• 약학회지
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• 제55권2호
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• pp.131-137
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• 2011

The dissolution test method and an analytical procedure by HPLC were developed and validated for dobesilate calcium tablets and acepifylline tablets. These drugs were not yet characterized by the dissolution specifications in Korean Pharmaceutical Codex. So, with each reference and test drugs, we did the preliminary and standard experiments based on the Korean Pharmacopeia Guideline of dissolution testing for solid oral dosage forms. The dissolution test for dobesilate calcium tablets was carried out under sink conditions as following: dissolution medium water, paddle rotation speed 50 rpm and vessel volume 900 ml. More than 90% of its label amount was released within 30 min in this method. Also the dissolution test for acepifylline tablets was carried out under sink conditions as follows: dissolution medium water, paddle rotation speed 100 rpm and vessel volume 900 ml. More than 90% of its label amount was released within 45 min in this method. The dissolution samples were analyzed with a precise and accurate HPLC method. The developed dissolution test showed specificity, linearity, precision and accuracy within the acceptable range. The dissolution testing method described above was adequate for the purpose and may be proposed as a pharmacopeial standard to assess the performance of dobesilate calcium tablets and acepifylline tablets.

• 한국식품조리과학회지
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• 제18권5호
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• pp.482-486
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• 2002

식품표시에 관한 소비자 교육 자료를 개발하여 대학생을 대상으로 소비자 교육을 실시한 다음, 소비자 교육의 효과는 설문지법으로 검토하였다. 식품표시의 정의, 목적, 법적 규정에 대해 올바르게 인식하고 있는 응답자의 비율은 소비자 교육을 실시한 후에 6.5-9.7% 정도 증가하였으나 유의적 차이는 보이지 않았다. 유통기한에 대해서는 '판매할 수 있는 최종일'로서 바르게 답한 응답자는 교육 후에 16.7%정도 증가되었으며, '유통기한이 지난 식품은 반드시 먹을 수 없다'고 답한 응답자가 교육 실시 후에 26.8% 증가되었다. 표기해야 하는 원재료명의 수(p＜0.01)와 표기 순서(p＜0.001)에 대한 응답은 교육 전과 교육 후에 유의적 차이를 보였다. 원재료명의 수에 대한 질문인 '모든 원재명을 표기해야 한다'에 대해 '아니오'라고 답한 응답자는 교육 후에 48.5%로 크게 증가되었고, 원재료명의 표시순서에 대한 질문인 '가장 먼저 표시된 원재료명은 가장 적게 사용된 것이다'에 대해 '아니오'라고 답한 응답자는 교육 후에 0.6% 증가되었다. 한편 원재료 중 식품 첨가물의 표시방법과 사용 이유에 관한 응답은 교육 전과 교육 후에 유의적 차이를 나타내었다(p＜0.001). 식품 첨가물의 표시방법에 관한 질문인 '식품 첨가물은 성분 또는 원재료명과 구별없이 표시하고 있다'에 대해 '예'라고 바르게 답한 응답자는 교육 후에 42.0% 증가되었다. 식품 첨가물의 사용 이유에 관한 질문에 대해 바르게 답한 응답자는 교육 후에 10.5% 증가되었다. 이와 같이 대부분의 문항에서 교육 효과를 볼 수 있었으며, 특히 식품 첨가물의 표시방법에 대한 교육 효과가 가장 좋게 나타났다. 한편 유통기한의 정의는 바르게 이해하고 있었으나 유통기한이 지난 식품은 반드시 먹을 수 없다고 답한 응답자 교육 후에 상당히 증가하여 유통기한의 활용에 대한 보다 철저한 소비자 교육이 필요하다고 생각된다.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.276-282
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• 1999

Ionizing radiation is considered to be an efficient technology to improve food safety and to extend food shelf-life in the food industry, and it has been used in food processing with a number of attributes. Food labeling should be established to enable the consumer to choose food freely, based on label information. A variety of methodologies to determine the physical, chemical, microbiological, and biological changes due to irradiation has been investigated in order to discriminate the irradiated and unirradiated food products for the consumer's free choice in food selection. However, no satisfactory method has been developed so far. In this review, various approaches based on DNA, immunochemical, and biological methods are addressed.

• 한국식품영양학회지
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• 제24권3호
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• pp.376-385
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• 2011

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 cm and 39.5 kg, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for 'once/day'(38.3%) and 'none' (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

• 한국생활과학회지
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• 제12권3호
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• pp.351-362
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• 2003

The goal of this study was to examine the effects of perceived risks toward GMO (Genetically Modified Organism) food on the decision-making to purchase it and demands to reveal its Identity. The major results were as follows. First, consumers strongly perceived the risk toward GMO food, and demanded labeling to identify it. But, many consumers had indecisive in the purchase of GMO food. Second, consumers with high level of perceived risks toward GMO food were more likely not to buy GMO food. In addition, the level of perceived risk was high among consumers who had many children. Finally, consumers with high level of perceived risks toward GMO food were more likely to demand the labelling for identifying GMO food. Consumers who had many children and high level of reliability for labelling food safety strongly demanded to label for revealing GMO food.

