• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.1-12
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• 2004

Nanofood is advanced functional food which food industry and food scientist try to develop process foods in near future. To be developed nanofood, nanofood materials are needed, such as biodegradable nanosphere material, biotechnical nanofood material, and protein and nanofood material. There are some food industrial applications with nanotechnology, such as nanoencapsulation, nanomolecule making, nanoparticle and powder making, nano separation, and nano extration. We can find several nanofoods and nanofood materials on the market. In addition, dairy industry is also in the first step for the development of nanofunctional food. However, nanoencapsulations of lactase, iron, vitamin C, isoflavone are developed for functional milk. Dairy industry needs various nanofood materials to be advanced functional dairy products.

• 한국식생활문화학회지
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• 제18권4호
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• 한국식품영양과학회지
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• 제36권4호
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• pp.395-399
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• 2007

각종 미네랄과 무기염류의 함량이 풍부한 것으로 알려진 함초를 이용하여 발효 후 그에 따른 기능성을 검토해 보고자 하였다. 유산균 접종 후 pH는 초기 4.50에서 발효 후 2.84로 변했으며, 산도는 초기 0.29에서 발효 후 0.55로 증가하였다. 한편 생균수를 측정한 결과 초기 $1.2{\times}10^{11}CFU/mL$이었던 생균수는 발효 72시간 후 $1.4{\times}10^{13}CFU/mL$를 보였다. 함초 추출물 발효액을 동결건조시킨 후 그에 따른 기능성을 검토하였으며 SOD-유사활성과 DPPH-라디칼 소거능 측정결과, 농도 의존적인 경향을 보였으며 혈전분해능 측정결과 발효 전의 함초 추출물에서는 나타나지 않았던 혈전분해능을 발효 후 동결건조분말 25%의 시료 농도에서 plasmin $3.84{\mu}g/mL$의 농도와 동일한 수준의 혈전용해능을 보였다.

• 한국조리학회지
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• 제6권1호
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• pp.151-175
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• 2000

In hotels or Food service industrials they make efforts on cost control. In the modern time how to control costs of food materials are perceived to be important even if there are many ways of cost control. Ideas that the cost of food material should be accounted have been change to that the cost of food material should be controlled. change of thought and the spread-over of computer give us the means of effective cost control over the processes of buying, controling, selling food materials. Even if stocked in good places, the food materials are changing in quality from the first time they are stocked. the storage control give us the least loss of this damages and make us to provide customers progressive food services in quality rather than the past. we can make plans to save costs corresponding to take various way of buying suitable to various situation.

• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 급식외식위생학회지
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• 제5권1호
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• pp.1-4
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• 2024

This study investigated the effect of sodium hypochlorite and ethanol on reducing Staphylococcus aureus on gloves depending on material and food contaminant. S. aureus inoculated onto rubber gloves with various organic substances (pork extract, perilla leaf extract, and 0.2% peptone water) and inoculated rubber gloves were stored in a desiccator at 100% RH and 25℃ for 24 h before treatments with distilled water, ethanol, or sodium hypochlorite. Levels of S. aureus were significantly reduced on both types of rubber gloves when treated with ethanol and sodium hypochlorite. However, sodium hypochlorite treatment resulted in 3.27 log CFU/each of S. aureus in pork extract on nitrile gloves, indicating that the effectiveness of disinfection may vary depending on the glove material and the type of organic substance. The results of this study suggest that ethanol treatment is the most effective disinfection method for S. aureus on rubber gloves, regardless of the material and organic substances.

• 한국조리학회지
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• 제11권4호
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• pp.118-133
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• 2005

In the management activities of head office in supporting franchisees in domestic food-service enterprises, the raw material supply plays a positive role to support franchisees' operation activity and it comes into conflict with them at the same time. In this paper, I have tried to find out the relationship between raw material supplying and the satisfaction of the franchisees by experimental research in order to research the route of head office's raw material supplying. To sum up the results, it was found out there is no meaningful relationship between the raw material supplying and the franchisees satisfaction (intention to renew the agreement), It indicates it would be more effective for the franchisees to buy the raw materials from the suppliers developed by the franchisees except some key materials in order to reduce the conflicts with the franchisees.

• Bulletin of the Korean Chemical Society
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• 제35권6호
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• pp.1675-1680
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• 2014

A peroxopolyoxotungsten-based ionic hybrid was synthesized by anion-change of peroxopolyoxometalate (POM) $PW_4O{_{24}}^{3-}$ with dicationic long-chain alkyl imidazolium ionic liquids. The characterization was conducted by FT-IR, TGA, $^1H$-NMR and CHN Elemental analyses. Its catalytic performance was evaluated by the epoxidation of soybean oil with $H_2O_2$ under solvent-free condition, including testing of organic cations influence, catalytic reusability and reaction conditions. The catalyst was proved to be a highly efficient recyclable catalyst for epoxidation of various vegetable oils with $H_2O_2$, showing high $H_2O_2$ utilization efficiency, high catalytic activity, convenient recovery and good reuse ability.

• Bulletin of the Korean Chemical Society
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• 제33권12호
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• pp.4015-4022
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• 2012

Manganese(III) 5-(4-carboxyphenyl)-10,15,20-triphenyl porphyrin chloride (Mn(TCPP)Cl) was grafted through amide bond on silica zeolite Y (HY), zeolite beta ($H{\beta}$) and hexagonal mesoporous silica (HMS). XRD, ICP-AES, $N_2$ physisorption, SEM, TEM, FTIR and thermal analysis were employed to analyse these novel heterogeneous materials. These silica supported catalysts were shown to be used for epoxidation and good shape selectivity was observed. The effect of support structure on catalytic performance was also discussed. The catalytic activity remained when the catalysts were recycled five times. The energy changes about epoxidation of alkenes by $NaIO_4$ and $H_2O_2$ were also computationally calculated to explain the different catalytic efficiency.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2005년도 제45회 학술심포지움 및 추계학술대회
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• pp.87-87
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• 2005