• 동아시아식생활학회지
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• 제22권5호
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• pp.576-584
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• 2012

The purpose of this study was to provide basic references in order to improve the quality of military foodservice by investigating the eating behavior, preferred items for improvement and foodservice satisfaction of male military personnel in Backrung do. A total of 213 male military personnel (66 sergeants, 44 corporals, 80 privates first class and 27 privates third class) responded to a survey questionnaire. Frequencies, t tests, analysis of variance, and Cronbach's alpha, were carried out by SPSS Win V.18.0. The results of the study were as follows. The satisfaction level of military foodservice was slightly below 3 out of 5 points, and Korean cuisine was the favorite food. Military male personnel preferred frying and stewing as their favorite cooking methods. Sixty-six percent of subjects answered that their favorite principal ingredients were meat and fish. Therefore, as young soldiers' taste preferences were westernized, proper nutrition education programs for good health are needed. Further, the current military dining environment should be changed into a quiet and neat atmosphere, with clean dishes, nutritious meal items, and quick and proper serving methods, etc. Based on the results above, military authorities should develop an adequate menu for the male military personnel at Backrung do military base that includes a variety of foods, and cooking methods.

• 동아시아식생활학회지
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• 제19권2호
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• pp.131-142
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• 2009

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

• 한국식품영양학회지
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• 제21권3호
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• pp.366-373
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• 2008

The principal objective of this study was to assess perceptions and preferences of chungkukjang in elementary school children who used a school foodservice. In this investigation, 583 elementary school students(300 boys, 283 girls) in the Seongnam area were surveyed via questionnaire, and the collected data were analyzed using the SAS package. The results demonstrated that 82.0% of students responded that they were aware of chungkukjang. Female students were more aware of chungkulgang than were male students, and children of the nuclear families were more aware of those of the extended family. With regard to the origins of their interest in chungkulgang, 51.8% of the subjects answered 'through home education' and 35.5% learned about chungkukjang 'through mass media'. Most students recognized chungkulgang as a 'healthy food' and a 'Korean traditional food'. Approximately 44% of the students ate chungkukjang in the school foodservice once per month, and 41.7% preferred this menu. Therefore, in order to increase elementary school students' knowledge and intake of chungkulgang, the school should attempt to foster the quality of chungkulgang in nutrition education, to serve chungkukjang frequently in school foodservices, and to develop recipes for tastier chungkukjang foods for children.

• 한국식품영양학회지
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• 제21권3호
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• 한국식생활문화학회지
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• 제24권3호
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• pp.331-337
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• 2009

The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents' occupations (in order of prevalence) were as follows: company worker (48.5%)>researcher (27.7%)>student (13.9%)>professor (5.0%)>pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)>marketing (11.9%)>consultation and education (5.9%)>manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): 'overview and acts of health functional food' (n=49)>'standards and specification for health functional food' (n=41)>'efficacy evaluation-human study' (n=24)>'safety evaluation' (n=21)>'efficacy evaluation-in vivo study' (n=13)>and 'others' (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was '$2{\sim}3$ days: total $14{\sim}24$ hours' (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); 'efficacy evaluation and case study-human study' (5.80 points)>'standards and specification for health functional food' (5.72 points)>safety evaluation' (5.7 points)>'overview and acts of health functional food' (5.67 points) and 'efficacy evaluation methods of health functional food by efficacy (intensive)' (5.67 points). Preference for functionality was as follows; 'body weight & body fat' (21.8%), 'immune function' (18.8%) > 'blood glucose' (10.9%). In summary, the educational demand for 'efficacy evaluation and case study' was highest among the curriculum options provided, and with regard to functionality, 'body weight & body fat', 'immune function' and 'skin care' were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.

• Journal of Applied Biological Chemistry
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• 제64권3호
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• pp.245-251
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• 2021

더덕(Codonopsis lanceolata)은 주로 한국, 중국 등 동아시아 지역에 재배되고 있으며, 더덕의 뿌리는 기침, 기관지염, 천식, 결핵, 소화 불량의 증상을 치료하기 위한 기능성 식품 및 전통 의학으로 사용되어져 왔다. 보고된 바에 의하면 phenylpropanoids, polyacetylenes, saponins, flavonoids와 같은 다양한 식물 천연물 성분들이 항비만, 항염, 항암, 항산화, 항미생물 활성과 같은 약리학적 작용에 관여한다고 보고되어 있다. MS기반 대사체학 분석을 이용한 주산지의 마커 성분을 선정하는 것은 다른 지역에서 재배된 약용 식물의 안전성뿐만 아니라 화학적 조성과 생물학적 효능의 변화와도 관련이 있기 때문에 부작용 없이 더덕의 유익한 효과만을 보장하는데 중요하다. 본 연구에서는 국내산 더덕의 주산지 특성을 구별하기 위해 UPLC-QTOF-MS를 기반으로 하는 대사체 프로파일링과 다변량 통계분석 기법인 PCA 분석을 수행하여 판별모델을 확립하였다. 그 결과 인제(강원도), 횡성(강원도), 무주(전라북도)의 3개 그룹이 PCA와 loading plot 분석결과 tangshenoside I, lancemaside A, lancemaside G는 더덕 주산지를 구별하기 위한 잠재적 대사체 마커들로 제안하였다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1246-1246
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• 2001

