• 한국식품조리과학회지
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• 제23권6호
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• pp.1015-1024
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• 2007

Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, stability during deep-frying, and semisolidity, which can be customized to enhance the palatability of baked goods and fried foods. Although no definite differences have been documented so far between the metabolic and health effects of industrial and ruminant TFAs, the intake of industrially produced TFA has declined, and in Europe, the majority of TFAs are of ruminant origin. Due to the scientific evidence associating TFA intake with increased risk of coronary heart disease (CDH), the Korea Food and Drug Administration (KFDA) issued a final rule that requires the amount of trans fat present in foods to be declared on the nutrition label, by December 1, 2007. In addition, many food manufacturers who use partially hydrogenated oils in their products have developed, or are considering ways, to reduce or eliminate trans-fatty acids from certain food products.

• 한국응용과학기술학회지
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• 제7권2호
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• pp.91-100
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• 1990

• Journal of Nutrition and Health
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• 제26권5호
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• pp.547-557
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• 1993

This study was done to investigate whether dietary fats differing in their fatty acid compositions change hepatic mitochondrial lipid composition and thereby change adenine nucleotide translocase activity. Male Sprague-Dawley rats were fed 5 different wxperimental diets for 6 weeks, which were different in their fatty acid compositions. The dietary fats were beef tallow(BT), olive oil(OO), corn oil(CO), perilla oil(PO) and sardine oil(SO) as a source of saturated fatty acid, oleic acid, n-6 linoleic acid, n-3 $\alpha$-linolenic acid and n-3 eiocosapentaenoic acid+docosahexaenoic acid respectively. Body weight of PO group was significantly higher than that of either BT or SO group. This increase in body weight of PO group was due to the increase of food intake. Although there was no difference in liver weight, % liver weight per body weight of SO group was significantly higher than BT and OO groups. Analysis of mitochondrial lipid composition showed that dietary oils differing their fatty acid compositions altered mitochondrial fatty acid patterns, especially n-6/n-3 ratio, cholesterol/phospholipid ratio and phopsholipid composition. The n-6/n-3 ratio was highest in CO group but lowest in SO group whereas the ratio of Chol/PL was highest in SO group but lowest in CO group. Such changes in mitochondrial lipids did not lead to a significant alteration in the activities of adenine nucleotide translocase, which is embedded in mitochodrial inner membrane.

• 한국식생활문화학회지
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• 제18권2호
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• 한국식품과학회지
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• 제26권6호
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• pp.655-658
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• 1994

가열 산화된 유지들의 품질평가를 위한 방법의 하나로 분광기를 이용한 산화생성물외 측정과 여러가지 이화학적 향수들을 분석하였다. 산값은 가열시간의 경과에 따라 증가하는 경향이었으며, 특히 가열산화의 경우 대두유가 팜유 및 팜을레인유 보다 상승이 뚜렷하였다. 아니시딘값 및 공액중지방산값은 가열시간의 경과에 따라 중가하는 경향이었으며 팜유 및 팜을레인유보다 대두유에서 크게 상승하는 경향이었다. AOM 안정성의 변화는 팜유, 팜을레인유, 대두유외 순으로 좋게 나타났다. 또한, 가열산화유지의 산과정도를 POM과 SOM으로 측정할 수있었고, 일차 및 이차산화생성물은 가열산화시간에 따라 전반적으로 빠르게 중가하는 경향을 나타내었다. 본 연구의 결과로서 간단한 분광기를 이용하여 가열유지중의 POM과 SOM을 신속하게 측정할 수 있었고, 산업적으로 가열유지의 품질을 평가하는 방법의 하나로 사용가능할 것으로 본다.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.75-83
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• 1997

