• Archives of Pharmacal Research
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• 제17권3호
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• pp.139-144
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• 1994

A series of 6-(N-aylamono)-7-chloro-5, 8-quinolinedione derivatives was newly synthesized for the evaluation of antifugal activities. 5-Amino-8-hydroxy-quinoline (II) was treated with $KCLO_3$ in HCl to give 6,7-dichloro-5,8-quinolinediones (III). 6-(N-Arylamino)-7-chloro5,8-quinolinediones 1-13 were prepared by regioselective nucleophilic substitution of III with arylamines. In the presence of $CeCl_3$, the N-arylamono groups were introduced at the 6-position of 5,8-quinolinedione ring by the regioselective substitution. These derivatives 1-12 were tested for natifungal and also antibacterial activites, in vitro, against Canadida albicans, Aspergillus nier, Tricophyton mentagrophytes, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coil. The MIC values were determined by the two-fold agar/steak dilution method. Newly obtained 6-(N-arylamino)-7-chloro5,8-quinolinedione derivatives showed potent antifungal and antibacterial activities. Among these derivatives, 1,3,5,7,8 and 9 showed more potent antifungal activities than fluconazole and griseofulvin. Also most of derivatives were found to be more active than ampicillin against gram-positive bacteria. 1 and 7 showed the very potent antifungal activities. 1 was the most efective in preventing the growth of Candida albicans, Aspergillus niger, Tricophyton mentagrophytes, Bacillus subtills and Staphylococcus aureus at MIC $1.6\;\mu{g/ml}$.

• 한국식품조리과학회지
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• 제27권5호
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• pp.531-543
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• 2011

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• 한국조리학회지
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• 제12권4호
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• pp.63-79
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• 2006

This study was conducted to investigate the effect of restaurant environment upon customers' satisfaction and crowdedness awareness from July 4 to 30. Total 800 sets of questionnaire were distributed among major foodservice corporations including 16 restaurants from McDonald, Burger King, Popeyes, KFC, Ritz Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut, Pul-hyanggi(Scent of grass), Nolboo Co., and Our Story. They received 50 sets each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25%) were retrieved and underwent the Multiple Regression Analysis. We found the following results from the study. First, among each variable of restaurant environment that had a significant effect on crowdedness, "fast service" and "responsiveness to customer complaints" scored a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowdedness, "quality of facilities" scored the highest regression coefficient value 0.423 with a standard error score 0.1074, followed by "condition of waiting", "overall ambience" and "service quality" in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, "condition of waiting" showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by "cleanliness", "service quality" and "convenience', in ascending order.

• 대한임상독성학회지
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• 제17권1호
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• pp.1-6
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• 2019

Scombroid fish poisoning (SFP) is a form of histamine food poisoning caused by the ingestion of improperly stored fish. The term "scombroid" derives from the family name of the fish family first implicated, such as tuna and mackerel. On the other hand, non-scombroid fish species, such as sardine and herring, can also cause histamine poisoning. The histamine is converted from histidine by a bacterial enzyme in the causative fish. Because the symptoms of SFP can easily be confused with food allergies, it is believed to have been significantly under-reported. In 2016, an outbreak of SFP occurred among primary school students who had eaten yellowtail steak in Korea. The most common findings consisted of a rapid onset of flushing of the face and trunk, erythematous and urticarial rash, diarrhea, and headache occurring soon after consuming the spoiled fish. Usually, the course is self-limiting and antihistamines can be used successfully to relieve symptoms, but several life-threatening SFP cases have been reported. Clinical toxicologists should be familiar with SFP and have competency to make a differential diagnosis between fish allergy and histamine poisoning. SFP is a histamine-induced reaction caused by the ingestion of histamine-contaminated fish, whereas a fish allergy is an IgE-mediated reaction. This review discusses the epidemiology, pathophysiology, diagnosis, treatment, and preventive measures of SFP.

• 한국식품영양학회지
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• 제36권2호
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• pp.137-152
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• 2023

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

• 한국식생활문화학회지
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• 제38권1호
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• 한국축산식품학회지
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• 제36권3호
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• pp.343-351
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• 2016

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• 한국콘텐츠학회논문지
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• 제16권8호
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• pp.160-168
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• 2016

인터넷을 통해 공개되고 있는 요리 레시피에 대한 분류 및 평가는 작성자의 문화적 배경, 요리능력, 요리 경험, 선호도 등 주관적 기준에 따라 제시되고 있다. 이 연구에서는 요리 난이도를 측정하기 위한 척도로서 정보 엔트로피 개념을 통해 객관화한다. 또한 요리의 공통 엔트로피를 계산하여 레시피 사이의 유사성을 측정하고, 레시피를 개체로 하는 유사도 기반의 사회연결망을 생성한다. 요리난이도를 측정한 결과, 동태해물찜(한식), 베지테리안 라자냐(이탈리아) 등은 요리난이도 측면에서 가장 어려운 요리로, 초고추장(한식)과 두부스테이크(이탈리아)는 가장 쉬운 요리로 나타났고, 레시피 연결망의 거리공간을 통해 한식과 아시아 요리는 유사성이 높은 것을 확인할 수 있었다. 또한 활용적 측면에서 특정 요리와 유사한 요리는 무엇인지, 요리를 대체할 수 있는 유사한 요리 그룹은 어떤 것이 있는지, 요리용이성 관점에서 식단을 준비할 때 가장 합리적인 계획은 무엇인지를 보여주었다.