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권호별목차 / 소장처보기

H : 소장처정보

T : 목차정보

韓國食生活文化學會誌 = Journal of the Korean Society of Food... 11건

  1. [국내논문]   반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 II -초산 처리 쌀가루-  

    최정선 (한국식품개발연구원 산업화 연구부 ) , 손경희 (연세대 식품영양학과 ) , 윤선 (연세대 식품영양학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 463 - 468 , 1997 , 1225-7060 ,

    초록

    Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

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  2. [국내논문]   반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 III - 초산-처리 쌀가루  

    최정선 (한국식품개발연구원 산업화연구부 ) , 손경희 (연세대학교 식품영양학과 ) , 최희선 (연세대학교 식품영양학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 469 - 475 , 1997 , 1225-7060 ,

    초록

    The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from $79.5^{\circ}C$ to $63^{\circ}C$ by modification. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of $60^{\circ}C$ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

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  3. [국내논문]   수입 농산몰의 구입실태 및 원산지표시제의 인식도에 관한 연구 -영남지역 소비자를 중심으로-  

    김효정 (인제대학교 가족 소비자학과 ) , 김미라 (경북대학교 식품영양학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 477 - 493 , 1997 , 1225-7060 ,

    초록

    The consumers' purchase experiences of some imported agricultural products (rice, sesame, garlic, onion, jujube, red pepper, oak mushroom, apple, dried persimmon) and their consciousness for the labelling of the country of origin for agricultural products in Youngnam region were examined in this study. The sample consisted of 438 women who lived in Taegu, Pusan and other cities of Kyungpook and Kyungnam, and the self-administered questionnaire for the survey was used. The main reasons to purchase the imported agricultural products were the wide distribution and low price of them. Most of the consumers were concerned about safety of the imported agricultural products but only a few people experienced unsatisfaction of the products. The price, quality, package, container, label, and safety of the examined products were evaluated worse than those of the domestic products. Generally, although they suffered unsatisfaction, the consumers did not complain because they wanted to avoid troublesome work, which means the consumers did not assert their rights. Some people did not know the labelling system for the country of origin and the place to charge the market violating it. Therefore, it will be necessary for the consumers to receive education about the labelling system for the country of origin and the compensation criteria for consumers' grievances and damages. The current labelling method for the country of origin generally met the consumers' preference but the consumers wanted to improve the position and color of the label. Most consumers could not differentiate the imported products from the domestic products. The results obtained from the survey suggest consumer education for the labelling system for the country of origin and the compensation criteria should be activated through various ways such as mass media and consumer organizations.

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  4. [국내논문]   자취 대학생의 식생활 실태에 대한 조사연구 -원주지역 중심으로-  

    노정미 (원주전문대학 여성교양과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 495 - 508 , 1997 , 1225-7060 ,

    초록

    The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

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  5. [국내논문]   수출진흥을 위한 우리나라 전통식품의 1인 1회분량 산정 연구  

    양일선 (연세대학교 식품영양학과 ) , 배영희 (오산전문대학 식품조리과 ) , 허우덕 (한국식품개발연구원 식품분석실)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 509 - 517 , 1997 , 1225-7060 ,

    초록

    The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$ , cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$ , but Kimches, the first traditional Korean food, were $30{\sim}50g$ , and the other condiments, pepper paste and soy paste were $5{\sim}10g$ . About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$ , the kind of teas were almost $2{\sim}3g$ . The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

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  6. [국내논문]   미국 거주 한국인의 식생활 적응에 영향을 미치는 요인 및 식습관 변화  

    박은숙 (원광대학교 사범대학 가정교육과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 519 - 529 , 1997 , 1225-7060 ,

    초록

    The purpose of this study was to investigate the factors of food adaptation and the changes of food habit on Koreans residing in America. The subject was 89 Koreans residing in Knoxville, TN. The survey was undertaken from October to December of 1995. Demographic characteristics, food behavior, composite adaptation score(CAS), composition of Korean and American foods in 1 day, and frequence and preference changes of foods was determined. The results were summarized as fellows : The mean CAS for all subjects was 17.6 with individual scores ranging from 9 to 23. The CAS were significantly different in residing age, American friends, English speaking ability, eat with Koreans, American food experience before, American food experience now, breakfast type in weekday, breakfast type in weekday, and self-food habits change at p

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  7. [국내논문]   김치류 및 절임류의 표준화에 관한 조사연구(調査硏究)(3)  

    최선규 (경희대 식품가공학과 ) , 황성연 (안성산업대 식품가공학과 ) , 조재선 (경희대 식품가공학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 531 - 548 , 1997 , 1225-7060 ,

    초록

    This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

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  8. [국내논문]   전통 제사상차림의 규범과 강릉지역(江陵地域) 제사상차림 관행의 비교 연구   피인용횟수: 2

    윤덕인 (관동대학교 가정교육과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 549 - 560 , 1997 , 1225-7060 ,

    초록

    The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

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  9. [국내논문]   칼슘을 첨가한 어린이용 포도편의 제조 및 품질 특성 연구  

    정혜경 (호서대학교 자연과학대학 식품영양학과 ) , 장영은 (호서대학교 자연과학대학 식품영양학과 ) , 송은승 (호서대학교 자연과학대학 식품영양학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 561 - 565 , 1997 , 1225-7060 ,

    초록

    This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

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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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  10. [국내논문]   각종 차성분의 아질산염 소거능에 대한 연구   피인용횟수: 2

    이정민 (성신여자대학교 식품영양학과 ) , 안명수 (성신여자대학교 식품영양학과)
    韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.12 no.5 ,pp. 567 - 572 , 1997 , 1225-7060 ,

    초록

    This reserch was carried out to investigate the nitrite scavenging abilities (NSA) of 7 kinds of tea extracts. Nitrites are used as additives of cured meat preperation and exist in plants, foods, and medicines, so we intake it very often easily. Nitrites can act with amines to produce nitrosamine which is known to be a carcinogen. It is known that the pH, concentration of amines, and amounts of nitrite are three important conditions of nitrosamine occurence. 7 kinds of tea used in this experiment were Persimmon tree (Diospyroo kaki Thiunb, Per.), Mulberry tree (Morus alba Linne, Mul.), Rubber tree (eucommia ulmoi-des Oliver, Rub.), Solomon's-seal (Bolygonatu Morr, Som.), Chicory (Cichorrium intybus L, Chi.), Sumach (Rhus javanica L., Sum.), Docwood (Cornus officinale Sieb, Doc.) and they were extracted with methanol (MeOH), ethyl ether (EtEt), ethyl acetate (EtAc), and also the extract existed in the aqueous layer II (Aq L. II) was used.

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

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