Knowledge and attitudes on current selection of fats and oils were surveyed among college students and USDA extension off campus faculties. The objective of this survey was to obtain information about the nutrition knowledge and attitudes toward fats and to assess relationships between the nutrition knowledge, general attitudes toward dietary fats, and specific attitudes toward the eating of certain foods. The attitudes toward and nutrition knowledge of dietary fat sections consisted of 22 and 39 statements respectively. Avoiding red meat and eggs and avoiding fats as a flavoring were attitudes whose maintenance may require special, long-term intervention strategies. Replacing high-fat foods with low-fat foods, modification(cutting fat off any meat) and substitution were easily adopted and maintained low-fat habit. The responses to wanting to lose some weight and feeling better if increasing exercise were favorable. The attitudes toward the possible relationships between fat consumption and health were favorable. Respondents on the nutrition knowledge test attained a mean score of 129.69 and a median score of 127 our of the highest possible score of 200. Extension off campus faculties, nutrition majoring/majored subjects, and over 41-year-olds tended to have more favorable general attitudes and specific attitudes toward the consumption of certain foods and higher knowledge. Senior students had more negative general attitudes and specific attitudes, and college graduates and graduate students had more nutrition knowledge. Nutrition know-ledge was related to general attitudes toward dietary fats, but not to more specific attitudes toward the eating of certain foods. Nutrition education will not be effective in modifying the intake of dietary fats in the population because nutrition knowledge related to general attitudes toward dietary fats and general nutrition practice but not the eating of certain foods.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 추계 학술논문 발표대회
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• pp.163-164
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• 2017

The paper is to investigate the effect of spreading of various kinds of oils on resistance to chloride attack of the normal strength concrete. Resistance to chloride attack was measured for 32 weeks and six different kinds of oils ere used. Test results indicated that resistance to chloride attack was improved in order of DSP, BD, ERBD and ERCO compared with that of Plain mixture due to filling effect of capillary pore by the use of oil.

• 한국식품영양과학회지
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• 제18권3호
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• pp.247-254
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• 1989

튀김 식품에 사용되는 기름들은 반복적으로 높은 온도에서 계속하여 사용되므로 튀김기름이 산패 중합되어서 인체에 해를 끼칠 수가 있다. 그러나 현재 사용하던 기름에 대한 폐기처분이나 어떤 법적인 규제가 없다. 이 연구보고서는 일반시장에서 반복하여 사용된 기름에 새 기름을 첨가하여 사용한 기름과 가정용 기름을 시료로 하여 유지의 일반성 상과 가열시간에 따르는 유지의 변화를 조사하여 다음과 같은 결과를 얻었다. 일반시장에서 몇가지 튀김식품에 사용되는 기름은 가정용 튀김기름보다 그 품질면에서 열등하였다. 또한 가열하기전 신선한 기름 그 자체가 정제식용유의 규격기준에 미달되었다. 튀김기름은 튀김횟수가 증가하고 가열시간이 증가함에따라 유리지방산가, 과산화물가와 요오드가의 증가 또는 감소등으로 유지 산패의 전형적인 특징을 나타내다가 신선한 기름의 첨가로 가열전 기름의 수준으로 환원되어졌다. 튀김기름속에 잔존하는 비휘발성 극성성분의 함량은 가열시간이 증가함에 따라 신선한 기름의 첨가에 관계없이 증가하였으며 가열 22시간 후에는 극성성분의 함량이 산패된 기름의 수준까지 이르렀다. 튀김기름의 지방산 조성은 가열시간이 경과함에 따라 팔미친산, 스테아린산 함량의 비율은 증가하였고 리놀레인산, 리놀레닌산은 그 함량이 각각 감소하였다. 채종유중 고에루신산 채종유는 다량의 에루신산을 함유하고 있으므로 식용에 부적합하다고 할 수 있다.

• 한국응용과학기술학회지
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• 제14권2호
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• pp.1-11
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• 1997

• 한국식품영양학회지
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• 제1권2호
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• pp.86-94
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• 1988

In view of the national health, the health of women during their childbearing age is Important. This survey was conducted for the purpose of pratice of nutrition education the dietary intakes, and the means of daily food intakes was investigated by food habit for 100 students and two day records of 75 women students of Junior on Dept. of Food and Nutrition in a college in November 1987. The results obtained are summarized as follows. 1) Average food habit score was only 4.67 out of possible 10.0 points. And 41% of the subjects belonged "poor food habit" group. 2) Their diets were found to be lacking in total amount of food intake (915$\pm$74gm)and in such foods as cereals, potatoes, green and yellow vegetables, oils and fats. But animal food Intakes were sufficient in such foods as fishes, meats and eggs. The percentage of animal protein to total protein was 43.8% in subjects. 3) The average calorie intake(1535$\pm$ 512kcal) was insufficient against R.0.A.(2000kcal), the other lacking nutrients were protein, Fats and oils, Ca, these percentages of R.D.A. were 98.2%, 64.0% and 89.6%. They showed that each person was depended upon more the chief meals than side dishes in intakes of energy.of energy.