• 한국축산식품학회지
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• 제25권2호
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• pp.232-237
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• 2005

락토페린은 트랜스페린 패밀리에 속하며, 철 결합성 당단백질로 대부분 포유동물의 젖에서 발견되고 있다 락토페린의 생리학적 기능으로는 항균활성, 항바이러스활성, 항염증반응, 항암효과, 세포의 성장과 항산화 효과 등이 알려져 있다. 본 연구는 PTip vector를 이용한 Rhodococcus erythropolis(R. erythropolis) 숙주로부터 재조합 젖소 락토페린과 락토페린 N-lobe의 생산을 시도하였다. 이들 단백질의 발현은 다양한 온도 범위에서 발현시켰다. 그리고 R. erythropolis의 숙주 내에서 이들 단백질의 발현은 낮은 온도 내에서도 가능함을 보여주었다. 생산된 재조합 단백질들은 Ni-NTA 정제 담체를 이용하여 정제하였다. 정제의 방법은 비변성 조건과 변성조건으로 수행하였다. 그리고 정제된 재조합 젖소 락토페린과 락토페린 N-lobe는 SDS-전기영동과 Western blot분석을 통하여 확인하였다. 생산된 재조합 젖소 락토페린은 분자량 80kDa, 그리고 락토페린 N-lobe가 43kDa의 분자량을 나타내었다.

• 디지털융복합연구
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• 제13권9호
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• pp.531-540
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• 2015

귤피가 비습을 제거하는 효능을 가지 수 있어 과도한 단맛의 식품 섭취에 의해 증가되는 비습을 제거하여 소화기능을 증진시키는데 기여할 수 있고 또한 초콜릿의 향에도 기여할 것으로 판단되어 초콜릿의 기능성과 귤피의 기능성이 복합적으로 작용하여 생리활성을 기대할 수 있는 초콜릿을 개발가능성을 타진해보고자 하였다. 이에 따라 귤피가루를 첨가한 초콜릿의 일반성분과 무기질 조성, 물리적 특성, 항산화 활성 및 관능적 특성을 분석하였다. 약식 동원의 개념과 질병 예방의 중요성 및 현대인의 생활형태 등을 고려할 때 올바른 식생활은 매우 중요한 부분이다. 이에 오감을 고려한 관능적 특징을 가지고 경제적이면서 손쉽게 섭취할 수 있는 식품의 개발은 꾸준히 이루어져야 할 것이다. 이는 한방 재료를 이용하여 그 기능성을 전통적인 효능에 의한 접근이 이루어져야하며 그 기능성에 관한 동서 융복합적 연구의 기초자료로 사용하고자 함이다.

• 한국조리학회지
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• 제16권4호
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• pp.1-14
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• 2010

본 연구는 부산 지역에 거주하는 사람들의 한국음식에 대한 세대별 차이를 분석하였다. 조사 대상은 부산 지역에 소재하는 중학생, 고등학교, 대학교, 일반인들을 대상으로 표본을 선정하여 2008년 8월 1일부터 30일에 걸쳐 실시하였으며, 분석 방법은 빈도분석, 교차분석을 실시하였다. 연구 결과는 다음과 같다. 첫째, 세대별로 전통음식을 선호하는 빈도가 차이가 있다는 것을 찾을 수 있다. 나이가 많을수록 전통음식을 좋아하였으며, 반대로 젊은 층에서 전통음식을 좋지 않게 생각하는 경향이 있는 것을 알 수 있다. 둘째, 모든 세대에서 가장 좋아하는 식사 형태는 한식이며, 셋째, 가정에서 식사를 준비할 때 아버지를 위주로 하여 식사를 준비하는 것으로 나타났다. 넷째, 음식을 만드는 방법에는 바쁜 현대인들에게는 좀 더 단순화시키고 표준화하여 조리하기 쉽게 하는 조리법이 필요하다. 부산 지역 한국음식의 세대별 차이의 개선점으로는 청소년을 대상으로 한 전통음식의 맛 개발에서 전통음식은 발효음식의 냄새는 허브나 조미료를 첨가하여 모던하게 만들어야 할 것이고, 또한 전통적인 방식도 식품의 재료를 현대식으로 교체와 조리 방법을 변화를 주어 어릴 때부터 자연스럽게 접할 수 있도록 하여야 한다. 향후의 연구에서는 조사 대상자를 전국적으로 확대하여 지역별에 따른 차이를 분석하여 좀 더 균형 있는 표본의 선정을 통한 보완이 필요하리라 본다.

