• 한국식품과학회지
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• 제30권3호
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• pp.535-541
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• 1998

수용성 추출물을 이용한 관능검사 결과를 분석한 결과 고추가루 관련 식품에서 각각의 식품을 결정짓는데 가장 영향을 미치는 것은 적색도, 매운맛, 단맛, 새콤한 맛, 감칠맛 등의 조화로서 이들이 고추의 맛과 색을 좌우하는 것으로 나타났다. 각 추출 온도와 시간에서 연상되는 음식은 고추장과 찌개, 김치의 맛으로 구분될 수 있으며 추출조건에 따른 추출액과 이를 이용한 관능검사의 관계를 주성분 분석한 결과 총인자의 51%를 주성분 1과 주성분 2로 설명 가능하였다. 추출온도 $40^{\circ}C$에서 추출했을 때는 감칠맛, 새콤한 맛, 단맛이 높은 상관관계를 나타냈으며 $4^{\circ}C$의 경우는 색소성분과 주로 관련이 높았고 $60^{\circ}C$로 추출한 용액의 경우는 떫은맛, alcoholic, 매운맛과 높은 상관관계를 보여주고 있다. 따라서 낮은 온도에서는 주로 색소성분이 그리고 온도가 점차 올라 갈수록 맛성분들이 점차 용출되어 각각의 특성에 영향을 미치는 것으로 나타났다.

• 한국식품과학회지
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• 제34권1호
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• pp.136-139
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• 2002

검정현미에 내포한 특이한 향기성분을 토대로 수입산 또는 국내산인지의 여부를 전자코로 분석하였다. 주성분 분석 결과 전반적으로 수입산과 국내산의 판별이 뚜렷하게 구별 가능하였다. 또한 인공신경망 분석 프로그램을 이용하여 학습시켜 원산지를 모르는 시료를 분석한 결과 국내산 검정현미가 수입산인지 국내산인지를 구별할 수 있었다. E-Nose 5000을 이용한 결과는 69종의 국내산 검정현미를 국내산으로 판별한 경우가 64종으로 92.75%이었고, 13종의 수입산 검정현미를 수입산으로 판별한 경우는 11종으로 92.31%의 높을 확률로 metal oxide sensor로만 구성된 전자코의 판별정도보다 더 정확하게 구별할 수 있었다.

• Journal of Community Nutrition
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• 제6권3호
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• pp.121-124
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• 2004

Objective : The paper aims to provide predictive coefficients via BIA for the assessment of body composition in children and adolescents to serve clinical as well as research purposes. Methods : Body composition via dual-energy x­ray absorptiometry (DXA) and bioelectric impedance as well as other anthropometric index were derived from meaurements on 1026 children and adolescents aged from 6 to 18 years from Beijing City. The best subset regression and principle component analysis were adopted to build the predictive coefficients with the logarithm of body composition via DXA as response variable. Results : Condition index ${\varphi}$ of fat-free mass multiple linear regression achieves 113.49 and 91.18 for males and females respectively, demonstrating severe multicollinearity among anthropometric indexes in children and adolescents. BIA predictive coefficients base on the best subset regression and principle component analysis boast a content predictive value for lean mass ($r^2$ = 0.9697 and 0.9664 for boys and girls respectively, p < 0.0001) and for Fat$\%$ ($r^2$ = 0.7705 and 0.6959 for boys and girls respectively, p < 0.0001). Conclusions : BIA method is applicable for the prediction of body composition for children and adolescents.

• 한국식품과학회지
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• 제38권1호
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• pp.16-21
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• 2006

본 연구는 야자유를 190, $220^{\circ}C$에서 24시간 가열한 후 6개의 MOS로 구성된 전자코로 산패정도를 판별하였다. 주성분분석 결과 제1주성분 값이 열처리 시간에 따라 +0.952에서 0.325로 감소하였다. 가열 온도를 높임에 따라 야자유의 산패정도도 증가하였다. 또 다른 방법에 하나로 GC를 바탕으로 한 SAW센서가 부착된 전자코를 사용한 결과 후각이미지가 뚜렷하게 차이가 나는 것을 보여주었다. 160, $220^{\circ}C$에서 가열한 야자유로부터 휘발 성분에 대한 GC peak의 수와 넓이가 가열온도와 가열 처리 시간에 따라 증가함을 보여주었다. 이러한 방법은 신속하면서도 곧바로 알기 쉽게 데이터를 이미지화함으로써 가열 처리된 야자유의 휘발성분을 전자코로 신속하고 간편하게 분석하여 가열 처리 정도가 예측 가능하였다.

