• 기술혁신학회지
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• 제2권2호
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• pp.275-289
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• 1999

This study aims at investigating the stylized facts of the complex system products innovation in Korea. It reviewed the preceeding studies on the innovation patterns of complex system products and selected the issues to be examined in investigating Korean case. In addition, the stylized facts of innovation patterns of Korean complex system products were suggested. The peculiar characteristics of Korean cases are as follows: Korea has succeeded in integrating foreign technologies and components into commercial complex system products and in substituting the foreign system products in the domestic market. However, it faces a great difficulty in upgrading the products to the next generation. It lacks capabilities which facilitate the evolution of system products competing in the world market.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 1998년도 The 12th Asia Quality Management Symposium* Total Quality Management for Restoring Competitiveness
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• pp.31-36
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• 1998

250 winning products from 1985 to 1997 in the Korean market were examined in order to find that what kind of product attributes have been major determinants of commercial success in the market. The major determinants are different with product categories. For example, function has been the most important determinant in electric home appliances, while portability has been the most important in telecommunication products. The results will be a cue to the future direction of new product development.

• 생약학회지
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• 제25권4호통권99호
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• pp.307-310
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• 1994

A hitherto unknown substance was isolated from the commercial sample of Aloe arborescens, which was shown to be the 4',6'-O-ethylidene-aloenin, most likely an artifact caused by hot-air drying procedure for the product preparation.

• 품질경영학회지
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• 제27권2호
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• pp.20-46
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• 1999

Many researches have concluded that product advantage or superiority is the most important factor for the commercial success of new products. However, the specific dimensions of product advantage have not been studied as yet. Based on a survey of newly introduced products in recent years, we suggest the eight dimensions of quality of new product: function, time, limitation, usability, problem prevention, economy, maintainability, nativeness. The dimensions and their constituents are explained with examples.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.21-21
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• 2018

Natural product substances have historically served as the most significant also be prepared by source of new leads for pharmaceutical development. They can chemical synthesis(both semisynthesis and total synthesis) and have played a important role in the field of organic chemistry by providing synthetic targets. Rcently, they have also been extended for commercial purpose to refer to medicinal products, health functional foods, dietary supplements and cosmetics from natural sources. A large number of currently prescribed drugs have been either directly derived from or inspired by natural products. However, with the advent of robotics, bioinformatics, high throughput screening(HTS), molecular biology-biotechnology, combinatorial chemistry, in silico(molecular modeling) and other methodologies, the pharmaceutical industry has largely moved away from plant derived natural products as a source for leads and prospective drug candidates. The strategy for natural prduct industry is now changing from drug approaches to health foods by identifying effective natural products as preparations. In Korea, a lot of development of natural product based drugs have been done, but very few on health functional foods. The concept of natural product based health foods is not active components as lead compounds but standardized extracts or preparation mixed with other medicinal plants. The representative material has been recently known to be a standardized ginseng extract "Ginsana G 115" developed by Swiss Pharmaton company. The purpose of this presentation is to underline how natural products research continues to make significant contributions in the domain of discovery and development of new health functional foods. It is proposed to present the development of high value added health food or health functional foods through scientific investigation on efficacy and standardization of new materials form natural products.

• 동아시아식생활학회지
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• 제19권5호
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• pp.798-802
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• 2009

시판되는 112점의 생식제품에서 대장균(Escherichia coli), 클로스트리디움 퍼프린젠스(Clostridium perfringens), 바실러스 세레우스(Bacillus cereus) 등의 오염 미생물을 분석하여 식품공전 기준 규격에 적합한지를 알아보았다. E. coli는 모든 생식제품에서 검출되지 않았다. C. perfringens는 11제품(9.8%)에서 검출되었고 $10^2$ CFU/g으로 기준 규격에 적합하였다. B. cereus는 25제품(23.3%)에서 검출되었고, 5제품에서 $10^2$CFU/g 이하, 7품에서 $10^2{\sim}10^3$ CFU/g, 13제품에서 $10^3{\sim}10^4$ CFU/g으로 검출되었다. 이 분리 세균은 전형적인 특성을 보이고 있었는데 TSC agar, MYP agar에서 검출된 균은 그람양성 및 간균이었으며, 생화학 테스트 결과 egg-yolk의 지질을 분해할 수 있는 lecithinase를 가지고 있는 것으로 확인되었다. 그러므로 유통되고 있는 생식 제품의 일부는 식품공전의 기준 규격을 초과하는 B. cereus가 검출되어 보다 더 철저한 세균 제어 관리가 필요하다고 사료된다.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.348-357
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• 2006

Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.

