microarray assay. Seventeen strains with higher sugar utilization capacity than the reference terrestrial yeast Saccharomyces cerevisiae NCYC 2592 were selected for identification by sequencing of the ITS and D1/D2 domains. These strains belonged to six species: S. cerevisiae, Candida tropicalis, Candida viswanathii, Wickerhamomyces anomalus, Candida glabrata, and Pichia kudriavzevii. The ability of these strains for improved sugar utilization using seawater-based media was confirmed and, therefore, they could potentially be utilized in fermentations using marine biomass in seawater media, particularly for the production of bioethanol and other biochemical products.

• Journal of Biosystems Engineering
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• 제40권3호
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• pp.271-276
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• 2015

Purpose: Quick freezing is widely used in commercial food storage. Well-known freezing techniques such as individual quick freezing require a low-temperature coolant and small cuts for the heat-transfer efficiency. However, the freezing method for bulk food resembles techniques used in the 1970s. In this study, electromagnetic (EM) heating was applied to improve the quick freezing of bulk food. Methods: During freezing, the surface of food can be rapidly cooled by an outside coolant, but the inner parts of the food cool slowly owing to the latent heat from the phase change. EM waves can directly heat the inner parts of food to prevent it from freezing until the outer parts finish their phase change and are cooled rapidly. The center temperature of garlic cloves was probed with optical thermo sensors while liquid nitrogen (LN) was sprayed. Results: When EM heating was applied, the center cooling time of the garlic cloves from freezing until $-10^{\circ}C$ was 48 s, which was approximately half the value of 85 s obtained without EM heating. For the white radish cubes, the center cooling time was also improved, from 288 to 132 s. The samples frozen by LN spray with EM heating had a closer hardness to the unfrozen samples than the samples frozen by LN only. Conclusions: The EM heating during quick freezing functions to maintain the hardness of fresh food by reducing the freezing time from 0 to $-10^{\circ}C$.

• 급식외식위생학회지
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• 제2권1호
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• 한국식생활문화학회지
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• 제37권2호
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.