• 한국조리학회지
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• 제19권5호
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• pp.225-233
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• 2013

본 연구는 와인 구매자의 요리 맛에 따른 선택 속성을 분석하고자 서울에서 와인을 판매하는 5곳을 표본조사로 하였다. 설문지는 180부가 최종 사용 되었다. 통계패키지 프로그램을 이용하여 빈도분석, t-test, ANOVA을 실시하여 그 결과는 다음과 같다. 와인구매자의 성별에 따라서 맛에 대한 검증결과는 전체조화의 맛, 요리의 맛, 4미의 맛 요인이 유의하게 나타났다. 와인구매자의 학력에 따라서 맛의 검증결과는 전체조화의 맛, 요리의 맛, 조리방법에 따른 맛에서 유의한 것으로 나타났다. 와인구매자의 소득에 따라서 맛의 검증결과 전체조화의 맛, 4미의 맛 조리방법에 따른 맛에서 유의한 차이가 있는 것으로 나타났다. 와인구매자의 식음빈도에 따라서 맛에 대한 검증 결과는 전체조화의 맛, 4미의 맛, 조리방법에 따른 맛에서 유의한 차이가 있는 것으로 나타났다.

• Journal of Community Nutrition
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• 제8권4호
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• pp.177-184
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• 2006

Food frequency, food attitude, eating habits and physical activities of Korean-American children and Korean children were compared. Two hundred and sixty two Korean-American children living in New Jersey and New York in the United States of America(KcUS group) and three hundred and thirty one Korean children living in Seoul, Korea (KcK group) between the ages of 9 and 12 were included. There were significant differences in food frequency between these groups. The KcUS group ate more western food, more food at meal time and more snack than the KcK group. In addition, KcUS group slept longer hours and exercised less than KcK group. In this study, we learned that higher rate of obesity in Korean-American children could be partially explained by the difference in food intake, food attitude, eating habit, and physical activities between the two groups. It is suggested that a different approach will be useful in developing nutrition education programs against childhood obesity for the Korean-American children and Korean children.

• 한국식생활문화학회지
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• 제25권6호
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• pp.639-651
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• 2010

This study investigated women's magazines and women's food consumption stories of the 1950/s. That is, it attempted to comprehend the connection between the public and private aspects of food consumption as discussed in the 1950's. The public aspect of culture was investigated using the women's magazine "Yeo-won" which reflected the social and intellectual hegemony of the time. The private aspects of culture were investigated by reviewing the daily life of women though in-depth interviews. Mass media reflected the social and intellectual hegemony and indicated that a cultivated woman who supported western food was a wise mother and a good wife, and that a woman who consumed flour-based food was a reasonable and modern consumer, ahead of her time The admiration for the U.S. and its advanced civilization through free handouts of flour and powdered milk accelerated the consumption of industrialized flour-based foods such as noodles, hardtack, and steamed bread. This lead to the rigid traditional food-eating habits of boiled rice, and side dishes changed to flour-based and processed foods. That is, food represented a cultural identity.

• 한국복식학회:학술대회논문집
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• 한국복식학회 2001년도 19th International Costume Association Congress
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• pp.81-81
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• 2001

R.O.C. has experienced successively the development of previous dynasties that creates out the unique traditional culture of each stage. The Chinese nation is not a one-fold race; each dynasty absorbs the culture of the outside race. It is Tang Dynasty blends mutually however yield unusually brilliant results. The Tang Dynasty's national strength is forceful and the economy is prosperous. Above all, social custom and current of thought both break the constraint of previous dynasties' conservative thinking and keep positive and aggressive. While in the contact with extraterritorial culture, not only changes the feminine social status, but also produces unprecedented innovation and reform on the feminine dress. The Tang Dynasty's varied feminine suit is affected by the western regions of China culture, such as expose of chest, low collar, short top garment and skirt with narrow sleeves or wide sleeves, sleeve gown with plate collar or turndown collar, man's wear, and military dress, etc. An epoch can be known by Tang Dynasty feminine dress's special features, for example, the make-up of Tang-Shien-lon's Uan-Ho period presents dress style of late Tang days. However, the Chinese people compete mutually pursuing the strange costume, and accepting different cultural incitement This reveals that the changes of popular culture would result in the big transform of the Tang's dress style. This paper studies inherit of Tang Dynasty's culture and east-spread of the western regions of China culture. While understanding the Tang's favor in the western regions of China customs, all follow the western regions of China without exception, such as dance music, painting, dress, food, amusement, etc. Because of emperor's progressive race policy and forgiveness attitude to the foreign tribe that makes Tang Dynasty's feminine dress much easier to accept and blend the special features of the foreign tribe culture. While joined with west culture, and pick the dress's essence of the western regions of China, the original possessed of culture consciousness and esthetic sense improve and create their own dress, as well as enrich more inner part of dress art and the spirit.

• 한국식품조리과학회지
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• 제17권6호
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• pp.639-647
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• 2001

The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major. ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents teamed how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.

• 한국식품조리과학회지
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• 제12권1호
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2005년도 추계학술대회
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• pp.264-275
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• 2005

This paper is to test the mediating effect of superior trust on the relationship between organizational justice and service quality in service food industry. Based on 302 data gathered in western Kangwon area, analysis result showed that procedural, interactional, and distributive justice have affirmative relation with trust, and also trust has close relation with service quality. Therefore, trust appeared to have fully mediating effect on the relationship between organizational justice and service qualify.