• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국농림기상학회지
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• 제17권3호
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• pp.248-253
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• 2015

본 연구는 미래 기후변화 시나리오에 근거하여 예측되는 온도를 노지채소인 고추에 적용하여 환경제어챔버에서 재배하였을 때 생육 및 과실품질에 미치는 영향을 살펴보았다. 챔버내 온도는 노지고추 주산지인 안동지역의 평년(1971~2000; 30년) 5월 1일부터 7월 30일까지의 일평균 기온자료를 토대로 IT (Intraday temperature: 기준온도), IT+$2^{\circ}C$, IT+$4^{\circ}C$, IT+$6^{\circ}C$ 등 4 수준으로 설정하였다. 대조구인 일평균온도보다 고온에서 재배하였을 때 초장도 길었고, 분지수, 엽수와 지상부 생체중과 건물중이 증가하였다. IT+$2^{\circ}C$(평균온도 $22.8^{\circ}C$)에서 정식 후 30~60일간의 개화수가 가장 많았다. 따라서 개체당 착과수 및 과실 생체중은 IT+$2^{\circ}C$에서 가장 많았으며, 그 이상의 온도에서 온도가 높을수록 과중은 적었고 과장도 짧아졌으며 과경도 줄었다. 이상의 결과로 보아 안동지역에서 현재의 일일 온도변화 주기가 유지된다고 가정할 경우, 기후변화시나리오에 따라 온도가 평년기온보다 $2^{\circ}C$ 상승하였을 때, 과실 수량이 증가되고 품질도 유지되겠으나, 그 이상의 온도에서는 수확량이 크게 감소할 것으로 예측된다.

• 생물환경조절학회지
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• 제16권3호
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• pp.180-185
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• 2007

셀레늄과 게르마늄 처리 시 배추(봄, 가을배추)와 고추의 생육과 품질의 변화를 조사하였다. 셀레늄처리에 의한 봄배추와 가을배추의 생체중은 차이가 없었고 Ge 처리시 높은 농도에서 생체중이 감소하였으나 고추에서는 차이가 없었다. 배추의 셀레늄 처리 경우 비타민 C 함량은 Se $4mg{\cdot}L^{-1}$ 10회 처리가 무 처리에 비하여 증가하였으며 게르마늄 처리 경우 Ge $4mg{\cdot}L^{-1}$ 10회 처리와 Ge $8mg{\cdot}L^{-1}$ 5회 처리에서 증가하였다. 고추에서 셀레늄 처리에 의해 Se $2mg{\cdot}L^{-1}$ 20회 처리가 높았으며 홍고추가 풋고추에 비교하여 비타민 C 함량이 약 2배가량 많았다. 봄, 가을배추 부위별 셀레늄함량은 외엽>중엽>내엽 순으로 많았고 엽육부위가 중륵에 비해 높았으며 농도의 증가에 따라 증가하는 경향이었다. 게르마늄 처리 시 가을 배추 잎에서 모든 처리구가 무 처리에 비해 높았다.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• 한국환경농학회지
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• 제29권2호
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• pp.159-164
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• 2010

Imidacloprid is a systemic insecticide which has been used widely in various crops to control insects. In the present study, we demonstrated that pre-treatment of imidacloprid significantly induced tolerance to drought in plant. Relative water content, chlorophyll levels, and recovery rate upon rehydration after drought stress in tobacco plants pre-treated with imidacloprid were higher levels than the control plants. Induced drought tolerance by imidacloprid treatments in red pepper was also demonstrated by measurement of recovery rate and fresh weight upon drought stress. Taken together, our results suggest that imidacloprid, in addition to exerting direct insecticidal activity, may also protect plants by induced tolerance to drought in plant.

• Applied Biological Chemistry
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• 제39권1호
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• pp.20-24
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• 1996

근권토양에서 분리한 형광성 P. fluorescens ps88은 철이 결핍된 환경에서 2차대사산물인 siderophore라는 형광성물질을 분비하며, KMB배지에서 Pythium ultimum, Pyricularia oryzae, Rhizoctonia solani 및 Xanthomonas oryzae의 생육을 억제시켰다. 오이의 씨앗을 P. fluorescens ps88로 접종한 후 Fusarium의 발병율을 조사하였을 때 ps88 접종구에서는 이병율이 대조구에 비하여 50%가 감소하였다. Vermiculate에서 균을 접종한 후 오이의 생육촉진효과를 조사한 결과 대조구보다 현저한 생육증가가 관찰되었으며, MS배지에서 고추의 뿌리에 siderophore를 처리하였을 때 대조구에 비하여 미세한 뿌리의 발달이 관찰되었다.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.104-110
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• 1977

Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual. On the other hand, oxalic acid is an unwanted constituent of several clinical disorders. It is therefore necessary to take into account the calcium as well as the oxalic acid content of the various calcium, foods. Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables. The results are summarized as follows; 1. The highest content of oxalic acid has been recorded in Amaranth. spinach and beet. It is respectively 1,100mg%, 619mg%, 550mg% in fresh sample. It is comparatively high in Leek, leavels of perilla, Mugwort, Chyi-leaves, green red pepper, Burdock. 2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio. 3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, Wild onion, Cabbage and Radish root. 4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.217-222
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• 2012

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

• Applied Biological Chemistry
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• 제34권3호
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• pp.242-248
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• 1991

김치에 사용되는 여러가지 부재료가 발효 숙성에 미치는 영향을 알기 위하여 주재료인 배추에 조미료 및 젓갈의 종류와 배합량을 달리하여 담근 김치의 숙성중 발효속도, pH, 적정산도 및 ascorbic acid 함량의 변화를 측정한 결과는 다음과 같다. 절인 배추의 염농도를 3%로 조절한 다음 고추가루, 마늘 및 청파는 2%, 생강은 1% 첨가하고 설탕, M.S.G., 멸치젓, 새우젓 및 굴을 각각 1, 2, 3%씩 첨가한 김치중에서 설탕 첨가구는 24시간 이후에 발효속도가 대체적으로 첨가량에 비례하여 높아졌다. M.S.G. 첨가구는 24시간경부터 발효속도와 적정산도가 다같이 높아졌다. 멸치젓 및 새우젓의 첨가시에도 발효속도 및 적정산도가 다같이 높게 나타났으나, 숙성중 ascorbic acid의 함량은 현저하게 감소하였다. 굴 첨가의 경우에도 발효속도 및 적정산도가 다같이 약간 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.