• Food Science and Biotechnology
• /
• 제18권1호
• /
• pp.202-206
• /
• 2009

Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and $90^{\circ}C$). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients ($D_{eff}$) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy ($E_a$) values for the drying of the noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.

• 한국식생활문화학회지
• /
• 제23권6호
• /
• pp.713-719
• /
• 2008

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

• 대한관절경학회지
• /
• 제8권2호
• /
• pp.124-131
• /
• 2004

목적: 관절경으로 견갑하건을 봉합하여 비교적 좋은 결과를 얻었으므로 그 수기를 소개하고 그 적용범 위를 알아보고자 하였다. 대상 및 방법: 2003년 4월부터 2004년 4월까지 관절경하 견갑하건 봉합술을 시행했던 8예를 대상으로 하였다. 평균 추시기간은 ll개월이였다. 견갑하건의 단독 손상이 2예, 후상방회전근개의 소범위 단순파열과 동반된 손상이 4예, 후상방 회전근개의 광범위 파열과의 동반이 2예이었다. 견갑하근의 파열형태로서 상방부의 전층파열이 6예, 관절면에 국한된 부분파열이 1예 그리고 완전파열이 1예이었다. 결과판정은 최종 추시시점에서의 환자의 주관적 만족도, 상방 전위된 상완골두의 하방이동 여부 그리고 임상적 평가로서 Constant - Murley 기능평가법 이용하였다(Table 1) 결과: 술 후 평균 11개월에서의 견관절 기능평가는 술 전 55점에서 술후 75점으로 증가되었고 광범위 후상방파열이 동반되었던 2예를 제외한다면 술 후 평균 71점으로 비교적 우수한 결과를 보였다. 상완골두의 상방이동은 술 전평균 0.7 cm에서 술 후 0.5 cm로 감소하였으나 상방이동이 오히려 가속된 1 예를 제외한다면 대부분의 경우에서 뚜렷한 하방 이동을 보였다. 최종 추시 시점에서의 술 후 만족도에서는 만족이 5예, 보통이 1예 그리고 불만족이 2예 이었고 불만족인 1예에서는 술 후 6개월에 관혈적 방법으로 견갑하건을 봉합하였다. 결론: 관절경을 이용한 견갑하건의 봉합은 광범위파열과 동반된 견갑하건의 파열이 있을경우 퇴축이 심하지 않다면 피부절개와 삼각근의 절개범위를 줄일 수 있어 술 후 통증이나 삼각근의 약화로 발생할 수 있는 합병증을 줄일수 있으며, PASTA 병변을 포함해서 후상방 파열과 동반되지 않은 견갑하건의 부분 파열은 매우 적합한 관절경하복원술의 적응증이 될 수 있다고 사료된다.

• Nutrition Research and Practice
• /
• 제13권3호
• /
• pp.230-239
• /
• 2019

BACKGROUND/OBJECTIVES: Little is known about the dietary patterns (DPs) of women during pregnancy. The present study aimed to identify the DPs of pregnant Malaysian women and their associations with socio-demographic, obstetric, and anthropometric characteristics. SUBJECTS AND METHODS: This prospective cohort study included 737 participants enrolled in Seremban Cohort Study between 2013 and 2015. Food consumption was assessed using a validated 126-food item semi-quantitative food frequency questionnaire (SFFQ) at four time-points, namely, pre-pregnancy and at each trimester (first, second, and third). Principal component analysis (PCA) was used to identify DPs. RESULTS: Three DPs were identified at each time point and designated DP 1-3 (pre-pregnancy), DP 4-6 (first trimester), DP 7-9 (second trimester) and DP 10-12 (third trimester). DP 1, 4, and 7 appeared to be more prudent diets, characterized by higher intakes of nuts, seeds & legumes, green leafy vegetables, other vegetables, eggs, fruits, and milk & dairy products. DP 2, 5, 8, and 11 had greater loadings of condiments & spices, sugar, spreads & creamer, though DP 2 had additional sweet foods, DP 5 and 8 had additional oils & fats, and DP 11 had additional tea & coffee, respectively. DP 3 and 6 were characterized by high protein (poultry, meat, processed, dairy, eggs, and fish), sugars (mainly as beverages and sweet foods), and energy (bread, cereal & cereal products, rice, noodles & pasta) intakes. DP 9 had additional fruits. However, DP 12 had greater loadings of energy foods (bread, cereal & cereal products, rice, noodles & pasta), sugars (mainly as beverages, and sweet foods), and good protein sources (eggs, nuts, seeds & legumes). Malays were more likely to have lower adherence (LA) for DP 1 and 10 than non-Malays. DP 2, 8, and 11 were more prevalent among Malays than non-Malays. Women with a higher education were more likely to have LA for DP 10, and women with a greater waist circumference at first prenatal visit were more likely to show LA for DP 11. CONCLUSIONS: DPs observed in the present study were substantially different from those reported in Western populations. Information concerning associations between ethnicity, waist circumference and education with specific DPs before and throughout pregnancy could facilitate efforts to promote healthy dietary behavior and the overall health and well-being of pregnant women.

