• Title/Summary/Keyword: food sources

Search Result 1,744, Processing Time 0.025 seconds

Quality Characteristics of Nochies Saccharified by Amylases from Various Sources (효소원을 달리한 노치의 품질 변화)

  • 이종미;윤희정
    • Korean journal of food and cookery science
    • /
    • v.12 no.4
    • /
    • pp.522-534
    • /
    • 1996
  • The present study was conducted to investigate quality characteristics of Nochi made with malted barley flour with (Cl) and without hull (C2), comparing with Nochi that was treated with different sources of commercial amylases. There was higher level of moisture content (18.4%) in Nochi treated with fungal ${\alpha}$-amylase (FU) comparing with the other Nochi samples. However, Nochi that was treated with bacterial ${\alpha}$-amylase and ${\beta}$-amylase (BA-${\beta}$) had the lowest level of moisture content (11.2%). Nochi samples which were treated with thermostable ${\alpha}$-amylase and fungal ${\alpha}$-amylase(TE-FU) were different from traditional Nochi samples in mechanical characteristics. According to the results of sensory evaluation, Cl was similar to C2 except in cohesiveness and malt flavor. TE-FU and Bh-${\beta}$ were not different from traditional Nochi in cohesiveness, sweetness and overall desirability.

  • PDF

Effects of Media on Nutritional Knowledge and Dietary Behavior (대중매체가 영양지식과 식행동에 미치는 영향)

  • 박수정;이윤희
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.8 no.2
    • /
    • pp.137-146
    • /
    • 1998
  • This study was designed to investigate the main sources of food and nutrition, utilization, reliance, nutritional knowledge and dietary behavior. The results are as follows. 1. The main sources of food and nutritional information are television and radio, newspaper and popular magazines in that order. 2. The first topic is a guiding principle in the dietary life of adult disease prevention. 3. The percentage of the perceived nutritional knowledge of respondents using the newspaper and popular magazines is higher than for the respondents using the television and radio, but the accuracy of the nutritional knowledge was not significant. Per the results, the nutritional education of people through the mass media is very reasonable, Therefore, it is necessary to develop a nutritional education program and implement the program using the most practical mlethod to deliver the information.

  • PDF

Analysis of Hazardous Microbes on the Processing of Surimi-Based Imitation Crab (Surimi-Based Imitation Crab의 가공공정에 대한 위해미생물 분석)

  • 김창남;천석조;노우섭;오두환
    • Journal of Food Hygiene and Safety
    • /
    • v.12 no.4
    • /
    • pp.346-353
    • /
    • 1997
  • This study was undertaken to find out distribution and contamination sources of hazardous microbes through microbial hazard analysis on the processing steps of surimi-based imitation crab (SBIC). As a results of ananlysis of 9 hazardous microbes for 16 raw materials and 8 processing steps, no Samonella spp. and Escherichia coli were detected in all samples. Level and distribution of hazardous microbes in mixed color were similar to those of surimi. Changes of aerobic plate counts (APC), psychrotropic bacteria, coliforms, Staphylococcus aureus and Vibrio parahaemolyticus showed similar trends at different processing steps. Thermotrophic bacteria and aerobic sporeformers were not detected until mixing step and feeding step, respectively and not reduced after cooking step. According to the comparison of APC at each step, it was suggested that surimi, workers and silent cutter at mixing step, and mixed color, workers and bundler at packaging step were the major contamination sources of bacteria.

  • PDF

Cultural Conditions of Pleurotus ostreatus 201 for the Production of Cellulolytic Enzymes in Synthetic Medium (합성배지에서 저온성 느타리(Pleurotus ostreatus 201)의 섬유소분해효소 생산조건)

  • 이극로;강춘기
    • The Korean Journal of Food And Nutrition
    • /
    • v.6 no.2
    • /
    • pp.67-72
    • /
    • 1993
  • Cultural conditions and carbon sources affecting the productivity of cellulolytic enzymes of Pleurotus ostreatus 201 were examined in synthetic media. The optimum cultural temperature and initial pH for the production of enzymes were $25^{\circ}C$ and 5.5 in avicelase, and 3$0^{\circ}C$ and 5.0 In CMCase, and 3$0^{\circ}C$ and 6.5 in B-glucosidase. Among carbon sources, cellulose powder was the best for the production of avicelase, and Na-CMC for CMCase, and cellobiose for $\beta$-glucosidase. The optimum concentration of cellulose powder was 1.0% (w/v), and glucose depressed the production of enzymes remarkably.

