• KNOM Review
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• 제24권1호
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• pp.29-37
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• 2021

인터넷이 확산되면서 웹을 통해 사용자는 쉽게 다양한 서비스를 제공받고 정보를 교환할 수 있게 되었다. 웹 시스템을 구축할 때 다양한 요구 사항들이 존재하며, 사용자 목적에 적합한 언어 또는 플랫폼을 사용하여 웹 시스템을 구축해야 한다. 잔류물질정보란 식품 등에 첨가되는 의약품, 농약 들에 대한 정보들을 의미하며 그 중 잔류허용기준은 기업과 농민들이 생산하는 식품 내 잔류물질수치를 측정하여 해당 수치가 국내 혹은 국제 기준을 만족하는지 가늠하는 척도로 사용되고 있다. 현재 식품의약품안전처에서는 식품과 농약 및 동물용의약품을 포함한 식품첨가물에 대한 잔류허용기준을 문서 형태로 제공하고 있으며 이는 웹 시스템 구축을 통해 사용자가 원활하고 편리하게 서비스되어야 한다. 또한, 사용자 접근성을 포함하여 확장성, 호환성 등 다양한 요구 사항을 만족해야 한다. 본 논문은 사용자가 더 편리하게 접근할 수 있고 원활한 잔류물질정보를 제공받을 수 있는 React 기반 잔류물질정보 웹 시스템을 제안한다. 우리는 정보 제공에 있어 중요한 3가지 기능에 대한 속도를 측정하여 기존 잔류물질정보 웹 시스템과 비교하였으며 확장성, 호환성, 접근성 등 7가지 필수 요구 사항에 대하여 정성적으로 평가하였다.

• 한국축산식품학회지
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• 제31권2호
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• pp.191-199
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• 2011

The objective of this study was to develop a method to simultaneously quantify vitamins A and E in infant formula. To determine the vitamin A and E content, vitamin A and four different vitamin E isomers (${\alpha}$-, ${\beta}$-, ${\gamma}$-, and ${\delta}$-tocopherol) were separated by high performance liquid chromatography with a photodiode array detector using a Develosil RPAQUEOUS RP-$C_{30}$ column ($4.6{\times}250$ mm, 5 ${\mu}M$). The vitamin A and E contents in the certified reference material determined using this method were within the certified range of standard values. The limits of detection (LODs) and limits of quantitation (LOQs) for vitamin A were 0.02 and 0.06 ${\mu}g/L$, respectively. LODs and LOQs for the vitamin E isomers ranged from 0.20 to 0.55 and from 0.67 to 1.81 ${\mu}g/L$, respectively. Linear analyses indicated that the square of the correlation coefficient for the vitamin A and E isomers was 0.9997-0.9999. The recovery of vitamins ranged from 96.69 to 97.79%. The results demonstrate that this novel method could be used to reliably analyze vitamin A and E content in infant formula.

• 식품과학과 산업
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• 제53권1호
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• pp.56-68
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• 2020

Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.

• 농촌지도와개발
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• 제23권3호
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• pp.321-334
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• 2016

Food is one of the essential elements of the tourist experiences. The study aims to segment food tourists for benefit sought. This study attempted to segment tourists who had experienced local food at tourist destinations by their benefit sought to meet local food. A self-administered survey was obtained from 498 visitors in the study areas. Results from the factor analysis show that the most explained variances of benefit sought were food taste (17.2%) and refresh (12.9%). Five distinct segments were identified based on the benefits; family seeker (17.6%), passive seeker (15.1%), want-it-all seeker (23.1%), raw material seeker (31.8%), gastronomic seeker (12.4%). In addition, a significant difference in the characteristics of tourists who had tasted local food at tourist destinations was observed in terms of occupation, income, education, expenditure for food, and tour distance. Implications are discussed relative to marketing strategies.

• 농약과학회지
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• 제18권1호
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• pp.14-20
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• 2014

