• 식품기술
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• 제18권1호
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• pp.148-153
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• 2005

• 식품산업과 영양
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• 제17권1호
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• pp.1-8
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• 2012

• 식품기술
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• 제5권3호
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• pp.41-48
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• 1992

• 한국환경과학회지
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• 제25권4호
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• 식품산업과 영양
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• 제16권2호
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• pp.6-10
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• 2011

• 식품산업과 영양
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• 제19권2호
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• pp.19-23
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• 2014

• 한국식품영양학회지
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• 제26권1호
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• pp.8-14
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• 2013

This study was performed to investigate the effects of ethanolic extract of Ulmus davidiana root (UE) on lipid metabolism in mice fed a high-fat diet (HF) for 7 weeks. Forty male ICR mice were randomly divided into four groups; normal diet group (N), high-fat diet group (HF), HF with 0.5% UE (HF-L) and 1% UE (HF-H) group. Body weight, body weight gain, and liver weight in the HF group was significantly higher than in the N group, while those of the HF-L and HF-H group were unchanged. UE improved HF-induced dyslipidemia by reducing serum triglyceride, total cholesterol, and the atherogenic index. There was no difference in serum HDL-cholesterol among experimental groups. However, the HDL-cholesterol/total cholesterol ratio was significantly increased in the HF-L and HF-H group. Histological analysis showed that HF-fed mice developed hepatocellular microvesicular vacuolation as a result of fat accumulation. These changes were attenuated by 1% UE supplementation. In addition, hepatic triglyceride and cholesterol levels in the HF-H group significantly reduced. Taken together, these results demonstrated that lipid levels in the blood and liver were reduced by UE, suggesting that it might be beneficial for the prevention and treatment of hyperlipidemia and fatty liver.

• 동아시아식생활학회지
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• 제17권4호
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• pp.532-539
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• 2007

The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.

• 한국식생활문화학회지
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• 제34권2호
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• pp.142-158
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• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• 한국식생활문화학회지
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• 제23권3호
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.