간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제18권 제5호 (2003년 10월) 9건
1.
2003.10
구독 인증기관 무료, 개인회원 유료
This study was performed to investigate nutritional intake, the dietary behaviors and plasma lipid profile between smokers and non-smokers of college male students in the Gyeonggi Area. Dietary behaviors and attitude toward smoking were investigated by questionnaires. The result obtained were as follows: There was no significant difference in anthropometric measurements between smokers and nonsmokers. There was no significant difference in dietary behaviors. However, smokers tended to eat more snacks and desserts than nonsmokers. In plasma lipid levels, smokers had higher levels of plasma triglyceride, LDL-cholesterol, VLDL-cholesterol and total cholesterol than that of non-smokers(p<0.05). HDL-cholesterol level of smokers was a lower than that of non-smokers although the difference was not significant. AI(Atherogenic Index), Total /HDL cholesterol ratio and LDL/HDL cholesterol ratio of smokers were significantly higher than that of non-smokers(p<0.01). BMI and SBP showed positive correlation with triglyceride(p<0.01) and VLDL-cholesterol(p<0.01). DBP showed positive correlation with triglyceride(p<0.001) and VLDL-cholesterol(p<0.01).
4,200원
2.
2003.10
구독 인증기관 무료, 개인회원 유료
This study was performed to investigate the relationships among personality preferences, dietary habit and nutrient intake of University students (n=283). Mean dietary habit score was similar between sexes and was 46.1/100 in male students and 45.1/100 in female students. Average energy intake of male students was 2,019 kcal (80.8% of RDA) and that of female students was 1,675 kcal (83.7%). Male students were taking less than 90% of RDA in calcium and vitamin B2 and female students were taking less than 90% of RDA in calcium, iron, vitamin C, and vitamin A. Students preferring Judgment had significantly higher dietary habit score than students preferring Perception. Extraversion had higher nutrient intake than Introversion both in male and female students. Male students preferring Feeling had also higher nutrient intake than students preferring Thinking. Nutrient density per 1,000 kcal was higher in Thinking and Judgment than Feeling and Perception. In conclusion, students preferring Judgment and Extraversion have better dietary habit and nutrient intake than those preferring Perception and Introversion. More studies are necessary between personality preferences and dietary behavior to contribute to effective nutrition education and counseling.
4,000원
3.
2003.10
구독 인증기관 무료, 개인회원 유료
The effect of addition with maesil(Prunus mume) juice for extending the shelf-life of wet noodle was investigated by measuring quality changes such as total microbial count and pH. The Prunus mume juice showed antimicrobial activities against Salmonella enteritidis, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Escherichia coli. When the wet noodles containing Prunus mume juice were kept at 4℃ for 20 days, it was showed that the drop of pH was not significantly occurred during the storage. Total microbial counts for control exceeded the initial putrefactive criterion level of 1.0×106 cfu/g at 16 days of storage at 4℃. However, total microbial count of wet noodles with the addition of 10%, 20% and 30% Prunus mume juice were 3.0×102 cfu/g, 3.0×102 cfu/g, and 1.5×102 cfu/g, respectively, and these bacterial counts were still less than the criterion level ever at 20 days of storage. The addition of Prunus mume juice extended the shelf-life of wet noodle appreciably.
4,000원
4.
2003.10
구독 인증기관 무료, 개인회원 유료
This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at 30℃, 50℃ and 105℃, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at 30℃ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at 30℃ in convection oven and 50℃ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at 30℃ in non-convection oven had the highest quality of popped rice for salyeotgangjung.
4,000원
5.