• 한국식품조리과학회지
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• 제19권3호
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• pp.318-323
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• 2003

본 연구는 미역과 된장, 멸치 엑기스, 다시마 엑기스, 바지락 엑기스, 파, 감자, 양파가루, 마늘가루를 이용하여 1조각이 1인분이 되도록 블록을 만들어 동결 건조시킨 후 이화학적 특성을 측정한 결과는 다음과 같다. 일반성분의 경우 제품 100 g당 조 단백의 경우 녹차 미역 된장제품에 비하여 일반 미역 된장제품의 단백질 함량이 약간 높게 나타났으며, 조 지방 함량은 일반 제품이 녹차 제품보다 1% 정도 함량이 많았으며, 탄수화물 함량은 일반 미역 된장제품보다 녹차 미역 된장제품이 약간 높게 나타났다. 회분 함량은 일반 미역 된장 제품이 녹차제품에 비해 높게 나타났다. 유리아미노산 구성에서 두 제품 모두 많은 양을 나타낸 아미노산은 alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine, Iysine 등이었으며, 대부분이 일반 미역 된장제품에 비하여 녹차 미역 된장제품의 아미노산함량이 높게 나타났다. 지방산의 조성에서 포화지방산, 단일 불포화지방산과 다가 불포화지방산의 비율은 두 제품간의 차이가 별로 없었으며, 포화지방산중에서는 palmitic acid가 가장 높게 나타났고, 단일불포화 지방산은 oleic acid, 다가 불포화지방산은 linoleic acid가 가장 높은 비율을 나타냈다. 제품의 포화 지방산과 불포화지방산의 비율은 26:74로, 불포화지방산은 단일불포화지방산에 비해 다가 불포화지방산의 비율이 두배 이상 높게 나타났다. 미역 된장제품에서 가장 많은 함량을 나타낸 유기산은 oxalic acid, 다음으로 tartaric acid였으며, 대부분 녹차제품의 유기산 함량이 높게 나타났다. 관능평가에서 맛, 색, 전반적인 기호도에서는 유의적인 차이가 없었으나, 냄새의 경우 일반 시판 된장제품이 녹차제품에 비하여 유의적으로 높게 나타났다 본 연구제품의 개발로 바쁜 현대인들 특히 맞벌이, 독신자들에게 건강을 증진시키는 효과를 가지면서 간편한 방법으로 미역 된장국을 끓여 먹을 수 있는 상품을 제공하고자 하였다.

• 한국식품과학회지
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• 제39권2호
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• pp.114-121
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• 2007

서울지역에 유통되고 있는 국내산 및 수입산 건조농산물 58건을 대상으로 다성분 동시분석방법에 따라 GC-NPD, $GC-{\mu}ECD$, HPLC-UV와 HPLC-FLD로 분석가능한 총 253종의 농약잔류량을 분석한 후 GC-MSD로 확인한 결과 총 14건의 건조농산물에서 잔류농약이 검출되어 24.1%의 검출률을 나타내었고, 이 중 건조 채소류의 검출률은 25.5%였다. 품목별 잔류농약의 검출률은 건조과채류, 건조엽채류, 건조엽경채류 순으로 높았으며, 특히 건조 과채류 중 건조고추의 잔류농약 분포가 다양하고 검출빈도가 상당히 높았다. 건조 농산물의 기준에 없는 12종의 잔류농약이 검출되었으며, 합성피레스로이드계, 유기염소계, 유기인계 순으로 검출빈도가 높았고, 특히 합성피레스로이드계 중 cypermethrin의 검출 횟수가 가장 많았다. 또한 대상목적에 따라 분류하면, 살충제, 살균제, 제초제, 살선충제 순서로 검출건수가 많았다. 산지별로 보면, 국내산, 중국산 ,북한산, 미국산, 베트남산의 순서로 잔류농약의 검출건수가 많았으며, 국내산은 과채류에서 수입산은 엽경채류에서 잔류농약의 검출빈도가 높았다.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1998년도 Advances in Ginseng Research - Proceedings of the 7th International Symposium on Ginseng -
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• pp.138-145
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• 1998

A validated and reproducible HPLC method was developed for the profiling and quantitative analysis of ginsenosides in commercial products available in North America. Analysis of 280 Panax ginseng and Panax quinquefolius products showed profiles indicative of the presence of ginsenosides in the majority of these products. However, the quantitative contents of the products vary greatly, not only in products of different formulations, but also of products within each of the fromulations examined.