• 한국자기공명학회논문지
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• 제26권3호
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• pp.24-33
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• 2022

The browning phenomenon of fruits can be easily observed when fruits or vegetables (apples, pears, bananas, potatoes, etc.) are cut with a knife and the part turns brown. When this browning occurs, changes in taste, color, and nutrients usually are introduced. The cause of this browning phenomenon has been well studied for a long time, but these studies have mainly focused on preventing deterioration of processed foods during food processing or storage. Resultantly, there are few studies on how much changes in nutrients (saccharides, amino acids, fats, water-soluble low molecular weight ammonium ions, etc.) are caused by browning. The purpose of this study is to determine the change in nutrients during browning using apple as a model fruit. We conducted a comparative study on how much the nutrient fluctuations differ depending on the presence or absence of pretreatment such as the application of heat. All analysis was conducted using ¹H NMR. The ANOVA analysis showed that the concentrations of 4 amino acids (alanine, asparagine, isoleucine, and valine), 3 types of sugars (fructose, glucose, and xylose), 1 type of organic acid (lactate) and choline were significantly increased in samples showing browning. In addition, the groups before and after browning were clearly separated using multivariate statistical analysis methods (PCA, PLS-DA), which was greatly contributed by two sugar components (fructose and glucose) present in high concentrations in apples.

• 한국학교ㆍ지역보건교육학회지
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• 제12권1호
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• pp.59-70
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• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.394-402
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• 1999

The purpose of this study is to investigate diet quality and changes in nutrient and food intake with increase in age. Subjects were 69 patients(28 males, 41 females) living in Jeon-ju city, over middle-aged, and they were the same patients studied 4-7 years ago in a previous study. Dietary survey with one day 24-hour recall method was used. Energy, calcium, vitamin A and vitamin B$_2$intakes were lower than the RDA and vitamin C was in excessive status in pre-test and post-test. In food groups examrned, the consumption of potatoes, beans, vegetables, seaweeds, beverages, seasonings, oils, fish & shells and milks was increased amount than 4-7 years before but the consumption of cereals(p<0.01), sugars, seeds, fruits, processed food, meats and eggs was decreased. Diet quality was assessed by %RDA, nutrient adequacy ratio(NAR), mean adequacy ratio(MAR), dietary diversity score(DDS), meal balance and food group pattern. In %RDA, those proportion of appropriate intake in post-test in were higher than those in pre-test. For most nutrient except vitamin A, the levels of NAR in post-test were higher than in pretest. The MAR, an index of overall dietary quality, was 0.77 for pre-test and 0.83 for post-test(p<0.05). When we counted the major food groups consumed(KDDS), 62.3% of subjects had a KDDS of 3 in pre-test and 42.0% of subjects had a KDDS of 4 in post-test. Based on these results, in terms of variety and balance, total diet quality was improved with advancing of age.

• Asian Pacific Journal of Cancer Prevention
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• 제15권5호
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• pp.2159-2163
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• 2014

Background: Prostate cancer is the most frequently occurring cancer among males in economically developed countries. Among the several risk factors that have been suggested, only age, ethnicity, diabetes, and family history of prostate cancer are well-established and primary prevention of this disease is limited. Prior studies had shown that dietary intake could be modified to reduce cancer risk. We conducted a hospital-based, casecontrol study to examine the association between dietary patterns and prostate cancer risk in Iran. Materials and Methods: A total of fifty patients with prostate cancer and a hundred controls underwent face-to-face interviews. Factor analysis was used to determine the dietary patterns. Multivariate logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Results: We defined two major dietary patterns in this population: 'western diet'(high in sweets and desserts, organ meat, snacks, tea and coffee, French fries, salt, carbonated drinks, red or processed meat) and 'healthy diet' (high in legumes, fish, dairy products, fruits and fruit juice, vegetables, boiled potatoes, whole cereal and egg). Both Healthy and western pattern scores were divided into two categories (based on medians). Higher scores on Healthy pattern was marginally significantly related to decreased risk of prostate cancer (above median vs below median, OR =0.4, 95%CI=0.2-1.0). An increased risk of prostate cancer was observed with the higher scores on the Western pattern (above median vs below median, OR=4.0, 95%CI=1.5-11.0). Conclusions: The results of this study suggested that diet might be associated with prostate cancer among Iranian males.

