간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 24 No. 4 (2011년 12월) 42건
21.
2011.12
구독 인증기관 무료, 개인회원 유료
Bacillus cereus is widely distributed on various foods and is known to cause clinical infections, food poisoning toxin induced diarrhea and vomiting. In this study, B. cereus group detected and analyzed rice, rice bran, and biofilm characterization of B. cereus confirmed. B. cereus was identified in approximately 34.6% of brown rice and 50.0% of rice bran. B. thuringiensis was detected in 3.9% of brown rice and 23% of rice bran, and B. mycoides was isolated from rice bran. The microtiter plate assay detected differences in biofilm-forming ability among B. cereus group isolates. Biofilm of B. cereus seemed to increase the MIC values of antimicrobial agent and antibiotic compounds compared with planktonic cells. Therefore, sufficient attention should be given to good manufacturing practice and good agriculture practice to avoid contamination of B. cereus group raw material including rice.
4,000원
22.
2011.12
구독 인증기관 무료, 개인회원 유료
Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.
4,000원
23.
2011.12
구독 인증기관 무료, 개인회원 유료
This study investigated the hotel buffet restaurant`s service quality, emotional reaction of customer, recommendation intention, and defection intention. The survey was conducted from January 3 to February 7 in 2011, and 400 respondents were used in the data analysis. As a results of this study, the hotel buffet restaurant`s service quality was classified by the interaction, outcome, and physical environment quality. The emotional reaction of hotel buffet restaurant`s customer was classified by the positive and negative emotion. The all factors of hotel buffet restaurant`s service quality had a positive impact on positive emotion, while it had a negative impact on negative emotion. The positive emotion reaction of hotel buffet restaurant`s customer had a positive impact on the recommendation intention, while the negative emotion had a negative impact on the recommendation intention. And the negative emotion had a positive impact on the defection intention in hotel buffet restaurants. In addition, there were partially differences in the service quality and emotional reaction by general characteristics. There were significant differences in the recommendation intention by marriage status and monthly income. Therefore, the hotel buffet restaurants have to design a strategy of service for increasing customer`s positive emotion and recommendation intention.
4,000원
24.
2011.12
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby find out the optimal communication method to give desirable information to the general public. To perform this study were recruited and trained by monitoring education before and during the study. 3 domestic TV channels were selected to be monitored, for 3 months. Results of this study were as follows: First, the total reporting cases of information about foods and nutrition were 154, When each monitored contents was seen from the domain of programs, 128 cases(83.1%) were from current affairs and information program, and 26(16.9%) were from entertainment program. Second, according to survey by channel cases are 26(16.9%) from KBS, 54 cases(35.1%) from MBC, 74 cases(48.1%) from SBS, which means SBS reported the most about nutritional foods. Third, the frequency of reporting information on the overall diet and food & ingredient, cuisine & cookey, health & diet therapy and obesity & diet in order. Forth, among the 26 cases of positive or negative implications made by each cannel of KBS, 18 cases were delivered in positive ways, 7 cases had positive and negative point of views mix together, and 1 cases was negatively delivered. Finally, the most important thing is to organiae the advisory team by connecting mass media and specialist, and the educational program of nutrition should be developed for the communication of right information about foods and nutrition.
4,000원
25.