• 한국조리학회지
• /
• 제23권3호
• /
• pp.1-7
• /
• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• Journal of Community Nutrition
• /
• 제8권3호
• /
• pp.147-152
• /
• 2006

This study was conducted to define dietary patterns among 227 Korean American adults and 151 teenagers living in California using frequency of intake of major food groups and to examine associations of dietary patterns with selected demographic and acculturation variables. Three dietary patterns, 'healthful', 'Korean', and 'western', were identified using factor analysis. For both groups, 'healthful' pattern was characterized by high loading on milk/milk products, fruit, fruit juice, and bean/bean products. 'Korean' pattern had high loading on rice and kimchi. 'Western' pattern was characterized by high loading on meat/meat products, soda, and noodle/pasta. Among Korean American adults, women tended to have higher scores of 'healthful' pattern but lower scores of 'western' pattern, while there was no association of 'Korean' pattern with gender. The older adults were likely to have higher 'Korean' pattern score. Length of stay in the US and English levels were negatively associated with 'Korean' pattern. Korean American female adolescents had lower 'western' pattern scores than did male adolescents. Age was inversely associated with 'healthful' pattern in adolescents. The adolescents who had felt more proud of being a Korean descendant had higher scores on 'Korean' dietary pattern. The study findings support that dietary patterns are associated with acculturation variables such as length of residence in the US, English fluency, and particularly pride in ethnicity for adolescents. Further studies are needed to understand associations of dietary patterns and acculturation with health risk of ethnic groups.

• 한국식품영양학회지
• /
• 제35권2호
• /
• pp.159-166
• /
• 2022

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

• 한국식품영양과학회지
• /
• 제21권3호
• /
• pp.270-278
• /
• 1992

4종의 제빵용 밀가루를 사용하여 스파게티를 통상의 제조법에 따른 경우는 제품의 질적 저하를 막을 수가 없다. 본 연구에서는 건조직전 즉 압출 직후에 스팀증기 처리를 함으로써 스파게티의 질적 향상을 도모하였다. 스팀처리의 시간은 3분이 가장 적절 하였으며, 이를 제조후 건조된 상태에서의 경도 (breaking stress). 삶은 이후의 질적 관찰에서 적정 조리 시간(optimum cooking time). 조리이후의 손실(cooking loss). 견고성(cutting stress) 점착성(stickiness), 전 유기물 정량(total organic matter) 등에서 거의 대부분의 질적 향상이 뚜렷하였다. 그러나 건조후 면의 굵기 (thickness), 조리후의 무게(cooked weight)는 스팀 처리 이후에 감소함을 알 수 있었다. 또 HWW(Hard White Winter) 밀과 듀럼 (Durum) 밀을 주사현미경 (scanning electro microscope)으로 관찰한 결과 전분이 스파게티 표면에서 단백질과 더욱 단단한 결합을 이루고 있음을 보여 주었으며 이는 아마도 전분이 스파게티 표면에 스팀처리에 의한 소수성 막을 형성하며. 높은 노화 작용에 의하여 조리 후 더 낮은 팽윤을 하는 것으로 보여진다.

