• 한국조리학회지
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• 제9권4호
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• Food Science and Biotechnology
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• 제18권4호
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• pp.895-899
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• 2009

A new approach for the determination of acrylamide (AM) in foods by solid phase microextraction-gas chromatography (SPME-GC) was established. AM was bromized and transformed to 2-bromoacrylamide (2-BAM). 2-BAM was then extracted by a commercial SPME fiber, $75-{\mu}m$ Car/PDMS fiber, for GC detection. The influence of extraction and desorption parameters such as extraction temperature and time, stirring rate, desorption temperature, and time were studied and optimized. The mass concentration was proportional to the peak area of 2-BPA from 1.0 to 8,000 ${\mu}g/L$. The detection limit of the SPME-GC for 2-BAM was found to be 0.1 ${\mu}g/L$, and the recoveries and relative standard deviations for different food samples were 74.5 to 102.0%, and 4.2 to 9.1%, respectively. The presented method was applied to the determination of AM in fried foods.

• Nutrition Research and Practice
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• 제5권5호
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• pp.481-488
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• 2011

Street vended food (SVF) includes food and beverages prepared and sold outdoors or in public areas by street merchants for consumption on the scene or later without further preparation. Due to its low price and convenience, SVF has been popular in Korea for a long time, particularly with high school students. Beyond Korea, SVF is also popular in southeast Asia and southern Africa in the form of ready-to-eat food. This study on high school students, who are main consumers of SVF in Korea, focused on the factors that affect consumer loyalty. The study was performed by questionnaire and used AMOS software to develop a structural equation model. The results of verifying the model's fidelity were $X^2$=685.989, df=261, GFI=0.851, AGFI=0.814, NFI=0.901, CFI=0.907, RMR=0.048, indicating a satisfying structural model. SVF quality and service, emotional response, and the physical environment had a statistically significant effect on consumer loyalty. In contrast, SVF sanitation had no statistically significant effect on consumer loyalty. Based on these results, the sanitary management of SVF needs to be addressed immediately combined with education for SVF providers to maintain a clean environment.

• 한국지하수토양환경학회지:지하수토양환경
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• 제10권3호
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• pp.52-63
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• 2005

근래 우리나라에는 음식물류 폐기물 등 유기성 폐기물과 관련하여 두 가지 주요한 정책이 추진되었다 하나는 1995 년에 전면 시행된 폐기물 종량제이고 또 하나는 폐기물관리법에 의한 유기성폐기물의 매립금지 조치이다. 이 두 정책의 시행으로 유기성폐기물의 발생원 감량과 퇴비화 및 사료화 등 재활용 기술의 발전이라는 긍정적인 효과를 거 두고 있으나 다른 한편으로는 법률적, 재활용의 하부구조, 기술적 측면에서 음식물류 폐기물 정책을 추진하는데 걸림돌로 작용하는 잠재된 문제점도 공존하고 있다. 본 연구에서는 음식물류 폐기물 자원화 정책의 문제점을 살펴보고 이에 대한 개선방안을 제시하고자 한다.

• 한국식품영양학회지
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• 제27권6호
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• pp.1147-1155
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• 2014

Adolescence is the most important period of healthy development. The purpose of this study was to evaluate the food recognition, snack preference, and dietary behavior of 1st grade of middle and high school boys and girls. Subjects were 5,554 students from 16 schools with healthy tuck shop and 3,406 students from 9 schools without healthy tuck shop in Seoul, Korea. Students from schools with healthy tuck shop are significantly higher than control group for facility satisfaction and hygiene satisfaction (all p<0.05). For fruit, the preference (p<0.05) and recognition (attitude, p<0.001: intention, p<0.05: eating habit, p<0.001: social-environment, p<0.001: self-efficacy, p<0.001) of students in schools with healthy tuck shop are significantly higher than those in schools without healthy tuck shop. For the habit of checking the manufacturer, students in schools with healthy tuck shop were significantly higher than students in schools without healthy tuck shop (p<0.05). The result suggested that we have to create an environment in which fruits can be purchased easily at a tuck shop and to educate adolescents for the importance of healthy food purchasing behavior. In conclusion, healthy school tuck shop had a positive effect on accessibility to healthy food.

