• 한국토양비료학회지
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• 제44권4호
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• pp.581-590
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• 2011

Organic farming is rapidly expanding worldwide. Crop growth in organic systems greatly depends on the functions performed by soil microbes, and nutrient supply weed suppression by green manure crops input. Four red-pepper production systems were compared: 1) bare ground (conventional system); 2) hairy vetch monoculture; 3) rye monoculture; and 4) hairy vetch-rye mixture. Soil inorganic N reached the peak at 30 DAI and hairy vetch monoculture was the highest ($192mg\;kg^{-1}$) and soil total carbon was fluctuated sporadically during the experiment. Carbohydrate and phenolic compounds in soil kept significantly higher in green manure crops systems from 10 DBI to 30 DAI, however the level was the maximum at 10 DBI (carbohydrate) and 30 DAI (phenolic comounds). Incorporation of green manure crops residue enhanced soil microbial biomass C and N throughout the growing season except that MBN in rye was reduced after incorporation. Green manure crops systems suppressed weed occurrence and, in particular, it was prominent in rye monoculture. Mineral elements composition and production in red-pepper fruits were markedly decreased in green manure crops systems although hairy vetch monoculture has come close to bare ground (NPK-applied). Therefore, it was suggested that higher biomass production should be performed not only to improve soil quality and suppress weeds but to yield suitable red-pepper fruits in green manure crops-based organic farming.

• Nutrition Research and Practice
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• 제13권2호
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• pp.159-168
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• 2019

BACKGROUND/OBJECTIVES: Over the past few decades, Malaysia has been experiencing an increased prevalence of overweight and obesity that threatens the health of Malaysians. Poor dietary intake is one of the major contributors to the development of obesity and many non-communicable diseases. The dietary intakes of adults in Malaysia were assessed to determine the association between the dietary intake variables and the body mass index (BMI) and waist circumference (WC) measurements. This study examined whether the dietary intake achieved the recommended nutritional guidelines and compared the intakes between both sexes. SUBJECTS/METHODS: The height, weight, and WC of four-hundred-and-ninety adults (n = 490) in Malaysia were measured using standard procedures. The three-day 24-hour dietary recalls were conducted on 422 out of the 490 adults and their dietary intakes were evaluated in detail. The selected dietary intake variables were used to determine the associations with the obesity indicators. RESULTS: Among the participants, 52.8% were overweight or obese. After data analysis, the mean energy intake was 1,550 kcal/day, in which male participants had a significantly higher energy and macronutrients intake than females. Protein consumption and its percentage of energy contribution exceeded the recommended range. The consumption of fruits, vegetables, and milk and milk products were lower than the recommended number of servings for a healthy diet. The male participants consumed significantly more servings of carbohydrate-based foods, meat, and fats, oils, and sweets than females. Among the selected dietary intake variables, only the carbohydrate intake was negatively associated with the BMI (Estimate b = -0.008) and WC measurements (Estimate b = -0.019) after adjusting for covariates. CONCLUSIONS: This study evaluated the dietary intakes of a sample of Malaysian adults and its association with the obesity indicators. The results highlight the need for improvements and modifications of the dietary intake of Malaysians to reduce the overweight and obesity rates.

• 대한지역사회영양학회지
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• 제27권2호
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• pp.105-120
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• 2022

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

• 한국수산과학회지
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• 제55권3호
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• pp.249-256
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• 2022

This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

• Journal of the Korean Wood Science and Technology
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• 제32권1호
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• pp.9-16
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• 2004

본 연구는 폐지로부터 용액화물을 제조하고, 제조된 용액화물의 성분 분리 및 성상분석을 통해 용액화물의 효율적인 이용방안을 위한 기초자료 제공에 그 연구 목적이 있다. 폐지의 액화에 있어 건식해리된 폐지보다 습식해리된 폐지의 액화가 비교적 용이하였으며, 이러한 이유는 습식해리된 폐지의 약품 침투가 비교적 용이하기 때문으로 판단된다. 폐지의 최적 액화조건은 폐지 1 g에 대해 크레졸 2 ㎖, 물 4 ㎖, 인산 0.5 ㎖로 첨가하여 190℃에서 60분간 액화 시킨 조건이 가장 우수하였다. 폐지 액화물 중 리그닌은 용제인 크레졸 층으로, 탄수화물은 수층으로 용해되어 각각 분리되며, 두 성분의 분리·회수는 비교적 용이하였다. 액화 폐지 중의 리그닌은 80% 이상 회수되었고, 회수된 리그닌의 분자량은 1,000 정도의 저분자량을 나타냈었다.

