• 대한가정학회지
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• 제35권4호
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• pp.269-282
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• 1997

The purpose of this research is to analyze perceptions of consumers and willingness to play for high-priced food. The price dispersions of four food categories - soybean sprouts, tofu, milk, and egg - were analyzed through the market analysis, and the survey with the structured questionnaire was utilized to get information on the reason why consumers buy and don't buy the high-priced food. It tested whether a consumer would change the choice if the new product information on safety issues is offered and if the price of high-priced food is lowed. Results showed that generally consumers don't have the confidence on the level of safety and comparative advantages of quality of high-priced food, but they just purchase the high-priced food as long as they can afford it.

• Journal of Microbiology and Biotechnology
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• 제10권2호
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• pp.187-194
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• 2000

An actinomycetes strain, T-2, which produces transglutaminase (EC 2.3.2.13), was isolated from soil and identified as belonging to the Actinomadura sp., based on taxonomc studies. The conditions for the transglutaminase production and its enzymatic properties were investigated. The optimum components for the transglutaminase production were 2% glucose, 1% polypeptone and soytone, and 0.1% MnCl2. The optimum pH and temperature of the enzyme reaction were pH 8.0 and $45^{\circ}C$, respectively. The enzyme was stable within the pH range of 5.0-9.0 and $30^{\circ}C-45^{\circ}C$. The novel enzyme required no calcium ions for its activity. This enzyme polymerized various proteins such as casien, soy protein, hemoglobin, egg white, gelatin, and soybean milk.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.520-528
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• 1997

This study was conducted to develop a food frequency questionnaire for an epidemiological study of dietary patterns and nutrient intake among Koeran American. A random sample of 101 Korean Americans between the ages of 17 and 71 residing in New York and New Jersey was interviewed by the method of 24-hour dietary recall. The foods Korean Americans consumed most frequently were rice (91% of the population), kimchee (81%), coffee(59%), bread(49%), apple(45%), bean sprouts (33%), milk (30%), dried anchovies (27%), eggs(27%), juice (26%), bulgogi, and soybean paste soup (24%, equally. The classification of food items standardized portion sizes were according to both Block's questionnaire and the standardized portion sizes by the Korean Nutrition Association. The value of this food frequency questionnaire is that it can accurately estimate dietary food patterns and nutrient intake among Korean Americans for epidemiological studies. It could also potentially be modified to study the relationship between specific diseases and food intake in the future.

• 한국식품조리과학회지
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• 제19권2호
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• pp.127-135
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• 2003

The aim of this study was to determine what kinds of foods university students have, how often they eat out and the regularity and quantity of food they consume. A questionnaire surrey was conducted on 597 university students. The main results are as follows : The average weight of the participants was 68.24kg(male) and 53.12kg(female) with average height 174.50cm(male) and 162.48cm(female). Many students ate irregularly (breakfast 73.5%, lunch 54.4%. dinner 57.1%). The percentage students who had a meal with the average amounts of food were 32.2%(breakfast), 61.1%(lunch), 39.2%(dinner). Male students ate out than female (lunch＞dinner＞breakfast). Male students usually ate rice, meat, fish, soybean and seaweeds, Female students ate bread, fruits and milk products. Male students consumed carbonated beverages drinks and alcohol more often than females-who consumed many types of-snack More female students preferred fast food than males.

• 대한지역사회영양학회지
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• 제4권2호
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• pp.219-230
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• 1999

The purpose of this study was to find out the common characteristics of eating behaviors of the long-lived elderly in order to offer the basic data for establishing dietary guidelines for a long and healthy life for the general population. The subjects were three-hundred elderly people over age 85 living in Kyungpook Sung-ju who have no problems in daily living. The general characteristics, nutrition knowledge and attitudes, meal patterns, and food preferences of the subjects were surveyed by individual intervies. The levels of the nutrition knowledge of the subjects were very low(average score ; 4.3) and the correlation coefficient between their nutrition knowledge and attitude score was also low(r=0.323, p=0.000). Most of the subjects(93%) had a regular meal pattern consuming three meals a day. The major staple food was rice mixed with other grains(75%) and the number of side dishes was mostly under four(99%). A majority(73%) had no habit of overeating and 51% of the subjects were taking snacks besides regular meals. Thirty one percent of the subjects had drinking habits and 80% of the drinking subjects had over 40 years of drinking history. The most common frequencies for intakes of various food groups were ; more than once a day(95%) for vegetables ; 2∼3 times a week(74%) for green and orange color vegetables ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2∼3 times a week(49%) for milk ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2-3 times a week(49%) for milk ; 2-3 times a week(85%) for seaweeds and 2-3 times a week(81%) for foods cooked with oil. The most preferred foods by the subjects were white rice(staple foods), soybean paste soup(soups), beef and eggs(meats and eggs), yellow croaker and hair tail(fish and shellfish), yoghurt(milk and milk products), all vegetables except carrot(vegetables), and watermelon(fruits). The popular food preparation methods included mixing with seasonings and the most preferred taste was sweet. The results showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity, and no overeating.

