• 한국식품영양학회지
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• 제34권1호
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• pp.96-106
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• 2021

The purpose of this study was to compare the differences in the quality of dietary and life across age groups of Korean adults. According to life cycle, four age groups (20~29, 30~49, 50~64, ≥65) were created. Anthropometric indices showed significant differences according to age group (p<0.001). Energy intake significantly decreased according to age group as a result of decreased protein and fat intake (p<0.001). The intake levels of minerals, vitamins, and dietary fiber per 1,000 kcal were the lowest in the 20~29 age group (p<0.001). Whereas saturated fatty acids, MUFA, and PUFA intake levels were the highest for those in the 20~29 age group (p<0.001). The quality of dietary (DQI-I) increased with age group, but the quality of life (EQ-5D index) decreased (p<0.001). The quality of dietary showed 5.8% explanation power on the quality of life (p<0.001). Additionally, diet moderation was shown as having a negative effect, but the diversity and balance of diets had a positive effect on the quality of life. By age group, the relationship between quality of dietary and quality of life was the highest in ≥65 age group. These results suggest that practical dietary education is needed from the 20's to ensure the quality of healthy life for the elderly.

• Applied Biological Chemistry
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• 제9권
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• pp.65-70
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• 1968

백자실(柏子實)의 Amino 산(酸), 당(糖), 지방(脂肪), 무기물(無機物), vitamin을 분석(分析)하고 이 결과(結果)로 백서(白鼠)의 영양실험(榮養實驗)을 한 결과(結果), 단백질(蛋白質)의 소화율(消化率)은 87%, T.D.N.은 159.4%며 백자실중(柏子實中)에는 성장촉진(成長促進) 급(及) 사료효율(飼料效率)이 증대(增大)하는 U.G.F.의 존재(存在)를 확인(確認)하고 실험(實驗)한 백서(白鼠)를 해체(解體)한 결과(結果) 심장(心臟), 신장(腎臟), 비장(脾臟)이 약간(若干) 비대(肥大)하였음을 인정(認定)했다.

• 한국생활과학회지
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• 제3권1호
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• pp.51-58
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• 1994

The rapid development of science and technology has brought about a quantitative expansion and a decrease of practical life span of information. Food science, a kind of life science and practical science, can not be an exception. Analysis of food components is the fundamental basis of the Food Science. So I would like this to be of some help to the following researches through the quantitative and qualitative analysis of the contents of the food analysis research papers in food science related Korean journals. Five hundred seventy four research papers published from 1984 to 1993 in the three journals, that is, Korean Journal of Food Science & Technology. The Korean Journal of Nutrition, The Korean Journal of Home Economics, which is three major journals read by people in Home Economics area are analyzed in this study. The method applied in this study is content analysis. Followings are the results of the content analysis : 1) When categorize the material foods into food groups, cereal group is analyzed most often(15.8%), followed by fish and shellfish group(12.4%), oil and fat group(11.8%). The least often analyzed food group is egg group. Among the food soybean is most often analyzed(6.0%), followed by polished rice(3.7%), glutinous rice(2.2%), cabbage(2.1%) and human milk(1.8%). 2) About the analyzed food components, the general components such as moisture, crude protein, crude fat, carbohydrate and ash has been analyzed very often but the trace nutrients such as vitamins and minerals has scarcely been analyzed. 3) The method used in the food components analysis is usually AOAC(Association of Official Analytical Chemist, USA). HPLC was applied to the analysis of many food components like amino acids, fatty acids, vitamin A, thiamin, riboflavin, niacin, vitamin C and vitamin E.

• Ocean and Polar Research
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• 제34권3호
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• pp.297-304
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• 2012

Pylaiella littoralis was collected in the Chuuk lagoon of the Federated States of Micronesia (FSM). The FSM has a variety of coral reef ecosystems, which provide essential materials, such as minerals, vitamins, essential amino acids, for marine organisms. In this study, the antioxidant activities of ethanol and enzymatic extracts of P. littoralis were evaluated by measuring their scavenging activities on DPPH free radical, Alkyl radical, hydroxyl radical and cell viability. The enzymatic extracts were hydrolyzed to prepare water soluble extracts by using five carbohydrate degrading enzymes (AMG, Celluclast, Termamyl, Ultraflo, and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, and Protamex). As a result, the enzymatic extracts prepared by Flavourzyme, Ultraflo, and Kojizyme exhibited the greatest effects in DPPH free radical, alkyl radical scavenging activity and cell viability. Also, these enzymatic extracts had a higher antioxidant effect then commercial antioxidants in DPPH free radical and Alkyl radical scavenging activity. This study suggests that P. littoralis might be a useful source of natural antioxidants for the development of dietary supplements.

