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        검색결과 147

        81.
        2009.09 구독 인증기관 무료, 개인회원 유료
        Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and β-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.
        4,000원
        82.
        2009.06 구독 인증기관 무료, 개인회원 유료
        Perception of sweet compounds is important for animals to detect external carbohydrate source of calories and plays a crucial role in feeding behavior of animals. Recent progress in molecular genetic studies provides evidence for a candidate receptor (heterodimers with taste receptor type 1 member 2 and 3: T1R2/T1R3), and major downstream transduction molecules required for sweet taste signaling. Several studies demonstrated that the sweet taste signal can be modulated by a satiety hormone, leptin, through its receptors expressed in a subset of sweet-sensitive taste cells. Increase of internal energy storage in the adipose tissue leads to increase in the plasma leptin level which can reduce activities of sweet-sensitive cells. In human, thus, diurnal variation of plasma leptin level parallels variation of taste recognition thresholds for sweet compounds. This leptin modulation of sweet taste sensitivity may influence individuals' preference, ingestive behavior, and absorption of nutrients, thereby plays important roles in regulation of energy homeostasis.
        3,000원
        84.
        2009.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.
        4,000원
        85.
        2008.09 구독 인증기관 무료, 개인회원 유료
        Glutamate-induced cobalt uptake reveals non-NMDA glutamate receptors (GluRs) in rat taste bud cells. Previous studies suggest that glutamate-induced cobalt uptake in taste cells occurs mainly via kainate type GluRs. Cobaltstained cells were immunoreactive against GluR6 and KA1 subunits of GluRs. However, the functions of those type of receptors are not known yet. It is important question which types of taste cells are cobalt-stained when stimulated by glutamate and whether they express these kinds of GluRs. Circumvallate and foliate papilla of Sprague-Dawley rats (45-60 days old) were used. A cobalt-staining technique combined with immunohistochemistry against specific markers for taste bud cell types, such as blood group H antigen (BGH), α-gustducin (Gus), or neural cell adhesion molecule (NCAM) was employed. We also performed double labeling of GluR6 or KA1 subunits of GluR with each specific marker for taste bud cell types. Lots of cobaltstained taste bud cells expressed Gus-like immunoreactivity, and subsets of the cobalt stained cells appeared NCAM- or BGH-like immunoreactivity. Stimulation with 1 mM glutamate significantly increased the number of cobaltstained cells in Gus-like immunoreactive cells, but not in NCAM- or BGH-like immunoreactive cells. In the double labeling experiments, GluR6 and KA1 subunits of GluRs were mainly expressed with Gus. These results suggest that kainate glutamate receptors preferentially expressed in type II taste bud cells in rat.
        4,000원
        86.
        2008.03 구독 인증기관 무료, 개인회원 유료
        Taste is a critically important sense for the survival of an organism. However, structure and distribution of taste receptors were only recently investigated. Although expression of the ion channels responsible for the sense of salty taste and acidity was observed in the non-taste cells, receptors for sweet and bitter taste were only identified in taste cells. Salivary glands are involved in the sensing of taste and plays important roles in the transduction of taste. The purpose of this study is to examine whether taste receptors are present in the salivary glands and to provide clues for the investigation of the taste-salivary glands interaction. Using microarray and RT-PCR analyses, the presence of taste receptor mRNAs in the rat von Ebner gland and submandibular gland was confirmed. Type I taste receptors were preferentially expressed in von Ebner gland, whereas type II taste receptors were expressed in both von Ebner gland and submandibular gland. The tastespecific signal tranducing proteins, Gαgustducin and phospholipase C β2, were also detected in both salivary glands by immunohistochemistry. Finally, the activation of the calcium signal in response to bitter taste in the acinar cells was also observed. Taken together, these results suggest that taste receptors are present in the von Ebner gland and submandibular gland and that type II taste receptors are functionally active in both salivary glands.
        4,200원
        89.
        2007.02 구독 인증기관 무료, 개인회원 유료
        Algae-related taste and odor problems are recognized by the water community worldwide to be major causes of consumer complaints and a loss in confidence of drinking water safety by the general public. Such problems can be arisen by natural and anthropogenic means, even by drinking water treatment processes. Microorganism is a common cause of naturally produced taste and odor. In this connection, the role of microorganisms and their metabolites are reviewed in the viewpoint of taste and odor in drinking water supplies.
        4,900원
        92.
        2005.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 외식산업을 대상으로 6시그마에서 사용하는 프로세스 개선의 접근방식과 그 통계적 기법을 활용하여, 고객만족의 핵심요인 중의 하나인 음식 맛의 일관성을 구현하는 방안을 제시하고자 하였다. 연구방법으로는, 프로세스 개선을 위한 6시그마 로드맵 DMAIC(Define, Measure, Analyze, Improve, Control) 방식을 사용하였고, 연구대상은 단체급식에서 사용하는 특정 메뉴를 중심으로 하였고, 관련 데이터는 해당 기업에서 실험한 자료와 전문가 집단을 대상으로 한 Brainstorming, Matrix 분석기법, 그리고 상관분석과 t-test 등을 통해 특정메뉴(돈육고추장볶음)의 조리작업에 필요한 구성요소 -식재료 및 조리방법-를 제시하고 이들 중에서 가장 적합한 맛을 만들기 위한 최적의 조합을 도출한 결과, 해당메뉴의 양념을 구성하는 마늘, 고춧가루, 참기름의 구성비가 제시되었다. 이 외에도 조리방식과 비용 측면에서도 최적의 조건을 도출함으로써 음식 맛의 개선과 품질관리의 일관성 방안이 제시되었다.
        4,000원
        96.
        2003.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.
        4,000원
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