식중독 세균에 의한 biofilm 형성을 억제하는 효과를 시 험하기 위하여 cinnamon, clove 및 lemongrass 정유의 휘 발성 성분을 분석하였다. 또한 정유의 주요 항균활성 성 분이 polyethylene과 stainless steel 표면에서 식중독 세균 에 의한 biofilm 형성을 억제하는 효과에 대하여 조사하였 다. Cinnamon 정유의 주요 휘발성 성분은 cinnamaldehyde (38.30%), linalool (9.61%), β–caryophyllene (8.90%) 및 1,3,4-eugenol (8.19%)로 동정되었다. Clove 정유의 주요 휘발성 성분은 1,3,4-eugenol (61.84%)로 분석되었다. Lemongrass의 주요 휘발성 성분은 citral의 이성질체인 geranial (19.11%)과 neral (19.23%)로 검출되었으며, citral 은 isomeric acyclic monoterpene aldehydes로서 geranial (trans-citral, 19.11%)과 neral (cis-citral, 19.23%)의 혼합물 로 분석되었다. Cinnamon, clove 및 lemongrass의 주요 성 분 중 cinnamaldehyde, linalool, eugenol 및 citral이 disc diffusion assay에 의해 시험한 6종의 식중독 세균에 대하 여 강한 항균활성을 나타냈다. Eugenol (0.1%)과 citral은 polyethylene 및 stainless steel coupon 표면에서 식중독 세 균에 의해 형성된 biofilm에 대하여 강한 억제 작용을 나 타났다. Cinnamaldehyde (0.1%)는 Listeria monocytogenes ATCC 19112와 Staphylococcus aureus KCCM 11812에 의 해 형성된 biofilm에 대해 장한 억제 작용을 나타냈다. 연 구 결과 cinnamaldehyde, eugenol 및 citral 처리에 의해 식 중독 세균에 의한 biofilm 형성을 억제가 가능할 것으로 판단된다.

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

저어새의 먹이생물을 파악하기 위해 2010년 6월부터 2014년 6월까지 인천 남동유수지에서 저어새의 토사물 시료를 채집하여 현미경 관찰 및 차세대염기서열 (NGS) 기법으로 분석 하였다. 저어새의 먹이생물은 어류, 갑각류, 다모류, 곤충류로 구성되어 있었으며, 주로 저어새는 어류와 갑각류를 섭이하는 것으로 나타났다. 최우점 먹이생물은 풀망둑 (Acanthogobius hasta)이었으며, 이 외에도 길게 (Macrophthalmus abbreviates), 징거미새우류 (Macrobrachium sp.), 칠게 (Macrophthalmus japonicus), 각시흰새우 (Exopalaemon modestus), 참 갯지렁이 (Neanthes japonica)가 우점 먹이생물로 출현하였다. 이들 먹이생물은 번식지 인근지역인 송도갯벌과 시화호에서 흔히 발견되며, 저어새는 채식지로써 이들 지역에 대한 의존도가 높을 것으로 판단된다. 현미경과 NGS로 분석한 일부 먹이생물에서 차이를 보였는데, 이는 토사물 내 먹이생물은 저어새의 위 내에서 분해되어 현미경 분석을 통한 형태학적 분류 특징을 찾기 어려웠던 반면, NGS 분석은 유전자를 통해 분류가 가능하기 때문에 형태학적 분석의 결과보다 높은 종 다양성을 보인 결과이다.

