• 식품산업과 영양
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• 제9권1호
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• pp.15-22
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• 2004

Foods contain various biologically functional components which contribute to our health. As shown in Table 1, bioregulatory function of food components are classified into five categories. In the enhancement of biodefense system, dietary fibers (DF), unsaturated fatty acids (UFA), antioxidants are effective. These components are also, effective in other categories. This means that food components are multifunctional. To maintain our health, effective use of multi-functional activity of food components is essential. (omitted)

• 대한한의학회지
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• 제32권4호
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• pp.139-148
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• 2011

Objective: The purpose of this study was to investigate the effect of food intake on the Fourier components of radial pulse wave. Methods: Thirty-one healthy male subjects participated in this study. Radial pulse was measured using 3 dimensional pulse imaging system (DMP-3000) before, right after, 40 minutes after, 80 minutes after and 120 minutes after food intake. Fourier transform was performed and the frequency and amplitude of Fourier components were analyzed. Results: 1. The frequency and the amplitude of Fourier components of radial pulse wave increased significantly after food intake. 2. The frequency of Fourier components increased right after food intake and then gradually decreased as time passed, however the amplitude of Fourier components increased and maintained certain levels and patterns throughout the experimental period of 120 minutes. 3. The change ratios of the frequency and the amplitude of Fourier components after food intake varied with the pulse measuring locations. Conclusions: Food intake exerts an influence on radial pulse wave, resulting in increase of frequency and amplitude of Fourier components. The change ratios of the frequency and the amplitude of Fourier components after food intake varied with the pulse measuring locations.

• 한국축산식품학회지
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• 제31권1호
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• pp.1-8
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• 2011

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.

• 한국식품과학회지
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• 제31권4호
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• pp.887-893
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• 1999

본 연구에서는 지역별로 수집한 시금장 메주와 보리 등겨의 향기성분을 조사하였다. 보리 등겨에서 분리 동정된 성분은 총 52가지이었다. 이 중 hexanal의 함량이 20.53 area %으로 가장 많았으며, butanoic acid>2-pentylfuran>hexanoic acid의 순으로 많았다. 12종의 시금장 메주에서 분리 동정된 성분은 총 66가지이었다. 함량은 2-furancarboxaldehyde와 1-(3-methoxyphenyl)-ethanone 및 tetramethylpyrazine이 동정된 다른 향기성분의 함량에 비해 월등히 높은 것으로 조사되었다. 보리등겨와 시금장 메주에서 공통적으로 검출된 성분은 22종이었으며, 이 중 butanoic acid, hexanal 및 2-pentylfuran은 보리등겨에서 그 함량이 훨씬 많았으며, 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone 및 tetramethylpyrazine은 시금장 메주에서 그 함량이 훨씬 많았다. 보리등겨에서만 검출된 성분은 30종이었으며, 시금장 메주에서만 검출된 성분은 44종이었다.

• 한국식품조리과학회지
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• 제21권5호
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• pp.742-758
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• 2005

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1365-1367
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• 2008

The antibacterial activity of chitosan against Escherichia coli was investigated in the presence of NaCl, sucrose, and ethanol to assess the potential use of chitosan as a biopreservative in food products containing these components. The inhibitory activity of chitosan decreased slightly upon the addition of NaCl and sucrose, respectively to culture broth containing 100 ppm of chitosan (Mw 3,000), while the addition of ethanol enhanced the inhibitory activity of chitosan on growing cells. The addition of these components to non-growing cells prior to chitosan treatment demonstrated that NaCl protected the cells from the inhibitory activity of chitosan, while sucrose had no effect. Ethanol addition to non-growing cells increased cell death by chitosan treatment. Finally, binding of fluorescein isothiocyanate (FITC)-labeled chitosan to E. coli was measured in the presence of the food components. The FITC-labeled chitosan binding to cells decreased upon NaCl addition, was not affected by sucrose, and increased following treatment with ethanol.

• 한국생활과학회지
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• 제3권1호
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• pp.51-58
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• 1994

The rapid development of science and technology has brought about a quantitative expansion and a decrease of practical life span of information. Food science, a kind of life science and practical science, can not be an exception. Analysis of food components is the fundamental basis of the Food Science. So I would like this to be of some help to the following researches through the quantitative and qualitative analysis of the contents of the food analysis research papers in food science related Korean journals. Five hundred seventy four research papers published from 1984 to 1993 in the three journals, that is, Korean Journal of Food Science & Technology. The Korean Journal of Nutrition, The Korean Journal of Home Economics, which is three major journals read by people in Home Economics area are analyzed in this study. The method applied in this study is content analysis. Followings are the results of the content analysis : 1) When categorize the material foods into food groups, cereal group is analyzed most often(15.8%), followed by fish and shellfish group(12.4%), oil and fat group(11.8%). The least often analyzed food group is egg group. Among the food soybean is most often analyzed(6.0%), followed by polished rice(3.7%), glutinous rice(2.2%), cabbage(2.1%) and human milk(1.8%). 2) About the analyzed food components, the general components such as moisture, crude protein, crude fat, carbohydrate and ash has been analyzed very often but the trace nutrients such as vitamins and minerals has scarcely been analyzed. 3) The method used in the food components analysis is usually AOAC(Association of Official Analytical Chemist, USA). HPLC was applied to the analysis of many food components like amino acids, fatty acids, vitamin A, thiamin, riboflavin, niacin, vitamin C and vitamin E.

