• Journal of Nutrition and Health
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• v.42 no.3
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• pp.246-255
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• 2009

The development of food frequency questionnaire (FFQ) is based on food use and/or dish use. Regardless of potential effect of oils and seasonings on chronic diseases, most of food-based FFQs do not include oils and seasonings in calculation of nutrient intake. This study examined the effect of added (seasoning) oils and seasonings on the distribution of subjects by relative nutrient intake using a dish-based FFQ. The subjects were 1,303 persons (men 478, women 825) aged over 20 years old, who completed FFQ composed of 121 items. Three types of daily nutrient intake were calculated; 1) total nutrient intake with oils and seasonings, 2) nutrient intake without oils, and 3) nutrient intake without oils and seasonings. The correlation and agreement of classification of subjects by relative nutrient intake were examined. All analyses were performed using absolute nutrient intakes and total energy-adjusted nutrient intakes by residual method. Comparing total nutrient intake with the nutrient intake without oils, energy, vegetable fat and vitamin E intake were significantly decreased and kappa values were 0.95 (${\kappa}{\omega}$ = 0.98), 0.64 (${\kappa}{\omega}$ = 0.81), and 0.59 (${\kappa}{\omega}$ = 0.79), respectively. Comparing total nutrient intake with the nutrient intake without oils and seasonings, most of nutrients intake except animal fat, animal protein, retinol and cholesterol were significantly decreased, and kappa values of vegetable fat (${\kappa}$ = 0.64, ${\kappa}{\omega}$ = 0.81), vitamin E (${\kappa}$ = 0.59, ${\kappa}{\omega}$ = 0.79) and sodium (${\kappa}$ = 0.61, ${\kappa}{\omega}$ = 0.80) were under 0.80. After total energy was adjusted, agreement was lower than before total energy adjustment. Excluding oils and seasonings to assess nutrient intake underestimated vegetable fat, vitamin E and sodium intake and affected the distribution of subjects by their relative nutrient intake. Therefore, we suggest that research focused on these nutrients need to be cautious about the interpretation of the results.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.100-102
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• 2004

생식은 곡류, 두류, 과채류, 해조류, 버섯류 등의 식물성 원료를 가열처리하지 않은 상태에서 분말화 하여 혼합한 형태의 제품이다. 현재 국내의 생식제품은 대개 30-50 종류의 원료를 배합하여 제조하고 있으며, 각 제조사별로 제품의 차별성을 제시하기 위하여 유산균 발효원료 첨가, 한방원료, 첨가, 발아곡류 첨가, 씨눈 첨가 등 독자적인 개념의 원료를 배합하는 형태를 유지하고 있다.(중략)

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.147-148
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• 2016

Generally, the vegetable oil contains glycerin esther and free fatty acid. When the vegetable oil reacts with concrete, the glycerin esther from oil induces saponification by reacting with and hydrolyzing calcium hydroxide from cement hydration. As a result of this saponification, it has been reported the expansion of concrete. although the free fatty acid from vegetable oil, as an acid, can decompose the concrete by producing soluble salt from calcium hydroxide or CSH, the hydration products of cement, there was no report on the harmful oil type for concrete. therefore, in this research, the property change of cement mortar incorporating fly ash was analyzed experimentally by immerging various types of vegetable oils.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2009.05b
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• pp.69-72
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• 2009

This study reviewed the reduction effect of autogenous shrinkage of high strength mortar by plant edible oils based on existing studies, in an effort to find the method of reducing autogenous shrinkage of high strength concrete. To summarize the results, first as characteristics of fresh mortar, substitution of plant edible oil showed slight reduction in liquidity. Compressive strength was reduce at age of 28 days compared to plain mix regardless of type and substitution ratio. Ratio of change in the length of autogenous shrinkage of high strength mortar by plant oils was found to reduce compared to the plain, and the reduction effect was most satisfactorγ in bean oil.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.326-335
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• 2000

