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H : 소장처정보

T : 목차정보

한국식품영양학회지 = The Korean journal of food and nutriti...한국식품영양학회지 = The Korean journal of food and nutrition 15건

  1. [국내논문]   신바이오틱스의 생리활성에 관한 연구 고찰   KCI

    윤진아 (KC대학교 식품영양학과 ) , 신경옥 (삼육대학교 식품영양학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 319 - 327 , 2018 , 1225-4339 ,

    초록

    This paper defines the common features of synbiotics based on the definition of probiotics and prebiotics, and reviews the effectiveness of synbiotic food. The concept of synbiotics is defined as 'a mixture of prebiotics and probiotics that have a beneficial effect on the host, as a dietary supplement that alters living organisms in the gastrointestinal tract and improves their survival.' Synbiotic food contains ingredients with beneficial microbes that are expected to improve interactions between microbial and useful substances. Synbiotic foods may have anti-cancer and immune system-boosting effects. Improved digestion, healthier bowel movements, and overall increased intestinal health has been reported were reported after increasing the healthy microorganisms within the intestinal tract. In addition, depending on the type of food containing the symbiotic ingredients, more consistent weight control, improvement of cardiovascular health, and lower blood glucose levels may also be expected. Unlike previous studies, this review of synbiotics has shown that it is necessary for synergistic effects to take place among microorganisms and components to be further studied. Further research is needed on the safety and ingestion of microorganisms contained in synbiotics.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  2. [국내논문]   에탄올로 발기부전을 유도한 흰쥐의 성기능 개선에 마카추출물이 미치는 영향   KCI

    최혜란 ((재)베리&바이오식품연구소 ) , 이민정 (세계김치연구소 ) , 이수정 ((재)베리&바이오식품연구소 ) , 박희전 ((재)베리&바이오식품연구소 ) , 송지영 ((재)베리&바이오식품연구소 ) , 김일수 (가온직이농장 ) , 신대근 ((재)베리&바이오식품연구소)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 328 - 334 , 2018 , 1225-4339 ,

    초록

    The purpose of this study was to examine the effects of Maca water and/or ethanol extract on the nitric oxide (NO) production in human umbilical vein endothelial cells HUVAC and on erectile dysfunction in rats. Maca was extracted due to both solutions, which are water and ethanol. Each Maca extract was applied to HUVAC, and NO production was checked. Additionally, three different dosages (250, 500 and 1,000 mg/kg) of Maca ethanol extract was administered to Sprague-Dawley rats for 4 weeks. All rats were sacrificed and each sample was collected for analysis. The control rats received only the saline vehicle. The NO production of HUVAC was significantly increased by domestic and homemade Maca water extracted at $60^{\circ}C$ group. Both NO generation and testosterone release were not influenced due to the oral administration of Maca. In the EtOH group rats, the number of sperm was reduced compared to that of the control group. All Maca groups had a high number of sperm and each sperm count had increased as a result of the Maca extract dose. The results of this research suggest that Maca has a positive effect on male erectile dysfunction, which need to be examined further in future studies.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  3. [국내논문]   유아용 당류 섭취 줄이기 교육프로그램 개발 및 효과평가   KCI

    김미현 (공주대학교 식품과학부 ) , 김남희 (강원대학교 유아교육과 ) , 연지영 (서원대학교 식품영양학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 335 - 344 , 2018 , 1225-4339 ,

    초록

    This study aimed to develop and evaluate a sugars intake reduction program (SIRP) that was designed to increase the knowledge, attitude, and skills of Korean children aged 5 years regarding sugars intake reduction. A total of 101 children aged 5~6 years from 6 preschools participated in SIRP. SIRP consisted of 4 sessions including 10 activities (e.g., story-telling, arts, experiment, checking nutrition facts, pledge), delivered to children at preschools by nutritionists over a one-month period. Three letters were sent to parents throughout the program to inform them of the children's activities at the preschools and to provide additional information on reducing children's sugars intake. A total of 90 children completed the program; 83 parents of these children completed the SIRP evaluation survey. The children's sugars intake reduction score was significantly increased after attending SIRP. Teachers (n=6) who participated in this program agreed to improve their students' attitudes on reducing sugars intake and to decrease students' behaviors related to sugars intake. Parents agreed to improve their children's attitude on reducing sugars intake and to decrease children's behaviors related to sugars intake. The outcome showed SIRP improved participants' attitudes towards sugars reduction and increased the skills to reduce the sugars intake of children aged 5~6 years. Future studies should examine whether SIRP reduces actual sugars intake among children.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  4. [국내논문]   자색당근 첨가가 돈육 햄버거 패티의 품질에 미치는 영향   KCI

