• 한국식생활문화학회지
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• 제28권6호
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 한국식품과학회지
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• 제47권3호
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• pp.273-280
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• 2015

본 총설에서는 렌즈콩 영양성분 함량과 특성 그리고 그동안 응용된 식품을 조사하여 식품관련 산업에 필요한 기초자료로 활용하고자 하였다. 영양성분 함량 조사 결과 렌즈콩은 산지에 따라서 차이는 있으나 고단백질, 저지방, 식이섬유, 저항 탄수화물을 함유하고, 아미노산의 함량 비교에서는 천연의 상태에서 요리된 후에도 영양의 손실이 크지 않음이 확인되었다. 특히 다양한 무기질이 풍부하여 무기질 결핍의 위험에 노출된 사람들의 좋은 식품원료로 확인되었다. 특히 항암, 항종양, 항산화, 항고혈압 효과들과 같은 다양한 생리활성들이 보고되고 있다. 지금까지 렌즈콩은 콩과 콩가루의 형태로 식품소재로 응용되어 왔다. 일부 발아 또는 발아의 기술을 이용한 콩나물이나 유산균 음료, 치즈 등이 생산되기도 하였다. 그러나 본격적인 콩의 발효기술을 렌즈콩에 이용하는 것은 극히 제한적이었다. 특히 소화 흡수율이 높고 우수한 혈전분해능과 다양한 생리활성을 나타낸 청국장 제조 관련 기술을 렌즈콩 발효에 이용하려는 연구는 아직 초기 단계라고 할 수 있다. 발효의 효과는 가수분해 효소에 의해서 저분자 펩타이드를 증가시키고 항산화활성, 지질의 산화를 억제하는 중요한 역할을 하며 금속 킬레이트 능력, 라디칼 소거능, 불포화 지방산에 대한 높은 결합력 등이 있을 수 있다. 음식문화 또한 다양해지고 있어서 건강에 유익하며, 우리의 기호에 알맞은 식품의 개발이 절실히 필요하다. 그러므로 영양학적 성분으로 우수한 특성과 효능이 확인된 렌즈콩과 청국장 발효기술을 접목한 렌즈콩 청국장 혹은 발효 렌즈콩 제품의 미래는 무척 밝다고 사료된다.

• 대한임상검사과학회지
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• 제36권1호
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• pp.7-12
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• 2004

Trichophyton(T.) tonsurans has been identified for the first time in Korea in 1995 and has been increasing in number of reported in wrestlers, in judo players, and in korean - style wrestlers. Author tried mycological studies with T. tonsurans is isolated in Daegu Korea. The results are as follows: All 16 strains of T. tonsurans tested for nutritional requirement, showed strongly stimulated growth by thiamine, mild to moderate growth on casamino acid agar, poor growth on ammonium nitrates base agar. All 16 strains of T. tonsurans tested showed positive results for hair perforation and urease test. Gross findings of T. tonsurans showed that fine granular surface with light yellow hue or white color and mahogany brown color on the reverse side. Microscopic findings showed that septated hyphae, chlamydoconidia and microcondia. Microconidia were characteristic in their arrangerment and shape : round or oval shaped microconidia laterally to hyphae, some were match - head like terminal swelling.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2004년도 학술대회
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• pp.17-27
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• 2004

Traditional Chinese cuisine, which is highly evaluated with respect of taste and techniques, is built based on a sound healthy philosophy and distinct dietary culture, with emphasis on the unity of human beings and nature. The traditional cuisine utilized food materials according to the physical status and seasons, which is still a valuable principle in the modem diet. According to relevant research, the nutrient retention in Chinese cooking is acceptable. However, following the rapid growth of domestic economy, the Chinese diet is in danger of losing its original merits, especially when eating out. The excessive desire for food enjoyment leads to a rapid increase in the prevalence of obesity and chronic disease. It is a critical point to review the characteristic of traditional Chinese cuisine and lead the trend to a healthy direction.

• 대한지역사회영양학회지
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• 제7권1호
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• pp.86-91
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• 2002

An analysis for a period of 15 months (from September 2000 to November 2001), of the nutrition counseling internet site, “Dietnet” served by the Korean Society of Community Nutrition, showed the following results. Nutrition counseling was conducted without charge by 50 professionals, including professors in the food and nutritional areas, medical doctors, and dietitians. Counselees consisted of mostly females under 30 years of age. Although two thirds of the users of this site asked questions anonymously, they were very sincere. They asked questions mostly related to their own concerns, but there were quite a few inquiries about their parents or grandparents. There were significant differences in the counseling contents depending on the ages of the counselees. Teenagers showed the highest interest in height growth and weight control, whereas people in their twenties were mostly interested in diseases, foods, and weight control. Those over the thirty made inquiries mostly about diseases. The most frequent questions were relevant to gastrointestinal, circulatory and hepatic diseases. As indicated above, counseling questions included of a variety of both comprehensive and specific questions. There were also quite a few questions related to decisions on the correct usage of specific foods. Therefore, we recommend that more professionals, such as food science majors, medical doctors who practice western and oriental medicine, and other professionals who specialize in psychological behaviors related to weight control and infant food habits be recruited to serve the site more effectively and intensively. In light of the further need for internet sites with nutrition counseling and delivery of nutritional information to the public, nutritionists capable of managing websites are also required.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• Animal cells and systems
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• 제5권3호
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• pp.163-177
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• 2001

