• Journal of Applied Biological Chemistry
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• 제49권3호
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• pp.106-109
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• 2006

Improvement of L-asparate ${\beta}-decarboxylase$ production from Pseudomonas dacunhae ATCC 21192 was attempted by optimizing fermentation conditions. Optimum carbon and nitrogen sources for cell growth and enzyme production were determined. L-Glutamate (2%) was the most suitable carbon source, and D-glucose, D-glycerol and fumarate repressed enzyme production. Yeast extract (2%) was the most effective as nitrogen source. A slight change of pH to 6.5 from medium pH resulted in a meaningful increase in the production of enzyme. The production of the enzyme was highly improved by using 2% yeast extract and 2% L-glutamate in culture media. Maximum L-asparate ${\beta}-decarboxylase$ activity reached up to over 24 U/mL-broth by 15 h flask fermentation.

• The Plant Pathology Journal
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• 제17권6호
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• pp.364.1-364
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• 2001

• 대한영양사협회학술지
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• 제11권4호
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• pp.440-448
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• 2005

This study explores some basic issues behind adults' seeking and using patterns of alternative medicine as well as health food (health food/medicine). In order to do this, 791 adult participants in Seoul and Busan were interviewed face-to-face. The results of the survey showed that 1) interpersonal influence was the most influential factor in relation to the adoption of health food/medicine(46.9% of the participants reported on the influences), 2) keeping healthy was the main motivation for the usage of health food/medicine(34.5% of the participants), 3) mass media was the important information source for health food/medicine, 4) with regard to trustworthiness of information sources, experts were believed to be the most trustworthy while information from acquaintances were thought less, and finally, 5) pharmacies and health food stores were main suppliers of health food/medicine. This study suggests some marketing strategies for health food/medicine. For example, it can be suggested that interpersonal communication among other information channels should be focused and might be increased trust by using professionals.

• 식품과학과 산업
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• 제49권4호
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• pp.31-39
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• 2016

The reasons for selecting insects as future food are high growth and feed conversion rates, reproduce quickly, low environmental footprint, valuable source of nutrients, and source of a various undeveloped functional materials. Since 2014, Tenebrio molitor larva, Protaetia brevitarsis larva, Allomyrina dichotoma larva, and Gryllus bimaculatus were registered as new food in Korea because it has been scientifically proven that they are not harmful to eat and nutritious. Therefore they can be legally produced and sold as food. Accordingly, there are 7 species of edible insects including grasshopper, silkworm pupa, and Baekgangjam in Korea. To improve aversion to edible insects, using their powder, chop, and gravy hidden their morphology, we developed more than 100 different kinds of recipes for general food menu, held several times tasting events to be familiar with edible insect food, and published cookbooks. Moreover, we developed more than 50 kinds of recipes for patients. To eat the insect food more and more people, we have been analyzed various function of insects. If health food based on the results of functional analysis is developed, edible insect's value will be raised. If various insect foods are developed and consumed by people, edible insect market will grow up more than 100 billion won in 2020.

• Journal of Dairy Science and Biotechnology
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• 제37권4호
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• Fisheries and Aquatic Sciences
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• 제17권4호
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• pp.427-431
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• 2014

Mercury is an element of special concern for human health. Measurements of total mercury levels in fish have been taken into consideration to assess risk. In this study, the Antarctic toothfish Dissostichus mawsoni was evaluated as a potential safe food source through measurement of total mercury contents. Total mercury concentrations in Antarctic toothfish ranged from $0.101{\pm}0.047mg/kg$ to $0.139{\pm}0.075mg/kg$. The total mercury concentration was significantly correlated with macroscopic values including total fish length, weight, gonadosomatic index, and maturity (P < 0.01 or 0.05). Furthermore, according to the risk assessment, the total mercury body exposure rate from Antarctic toothfish ranged from 2.125% to 2.847% of the Provisional Tolerable Weekly Intake. Therefore, the Antarctic toothfish could be used as a potential safe seafood source.

• 식품과학과 산업
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• 제49권3호
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• pp.2-11
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• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• 한국식품과학회지
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• 제26권6호
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• pp.824-827
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• 1994

어유의 탈취공정에서 첨가되는 steam source로서 초산 용액(0.2vol%), 구연산 용액(0.2wt%) 및 에탄올 용액(2vol%)을 사용했을 때 탈취된 어유의 저장안정성을 살펴보았다. 초산 용액을 사용한 경우가 에탄올 용액, 구연산 용액 및 중류수를 사용했을 때보다 어유외 저장안정성이 향상되는 결과를 나타내었다. 또한 글리세롤을 어유에 첨가한 후 글리세롤을 증류함으로 탈취시킬 경우탈취 정도와 저장안정성이 향상되었으며, 여기에 steam source로서 초산 응액을 사용할 경우에는 탈취 정도와 저장안정성 향상에 있어 단순한 수증기 중류 탈취공정에 비하여 훨씬 효과적인 것으로 나타났다. 즉, steam source로서 초산 용액을 사용한 경우 저장 10일 후의 totox value는 443이었으나 증류수를 사용한 경우에는 936을 나타내었다. 이러한 결과는 초산에는 비린 냄새 발생에 관여하는 물질들의 분해효과가 있으며 글리세롤에는 저급 냄새물질분자들을 용해, 함께 휘발시키는 효과가 있기 때문인 것으로 사료된다.

• 대한영양사협회학술지
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• 제7권4호
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• pp.410-425
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• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• 한국물환경학회지
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• 제22권3호
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• pp.462-467
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• 2006

An improvement of nitrogen and phosphorus removal in SBR using the elutriated acids from the food waste as an external carbon source was investigated in this study. The food waste was elutriated at $35^{\circ}C$ and pH 9 to produce the external carbon source. The elutriate of food waste were continuously collected. The elutriated liquid contained VFAs of 39,180 mg/L representing soluble COD of 44,700 mg/L. The SBR showed poor denitrification and EBPR (enhanced biological phosphorus removal) without elutriated VFAs addition. An average denitrification rate was 0.4 mg NOx-N/g MLVSS/day. In turn, EBPR was also inhibited by this poor denitrification because the remaining nitrate in anaerobic phase resulting a poor denitrification. On the other hand, the denitrification in anoxic phase significantly improved with an elutriated VFAs addition. Nitrate removal was 82% while the denitrification rate was 2.9 mg NOx-N/g MLVSS/day with 18.4 mL/cycle of elutriated VFAs. With the enhanced denitrification, nitrate concentration in anaerobic phase could effectively be controlled to a very low level. The elimination of nitrate inhibition in anaerobic phase resulted enhancement of EBPR. The specific phosphate release rate was $1.9mg\;PO_4^{3-}-P/g\; MLVSS/day$ with less than 0.5 mg/L of $PO_4^{3-}-P$ concentration.