본 연구는 식물성 유지를 첨가하여 유지방이 함유된 가공치즈와 가장 유사한 기호도를 가지며 불포화지방산의 조성을 증가시켜 영양학적으로 우수한 가공치즈를 제조하기 위해 실시하였다. 제조된 시료의 단백질 함량, 지방함ㄹ야, T,S 함량, SNF함량, FDM함량, MaCl 함량은 각 시료간 차이가 나지 않았으며 pH는 버터를 첨가한 시료가 약간 높게 나타났다. 측정된 TBA가는모든 시료에서 제조 초기 제품의 품질에 영향을 주지 않은 범위에서 측정되었다. 시료의 지방산 조성은 버터를 첨가하여 제조한 시료가 C4:0부터 C16:0까지 포화지방산을 가장 많이 함유하였다. Oleic acid는 올리브류를 첨가하여 제조한 시료가 가장 많았으며 linolenic acid와 linoleic acid는 홍화유를 첨가한 시료가 가장 함량이 많았고 버터를 첨가한 시료가 가장 적은 함량을 나타냈다. Off- flavor 점수는 버터를 첨가하여 제조한 시료가 가장 높은 점수를 보였으며, 올리브류를 첨가한 시료가 가장 낮은점수를 나타냈다. UFA/SFA 비율과 linolenic acid와 linoleic acid 함량을 고려할 경우 홍화유를 첨가한 시료가 우수한 지방산 조성을 갖고 있는 것으로 생각되며, 선호도 검사결과를 토대로 판단할 때 옥수수 유를 첨가한 시료가 버터를 첨가한 시료와 유사한 풍미를 갖고 있는 것으로 생각되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1992.11a
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• pp.1.9-34
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• 1992

• Food Science and Preservation
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• v.4 no.1
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• pp.87-99
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• 1997

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.509-512
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• 1992

With the annual report of National Nutrition survey, the trend of food intake of Korean is analyzed from 1969 to 1989. Total food intake is about 1,000g. The amount of plant foods intake is decreased but the amount of animal food intake is increased. Among plant foods, the consumption of cereals and grain product and starch and starch roots is decreased gradually. The degree of decreasing are evident in the amount of cereal and grain product intake, The amount of vegetable intake is kept fluctuating, but the amount of processed vegetable products intake shows an upward trend. The amount of legumes and their products, vegetables, fruits and seaweeds intake is increased each year. In addition, among animal foods, the amount of meat and products, eggs, fish and shellfish and milk and milk products intake is increased greatly.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.10a
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• pp.4-4
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• 2010

식물자원은 예로부터 인류의 생활과 긴밀한 관계를 유지하면서 인류에게 삶의 터전을 제공하였으며 쾌적한 환경을 유지시켜 주는 기반이 되었음은 물론 인류의 생존을 위한 많은 재화를 공급하여 왔다. 이러한 식물자원의 가치는 인간생활의 기초적 의 식 주 뿐 만 아니라 질병치료를 위한 재료로도 활용되고 있다. 제주도는 지리적으로 아열대권 생물자원의 확보 및 관리가 용이한 위치에 있어 아열대 자원 및 동북아섬 자원의 보존과 활용을 위한 전진기지로서 최적지이며, 난대, 온대, 한대 및 아고산대에 걸쳐 2,100여종의 식물자원이 분포하는 생태계 보고로 알려져 있다. 특히, 진시황이 불로초를 찾아 신하를 보낸 곳이 제주도라고 전해지고 있는 만큼 이는 제주가 많은 자원식물이 분포하고 있음이 그 옛날에도 알려져 있었다는 증거라 할 수 있다. 제주에 분포하거나 재배되는 식물 중 약용 및 식용 식물자원으로 잠재적 가치를 갖고 있는 식물은 550여 분류군으로서, 양치식물 43종류, 나자식물 6종류, 단자엽식물 31종류, 쌍자엽식물 370종류 등이다. 이러한 자원식물 중 상록성 목본 31종류, 낙엽수 105종류, 만경류가 51종류, 초본류(1년초 또는 다년초)가 358종류이며, 뱀톱, 천남성, 박새 등 독성을 가지는 식물도 43종류가 포함되어 있다. 비록 기존 알려진 약용 및 식용 식물자원이 산업적 중요성을 가지고 있다고는 하나 그 약효나 효능의 검정이 제대로 이루어지고 있지 않은 나머지 자생식물까지 포함하면 상당수의 제주 자생식물이 자원식물로 사용될 수 있는 잠재적 가치를 가지고 있다고 할 수 있다. 최근 생활수준의 향상으로 삶의 질과 건강에 대한 관심이 집중하고 있으며, 자원식물 유래 천연물을 소재로 한 향장품 및 건강기능성 식 의약품을 포함한 기능성 상품은 안전성이 보장되며 우수한 생리활성이 있는 것으로 밝혀지면서, 자원식물을 소재로 한 기능성 상품의 개발에 대한 수요가 증가하고 있는 실정이다. 제주지역도 청정지역 제주에 자생하고 있는 자원식물의 잠재적 가치를 활용하여 미래 제주 창출을 위한 신산업육성을 위한 노력을 기울이고 있다. 특히, 제주 자원식물들의 잠재적 가치를 활용하여 부가가치를 높이기 위해 건강 뷰티 생물산업을 지역전략산업으로 추진하면서 제주 자원식물들의 새로운 잠재적 가치를 조명하고 있어 이에 대한 지역내 추진노력 및 관련 산업현황 등을 정리하여 몇가지 견해를 제기하고자 한다.