The quality of meat is highly variable in many properties. This variability originates from both animal production and meat processing. At the pre-slaughter stage, animal factors such as breed, sex, age contribute to this variability. Environmental factors include feeding, rearing, transport and conditions just before slaughter (Hildrum et al., 1995). Meat can be presented in a variety of forms, each offering different opportunities for adulteration and contamination. This has imposed great pressure on the food manufacturing industry to guarantee the safety of meat. Tissue and muscle speciation of flesh foods, as well as speciation of animal derived by-products fed to all classes of domestic animals, are now perhaps the most important uncertainty which the food industry must resolve to allay consumer concern. Recently, there is a demand for rapid and low cost methods of direct quality measurements in both food and food ingredients (including high performance liquid chromatography (HPLC), thin layer chromatography (TLC), enzymatic and inmunological tests (e.g. ELISA test) and physical tests) to establish their authenticity and hence guarantee the quality of products manufactured for consumers (Holland et al., 1998). The use of Near Infrared Reflectance Spectroscopy (NIRS) for the rapid, precise and non-destructive analysis of a wide range of organic materials has been comprehensively documented (Osborne et at., 1993). Most of the established methods have involved the development of NIRS calibrations for the quantitative prediction of composition in meat (Ben-Gera and Norris, 1968; Lanza, 1983; Clark and Short, 1994). This was a rational strategy to pursue during the initial stages of its application, given the type of equipment available, the state of development of the emerging discipline of chemometrics and the overwhelming commercial interest in solving such problems (Downey, 1994). One of the advantages of NIRS technology is not only to assess chemical structures through the analysis of the molecular bonds in the near infrared spectrum, but also to build an optical model characteristic of the sample which behaves like the “finger print” of the sample. This opens the possibility of using spectra to determine complex attributes of organic structures, which are related to molecular chromophores, organoleptic scores and sensory characteristics (Hildrum et al., 1994, 1995; Park et al., 1998). In addition, the application of statistical packages like principal component or discriminant analysis provides the possibility to understand the optical properties of the sample and make a classification without the chemical information. The objectives of this present work were: (1) to examine two methods of sample presentation to the instrument (intact and minced) and (2) to explore the use of principal component analysis (PCA) and Soft Independent Modelling of class Analogy (SIMCA) to classify muscles by quality attributes. Seventy-eight (n: 78) beef muscles (m. longissimus dorsi) from Hereford breed of cattle were used. The samples were scanned in a NIRS monochromator instrument (NIR Systems 6500, Silver Spring, MD, USA) in reflectance mode (log 1/R). Both intact and minced presentation to the instrument were explored. Qualitative analysis of optical information through PCA and SIMCA analysis showed differences in muscles resulting from two different feeding systems.

• 한국식품과학회지
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• 제29권2호
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• pp.302-308
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• 1997

Epichlorohydrin을 이용하여 ${\beta}-CD$ 중합체를 제조한 후 차단분자량 10,000인 막(YM 10)을 이용하여 수용성 ${\beta}-CD$ 중합체와 불용성 ${\beta}-CD$ 중합체를 분리하였다. 최적분리 조건은 막횡단압력 51.7 kPa, 운용온도 $35^{\circ}C$, 용적농축비 10이었으며, 이때의 flux는 $0.025\;mL/cm^{2}/min$ 이었다. 겔 투과 크로마토그래피 결과 수용성 중합체의 중합도는 $2{\sim}8$, 불용성 중합체는 10 이상으로 나타났으며, 이들 ${\beta}-CD$ 중합체의 소수성 물질들과의 포접 형성능을 비교하였다. 색소물질인 4-dimethylaminoazobenzene과 methyl red를 이용하여 ${\beta}-CD$와 ${\beta}-CD$ 중합체와의 포접 능력을 측정하였다. 포접 복합체 형성 여부를 간접적으로 알 수 있는 분광학적 변화를 측정한 결과 두 색소물질 흡광도의 강도가 증가하였으며 최대 흡광도 위치가 변하였다. 감귤류의 주된 flavonoid이며 쓴맛물질인 naringin은 물에 대한 용해도가 낮으나 ${\beta}-CD$ 중합체과 포접복합체를 형성함으로써 수용성이 증가하였다. ${\beta}-CD$ 단위체보다는 ${\beta}-CD$ 중합체의 포접능력이 훨씬 강하였으며, 중합도별 포접능력에 있어 불용성 ${\beta}-CD$ 중합체와 수용성 ${\beta}-CD$ 중합체간에 큰 차이는 나타나지 않았다. ${\beta}-CD$ 단위체는 용해도가 극히 낮아 쓴맛 물질 제거 이용에 있어 제한이 있는 반면, 수용성 ${\beta}-CD$ 중합체는 용해도가 높아 감귤류 등으로부터 쓴맛 성분을 감소시키는 공정에의 이용 가능성이 높은 것으로 나타났다.

