• 한국식품저장유통학회지
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• 제31권3호
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• pp.346-359
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• 2024

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

• Toxicological Research
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• 제31권3호
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• pp.227-240
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• 2015

Recent amendment on the Food Sanitation Act in Korea mandated the Minister of Food & Drug Safety to secure the scientific basis for management and reevaluation of standards and specifications of foods. Especially because the current food safety control is limited within the scope of 'Farm to Market' covering from production to retail in Korea, safety control at the plane of true 'Farm to Fork' scope is urgently needed and should include 'total diet' of population instead of individual food items. Therefore, 'Total Diet Study (TDS)' which provides 'closer-to-real' estimates of exposure to hazardous materials through analysis on table-ready (cooked) samples of foods would be the solution to more comprehensive food safety management, as suggested by World Health Organization and Food and Agriculture Organization of the United Nations. Although the protection of diets from hazards must be considered as one of the most essential public health functions of any country, we may need to revisit the value of foods which has been too much underrated by the meaningless amount of some hazardous materials in Korea. Considering the primary value of foods lies on sustaining life, growth, development, and health promotion of human being, food safety control should be handled not only by the presence or absence of hazardous materials but also by maximizing the value of foods via balancing with the preservation of beneficial components in foods embracing total diet. In this regard, this article aims to provide an overview on TDS by describing procedures involved except chemical analysis which is beyond our scope. Also, details on the ongoing TDS in Korea are provided as an example. Although TDS itself might not be of keen interest for most readers, it is the main user of the safety reference values resulted from toxicological research in the public health perspective.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.740-748
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• 2006

천마를 채취한 그대로 이용하는 데에는 생체 보존에 따른 불편, 독성 그리고 자극성 등의 부작용으로 간단한 전처리 과정이 필요하다. 따라서 본 연구에서는 천마를 이용한 가공제품의 개발을 위한 전처리 과정 중 건조 조건별로 천마의 이화학적 특성을 반응표면 분석법으로 모니터링하여 최적 건조조건을 설정하였다. 천마 건조물의 수분활성도는 건조온도 $79.56^{\circ}C$, 건조시간 7.17 hr에서 가장 높은 간을 나타내었고, 총 페놀성 화합물 함량은 $79.64^{\circ}C$, 8.74hr에서, 전자공여능은 $79.79^{\circ}C$, 8.57 hr에서 최대값을 나타내었으며, 아질산염 소거능(pH 1.2)은 건조온도 $79.99^{\circ}C$, 건조시간 8.07hr에서 각각 최고의 이화학적 특성을 나타내는 것으로 예측되었다. 천마 건조물의 이화학적 특성을 고려한 최적 건조조건 범위는 건조온도 $75{\sim}80^{\circ}C$와 건조시간 $8{\sim}9 hr$으로 각각 나타났다.

• 대한디지털의료영상학회논문지
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• 제13권3호
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• pp.133-137
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• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

• KSBB Journal
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• 제23권2호
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• pp.118-124
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• 2008

Three kinds of bacteria that influence Kimchi fermentation, Lactobacillus plantarium for acidity, Leuconostoc mesenteroides for ripening Kimchi, and Pichia membranifaciens for decreasing Kimchi quality, were regulated by natural products including Theae folium, Taraxacum coreanum, Brassica juncea, Astragali radix, Gynostemma pentaphyllum, Camellia japonica, Agaricus blazei, and Cordyceps militaris. The common prescription combined T. folium, T. coreanum and C. militaris and simultaneously regulated these 3 bacteria as follows: the growth of L. plantarium and P. membranifaciens were inhibited and L. mesenteroides was promoted. The most effective mixing ratio was T. folium: T. coreanum: C. militaris = 3:2:1. With this new prescription, deep flavor, extended preservation, and a special taste are expected in the Kimchi due to these natural products.

• 한국식생활문화학회지
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• 제30권6호
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2005년도 추계학술대회 논문집
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• pp.367-370
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• 2005

Offer of medical treatment service for recovery or preservation of physical spiritual function of elderly people by sudden population graying developing is essential. Therefore, according to increase of elderly's medical treatment demand, medical treatment service request is augmented. Number of medical treatment service utilization wishes to grope medical treatment service support way for elderly residing cloth elevation laying stress on elderly's Aging in Place in increase trend in this research. If decide, is as following : First, national hospital and public health center were concentrated most on Seoul and kyonggi, and there were many hospitals to south of a river nine, Songpagu, Seochogu, and public health center was expose that is one by one to each nine. Second, in the case of Seoul, elderly population ratio was expose that comparatively high Yeongdeungpo, Chongno, Yongsan, west passage nine is few hospital number relatively in elderly's residential area. Third, need that establish elderly full text clinic on part of general hospital or university hospital equipment. Fourth, must do so that can use access as is easy little more in local community to all elderly who need medical treatment service of visit nursing, visit medical examination and treatment etc.. that consist in present public health center.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• 한국식품저장유통학회지
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• 제12권6호
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• pp.656-661
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• 2005