• 한국식생활문화학회지
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• 제8권1호
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Asian-Australasian Journal of Animal Sciences
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• 제23권4호
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• pp.491-500
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• 2010

Three experiments were conducted to investigate the effects of polyurethane coated urea on in vitro ruminal fermentation, ammonia release dynamics and lactating performance of Holstein dairy cows fed a steam-flaked corn-based diet. In Exp. 1, a dual-flow continuous culture was run to investigate the effect of polyurethane coated urea on nutrient digestibility, rumen fermentation parameters and microbial efficiency. Three treatment diets with isonitrogenous contents (13.0% CP) were prepared: i) feedgrade urea (FGU) diet; ii) polyurethane coated urea (PCU) diet; and iii) isolated soy protein (ISP) diet. Each of the diets consisted of 40% steam-flaked corn meal, 58.5% forages and 1.5% different sources of nitrogen. PCU and FGU diets had significantly lower digestibility of NDF and ADF (p<0.01) than the ISP diet. Nitrogen source had no significant effect (p = 0.62) on CP digestibility. The microbial efficiency (expressed as grams of microbial N/kg organic matter truly digested (OMTD)) in vitro of the PCU diet (13.0 g N/kg OMTD) was significantly higher than the FGU diet (11.3 g N/kg OMTD), but comparable with the ISP diet (14.7 g N/kg OMTD). Exp. 2, an in vitro ruminal fermentation experiment, was conducted to determine the ammonia release dynamics during an 8 h ruminal fermentation. Three treatment diets were based on steam-flaked corn diets commonly fed to lactating cows in China, in which FGU, PCU or soybean meal (SBM) was added to provide 10% of total dietary N. In vitro $NH_3-N$ concentrations were lower (p<0.05) for the PCU diet than the FGU diet, but similar to that for the SBM diet at all time points. In Exp. 3, a lactation trial was performed using 24 lactating Holstein cows to compare the lactating performance and blood urea nitrogen (BUN) concentrations when cows were fed PCU, FGU and SBM diets. Cows consuming the PCU diet had approximately 12.8% more (p = 0.02) dietary dry matter intake than those consuming the FGU diet. Cows fed the PCU diet had higher milk protein content (3.16% vs. 2.94%) and lower milk urea nitrogen (MUN) concentration (13.0 mg/dl vs. 14.4 mg/dl) than those fed the FGU diet. Blood urea nitrogen (BUN) concentration was significantly lower for cows fed the PCU (16.7 mg/dl) and SBM (16.4 mg/dl) diets than the FGU (18.7 mg/dl) diet. Cows fed the PCU diet had less surplus ruminal N than those fed the FGU diet and produced a comparable lactation performance to the SBM diet, suggesting that polyurethane coated urea can partially substitute soybean meal in the dairy cow diet without impairing lactation performance.

• 한국식품과학회지
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• 제20권6호
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• pp.840-844
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• 1988

효소를 이용하여 증자공정 없이 쌀가루를 분해시켜 고단백 쌀가루를 제조하고 그 이용성에 대하여 연구하였다. 증자하지 않은 쌀가루 slurry를 0.25% ${\alpha}-amylase$, 0.5% glucoamylase로 $55^{\circ}C$에서 24시간 동안 효소반응 시켰다. 가수분해된 전분용액은 원심분리하고 침전물은 열풍 건조시켜 단백질 함량이 20.8%인 고단백 쌀가루를 제조하였고 원심분리한 상둥액인 glucose용액은 고정화된 glucose isomerase를 이용하여 $60^{\circ}C$에서 100분간 이성화시켜 고과당 용액(high-fructose solution)을 제조하였다. 이때 제조된 고과당 용액의 조성은 glucose 56%, fructose 42%, oligosaccharide가 2%이었다. 고단백 쌀가루의 영양적인 질을 측정하기 위하여 우유단백질, 콩단백질, 쌀가루식이군과 동물실험을 통하여 체중증가량, FER, PER, liver weight 등을 비교하였다. 고단백 쌀가루, 우유단백질 및 대두단백질 식이군은 모든 항목에서 비슷하였으나 쌀가루식이군보다는 월등히 우수하였다. 이상의 결과로 보아 고단백 쌀가루는 성장기 아동들의 영양식품으로서 이용가능성이 크다고 볼 수 있으며, 부산물은 고과당으로 제조하여 감미원으로 이용될 수 있다.

