• Safe Food
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• 제8권3호
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• pp.3-11
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• 2013

• Journal of Biosystems Engineering
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• 제32권4호
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• pp.237-246
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• 2007

In this study, the microwave free-space transmission technique was used to measure the dielectric property of powdered food at microwave frequencies. The sample holder was designed and fabricated to transmit the microwave signals ranging from 1 to 15GHz. From the microwave propagation theory the equation expressing the dielectric property of powdered food was derived and validated by standard dielectrics. The dielectric property of powdered food such as wheat flour, coffee powder and milk powder was measured and analyzed. In the uniform range of bulk density of material, the real parts of permittivity of the food samples increased with the increase of moisture content, bulk density and temperature of the samples. The propagation properties such as attenuation and phase shift increased linearly as the moisture density of the food samples increased. As a measuring frequency of the moisture content, the X-band was recommended.

• 한국식생활문화학회지
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• 제24권1호
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• pp.23-32
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• 2009

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

• 한국환경보건학회지
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• 제38권5호
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• pp.386-392
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• 2012

Objectives: This study aims to evaluate the blood concentrations and dietary intake for 24-hour food duplicate of low level polycyclic aromatic hydrocarbons (PAHs). Design: The geometric means of the blood concentrations and dietary intake of 16 PAHs in college student candidates were simply compared with instrumental detection. Methods: The concentrations of 16 PAHs in venous blood and 24-hour food duplicates were analyzed with head-space solid phase microextraction (HS-SPME) of gas chromatography-mass spectrometry. Results: Naphthalene, acenaphthylene, pyrene, benz(a)anthracene, chrysene, and acenaphthene among the 16 analyzed PAHs were simultaneously detected both in venous blood and 24-hour food duplicate samples. Conclusion: The main exposure source of the six PAHs is thought to be oral intake from food through low level non-occupational exposure.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Journal of Microbiology and Biotechnology
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• 제1권4호
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• pp.251-255
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• 1991

A 16 kilobase (kb) HindIII fragment of alkalophilic Bacillus sp. YC-335 containing a gene for xylanase synthesis was inserted at the HindIII site of pBR322 and cloned in Escherichia coli HB101. After subcloning of recombinant plasmid pYS52, the 1.5 kb fragment was found to code for xylanase activity, and the hybrid plasmid was named pYS55. The DNA insert of the plasmid was subjected to restriction enzyme mapping, which showed that pYS55 had single site for PuvII and SstI in the 1.5 kb insert fragment. Southern hybridization analysis revealed that the cloned gene was hybridized with chromosomal DNA from alkalophilic Bacillus sp. YC-335. About 64% of the enzyme activity was observed in the extracellular and periplasmic space of E. coli HB10l carrying pYS55.

• Applied Biological Chemistry
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• 제34권1호
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• pp.32-37
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• 1991

감과실이 성숙함에 따라 세포가 비대성장하고 세포간극이 발달하였으며 연시에서는 세포가 분리되어 독립적으로 존재하였다. 또 성숙중에는 원형질내에 small vesicle이 생기고, 완숙감과실에서 middle lamella의 분해현상을 관찰하였다. 연시에서는 세포벽과 middle lamella가 분리 용해되었다.

• 한국실내디자인학회논문집
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• 제22권5호
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.

• 한국조리학회지
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• 제22권4호
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• pp.333-352
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• 2016

본 연구는 호텔 식공간의 로하스연출과 호텔이미지, 신뢰, 만족, 고객애호도 간의 영향관계를 살펴보고, 호텔 식공간의 로하스연출을 통한 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위한 세부 마케팅 전략을 제시하고, 나아가 호텔의 매출 증대와 이미지 개선에 도움이 되고자 하였다. 그 결과를 요약하면 다음과 같다. 먼저, 호텔 식공간의 로하스연출은 호텔이미지, 신뢰, 만족에 긍정적인 영향을 미치는 것으로 나타났고, 호텔이미지는 신뢰와 고객애호도에 영향을 미쳤으며, 신뢰는 만족과 고객애호도에 긍정적인 영향을, 나아가 만족은 고객애호도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구를 종합해 보면 호텔기업에서 식공간의 로하스연출은 호텔이미지, 신뢰, 만족, 고객애호도에 유의적인 영향을 미친다고 할 수 있다. 따라서 호텔기업은 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위해서 식공간의 로하스연출 특히 유기농 음식연출, 테이블의 로하스연출, 재활용 의장(장식), 식공간의 쾌적성, 로하스 분위기, 외관 매력성 연출 등에 좀 더 많은 노력을 기울여야 될 것으로 여겨진다. 또한, 호텔은 서비스의 질과 메뉴의 개선, 외관 분위기, 합리적인 가격 등이 고객의 기대수준에 부합하도록 고객 지향적인 정책으로 나가고, 무엇보다도 식공간의 로하스 연출로 호텔이미지를 높여 나가면서 정직성, 믿음성, 약속 이행 등의 신뢰와 고객만족에 더 많은 관심을 기울이는 것이 필요하다고 사료된다.

• 한국축산식품학회지
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• 제41권5호
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.