• 동아시아식생활학회지
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• 제27권2호
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• 한국환경보건학회지
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• 제1권1호
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• pp.14-17
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• 1974

A study was carried out to detect of illegal artificial dyes, and to confirm the used rate of illegal dyes in the production process of commercial drops (candy), from Dec. 10, 1972 to Feb. 10, 1973. In this study, it was used thin layer chromatography, the samples were divided into two groups, group A of inscribed trade name and group B of not inscribed trade name. To contrast with group A and group B, 100 samples were randomly collected in the market places, 50 samples from group A and 50 samples from group B. The following conclusions were obtained: 1) used rate of illegal dyes were 2% of group A and 9% of group B. 2) used rate of illegal dyes were 2% of red, 2% of yellow, 1% of violet and 6% of green, not in blue. 3) used rate of illegal dyes 3% of Rhodamine B, 3% of Auramine and 6% of Light green S.F. Yellowish. 4) Out of 20 cases those used mixed dyes, only one case was confirmed as two illegal dyes, and 4 cases were used one illegal dye.

• 한국식생활문화학회지
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• 제18권3호
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• pp.235-243
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• 2003

This study was to investigate the consumer recognition of commercial Sunsik & Saengsik. The data was collected from the 395 married women residing in Seoul and Kyungki area by the self-administered questionnaire. A related purpose was to analyze the nutrient composition and the hygienic safety of commercial Sunsik and Saengsik. The results from this study were as follows. The purchasing and using behaviors were significantly different between two user groups. Sunsik users have generally purchased the products at a discount store(41.0%) as a between-meal snack(36.4%). The products were usually the ones made on the spot(55.0%). However, Saengsik users have purchased the manufactured products-serving size package-(84.0%) at a health foods store(50.7%) as a health food(38.7%). Many of Sunsik users have had Sunsik in water or milk with sugar(40.7%) and 1-2 times a week(40.0%). But Saengsik users have usually had Saengsik in water or milk with honey(38.6%) and everyday(34.7%). According to the analysis on nutrition composition, crude proteins were significantly more rich in Sunsik samples, and crude ashes were more rich in Saengsik samples(p<0.01). Sunsik E and all the Saengsik samples showed the high total viable plate counts of $4.8{\sim}7.0$ log cfu/g. Coliform groups were detected in all the Saengsik and two Sunsik(A, E) samples.

• 대한의생명과학회지
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• 제22권3호
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• pp.83-97
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• 2016

The measurement of viral load in HIV-1 infected patients is essential for the establishment of a therapeutic strategy. Several commercial assays have shown shortcomings in quantifying rare genotypes of HIV-1 such as minor groups of N and O. In this study, the HIV-1 RT-qPCR assay was developed. The primers and probe of HIV-1 were designed to target the pol gene and to increase the detection efficiency of various subtypes including group N and O. The HIV-1 quantitative RT-qPCR assay was assessed for its analytical performance and clinical evaluation. The LoD was determined to 33.9 IU/ml. The LoD of several subtypes including A, C, D, CRF_01AE, F, CRF_02AG, G and H, were determined to less than 40 IU/ml. The HIV-1 quantitative RT-qPCR assay was evaluated using the China National Reference Panel of HIV-1 RNA to determine the analytical performance. The results were all within the acceptable range. The clinical evaluation was performed at Hunan CDC in China. The clinical evaluation results were compared with those of the China domestic commercial kit. A significant correlation (fresh samples; $R^2=0.84$, P<0.001, frozen samples; $R^2=0.76$, P<0.001) between the two systems was observed for 64 fresh samples and 76 frozen samples with viral loads, and the Bland-Altman plot showed good agreement (98.4%, 96.1%, respectively). In conclusion, the HIV-1 quantitative RT-qPCR assay had comparable analytical performance with several commercial kits. The study provides basic data for the research of HIV-1 diagnosis and the development of P < HIV-1 molecular diagnostic assay.

• 한국수산과학회지
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• 제54권3호
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• pp.251-260
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• 2021

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

• Journal of Ginseng Research
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• 제41권1호
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• pp.10-22
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• 2017

Background: Asian ginseng and American ginseng are functional foods that share a close genetic relationship and are well-known worldwide. This article aims to investigate the correlation between morphological characteristics and the inherent quality of Asian and American ginsengs. Methods: In this study, an ultra-HPLC-quadrupole/time-of-flight MS (UHPLC-Q/TOF-MS) method was established for the quantitative analysis of 45 ginseng samples. The method developed for determination was precise and accurate. Results: The results showed that Asian ginseng samples with the same growing time (with the same or similar number of stem scars) that had a thinner main root, a longer rhizome and more branch roots contained greater amounts of ginsenosides. For American ginseng, two tendencies were observed in the relationship between the diameter of the main root and contents of ginsenosides. One tendency was that samples with thinner main roots tended to contain higher levels of ginsenosides, which was observed in the samples sold under the commercial name pao-shen. Another tendency was that samples with thicker main roots contained higher contents of ginsenosides, which was observed in the samples sold under the commercial name pao-mian, as well as in samples of American ginseng cultivated in Jilin, China. Conclusion: An approach using ultra-HPLC-quadrupole/time-of-flight MS was successfully established to link morphology and active components for evaluating the quality of Asian and American ginsengs. Clear correlation between visible morphological features and quality of Asian and American ginsengs was found. People can see the difference; this means consumers and vendors can evaluate ginseng by themselves.