• 대한한의정보학회지
• /
• 제11권1호
• /
• pp.26-47
• /
• 2005

In this dissertation, I will focus on the channel entry, the effect, and the treatment throughout books of oriental medicine from ancient to modern in order to classify the medicines of the liver as main or supplementary organ. The results are as follows: 1. The kinds of the medicines of working of the liver(本臟) were 29, which were Amydae carapax(鱉甲), Chrysanthemi Flos(菊花), Cassiae Torae Semen(草決明), Plantaginis Semen(車前子), Scirpi Seu Sparganii(三稜), Ulmi Pasta Semen(蕪荑), Cinnamomi Cortex(肉桂), Fraxini Cortex(秦皮), Chaenomelis Fructus(木果), Corii Asini Colla(阿膠), Chuanxiong Rhizoma(川芎), Adenophorae Radix(沙蔘), Coicis Semen(薏苡仁), Acanthopanacis Cortex(五加皮), Zizyphi Spinosae Semen(酸棗仁), Picrorrhizae Rhizoma(胡黃連), Gentianae Radix(草龍膽), Citri Reticulatae Virdie Pericarpium(靑皮), Paeoniae Alba Radix(白芍藥), Paeoniae Rubra Radix(赤芍藥), Bupleuri Radix(柴胡), Peucedani Radix(前胡), Naturalis Indigo(靑黛), Citrus unshiu(橘葉), Rhinocerotis Cornu(犀角), Aucklandiae Radix(木香), Polygonati Odorati Rhizoma, Farfarae Flos(款冬花), Evodiae Fructus(吳茱萸), Citri Reticulatae Pericarpium(陳皮) . 2. The kinds of the medicines of working of other viscera(他臟) were 7, which were Astragaliadix(黃耆), Ginseng Radix(人蔘), pinelliae Rhizoma(半夏), Myristicae Semen, Euryales Semen, Arecae Semen, Piperis Longi Fructus. 3. Medicines, effected on the heart functioned through any other viscera are as follows: Arecae Semen works to treat Spleen Gi Entering the Liver(脾氣入肝), Piperis Longi Fructus, pinelliae Rhizoma(半夏), Euryales Semen and Myristicae Semen operate to treat Spleen Cold Entering the Liver(脾冷入肝), Astragali Radix(黃耆) and Ginseng Radix(人蔘) work to treat Spleen Vacuity Entering the Liver(脾虛入肝). In the study of concerning the medicines effected on the liver, It is considered that it dedicated to development of the medicines related to the disease of the liver and making efficient use of the medicines.

• Applied Biological Chemistry
• /
• 제24권1호
• /
• pp.29-39
• /
• 1981

삶은 스파게티를 10%, 20%와 40% 글리세린 수용액에 10분간 담가둔결과 차후의 건조 과정에서 가소화(可塑化)시키는데 충분한 글리세린을 흡수했다. 글리세린의 가소화작용으로 높은 건조온도와 건습구온도의 큰차에서도 스파게티가 균열되고 표면에 주름지는 것이 방지되었다. 그러한 보호가 가능한 건조온도와 건습구온도차는 글리세린의 농도가 높을수록 높아졌다. 건조속도의 감소에도 불구하고 스파게티의 수분활성도를 0.65로(저장안정성에 필요한 수준) 내리는데 필요한 건조시간은 글리세린양이 증가함에 따라 짧아졌다. 글리세린의 첨가로 늪은 건조온도에서 스파게티의 갈변화 정도가 심해졌고 갈변화를 유도하는 기간이 짧아졌으나 갈 변화는 모든 경우에 스파게티의 수분활성 가 건조완성에 필요한 0.65에 도달한 훨씬 후에 시작되었다. 글리세린의 첨가로 건조시간을 단축하고 더 높은 온도에서 건조할 수 있기 때문에 약간의 글리세린을 (0.15 kg glycerine/ kg dry spaghetti) 첨가함으로써 스파게티의 건조시간을 약 80%에서 93%까지 단축시킬 수 있다.