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 ~ 2025
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제39권 제6호 (2024년 12월) 6건
1.
2024.12
구독 인증기관 무료, 개인회원 유료
This study examined consumer perceptions and market trends of Korean food products sold on Amazon, focusing on keyword and review analysis. As Korean cuisine gains global attention, particularly in the U.S., it is essential to understand how international consumers perceive these products. Data were collected from Amazon, encompassing product details and customer reviews of Korean food categories. Frequently mentioned keywords in the reviews were identified, and customer sentiments were explored using Python-based data analysis. The results suggest that taste, especially spiciness and sweetness, is a key determinant of consumer satisfaction. Although Korean food was generally well-received, packaging and delivery issues were common complaints. These findings provide strategic insights for Korean food manufacturers aiming to expand globally, emphasizing the need for tailored product development and enhanced logistics.
4,000원
2.
2024.12
구독 인증기관 무료, 개인회원 유료
This study analyzed the status of agrifood consumer competencies and the factors influencing them to provide useful information to improve the quality of life by strengthening the agrifood consumer competencies. The raw data of the 2022 Consumer Behavior Survey for Food collected by the Korea Rural Economic Research Institute were used. The data from 3,321 responses were used for the final analysis. Among the competencies, the average score of the cognitive and practical competencies were 3.543 and 3.459 points, respectively. In addition, the average scores of the specific areas within cognitive competency were 3.587 points for dietary competency, 3.557 points for civic competency, and 3.489 points for purchasing competency. Within practical competency, the average scores of the specific areas were 3.569 points for dietary competency, 3.422 points for civic competency, and 3.392 points for purchasing competency. Gender, age, monthly household income, marital status, administrative district, interest in health, and interest in food safety issues were the significant factors affecting the specific areas within cognitive competency. On the other hand, gender, age, educational level, monthly household income, marital status, administrative district, interest in food safety issues, and each of the areas within cognitive competency had a significant impact on the specific areas of practical competency.
4,500원
3.
2024.12
구독 인증기관 무료, 개인회원 유료
Advanced glycation end products (AGEs) trigger various metabolic diseases and accumulate in the organs during the onset of metabolic diseases. The AGE-receptor for AGE (RAGE) interactions are strongly associated with the onset of chronic renal disease and diabetic nephropathy. This study evaluated the effects of glyoxal-lysine dimer (GOLD) and methylglyoxal-lysine dimer (MOLD) accumulation on various mechanisms in SV40 MES 13 kidney cells, which are currently unclear. GOLD and MOLD showed different effects on oxidative stress, inflammation, mitochondrial dysfunction, autophagy, and apoptosis. GOLD did not induce cytotoxicity or interact with RAGE. By contrast, MOLD significantly reduced the cell viability and interacted with RAGE. This study tested whether the RAGE interaction could cause differences in the effects of GOLD and MOLD on the mechanisms studied. GOLD did not generate oxidative stress or interact with RAGE and did not show toxicity through other mechanisms. Nevertheless, MOLD caused oxidative stress, inflammation, mitochondrial dysfunction, and apoptosis, which are representative glucotoxicity mechanisms of AGE-RAGE interactions, and autophagy. Overall, these findings suggest that AGEs may show different toxicities in various organs. GOLD accumulation in the kidneys might not affect disease occurrence, but MOLD accumulation can promote disease.
4,200원
4.
2024.12
구독 인증기관 무료, 개인회원 유료
Chrysanthemum coronarium L (CC)., a leafy vegetable, has various biological properties, including anti-oxidative, antiinflammatory, antiproliferative, and anti-osteoporosis effects. However, the vascular protective effects of CC remain poorly understood. In this study, we identified the vascular protective effect of CC against ferroptosis in aortic thoracic smooth muscle A7r5 cells. The vascular protective effects of CC against erastin (Era)-induced A7r5 cells were assessed by estimating cell viability, glutathione (GSH) levels, lipid peroxidation, mitochondrial morphological change, and using western blot analysis. The CC treatment effectively ameliorated Era-induced ferroptotic cytotoxicity, including cellular death. The treatment also suppressed mitochondrial morphological change in the Era-induced A7r5 cells. CC significantly regulated Era-induced abnormal mechanisms related to GSH, lipid peroxidation, cysteine/glutamate antiporter SLC7A11 (xCT), and glutathione peroxidase 4 (GPX4) protein expression in A7r5 cells. In conclusion, these findings indicate that CC shows potential as a functional food supplement, nutraceutical, or medicinal food, with protective effects with respect to vascular health by regulating ferroptosis.
4,000원
5.
2024.12
구독 인증기관 무료, 개인회원 유료
This study optimized the gelling agent and rice protein ratio for developing elderly friendly jelly using a response surface methodology. Response surface analysis was conducted with a gelling agent (0.1, 0.2, and 0.3%) and rice protein (3, 6, and 9%) set as independent variables. Increasing the gelling agent and rice protein ratio raised the pH while lowering the total acidity. The sugar content decreased nonlinearly with a higher gelling agent ratio. The lightness (L) and yellowness (b) differed according to the addition ratios of each ingredient, and the hardness peaked at 0.3% gelling agent and 6% rice protein, but excessive rice protein addition led to a decrease in hardness. Response surface analysis indicated an optimal formulation of 0.16% gelling agent and 6.41% rice protein, with all response variables aligning within the predicted ranges, validating the model.
4,000원
6.
2024.12
구독 인증기관 무료, 개인회원 유료
Analysis of the Nutritional Composition and Changes in Korean Landrace Crop based on Cooking Methods
This study analyzed the nutritional composition of Korean landrace crops, including 4 rice and 3 legume varieties, before and after cooking. The study aimed to provide fundamental nutritional data for these traditional crops, valuable for dietary planning and product development in the food industry. The results showed that cooking significantly affected most nutrients, except some minerals and vitamins. the nutritional content of the landrace crops was generally similar to common varieties, with some notable differences. Jaepat had higher carbohydrate content than common red beans. Most landrace crops showed higher phosphorus levels compared to common varieties, except Seonbijabi-kong. Potassium content was notably higher in all landrace rice varieties. Regarding vitamins, beta-carotene was not detected in landrace rice, and vitamin B1 and B3 levels were lower in landrace crops. However, Geomeunkkae-ssal-byeo had the highest vitamin E content among landrace rice varieties. This study provides valuable nutritional data on Korean landrace crops, which can be used to promote the consumption and preservation of these genetic resources. The study also suggests that the obtained nutritional information can be utilized as a basis for meal planning by consumers and food service facilities, as well as for product development in the food industry.
4,000원