• 한국식품과학회지
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• 제40권3호
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• pp.311-315
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• 2008

본 연구에서는 $38{\circ}C$에서 48시간 저온질소건조한 엿기름과 열풍건조한 시판 엿기름들로 제조한 식혜의 이화학적 및 관능적 특성을 비교하였다. 엿기름 중의 $\alpha$-amylase 및 \beta-amylase 활성을 측정한 결과 저온질소건조한 엿기름에서 효소활성이 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜는 당분해 효소들의 활성이 큰 결과로 당도와 환원당 함량이 시판 엿기름으로 제조한 식혜들에 비해 높게 나타났다. 저온질소건조한 엿기름으로 제조한 식혜의 탁도는 시판 엿기름으로 제조한 식혜보다 높거나 낮게 나타났다. 색차계를 이용한 명도(L 값)는 식혜들 간의 유의적인 차이가 없었으나, 적색도(a 값)와 황색도(b 값)는 낮게 나타나 저온질소건조에 의해 당의 갈변화가 억제된 것을 알 수 있었다. 관능검사 결과 색상과 냄새, 당도, 전체적인 기호도에서 저온질소건조한 엿기름으로 제조한 식혜가 시판 엿기름으로 제조한 식혜들보다 유의적으로 선호도가 높은 것으로 평가되었다. 엿기름의 저온질소 건조방법은 타 고온처리 건조법에 비해 식품의 품질 열화를 막을 수 있고, 산소에 의한 식품의 산패를 최소화하여 식품 본래의 영양가와 기능성을 높게 유지할 수 있을 것으로 기대된다.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2015년도 추계학술대회 및 정기총회
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• pp.11-11
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• 2015

A total of sixty-six samples of Nuruk, a fermention starter used to make the Korean traditional rice wine, Makgeolli, were collected from central and southern regions of Korea in 2013 and 2014. We classified two groups of the Nuruk samples, "commercial" and "home-made", according to the manufacturing procedure and purpose of use. Commercial Nuruks were made in a controlled environment where the temperature and humidity are fixed and the final product is supplied to Makgeolli manufacturers. Home-made Nuruks were made under uncontrolled conditions in the naturally opened environment and were intended for use in the production of small amounts of home-brewed Makgeolli. We obtained more than five hundred isolates including filamentous fungi and yeasts from the Nuruk samples followed by identification of fungal species. Also we stored glycerol stocks of each single isolate at $-70^{\circ}C$. We identified the species of each isolate based on the sequences of ITS regions amplified with two different universal primer pairs. We also performed morphological characterization of the filamentous fungi and yeast species through observations under the microscope. We investigated the major fungal species of commercial and home-made Nuruks by counting the colony forming units (CFU) and analyzing the occurrence tendency of fungal species. While commercial Nuruks contained mostly high CFU of yeasts, home-made Nuruks showed relatively high occurrence of filamentous fungi. One of the representative Nuruk manufacturers used both domestic wheat bran and imported ones, mainly from US, as raw material. Depending on the source of ingredient, the fungal diversity was somewhat different. Another commercial Nuruk sample was collected twice, once in 2013 and again in 2014, and showed different diversity of fungal species in each year. Nuruks obtained from the southern regions of Korea and Jeju island showed high frequency of yeast such as Saccharomycopsis fibuligera and Pichia species as well as unique filamentous fungus, Monascus species. S. fibuligera was easily found in many Nuruk samples with high CFU. The major filamentous fungi were Aspergillus, Lichtheimia, Mucor and Penicillium species. In order to further our understanding of the isolates and their potential industrial applications, we assayed three enzymes, alpha amylase, glucoamylase and acid protease from 140 isolates out of about five hundred isolates and selected about 10 excellent strains with high enzyme activities. With these fungal isolates, we will perform omics analyses including genomics, transcriptomics, metabolic pathway analyses, and metabolomics followed by whole genome sequencing of unique isolates associated with the basic research of Nuruk and that also has applications in the Makgeolli making process.

• 대한가정학회지
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• 제37권4호
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• pp.29-40
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• 1999

Effects of the commercial laundry detergents, fabric softeners, and bleaches on bactericidal activities were studied. Bactericidal activities under various conditions during washing, rinsing, and bleaching were evaluated in terms of minimum inhibitory concentration(MIC) by a broth dilution method. The experiments were carried out using Staphylococcus aureus and Escherichia coli which were usually employed in antibacterial activity tests. The results are summarized as follows : 1. All samples of Powder detergents(10 samples), soaps(7 samples) and fabric softeners(4 samples) were inactive against the Staphylococcus aureus and Escherichia coli. 2. One sample in the liquid detergents(6 samples) showed a very low MIC for Staphylococcus aureus and Escherichia coli., and three samples showed a selective effect for two bacterial strains. 3. Bleaching agent(containing peroxide) did not have bactericidal effect for Staphylococcus aureus and Escherichia coli. but the other(containing chlorine) had the effect for every bacterial strain in standard concentration. 4. All samples showed bactericidal effect above 60$^{\circ}C$.

• 한국축산식품학회지
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• 제21권1호
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• pp.47-55
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• 2001

This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at $0^{\circ}C$. The pH of samples was tended to be increased until 3 weeks storage. The water holding capacity of samples was not affected by marbling and maturity score. Lightness value of all samples was not changed, whereas redness value of high marbling samples was significantly(p<0.05) higher than that of low marbling samples. Purge loss of high marbling samples was significantly(p<0.05) lower than that of low marbling samples. These results indicate that high marbling and low maturity has better meat quality than low marbling and high maturity in Hanwoo.