• 한국식품영양학회지
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• 제35권1호
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• pp.7-15
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• 2022

Maca roots (Lepidium meyenii) are an important medicinal herb that have long been used by the Andes-indigenous peoples and South Americans. In Korea, recently, it has attracted attention as a health food material because of nutritional values and physiological activities. The purpose of this study was to investigate the industrial applicability of maca (red and golden varieties; R&G) as immunostimulating materials. In the macrophage stimulating assay using RAW 264.7 cells at 125~500 ㎍/mL of non-cytotoxicity doses, G-HW showed the most potent production of TNF-α, IL-6 and nitric oxide compared to red maca or the other extracts. The general component analysis results showed that all extracts comprised more than 90% neutral sugars with small amounts of uronic acid and protein. Meanwhile, component sugar analysis showed the difference in the content of uronic acids of cold- and hot-water extract. Additionally, the further fractionation of G-HW into crude polysaccharide (G-CP) greatly enhanced the macrophage stimulating activity, and G-CP contained macromolecules over 144 kDa, comprised mainly of glucose and galacturonic acid (51.0 and 34.9%). In conclusion, crude polysaccharide from maca showed industrial applicability as immunostimulating material, and especially golden maca showed higher macrophage stimulating activity than red maca.

• 한국환경과학회지
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• 제19권9호
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• pp.1083-1092
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• 2010

The spatial variability in the food chain structure of an estuary environment (Nanakita estuary, Japan) was investigated using fatty acid. Potential organic matter sources (terrestiral plants, macroalgae, benthic microalgae, dinflagellates and bacteria), sedimentary organic matters and benthic invertebrates (Nuttallia olivacea and Nereidae) were sampled in four locations with different tidal flat type. The main objective of the present study was to determine the origin of sediment and the food sources of N. olivacea and Nereidae along with small-scale spatial variability. The origin of sedimentary organic matters were mainly the fatty acid of bacteria and benthic microalgae. Especially, The organic matter of terrestrial plant origin was found the highest in station C. The diets of N. olivacea and Nereidae were found to be dominated by diatoms and terrestrial plants. Whereas, macroalgae and dinoflagellates showed little influence to benthic invertebrates. Moreover, according to principal component analysis, it is showed that benthic invertebrates in the same region are using the same food without relation with species. On the other hand, the N. olivacea and Nereidae of station D clearly contrasts with station B in terms of main food sources. From these results, it is suggested that food competition of benthic invertebrates revealed high a connection between small-scale spatial variability and food source in estuary.

• 한국식품조리과학회지
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• 제32권4호
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• 한국조리학회지
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• 제18권2호
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• pp.82-90
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• 2012

외식산업에서 테이크아웃 음식이 대중화 되고 있으며 이에 대한 다양한 전략이 꾸준히 수립되어야 하며 이에 대한 고객의 인식을 살펴보는 연구가 필요하다. 따라서 본 연구는 테이크아웃 음식의 위생에 대한 고객의 인식도를 측정하기 위한 척도의 타당도와 신뢰도를 평가하고자 수행되었다. 온라인 서베이를 통해 324개의 응답을 확보하였고 이중 불성실하게 기입된 응답을 제외하고 299개의 데이터를 분석에 사용하였다. 데이터는 랜덤하게 2개의 세트 ($n_1$=150, $n_2$=149)로 분할되었고, 1차 데이터는 탐색적 요인분석에 2차 데이터는 확인적요인 분석에 사용되었다. 탐색적 요인분석을 실시한 결과 세 개의 요인이 추출되었으며, 이를 "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." 라고 명명하였다. 이어 실시된 확인적 요인분석의 결과는 본 연구에서 제시된 척도가 신뢰도와 타당도가 높으며 고객의 위생에 대한 인식을 측정하는 적절한 도구임을 보여주었다.

• 한국식품영양학회지
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• 제34권2호
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• pp.196-206
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• 2021

The main purpose of this study was to examine the correlation between the consumption of red ginseng-based 'SSR' for 30 days and the reduction in human fatigue, blood component changes, and immune cell activity in 35 human subjects. 'SSR' is composed of zinc oxide, folic acid, and D-α-tocopherol with red ginseng as the main component. According to the protocol criteria of the study, 35 subjects who understood the purpose of the study and signed an informed consent form were selected. The fatigue survey was conducted through a questionnaire, and after taking 'SSR', a decreased tendency of physical, mental, and neurosensory fatigue was observed. In hematological analysis, no significant changes were observed in the levels of WBC, RBC, and hemoglobin; however, AST (SGOT) and ALT (SGPT) levels were statistically significantly decreased. In immunological analysis, it was observed that the proliferative effect of T cells (CD3+CD4+) was greater than that of NK cells (CD16+CD56+). The collected data were subjected to t-test analysis using the SPSS 25.0 statistical program. The result from this study proposes that 'SSR' can be used as a functional food material as it reduces human fatigue and enhances immune function.

• 한국축산식품학회지
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• 제38권2호
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• pp.362-375
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• 2018

This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.