• Life and Agrochemicals
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• s.256
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• pp.38-39
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• 2010

식품의약품 안전평가원은 09년 실시한 식품 중 잔류농약 총 510건을 검사한 결과 99.4%가 기준에 적합하였으나 잔류농약에 관한 소비자 인식을 조사한 결과, 87.6%가 농약에 대한 막연한 불안감을 여전히 가지고 있는 것으로 조사되었다고 밝혔다.

• Bulletin of Food Technology
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• v.24 no.2
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• pp.298-305
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• 2011

본 내용은 일본에서 개최한 동경 제과 및 제빵 박람회(MOBAC SHOW 2011)에 참관하여 제품 기술개발 현황 조사와 교토, 오사카 지역의 쌀 가공식품 판매현장 방문을 통한 조사 업무를 통하여 쌀을 이용한 식품 현황 파악, 개발 제품의 사업화 방향 등 향후 연구에 반영하고자 한다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.88-88
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• 2003

건고추는 대부분 세척이나 살균의 과정을 거치지 않고 저장, 유통되므로 해충이나 미생물 오염에 의한 식품위생면이나 상품가치면에서 문제가 되고 있다. 고춧가루의 미생물과 해충 방제를 위하여 ethylene oxide나 propylene oxide 등의 훈증제가 사용되고 있으나 문제점이 많아 점차 사용이 금지되고 있는 실정에 있다. ${\gamma}$-선 조사는 훈증제, 자외선 조사, 초단파 처리등 기존의 방법에 비해 살균 효과는 물론 식품의 품질과 건전성 실험 결과에서도 우수하다고 보고되었다. (중략)

• Culinary science and hospitality research
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• v.23 no.2
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• pp.64-73
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• 2017

Although 24-hour recalls (24HR) capture detailed information on a person's food intake, this method suffers from difficulties in adequately measuring the usual intake of foods that are not consumed daily by most. Therefore, the purpose of this study is to investigate whether frequency of Food Frequency Questionnaire (FFQ) can be utilized in form of covariate when calculating usual intake of episodically-consumed foods and their distributions. Data used in this study was from the Korean National Healthy and Nutrition Examination Survey (KNHANES) 2012~2014 (3 years) and 10,945 subjects participated in this survey who performed both of 24HR and FFQ. In order to analyze the data, amount of intake in each food, which was reported in 24HR was recalculated according to 112 items in FFQ. We first assessed the relationship between FFQ frequency and the amount reported on 24HR. Second, we assessed the relationship between usual portion size of FFQ and the amount reported on 24HR. Our hypothesis was that people who reported high FFQ-reported frequency or FFQ-reported usual portion size would consume larger amounts of that food on 24HR than those with lower frequency or portion size of consumption of a food on the FFQ. For 59 of 112 individual foods (52.2%), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. Also, 102 of 112 individual foods (90.3%), there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake. For 10 of 13 food groups (grains, fruits, eggs, pulses, root and tuber crops, milk products, meat, beverage, alcoholic drink, vegetable, seaweeds and others), there were statistically significant increasing relationships between FFQ frequency and consumption-day intake. And there were statistically significant increasing relationships between FFQ usual portion size and consumption-day intake for all food groups. This study confirmed consistent correlation between reported FFQ frequency or usual portion size of food (group) consumption and consumption-day intake on 24HR. Therefore the frequency data may be utilized as important covariate when estimating usual intake of food or food groups.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.376-379
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• 2004

본 연구는 알레르기 저감화 식품을 개발하기 위한 실용화 방법의 일환으로 실시되었다. 계란으로부터 난백을 분리하여 감마선을 10 및 20 kGy로 조사한 후 케이크를 만들어 알러지원성을 측정하였다. 감마선 조사된 난백으로 만든 케이크에서 추출된 단백질은 전기영동을 통해 확인하였으며 각 시료에 대한 알러지원성은 계란 알레르기가 있는 환자의 혈청을 사용하여 측정한 결과, 난백에 대한 조사 선량이 증가할수록 알러지원성이 감소하는 것을 확인할 수 있었다. 이상의 결과로 볼 때, 감마선 조사된 난백으로 만든 케이크는 대조구에 비해 알러지원성을 감소시킬 수 있었으며 방사선 조사를 통해 알레르기가 저감화된 식품을 개발할 수 있을 것으로 보인다.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.487-495
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• 1996