2011.12
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to assess dietary variety by food habits(regularity of meal time, regularity of repast, repast of breakfast, lunch, and supper, number of suppers and night snacks per week, and duration of meal) in 138 female university students residing in Bucheon and its adjacent area. Food habits were assessed via a self reporting questionnaire, and a 3-day dietary recall survey was conducted by interviewing. Dietary variety was assessed by dietary diversity score(DDS), meal balance score(MBS), and dietary variety score(DVS). The average DDS, MBS, and DVS were 3.87±0.57, 7.27±1.48, and 12.59±3.14, respectively. The DDS(2.21±0.83) of the breakfast in the group in which the regularity of meal time per week was 5~7 days was significantly higher(p<0.01) than the DDS(1.47±0.96) of the breakfast in the group in which the regularity of meal time per week was ≤2 days. The MBS(6.69±1.43) of the group in which the regularity of meal times per week was ≤2 days was significantly lower(p<0.01) than the MBS of the group in which the regularity of meal time per week was ≥3 days. The DDS(2.38±0.69) of the breakfast in the breakfast over eating group was significantly higher(p<0.001) than the DDS(1.83±0.83) of breakfast under eating group. The MBS(6.56±1.46) in the breakfast skipping group was significantly lower(p<0.01) than the MBS(about 7.6) in other breakfast eating groups, and the DVS (13.79±3.21) in the breakfast over eating group was significantly higher(p<0.05) than the DVS(11.53±2.94) in the breakfast skipping group. The DDS of breakfast, lunch, and snack were not significantly correlated with the number of suppers per week, but the DDS(2.65±0.52) of the supper in the group in which the number of suppers per week was 7 was significantly higher(p<0.05) than the DDS(2.22±0.49, 2.25±0.62) of the supper in the group in which the number of suppers per week was ≤2, 3~4. The DDS, MBS and DVS were not significantly correlated with the number of suppers per week. The DDS(1.33±1.25) of the breakfast in the group in which the number of night snacks per week was 6~7 was significantly lower(p<0.05) than the DDS of the breakfast in the group in which the number of night snacks was ≤5. Also, the DDS(4.42±0.32) per day in the group in which the duration of meal was <10 min. was significantly higher(p<0.01) than the DDS(3.51±0.53) per day in the group in which the duration of meal was ≥30 min. These findings suggest that nutritional education based on female university students` eating variety and food habits(regularity of meal time, regularity of repast, repast of breakfast, lunch, and supper, number of suppers, and night snacks per week, and duration of meal) may be required to improve dietary variety.
4,800원
26.
2011.12
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks(p<0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 ㎎ gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 ㎎ gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences(p<0.05) in taste, texture, and overall acceptability of the soybean snacks.
4,000원
27.
2011.12
구독 인증기관 무료, 개인회원 유료
This study was focused on the determination of antibacterial activity of Scutellaria baicalensis extract against antibiotic resistant bacteria(Salmonella Enteritidis, Staphylococcus aureus and enteroaggregative E. coli). Extract of Scutellaria baicalensis were tested for antibacterial activity by paper disc methods. The Scutellaria baicalensis extract in 0.1 g/㎖ and 0.2 g/㎖ showed a significant antibacterial activity against antibiotic resistant bacteria. Minimum inhibitory concentration (MIC) of Scutellaria baicalensis extract were appeared to 2, 048 ㎍/㎖ at S. Enteritidis, S. aureus and enteroaggregative E. coli. Finally, the growth incubation curve was determined using Scutellaria baicalensis extract against S. Enteritidis, S. aureus and enteroaggregative E. coli. The growth of S. Enteritidis was significantly inhibited within 10 hours by the addition of at least 10, 000 ppm of Scutellaria baicalensis extract. The 10, 000 ppm of Scutellaria baicalensis extract retarded the growth of S. aureus and enteroaggregative E. coli more than 10 hours. In conclusion, Scutellaria baicalensis extract might be useful to control antibiotic resistant bacteria in vitro.
4,000원
28.
2011.12
구독 인증기관 무료, 개인회원 유료
The antioxidant activities of the ethanol extract of Arctium lappa were assessed by measuring the 1, 1-diphenyl-2-picryl- hydrazyl(DPPH) radical scavenging effect, inhibition of Fe2+-induced lipid peroxidation, inhibition of malondialdehyde(MDA)- bovine serum albumin(BSA) conjugation reaction and antimutagenic capacities using the Ames test. The DPPH radical scavenging activity and inhibition of Fe2+-induced lipid peroxidation of the Arctium lappa ethanol extract significantly increased in a dose-dependent manner. In the radical scavenging assay using DPPH, the IC50 of the Arctium lappa extract was 296 ㎍/assay(1.29 ㎎ of dry sample). In addition, the IC50 in the inhibition of Fe2+-induced lipid peroxidation was 1, 759 ㎍/assay(7.65 ㎎ of dry sample). This extract also significantly inhibited the MDA-BSA conjugation reaction with an IC50 of 57.58 ㎎/assay(250 ㎎ of dry sample). However, no inhibitory effects against the direct and indirect mutagenicities in Salmonella Typhimurium TA98 and TA100 were observed. Based on these results, the ethanol extract of Arctium lappa was shown to display considerable antioxidative activities.
