• Food Industry
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• s.18
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• pp.80-83
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• 1974

밀가루에 물을 가하여 반죽을 하게되면 특별한 점성과 신장성을 나타낸다. 이것은 밀의 배유부단백질이 gluten을 형성하므로서 나타나는 성질인데 이와같은 성질은 타곡류의 배유부에서는 볼 수 없고 오직 밀의 배유부만이 갖는 특성이다. 밀의 배유부가 이와같은 특성을 지니고 있기 때문에 타곡류가 도정에 의하여 입형으로 가공되는데 비해 밀은 제분에 의하여 분형으로 가공되는 것이다.

• Food Industry
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• s.55
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• pp.26-30
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• 1980

매년 생산증대되는 밤은 장기저장으로 수급조절이 요망되는데 움저장으로는 5개월내외, 저온저장으로는 8$\~$9개월 저장할 수 있으며 출고시는 발아가 품질을 크게 손상시키지 않는 한 원래의 저장용 포장형태로 단기 유통시키는 것이 유리하다. 앞으로의 문제로 단순한 밤의 소비를 다양화할 수 있는 가공용도개발과 더불어 가공을 유도할 수 있는 가공원료로서의 적정 가격 형성이 남아 있다.

• 식품문화 한맛한얼
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• v.6 no.2
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• pp.160-164
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• 2013

한국인의 밥상에서 육류의 비중은 가파른 상승세를 보인다. 고기 구경이 연례행사였던 그때 그 시절이 불과 몇 십 년 전이건만, 이제는 오히려 건강을 생각해서 고기를 덜 먹으라고 난리다. 그런데 사실 더 문제인건 그냥 고기가 아니라 가공육류의 범람이다. 넘쳐나는 가공육류, 생고기와는 다른 독특한 풍미로 우리를 유혹하는 햄과 소시지는 어떻게 골라먹는 것이 좋을까.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.28-37
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• 2006

This study was carried out to examine the Korean housewives' recognition and consumption type about organic and instant food. The questionnaire were answered by the housewives in Seoul, Kyunggi-do and Chungcheong-do areas. 94.1% of the housewives were aware of the organic food and 71.7% were consuming it. However, majority(95.9%) thought the price was too expensive. The biggest reason why the housewives did not purchase organic food was the high price(43.8%). But 60.6% of the housewives bought organic food because of its safety. The most preferred organic food type of the housewives was vegetable and lettuce was most consumed organic vegetable. Instant food was used by 96.7% of the housewives. 29.9% used instant food once a week, and the number of using instant food from one to seven times a week were 73.8%. Time saving was the biggest reason(51.3%) of using instant food, but 72.4% of the housewives did not buy instant food because of its artificial color, added preservatives, and the low safety level. Housewives liked fish and meat products(37.4%) and awareness of the names of companies made difference in consuming. There were significant correlation between food expenses and purchase of organic food, and between housework and organic food, and between housework and number of uses (p<0.05).

• The Science & Technology
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• v.29 no.12 s.331
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• pp.72-73
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• 1996

여러 가지 조리방법으로 조리된 조기와 돼지고기의 돌연변이원성의 검색을 통해 식품 가공, 조리 때 발생하는 발암물질을 밝혀낸 경희대 가정대 식품영양학과 구성자교수. 구교수는 식품에 포함된 발암원을 1)저장중 발생하는 마이코톡신 2)식품첨가제와 농약 3)식품가공, 조리 때 발생하는 발암물질 등 세가지로 분류했다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.199-199
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• 2020

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.132-142
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• 2015

The purpose of this study was to investigate the perception and information needs about food additives from the parents of elementary school children, and to develop a smartphone application (App) providing information about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important factor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives (63.1%). Parents recognized food additives as the most dangerous (42.7%), and 75.1% responded the level of danger as 'very dangerous'. However, 82.4% of parents didn't have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as 'Catch up Food Additives' consisting of the definition, safety, food labelling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n = 27), their negative perceptions on food additives were improved significantly. These results showed that providing information and education about food additives using smartphone App was very fast and effective for the promotion of risk communication on food additives with the parents.

• the MEAT Journal
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• s.5 summer
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• pp.12-19
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• 1991

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1929-1936
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• 2014

This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to processed food items was in the following order: confectionary (31.3%)> beverages (17.3%)> breads (12.3%)> instant noodles (11.7%) and milk or dairy products (11.7%)> frozen desserts (10.6%). The places for purchasing were a big mart (30.7%), convenience store (28.5%), and school cafeteria (26.8%). The reasons for purchasing were 'tasty' at 43.6% and 'hungry' at 35.2%. Main factors affecting purchasing were 'taste' at 70.9%, followed by price (16.2%)> quantity (5.6%)> nutrition (4.5%). The most important parts of food and nutrition labels were 'shelf-life' (67.0%) and 'calories' (57.5%). Degrees of confirmation of food and nutrition labeling were 'always' (12.3%), 'rarely' (28.5%), and 'sometimes' (59.2%). The reasons for not reading labels were 'unconcerned' (27.9%), 'too tiny lettering' (28.5%), 'hard to understand' (16.2%), and 'habitually' (15.1%). These results reflect low attention of high school students towards healthy food choices using food and nutrition labeling during purchasing. In conclusion, a specific education program for providing accurate product information as well as leading healthy purchasing behaviors should be required.

• Bulletin of Food Technology
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• v.15 no.4
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• pp.3-16
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• 2002

한국담배인삼공사의 민영화에 따라 인삼의 공익적 연구기능을 수행해 왔던 한국인삼연초연구원이 한국담배인삼공사의 중앙연구원으로 흡수되어 민간연구소화 되면서 공익적 인삼연구기관의 공백 상태가 되었다. 이에 한국을 대표하는 상품인 고려인삼의 공익적 연구를 수행할 인삼연구기관의 설립 필요성 및 방안에 대한 관계 부처 협의에 따라 한국식품개발연구원(정부출연 연구기관)에 2002년 11월부로 인삼연구단이 발족하게 되었다. 한식연의 인삼연구단은 2003년 순수 인삼관련 연구비로만 12억을 확보하고 앞으로 "고려인삼의 효능에 대한 우수성의 과학적 입증과 품질차별화", "인삼 가공 연구와 가공산업 활성화 및 수출촉진", "인삼 및 인삼제품류 고품질 유지를 위한 유통 및 품질관리 기술 확립", "국제경쟁력 강화를 위한 인삼 및 인삼제품류의 규격기준 설정" 등의 연구를 수행하여 고려인삼을 한국을 대표하는 세계 초일류상품으로 발전시킬 것입니다.