• 대한한방소아과학회지
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• 제25권2호
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• pp.102-110
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• 2011

Objectives: The purpose of this study is to analyze the baby bath preparation and provide necessary information on the upcoming herbal bath preparation for atopic dermatitis. Methods: We selected 113 baby bath preparation by searching typing in "baby bath preparation" in 6 major web-search-engines, and 17 web shopping malls in Korea. 11 items were evaluated under three criteria : type of product, function and ingredient of goods. Results: Result showed that the most common type of bath preparation were liquid type. 96% of the products contained medical agents. Ingredients of the medical agents were herbal medicine, aroma oil, spring and sea ingredients, vitamin and extract. 33% of the products were bath preparation for the atopic dermatitis and 74% of the products were only for the baby. Conclusions: It is necessary to make a government level guideline for natural materials used in bath preparation, and to develop new products contained herbal medicine abide by oriental medical theory.

• 한국화재소방학회논문지
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• 제22권5호
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• pp.61-66
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• 2008

본 연구에서는 특정물질의 과열로 인한 이상 상태를 조기에 감지하여 화재 및 폭발로의 전이 위험성을 사전에 예방할 수 있는 방법 중 하나로 열변색 색소를 유효성분으로 한 겔성형체를 제조하여 그 특성을 평가하였다. 또한 과열감지용 대상물에 대한 적용성을 확대하기 위하여 성형체는 원료물질의 종류와 함량, 그리고 제조방법에 따라 점탄성형과 도포형의 2가지로 제조하였다. 변색성 시험, 점도 특성, 변색 개시시간, FT-IR 분석을 수행한 결과 이상 조건을 효과적으로 감지하여 변색 기능을 나타낼 수 있는 물질이 제조되어 다양한 응용이 가능할 것으로 사료된다.

• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• 대한가정학회지
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• 제45권9호
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• pp.63-74
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• 2007

The purpose of this study was to investigate types of well-being oriented consumption values that lead to well-being food consumption behaviors, as well as to identify the variables influence well-being food consumption. A survey of 579 women aged 20 or more was conducted through azoomma.com, an online portal site. The findings of the study were as follows: The level of well-being food consumption was above the mid-value for all categories, with the exception of food with added ingredients. In addttion, multiple regression analysis indicated that approximately 22.7% of the environmentally friendly foods consumed were chosen based on emotional value, degree of price perception and educational level. Conversely, 20.8% of the confectionaeries consumed were chosen based on emotional value, age, degree of price perception, average monthly income, and functional value. When food with added ingredients were considered 16.6% of those were chosen based on emotional value, social value, and degree of price perception. Finally, 29.3% of cereals and fish consumed were chosen based on emotional value, degree of family's health, and social value.

• 한국지역사회생활과학회지
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• 제26권2호
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• pp.335-349
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• 2015

The system of School Meal Service Support Centers was established to support the supply of high-quality food ingredients for school meal services when the School Meal Service Act was amended in 2006. A case study was conducted to examine the operating effects, success factors, and major obstacles of a School Meal Service Support Center which was highly evaluated for its operational efficiency and customer satisfaction. Qualitative data were collected from eight stakeholders (two individuals each from the center, farms, schools, and distributors) through in-depth interviews in July 2013 and analyzed by using the thematic analysis method. The successful operation of the center helped to stabilize income and price among the stakeholders, increase ingredient quality, increase school meal reliability, reduce costs, and promote the consumption of agricultural products. Success factors were identified as the center director's commitment and insights, and the competitive operating system including fair operations, rational pricing, liberal consumer choice, total quality management, and partnerships with distributors. Major obstacles included a lack of diversity in supplied ingredients and a lack of administrative and financial support form the local government. The results can be used as baseline information to vitalize the system of School Meal Service Support Centers and increase the quality of school meal services.

• 동아시아식생활학회지
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• 제22권2호
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• pp.208-218
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• 2012

This study investigated the utilization status and awareness of adults living in Daegu and Gyeongbuk region. Frequencies, t-tests, ${\chi}^2$ tests, analysis of variance, Duncan's multiple range tests, and Spearman rank correlation were conducted by SPSS Windows V.18.0. Sixty-five percents of the respondents purchased Yaksun ingredients and cooked at home, 54% purchased cooked Yaksun at food shops of markets or department stores, and 82% purchased Yaksun at specialty stores. Many respondents answered that the main motivation for use of Yaksun was for improving health. Sixty-six percent of the respondents used Yaksun less than one time per month. Yaksun cooked with chicken was the most favorite Yaksun menu item. In addition, sanitary management of Yaksun ingredients was the most important item for distribution of Yaksun. Most respondents answered that Yaksun was more expensive than general foods. However, respondents demonstrated positive awareness regarding the function and efficacy of Yaksun for improving health.

• 한국식생활문화학회지
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• 제31권6호
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• 한국식품조리과학회지
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• 제19권4호
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• 농업과학연구
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• 제48권3호
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• pp.505-514
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• 2021

Among non-timber forest products, Tricholoma matsutake is a high value added item. Many countries, including Korea, China, and Japan, are doing research and technology development to increase artificial cultivation and productivity. However, the production of T. matsutake is on the decline due to global warming, abnormal temperatures and pine tree pest problems. Therefore, it is necessary to identify trends in domestic and foreign research on T. matsutake, respond to preemptive research and development to preserve the genetic resources of T. matsutake and increase its productivity. Based on the correlation between keywords in the high frequency keywords, it was observed that microbial clusters of T. matsutake are mainly found in Korea. The main focus in China has been the pharmacology studies on the ingredients of T. matsutake. The main focus in Japan has been on preserving the genetic diversity and species of T. matsutake. Thus, future domestic studies of T. matsutake will require pharmacological studies on the ingredients of T. matsutake and on its genetic diversity and species conservation. In addition, unlike China and Japan, genetic keywords did not appear in Korea at high frequency. Therefore, Korea will have to proceed with research using modern molecular biology techniques.

• 한국축산식품학회지
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• 제43권1호
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• pp.184-194
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• 2023

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting enzyme (ACE) inhibition activity of the purified peptide was assessed by enzyme reaction methods and in silico molecular docking analysis to determine the interaction between the purified peptide and ACE. Also, antihypertensive effect of the purified peptide in spontaneously hypertensive rats (SHRs) was investigated. The purified antioxidant peptide was identified to be a pentapeptide Asp-Asn-Arg-Tyr-Tyr with a MW of 730.31 Da. This pentapeptide showed potent inhibition activity against ACE (IC₅₀ value, 3.72 μM). Molecular docking studies revealed a good and stable binding affinity between purified peptide and ACE and indicated that the purified peptide could interact with HOH2570, ARG522, ARG124, GLU143, HIS387, TRP357, and GLU403 residues of ACE. Furthermore, oral administration of the pentapeptide significantly reduced blood pressure in SHRs. The pentapeptide derived from enzymatic hydrolysate of velvet antler is an excellent ACE inhibitor. It might be effectively applied as an animal-based functional food ingredient.