• Title/Summary/Keyword: food & beverage

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A Study on Chinese Beverage Selection Attributes according to Dietary Style - Focusing on Tianjing Area - (중국인의 식생활 유형에 따른 음료 선택속성에 관한 연구 - 천진 지역을 중심으로 -)

  • Cheng, Cheng;Park, Young Il;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.27 no.6
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    • pp.1156-1162
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    • 2014

  • The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.

  • https://doi.org/10.9799/ksfan.2014.27.6.1156 인용 PDF KSCI

FUNCTIONAL BEVERAGE FOR REDUCING BAD BREATH

  • Choi W;Kim S. R.;Kim Y. S;Park Y. K
    • Proceedings of the Korean Society of Food Science and Nutrition Conference
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    • 2001.12a
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    • pp.140-151
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    • 2001

  • This study was performed to examine a possible application of the beverage as a bad breath controlling food. To achieve this objective, methods of gas chromatography, electronic nose, sensory analysis and halimeter were used to detect reduction in odor intensities of bad breath caused by the functional beverage as well as its active ingredients. According to results of GC and electronic nose, adding green tea and champignon extracts to bad breath indicators, methylmercaptan and trimethylamine, resulted in significant reduction in headspace concentrations of two indicators. GC results revealed that headspace concentrations of 5 ug/ml of methylmercaptan and 30 ug/ml of trimethylamine added to various concentrations of two extracts were reduced up to $100\%$ after incubating mixtures at $37^{\circ}C$ for 5min. When the functional beverage was properly formulated with green tea extract, champignon extract and $\alpha$-cyclodextrin and evaluated for its deodorizing effect systematically, it also showed distinctive deodorizing activities against bad breath indicators. Conclusively, results obtained from this study might encourage introduction of a new type of bad breath control food in near future.

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