• 한국식생활문화학회지
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• 제36권5호
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• pp.430-440
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• 2021

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

• 한국식생활문화학회지
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• 제24권6호
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• pp.721-727
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• 2009

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, 'the close location' had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers' satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, 'food' and 'information and service' were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.161-168
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• 2012

떡은 수분활성도, pH, 보관온도 등이 미생물 증식에 적합하고 구입 후 별도 조리과정 없이 그대로 섭취하는 식품으로 미생물학적 안전문제를 자주 야기하고 있다. 본 연구는 국내 유통 떡에 문제시되는 미생물학적 위해요인을 제조공정별로 파악하고 그 위생관리 개선방안을 도출하고자 하였다. 3가지 떡 (시루떡, 가래떡, 경단)을 선정하여 원료, 제조공정 및 제조환경에 대한 미생물 오염도 분석을 실시하였다. 8가지 원재료의 오염도 분석결과 일반세균 2.5~4.5, 대장균군 ND~1.9, 진균수 1.2~2.1, B. cereus 1.0~2.1 log CFU/g수준으로 검출되었으며 E. coli, S. aureus, C. perfringens는 검출되지 않았다. 떡의 제조공정별 오염도 분석결과 원료의 불림 분쇄 공정에서 일반세균, 대장균군, 진균, B. cereus의 오염도가 증가하나 증자 후 감소하여 완제품에서 일반세균은 2.2~3.7, 대장균군 ND~1.8 log CFU/g 수준으로 나타났다. 제조환경의 미생물학적 오염도 분석결과 전처리실의 쌀분쇄기, 냉각수조, 펀칭기 등의 설비에서 오염수준이 높게 나타났으며, 전처리실 작업자의 개인 위생이 미흡한 것으로 나타났다. 작업장 공기 오염도 분석결과 청결구역 3곳에서 일반세균 34~46, 대장균군 2.5~7.0, 진균수 14~30 $CFU/plate{\cdot}5min$ 검출되어 권장 낙하세균기준을 초과하는 것으로 나타났다. 본 연구결과 떡의 원재료 및 완제품의 미생물학적 오염수준은 안전하나 제조환경의 오염도는 문제시되는 것으로 나타나 제품의 교차오염 가능성을 내포하고 있는 것으로 사료된다. 따라서 제조 설비 및 표면시설에 대한 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소하고 작업자 위생 관리 교육 프로그램을 선행하여 작업자 개인의 위생 수준 향상, 작업장 내 공기중의 미생물 관리가 함께 이루어지도록 하는 것이 필요한 것으로 여겨진다.

• 한국환경보건학회지
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• 제30권5호
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• pp.366-373
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• 2004

Food waste is becoming by environmental problem nowdays increasing festinately in Korea during past 10 years. Food waste collected from garbage trucks that is offered in S municipal government that food waste mixs enough, and sewage sludge collected in the country. Composting experiment conditions achieved in the mixture ratio rate that food waste and sewage sludge are each 10:90, 30:70, 50:50, 60:40, 70:30 and 90:10 $wt\%$. The fermentation temperature was $18{\sim}22^{\circ}C$ at the beginning, and then it was sharply increased to $44{\sim}66^{\circ}C$ up to 1 day after fermentation, which was maintained for more than 3 days. Then, it was slowly decreased to $18{\sim}25^{\circ}C$ up to 8 days after fermentation, which was maintained all the time. It could be known from examiation of various conditions, including reaction rate, salinity. carbon/nitrogen(C/N) ratio, temperature, organic substance, etc.. Optimum mixture ratio rate of composting using food waste and sewage sludge was 60:40 $wt\%$.

• 생태와환경
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• 제55권4호
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• pp.259-273
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• 2022

먹이망은 군집의 종구성과 종간 관계를 나타내줄 뿐만 아니라 먹이망을 구성하는 요소를 정량화하여 구조를 분석하고 이해하는 데 유용하다. 먹이망에 관한 연구는 군집의 영양 패턴, 피식자와 포식자 사이의 개체군 동태, 생태계 안정성, 생태계 내 물질/에너지 흐름 등의 이해에 도움을 준다. 먹이망 모델은 생태계 군집의 종간 관계 복잡성을 이상적으로 표현해 주며 자연 생태계에서 관찰된 유형에 대한 정보를 제공해주므로, 먹이망 모델은 대상 군집의 특성과 동태를 연구하는 도구로 사용될 수 있다. 본 연구에서는 국내외에서 사용되는 주요 먹이망 모델을 정적 모델과 동적 모델의 유형으로 구분하여 주요 모델의 특성과 적용 사례를 고찰하였다. 정적 모델로 Ecopath 모델이 많이 사용되고 있고 이는 동적 모델인 Ecosim과 연계되어 Ecopath with Ecosim으로 통합되어 사용되고 있다. 또한 동적 모델로 독성물질 특성 등의 영향을 분석하고자 하는 경우 AQUATOX 모델이 많이 사용되고 있다. 효율적인 먹이망 모델을 구축하기 위해서는 대상 생태계의 생물 요소들 사이의 섭식선호성 관계가 충분히 파악되어야 하고 또한 주요 환경인자들이 이들 생물에 미치는 영향에 대한 기초자료 수집이 필요하다. 효율적인 생태계 관리를 위해서는 환경변수만을 고려하는 관리가 아닌 환경과 생물 특성과 관계, 그리고 먹이망을 같이 고려하는 생태계 수준의 연구가 요구된다.