• 식품산업과 영양
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• 제4권2호
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• pp.20-23
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• 1999

• 식품산업과 영양
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• 제7권3호
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• pp.11-15
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• 2002

• 식품저장과 가공산업
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• 제14권2호
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• pp.56-62
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• 2015

• 식품기술
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• 제23권4호
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• pp.456-474
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• 2010

• 식품저장과 가공산업
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• 제13권1호
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• pp.17-25
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• 2014

• 한국식품영양과학회지
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• 제36권2호
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• pp.246-249
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• 2007

Phenylalnine은 enkephalin, endorphine의 분해를 촉진하는 carboxypeptidase, aminopeptidase의 작용을 억제하는 필수아미노산으로 식욕억제, 정서 안정, 통증, 기분조절 관련 아미노산이다. 자연계의 L-phenylalanine과 비교하여 물리화학적 당량반응으로 구조가 보다 안정한 DL-phenylalnine(DLPA)을 소재로 가공적성을 조사하였다. DLPA는 $60^{\circ}C$ 이상의 온도와 농도변화에서 용해 시 98%T 이상의 값을 나타내어 가공 적합성을 보였고, 다양한 pH 범위에서도 99%T 이상의 값을 보여 용해 안정성을 확인하였다.

• 한국유기농업학회지
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• 제30권1호
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• pp.21-35
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• 2022

Measuring the food safety has been focused only on the psychological consumers' recognition of food safety. The actual measurement tool should consist of the evidence-based statistical data to assess the level of national food safety in scientific perspectives. This paper described the development of a concept to measure the food safety of the food chain based on OECD PSR framework. This paper discusses the elaboration of a set of 8 food safety related data issued as statistical data, and which were same weighted. These food safety statistical data (FSDs) were derived as the basis of measuring the variation of food safety during 2013-2019. The values of the primary production indicator (PPI), the processing and manufacturing indicator (PMI), and the distribution and consumption indicator (DCI) are 0.558-0.859, 0.533-0.691, and 0.979-0.982, respectively. The food safety status (FSS) derived from the safety indicator values of each of the three stages is 0.700-0.810. In order to increase the level of food safety, it is necessary to pay attention to PMI and PPI management. In the future, continuously calculating the level of food safety, managing it like the level of psychological safety, and further expanding it to the level of food safety between countries will help establish policies to improve the level of food safety in Korea.

• 한국수산과학회지
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• 제51권2호
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• pp.135-141
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• 2018

This study investigated the immuno-potentiating activities of Japanese mud shrimp Upogebia major. We examined the effects of enzymatic hydrolysate from U. major on the production of nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) and on the expression of pro-inflammation cytokines including $TNF-{\alpha}$, IL-6 and $IL-1{\beta}$ in RAW 264.7 cells. The treatment of six enzymatic hydrolysates of U. major (alcalase, ${\alpha}$-chymotrypsin [${\alpha}-Chy$], trypsin, pepsin, neutrase, protamex) significantly increased the production of NO in RAW 264.7 cells, with ${\alpha}-Chy$ having the greatest effect. This hydrolysate was fractionated by two ultrafiltration membranes at 3 and 10 kDa to created three fractions (below 3 kDa, between 3 and 10 kDa, and above 10 kDa). Of these, the <3 kDa and >10 kDa fractions showed significant increases in NO production. These two fractions also induced $PGE_2$ production in RAW 264.7 cells and showed significant increases in the expression of all cytokines studied. These results suggest that enzymatic hydrolysate from U. major is a potentially useful food material with immune-potentiating effects.

• 산업식품공학
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• 제15권1호
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• pp.28-33
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• 2011

UV-C와 -B type의 lamp를 이용한 혼합 자외선(UV)조사의 조사시간, 조사온도 및 광 촉매제인 $H_2O_2$의 분사농도변화를 이용하여 감귤껍질에 부착되어있는 농약을 제거하기 위한 공정의 최적화를 이루고자 하였다. Chloropyrifos에 대한 독립변수들의 영향력은 조사온도가 가장 컸으며 그 다음 조사시간, $H_2O_2$ 분사농도 순 이었다. Methidathion은 조사시간이 가장 컸으며 조사온도, $H_2O_2$ 분사농도 순으로 나타났다. EPN은 조사온도와 조사시간이 비슷하게 나타났고 $H_2O_2$ 분사농도가 가장 작았다. UV감귤껍질의 농약 잔존량이 가장 작게 나타난 처리조건으로 chloropyrifos와 EPN에 대한 최적조건으로는 조사시간 60분, 조사온도 $45^{\circ}C$, $H_2O_2$ 분사농도 1000 ppm으로 나타났다. 반면에 methidathion의 경우에는 최적조건으로는 조사시간 60분, 조사온도 $40^{\circ}C$, $H_2O_2$ 분사농도 1000 ppm으로 나타났다. 최적공정조건에서 chloropyrifos, methidathion 및 EPN의 잔존 량은 조사 전의 각각 46, 49 및 28% 수준이었다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.