목초액을 천연보존료로 이용하기 위하여 기계식전용 탄화로에서 제조된 목초액을 대상으로 이화적인 특성 및 휘발성분의 함량을 분석하여 다음과 같은 결과를 얻었다. 목초액은 pH, 비중, 산도, 굴절률, 투과률은 각각 2.40, 1.020, $0.8\%$, $1.354\%$, $89.05\%$이었고, 용해타르 및 작열잔사는 각각 $2.31\%,\;0.008\%$이었다. 한편 무기성분은 Al 0.11, Cu 4.13, Fe 2.92, Mn 0.15, Zn 4.37, Ca 3.49, K 5.89, Mg 0.43, Na 6.88 mg/L 함유하고 있었으나 유해중금속인 Pb, Cd, As, Hg, Cr 등은 검출되지 않았다. GC-MS에 의한 목초액의 성분을 분석한 결과 유기성 분획에 함유된 화합물은 ketones 및 diketone계 화합물이 5,472.3 ${\mu}g/100mg$, phenol류가 5,170.3 ${\mu}g/100mg$, methoxyphenol 화합물이 6,002.7 ${\mu}g/100mg$, dimethoxyphenol 화합물이 5,790.7 ${\mu}g/100mg$, furan 및 pyran 화합물이 5,604.5 ${\mu}g/100mg$, pyrocatechol류가 4,790.3 ${\mu}g/100mg$ 함유되어 있었다. 성분별로는 2, 6-dimethoxyphenol (syringol) 3,453 ${\mu}g/100mg$으로 가장 높은 함량을 나타냈고, 2-hydroxy-2-cyclopenten-1-one 2,480.3 ${\mu}g/100mg$, catechol 2,097.5 ${\mu}g/100mg$, Phenol 2,037.2 ${\mu}g/100mg$, 2(5H)-furanone 1,826.7 ${\mu}g/100mg$, 2-methoxyphenol (guaiacol) 1,812.9 ${\mu}g/100mg$, 5-hydro-2-furancarboxaldehyde (HMF) 1,636.8 ${\mu}g/100mg$함유되어 있었다. 수용성 분획에서는 catechol 501.2 ${\mu}g/100mg$, cyclopropyl carbinol 442.0 ${\mu}g/100mg$, 2-hydroxy-2-cyclopenten-1-one 270.0 ${\mu}g/100mg$, 5-hydro-2-furancarboxaldehyde 120.5 ${\mu}g/100mg$, 1,4:3,6-dianhydro-$\alpha$-d-glucopyranose 121.9 ${\mu}g/100mg$ 함유되어 있었다.

• 한국기록관리학회지
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• 제20권3호
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• pp.55-76
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• 2020

우리나라 대부분의 의료기관이 전자의무기록을 도입하고 있지만, 의료기관이 폐업했을 경우의 기록물 관리 및 보존에 있어서 많은 맹점이 존재한다. 폐업 의료기관의 기록은 적법한 절차에 따라 체계적으로 관리될 필요가 있음에도 불구하고 보건소로 기록을 이관하는 폐업 의료기관의 수가 현저히 적고, 전자의무기록을 사용하는 의료기관마다 사용하는 시스템 및 서식이 상이하기 때문에 이관을 받는 보건소에서도 해당 기록을 열람조차 하지 못하는 경우가 많다. 또한, 보건소의 현실과 전자의무기록이라는 특수성에 부합한 관리기준 및 지침 또한 부재한 상황이다. 최근 폐업 의료기관의 의료기록에 대한 보건소의 보관책임 강화 법안이 통과함에 따라 본 연구에서는 관할 보건소의 효율적인 기록물 관리를 위한 방안 마련에 주목하였다. 이를 위해 관계 법령을 살펴보고 관리·보존이 미흡한 폐업 의료기관 전자의무기록 관리 현황을 파악하기 위한 문헌조사를 비롯한 정보공개청구 및 전화인터뷰 등의 조사를 실시하였으며, 그 문제점을 분석하여 제도적·기술적·행정적인 측면에서의 개선방안을 제안하였다.