2003.10
구독 인증기관 무료, 개인회원 유료
The lyophilization of the solution extracted from 60 percent of acetone applied to persimmon leaves, the compounding process in accordance with the solution's concentration, and the gel filteration through Sephadex G-50 of biologically activated substances obstructing enzyme activity, such as tyrosinase, xanthine oxidase, and angiotesin converting enzyme (ACE) led to the assumption that polyphenol was the compound serving as biologically activated substances obstructing enzyme activity. Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. In the continuous study for natural compound, nine flavan-3-ols have been isolated from the persimmon leaves. The structures of (+)-catechin, (+)-gallocatechin, procyanidin B-1, pyrocyanidin C-1, prodelphinidin B-3, gallocatechin-(4α→8)-catechin, procyanidin B-7-3-O-gallate, procyanidin C-1-3'-3'-3'-O-trigallate and (-)-epigallocatechin-(4α→8)-epigallocatechin-(4α→8)-catechin were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Procyanidin B-7-3-O-gallate, (-)-epigallocatechin-(4α→8)-epigallocatechin-(4α→8)-catechin and procyanidin C-1-3'-3'-3'-O-trigallate showed 94%, 90.69%, 80.90% inhibition at 100 (μ)M and inhibited on the angiotensin converting enzyme respectively. Procyanidin B-7-3-O-gallate and procyanidin C-1-3'-3'-3'-O-trigallate showed 66%, 63% inhibition at 100 (μ)M and inhibited on the xanthine oxidase competitively. Procyanidin C-1-3'-3'-3'-O-trigallate showed 70% inhibition at 100 (μ)M and inhibited on the tyrosinase competitively.
4,600원
6.
2003.10
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to review the operation systems and estimate the food cost of the dining room(進士食堂) in Sungkyunkwan, the highest national education institute of confucianism in the Chosun dynasty. 「the true records of the Chosun dynasty(朝鮮王朝實錄)」, 「Taehak-Ji(太學志)」 and 「Banjungjabyoung(泮中雜詠)」were reviewed. Because the foodservices for the students were related to the Wonjeom(圓點) regulation, the qualification for the national examination(大科), Chosun dynasty government took the much considerations for the operation of the foodservice. Especially, YangHyunGo(養賢庫) was established to support the finances for Sungkyunkwan and took an important role to procure all the supplies including food. The budget of the foodservice was on a large scale. Over 960 suks(石) of rices were needed for the 200 students, and it can be converted as 276,480,000 won for the current price and the food cost per meal can be estimated about 4,000~5,000 won.
4,000원
7.
2003.10
구독 인증기관 무료, 개인회원 유료
This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.
4,000원
8.
2003.10
구독 인증기관 무료, 개인회원 유료
오미자 추출물의 가열 및 저장에 의한 변색을 지연시킴으로써 식품 소재로써 오미자 추출물의 이용도를 증진시키고자 식품에 가장 광범위하게 이용되는 첨가물인 당과 색소 안정화제의 효과를 조사하였다. 단당류로써 glucose, fructose, 이당류로써 sucrose, maltose를 처리한 결과 단당류는 가열에 의한 변색을 촉진시켰고 이당류는 가열에 의한 변색을 억제시키는 효과가 있어 maltose를 10%처리하였을 때 40%정도 변색이 억제되었다. 색소 안정화제 로 각각 1%와 5%의 maltodextrin, β, γ-cyclodextrin, ascorbic acid, phosphoric acid를 첨가하여 조사한 결과 β- 및 γ-cyclodextrin과 maltodextrin 5% 처리구의 경우 DI값이 대조군보다 낮게 나타나 가열 변색에 대한 안정화 효과를 나타내었다. 복잡한 구성성분으로 인하여 matrix 효과를 나타내는 식품에의 적용효과를 조사하고자 오미자 색소 추출물을 첨가한 겔 시스템을 모델 식품으로 사용하여 25℃ 및 35℃에서 저장하면서 표면 색도의 변화를 측정하였다. 저장 온도 및 기간이 증가할수록 a값이 감소하는 경향을 나타내었으며 maltodextrin을 5.0% 첨가한 경우 a 값이 15~20%증가하여 matrix effect가 고려된 실제 식품에서도 색소안정화 효과가 확인되었다.
4,000원
9.
2003.10
구독 인증기관 무료, 개인회원 유료
4,000원
