• 보건행정학회지
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• 제29권2호
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• pp.195-205
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• 2019

Background: The food and food service influence the quality of life and the general health condition of older persons living in long-term care (LTC) facilities. Purchasing good food materials is a ground of good food service. In Korea, the residents in LTC facilities should pay for the cost of food materials and ingredients out of their pocket because it is not covered by LTC insurance. This study explored what factors affect the cost of food materials paid by LTC facility residents and which factor affects most. Methods: We used data from the study on out-of-pocket payment on national LTC insurance, which surveyed 1,552 family caregivers of older residents in LTC facilities. We applied conditional multi-level model, of which the first level represents the characteristics of care receivers and caregivers and its second level reflects those of LTC facilities. Results: We found that the facility residents with college-graduated family caregivers paid 11,545 Korean won more than those with less than elementary-graduated ones. However, the income level of family caregivers did not significantly affect the amount of the food material cost of the residents. The residents in privately owned, large, metropolitan-located facilities were likely to pay more than those in other types of facilities. The amount of the food material cost of the residents was mainly decided by the facility level factors rather than the characteristics of care recipients and their family caregivers (intra-class correlation=82%). Conclusion: These findings suggest that it might be effective to design a policy targeting facilities rather than residents in order to manage the cost of food materials of residents in LTC facilities. Setting a standard price for food materials in LTC facilities, like Japan, could be suggested as a feasible policy option. It needs to inform the choice of LTC users by providing comparable food material cost information. The staffing requirement of nutritionist also needs to be reviewed.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.146-151
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• 2012

본 연구에서는 분자생물학적 방법을 통한 식육추출가공품의 사용원료 확인을 위해 효율적인 유전자 추출 방법을 검토하였다. 가공식품의 원료성분 확인을 위하여 종 특이 프라이머를 이용하였으며, 대상 식품원료로는 소, 돼지, 닭을 주원료로 가공된 식육추출가공품 13종을 선정하였다. 선정된 시료는 제품유형에 따라 액상, 소스, 분말류로 구분하고 원심분리 등의 전처리를 추가하거나 추출유전자의 증폭을 위하여 Whole Genome Amplification (WGA)를 실시한 뒤 유전자증폭 후 전기영동하여 예상되는 PCR 산물의 생성유무를 확인하였다. PCR을 실시한 결과 액상형태 식육 추출가공품의 경우에는 1 ml을 취하여 원심분리 과정을 통해 유전자를 추출 하였을 때 사용원료 확인이 가능하였으며, 소스형태 식육추출가공품의 경우 유전자 추출 후 WGA 과정을 추가로 시행하여야 사용원료확인이 가능하였다. 분말형태 식육추출가공품의 경우에는 추가의 전처리 과정이나 WGA 과정이 필요하지 않았다. 본 연구에서 검토된 유형별 유전자추출법은 식육추출가공품의 유전자추출을 통한 사용원료확인이 가능함을 확인하였으며, 향후 식육추출 가공품 중 사용원료의 진위여부 판별에 활용이 가능할 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제33권2호
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• pp.151-166
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• 2023

Yeast extract is a product prepared mainly from waste brewer's yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material. Consequently, yeast extracts are widely used in various fields as animal feed additives, food flavoring agents and additives, cosmetic supplements, and microbial fermentation media; however, their full potential has not yet been realized. To improve understanding of current research knowledge, this review summarizes the ingredients, production technology, and applications of yeast extracts, and discusses the relationship between their properties and applications. Developmental trends and future prospects of yeast extract are also previewed, with the aim of providing a theoretical basis for the development and expansion of future applications.

• 농약과학회지
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• 제17권4호
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• pp.343-349
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• 2013

식물추출물 후추 추출물과 카시아 오일, 라벤더 오일을 이용하여 친환경유기농자재로 개발 중인 제품으로 배추좀나방 방제에 이용할 수 있는 후추 추출물+카시아 오일 57.5% (후보제형 A), 후추 추출물+카시아 오일 57% (후보제형 B), 후추 추출물+라벤더 오일 50% (후보제형 C) 유제의 생태에 대한 급성독성을 평가하여 친환경농자재 시제품으로서의 활용가능성을 확인하고자 하였다. 물벼룩 급성독성을 실시한 결과 후보제형 A 및 C 유제의 $EC_{50}$은 각 0.46, 0.25 mg $L^{-1}$로 EPA 기준으로 강한 독성이었고, 후보제형 B 유제의 $EC_{50}$는 1.9 mg $L^{-1}$로 보통독성이었다. 잉어 급성독성 시험의 경우, 후보제형 A 유제의 $LC_{50}$가 1.9 mg $L^{-1}$으로 농촌진흥청 고시에 따라 어독성 II급 농약이었으며 후보제형 B, C 유제는 2.9, 3.8 mg $L^{-1}$로 어독성 III급 농약으로 구분되었다. 꿀벌 급성독성시험은 접촉과 섭식 시험으로 나누어서 실시하였고, 후보 3종 모두 접촉과 섭식독성 $LD_{50}$가 100 ${\mu}g$ a.i $bee^{-1}$ 이상으로 나타나 독성이 낮은 것으로 판단되었다. 지렁이 급성독성시험의 경우, 후보제형 A, B 및 C 유제의 $LC_{50}$가 각각 887, 988, 564 mg $kg^{-1}$이었다. 후추 추출물+카시아 오일 57% (후보제형 B), 후추 추출물+라벤더 오일 50% (후보제형 C) 유제는 어독성 및 꿀벌 급성독성이 낮아 친환경 농자재로서 활용이 가능할 것으로 사료되었다.

