• 식품과학과 산업
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• 제49권4호
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• pp.3-18
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• 2016

반세기 전만해도 식량의 생산과 공급은 농수산업에 의해 이루어 졌다. 그러나 지금은 전체 식량의 자급도가 50% 미만으로 떨어졌고, 상대적으로 식품산업이 모자라는 식량을 전 세계에서 구입하여 가공해서 식품을 공급하고 있다. 따라서 식품산업은 농수산업과 함께 5천만 국민의 식량을 공급하는 식량산업으로 역할과 책임을 감당하고 있다. 식품산업의 발전을 이끌어가는 식품과학기술은 이 나라의 식량안보를 책임지는 과학기술로서의 사명을 감당해야 한다. 앞으로 예견되는 세계 식량위기에 대해 식품과학기술이 각별한 관심과 준비를 해야 하는 이유이다. 생명공학 신품종(GMO)에 대한 소비자들의 부정적인 인식을 불식시키고 안전한 식품으로 사용되도록 식품학계가 노력해야 한다. 핵물질과 방사선조사를 구분하지 못하는 소비자 교육 홍보도 식품학계가 나서야할 과제이다. 쌀의 소비확대를 위해 가공기술을 개발하고 현대의 생활방식에 맞는 제품들을 생산해 내는 일도 중요하다. 유통기한에 대한 오해를 풀어주고 상미기한과 소비기한을 병기하여 음식물 쓰레기 발생량을 줄이는 제도개선도 시급히 요구되고 있다. 우리나라 식품과학계는 그 동안 식품 제조가공에 필요한 과학기술을 연구하고 산업에 적용하는 방법들을 개발하여 우리나라 식품산업을 세계적인 수준으로 끌어올리는데 중추적인 역할을 했다. 이제 앞으로 예견되는 세계 식량위기에 대해서도 우리나라 식품학계가 선도적인 역할을 하리라고 믿는다. 새로운 과학기술을 쉽게 수용하지 못하는 소비자들에게 신기술에 대한 확신과 신뢰를 심어주는 일이 무엇보다 시급하다.

• Food Science and Biotechnology
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• 제16권2호
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• pp.177-182
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• 2007

The beneficial effects of fruits, vegetables, and beverages on human health have been attributed to their antioxidant activities. Therefore, antioxidant activity of food products is recognized as one of the important parameters in determining their functional values. Until now, antioxidant activity has been measured by various chemical and biological methods; however, many factors confound the reliability and reproducibility of measurements of antioxidant activity of food. In vitro methods may provide a useful indication of antioxidant activity but their results may not translate to the human biological system, while in vivo tests are difficult to carry out due to the intricate processes of uptake, cellular transportation, and metabolism of individual antioxidant components. Therefore, as long as these limitations exist, our best option is to measure the antioxidant activity in food directly. This review briefly summarizes currently available methods for the measurement of antioxidant activity in food and examines their respective validity.

• Food Science and Biotechnology
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• 제16권2호
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• pp.249-254
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• 2007

The effects of chronic chitosan salt supplementation on the systolic (SBP) and diastolic blood pressure (DBP), and physiological parameters were investigated in healthy male and female adult. Chitosan salt was conducted by measuring various health-related factors such as body composition, plasma $Na^+$, $Cl^-$, lipid, and lipoproteins profiles, glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) activity. Chitosan salt supplementation no significant differences before and after supplement in body composition variables and in SBP and DBP in either male or female. Plasma sodium and chlorine concentration no significant changes during chitosan salt supplementation, and no significant difference between two genders. Plasma GOT and GPT activity no different before and after supplement in either male or female. GOT activity significantly higher for male before supplement (p<0.05), and 2 weeks after supplement (p<0.01). The lipid and lipoproteins profiles of plasma no significant changes during chitosan salt supplementation in either male or female subjects. In summary, the chronic intake of chitosan salt did not affect the SBP or DBP, and posed no health risks.

• 한국식생활문화학회지
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• 제35권4호
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• pp.342-350
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• 2020

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred forty-three responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

• KSBB Journal
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• 제28권2호
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• pp.123-130
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• 2013

The aim of this study was to examine inhibitory effects of pine needle ethanol extracts (PNEE) on atopic dermatitis (AD). To determine inflammatory activity PNEE was added to LPS-induced murine peritoneal macrophages for an in-vitro test. In addition, anti-AD test was carried out by spreading PNEE on the dorsal skin of 2,4-dinitrochlorobenzene (DNCB)- induced BALB/c mice. It was confirmed that the nitric oxide (NO) secretion was suppressed when $1{\sim}50{\mu}g/mL$ of PNEE were added to LPS-induced murine peritoneal macrophages. Moreover, levels of TNF-${\alpha}$, IL-6, and IL-$1{\beta}$, were decreased. For the anti-AD test, PNEE alleviated symptoms of the erythema in DNCB-induced mice. Furthermore, the IFN-${\gamma}$ secretion of the group treated with PNEE was increased in splenocytes from DNCB-induced mice compared to the positive control, while IL-4 secretion diminished. Through these results, we can conclude that PNEE can inhibit AD by modulating the IFN-${\gamma}$, IL-4 cytokines production and inhibiting inflammation.

• Safe Food
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• 제1권3호
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• pp.19-28
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• 2006

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2000년도 추계 연합심포지엄.학술발표회 논문발표집
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• pp.158-158
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• 2000

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.538-542
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• 2006

Three new compounds were isolated from the methanol extracts of buckwheat (Fagopyrum esculentum) hull, and their structures were determined to be 6,7-dihydroxy-3,7-dimethyl-octa-2(Z),4(E)-dienoic acid (1), 6,7-dihydroxy-3,7-dimethyl-octa-2(E),4(E)-dienoic acid (2), and 4,7-dihydroxy-3,7-dimethyl-octa-2(E),5(E)-dienoic acid (3) by NMR and MS spectroscopic analyses. These compounds at $500{\mu}g$ concentration showed antimicrobial activity against Staphylococcus aureus, demonstrated by the paper disc method.

• 한국수산과학회지
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• 제46권6호
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• pp.739-745
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• 2013

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.

• 식품과학과 산업
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• 제42권1호
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• pp.71-79
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• 2009