• 식품문화 한맛한얼
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• v.3 no.1
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• pp.31-35
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• 2010

우리나라 장류로는 된장, 간장, 고추장 쌈장, 청국장 등이 전통적으로 제조되어 왔으며 한국인의 식단에서 빼놓을 수 없다. 여기에서는 된장과 간장의 건강기능성에 중점을 두어 얘기하고자 한다.

• Bulletin of Food Technology
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• v.18 no.4
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• pp.28-37
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• 2005

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.51-61
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• 2008

This study was performed to improve of Health Functional Food(HFF) through investigating the label system. The logo on HFF to increase the reliance, understanding and quality warranty for consumers was developed through competition. In order to investigate the consumer's awareness about HFF label system a nationwide survey was conducted in metropolitan areas (6 cities) and middle-sizes cities (6 cities). The subjects was 2000(male 519, female 1481) adults aged 20 over, and information was collected by in-person interviews. The major results were as follows. 63.0% of consumer responded they need certification mark for HFF and trust function information of text/graphic format than text format. 85.3% of consumers chose the long claim including the mechanism because 38% reported that they could confide the information, 36% reported it is easy to understand and 26% reported that they thought it is more effective than short claim. As 58.8% of the total consumers answered that the manufacturers marked the nutrition function claim without the permit of the KFDA, a reliable certification mark developed by this research is expected to contribute in improving the label system of HFF, rising reliability and perception of consumer.

• Food Industry And Nutrition
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• v.18 no.1
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• pp.1-7
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• 2013

• Food Science and Industry
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• v.48 no.4
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• pp.4-10
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• 2015

• Proceedings of the EASDL Conference
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• 2007.04a
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• pp.23-29
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• 2007

이상과 같이 해조류 중의 많은 영양 성분들이 생리적 기능을 가지고 있으나 이에 대한 연구는 아직 미흡하다. 그렇지만 해조류가 가지고 있는 영양 성분들은 그 기능성이 다양하여 연구의 대상이 되고 있으며, 또 해조류를 단순한 1차 가공품뿐만 아니라 고부가 가치를 창출할 수 있는 자원으로 개발할 경우 해조류의 활용 범위는 더 넓어질 것으로 생각한다. 따라서 해조류의 영양 및 생리 기능성에 대한 연구는 기능성 건강식품 소재, 건강식품 및 대체 의약품과 같은 고부가 가치의 해양 생물자원으로 이용 가능성을 높일 수 있으리라 본다.

• Analytical Science and Technology
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• v.36 no.3
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• pp.105-112
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• 2023

Lycopene, a carotenoid hydrocarbon is known to have effects on reducing cardiovascular risk factors, blood lipids, and blood pressure. Thus, a lot of supplementary foods with lycopene in several dosage forms like soft capsule filled with liquid and hard capsule filled with powder are available in a market. Recently, however, our research group found that the lycopene assay in Supplementary Food Code of South Korea is only valid for oily lycopene preparation. Thus, here, we developed a simple method to determine lycopene in solid preparations for Supplementary Food Code of South Korea using saponification and liquid chromatography with an absorbance detector. The method was validated following Ministry of Food and Drug Safety guidelines. All validation parameters observed in this study were within acceptable criteria of the guidelines (selectivity, linearity of r² ≥ 0.991, lower limit of quantification of 0.0149 mg/mL, accuracy as recovery (R) between 92.70 and 97.18 %, repeatability as relative standard deviation (RSD) values of R between 0.85 and 1.59 %, and reproducibility as the RSD value of interlaboratory R of 3.70 %). Additionally, the practical sample applicability of the validated method was confirmed by accuracy between 98.81 and 101.59 % observed from its lycopene certified reference material (CRM) analyses. Therefore, the present method could contribute to fortify the supplementary food safety management system in South Korea.

• Food Industry
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• s.198
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• pp.142-146
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• 2007

• Venture DIGEST
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• s.118
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• pp.16-19
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• 2008

한국인들의 먹을거리 사랑, 특히 건강식에 대한 관심은 남다르다. 특히 최근 생활수준 향상과 일련의 식품 안전성 사고로 인해 안전한 기능성 식품에 대한 관심이 높아 지고 있다. 이에 따라 웰빙식품, 슬로우푸드, 로하스 등 소비자욕구와 사회적 책임론에 따라 식품산업에 변화가 일어나고 있다. 그렇다면 기능성 식품이란 무엇일까? 이는 식품과 의약품의 성격을 동시에 가지고 있으며 맛도 좋고 영양도 풍부하며 안전성도 뛰어난 것들이다. 이러한 기능성 식품 산업의 기술과 동향에 대해 살펴본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.293-299
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• 2014

Although the functional ingredient has been evaluated based on scientific evidence by the Ministry of Food and Drug Safety (MFDS), the levels of scientific evidence and consistency of the results might vary according to the emerging data. Therefore, a periodic re-evaluation may be needed in some functional ingredients. In this study, we re-evaluated the scientific evidence for the joint health of glucosamine as a functional ingredient in health functional food. Literature searches were conducted using Pubmed, Cochrane, KISS, and IBIDS databases with the search term of glucosamine in combination with osteoarthritis. The search was limited to human studies published in English, Korean and Japanese. Using the MFDS's evidence based evaluation system for scientific evaluation of health claims, 34 human studies were identified and reviewed in order to evaluate the strength of the evidence supporting the relation between glucosamine and joint health. Among the 34 studies, significant effects for joint health were reported in 28 studies, and their daily intake amount was 1.5 to 2 g. Eleven out of 34 studies were identified, excluding severe radiographic osteoarthritis, and ten from those eleven studies reported significant effects for joint health. Based on this systematic review, we concluded that there was possible evidence to support a relation between glucosamine intake and joint health.