• 한국식품영양학회지
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• 제31권3호
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Journal of Information Science Theory and Practice
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• 제2권4호
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• pp.61-76
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• 2014

The exponential growth of information on the web far exceeds the capacity of present day information retrieval systems and search engines, making information integration on the web difficult. In order to overcome this, semantic web technologies were proposed by the World Wide Web Consortium (W3C) to achieve a higher degree of automation and precision in information retrieval systems. Semantic web, with its promise to deliver machine understanding to the traditional web, has attracted a significant amount of research from academia as well as from industries. Semantic web is an extension of the current web in which data can be shared and reused across the internet. RDF and ontology are two essential components of the semantic web architecture which support a common framework for data storage and representation of data semantics, respectively. Ontologies being the backbone of semantic web applications, it is more relevant to study various approaches in their application, usage, and integration into web services. In this article, an effort has been made to review the research work being undertaken in the area of design and development of ontology supported information systems. This paper also briefly explains the emerging semantic web technologies and standards.

• 한국식생활문화학회지
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• 제1권1호
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• pp.31-43
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• 1986

There is the picture of four gods(四神圖) painted on the wall of old tomb of Koguryo dynasty in $4{\sim}5$ century. Four gods in this picture were Symbolized by four animals, tortoise, tiger, ryong which is imaginative large Snake, and bong hwang which is also imaginative birds. Those animals wese believed at that time as protecting geities against all of the haman disaster and evils. The peoples of Kojosun dynasty carried those animal charms, and painted or graved on some where of living environment such as furniture, utensils, tools, wall, ceiling, etc. They ate those animals as food or medicine to treatment of all disieses and to get rid of evils and to gain well-being. A lot of examples in historical records were cited and interrelated to above super stitions.

• 한국식품위생안전성학회지
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• 제2권3호
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• pp.137-148
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• 1987

The wholesomeness studies on irradiated foods and the evaluation of the data obtained have been conducted at both national and international levels. The conclusion of the FAO/IAEA/WHO Expert Committee on Wholesomeness of Irradiated Food in 1980 that irradiated foods treated with doses up to 10 kGy are safe for human consumption are being significantly influencing on the regulatory circumstances, in individual countries as well as a regional economic community. Principles of the wholesomeness evaluation, importance of radiation chemical considerations, methodology of toxicological testing and the interpretation of in vitro and in vivo toxicity studies are discussed. Emphasis is placed on the progress of methods for wholesomeness studies and data evaluations and also on the importance e of comparative assessments together with safety problems concerning other food treatments and environmental factors.

• 한국축산식품학회지
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• 제41권1호
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• pp.1-7
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• 2021

This mini review focuses on foodborne illnesses and outbreaks caused by food-producing animals because statistical information of the foodborne illnesses is important in human health and food industry. Contaminated food results in 600 million cases of foodborne diseases and 420,000 deaths worldwide every year. The world population is currently 7.8 billion, and 56 million people die every year; of these, every year, 7.69% of people experience foodborne diseases, and 7.5% of annual deaths (56 million deaths) was died by foodborne illness in the world. A majority of such patients are affected by norovirus and Campylobacter. Listeria monocytogenes is the most fatal. In the United States, except for those caused by Campylobacter, the number of foodborne diseases did not decrease between 1997 and 2017, and cases caused by Toxoplasma gondii are still being reported (9 cases in 2017). The percentage of foodborne illnesses caused by food-producing animals was 10.4%-14.1% between 1999 and 2017 in the United States. In Europe, foodborne illnesses affect 23 million people every year and cause approximately 5,000 deaths. Europe has more Campylobacter- and Salmonella-related cases than in other countries. In Australia, the highest number of cases are due to Campylobacter, followed by Salmonella. In Korea, Escherichia coli followed by norovirus. Campylobacter- and Clostridium perfringens-related cases have been reported in Japan as well. This review suggests that Campylobacter, Salmonella, L. monocytogenes, and E. coli, which are usually isolated from animal-source food products are associated with a high risk of foodborne illnesses.

