• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.134-135
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• 2002

Legumes are important agricultural and commercial crops characterized by root nodules formed as a result of the symbiotic relationship with nitrogen-fixing rhizobia. Due to the economic significance the chemistry of some of these species has been well recognized. Soybeans and processed soy products, which contain isoflavonoids and saponins, are of wide interest for their multifacted biological effects. (omitted)

• 농촌지도와개발
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• 제11권1호
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• pp.67-81
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• 2004

The objectives of this study were; a) to review the Ilgam Gatgi or a job project of the rural women b) to relate the vocational educational strategies for human resources development and c) to suggest appropriate vocational education programs for rural women in Korea. The study was carried out through literature reviews, and the results of the study were as follows : First, government should provide appropriate information and educational programs to support rural women for facilitating them to have a sound understanding of the Ilgam Gatgi project. Second, government should provide diverse vocational education programs to facilitate participation in the tasks such activities as for upbringing management mindness, counting and marketing abilities. Research and development works should be emphasized to develop further the traditional foods as well as new products. Third, national support activities should be reinforced to let the people recognize the Ilgam Gatgi projects and its products. and governmental supports should be made to establish cyber business transactions system for the products from the Ilgam Gatgi projects. Fourth education for the laws and regulations on manufacturing and marketing of processed foods would be necessary for rural women, since the majority of the products from the Ilgam Gatgi projects were processed foods.

• 한국식생활문화학회지
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• 제13권2호
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 한국식품위생안전성학회지
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• 제25권1호
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• pp.16-23
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• 2010

최근 농산물 및 그 가공품 중의 비소 오염도에 대한 우려가 높아지고 비소가 과다하게 검출되는 사례가 빈번하게 발생하고 있다. 이러한 상황에도 불구하고, Codex를 비롯한 많은 국가에서 위해 관리의 근거가 되는 식품 중 허용 기준이 미비한 상황이며, 우리나라도 소금과 캡슐에 대한 기준 외에는 식품 중 비소 기준이 전무하다. 호주(뉴질랜드)에서는 곡류에만 총비소 기준으로 1.0 mg/kg으로 설정되어 규제하고 있으며, 일본에서는 독성이 강한 3가 비소기준으로 설정해 놓았으나 이는 잠정허용기준으로 법적인 강제성을 가지지 못하는 권고수준이다. 예외적으로 중국의 경우 농산물에는 무기비소 기준으로, 농산가공품의 경우 총비소 기준으로 식품을 품목별로 구분하여 체계적이고 엄격한 위해 관리를 시행하고 있다. 향후 우리나라의 농산물 및 그 가공품에 대한 비소의 실효성 있는 관리 정책을 위해서는 독성이 강한 무기비소를 기준으로 허용기준을 설정할 필요가 있으며, 이를 위해서는 식품 중 비소의 화학종별 분석기술 개발이 이루어져야 할 것이다. 향후 우리나라에서 농산물 중의 비소에 대한 보다 실효성을 거둘 수 있는 위해 관리 방안을 설정하기 위해서는 우리나라 농산물 중 독성이 강한 무기비소의 함량에 대한 모니터링을 실시하고 이에 대한 확률적 노출평가를 실시하여 위해성을 평가하고 국가차원에서 보다 현실적인 규제영향 분석을 실시하되, 이러한 일련의 정책과정을 거치는 동안 대국민과 관련기관을 대상으로 위해 평가와 정책결정 논리를 투명하게 공개하는 등 합리적인 정책결정을 도출하는 것이 무엇보다 필요할 것이다.

• 한국식품과학회지
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• 제16권3호
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• pp.341-347
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• 1984

과립혼입 오렌지 쥬우스용 오렌지 과립을 대량 으로 1차 가공하여 중간제품으로 저장하면서 필요시에 완제품으로 제조할 수 있는 방안을 모색하기 위하여 오렌지 과립의 열처리 조건 및 포장방법별 저장중 품질변화와 완제품 제조에 따른 저장제품의 가공적성을 확인한 결과 5개월 이상 안전저장이 가능하였으며 포장후 살균공정과 고온충진공정에서의 가공방법별 차이는 없었고 포장방법에 따른 차이는 있어 관포장이 가장 좋았고 3겹파우치포장, 2 겹파우치포장 순이었다. 또한 쎄그먼트로 가공 저장하는 것이 과립으로 저장하는 것보다 우수하었으며 2겹파우치 포장을 제외한 모든 처리구에서 대조구(과립 저장초기에 가공한 과립혼입 쥬우스 완제품)보다 관능검사 결과가 좋게 나타나서 중간제품으로 저장하였다가 제조한 완제품이 품질면에서 더 좋다는 것을 확인하였다.

