As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in readyto- eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

마늘의 다양한 생리활성 기능은 잘 알려져 있음에도 불구하고 휘발성 황 화합물을 비롯한 마늘의 독특한 향과 맛으로 인해 가공식품 및 건강기능식품으로 활용하는데 있어 제한점이 많다. 따라서 본 연구에서는 대표적인 김치 발효균인 Lactobacillus plantarum KCTC 3104를 이용하여 마늘을 유산 발효시키고, 발효 마늘을 다시 적정 온도로 가열 처리함으로써 발효과정과 열처리가 마늘의 휘발성 황화합물과 항산화 활성에 어떠한 영향을 미치는지 평가하고자 하였다. 본 연구의 결과를 요약하자면 다음과 같다. (i)마늘에 존재하는 주요 휘발성 황 화합물인 allyl methyl sulfide 및 allyl sulfide, diallyl disulfide는 발효과정과 발효와 열처리 병행과정에서 감소하였으며 특히 열처리는 마늘의 자극적 향미성분을 감소시키는데 크게 기여하였다. (ii)무처리한 G와 발효를 한 FG, 그리고 발효와 열처리를 병행한 FG-H 간에 유의적인 peroxyl radical 소거활성은 차이는 없었다. (iii) 발효와 열처리를 병행한 FG-H는 마늘시료 G 에 비하여 hydroxyl raidcal 소거활성이 증가하였으며 이 증가된 hydroxyl radical 소거활성은 발효 및 열처리를 통해 새로이 생성된 물질에 의한 환원력 및 metal chelating 활성 증가에 기인된 것으로 추측된다. 이상의 연구결과는 발효 및 열처리를 통해 마늘의 자극적 향미를 개선할 수 있다는 가능성을 제시할 뿐만 아니라, 발효 및 열처리 마늘은 항산화 활성, 특히 hydroxyl radical 소거활성이 증가된 식품개발에 기초자료로 사용될 수 있을 것으로 생각된다.

This paper aims to investigate the genuine features of so-called Case particles in Korean and to solve the locality violation of subcategorization in Particle stacking. Ga and lul are believed to be Structural Case markers since generative grammar was introduced in Korean linguistics. However, it is not difficult to find their non-Case use. Even if I adopt the assumption that they can be categorized as D like delimiter nun, I think their genuine features should be defined not in terms of Case preference but in terms of Case rejection. On the other hand, the locality violation of selection and subcategorization in Particle stacking is inevitable in the traditional syntactic structures built by the asymmetric projection. I solve this problem by replacing asymmetric projection with symmetric projection proposed in my previous study to Particle stacking structures.

남성 불임에 있어서 유전적 결함은 중요한 요인 중 하나이다. 정자 형성은 매우 복잡한 과정을 거치므로 생식세포의 완전한 발달을 조절하는데 많은 유전자들이 관여할 개연성이 높다. 이들 유전자 중에서 불임 유발 유전자는 다른 기능은 정상이되 생식에만 제한적으로 영향을 미치는 유전자들로 정의될 수 있다. 불임 남성에게서 Y 염색체의 미세결실(microdeletion)이 자주 관찰되었고, RBM과 DAZ라는 유전자가 그 위치에 존재함이 알려졌다. 또한 상 염색