  • PDF

Estimation of Dietary Fiber Intake of College Students (대학생의 식이섬유 섭취에 관한 연구)

  • 이혜성
    • Journal of Nutrition and Health
    • /
    • v.24 no.6
    • /
    • pp.534-546
    • /
    • 1991
  • Three-day dietary records data from 237 college students(male 65, female 172) were used as the basis to estimate total dietary fiber(DF) intake of Korean adults & to investigate the major food sources of fiber. Mean daily DF intake of the subjects was 15.2$\pm$3.7g range being 7.5-34g When related to energy intake women consume more DF(7.7$\pm$1.5/1000kcal) than men(6.8$\pm$1.7g/1000kcal) Mean daily crude fiber(CF) intake of the subjects was 6.2$\pm$2.4g The mean DF:CF ratio for the subjects was 2.5$\pm$0.5 indicating that DF intake is 2-3 times of CF intakes The intakes of the two measures of fiber were highly correlated(r=0.791) The major food sources for DF in Korean are vegetables cereals and fruits and 14.3% respectively In comparision with limited international data on the DF intake by adults DF intake by the subjects was similar to those of developed countries. Present study indicates that DF intakes of the subjects are considerably lower than recommended level and they need to consume more DF than the present level.

  • PDF

Raman Chemical Imaging Technology for Food and Agricultural Applications

  • Qin, Jianwei;Kim, Moon S.;Chao, Kuanglin;Cho, Byoung-Kwan
    • Journal of Biosystems Engineering
    • /
    • v.42 no.3
    • /
    • pp.170-189
    • /
    • 2017
  • Purpose: This paper presents Raman chemical imaging technology for inspecting food and agricultural products. Methods The paper puts emphasis on introducing and demonstrating Raman imaging techniques for practical uses in food analysis. Results & Conclusions: The main topics include Raman scattering principles, Raman spectroscopy measurement techniques (e.g., backscattering Raman spectroscopy, transmission Raman spectroscopy, and spatially offset Raman spectroscopy), Raman image acquisition methods (i.e., point-scan, line-scan, and area-scan methods), Raman imaging instruments (e.g., excitation sources, wavelength separation devices, detectors, imaging systems, and calibration methods), and Raman image processing and analysis techniques (e.g., fluorescence correction, mixture analysis, target identification, spatial mapping, and quantitative analysis). Raman chemical imaging applications for food safety and quality evaluation are also reviewed.

Consumer Perspectives and Utilization of Drug Information in Korea (국내 의약품정보에 대한 소비자의 시각 및 활용도)

  • Lee, Iyn-Hyang;Kye, Seunghee;Lee, Sukhyang
    • Korean Journal of Clinical Pharmacy
    • /
    • v.23 no.4
    • /
    • pp.334-343
    • /
    • 2013
  • Purpose: This study aims to investigate consumers' demand of and perspective on drug information domestically available and uncover hurdles that they faced while utilizing information. Methods: We conducted a survey of 101 consumers, face-to-face after obtaining informed consent. Chi-squared, or Fisher's exact tests, and multivariate logistic models were used to investigate the association between participants' perceptions and characteristics. Results: As results, participants showed the highest demand for "Adverse effects >90%"; "Drug interactions/Dosage/Drug-food interactions/Indication >80%", and utilized package inserts (52%), doctors (41%) and pharmacists (36%) most often as information sources. Generally, the most common difficulty consumers suffered with was that "it is hard to understand (51%)". With public sources of drug information, sixty one percent of participants were "unaware of the provision of information", resulting in strikingly low usage rates (5~11%). Subgroup analyses indicated that the older (${\geq}50$ years) and the disadvantaged might have been placed in the blind spot of information mostly developed online (p<0.05).Conclusion: In conclusion, public sources of drug information that have been developed online might fail to meet consumers' demand. Greater efforts should be made to balance the development of the information sources between online and offline, and to increase accessibility of the established information sources.