4,000원
29.
2011.12
구독 인증기관 무료, 개인회원 유료
Differences in sensory evaluation, physicochemical properties and antioxidant activities between green tea concentrations and tannase-treated green tea concentrations were measured in this study. The results showed that pH did not differ dependent on tannase treatment but antioxidant ability were slightly increased through tannase treatment without significant (p<0.05). However, the turbidity of the tannase-treated green tea concentration had significant difference to the non-treated concentration. The astringency, tested via sensory evaluation, decreased significantly after tannase treatment(p<0.05). Traces of epicatechin gallate(ECG) and epigallocatechin gallate(EGCG) also disappeared after the tannase treatment, due to the fact that the ester linkages in the catechin structure were broken by the tannase. It was concluded that tannase treatment of tea products is a very effective process for decreasing astringency and turbidity.
4,000원
30.
2011.12
구독 인증기관 무료, 개인회원 유료
In this study, a survey was carried out on 300 students in Korea Culinary Arts Science High School located in Gyeonggi-do from August 1 to August 30, 2011 to figure out how the control of high school students` eating behavior affects the change of their psychological achievement. Analysis showed that attitude toward eating behavior, and perceived behavior that recognize this and act, as eating habits for control of their eating behavior, are the most control factors of eating behavior. It says that the right perception of customary attitude and the correction of habits according to the exposure and performance of repetitive eating behaviors are important. Consequently, an ordinarily regular norm as a social norm, or a rule around it won`t act as big positive factors.
4,000원
31.
2011.12
구독 인증기관 무료, 개인회원 유료
The purpose of the study was to identify the relationship transformational leadership, job satisfaction, and organizational commitment of nutrition teacher(dietitian) in school foodservice organization. A total of 209 employees in school foodservice operation were surveyed using a self-administrated questionnaire. The data were analyzed using SPSS Windows(Ver. 18.0) for descriptive analysis and reliability analysis, correlation analysis, and regression. the respondents were 89.0% female, 90.4% under high school, and 90.4% under contract employment. The transformational leadership factors - Charisma (p<0.001), intellectual stimulation, and individual consideration - had positive effects on job satisfaction and organizational commitment. In conclusion, transformational leadership(Charisma) of dietitian directly contributed to job satisfaction and organizational commitment in school foodservice employees.
4,000원
32.
2011.12
구독 인증기관 무료, 개인회원 유료
Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the charcteristic changes.
4,000원
33.
2011.12
구독 인증기관 무료, 개인회원 유료
In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.
4,000원
34.
2011.12
구독 인증기관 무료, 개인회원 유료
This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, Salicornia herbacea salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in kimchi. The fermentative characteristics of these salts were determined during the fermentation at 10℃. Kimchi using a salt replacement and with Salicornia herbacea salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of kimchi fermentation. For the preparation of kimchi that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of kimchi prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of kimchi with CS-17(562.5 ㎎%) showed a lower level than that with table salt(879.0 ㎎%). The growth of Leuconostoc sp. was highest (1.5×108 cfu/g) in Kimchi with CS-17 at 6 day-fermentation, but the highest level(2.3×107 cfu/g) in kimchi with table salt was at 7day- fermentation. The cells of Lactobacillus sp. in the kimchi prepared with CS-17 and table salt increased to 3.0×108 cfu/g and 6.0×107 cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in kimchi and mitigate over-maturation.
4,000원
35.
2011.12
구독 인증기관 무료, 개인회원 유료
The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.
4,000원
36.
