• 한국식품조리과학회지
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• 제28권3호
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• pp.241-247
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• 2012

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.

• Journal of Community Nutrition
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• 제6권1호
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
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• 제6권1호
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• pp.41-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.

• Journal of Biosystems Engineering
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• 제29권4호
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• pp.323-328
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• 2004

A surface plasmon resonance (SPR) sensing system, which belonged to a family of thin film refractometry-based sensors, was fabricated to measure the alcohol contents in alcoholic beverages. In this study, a SPR owe was obtained by a photodiode array with 128 pixels and transformed into a refractive index which was calculated by means of the first moment of values below a baseline of 0.85. When the sensing system was applied to Soju, Cheonju, Igwaduju and Tacju highly linear relationships between the refractive index by SPR and the contents of alcohol were obtained. That is, the coefficients of determination in their linear models were 0.992, 0.933, 0.918 and 0.954, respectively. Meanwhile, the effect of sample preparations on the accuracy of measurement was analyzed. As for Soju and Tacju, the best calibration equations were obtained when no sample preparation was applied. The best calibration models for measurement of Cheonju and Igwaduju were obtained through the samples filtered by $C_{18}$ disks.

• 한국식품조리과학회지
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• 한국식생활문화학회지
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• 제24권1호
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• pp.39-50
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• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1593-1601
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• 2017

Vibrio species are generally recognized as pathogens predominant in seafood along coastal areas. The food industry has sought to develop efficient microbial detection methods. Owing to the limits of conventional methods, this study aimed to establish a rapid identification method for Vibrio isolated from Korea, based on matrix-assisted laser-desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Four different preparation procedures were compared to determine the appropriate means to pretreat Vibrio species, using 17 isolates and five reference strains. Extended direct transfer and full formic acid extraction methods using bacterial colonies on agar plates revealed very low identification rates. Formic acid and trifluoroacetic acid (TFA) extractions using bacterial broth cultures were also performed. All Vibrio isolates and reference strains prepared by TFA extraction were successfully identified to the species level (17/22, 77.3%) and to the genus level (5/22, 22.7%). Thus, TFA extraction was considered the most appropriate method to pretreat Vibrio species for MALDI-TOF MS. The remaining 33 isolates and two reference strains were prepared by TFA extraction and analyzed by MALDI-TOF MS. Overall, 50 isolates were identified to the species level (40/50, 80%) and to the genus level (10/50, 20%). All isolates were identified as 43 V. alginolyticus, six V. parahaemolyticus, and one V. vulnificus species. V. alginolyticus and V. parahaemolyticus were isolated from fish offal (87.5% and 12.5%, respectively), seawater (91.3%, 8.7%), and shellfish (62.5%, 37.5%), whereas V. alginolyticus and V. vulnificus were isolated from sediment (90.9% and 9.1%, respectively). This study established a reliable system of MALDI-TOF MS preparation and analysis for Vibrio identification.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.328-332
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• 1997

The ripe fruit of Hass avocado contains one of the highest elvels of cytochrome P-450 protein found in the plant kingdom. To determine whether wounded roots of avocado contain P-450 protein, the roots of avocado were wounded by slicing, and then allowed to incubate in sealed plastic bags, in 0.4M mannitol, and in the solution to make protoplast preparation containing cellulysin and macerase during the specified times. The microsomal proteins were extracted from the samples, separated by SDS-PAGE, and then subjected to Western blot analysis using polyclonal antibodies which are generated against the CYP71A1 protein. wounded roots in sealed bags produced CYP71A1 within 6 hours after cutting, and those in 0.4M mannitol did not produce CYP71A1 even after 72 hours, but those in the protoplast preparation by cellulysin and macerase induced and produced CYP71A was induced in only 24 hours. These results indicate that CYP 71A1 plays a role for wound healing for root tissue o avocado, and would-inducible P-450 protein was not detected in the mannitol solution by preventing a synthesis of ethylene in a liquid state, but the softening of tissues by cellulysin and macerase to make protoplast preparation was involved in an activation of CYP 71A1 even in the liquid state.

• 한국식품영양학회지
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• 제12권1호
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• 한국식품영양과학회지
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• 제24권1호
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• pp.133-140
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• 1995

This investigation was undertaken for the purpose of studying the changes of pectic substances in alcohol insoluble solids(AIS) extracted from cucumbers pickled in salt. The preparation methods were brining the cucumbers in 10% NaCl solution (bolied, method A), 20% NaCl solution(bolied, method B) and 20% NaCl solution(cool to $25^{\circ}C$ after boiling, method C). The composition ratio of hot water soluble pectin(HWSP) in AIS decreased during brining, while that of 0.4% sodium hexametaphosphate soluble pectin(NaSP) increased remarkably. The contents of Ca and Mg in AIS increased regardless of preparation methods used. By DEAE-cellulose chromatography, HWSP from fresh and brined cucumbers were divided into six fracitons. 0.2M peak was the main fraction in fresh cucumber, whereas 0.05M and 0.2M peak were the main fraction in pickled cucumbers. On the other hands, NaSP from fresh and brined cucumbers were divided into five fractions and 0.4M peak was the main fraction. However, the composition ratios of galacturonic acid and neutral sugar of 0.4M fraction in brined cucumbers were higher than those of fresh cucumber.