• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2006년도 제47회 학술심포지움 및 추계국제학술대회
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• pp.118.2-118.2
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• 2006

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.646-647
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• 2006

• Food Science and Biotechnology
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• 제17권6호
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• pp.1139-1145
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• 2008

Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading to economical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to the staling process, such as water migration and redistribution, starch retrogradation, and gluten transformation. In this review, roles of water and water migration on bread staling are summarized and discussed.

• Nutrition Research and Practice
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• 제8권5호
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• pp.564-570
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• 2014

BACKGROUND/OBJECTIVES: Although the issues of singles' dietary style and quality of life are becoming important due to the increasing number of singles with economic power, little research has been conducted to date on singles' use of convenience food and quality of life in relation to their dietary style. Thus, the present study intends to provide basic data to improve the quality of life by determining the current status of the use of convenience food and explicating its relationship with quality of life through analyzing the dietary lifestyles of the singles. SUBJECTS/METHODS: The targets of this study were singles, identified as adults between the ages of 25 and 54, living alone, either legally or in actuality having no partner. A statistical analysis of 208 surveys from Seoul, respectively, was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. RESULTS: The convenience-oriented was shown to have a significant positive effect on convenience food satisfaction. HMR satisfaction was found to have a significant effect on positive psychological satisfaction and the convenience-oriented was found to have a significant negative effect on all aspects of quality of life satisfaction. CONCLUSIONS: There must be persistent development of food industries considering the distinctive characteristics of the lives of singles in order to satisfy their needs and improve the quality of their lives.

• Molecules and Cells
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• 제41권4호
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• pp.301-310
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• 2018

LysR-type transcriptional regulators (LTTRs) contain an N-terminal DNA binding domain (DBD) and a C-terminal regulatory domain (RD). Typically, LTTRs function as homotetramers. VV2_1132 was identified in Vibrio vulnificus as an LTTR that is a homologue of HypT (also known as YjiE or QseD) in Escherichia coli. In this study, we determined the crystal structure of full-length VV2_1132 at a resolution of $2.2{\AA}$, thereby revealing a novel combination of the domains in the tetrameric assembly. Only one DBD dimer in the tetramer can bind to DNA, because the DNA binding motifs of the other DBD dimer are completely buried in the tetrameric assembly. Structural and functional analyses of VV2_1132 suggest that it might not perform the same role as E. coli HypT, indicating that further study is required to elucidate the function of this gene in V. vulnificus. The unique structure of VV2_1132 extends our knowledge of LTTR function and mechanisms of action.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 농업생명과학연구
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• 제46권3호
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• pp.87-95
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• 2012

Anti-neurodegenerative activities of aqueous extract from propolis were investigated. The aqueous extracts showed strong antioxidant activities in malondialdehyde (MDA) assay, and it effectively inhibited lipid peroxidation. In addition, the aqueous extract presented protective effects against $H_2O_2-induced$ neurotoxicity in a dose-dependent manner. Our study verified that the aqueous extract has strong antioxidant activity and neuronal cell protective effect which is correlated with its total phenolics (290.75 mg GAE/g) including p-coumaric acid, vanillic acid and gallic acid. These phenolics of propolis may reduce the risk of neurodegenerative disorders, and can be utilized as effective and safe resources of functional food.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2008년도 제49회 학술심포지움 및 국제학술대회
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• pp.73.1-73.1
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• 2008

• 축산식품과학과 산업
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• 제6권1호
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• pp.63-71
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• 2017

• Food Science and Biotechnology
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• 제16권4호
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.