• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1992년도 임시총회 및 제1차 학술 발표회 강연집
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• pp.1.3-1
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• 1992

• 식품과학과 산업
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• 제49권2호
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• pp.83-97
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• 2016

본 총설은 음식윤리의 개요를 식품과학과 산업 분야의 전문인에게 설명하고자 한 것이다. 음식윤리는 음식과 관련된 윤리 또는 윤리적 고려이고, 음식윤리의 핵심어는 생명, 행복, 지혜이다. 음식윤리의 제1원리이자 궁극적인 목적은 인류의 지속가능한 생존이다. 그 목적을 달성하기 위해서는 자연과의 공생, 인간과의 공생, 그리고 음식의 본질적 요소의 충족이 필요하다. 그 필요로부터 생명존중, 자연보전, 속임수나 가짜가 없는 분배의 정의, 소비자 최우선 고려, 절제와 균형, 그리고 안전성 확보의 여섯 가지 정언명령이 산출된다. 정언명령에 상응하는 핵심원리는 생명존중, 환경보전, 정의, 소비자 최우선, 동적 평형, 안전성 최우선이다. 핵심원리 접근법은 윤리문제의 해결에 간단하고 명료하며 실질적인 방법이다. 음식윤리강령 역시 핵심원리를 기반으로 한다.

• Journal of Chest Surgery
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• 제51권5호
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• pp.328-332
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• 2018

Background: Extracorporeal life support (ECLS) can be applied in brain-dead donors for organ perfusion before donation, thereby expanding the donor pool. The aim of this study was to examine the benefits and early clinical outcomes of ECLS for organ preservation. Methods: Between June 2012 and April 2017, 9 patients received ECLS with therapeutic intent or for organ preservation. The following data were collected: demographics, purpose and duration of ECLS, cause of death, dose of vasoactive drugs, and need for temporary dialysis before organ retrieval. The early clinical outcomes of recipients were studied, as well as survival and graft function at 1 month. Results: ECLS was initiated for extracorporeal cardiopulmonary resuscitation in 5 patients. The other patients needed ECLS due to hemodynamic deterioration during the assessment of brain death. We successfully retrieved 18 kidneys, 7 livers, and 1 heart from 9 donors. All organs were transplanted and none were discarded. Only 1 case of delayed kidney graft function was noted, and all 26 recipients were discharged without any significant complications. Conclusion: The benefits of protecting the vital organs of donors is significant, and ECLS for organ preservation can be widely used in the transplantation field.

• 한국의류학회지
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• 제30권5호
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• pp.711-721
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• 2006

The purposes of this study were to investigate the factors of well-being perception(WP) and the differences of WP by demographic variables and to analyze the effects of WP on purchase of well-being products. A total of 400 people aged from 20s to 50s were surveyed in October, 2005. The data were analyzed with factorial analysis, multiple regression analysis, ANOVA, Duncan Test, Cronbach' $\alpha$ etc., using the SPSS 10.0. The survey showed: 1) Seven factors were identified -'interest in health', 'social awareness', 'soul and body balance', 'environment preservation', 'recycle', 'rural life' and 'leisure', 2) The WP was affected by age and sex. Female responders were more interested in 'soul and body balance' and 'environment preservation' while male responders were more interested in 'leisure'; and 3) Purchase of well-being products and fashion well-being products were affected by 'soul and body balance', 'interest in health', 'environment preservation', and 'rural life'. Women and young people had more experiences of purchasing well-being products in the past and showed more intention to purchase well-being products in the future.