• 농약과학회지
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• 제20권4호
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• pp.326-340
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• 2016

농약의 원제에 대한 GHS 체계 도입에 따라 농약 품목에 대한 GHS 도입 필요성이 대두되고 있어 GHS 도입 시 현행과의 평가 기준을 비교하였다. 농약 59 품목의 독성시험성적에 대하여 농약관리법과 GHS에 따라 피부자극성 및 안점막자극성을 산출 및 분류한 결과, 피부자극성 경도 및 중도로 분류된 품목에서 GHS 기준에 의해 '분류되지 않음'으로 구분된 품목이 전체의 25.5%였고 안점막자극성 경도에서 GHS 기준에 의해 '분류되지 않음'으로 구분된 품목이 45.8%로 나타나 자극성 구분이 완화되었다. 반면 비가역적 반응의 평가에 의해 경도와 중도에서 피부자극성이 피부부식성 구분 1로 보다 높게 평가된 품목이 6.8%, 안점막자극성이 심한 눈손상 구분 1로 보다 높게 평가 된 품목이 5.1%였다. 농약 품목의 시험성적을 이용한 GHS 분류와 품목에 함유된 원제의 자극성 구분과 함유량을 이용하여 GHS 혼합물 분류기준에 따라 분류한 결과를 비교한 결과, 피부자극성에서는 25.5% 품목의 자극성 구분이 완화되었고, 3.4% 품목의 자극성 구분이 강화되었다. 안점막자극성에서는 25.4%의 품목에 대한 자극성 구분이 완화되었고 11.9%의 품목의 자극성 구분이 강화되었다. 농약 품목에 GHS를 도입할 경우, 상이한 분류 결과를 보완할 수 있는 방안 마련이 필요하다고 사료된다.

• 한국식생활문화학회지
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• 제18권3호
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• pp.279-291
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• 2003

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.

• 한국식생활문화학회지
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• 제7권2호
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• 한국식품영양학회지
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• 제24권3호
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• pp.458-463
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• 2011

The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds($36.4{\pm}1.9mg$ quercetin equivalent(QE)/g dried material) and flavonoids($9.9{\pm}0.8mg$ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of $190^{\circ}C$, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity($76.1{\pm}1.1%$) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water ($90^{\circ}C$), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.

• 혜화의학회지
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• 제22권2호
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• pp.23-35
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• 2014

Gu-Hwang Plants(plants collected from mountains and fields and eaten when no food was available) is healthy, life saving food material, being Mi(taste) and Ki(energy) of nature, for modern people who lose their health by oversupplying energy and unbalanced diet. Also, Gu-Hwang Plants is material for new medicine and functional foods. However, there is a lack of document research about Gu-Hwang plants in Korea. "Gu-Hwang-Bon-Cho" is a book about plants written as a guide for collecting food from nature and maintaining life at times when no food is available due to natural disaster. The book describes in which soils the plants are produced and the names for the plants, and classifies them according to hot and cold characters and sweet and bitter tastes of the plants. In addition, the book distinguished plants' edible parts, such as flower, fruit, root, stem, peel, and leaf, with how to collect and cook them. The book is of great value that it is reprinted over generations and now there are 30 kinds of existing books. This study conducted research based on books published throughout history which are the first book of this kind by Ju-wang-ju, a book published in 1525 by I-Ryeom, a book published in 1555 by Youk-gan, a book published by Ho-seung of Sa-cheon, and a book published in 1566 by Ju-gon.

• Asian-Australasian Journal of Animal Sciences
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• 제16권8호
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• pp.1205-1211
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• 2003

This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. TBA absorbance was significantly lower in microencapsulated treatments than those in uncapsulated treatments during ripening. The productions of short-chain free fatty acid and neutral volatile compound were not significantly different among treatments during ripening periods. In sensory aspects, bitterness, astrigency and sourness were higher in Cheddar cheese fortified with microencapsulated iron and uncapsulated L-ascorbic acid than others. The present study indicated that fortification of iron as well as L-ascorbic acid did not show any defect problem to Cheddar cheese, and suggested the possibility of iron fortification of Cheddar cheese.