• 한국식품위생안전성학회지
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• 제18권3호
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• pp.101-106
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• 2003

냉장식품의 주요한 변패원일균으로서 저온세균인 Pseudomonas aeruhinosa를 최소 전처리한 후 신속히 검출할 수 있는 비표지 면역센서 시스템을 개발하였다. 수정결정전극상으로의 생물요소인 항체의 고정화는 이형이기능성 가교화제인 sulfosuccinimidyl 6-[3-(2-pyridyldithio)propionamido] hexanoate를 사용하여 항체를 티올화시킨 후 티올화된 항체를 화학흡착하여 행하였고, P. aeruginosa flagella에 대한 단클론항체를 사용하였을 때 다클론항체를 사용한 경우보다 센서감응이 우수한 것으로 나타났다. 항체가 고정화된 센서 chip과 flow형 quart crystal microbalance 계측 시스템을 이용하여 균 첨가 및 증균을 행한 10종의 모델시료에 대한 계측을 행하였다. 이 때, 시료자체에 의한 진동수변화가 52~89 Hz 범위인 반면 균 첨가 시에 나타난 진동수변화는 108~200 Hz이었고 증균시료에 의한 진동수변화는 162~222 Hz 범위로 나타났다. 시스템 안정화, 시료주입 및 정상상태이 센서반응 획득, 시스템 세척으로 이루어지는 한 주기의 센서계측에 소요된 시간은 모든 시료에 있어 30분 이내였다.

• Journal of the Optical Society of Korea
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• 제20권1호
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• pp.165-168
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• 2016

Surface protein internalin (InlA) is a major virulence factor of the food-borne pathogen L. monocytogenes. It plays an important role in bacteria crossing the host's barrier by specific interaction with the cell adhesion molecule E-cadherin. Study of this protein will help to find better ways to prevent listeriosis. In this study, a monoclonal antibody against InlA was used to detect InlA. The reaction was label-free and monitored in real time with an oblique-incidence reflectivity-difference (OI-RD) technique. The kinetic constants k_on and k_off and the equilibrium dissociation constant K_d for this reaction were also obtained. These parameters indicate that the antibody is capable of detecting InlA. Additionally, the results also demonstrate the feasibility of using OI-RD for proteomics research and bacteria detection.

• 대한지역사회영양학회지
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• 제8권2호
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• pp.220-230
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• 2003

The purpose of this study was to investigate consumer preferred formats of nutrition labels: the type of nutritional information provided on the labels. A survey was conducted on 222 housewives between the age of 20 and 65 in Daejeon city in 1998, using an interview questionnaire showing illustrated nutritional label formats. Among twelve nutrients and caloric values listed on the nutrition labels, the housewives ranked their interest in the items in the following order of calorie (58.56%), calcium (56.76%), cholesterol (54.05%), protein (39.19%) and vitamin C (36.04%). The majority of the subjects (69.37%) checked labels when they bought milk or dairy products, whereas only 8.11% looked at labels when they bought Ramyon or noodles. Most of the subjects (90.99%) preferred products with labels with nutritional information as compared with products without labels. this was especially so true of the younger individuals and of pc-ople who checked food labels more frequently. The subjects preferred labeling which described the nutrient content per Package (55.41%), sewing size (32.88%) and food weight of 1009 (11.71%) as a standard nit. Generally, they prefer-red a simplified list to a detailed list of the number of nutrients, a figure graph to bar graph in nutrition claim, vertical bar graph to horizontal bar graph showing the nutritional content of foods and a web-type graphic format to a radiation-format when describing the item's percentage of the Korean RDA's nutrient content. The subjects who checked labels frequently especially preferred detailed list, while housewives with job or with unhealthy family members preferred a simplified list and graphic, rather than a numerical display. From this result, it is suggested that providing consumers with more nutrients information in a more easily understood graphic format would encourage the consumers to check nutritional labels. Therefore this should be considered when developing the regulations far nutrition labeling or when educating the Public about nutrition. (Korean J Community Nutrition 8(2) : 220∼230, 2003)

• 한국축산식품학회지
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• 제40권4호
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• Nuclear Engineering and Technology
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• 제29권6호
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• pp.500-507
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• 1997

The development of detection techniques is needed, in order for regulating authorities to determine whether or not a particular food sample has been irradiated, and label it accordingly so that a consumer's free choice can be exercised. The chemical and physical changes brought about in foods by practical doses of irradiation are very small, and therefore very sensitive methods are required. A number of promising approaches have been developed and evaluated. These include chemical, physical and biological methods ranging from the very simple to highly sophisticated techniques.