• 한국식생활문화학회지
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• 제12권4호
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• pp.375-382
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• 1997

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by ${\alpha}-amylase$, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

• 산업식품공학
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• 제21권3호
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• pp.191-200
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• 2017

There have been great efforts to develop a rapid and sensitive detection method to monitor the presence of pathogenic bacteria in food. While a number of methods have been reported for bacterial detection with a detection limit to a single digit, most of them are suitable only for the bacteria in pure culture or buffered solution. On the other hand, foods are composed of highly complicated matrices containing carbohydrate, fat, protein, fibers, and many other components whose composition varies from one food to the other. Furthermore, many components in food interfere with the downstream detection process, which significantly affect the sensitivity and selectivity of the detection. Therefore, isolating and concentrating the target pathogenic bacteria from food matrices are of importance to enhance the detection power of the system. The present review provides an introduction to the representative sample preparation strategies to isolate target pathogenic bacteria from food sample. We further describe the nucleic acid-based detection methods, such as PCR, real-time PCR, NASBA, RCA, LCR, and LAMP. Nucleic acid-based methods are by far the most sensitive and effective for the detection of a low number of target pathogens whose performance is greatly improved by combining with the sample preparation methods.

• 한국치위생학회지
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• 제3권1호
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• pp.25-43
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• 2003

In Korea, changes in children's diet patterns accelerate their physical growth and development: frequent snacking has been presumed to be a major cause of increasing dental caries. The present study attempts to clarify the relationship between the physical development of growing children and their tooth decay. For this purpose, 632 six-grade children in 4 elementary school located in Urban(Seoul) and Rural(Po-gok, Yang-In) were classified into three groups based on the Weight Length Index(WLI), known to reflect the nutritional conditions of school-age children, and the relationship was analyzed between each group and the variables considered to be related with dental caries. The result is as follows: The average weight and height of the male is $44.88{\pm}10.89$ kg, $148.49{\pm}7.33$ cm and female is $43.35{\pm}9.60$ kg, $149.23{\pm}6.73$ cm, respectively, which are in the similar level with the Korean Physical Standard. The classification of the children by the WLI reveals a relatively high distribution of over-weighted child ren - 212 persons, 335% of the entire population. The DMFT Index was a little high in the rural area(3.15 teeth in urban and 3.31, in rural). Among the groups of children classified by the WLI, the over-weight group have the highest DMFT index(3.69 teeth). The relationship between the frequency of taking in basic nutrients and the DMFT index is also found: the relationship is not evident in case of the foods containing rich calcium, protein, as well as fruits and vegetables. But, in the protein-rich food, higher frequency of its intake means significantly lower DMFT index in the normal-weight group of the urban children. In case of carbohydrate, higher frequency of its intake means significantly higher DMFT index in all the groups of the rural children. The DMFT index has some correlations with the relevant variables: the index has a positive correlation with the frequency of snacking, and a negative correlation with the economic status. That is, the higher the frequency of snacking is, and the lower the economic status is, the higher the DMFT index may be. In the logistic multiple regression analysis conducted with the presence of DMFT as a dependent variable, only the frequency of tooth brushing is turned to be a variable affecting the presence of either decayed, missing, or filled teeth. Based on the above result, the variables affecting the DMFT index are a time spent on eating, frequency of intake of protein and carbohydrate for a week, frequency of snacking, regular dental check-ups, preventive behaviors for oral health(fluoride gargling, tooth brusing after each meal, proper tooth brushing method). These variables have a relationship with the DMFT index, but the degree is somewhat different between the groups classified either by the region or by the WLI. Therefore, appropriate nutrition management should be conducted according to the individual's nutritional conditions when the services like nutritional education are provided based on the closely-examined characteristics of each target group. And, at the same time, oral health education should be strengthened, and its importance should also be emphasized so that people can pay attention to their own oral health.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.223-230
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• 2017

The purposes of this study were to produce polysaccharides from red pepper stems using different extraction methods and evaluate their chemical composition, in vitro biological capacities, and rheological properties. Two polysaccharides were extracted from red pepper stems using an autoclave and alkali treatments, and the extracts were named PAU and PAL, respectively. The contents of total phenolics and flavonoids were significantly higher in PAU than those in PAL. PAU exhibited greater scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radicals, superoxide radicals, and nitrite compared to PAL, suggesting that PAU served as better antioxidants. Similarly, in vitro inhibitory abilities against carbohydrate hydrolyzing enzymes of PAU were higher than those of PAL. Steady shear rheological analysis demonstrated that PAU showed higher psuedoplastic shear-thinning behavior compared to PAL. Based on the results from dynamic shear rheological properties, it was found that both samples had predominantly viscous behavior rather than elastic behavior.

• 한국식품영양과학회지
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• 제25권4호
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• pp.715-719
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• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.