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.37 No.4 (2024년 8월) 6건
1.
2024.08
구독 인증기관 무료, 개인회원 유료
Rapeseed (Brassica napus L.) oil is mostly refined oil (RO). However, with increasing interest in health, the consumption of cold-pressed oil (CPO) without chemical refining is increasing in Korea. In this study, quality characteristics of CPO from rapeseed varieties ‘Jungmo7001’, ‘Jungmo7002’, ‘Jungmo7003’,and ‘Yuryeo’were evaluated and compared with RO, a commercial product. L-value and a-value were lower while b-value was significantly higher for CPO than those for RO. Analysis of fatty acid compositions of each oil revealed that CPO from ‘Yuryeo’contained the highest oleic acid at 74%. Analyses of contents of bioactive compounds in CPOs and RO revealed that contents of tocopherol, β-carotene, and canolol were the highest in CPOs from ‘Jungmo7003’, ‘Jungmo7002’, and ‘Jungmo7001’at 55.5, 0.3, and 0.2 mg/100 g, respectively. In addition, CPOs contained higher contents of bioactive compounds than RO, suggesting that CPO could provide health benefits. The induction period of CPOs measured using Rancimat were 9∼52% longer than that for RO, indicating that CPOs had a higher oxidative stability under given conditions. These results could be used to obtain basic data on quality of domestic rapeseed varieties.
4,000원
2.
2024.08
구독 인증기관 무료, 개인회원 유료
In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.
4,000원
3.
2024.08
구독 인증기관 무료, 개인회원 유료
To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of ‘Cheongsoo’ grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.
4,000원
4.
2024.08
구독 인증기관 무료, 개인회원 유료
This study aims to develop a deep learning model to monitor rice serving amounts in institutional foodservice, enhancing personalized nutrition management. The goal is to identify the best convolutional neural network (CNN) for detecting rice quantities on serving trays, addressing balanced dietary intake challenges. Both a vanilla CNN and 12 pre-trained CNNs were tested, using features extracted from images of varying rice quantities on white trays. Configurations included optimizers, image generation, dropout, feature extraction, and fine-tuning, with top-1 validation accuracy as the evaluation metric. The vanilla CNN achieved 60% top-1 validation accuracy, while pre-trained CNNs significantly improved performance, reaching up to 90% accuracy. MobileNetV2, suitable for mobile devices, achieved a minimum 76% accuracy. These results suggest the model can effectively monitor rice servings, with potential for improvement through ongoing data collection and training. This development represents a significant advancement in personalized nutrition management, with high validation accuracy indicating its potential utility in dietary management. Continuous improvement based on expanding datasets promises enhanced precision and reliability, contributing to better health outcomes.
4,600원
5.
2024.08
구독 인증기관 무료, 개인회원 유료
Cirsium setidens, Allium hookeri, Aronia melancocarpa, are popular dietary ingredients for Asian cuisine or beverage. this study attempted to search and report the antioxidant activity of extracts of aronia, gondre and samchae, which are used for food in Korea. As a result, total phenol content and DPPH radical scavenging activity tended to increase, and Gondre extract showed the highest DPPH radical scavenging activity effect. The results of a study on the ABTS radical scavenging activity of extracts of Gondre, Aronia, and Samchae showed a tendency for radical scavenging activity to increase as the concentration increased. Gondre hot water extract showed the highest ABTS radical scavenging activity. In this way, antioxidant activity was shown in the order of Gondre, Aronia, and Samchae, and the concentration showed a high activity effect at high concentrations. In the cell protection effect results, the concentration of Gondre extract was 500 μg/mL, the Samchae alcohol extract was used at concentrations of 2.5, 5, 7.5, and 10 μg/mL, and the Aronia extract was used at concentrations of 125 μg/mL. and showed a cytoprotective effect at 250 μg/mL. We hope that these research results will be used as basic data for the development of various functional foods.
4,000원
6.
2024.08
구독 인증기관 무료, 개인회원 유료
During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.
4,000원