• 한국축산식품학회지
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• 제42권1호
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• pp.1-17
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• 2022

Lipids are one of the major macronutrients essential for adequate growth and maintenance of human health. Their structure is not only complex but also diverse, which makes systematic and holistic analyses challenging; consequently, little is known regarding the relationship between phenotype and mechanism of action. In recent years, rapid advancements have been made in the fields of lipidomics and bioinformatics. In comparison with traditional approaches, mass spectrometry-based lipidomics can rapidly identify as well as quantify >1,000 lipid species at the same time, facilitating comprehensive, robust analyses of lipids in tissues, cells, and body fluids. Accordingly, lipidomics is now being widely applied in various fields, particularly food and nutrition science. In this review, we discuss lipid classification, extraction techniques, and detection and analysis using lipidomics. We also cover how lipidomics is being used to assess food obtained from livestock and poultry. The information included herein should serve as a reference to determine how to characterize lipids in animal food samples, enhancing our understanding of the application of lipidomics in the field in animal husbandry.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2005년도 2005 Annual Meeting & International Symposium
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• pp.66-70
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• 2005

Microbiology research must be conducted in a fashion that assures the health and well being of the researcher and the safety of the community. This lecture raises awareness of biosafety issues and discusses how the interaction of the pathogen being studied, the person conducting the research, and the practices being used can be manipulated to assure safety. The characterization of pathogens into Risk Groups, how these relate to Biosafety Levels, and the personal practices and laboratory design criteria associated with each Biosafety Level are explained. The importance of preventing or containing aerosols, limiting opportunities for cross-contamination, and taking a flexible multi-component approach to biosafety are emphasized.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1008-1014
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• 2013

본 연구에서는 동충하초, 자소엽, 단삼, 전칠, 명월초 물 추출물이 당대사 관련 효소인 GCK(glucokinase), PDH(pyruvate dehydrogenase) 및 ACC(acetyl CoA carboxylase) mRNA 발현 정도에 미치는 영향을 검토하였다. GCK mRNA 발현은 동충하초 물 추출물을 250 ppm로 처리했을때 181%로 가장 높게 증가되었다. PDH mRNA 발현은 100 ppm에서 명월초(215%)> 단삼(193%)> 전칠(125%)> 동충하초(111%)의 순으로 증가되었으며, 250 및 500 ppm에서는 각각 명월초(251%)와 동충하초(210%) 물 추출물에서 높게 나타났다. ACC mRNA 발현은 자소엽, 단삼, 전칠의 경우 대조구보다 낮거나 유사한 수준을 나타내었지만, 동충하초 물 추출물은 대조구와 비교하여 100 ppm에서 141%, 250 ppm에서 284%로 크게 증가되었다. 명월초 물 추출물은 187~199% 범위에서 ACC mRNA 발현을 크게 증가시켰다. 결과적으로 동충하초와 명월초 물 추출물이 다른 소재들에 비해 간의 GCK, PDH, ACC mRNA 발현을 증가시킴으로써 혈당강하 작용을 나타낼 것으로 판단하였다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.698-708
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• 2011

The purpose of this study was to analyze methods and contents of global Korean food marketing. In-depth interviews were conducted from July to October in 2010 using a qualitative research approach. Government agencies and restaurant companies emphasized well-being and healthy aspects as a Korean food identity. Regarding the marketing contents, government agencies commonly included standard loanword orthography and recipes. On the other hand, restaurant companies contained their own contents differentiated from other brands. Government agencies used CF, video, book and newspaper as communication channels but restaurant companies did not have systematic communication channels. Government agencies attempted to use holding, supporting and participating expositions as communication methods, whereas restaurant companies mainly used sales promotion and point-of-purchase as communication methods.

• The Journal of Asian Finance, Economics and Business
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• 제6권3호
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• pp.215-223
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• 2019

The study aims to investigate the recommendation and revisit intentions of foreign tourists in Ho Chi Minh city, Vietnam through their satisfaction with local foods. The study proposed the group of five attributes for food image: taste, health concern, price, serving style, vendor/ restaurant staffs. The relationship between these attributes of food image and food satisfaction, as well as the one between food satisfaction and behavioral intentions were investigated. To ensure a high ratio of answers, a face-to-face survey was conducted in famous places at Ho Chi Minh city. Data with 210 foreign tourists. The study uses the methods of descriptive statistics, EFA, Cronbach Alpha and regression. The results showed that Five attributes of food image were chosen for the research, being taste, health concern, price, serving style and vendors/ restaurant staffs. All of these attributes showed a positive relationship with satisfaction. Among five factors, taste had the most impact on food satisfaction. Through the analysis of several attributes of food images, this study provides managerial implications for tourism marketers in researching the positive influence of food image on tourists' satisfaction which leads to their positive word-of-mouth and return to the tourism place.