• Nutritional Sciences
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• 제6권1호
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• pp.3-11
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• 2003

This study was carried out to investigate the relationship between the food and nutrient intake status and eating-out practices of college students. A dietary survey of 361 subjects living in urban areas was conducted by using a 3-day diet record method. The average ages of the male and female subjects were 22.0 and 20.6 years old, respectively. Monthly personal expenses of the male and female students were 316,517 won and 296,888 won, respectively. 43.1% of the male and 50.8% of the female students used between one-quarter and one-half of their monthly personal expenses for eating out. Sixty-five percent of the total subjects ate out more than five times a week The average daily total food intake was 1630.7g in the males and 1453.9g in the females. The average percentage of total food intake from eating out (by weight) was 60.6% in the males and 56.2% in the females; foods eaten out were mainly potatoes, meats, processed foods, and beverages. It was found that 40-65% of daily total nutrient intake came from food eaten out. When they ate out, the male students ate slightly higher amounts of protein, fat and vitamin B1, while the female students ate relatively higher amounts of animal protein, fat, vitamin A and cholesterol. The more the subjects ate out, the more the quantity of total food intake increased. This increase resulted from high intakes of beverages and processed foods in the males, while the increase was from total plant foods, mushrooms, beverages, and milk and dairy products, in the females. The dietary variety score (DVS) was significantly increased in the female subjects when they ate out more than once a day; otherwise, the DVS was not significantly different between any of the male and female groups. The intakes of energy, and of many nutrients such as protein, fat, carbohydrates, calcium, phosphorus, iron, potassium and cholesterol, were increased when the female subjects ate out more than twice a day. The mean adequacy ratio (MAR) was at its highest level of 0.65 in the males when they ate out less than once a day, and at its highest level of 0.67 in the females when they ate out more than twice a day.

• 한국식품위생안전성학회지
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• 제15권2호
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• pp.68-78
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• 2000

국내에서는 식품수급표와 국민영양조사가 지난 수십년에 걸쳐 두개의 중앙부처에서 각각 수행되어 왔다. 그러나 근년에 들어와 두가지 통계자료간의 격차가 수용할 수 없는 수준에 도달하고 있다. 그 이유로서는 지난 30년간 공업화 및 도시화에 따른 식습관의 급격한 변화에도 불구하고 조사방법의 개선이 뒤따르지 못했기 때문으로 추정된다. 따라서 현재 이용가능한 국민영양조사에 의한 식품소비량 데이타를 식품수급표를 감안하면서 최적화하였다. 최근 1991-95년 기간중 개별 식품항목의 조정 소비량이 곡류, 감자류, 당류제품, 두류, 견과종실류, 과일류, 채소류, 육류, 난류, 우유제품, 유지류 및 수산물에 대하여 제안되었다. 소맥제품, 두류제품, 김치류 및 우유제품을 포함하는 가공식품에서는 그들의 원료성분으로 계산하기 위한 잠정적인 환산계수를 제안하였다. 식품들의 공급량 데이타와 섭취량 데이타 간의 큰 편차는 국민영양조사에서 계절적 차이와 아울러 가공식품 및 외식에 의한 섭취량이 무시되었기때문으로 지적되었다. 여기에서 제안하는 조정된 식품소비량 데이타는 앞으로 새로운 절차에 의한 국민건강영양조사 결과가 나와 검증될 때까지 평균소비량을 위한 국가대표치로 활용되기를 기대한다.

• Journal of Nutrition and Health
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• 제12권2호
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• pp.53-63
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• 1979

한국인의 식생활을 이루고 있는 주요식품 226종에 포함된 엽산치를 Lactobacillus casei 미생들을 사용하여 분석하였다. 제 1보 및 2보에서 측정된 채소류와 과실류 식품은 이 보고에서 제외되었다. 엽산치함량은 유리형 및 결합형으로 각종 식품 100g중에 포함된 ug으로 표시하였다. 각종 식품 및 각 식품군에 포함된 영산치 함량은 크게 차이가 있는 것으로 나타났다. 또한 각종 식품에 포참된 영산 형태에 따른 화학적 조성도 크게 차이가 있는 것으로 나타났다. 식단 작성시 결합형의 엽산치 함량이 사용될 것이며, 저장가공 및 조리계의 파괴율을 고려해야 하겠다. 가장 풍부한 영산의 급원은 효모로 2,800.8ug 결합형으로 식품 100g중에 함유됨을 보였다. 밀린 대두, 시금치, 냉이, 소 및 돼지 같은 100ug이상 함유됨을 보였다. 그 외의 말린 두류 및 종실류, 꼭, 숙갓, 미나리, 부추, 아스파라가스, 계란노른자, 소 콩팥은 50ug 이상 함유됨을 보였다. 파, 상치, 무우, 고추, 발효된 중 식품, 밀, 고구마, 느타리 버섯은 40 ug정도 함유됨을 보였다. 그외 대부분의 정제된 곡류, 전분류, 당류, 과실류, 육류, 어패류, 유류는 비교적 적게 함유됨을 보였다. 유지류, 음로 및 주류 조미료는 거의 함유량이 없음을 보였다. 저장가공 및 조리된 식품에서의 엽산치 함량은 전반적으르 크게 손실될 것으로 나타났다.