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component Y1, all the variables X1…X10 mean that the quality of the food had positive values greater than zero. The second Primary Component Y2 has a large positive value while X4, X5, X6, X7, X9 have negative values. Y2 is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

The food components of red sea bream(Pagrus major) cultured in copper alloy(brass) net(BN) and nylon net(NN) cages for nine months were investigated. The body weight was 234.9g at the beginning of the culture(the young fish), and then 692.1g(BN group) and 549.3g(NN group) at the fish cultured for nine months(the nine-month culture fish). The moisture content of the edible portion of the fish was higher in the young fish than in the nine-month culture fish. On the contrary, the lipid content was higher in the latter (9.1-10.6%) than in the former (7.6%).　 The lipid content in the nine-month culture fish was slightly higher in the BN group compared to the NN group. There was little difference in protein content between the young fish and the nine-month culture fish, or between the BN and NN groups. There was a slightly higher level of copper content in the liver (5ppm in the young fish and 5-6ppm in the nine-month culture fish) compared to the edible portions (1ppm in the young fish and 3-4ppm in the nine-month culture fish), but no difference was evident between the BN and NN groups. The prominent fatty acids were 16:0, 18:1n-9, 22:6n-3, 16:1n-7, 18:2n-6, 20:5n-3, and 18:0 in the edible portions of the young and cultured fish. The n-3 fatty acid content was slightly richer in the BN group.

국내산 양식 및 천연산 굴의 가치 증진 및 보다 효율적인 활용을 위한 식품학적 자료를 얻기 위해 통영, 고성, 여수 및 사천만에서 수하식 및 반수하식으로 양식한 참굴 4종과 고흥, 서천의 해안가 조간대에 서식하는 천연산 참굴류 2종을 구입하여 이들의 영양성분과 풍미성분 조성을 분석 비교하였다. 탈각한 양식산 및 천연산 굴의 크기는 각각 길이 4.7~5.1 및 3.0~4.2 cm, 무게 5.9~9.1 및 2.6~5.5 g으로 산지에 따라 약간 차이가 있었으나, 일반성분 조성의 차이는 거의 없었다. 아미노질소 및 휘발성염기질소 함량은 각각 232.8~258.2 및 160.5~213.9 mg/100 g, 9.5~12.0 및 7.8~9.5 mg/100 g으로 산지에 따라 약간의 차이를 나타내어 맛과 냄새의 강도가 다소 차이가 있음을 확인하였다. 염도는 각각 1.5~1.7 및 1.5~1.8%, 절단력은 95~114 및 105~132 g으로 산지에 따른 차이는 거의 없었다. 양식산과 천연산 굴의 주요 구성지방산은 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, 22:6n-3 등으로 산지에 따른 특별한 조성의 차이는 없었다. 총아미노산의 함량은 각각 9,004~10,198 및 8,165~8,942 mg/100 g으로 aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine 및 arginine이 주요 구성 아미노산이었고, 주요 무기이온은 K, Na, Ca, Fe, S, P 및 Zn 등으로 산지에 따라 차이를 보였다. 정미발현성분인 유리아미노산의 총함량은 각각 1,444~1,620 및 1,017~1,277 mg/100 g으로 taurine, glutamic acid, glycine, alanine, tryptophan, ornithin 및 lysine 등이 주요 유리아미노산이었으며, 산지에 따라 다소간의 차이를 나타내었다.

From results of three components analysis about food waste, moisture content appeared high in order of school(89.1%), townhouse(64.9%), apartment(63.2%) and home(63.2%). And content of ash also appeared high in order of school(8.8%), townhouse(6.3%), apartment(5.4%) and home(4.2%). This is judged as cause of difference of moisture content according to emission-source, diversity of kind of cooked food and volume-rate disposal system which is not performed. Meanwhile, combustible content is 10.9~32.6% and it is the most highest in order of home, apartment, townhouse and school. And big difference of standard deviation of apartment and townhouse is judged as difference of homogeneity due to co-emission of food waste. In addition, Low heating value appeared high in order of home(1086.07 kcal/kg), apartment(1033.69 kcal/kg), townhouse (678.07 kcal/kg) and school(9.18 kcal/kg). And the reason that heating value of school is very low is error about simple formula which is applied when moisture content is more than 50%. And it can be confirmed that this is difficult in analysis of Low heating value of food waste.