• Journal of Applied Biological Chemistry
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• 제57권1호
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• pp.95-101
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• 2014

새만금 유역내 밭작물 재배 농경지의 작부체계와 관련된 최적관리기법을 적용하여 각각의 시나리오별로 농업비점오염원의 저감효과를 분석하였다. 또한 새만금 유역내 동진강 수계와 만경강 수계를 대상으로 행정구역별 작물양분의 투입량 실태분석과 향후 변화 추이에 대한 평가를 수행하였다. 새만금 유역 만경강 수계에서 2012년 기준으로 2020년에는 질소질비료 18%, 인산질비료 22%가 감소하는 추세였으며, 동진강 수계에서는 질소질비료 30%, 인산질비료 19%가 감소할 것으로 평가되었다. 반면, 퇴비의 경우에는 만경강 수계에서는 17%, 동진강 수계에서는 37% 정도 사용량이 증가할 것으로 추정되었다. 새만금 유역내 밭작물의 작부체계 변경과 관련된 최적관리기법 시나리오 가운데 Scenario 1 (동계작물 겉보리와 쌀보리를 경관 녹비작물인 헤어리벳치 또는 자운영으로 작부체계를 변경한 경우) 적용시 질소 41%, 인산 47%의 작물양분 투입량을 감소시키는 결과를 초래할 수 있는 것으로 나타났으며, Scenario 2 (화학비료 시비량이 많은 고추작물을 질소고정능력이 높은 콩작물로 작부체계를 변경한 경우) 적용시 질소 30%, 인산 23%의 작물양분 투입량을 감소시키는 결과를 초래할 수 있는 것으로 나타났으며, Scenario 3 (시나리오 1과 시나리오 2의 통합) 적용시 질소 72%, 인산 70%의 작물양분 투입량을 감소시키는 결과를 초래할 수 있는 것으로 평가되었다. 새만금 유역에서 담수호 수질보전을 위한 유역관리기법 개발시 작물양분요구량이 높은 작물의 재배를 최소화하고 양분배출형 작부체계가 아닌 양분흡수형 작부체계로의 전환을 통한 최적관리기법 모델 개발이 필요할 것으로 판단된다.

• Journal of Nutrition and Health
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• 제37권7호
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• pp.550-556
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• 2004

Dietary pattern analysis is important complementary approach for identifying associations between diet and chronic disease. A case-control study was conducted in order to examine dietary patterns and the risk of colon cancer in Korea. Data were collected from both 137 cases with either colorectal cancer or large bowl adenomatous polyps and 134 controls regarding social-demographic characteristics and food intake using a semi-quantitative food frequency questionnaire. We conducted factor analysis and identified 6 major dietary patterns: 'Well-being diet' characterized by higher intakes of potatoes, yogurt, soybean paste and vegetables, 'Meat & fish', 'Milk & juice', 'Pork & alcohol', 'Rice & kimchi', and 'Coffee & cake'. We calculated factor scores for each participant and examined the associations between dietary patterns and colon cancer risk. After adjusting for potential confounders, there was a relative risk for colon cancer of 0.16 (95% confidence interval, 0.07 - 0.34) when comparing the highest with the lowest tertile of the 'Well-being' pattern. Significant trends of decreasing risk of colon cancer also emerged with the 'Milk & juice' (OR = 0.40, 95% CI = 0.20 - 0.79). In contrast, inverse associations of the risk were found for 'Pork & alcohol' (OR = 1.92, 95% CI = 0.93 - 3.97), 'Coffee & cake' (OR = 2.18, 95% CI = 1.07 - 4.46). For the 'Meat & fish' pattern, the decreased risk of colon cancer was observed in the second tertile, but not in the highest tertile when comparing to the lowest. The 'Rice & kimchi' pattern had a nonsignificant association with the risk. These data suggest that major dietary patterns derived from the FFQ associated with the risk of colon cancer in Korea. Since foods are not consumed in isolation, dietary pattern research in natural eating behavior may be useful for understanding dietary causes of colon cancer.