본 연구에서는 농약에서 제브라피쉬를 이용한 발생독성시험 가능성을 탐색하고자 사용양이 많은 농약 중 어독성이 보고된 제초제 alachlor 및 butachlor와 어독성이 높고 꿀벌위해성 등이 보고된 살충제 fipronil을 시험물질로 선정하였고, 농도와 노출시기를 달리하여 제브라피쉬 배아에 노출시켜 발생에 미치는 영향을 측정하였다. 그 결과, alachlor에 의한 제브라피쉬 배아의 부화율 및 이상율은 24-48 hpf 군이 높았고, $40{\mu}M$ 이상 농도에 노출된 모든 군의 치어에서 꼬리휨, 부종 및 활동성 저하의 증상이 관찰되었다. Butachlor의 경우 24-48 hpf 군의 부화율과 이상율이 다른 시기에 노출된 군에 비해 높았고, $40{\mu}M$ 이상 농도에서 부화전 치사율이 높았으며, 48 hpf 군 제브라피쉬 배아는 부화 전 모두 치사되었다. 생존한 모든 치어에서 꼬리휨, 부종 등 증상이 관찰되었다. Fipronil에 의한 제브라피쉬 배아의 부화율 및 생존율은 다른 농약에 비해 높았으나 생존한 대부분의 치어에서 꼬리휨 증상이 관찰되었다. 따라서, 농약 3종을 농도와 시기를 달리하여 제브라피쉬 배아의 발생에 미치는 영향을 측정한 결과, 모든 농약이 발생에 미치는 영향은 농도에 비례하였고, 형태이상 및 이상증상은 농도 뿐 아니라, 노출시기에 따라 다르게 나타났다.

• 한국해양바이오학회지
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• 제12권2호
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• pp.75-80
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• 2020

In the present study, the estrogenic activity and anti-osteoclastogenic activity of the Myelophycus simplex extract were evaluated using T47D-Kbluc cells and bone marrow-derived macrophages (BMMs). As a result of the measurement of the estrogenic activity in the T47D-Kbluc cell line, the Myelophycus simplex extract showed increased estrogenic activity in a dose-dependent manner in association with its concentration. To confirm the regulatory effect of the Myelophycus simplex extract on the estrogen-responsive gene, the Myelophycus simplex extract showed a similar tendency to estradiol: the expression of estrogen receptor 1 (ESR1) was significantly decreased while the expression of estrogen receptor 2 (ESR2) was increased. Furthermore, the Myelophycus simplex extract exhibited an inhibitory effect on osteoclast differentiation. In conclusion, these Myelophycus simplex extracts might be regarded as candidates for further studies or the development of functional food products or medicine to prevent or avoid postmenopausal symptoms for women.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 10th Anniversary International Symposium
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• pp.100-100
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• 2005

• 한국식품영양학회지
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• 제25권4호
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• pp.1092-1098
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• 2012

바닥소재에 따른 천일염의 향기성분은 네 가지 종류의 천일염에서는 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis-(1,1-dimethylethyl)-phenol, 1,3,5-tri-tert-butyl benzene 등 케톤류, 알콜류 그리고 방향족 화합물류와 같은 공통된 향기성분이 검출되었다. 친환경소금으로 알려진 토판염, 일반적으로 알려져 있는 천일염인 PVC 장판염과 그리고 친환경소재의 PP 장판염의 차이를 구별할 수 있는 향기성분은 검출되지 않았으며, 신안군에서 생산된 천일염에서만 methyl isobutyl ketone 성분이 검출되어 생산지역에 따라 차이가 있었다. 편백나무에 보관했던 천일염의 향기성분은 오동나무와 소나무에 보관했던 천일염의 향기성분보다 다양한 종류가 검출되었으며, 이는 저장용기의 나무소재에 따라 천일염에 이행된 향기성분이 다르기 때문으로 생각된다. 이와 같이 독특한 향기성분을 천일염에 부여하는 것은 천일염 산업에 새로운 고부가가치를 창출할 수 있는 방법이라 판단되며, 소금 유통시장에서 적용가능성이 높은 연구가 수반되어야 할 것이다.

• Agribusiness and Information Management
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• 제10권1호
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• pp.16-25
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• 2018

Fig is a fruit of which the flesh is very sweet, and it is a tree which has been grown for fruit in Korea since long time ago. However, since the flesh of fig tends to be easily softened, commercial cultivation of this fruit began later than that of other fruit trees grown for profit, however, the cultivation and demand of fig tend to be increased steadily due to the development of technology for storage and distribution since the 2000s. In addition, as the domestic dining culture is getting diversified, the dishes cooked by using fig as a food material are introduced through diverse foods including dessert, and it is possible to intake fig in diverse ways, but not through the traditional processed food. Therefore, it is necessary to establish a measure of expanding the consumption of fig as a processed food, and it will be possible to overcome the limitation of short storage period, while securing the competitiveness of the fig industry. In this research, we have studied the history of domestic fig cultivation, current status of it and status of processed foods through related documents and materials, and the characteristics of the consumers who purchase figs. Fig is a traditional fruit, however, we could find out the fact that the consumers tend not to recognize it as a traditional one. Therefore, if we could add fig to various processed foods utilizing its sweet taste, rather than increasing the consumption of fresh fruits, it may increase the consumption of it.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.