Most, if not all, aphids harbor intracellular bacterial symbionts, called Buchnera, in their bacteriocytes, huge cells differentiated for this purpose. The association between Buchnera and aphids is so intimate, mutualistic and obligate that neither of them can any longer reproduce independently. Buchnera are vertically transmitted through generations of the host insects. Evidence suggests that Buchnera were acquired by a common ancestor of aphids 160-280 million years ago, and have been diversified, since then, in parallel with their aphid hosts. Molecular phylogenetic analyses indicate that Buchnera belong to the g subdivision of the Proteobacteria. Although Buchnera are close relatives of Escherichia coli, they contain move than 100 genomic copies per cell, and their genome size is only one seventh that of E. coli. The complete genome sequence of Buchnera revealed that their gene repertoire is quite different from those of parasitic bacteria such as Mycoplasma, Rickettsia and Chlamydia, though their genome sizes have been reduced to a similar extent. Whereas these parasitic bacteria have lost most genes for the biosynthesis of amino acids, Buchnera retain many of them. In particular, Buchnera's gene repertoire is characteristic in the richness of the genes for the biosynthesis of essential amino acids that the eukaryotic hosts are not able to synthesize, reflecting a nutritional role played by these symbionts. Buchnera, when housed in the bacteriocyte, selectively synthesize a large amount of symbionin, which is a homolog of GroEL, the major stress protein of E. coli. Symbionin not only functions as molecular chaperone, like GroEL, but also has evolutionarily acquired the phosphotransferase activity through amino acid substitutions. Aphids usually profit from Buchnera's fuction as a nutritional supplier and, when faced with an emergency, consume the biomass of Buchnera cells as nutrient reserves.

• 한국산업정보학회논문지
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• 제27권5호
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• pp.73-82
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• 2022

고혈압과 같은 만성질환은 발병의 원인은 다양한 요인들이 복합적으로 작용하기 때문에 생애주기에 따라 차별화된 관리가 필요하다. 본 연구는 머신러닝을 이용해 고혈압 발병에 영향을 미치는 요인들의 생애주기별로 차이를 분석한다. 이를 위해, 질병관리청의 국민건강영양조사 데이터에 대한 전처리 및 변수 선택 과정을 거쳐 총 35개의 변수를 활용했다. 분석결과, 트리기반 머신러닝 모델 중 XGBoost가 중년과 노년 모두 예측 성능이 높은 모델로 나타났다. 변수중요도를 통해 도출된 생애주기별 고혈압 위험요인을 살펴보면 중년의 경우 개인특성 요인, 유전적 요인, 영양섭취 요인이 고혈압 위험요인으로 나타났고, 노년의 경우 영양섭취 요인, 식생활 요인, 생활습관 요인이 고혈압 위험요인으로 도출되었다. 본 연구 결과는 생애주기별 고혈압 관리에 유용한 기초자료로 사용될 수 있을 것으로 기대된다.

• 문화기술의 융합
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• 제6권3호
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• pp.457-462
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• 2020

골다공증은 주로 노인에서 나타나는 질병으로써 뼈 질량 및 조직의 구조적 악화에 따라 골절의 위험을 증가시킨다. 본 연구의 목적은 영양소 성분과 골다공증과의 연관성을 파악하고, 영양소 성분을 기반으로 골다공증을 예측하는 모델을 생성 및 평가하는 것이다. 실험방법으로 binary logistic regression을 이용하여 연관성분석을 수행하였고, naive Bayes 알고리즘과 variable subset selection 메소드를 이용하여 예측 모델을 생성하였다. 단일 변수들에 대한 분석결과는 남성에서 식품섭취량과 비타민 B2가 골다공증을 예측하는데 가장 높은 the area under the receiver operating characteristic curve (AUC)값을 나타내었다. 여성에서는 단일불포화지방산이 가장 높은 AUC값을 나타내었다. 여성 골다공증 예측모델에서는 Correlation based feature subset 및 wrapper 기반 feature subset 메소드를 이용하여 생성된 모델이 0.662의 AUC 값을 얻었다. 남성에서 전체변수를 이용한 모델은 0.626의 AUC를 얻었고, 그외 남성 모델들에서는 민감도와 1-특이도에서 예측 성능이 매우 낮았다. 이러한 연구결과는 향후 골다공증 치료 및 예방을 위한 기반정보로 활용할수 있을 것으로 기대된다.

• 대한영양사협회학술지
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• 제10권4호
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• pp.467-475
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• 2004

The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.