• 동아시아식생활학회지
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• 제19권4호
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• 한국조리학회지
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• 제17권1호
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• pp.218-225
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• 2011

약과의 주재료인 밀가루에 비빔밥에 첨가되고, 비타민, 무기질, 섬유질을 풍부히 함유하는 채소 분말의 첨가함량을 0, 3, 6, 9 그리고 12%로 하여 약과를 제조한 후 흡유량, 일반성분, 산가, TBA, 조직감, 관능평가를 실험하여 약과의 품질특성을 조사하였다. 산가는 대조구에서 0.33으로 9%와 12% 첨가구에서 1.46으로 증가 폭이 가장 컸다. TBA변화는 3% 첨가구에서 0.140 가장 낮게 증가 하였으며, 12% 첨가구에서 0.328 가장 증가 폭이 컸다. 조직감은 채소 분말 함량이 증가함에 따라 경도, 응집성, 검성, 씹힘성은 증가하는 경향을 나타내었으며, 탄성은 감소하는 경향을 나타내었다. 약과의 관능평가 결과는 외관은 대조구에서 가장 높은 점수를 받았으며, 맛에서는 9% 첨가구가 가장 높은 점수를 받았다. 그러나 향, 조직감, 종합도에서는 3% 첨가구가 가장 높은 점수를 받았다.

• 문화기술의 융합
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• 제5권4호
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• pp.467-472
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• 2019

해조류는 무기질, 비타민, 단백질, 섬유소가 풍부하며 녹조류에 속하는 청각(Codium fragile)은 청각과이며, 우리나라, 동아시아, 오세아니아 등 해안에 분포해 있고 우리나라와 각국에서 식재료 뿐만 아니라 건강기능소재로 사용되고 있다. 본 연구에서는 청각을 주정으로 추출하고 농축하여 DPPH 라디칼 소거능, SOD 활성, FRAP과 ABTS 양이온 라디칼 소거능을 확인하였다. 그 결과 DPPH 소거능 측정 결과 6.25, 12.50, 25, 50, $100{\mu}g/mL$ 농도에서 0.83, 22.83, 38.27, 40.93, 45.60%의 소거능을 나타냈으며, SOD 유사활성 측정 결과 23.13, 33.63, 33.93, 44.07, 59.07%의 유사활성능을 보였다. FRAP과 ABTS도 앞에서 했던 실험 결과와 마찬가지로 농도의존적으로 항산화 활성을 보였다. 따라서 본 연구결과에서는 천연 소재인 청각을 이용하여 화장품 소재로서 활용할 수 있음을 확인하였다.

• 셀메드
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• 제8권4호
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• pp.20.1-20.5
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• 2018

Cancer is considered one of the deadly diseases in the world. According to WHO cancer now causes more deaths than all coronary heart disease. The incidence and mortality of the worldwide major cancers are now available in the GLOBOCAN series of the International Agency for Research on Cancer. The transition of global demographic and epidemiologic shows that burden of cancer will increase particularly in low and middle income countries, with over 20 million new cancer cases expected annually as early as 2025. Medicinal plants made known to be prospective and useful job for the treatment of several diseases and disorders from prehistoric days to nowadays. One of the commonly used plants, which have supporting evidences from the recent scientific data for the different types of cancers, is Carica papaya. Papaya (Carica papaya) is widely used as folk caloric herbal medicine, being a powerhouse of nutrients and accessible throughout the year. It is a rich source of three powerful antioxidants, the minerals, vitamins and contains high content of fibre. Carica papaya has provided many remedies for various diseases from ancient days to nowadays, and is regarded as a Nutraceutical. Because of this comprehensive medicinal value of Carica papaya, we are trying here to convey the reports studied especially for the anticancer activities of the age-old fruit, which will help researchers to pull in concert data and may be a "lead" for the one of the dangerous disease in the world.

• 한국식생활문화학회지
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• 제36권1호
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• pp.66-75
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• 2021

Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwater systems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attention as a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through their rapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source because they can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Several microalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functional health supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substances such as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to be used as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due to population growth. They can be added to various foods in the form of powder or liquid extract for enhancing the quality characteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives and summarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.

• 생명과학회지
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• 제20권9호
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• pp.1358-1364
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• 2010

본 연구는 감귤부산물을 급여한 계란의 품질 및 지방산조성에 미치는 영향을 검토하기 위하여 실시하였다. 계란은 감귤부산물을 급여하지 않은 것(T0)과 급여한 것(T1)으로 하였다. 난백과 난황의 일반성분, 콜레스테롤, 무기질, 색소 및 총아미노산은 T0 및 T1 사이에 유의한 차이가 없었다. 난황의 열량은 T1이 T0보다 높았으며, 난백 및 난황의 유리아미노산 총량은 T1이 T0보다 유의하게 높았다(p<0.05). 난황의 포화지방산:불포화지방산의 비율은 T0 및 T1 사이에 차이가 없었으나 linolenic acid는 T1이 T0보다 유의하게 높았다(p<0.05). 이상의 결과에서 감귤부산물은 산란계의 사료에 첨가하여 급여할 수 있으며, 감귤부산물의 처리방법이 될 수 있다.