• 한국식품과학회지
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• 제41권6호
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• pp.615-621
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• 2009

SFE법을 이용하여 딸기의 휘발성 향기성분을 추출하기 위한 시료의 적정 전처리 및 SFE 작동조건을 검토하였으며, SDE법 및 SE법 등의 추출방법과 휘발성 향기성분 조성을 비교하였다. 딸기 생시료, 동결건조시료, 그리고 생시료에 celite를 30, 70%를 혼합하여 제조한 시료를 이용하여 SFE 처리후 향기성분을 분석한 결과, 생시료에 celite를 70% 첨가하는 방법이 향기성분을 추출하는데 가장 효과적인 것으로 나타났다. 온도(40, $55^{\circ}C$)와 압력(3,000, 6,000 psi)을 달리하여 SFE 처리한 결과, 3000 psi, $55^{\circ}C$ 조건에서 alcohol류와 acid류의 추출효율이 증가하였으며, $\gamma$-dodecalactone의 함량도 3배 정도 높은 수준으로 나타났다. SDE법, SFE법 및 SE법 등의 추출방법별 딸기의 휘발성 향기성분을 분석한 결과, SFE법은 SDE법에 비해 추출한 휘발성 향기성분의 종류는 적지만 추출량이 비슷하면서 열분해 및 열변성이 발생하지 않아 딸기 고유의 향기에 가까운 향기패턴을 나타내었으며, 기호적으로 우수한 acid류가 다량 함유된 향기성분을 추출하기에 적합한 것으로 나타났다.

• 한국포장학회지
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• 제23권3호
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• pp.173-181
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• 2017

본 연구에서는 한국의 가공식품 포장 특징(재질, 형태 등)을 분석하기 위해 다소비 식품에서 가공식품만을 대상으로 하여 품목별 소매점 매출액 순위에 따라 구성하였고, 이를 품목별 포장 형태, 품목별 포장 재질, 포장 형태별 포장 재질로 나누어 분석하였다. 또한, 품목별, 포장 형태별, 포장 재질별 접촉 비율과 두께를 측정하고 분석하였다. 국내 유통 중인 가공식품의 포장 재질별 사용 실태 조사 결과, 폴리에틸렌(PE, 43.61%), 폴리프로필렌(PP, 17.75%), 폴리에틸렌 테레프탈레이트(PET, 12.05%), 알루미늄(9.08%) 순으로 사용 빈도가 높아, 합성수지제를 가장 많이 사용하나 전반적으로 다양한 포장 재질을 사용하고 있는 것으로 조사되었다. 가공식품의 포장 형태별 사용 실태를 조사한 결과, EU 기준에 따른 포장 형태 총 21가지로 분류되었고, 가장 많이 쓰이는 포장 형태는 유연 포장재/봉투/파우치(38.96%)로 조사되었다. 본 연구는 가공식품 포장 재질, 포장 형태, 포장재 두께, 포장재와 식품의 접촉 비율 등의 구체적이고 방대한 양의 정보를 정리하여 국내의 가공식품 포장 현황을 반영한 조사로써, 향후 국내 식품포장 현황 분석 연구에 있어 기초 자료를 제공하는 데에 도움이 될 것으로 기대된다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.326-332
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• 1999

In order to develope useful components and to apply in food additives, various components in the leaves of baechohyang were determined according to picking date. Moisture and ash were reached to 74~82%, 1.5~3.4%, respectively, and major sugars were fructose, glucose, sucrose, and maltose. Glutamic, aspartic acid, and leucine constituted the main component amino acids and their contents were relatively higher in the samples of summer and young leaves. Among free amino acids, histidine showed the highest components and methionine were the lowest. Potassium, calcium, and sodium were main mineral components. The content of ascorbic acid were 6.6~9.2mg% and seasonal variations were negligible. Muture leaves contained more polyphenols as much as 108~181mg% and the amount of bound fractions were much more. Periodic evaluation of phenolic compounds were made and major components of bound fractions were caffeic, syringic, and ferulic acid.