• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.125-138
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• 2006

The purpose of this study are to find out various the significant factors impinging on the attitude of consumer, between attitude of consumer and preference of consumer in the Food and Beverage industry. For these purposes, two hypothesis were established as follows : (1) The reactions of consumer should have a significant effect on the attitude of consumer in the Food and Beverage industry. (2) The attitude of consumer should have a significant effect on the preference of consumer in the Food and Beverage industry. The verification of the proposed hypothesis showed the following results : First, it was found that the consumer's recognition reaction of employees have significant on price and variety of menu. Second, it was found that the consumer's emotion reaction have significant on feeling, taste of food and so on. Third, it was found that the consumer's action reaction have significant on expense.

• 한국식품조리과학회지
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• 제11권3호
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• pp.274-281
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• 1995

This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.

• 산업식품공학
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• 제21권1호
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• pp.12-21
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• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

• Journal of Microbiology and Biotechnology
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• 제25권8호
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• pp.1195-1204
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• 2015

Increasing evidence suggests that gut microbiota underpin the development of health and longevity. However, our understanding of what influences the composition of this community of the longevous has not been adequately described. Therefore, illumina sequencing analysis was performed on the gut microbiota of centenarians (aged 100-108 years; RC) and younger elderlies (aged 85-99 years; RE) living in Bama County, Guangxi, China and the elderlies (aged 80-92 years; CE) living in Nanning City, Guangxi, China. In addition, their diet was monitored using a semiquantitative dietary questionary (FFQ 23). The results revealed the abundance of Roseburia and Escherichia was significantly greater, whereas that of Lactobacillus, Faecalibacterium, Parabacteroides, Butyricimonas, Coprococcus, Megamonas, Mitsuokella, Sutterella, and Akkermansia was significantly less in centenarians at the genus level. Both clustering analysis and UniFraq distance analysis showed structural segregation with age and diet among the three populations. Using partial least square discriminate analysis and redundancy analysis, we identified 33 and 34 operational taxonomic units (OTUs) as key OTUs that were significantly associated with age and diet, respectively. Age-related OTUs were characterized as Ruminococcaceae, Clostridiaceae, and Lachnospiraceae, and the former two were increased in the centenarians; diet-related OTUs were classified as Bacteroidales, Lachnospiraceae, and Ruminococcaceae. The former two were deceased, whereas the later one was increased, in the high-fiber diet. The age and high-fiber diet were concomitant with changes in the gut microbiota of centenarians, suggesting that age and high-fiber diet can establish a new structurally balanced architecture of gut microbiota that may benefit the health of centenarians.

• 식품산업과 영양
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• 제15권2호
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• pp.16-18
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• 2010

• 식품산업과 영양
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• 제5권3호
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• pp.21-26
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• 2000

• 식품산업과 영양
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• 제17권1호
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• pp.17-24
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• 2012

• Safe Food
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• 제2권2호
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• pp.28-32
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• 2007

• 식품산업과 영양
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• 제4권3호
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• pp.27-29
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• 1999

• 식품산업과 영양
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• 제13권1호
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• pp.1-10
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• 2008