• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.147-156
• /
• 1997

The purpose of this study was to investigate total life habits of male and female adult through questionaire. Questionaire was composed of items such as perception of body shape, food habits, preference habits, the concern of the health and weight control. For this study, the subjects were divided into three groups like low-weight group, standard-weight group, over-weight group according to their body shape. The results can be summarized as follows: 7.9% of the subjects were included in low-weight group, 55.2% in standard-weight group, 36.9% in over-weight group. The subjects' perception of ideal body shape was significantly different from that of actual body shape. Males were more satisfied with their body shape than females. Most of females were unsatisfied with present their body shape and prefered slim and long body shape. Males, specially low-weight group, had adherence to smoking, alcohol and health food compared with the other groups. Food habits of males were considered to be fair compared with those of females. Meal amounts of over-weight group were significantly higher than those of the others. Low-weight group took more snacks and took a stong dislike of food. Males exercised hard and thought their health status to be fair. Low-weight group of males and standard-weight group of females considered their health status to be bad. 69% of the subjects were concerned about weight control. Low-weight group of males had a desire to gain weight while most of females had a desire to lose weight.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.60-67
• /
• 2009

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.2
• /
• pp.125-134
• /
• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1523-1528
• /
• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Korean Journal of Poultry Science
• /
• v.43 no.4
• /
• pp.235-242
• /
• 2016

This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010~2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline ($1{\times}10^7$ colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at $4{\pm}2^{\circ}C$were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official $1{\times}10^7CFU/g$ standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to $1{\times}10^6CFU/g$ to satisfy both meat safety standards and organoleptic quality for consumers.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.733-741
• /
• 2013

The objective of this study is to prepare functional beverages with dandelion (Taraxacum mongolicum H.) extracts. As a result of sensory evaluation, 10% water extracts of dandelion containing beverage, which was the highest value of overall preference, was chosen for further examinations. Moisture content of developed beverage was $99.6{\pm}0.5%$ and sugar content decreased from 0.8 to $0.7^{\circ}Brix$ whereas pH increased from 3.4 to 3.7 by addition of 10% dandelion extracts. Total phenolic and flavonoid contents of beverage were $295.8{\pm}5.8mg/L$ and $122.8{\pm}18.4mg/L$, respectively. The developed beverage showed higher DPPH radical scavenging activity of $98.2{\pm}0.6%$ than the beverage without extract. Moreover, concentration of silibinin in the T. mongolicum H. beverage was $0.3{\pm}0.04mg/L$.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.123-135
• /
• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Journal of Life Science
• /
• v.12 no.4
• /
• pp.433-441
• /
• 2002

There has been an increasing public concern about environmental safety and human health of field crops while customer consumes more and more field crops, to which overdose and residual chemicals were applied. As a solution for the problems, construction of sustainable agroecosystem is spreading out to pursuit the economic value of agricultural management as well as to meet environment concern. Public has extended their understanding on the preservation of environment and safeness of agricultural products, and governmental policy toward sustainable agriculture drives rapid increase of the production of sustainable agricultural products. Under this circumstances, it is time to encourage more consumption and to activate market system for the sustainable agricultural products. This study was initiated to diagnose the problems and future direction of domestic sustainable agriculture by analyzing the overall opinions of consumer on the sustainable agriculture. The results are as follows: The pursuit of low input management is a prerequisite to creat high valued agricultural products, and serious consideration should be taken to produce clean crops using natural products. Consummers are willing to pay 10∼50% more prices if the products get certified by official eco-label programs. It is believed that practice of sustainable agriculture using biopesticide and natural pesticide would accelerate the rapid extension of this pro-environmental agricultural management. To activate production and consumption of sustainable agricultural products correct informations on safety should be addressed to customer, and confidence has to be brought about from customer. This could be done by obtaining various and efficient distribution route, product competency for quality, upgraded sales strategy, maximum utilization of certificate system, and practice of recall system, so on.

