• Journal of Nutrition and Health
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• 제4권4호
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• pp.25-28
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• 1971

The effects of additives for food and drug upon the tryptic hydrolysis of casein an a Synthetic substrate, $N^{\alpha}-Benzoyl-L-arginine$ ethylester (BAEE) in vitro has been studied. The results of this study were summarized as follows 1) It was found that the action of inhibition became stronger in the following order: Methyl parabene>Rose Bengal> Phloxine> Sod. DHA> Erythrosine by the colorimetric method using BAEE. These results also showed that other additives had no effect on the activity of trypsin. 2) All samples tested showed respectively same tendency using casein in this method. But the activity by Erythrosine and Sod. DHA was slightly increased in this experiment.

• 한국식품영양과학회지
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• 제26권5호
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• pp.807-813
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• 1997

Various additives(glucono-$\delta$-lactone, glycine, chitosan, Chinese pepper extract+msutard oil, cinnamon oil+ginger oil+mustard oil, Chinese pepper extract), used in the Korean patents singularly or in combination, were tested for extension of shelf-life of kimchi. Addition of glucono-$\delta$-lactone or chitosan was somewhat effective in delaying the fermentation rate, however no such effect was seen by other additives. Chitosan at the concentrations of 0.5, 1.0, and 1.5% was similarily effective in delaying the fermen-tation rate. Mustard oil or cinnamon oil tend to delay the fermentation rate by singular addition at the concern tration of 0.5% or 1%. Soaking of the salted and washed Chinese cabbage in 0.5% chitosan solution resulted in delay of the fermentation rate of kimchi.

• 한국포장학회지
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• 제24권3호
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• pp.107-112
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• 2018

납, 카드뮴 및 비소의 폴리카보네이트 기구류에서 식품으로의 이행 수준을 ICP-MS로 조사하였다. 분석법을 확립 및 검증(검량선, 검출한계, 정량한계, 회수율, 정밀성 및 측정불확도)하고 식품모사용매(4% 초산)로 용출시켜 이행량을 분석하였다. 폴리카보네이트 재질 기구인 컵 63종, 용기 62종, 물병 55종, 스푼 9종, 국자 6종 및 집게 5종으로 총 200종의 시료를 $70^{\circ}C$와 $100^{\circ}C$에서 30분간 용출한 결과, 납, 카드뮴 및 비소가 각각 $ND{\sim}4.67{\mu}g/L$, $ND{\sim}0.49{\mu}g/L$및 $ND{\sim}2.91{\mu}g/L$수준으로 용출되었다. 또한, 온도에 따른 이행량 차이를 관찰한 결과, $70^{\circ}C$보다는 $100^{\circ}C$에서 용출되는 이행량이 다소 높았다. 결론적으로 현재 국내에 유통 중인 폴리카보네이트 기구류 중 납, 카드뮴 및 비소는 식품용 기구 및 용기 포장 공전에 명시된 용출규격 이하로서 안전하게 관리되고 있는 것으로 판단되었다.

• 한국식품위생안전성학회지
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• 제12권2호
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• pp.132-140
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• 1997

Additives in plastics are capable of migrating from the packaging materials into the foodstuffs, thereby presenting a source of contamination and a potential health risk to the consumer. The migration from packaging materials into foodstuffs is first of all regulated by examining the amounts of global and specific migrated components. Besides, there is worldwide still a need for practical methods for measuring and monitoring migration from polymers, especially for the testing of migration into fatty foodstuffs. Therefore, these studies were undertaken to investigate the safety status of domestic plastic packaging materials with respect to migration. Another objective of this study was to examine the applicability of ethanol as an alternative fatty food simulant substituting for olive oil and n-heptane. The evaporation residues for various dometic plastic samples determined as described in Korean food laws were in the level from 4.3 to 14.5 mg/$\ell$, which were much lower than the limit value of 150 mg/$\ell$. The global migration values into 95 % ethanol showed to be comparable to those into n-heptane, while the olive oil migration values were comparably higher than those into ethanol or n-heptane and moreover they were not reproducible. The kinetic migration begavior of additives in polyolefin samples into 95% ethanol showed a Fickian diffusion process. The results of these studies on global migration and kinetic testings demonstrate that the ethanol could be successfully substitute for the olive oil and n-heptane as an alternative fatty food simulant, at least in contact with polyoefins.

• 한국식품과학회지
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• 제49권6호
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• pp.591-598
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• 2017

This study aimed to evaluate the measurement uncertainty for the quantitative determination of chlorite and chlorate in ready-to-eat fresh-cut vegetables using ion chromatography with a hydroxide-selective column. One gram of the homogenized sample in deionized water was sonicated and centrifuged at 8,500 rpm. The supernatant was purified by passing it through a Sep-Pak tC18 cartridge, followed by chromatographic determination using a Dionex IonPac AS27 column. The linearity of the calibration curves, recovery, repeatability, and reproducibility of the method were satisfactory. The method detection limit was estimated to be approximately 0.5 mg/kg. Each uncertainty component was evaluated separately, and the combined and expanded uncertainty values were calculated at the 95% confidence level. The measured concentrations for 3 mg/kg of chlorite and chlorate standard materials were $3.18{\pm}0.32$ and $3.10{\pm}0.42mg/kg$, respectively. These results confirmed the reliability of the developed method for measuring the two chlorine-based oxyanions in fresh-cut vegetables.