• 동아시아식생활학회지
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• 제6권2호
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• pp.257-271
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• 1996

Livestock products like meat, milk and egg have been principal food sources for human beings since the historic periods of time. Nowadays consumption of these food items have been avoided due to its high contents of SFA, cholesterol and total fat which are major culprits of chronic adult diseases causing major deaths of people. However, the relationship between livestock products and diseases is not always true because the amounts of fat and cholesterol and types of fatty acids in meat and meat by-products depend on the part of the meat and types of animals. Although meat intakes do not always cause mai or adult diseases, still the developmental necessity does exist for animal foods equipped with biologically active properties, which in turn can improve nutritional status and health more than ever Meat with high protein lean part and low fat can be produced by applying synthetic somatotropin and beta-adrenergic agonists like clenbuterol, cimaterol etc. during breeding. This application brings benefits like higher growth rate, lower fat contents and improve feed efficiency ratios. Meats fortified with long chain PUFA($\omega$-3 fatty acids) can also be produced by modulating feed composition.Egg Products have faced the reduced sales annually because of its high cholesterol contents. Recently brand eggs fortified with special nutrients or chemical components having functional proper ties in the human body system are very popular Research Interests have been focused on eggs with low cholesterol and high omega-3 fatty acids. Low cholesterol eggs and high omega-3 eggs can be produced in several different ways, but popular way to increase is feeding the feeds with different oil sources containing high omega-3 and 6 fatty acids such as fish oil, perilla oil, linseed oil and lecithin etc. But proper compositon of feed formula should be found and economically beneficial. Brand eggs fortified with vitamin, mineral, unknown growth factors are also manufactured. Low cholesterol and high $\omega$-3 PUFA milk are marketed recently Cholesterol removal technology is not completely established and has several limitations to be overcome. Milk fortified with $\omega$-3 fatty acids is made by incorporating high &13 fatty acid foods in feed despite of extraordinary way of fatty acid metabolism In cow. All these biologically active products will be very beneficial and useful for human consumption when limitations of manufacturing technology such as safety and lowered sensory qualities are resolved. Furthermore, thorough and precise tests and quality control for these products should be performed to ensure the effectiveness and usefulness in terms of improving health and nutritional status in general. However one caution should be pointed out to lay people informing that these items are nothing but a food and not panacea. Therefore, it is important to remember that the only way of maintaining good health is absolutely through consuming balanced diet.

• Korean Chemical Engineering Research
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• 제48권6호
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• pp.757-762
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• 2010

제약산업에서 최종의약품의 품질과 성능은 결정분말의 크기, 모양 및 다형체 등에 의해서 크게 달라지므로, 원료의약품(API)의 결정화 공정은 매우 중요한 제약공정이다. 본 연구에서는 NIR 분광기와 광섬유 탐침을 이용하여, API 결정화 공정을 인라인 모니터링하여, 결정화 진행과정에서 핵성성, 결정성장, 다형체 등의 주요 특성을 실시간으로 감시하고 예측할 수 있는지를 탐구하였다. NIR 스펙트럼 분석에는 주요인분석법(PCA)을 적용하였고, 잘 알려진 aspirin를 대상 API로 하여 에탄올과 아세톤의 용매 혼합비율에 따른 결정특성 변화를 관찰하였다. 여러 특성분석 결과, 생성되는 aspirin 결정체의 다형은 용매 혼합비에는 무관하게 상온에서 가장 안정상인 form-I이었지만, 핵생성 개시점, 결정입도 및 결정의 형상은 용매의 혼합비에 따라 크게 달라진다는 것을 확인하였다. 이러한 결과는 NIR 스펙트럼의 PCA 해석결과와 매우 긴밀한 상관성을 보여주었다. 결론적으로, NIR 인라인 모니터링을 통해서, 약물의 결정화 과정에서 관심사가 되는 주요 결정특성을 실시간으로 관찰하고 예측할 수 있음이 실증되었다.