• 한국식품과학회지
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• 제25권3호
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• pp.225-231
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• 1993

국내산 식물성 식품중 식이섬유의 주요 급원 54가지 시료에 대하여 섬유질 함량을 AOAC법에 의해 분석하였다. 신선물 기준시 식이섬유 및 조섬유 함량은 각각 곡류 $1.19{\sim}10.35%,\;0.19{\sim}1.28%$, 감자류 $1.12{\sim}1.81%,\;0.29{\sim}0.64%$, 두류 $2.05{\sim}18.14%,\;0.38{\sim}11.05%$, 신선채소류$0.99{\sim}7.42%,\;0.35{\sim}2.61%$, 가공채소류 $2.28{\sim}41.14%,\;0.97{\sim}20.96%$, 과일류 $0.19{\sim}2.91%,\;0.10{\sim}0.79%$, 견과종실류 $4.27{\sim}10.83%,\;0.96{\sim}4.62%$, 버섯류 $1.62{\sim}3.94%,\;0.79{\sim}0.89%$, 해조류 $28.70{\sim}38.19%,\;2.17{\sim}6.41%$, 조미료류 $4.65{\sim}6.67%,\;2.49{\sim}3.44%$였다. 식이섬유/조섬유 비율은 $2{\sim}13$으로서 식품 종류만의 차이가 크게 나타나, 개개 식품에 대한 식이섬유 함량의 분석을 필요로 한다.

• Applied Biological Chemistry
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• 제11권
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• pp.123-130
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• 1969

고구마의 장려품종(奬勵品種)인 충승 100호, 수원(水原) 118호(號), 수원(水原) 147호(號), 신미(千美), 신미(新美)의 오품종(五品種)에 대하여 저장성(貯藏性), 가공적성(加工適性) 및 새로운 가공식품(加工食品)으로서 고구마칩의 제조조건(製造條件)에 관한 실험을 하여 다음과 같은 결과(結果)를 얻었다. 1) 공시품종(供試品種) 중에서 냉해(冷害) 및 연부병(軟腐病)에 대한 저항성(抵抗性)을 보면, 천미(千美), 수원(水原) 147호(號)가 가장 컸고 기타 3품종(品種)은 비교적 적었다. 2) 고구마중의 수지함량(樹脂含量)과 polyphenol 함량(含量)은 품종(品種)에 따라 많은 차이(差異)가 있었다. 3) 고구마의 품종(品種)에 따라 색상(色相)이 다른 고구마칩을 제조(製造)할 수 있었고 튀김용 기름으로는 채종유(採種油)가 최적(最適)임 을 알았다. 4) 고구마칩 제조방법(製造方法)으로는 두께 $1{\sim}2mm$의 박편(薄片)을 $40^{\circ}C$의 0.25% 산성아황산(酸性亞黃酸) 소다 수용액에 $30{\circ}40$분 침지(浸漬)한 후 $150{\sim}160^{\circ}C$의 유용(油溶)에서 $2.5{\sim}3.5$분간(分間) deep frying 하는 것이 선명(鮮明)한 색과 적당한 texture의 고구마칩을 얻는데 최적조건(最適條件)임을 확인(確認)하였다. 5) 고구마칩의 포장재료(包裝材料)로서는 polyethylene-cellophane film 이 방습도(防濕度) 및 파열강도(破裂强度)에 있어서 가장 우수(優秀)함을 확인(確認)하였다.

• 한국컴퓨터정보학회논문지
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• 제28권4호
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• pp.105-112
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• 2023

농산물 선별 시스템은 작물의 형태를 보전하기 위하여 비파괴적인 선별이 주로 사용된다. 이러한 비파괴 선별 기술로는 가시광선, 근적외선, 엑스선, 감마선 등의 광학적 특성을 이용하고 있으며 본 논문에서는 엑스선을 이용한 선별을 이용한다. 엑스선 영상은 엑스선의 밀도에 따라 그레이 영상으로 생성되어 육안으로 시료의 결함을 감지하기가 어렵다. 미세한 결함을 발견하기 위해서는 영상을 확대하거나 픽셀의 범위를 수정하여 적정한 픽셀의 영역만을 표시하여 결함을 탐지해야 한다. 이런 작업은 비효율적이다. 따라서 본 논문은 엑스선의 광역적인 밀도와 지역적인 밀도에 대한 상대적인 밀도를 측정하여 색상화된 결함을 표시하는 새로운 방법을 제안한다. 하나의 픽셀에 대한 상대적인 밀도는 주위 픽셀과의 상대적인 차이를 나타내며, 이런 픽셀을 정상과 결함으로 나타내는 엑스선 영상의 색상화 방법도 제안한다. 실험에서는 육안으로 볼 수 없는 농작물의 병해충 또는 새싹 부분을 특정 색으로 색상화 하여 농산물 선별 시스템에 활용할 수 있게 하였다. 제안된 방법은 엑스선을 이용한 선별 시스템에 적용되어 농산물 선별 시스템뿐만 아니라 가공식품, 부품 제조와 같은 제조 공정에서 사용되어 불량품을 선별하는 방법에 적극적으로 이용될 수 있을 것이다.