• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1122-1131
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• 2014

The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered 'salty' for their self-assessed preference of saltiness, and 42.5% indicated 'salty' for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P<0.01), self-assessed preference of saltiness (P<0.001), frequency of using university foodservice operations (P<0.001), and assessed saltiness of university foodservice operations (P<0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P<0.05), table salt (P<0.01), broths (P<0.01), and complete consumption of soups and stews (P<0.01), whereas females showed greater preferences for eating-out or delivered foods (P<0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P<0.01).

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.424-425
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• 2004

본 연구에서는 학교급식에서의 우리 농산물 사용 실태 및 이에 대한 영양사의 인식을 조사함으로써 안전하고 영양적인 학교급식의 식재료 공급에 있어서 우리 농산물의 역할을 조명해 보고 향후 우리 농산물의 확대 방안을 모색해 보고자 하였다. 전국 초ㆍ중ㆍ고등학교 중 급식을 실시하고 있는 723개교의 영양사를 대상으로 실시한 설문조사 결과는 다음과 같다. 먼저 학교급식에서 사용하고 있는 식품류를 조사한 결과, 대부분 우리 농산물에 대한 의존율이 높은 편이다.(중략)

• The monthly packaging world
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• s.198
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• pp.98-107
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• 2009

한국환경산업기술원이 지난 달 11일 인증신청 기업의 탄소성적 산출 편의성을 제공하고 동일 품목간 탄소성적의 비교 가능성 증진을 위하여 탄소성적표지 인증을 받은 16개 품목에 대한 인증사례를 발표했다. 탄소성적표지는 제품과 서비스의 생산 및 수송, 유통, 사용, 폐기 등의 과정에서 발생하는 온실가스의 배출량을 제품에 표기하여 소비자에게 제공함으로써 시장주도로 저탄소 소비문화 확산에 기여하는데 그 목적이 있다. 본 고에서는 한국환경산업기술원이 발표한 제11차 탄소성적표지 인증 사례 가운데 식품 및 포장관련 사례를 중심으로 살펴보도록 한다.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.40 no.7
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• pp.30-41
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• 2011

국내 농식품의 소비활성과 안전 및 품질이 부가된 신선 식재료의 공급을 위해 원재료의 신선도 유치를 위한 환경조절저장기술의 개발, 최소손실 유통을 위한 냉각, 세정, 표면살균, 탈피, 탈수, 포장 등의 전처리 공정 기술개발, 신선편이화 제품 가공, 변색억제 및 품질관리 등 선진 가공유통 기술의 개발이 필요성에 대하여 소개하고자 한다.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.05a
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• pp.165-165
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• 2004

장류는 전통적으로 가정에서 만들어 먹던 식품이었으나 여성의 사회참여가 높아짐에 따라 편의성을 추구하면서 시판제품으로 대체되는 경향이다. 따라서 장류에 대한 소비자의 선호경향을 조사하여 상품화를 위한 기초자료로 제공하고자 한다. 전통장류의 소비자 선호 경향을 파악하기 위하여 가계 소비지출을 담당하는 20∼50대의 기혼여성 1,500명을 대상으로 2003.6.16∼7.15까지 인터넷조사 전문업체에 조사를 의뢰, 이메일 리쿠르팅 방법으로 온라인 설문조사를 실시하였다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1522-1527
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• 2010

This study was conducted to find out the minimal time needed for detection of Salmonella spp. which exist at very low concentration in foods by using real-time PCR. The sal-F and sal-R sequences were used as primers and sal-P was used as a probe. The detection limit of Salmonella spp. was $3.77{\times}10^2\;cfu/mL$ in buffered peptone water (BPW). Microbial growth was monitored after artificially inoculated Salmonella spp. into BPW. The obtained growth curve was well fitted with the equation, y＝$0.0127x^2$+0.5927x-0.4317 ($R^2$=0.99), if assuming that 1 cell exists in 25 g sample (0.04 cfu/mL). The microbial concentration will be reduced to 10 fold by adding BPW during sample treatment, so actual initial concentration at the starting point of enrichment is 0.004 cfu/mL. At this condition, real-time PCR detection would be possible only when microbial concentration increase occurs to exceed the detection limit (377 cfu/mL). The time needed for microbial increase was calculated from the growth curve equation as 7 hours and 20 minutes. Therefore the total time required for detection was less than 10 hours including the PCR operating time.

• Food Engineering Progress
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• v.21 no.3
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• pp.273-279
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• 2017

Curcumin have various health-beneficial properties in numerous studies. However, its bioavailability is low due to its limited intestinal uptake and rapid metabolism. This study aimed to evaluate the pharmacokinetics of newly developed sub-micron particle curcumin with increased water dispersibility (Theracurmin(R) CR-033P). Plasma curcumin levels were measured at 0, 1, 2, 4, 8 h after Theracurmin(R) CR-033P intake using high-performance liquid chromatography. For analyzing pharmacokinetics of Theracurmin(R) CR-033P, eighteen healthy subjects were recruited and received Theracurmin(R) CR-033P at a single oral dose containing curcumin 30 mg. $C_{max}$ was 28.14 ng/ml, and the area under the curve for 8 h was estimated to be 104.36 ng/ml. Based on the area under the plasma concentration (AUC), the bioavailability of sub-micron particle curcumin was higher 22-, 35-, 28-fold than native curcumin in men, women, and all subjects, respectively. For comparing by formulation, seven healthy subjects were recruited and received two type of treatment: (1) existing dosage form 300 mg (contained curcumin 30 mg) ${\times}$ 3 capsule, (2) high dosage form 300 mg (contained curcumin 90 mg) ${\times}$ 1 capsule + placebo 300 mg ${\times}$ 2 capsule. In the cross-over study, there was no significant differences in $C_{max}$ and AUC of plasma curcumin. In conclusion, submicron particle curcumin with increased water dispersibility significantly improved its oral bioavailability and women absorbed curcumin more effectively than men. Different formulation of Theracurmin(R) CR-033P has shown equivalent to the reference in terms of pharmacokinetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.690-694
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• 1995

Effects of grapefruit seed extract on the lethality, the primary skin irritation, and the acute eye irritation potentials were evaluated in rats. The acute oral $LD_{50}$ of GFSE for Sprague-Dawley derived rats was 3.75g/kg with 95% confidence limits of 2.55 and 5.52g/kg. Patch application to the intact and abraded skin of rabbits led to mild to moderate erythema and no or mild edema. Application to the eyes of rabbits led to severe corneal opacity, iritis, conjunctival erythema, edema, and discharge.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.189-196
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• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.