The consumer perception on health and food habit, the experience of health food use and the discrimination between health food and drug of Korean consumer were surveyed by using a questionnaire containing 20 items in order to obtain the basic data for the assessment of the benefit and risk of health foods in Korea. A total of 1,000 people over 20 years of age living in Seoul and the vicinities were interviewed and asked to fill out the questionnaire during the period from the October 1995 to the February 1996. Among the 882 answers collected 23 was incomplete data, and 859 answers were used for the statistical analysis by using SAS program. The survey revealed a strong interest of the consumer on health food by showing that more than a half of the subjects (58.8%) had the experience of actual use of health food, and 68.2% believed the effectiveness. What the consumer expect most from health food was to have beneficial effect to maintain overall health condition (59.8%), and the most negative aspect of health food was the overstatement on the effectiveness by the producers (52.1%). The most important source of information for the purchase of health food was the suggestion of friends and relatives (30.6%). Among the health foods registered and regulated by the food law, royal jelly (22.7%), squalene (16.0%), refined fish oil (15.1%), lactic acid bacteria (10.6%) and aloe (8.8%) were relatively well aware. Although 84% of the subjects perceived that health food is different from drug or traditional medicine, the largest percentage of the subject selected ginseng as the most well known type of health food (22.7%) as well as the most well known drug (or traditional medicine) (41.7%). Ginseng was also chosen as the most frequently used health food (17.0%), and vitamin tablets the third (13.0%). The vague definition of health food and unambiguous discrimination of it from medicine by the consumers were problematic for the correct use and reasonable purchasing behavior. The clear definition and proper regulation on the manufacture and distribution of health food, more strict control of labelling and advertisement, and a wide consumer education on health food were recommended.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.136-141
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• 2010

This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a $^{60}Co$ $\gamma$-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700-5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is sugguested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method.

• Bulletin of Food Technology
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• v.19 no.3
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• pp.26-42
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• 2006

본문에서는 김치관련 논문을 조사하여 기본적으로 저자, 국가, 연구기관별 분석을 통하여 연구분야 현황 및 기술 분류별 분석, 기술의 주요 분포도 등을 파악하였으며, 분석결과를 도식화된 그래프 및 맵핑(mapping)을 통해 체계적이며 다각적으로 나타내어 관련 분야 연구 및 기술 동향을 정리하였다. 단, 김치관련 관능 및 기호도 조사, 역사조사, 김치를 이용한 음식에 대한 연구논문들을 제외하고 김치자체의 제조공정, 원료 및 신소재에 대한 기술에 대한 연구문헌만을 조사하여 분석.정리하였다.

• Journal of the Korean Society of Radiology
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• v.8 no.6
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• pp.347-355
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• 2014

Traditionally heating method, pasteurization, irradiation fumigation method and radiation sterilization through a variety of methods to be performed. Irradiation energy requirements compared to the other sterilization methods is small and a strong permeability as a continuous process is possible. Irradiation energy requirements compared to the other sterilization methods is small and a strong permeability as a continuous process is possible. Also sterile, conflict, and control the germination inhibition effective food safety in the food chain has been highlighted as a conservation technique. Foreign countries is carried out extensive research on the safety and the use of irradiation food, gradually increasing. As a result, awareness of the food is irradiated with a low average showed 2.73 point. Therefore through a variety of media to improve the awareness of irradiated food and the active promotion seems to require an appropriate educational program.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.514-528
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• 2014

This study examined the actual state and future improvement of food allergies in adolescents and adults in order to prevent damage. In this survey, proportions of females, people in their 40s, college graduates, and office workers and housewives with allergies were higher than other groups. Exactly 41.1% of participants responded that they had experienced food allergies while 58.9% responded that they had not. According to their responses, the most common food allergy symptom involved the skin while whole-body allergic reactions were rare. Most respondents answered that frequency of their food allergies was two or three times. There was a variety of allergenic foods, including fast food, eggs, mackerel and milk, and instant food was ranked as the most allergenic food. Therefore, in order to protect consumers from damage caused by food allergens, the food allergen labeling system must be improved. A better food allergen labeling system should be implemented to avoid potential risks of allergic reactions and ensure national food safety.