• 한국실내디자인학회논문집
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• 제12호
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• pp.67-77
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• 1997

Preservation space is a functionally$\ulcorner$core$\lrcorner$in a museum. Gernerally, it is a common view that collections are exhibited within 5% of total stored collections. So that, part of collections are cycled exhibition space centering around preservation space, and that is a important mechanism of collections circulation in a museum. It is the best way that collections should be $\ulcorner$conserve$\lrcorner$ in a stable condition, but inevitably collections are exposed as stable condition, but inevitably collections are exposed as called $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$for 'showing' and the function of $\ulcorner$preservation$\lrcorner$for 'conserve'are contrary to each other's concept, so it is principle of scheme that these concepts should be functionally connected with and planned$\ulcorner$match$\lrcorner$. In addition, various studies (for example, comparative analysis of collections, examination of collections for conserved condition or special exhibition, and classification of new item, etc.) are worked in preservation space. Therefore, preservation space should not be considered as a warehouse, should be composed not only$\ulcorner$comfortable place to rest of collections$\lrcorner$but also $\ulcorner$part of study room$\lrcorner$in a museum. So that, environment of museum should be established by plan to preservation and management. The point of plan to museum is that minimize dangerous element for collections, and then develop an essencial element of space for$\ulcorner$conservation$\lrcorner$and$\ulcorner$exhibition$\lrcorner$. The reason why with a few exceptions (buildings which have being exposed or extremely minor part of collections) most of collections have been lasting its life during over hundreds of years with adapting itself to natural features, so scheme of preservation facilities should be made up with understanding and analysis generic character of collections, and then establish proper temperature and humidity environment.

• 한국기록관리학회지
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• 제4권1호
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• pp.101-116
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• 2004

도서관과 기록관에 소장되어 있는 자료들은 시간이 지남에 따라 그 보존 환경과 자료 자체가 가지는 특성에 따라 훼손과 열화가 확대되고 가속화되는 현상을 보인다. 이는 당장은 사소한 정보 손실에 불과할 수 있겠지만 장기적으로는 인류 문명의 쇠퇴로까지 이어질 수 있는 심각한 문제의 시작이 될 수 있다. 귀중한 자료의 수명을 연장시키고 그것을 안정적으로 보존하기 위해서는 기관의 사명, 규모, 소장자료의 성격, 이용자, 예산 등을 종합적으로 고려한 통합적인 자체 자료보존프로그램의 개발과 실행이 이루어져야 한다. 그러나 현실적으로 대부분의 기관들은 예산, 인력, 전문성의 부족으로 완벽한 자료보존프로그램을 실행할 수 없는 상황에 처해 있다. 이러한 문제를 해결하기 위해서 일부 기관들은 비슷한 상황에 처해 있는 기관들끼리 혹은 좀더 광범위하고 체계적인 조직 차원에서 협력체제를 구축하고 보존프로그램을 시행하는 방안들을 모색하고 있다. 이러한 협력체제는 공동의 이익은 물론 자관의 현실적 이익을 추구하는 데도 상당한 도움을 줄 수 있다. 그러므로 각 기관은 자체적인 자료보존프로그램 개발과 더불어 지역, 국가, 국제적인 수준의 다양한 자료보존프로그램을 개발하고 실행할 수 있도록 서로 협력해야 할 것이다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.245-254
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• 1999

Lactic aicd bacteria(LAB)는 전통적으로 식품의 발효과정 중에 사용되는 미생물이다. Lactic acid bacteria를 이용한 bacteriocinogenic culture와 lactic acid bacteria에서 생산되는 산물은 식품의 부패에 원인이 되는 미생물과 병원성균에 대한 생육억제효과을 지니고 있다. 이러한 이유로 생선제품, 유제품. 육제품과 발효되지 않은 냉장식품 등의 식품저장에 lactic acid bacteria를 이용한 연구가 다양하게 수행되어져 오고 있었으나 과실 및 채소류에서의 lactic acid bacteria에 대한 효용가능성에 대해서는 아직까지 광범위하게 연구된 것이 없다. 따라서 lactic acid bacteria의 과일 및 채소류의 저장시 효과적이고 적용성이 넓은 보존제로서의 성공적인 이용을 위해서 식품저장과 lactic acid bacteria에 대한 특성, lactic acid bacteria의 대사산물, lactic acid bacteria의 안정성 등을 고려하여 과일 및 채소의 식품성분 및 구성요소와 미생물의 생육저해효과가 있는 대사산물과의 관계에 대한 많은 연구의 수행이 과일 및 채소제품에서 lactic acid bacteria의 식품보존제로서의 이용가능성을 평가하기 위해 필요한 점으로 사료된다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.