2011.12
구독 인증기관 무료, 개인회원 유료
본 연구는 흑삼의 항당뇨 효과를 알아보고자 4그룹(정상군, 당뇨 쥐, 당뇨 쥐에게 백삼을 투여한 군, 당뇨 쥐에게 흑삼을 투여한 군)으로 나누어 6주간 실시하였다. 6주 후 식품섭취량, 체중 증가량을 비교하였는데, 식품섭취량, 체중증가량에는 그룹 간에 유의적인 차이가 나타나지 않았으나, OGTT(oral glucose tolerance test)와 IPITT(intraperitoneal insulin tolerance test) 경우는 흑삼 투여군에서 긍정적인 결과를 나타내었다. 또한 혈청 포도당과 인슐린농도에 미친 영향을 비교, 분석한 결과, 흑삼 투여군에서 공복 시 혈당, 혈청 포도당, 인슐린 농도가 유의적으로 감소하였다. 이 결과를 미루어 볼 때 흑삼이 백삼에 비해 당뇨를 치료하는데 더 효과적일 것으로 판단된다.
4,000원
37.
2011.12
구독 인증기관 무료, 개인회원 유료
For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It`s formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in 5℃ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.
4,000원
38.
2011.12
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate the relationship between bone mineral density(BMD), body composition and life styles of female college students. The subjects were 334 students with a mean age of 21.0 years. BMDs of forearm and calcaneus were measured by dual energy X-ray absorptiometry, and body composition was measured by bioelectrical impedence analysis. The means for weight, height, and body mass index(BMI) of the subjects were 55.7 ㎏, 161.0 ㎝, 21.5 ㎏/m2, respectively. Grouping by the BMI, 13.2% of the subjects were classified as overweight, and 11.1% of the subjects as obese group. BMD in the forearm and calcaneus were 0.390 g/cm2, 0.514 g/cm2. In the forearm, 58.1% and 9.6% of the subjects were classified as osteopenia and osteoporosis, respectively, and in the calcaneus, 12.0% and 0.3% of the subjects were classified as osteopenia and osteoporosis, respectively. Body weight, skeletal muscle mass, lean body mass, fat mass and BMI were positively correlated with BMDs in the forearm and calcaneus(r=0.180~0.495, p<0.01~0.001), and height, % body fat and waist-hip ratio(WHR) were positively correlated with BMDs in the calcaneus(r=0.213~0.239, p<0.001), but not in the forearm. The factors such as beginning age of cigarette smoking and alcohol drinking and exercise had significant influence on BMD(p<0.05; p<0.001), whereas sleeping hours, activity level, frequency of exercise, meal times, frequency of snack and fried food intake, breakfast skipping and amount of meal had not significant influence on BMD. Therefore, the acquisition of balanced body composition is necessary through the increase of fat free mass and muscle mass, not through the increase of fat mass among female college students.
4,200원
39.
2011.12
구독 인증기관 무료, 개인회원 유료
I assessed the B(a)P content from the Ginseng extract, Red ginseng extract, and Ssangwha extract which have high viscosities. It wasn`t easy to extract oil from these samples, consequently measuring of B(a)P was difficult. In order to know the exact detecting contents, I injected standard material of B(a)P to the above extractions and pre-treated for measurement but it was also difficult to measure of contents exactly. To improve of detecting method, I removed mucinous materials using a 85% phosphoric acid solution or 10% citric acid solution and then processed continuously with 60℃ hot water. The analysis revealed that extracting the samples contained B(a)P determined the rate of each 70%, 55%, 67% could increase. As a result the detecting method of B(a)P contents could be improved.
4,000원
40.
2011.12
구독 인증기관 무료, 개인회원 유료
Human umbilical Mesenchymal Stem Cell(uMSC) has been known as one of major component to regenerate connective tissues such as bone, cartilage, fat and others. The effect of low(5%), normotensive(20%) oxygen and freezing-thawing damage on proliferation of uMSC were investigated. low oxygen concentration culture of uMSC resulted in enhanced proliferation significantly(p<0.05) than 20% of oxygen culture. After the freezing-thawing injury to uMSC, 5% oxygen culture showed marked proliferation of uMSC than that of 20% oxygen(p<0.05) in the 5th passage of uMSC. Expression of antioxidant enzymes such as superoxide anion 1 and glutathione peroxidase 1 appeared marked in 20% oxygen cultured uMSC, which suggest oxidative stress could induce less proliferation of uMSC. Above findings would suggest prolferation of uMSC in 5% of oxygen will give more yields.
4,000원