• 한국식품과학회지
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• 제36권5호
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• pp.723-727
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• 2004

콩 가공식품인 두유, 두부, 비지에서 유전자변형 콩에 삽입된 epsps 유전자의 검출과 정량을 위해 정성과 정량 PCR 방법을 수행하였다. 두유, 두부, 비지에서 유전자변형 콩의 검출은 삽입된 epsps 유전자의 증폭이 크기가 121bp와 330bp가 생성될 수 있는 두 종류의 primer들을 이용하여 0.01%까지 확인하였다. 정량방법은 1, 3, 5%의 유전자변형 콩이 포함된 시료들을 실시간 PCR을 사용하여 유의성 있는 결과를 얻었다. 이러한 결과들은 실시간 PCR 방법을 사용하여 가공식품 내에서 정량적으로 유전자변형 콩을 정량하는데 적용될 수 있음을 보였다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 문화기술의 융합
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• 제6권3호
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• pp.377-380
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• 2020

일인가구의 증가 및 소비행태의 변화, 그리고 마트는 대형화 되고 있는데 반하여 포장 형태는 소포장 용기로 바뀌고 있으며, 수출되는 농산물 특히 과일 및 관련 작물의 수출시 소규모 패키지화되고 있고, 수출시점에 CO₂등의 선도처리를 하고는 있으나 운송 기간내 패키지내부 작물의 선도를 보장하기 어려웠다. 따라서 농산물 유통시 운송과정이나 진열시에 품온이 바뀌어 미생물에 의하여 작물이 변질되는 것을 방지하기 위한 신선도유지제로 소포장 용기로 유통하는 농산물에 적용하기 위한 새로운 신선도 유지 방법의 제공이 필요한 상황으로 윤통과정의 혁신을 가져올 수 있는 방안에 대하여 연구하게 되었다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.528-538
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• 2014

The purpose of this study was to investigate the relationships among recognition, preference, and purchasing characteristics for Changnyeong onions and garlic as well as festival satisfaction among participants at agricultural product festivals in the Changnyeong region. Results showed that festival satisfaction of 'place of festival' was highest while 'convenience facility & event contents' earned the lowest scores. Most subjects (90.5%) had purchased Changnyeong agricultural and processed products. A major purchasing type was fresh agricultural products (66.7%). The pathways to recognize Changnyeong agricultural products were mostly 'promotion by related institutions' (22.0%), 'family relatives' (20.8%), 'mass media' (16.6%), and 'festivals and events' (16.1%). The most considered factors for purchasing regional products were 'geographical origin' and 'ingredients'. Changnyeong onion showed higher scores for recognition and preference and rate of purchase experience and intention than for garlic. The correlation coefficients of recognition and preference for onion and galic were 0.603 (p<0.001) and 0.598 (p<0.001), respectively. The explanation power ($R^2$) of related variables for purchase of Changnyeong onions was 0.258. The regression coefficients (${\beta}$) for 'recognition', 'preference' and 'convenient facility & event contents' were positive, whereas the regression coefficient for 'price' was negative. Recognition, preference, and convenient facility & event contents with garlic purchase showed a positive relationship ($R^2$=0.253). The most effective promotion method to increase sales of Changnyeong agricultural products was 'local festivals and events' (27.8%).

• Agribusiness and Information Management
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• 제4권2호
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• pp.14-21
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• 2012

Since the Free Trade Agreements (FTAs) with Chile, the EU, and the U.S., Korean agricultural produce markets have turned into a fierce competition landscape. Under these competitive circumstances, marketing is critical. The objective of the research presented herein is to understand the characteristics of customer preferences after locating trends of purchased items. So This research establishes sustainable strategies for Korean agricultural produce. This investigation used market-basket analysis techniques and panel data for its research. Market-basket analysis is a technique which attempts to find groups of items that are commonly found together. The results show that, for one year, processed food using wheat, processed marine products, and pork are commonly bought together and that yogurt and milk also are bought together. The characteristics of customers buying these items are 44 years old and live in a four-person household with two children. These customers do not live with their parents.