Preparation and Chemical Characteristics of Food Protein Hydrolysates (식품단백질 효소분해물의 제조 및 이화학적 특성)

  • Kim, Jong-Hee;Hong, Soon-Kwang
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.1
    • /
    • pp.45-51
    • /
    • 2009
  • In this study, food protein hydrolysates were prepared from six types of food protein: purified meat protein, whole egg protein, casein, isolated soy protein, concentrated rice protein, and gluten. Food proteins were hydrolyzed with pepsin and ethanol (80%)-soluble fractions of pepsin hydrolysates were employed for analysis. The products were colorless and odorless powders with low fat content and good solubility. The MW (molecular weight) of the protein hydrolysates was confirmed to be $200{\sim}1,800$ via gel filtration. Free amino acid contents accounted for less than 5% of the samples. The results of our amino acid analysis revealed that all food protein hydrolysates preserved their original amino acid compositions and nutritional values of their source proteins with highly pure oligopeptide mixtures. These results show that the food protein hydrolysates prepared in these investigations should prove excellent dietary nitrogen sources for a variety of applications.

  • PDF

Detection Characteristics of PSL and TL Methods in Spices Irradiated with Different Radiation Sources (조사선원에 따른 향신료의 PSL과 TL 검지 특성)

  • Kim, Kyu-Heon;Kwak, Ji-Young;Kim, Jung-Ki;Hwang, Cho-Rong;Lee, Jae-Hwang;Park, Yong-Chjun;Kim, Jae-I;Jo, Tae-Yong;Lee, Hwa-Jung;Lee, Sang-Jae;Han, Sang-Bae
    • Journal of Radiation Industry
    • /
    • v.7 no.1
    • /
    • pp.15-21
    • /
    • 2013
  • The detection characteristics of irradiated spices were investigated depending on radiation sources and doses by photostimulated luminescence (PSL) and Thermoluminescence (TL). 6 kinds of spices (turmeric, onion powder, red pepper, basil, parsley, black pepper) were irradiated at 0 to 10 kGy under ambient conditions by both a $^{60}Co$ gamma irradiator and an electron beam (EB) accelerator, respectively. The PSL analysis showed negative results for non-irradiated spices, while irradiated spices gave intermediate and positive value, which presented the limited potential of PSL technique. In TL measurement, TL glow curves on non-irradiated samples appeared at about $300^{\circ}C$ with low intensity. All irradiated samples were easily distinguishable through radiation-specific strong TL glow curves with maximum peak in range of $150{\sim}200^{\circ}C$. TL ratio ($TL_1/TL_2$) obtained by a re-irradiation step could verify the detection result of $TL_1$ glow curves, showing ratios lower than 0.1 in the non-irradiated sample and higher than 0.1 in irradiated ones. Therefore, in PSL measurement, the identification of irradiated spices showed more clear results in electron beam irradiated samples. TL analysis showed obvious difference between non-irradiated and irradiated samples in gamma ray and electron beam irradiated samples.

Analysis of Various Honeys from Different Sources Using Electronic Nose (다른 밀원에서 기원한 꿀의 전자코 분석)

  • Hong, Eun-Jeung;Park, Sue-Jee;Lee, Hwa-Jung;Lee, Kwang-Geun;Noh, Bong-Soo
    • Food Science of Animal Resources
    • /
    • v.31 no.2
    • /
    • pp.273-279
    • /
    • 2011
  • Various honeys from different sources were analyzed using an electronic nose based on a mass spectrometer. Various honeys were separated with different mixing ratios. Wild honey and artificial honey were blended at ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30, respectively. Data obtained from the electronic nose were used for discriminant function analysis (DFA). The DFA plot indicated a significant separation of honey from different sources. As the concentration of artificial honey increased, the first discriminant function score (DF1) moved from positive to negative (DF1: $r^2$=0.9962, F=490.6; DF2: $r^2$=0.9128, F=19.44). Furthermore, when acacia honey was mixed with artificial honey and separated with the mixing ratios, the DF scores were: DF1: $r^2$=0.9957, F=396.64; DF2: $r^2$=0.9447, F=29.3. When artificial honey was added to wild honey, it was possible to predict the following equation; DF1= -0.106${\times}$(concentration of artificial honey)+0.426 ($r^2$= 0.96). For acacia honey, the DF1= -0.112${\times}$(concentration of artificial honey)+0.434 ($r^2$=0.968).