• Korean Journal of Clinical Pharmacy
• /
• v.15 no.1
• /
• pp.41-45
• /
• 2005

심바스타틴은 cholesterol 생합성 과정에서 속도 조절 효소인 HMG-CoA reductase의 강력한 상경적 길항약으로서 고지혈증 치료에 널리 쓰이는 약물이다. 심바스타틴 제제인 MSD 사의 조코 20 mg정을 대조약으로 하여 시험약인 유영 제약의 엘바스타 20mg정의 생물학적 동등성 평가를 하기 위해 22명의 건강한 지원자를 모집하였다. 지원자를 두 군으로 나누어 2정씩 투여하였고 $2{\times}2$ 교차시험을 실시하였다. 심바스타틴의 혈장 중의 농도를 정량하기 위하여 발리데이션된 LC/MS/MS를 사용하였다. 채혈 시간은 투약 전 및 투약 후 0.5, 1, 1.5, 2, 2.5, 3, 4, 6, 8, 10, 12 시간에 걸쳐 총 12시점에 걸쳐 시행하였다. 생물학적 동등성을 판정하기 위한 파라미터로 12시간까지의 혈장 중 농도곡선 하 면적 ($AUC_{12hr}$)과 최고 혈중 농도($C_{max}$)를 사용하였다. 12시간 까지의 혈중 농도 곡선 하 면적의 기하 평균은 $17.30ng{\cdot}ml/hr$(시험약)과 $17.35ng{\cdot}ml/hr$(대조약)으로 나타났다. 최고 혈중 농도의 경우 각 각 5.08 ng/ml(시험약)과 5.20 ng/ml(대조약)으로 관찰 되었다. $AUC_{12hr}$의 경우 로그변환한 평균치 차의 $90{\%}$ 신뢰구간이 log0.8510 - log1.1694이었고, $C_{max}$의 경우 log0.8176 - log1.1649로 계산되어 두 항목 모두 log0.8-log1.25이어야 한다는 식품의약품 안전청과 FDA의 기준을 모두 만족시켰다. 이상의 결과를 종합하면 시험약 엘바스타 정 20mg은 대조약 조코정 20 mg에 대하여 생물학적 동등한 것으로 판정되었다.트리머 전기비저항 탐사를 수행하였다. 이를 통해 하저에 케이블을 설치하는 방식에 비해 매우 신속하고 경제적으로 하저에 분포하는 이상대의 분포범위와 발달방향을 규명할 수 있었다.대에 대해 가장 효과적이다. 모델과 현장 적용 결과들을 통해 GRM SSM 방법을 이용하여 불규칙한 굴절면을 가진 지층들에 대해 좀 더 신뢰할 수 있는 정밀한 탄성파 속도를 산출할 수 있음을 보여주고 있다.별한 주의를 기울여야 한다.EX>$\alpha/\beta$=10인 경우 $62.0\~121.9\;Gy_{10}$ (중앙값: $93.0\;Gy_{10}$)의 분포를, ${\alpha/\beta}=3$인 경우 $93.6\~187.3\;Gy_3$ (중앙값=$137.6\;Gy_3$ )의 분포를 보였다. MD-BED $Gy_3$는 직장합병증 발생과의 관계는 통계적으로 유의하였고, 방광합병증과는 유의하지 않았다. 직장합병증과의 연관성은 MD-BED $Gy_3$보다 개별 환자의 직장전벽 총 선량 BED값인 R-BED $Gy_3$가 훨씬 더 높았다. 요도카테터 풍선의 후방지점이 대변하는 방광의 총 선량 BED값인 V-BED $Gy_3$도 방광합병증과 경향성 테스트에서 통계적 유의성을 보였다. 하지만, 어떠한 방사선선량도 골반제어율과 의미 있는 상관관계를 보이지 않았다. 본 기관에서 주치의의 선호도에 따라 강내근접치료가 외부방사선치료의 중간에 시행되는 형태인 샌드위치기법과 외부방사선치료 후반부에 시행되는 순차적 기법으로 구분하였을 때, 두 방식간 치료성적 및 합병증의 차이는 없었다. 총 치료기간에 대한 분석에서는 치료기간이 길어질수록 재발 위험이 커지는 경향을 보였으나, 나이 및 병기, 종양의 크기, MD-BED $Gy_{10}$

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.4
• /
• pp.342-348
• /
• 2011

This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.