• PROCEDDING 심포지엄
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• 제1권
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• pp.137-159
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• 2000

• Journal of Nutrition and Health
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• 제47권6호
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• pp.484-488
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• 2014

Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

• 산경연구논집
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• 제13권12호
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• pp.1-8
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• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• 한국축산시설환경학회지
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• 제11권1호
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• pp.61-70
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• 2005

본 실험은 남은 음식물에 유기성 부산물인 육계분, 제과부산물, 밀기울, 맥강 등을 주요 수분흡수제 또는 영양 보충제로 혼합한 후 rotary drum 방식을 이용하여 양돈 사료화 하는데 있어서 이상적인 배합비 도출을 위한 공정단계별 사료의 영양적 flow를 4차 시험에 걸쳐서 추적하였다. Rotary dm 방식을 이용한 살균 및 숙성 과정을 거치면서 영양소의 변화 폭은 매우 낮았으며, 살균 및 숙성 처리 후의 건물 손실율은 $8{\~}15\%$ 수준이었다. 시험별로 영양소 변화는 혼합되는 사료 원료의 종류에 따라 다르게 나타났다. 남은 음식물, 퇴적발효육계분, 제과부산물, 맥강의 최적 혼합 비율은 45: 10: 22.5:22.5 이었고, 이때 사료간의 뭉쳐지는 현상을 극복할 수 있었다. 결과적으로 rotary durm 방식으로 살균하고, 숙성한 남은 음식물 혼합물은 양돈 사료로서의 충분한 사료 영양적 가치가 있었다.

• Journal of Veterinary Science
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• 제24권5호
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• pp.63.1-63.9
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• 2023

Background: New alternative types of pet foods such as raw and cooked homemadestyle diets containing human food ingredients have been introduced due to a trend of pet humanization and diversification of consumer needs. Objectives: To evaluate nutritional adequacy of new alternative types of dog foods containing human food ingredients as maintenance diets for dogs. Methods: Eleven homemade-style foods for adult dogs were purchased from online channel in Korea and analyzed to evaluate nutritional adequacy for adult dogs. Nutrients analyzed included crude protein, amino acids, crude fat, fatty acids, and minerals. Results: Crude protein and amino acids in all products satisfied Association of American Feed Control Officials (AAFCO) requirements. Crude fat in one of 11 products did not meet AAFCO requirements. The most deficient minerals were selenium (10 of 11, 90.9%), copper (five of 11, 45.5%), zinc (five of 11, 45.5%), potassium (three of 11, 27.3%), calcium (three of 11, 27.3%), iron (two of 11, 18.2%), and magnesium (one of 11, 9.1%). Six products were not in the range of the recommended Ca:P ratio in AAFCO dog food maintenance nutrient profiles. Conclusions: This study performed nutritional evaluation of raw and cooked homemadestyle foods as maintenance diets for adult dogs. Some nutritional inadequacies were observed including some minerals, Ca:P ratio, and omega-6:omega-3 fatty acid ratio, although three products (26.2%) satisfied the AAFCO standard except selenium. Overall, the data suggest a need for accurate nutritional adequacy statement for consumers based on proper methods to validate the formula.

• Animal Bioscience
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• 제36권6호
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• pp.908-919
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• 2023

Objective: Information about the chemical composition of cassava-based feed ingredients is needed to accurately formulate animal diets. A study was conducted to determine the chemical composition of cassava-based feed ingredients and to test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Methods: Sources of dried peeled and unpeeled cassava roots, cassava chips, cassava meal, high-ash cassava meal, and cassava residue were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid-hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Samples of peeled and unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Results: High-ash cassava meal had greater (p<0.05) dry matter and ash, but lower (p<0.05) total starch and gross energy than all other cassava products. Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (p<0.05) total starch than the other cassava-based ingredients. Cassava residue had greater (p<0.05) concentrations of lysine, insoluble dietary fiber, and soluble dietary fiber compared with the other cassava products, but tryptophan and glutamic acid were greater (p<0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. Concentration of most minerals was greater (p<0.05) in high-ash cassava meal than in the other cassava products. Conclusion: Cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different from each other, and peeling has little impact on chemical composition. High-ash cassava meal has lower nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.29-38
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• 2002

Today's food technologist is receiving increasingly pointed directions in the “selection of”and often “minimum amounts of”ingredients to use in the development of new food products. This increasing emphasis by marketing on “label”claims is real and gaining momentum in most market places. Thus, the development of functional foods that are providing customers with new and distinct nutritional choices. The driving force for the increased direction of the food technologist is that many governments are now allowing health related label claims on food products. These health claims are a result of very clearly and focused research that shows known nutritional benefits. The regulatory environment is well focused on the results of this peer reviewed research. In the USA, FDA has allowed several opportunities for health claims including fiber, soy protein and choline. This presentation will focus on only two of many functional ingredient options-the soy proteins and lecithin(choline).

• 한국식품영양학회지
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• 제37권2호
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• pp.88-99
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• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

• 현장농수산연구지
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• 제22권1호
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• pp.87-98
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• 2020

This study analyzed milk consumption behavior of college students. According to the results of the analysis, the respondents mainly purchase milk with a capacity of 900 to 1,000 ml at the hypermarket. However, it was found that convenience stores mainly purchase 200 ml capacity. According to the results of factor analysis on milk purchase factors, milk purchase factors were classified into nutritional and cosmetic attributes. Nutritional properties include nutritional ingredients, sterilization method, bio-origin, quality, HACCP labeling, milk fat ratio, etc., and external properties include brand, manufacturer, packaging/package design, and manufacturing date. In order to expand the milk consumption of the young generation, I think it is necessary to strengthen marketing strategies.

• 한국잠사곤충학회지
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• 제37권2호
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• pp.235-243
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• 1995

Recently, the cocoon production is reducing very steeply in Japan. The main reason for this cocoon reduction is due to high labor cost and the production expense is apt to rise year by year. Accordingly, the improvement of cocoon productivity by retrenchment of the production expense is intensively required in my country. Therefore, the silkworm rearing on the artificial diet is largely expected as the innovation techniques of sericulture. Since rearing of the silkworm on artificial diets has first been achieved in 1960, and the silkworm larvae were reared throughout all the instars on artificial diets(Fukuda et al., 1960, Ito & Tanaka, 1960). The artificial diets used at this time contained 50% or more of dried, pulverized mulberyy leaves as one of the main ingredients, and the composition was rather simple. When reared on these diets, larval growth and development were retarded, small cocoons appeared, and the adults laid only a small number of eggs. At first, we would like to study about nutritional requirement of the silkworm, using the chemically defined diet which prepared artificially. Subsequently, attempts were made to improve the diets by replacement of crude ingredients with possibly purer compounds, as mentioned later. Before giving the details on individual nutrient, I would like to summarize about the outline of utilization flow of various nutrients through the larval-pupal development and these daily quantitative requirements per body weight in the silkworm when they were reared on mulberry leaves.