    고영주 (세종대학교 조리외식경영학과 ) , 유승석 (세종대학교 조리외식경영학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 345 - 354 , 2018 , 1225-4339 ,

    초록

    The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  5. [국내논문]   인천 지역 초등학생과 학부모의 학교급식에 대한 인식 및 만족도   KCI

    김호연 (공주대학교 교육대학원 영양교육전공 ) , 김명희 (공주대학교 식품영양학과 ) , 이제혁 (공주대학교 식품영양학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 355 - 366 , 2018 , 1225-4339 ,

    초록

    The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

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    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  6. [국내논문]   차전자(Plantago ovata Forsk)피를 이용하여 제조한 구운 쌀 도넛의 품질 특성 및 노화 특성   KCI

    신소연 (고려대학교 식품영양학과 ) , 오현빈 (고려대학교 식품영양학과 ) , 정기영 (고려대학교 식품영양학과 ) , 김영순 (고려대학교 식품영양학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 367 - 377 , 2018 , 1225-4339 ,

    초록

    In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  7. [국내논문]   구절초와 쑥부쟁이 정유의 휘발성 향기성분 분석   KCI

    최향숙 (경인여자대학교 식품영양과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 378 - 387 , 2018 , 1225-4339 ,

    초록

    This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), ${\delta}$ -cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), ${\alpha}$ -caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and ${\alpha}$ -caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. ${\delta}$ -Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The ${\alpha}$ -caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also ${\alpha}$ -caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

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    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  8. [국내논문]   오미자박 압착액 분말을 첨가한 고추장의 항산화 효과   KCI

    김진경 (호서대학교 벤처대학원 융합과학기술학과 ) , 강순아 (호서대학교 보건산업연구소)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 388 - 394 , 2018 , 1225-4339 ,

    초록

    This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

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    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  9. [국내논문]   나트륨 고섭취자의 특성 및 섭취 영향 요인에 대한 분석   KCI

    한별 (단국대학교 환경자원경제학과 ) , 김지영 (식품안전정보원 ) , 양성범 (단국대학교 환경자원경제학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 395 - 399 , 2018 , 1225-4339 ,

    초록

    The objective of this study is to analyze characteristics of high sodium intaker and factors affecting sodium intake using the Korea National Health and Nutrition Examination Survey (KNHANES). For this study we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sodium intake. For the analysis of the factors affecting sodium intake, we applied the ANOVA. The average daily intake for Korean is about 3,783 mg sodium per day; this amount is high than recommendation of the WTO. The demographic characteristics of people with higher sodium intake were found to be men more so women, and younger men with a higher education. Height, weight and size of a person's waistline were also characteristics of those with higher sodium intake. Also worker, smoker, those without a hypertension diagnosis, as well as those with a higher the drinking rate and higher eating out frequency tended to have a higher intake of sodium. The Ministry of Food and Drug Safety (MFDS) had established a plan to reduce sodium intake to 3,500 mg per day to 2020. To achieve this goal, it is necessary to educate people about high sodium intake, particularly those at higher risk, according to the results of this study. Through these efforts, the social costs of high sodium intake could be reduced, improving national health.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  10. [국내논문]   케일 분말 첨가 생면의 항산화 활성 및 품질 특성   KCI

    정이지 (숙명여자대학교 식품영양학과 ) , 한영실 (숙명여자대학교 식품영양학과)
    한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3 ,pp. 400 - 407 , 2018 , 1225-4339 ,

    초록

    This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지

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