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

반복성 염기서열을 응용한 PCR법인 REP-PCR을 사용하여 식중독 미생물의 분리와 동정을 위한 연구에 적용하기 위하여 주요 식중독 유발세균 5속(genus), 6종의 균주를 사용하여 실험을 실시하였다. PCR 구성성분인 MgCl2, dNTPs, REP sequence primer, 주형 DNA의 농도를 최적화하기 위한 연구 결과, MgCl2의 농도가 2.0 mM과 2.5 mM일 때, 균주들의 fingerprinting pattern의 변화가 없거나 적은 것으로 관찰되어, 모든 속의 균주를 단일조건으로 분리?동정하기 위해서 MgCl2의 농도는 2.5 mM이 최적인 것으로 결론을 내렸다. dNTPs는 50 μM의 농도를 적용하였을 때부터 전체 fingerprinting pattern범위의 주 단편들을 나타내는 균주들도 있었으나 총 단편의 수가 완벽하게 나타나지는 않았고, 200 μM의 적용시점에서 6종의 균주 모두 단편의 수나 강도의 변화가 관찰되지 않았기 때문에 fingerprinting pattern의 파악을 위한 목적에는 200 μM의 dNTPs 농도만으로도 충분하였다. REP primer는 적용한 농도가 증가함에 따라 단편의 수와 강도가 증가하였으며 Vibrio를 제외한 5종의 균주가 2.0 μM의 primer를 적용했을 때 고유한 fingerprinting pattern을 나타냈다. 주형 DNA의 양을 변화시켜 적용하였을 때 DNA 양의 비율이 2배에서 5배까지 증가하여도 초기 미량 적용 시 생성되었던 fingerprinting pattern은 많은 차이를 보이지는 않았다. 그러나 적용되는 DNA 양에 따라 단편들의 강도와 수가 약간씩 점증하는 양상을 보였다.

Historically recognized as a valuable nutritional source, milk contains essential carbohydrates, proteins, and fats that play diverse functional roles in the human body. While the functional roles of milk nutrients and their derivatives are acknowledged, the corresponding functional foods for each milk component remain inadequately documented in Korea. This review aims to describe the functional roles of milk components and their derivatives, as well as assess the landscape of functional food products available in the Korean market. Milk components demonstrate noteworthy functions such as preventing muscle wasting, fortifying bones, aiding in weight control, stabilizing nerves, and serving as prebiotics. Despite these known functions, there exists a plenty of functional substances within milk that have not been comprehensively investigated. Presently, only a limited number of milk-derived functional ingredients are registered in Korea, with a few making their way into commercialization. To advance this field, scientists and industries need research effort to uncover novel functions of milk ingredients and subsequently introduce innovative products to the market. This proactive approach not only promises to broaden the spectrum of functional ingredients but also stands to positively impact the domestic health functional food market and the dairy industry. The development and introduction of new products derived from milk may hold the potential to significantly contribute to the diversification of functional ingredients, fostering a healthier and more robust health food market.

This study was conducted to investigate the physicochemical characteristic of Carthamus tinctorius L. seed and to assess its total phenol content, total flavonoids content and antimicrobial activity. The moisture, crude protein, crude fat, crude ash and carbohydrates of the Carthamus tinctorius L. seed were 5.58, 37.16, 13.69, 3.52, and 40.05%, respectively. Total amino acid in Carthamus tinctorius L. seed was 391.99 mg%. The major free sugar of Carthamus tinctorius L. seed were fructose(3.29%) and sucrose(1.74%). Linoleic acid(79.46%) was a major fatty acids in the crude fat of Carthamus tinctorius L. seed. The K and Ca contents were the highest in Carthamus tinctorius L. seed. Total phenol and total flavonoids contents of the ethanolic extract were 55.52 ± 0.99 mg GAE/g and 78.69 ± 0.91 mg QE/g, respectively. The extract from Carthamus tinctorius L. seed showed growth inhibitory effect on Staphylococcus aureus, Salmonella typhimurium, Escheria coli, Candida albicans, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, and Clustridium perfringens. These results indicate that the Carthamus tinctorius L. seed extract can inhibit food pathogen associated with total phenol and total flavonoids contents.