• 한국식품과학회지
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• 제1권1호
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• 한국식품조리과학회지
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• 제7권4호
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• pp.51-61
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• 1991

Physical and chemical properties of glycosylsucrose were characterized as follows: 1. The moisture content of glycosylsucrose syrup (35% , w/w) was 63.6% and total sugar in solid was 35.9%. 2. Main sugar compositions of glycosylsucrose syrup were maltotetraose 54.5%, sucrose 18.0%, glycosylsucrose 15.3%, maltosylsucrose 11.3% and the content of glucose, maltose, maltotriose and fructose were very little. 3. Perceived sweetness threshold of glycosylsucrose was 0.71%, relative sweetness was 0.53, and sweetness intensity expressed as power function was S=$0.78^{\circ}$C^{1.5}$$. 4. Viscosity of glycosylsucrose was higher than that of sucrose and Japanese product at 10, 25, 35 and $65^{\circ}C$. 5. The content of water absorption of gylcosylsucrose at Aw 0.80 was 0.48 g $H_2$O/g dry weight while that of sucrose was 0.17g $H_2$O/g dryweight at Aw 0.86. 6. The stability of glycosylsucrose was decreased by acidic pH, high temperature and long heating time. 7. The glycosylsucrose showed very little browning when heated with pepton, but alkaline pH (pH8), high temperature and long heating time increased browning reaction.

• 대한지역사회영양학회지
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• 제3권5호
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.

• 한국조리학회지
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• 제23권4호
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• 한국조리학회지
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• 제17권1호
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• pp.184-196
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• 2011

본 연구는 새우 육을 분리하고 남은 부산물을 주재료로 하여 제조한 데리야끼 소스에서 추출한 향기성분을 이용하여 상품 가치를 극대화하고 특별하고 독특한 맛을 추구하는 소비자들을 만족시키기 위한 소스개발 연구에 기초자료를 제공하고자 하였다. 기존의 데리야끼 소스 제조방법인 장어뼈를 이용한 데리야끼 소스와 새우 부산물 데리야끼소스의 비교에서 주재료는 동일시하고 간장을 다르게 첨가해 제조한 데리야끼 소스의 품질 평가 비교에서는 국내산 M간장으로 제조한 소스가 일본산 G간장을 이용한 소스보다 단맛과 어취가 다소 강하게 나타났으며 짠맛, 쓴맛은 일본산 G간장을 사용한 소스가 더 강하였지만 소스의 표면 광택과 간장 자체에 대한 향과 전체적인 선호도는 국내산 M간장보다 더 높았음을 알 수 있었다.

• 약학회지
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• 제44권4호
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• pp.308-314
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• 2000

Logarithmic transformation of pharmacokinetic parameters is routinely used in bioequivalence studies based on pharmacokinetic and statistical grounds by the United States Food and Drug Administration (FDA), European Committee for Proprietary Medicinal Products (CPMP), and Japanese National Institute of Health and Science (NIHS). Although it has not yet been recommended by the Korea Food and Drug Administration (KFDA), its use is becoming increasingly necessary in order to harmonize with international standards. In the present study, statistical procedures for the analysis of a bioequivalence based on the log transformation and a related SAS procedure were demonstrated in order to aid the understanding and application. The AUC parameters used in this demonstration were taken from the previous bioequivalence study for two aceclofenac tablets, which were performed in a single-dose crossover design. Analysis of variance (ANOVA), statistical power to detect 20% difference between the tablets, minimum detectable difference and confidence intervals were all assessed following log-transformation of the data. Bioequivalence of two aceclofenac tablets was then estimated based on the guideline of FDA. Considering the international effort for harmaonization of guidelines for bioequivalence tests, this approach may require a further evaluation for a future adaptation in the Korea Guidelines of Bioequivalence Tests (KGBT).

• 한국식품저장유통학회지
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• 제11권1호
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• pp.53-56
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• 2004

유자의 부위별 narinign 및 hesperidin의 함량은 과피가 95.54 mg%, 103.99 mg%, 과육이 65.77 mg%, 77.18 mg%, 씨에는 16.49 mg%, 15.88 mg% 순으로 검출되었다 유자에서 고미의 원인 물질인 naringin을 제거하기 위한 naringinase 최적 첨가량을 검토한 결과, naringinase 20 units 첨가구의 경우 90분 경과후 대부분 분해되었다. 표준시약으로 naringin 10 mg%와 hesperidin 5 mg%의 기질에 naringinase 10.0 units와 hesperidinase 2.0 units를 각각 첨가하여 측정한 결과 0.11 mg%와 0.45 mg%로 감소하였고, naringinase 1% 처리구에서 0.54 mg% 와 0.09 mg% 감소하였으며, 탁주용 당화효소 5% 처리구에서는 0.26 mg%, 0.04 mg%로 감소하였다.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.38-41
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• 2004

유자 착즙액에 naringiase와 탁주용 당화 효소 3% 처리 결과 naringin과 hesperidin의 함량이 61.94 mg%, 9.98 mg%에서 각각 8.43 mg%, 0.06 mg%와 6.58 mg%, 1.11 mg% 감소하였다. Hunter value를 측정한 결과 적색도/녹색도(a값)는 효소처리구 모두 대조구보다 높게 나타났고, 황색도(b값)와 명도(L값)는 탁주용 당화 효소가 가장 높았다. 복합 효소 처리후 실제 관능적으로 고미제거에 대한 효과와 선호도를 조사한 결과는 각 제조사별 복합효소를 처리한 시료구가 대조구보다 전체적으로 선호도가 높았고, naringin의 함량이 적을수록 기호도는 증가하였다. 호소의 최적 첨가량은 3% 내외가 바람직한 것으로 사료된다.

• 융합경영연구
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• 제9권6호
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• pp.25-38
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• 2021

Purpose: This study is aiming at providing researchers and practitioners with new insights to analyse how retailers have made a contribution to the growth of HMR market in Japan and UK. Research design: The second section will look at the definition of HMR, and then, introduce each county's case, while analysing how retailers have developed the HMR market and illustrating some implications. Finally, the authors will draw a conclusion. Results: Retailers have established the retailer brand development department with the sophisticated retail information system which has made a considerable contribution to the growth of the HMR market. Also, it enables retailers to accumulate retail knowledge associated with ready-to-eat meals and train top-level experts, whilst helping them to build the trustworthy supply chain relationships by sharing the POS data with food manufacturers. Consequently, the cooperation with food manufacturers has enhanced in the HMR market in both Japan and UK, on the basis of sophisticated delivery system as well as the concept of innovation into the HMR sector. Conclusions: Retailers have to benchmark Japanese and British retailers' Knowledge to grow ready meal market in Korea and invest their marketing resources in developing various HMR foods, on the basis of innovative thinking.

• International Journal of Internet, Broadcasting and Communication
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• 제15권4호
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• pp.326-331
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• 2023

Korea's cultural content industry can develop into another unique tourism industry. However, since other prior studies focus on the Japanese content industry, this study identifies modern industrial trends by combining the unique characteristics of Korean content, that is, cultural content tourism, and the analysis ability of big data. The current status and direction of the cultural content tourism industry were studied by utilizing the extensive information collection and in-depth analysis capabilities of big data, and as a result, it was confirmed that the trend of the cultural content industry is related to the business aspect of cultural content, not the pure content interest of cultural content. This shows that Korean cultural contents have a strong business aspect. As a limitation, when research design was conducted using social media big data, the age, gender, etc. of the subject analyzed with unique anonymity could not be known. The Korean cultural content industry is expected to be successful in terms of business.