• 대한지역사회영양학회지
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• 제21권6호
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.267-271
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• 2011

Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and $45^{\circ}C$. In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ${\Delta}Hmix$ (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.

• Journal of Microbiology and Biotechnology
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• 제32권12호
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• pp.1605-1614
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• 2022

The strains associated with foodborne Salmonella enterica Thompson outbreaks in Korea have not been identified. Therefore, we characterized S. Thompson strains isolated from chocolate cakes linked to foodborne outbreaks in Korea. A total of 56 strains were isolated from preserved cake products, products in the supply chain distribution, the manufacturer's apparatus, and egg white liquid products used for cream preparation. Subsequently, serological typing, pathogenic gene-targeted polymerase chain reaction (PCR), pulsed-field gel electrophoresis (PFGE), and whole-genome multi-locus sequence typing (wgMLST) were performed to characterize these isolates. The antigen formula of all isolates was 7:k:1,5, namely Salmonella enterica subsp. enterica Serovar Thompson. All 56 isolates harbored invA, his, hin, and stn, and were negative for sefA and spvC based on gene-targeted PCR analyses. Based on PFGE results, these isolates were classified into one group based on the same SP6X01.011 pattern with 100% similarity. We selected 19 strains based on the region and sample type, which were subjected to wgMLST. Although the examined strains showed 100% similarity, they were classified into seven clusters based on allelic differences. According to our findings, the cause of these outbreaks was chocolate cake manufactured with egg white liquid contaminated with the same Salmonella Thompson. Additionally, comparative analysis of wgMLST on domestic isolates of S. Thompson from the three outbreaks showed genetic similarities of over 99.6%. Based on the results, the PFGE and wgMLST combination can provide highly resolved phylogeny and reliable evidence during Salmonella outbreak investigations.

• 식품산업과 영양
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• 제19권2호
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• pp.14-18
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• 2014

• 한국콘텐츠학회논문지
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• 제7권8호
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• pp.163-173
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• 2007

Need 나 want 시대를 지난 지금의 시대적 상황을 Feeling 시대라고 용어를 정리 하면서, 소비자 심리와 행동, 사회 문화적 변용을 근거로 한 의미 작용을 분석하였다. 이를 근거로 하여 $\sqrt{3}$비례를 기준으로 한 정삼각형의 기본조형을 얻어 유통, 판매, 할 수 있는 상품의 실질적 조형에 접근하였고, 상품 사용 후 여러 가지 형태로 다변화 할 수 있는 유희성과 재활용적 조형을 구축하였다. 이는 탈 코드화된 패키지조형의 창조라는 점에 큰 의미를 갖는다. 또 패키지 조형의 물리적, 기능적 가치뿐만 아니라 심리적 사회문화적 해석의 기능과 소비자의 정체성이 교감될 수 있도록 적절한 조형적 기호(semiotics)가 연구되어졌다.

• 한국식품영양학회지
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• 제28권4호
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• pp.658-665
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• 2015

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

• 경영과학
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• 제24권1호
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• pp.1-24
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• 2007

The function of product design has been an important part for success on new product development. We deeply studied 'Chocolate-Phone' case which is considered as a representative of adopting design-oriented new product development strategy. According to this study, we found three contextual factors and nine key success factors for design-oriented new product development. The contextual factors consist of the strong needs for innovative product development, customer's needs for the emotional value, competitive situation for the new product launching. The key success factors consist of design, development, marketing, overall sides. The key success factors of design side are to select talented designers and take an insight for market and communication skill. The key success factors of development side are to possess high technological abilities, to do divergence with removing or giving up some function, management's strong support. The key success factors of marketing side are to bring core marketers from outside, capacity to gather ideas from outside. The key success factors of overall side are to share design-oriented principle with other functions and to change member's mind from engineer-oriented to market-oriented.

• 대한가정학회지
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• 제26권4호
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• pp.31-41
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• 1988

The purpose of the present study was to test the behavior of dietary life, the preception of body image and the attitude of body weight control of the subjects, and to imagine difference of value evaluation about thirteen foods. the subjects were 570 high school students who were living in Seoul. The results can be summarized as follows: 1. In selecting actual and ideal body sizes from a series of five outline drawings of female figures that ranged form 20% underweight to 20% overweight, 64% of the subjects selected overweight drawing s as their actual sizes, and 85.1% of the subjects selected underweight ones as the ideal sizes. 59.3% of the subjects had a desire to lose weight, 20.8% to gain weight. Those who think they are thinner than standard body weight were more satisfied with their body sizes than those who think they are fatter than that. Most subjects (79.8%) were concerned about their weight control, and the majority of them (36.1%) began to take concerns about it in their high school days, through the conversation with their friends about their body sizes. 2. In this study, thirteen foods were chosen as samples; rice, bread, salad, milk, cola, cider, juice, duck-bok-ki, chocolate, batterfriend foods, chinese noodles, cookies, fruits. Most of them evaluated foods on the basis of the taste. They valued fruits over any other foods as least fattened food, while they thought of such foods as rice, cola, cider, ice-cream, chocolate, batter-fried food, chinese noodles as fattened foods.

• 미생물학회지
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• 제24권1호
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• pp.73-78
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• 1986

N. gonorrhoeae 81균주를 320개의 가검물에서 분리동정한 후에 증식에 대한 VCN의 영향과 lsovitalex의 양에 따른 영향, 당분해능에 관한 실험과 ${\beta}-lactamase$생산균의 검출 및 plasmid분리에 대하여 연구하였다. 전체 320개의 가검물중에서 81균주의 N.gonorrhoeae가 분리동정되었고, chocolate agar에서는 81균주 중 72균주가,1% Isovitalex와 1 % VCN을 함유한 Thayer- Martin배지에서는 80균주가, 2 % Isovitalex와 1 % VCN이 든 Thayer-Martin 배지는 55균주가 N. gonorrhoeae의 특성을 나타냈다. Coagglutination시험에 양성인 81균주 중에서 67균주는 48시간 배양후에,10균주는 72시간 배양후에 glucose 배지에서 산을 생산하였으나, 나머지 4균주는 96시간 배양후에도 산을 생산하지 않았다. 인천지역 특수직업여성에서 분리된 81균주의 N.gonorrhoeae 중에서 41 균주가 ${\beta}-lactamase$를 생산하였고, ${\beta}-lactamase$ 생산 균주인 N. gonorrhoeae PL-118은 2.6. 4.5 및 24.5Mdal의 plasmid DNA를 포함하였다.

• 한국식생활문화학회지
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• 제36권2호
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.