• 한국지능시스템학회논문지
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• 제27권1호
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• pp.42-49
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• 2017

다양한 분야에서 온톨로지 기술을 이용하여 효율적인 정보 검색과 정보자원을 재사용을 위한 연구가 진행되고 있다. 본 논문에서는 식품의약품안전처와 식품안전정보포털에서 제공하는 식품첨가물 정보를 소비자에게 제공하기 위한 온톨로지를 구축하였다. 식품첨가물은 $Prot{\acute{e}}g{\acute{e}}$를 이용하여 OWL(Web Ontology Language)기반의 지식으로 표현하였다. 식품첨가물명, 기원, 목적, 기본정보를 제공하기 위한 클래스, 속성, 관계를 정의하였다. 구축한 온톨로지를 이용하여 식품첨가물의 정보를 검색하기 위해 679개의 인스턴스를 구축하고 DL Query 질의를 통하여 결과를 확인하였다. 본 논문에서 보이는 식품첨가물 온톨로지를 이용하면 향후 관련 분야의 정보 검색 시스템 통합 및 개선에 있어서 도움이 될 수 있을 것이라 기대한다.

• 한국식품과학회지
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• 제32권4호
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• pp.792-798
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• 2000

한국산 소맥 가공제품에 대한 첨가제의 탈색효과를 알아보기 위하여 한국산 밀가루에 탈색을 하기 위한 다양한 첨가제를 넣어 반죽하고 반죽의 탈색에 가장 효과적인 두 가지 첨가제, ascorbic acid와 cysteine을 선택하였다. 0.1%의 ascorbic acid와 2%의 ascorbic acid를 첨가하면 생면과 건면의 명도를 개선시키는데는 효과적이나, 조리된 면에서는 0.05% cysteine 이 가장 효과적이었다. 국수의 기계적 물성은 2%의 ascorbic acid를 첨가한 국수가 수입 소맥 국수와 가장 비슷한 물성을 나타내었다. 조리면의 관능적 특성은 0.05%의 cysteine을 첨가한 국수는 가장 적은 황적색도와 회갈색정도를 띄어서 색을 개선하는데 가장 효과 적이며 이러한 국수는 높은 품질 선호도를 보인 반면, 2%의 ascorbic acid를 첨가한 국수는 가장 짙은 황적색을 띠었고 진한 뒷맛이 느껴져, 전체적인 기호도가 가장 나쁘게 평가되었다. 이상의 첨가제 의한 한국산 밀가루로 만든 국수의 탈색효과는 색도 및 기계적 관능적 특성을 종합하였을 때 0.05%의 cysteine이 가장 효과적인 첨가제로 평가되었다.

• 한국식품과학회지
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• 제34권5호
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• pp.818-823
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• 2002

전통적인 유과제조공정에서 반데기의 성형, 건조, 수분조절과 부재료의 첨가가 유과의 특성에 미치는 영향을 결정하였다. 반데기의 숙성에 따른 반데기의 페이스트 점도는 숙성기간 2일에 최대점도 300 RVU이였고 숙성기간이 길어질수록 최대점도가 감소하였다. 수침을 거친 반데기의 기공은 내부에 균일하게 분포되어 있었으나 숙성기간이 길어짐에 따른 크기와 분포의 변화는 없었다. 전통적인 유과제조 공정으로 제조한 반데기의 최적 수분함량 $14{\sim}17%$에서 튀겼을 때 팽화도와 조직감은 좋았다. 유과원료의 부재료로 대두즙과 소주를 첨가한 찹쌀반죽으로 제조한 반데기를 튀긴 유과의 팽화도와 조직감이 우수하였다. 소주는 유과의 팽화에 영향을 미치고 대두즙은 조직감을 부드럽게 하였다. 유과(유탕팽화 펠릿)의 내부에는 큰 기공이 분포하며 외부에는 작은 기공이 세밀하게 분포되어 있었다.

• 한국임상약학회지
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• 제23권2호
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• pp.97-105
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• 2013

Background: This study was aimed to establish the systematic management methods of tar color additives used in Korea for drugs and quasi-drugs. Although tar color additives have been used in various areas, safety problems are continuously being reported by several studies. For that reason, major countries like US, Japan, Europe are trying to update the safety information of tar color additives and the related management methods, and Korea also need to complement them based on the updated information for their safer use. Method: This report includes the compared information of all legally used tar color additives of each country, such as color additive name, compound name and chemical abstracts service registry number. Conclusion: It is expected that these investigated results will be useful as the basic materials for proper management guidelines of tar color additives in Korea.

• 한국식품영양과학회지
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• 제29권2호
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.