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한국식품영양학회지

THE KOREAN JOURNAL OF FOOD AND NUTRITION

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수록범위 : 1권1호(1988)~30권6호(2017) |수록논문 수 : 1,743
한국식품영양학회지
30권6호(2017년 12월) 수록논문
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1소나무 부위별 추출물의 항산화 활성

저자 : 유범석 ( Beom-seok Ryu ) , 최희은 ( Hee-eun Choi ) , 최원석 ( Won-seok Choi ) , 이난희 ( Nan-hee Lee ) , 최웅규 ( Ung-kyu Choi )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1133-1139 (7 pages)

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This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

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2브로콜리로부터 분리한 추출물의 In vitro 면역증진 활성평가 및 화학적 특성

저자 : 곽봉신 ( Bong-shin Kwak ) , 박혜령 ( Hye-ryung Park ) , 이수정 ( Sue Jung Lee ) , 최혁준 ( Hyuk-joon Choi ) , 신광순 ( Kwang-soon Shin )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1140-1148 (9 pages)

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For the purpose of developing new immunomodulatory agents from broccoli, ethanol extract (BCEE), hot water extract (BCHW), and crude polysaccharide (BCCP) were isolated from broccoli, and their immunomodulatory activities and chemical properties were examined. In the in vitro cytotoxicity analysis, BCHW and BCCP did not affect the growth of tumor cells and normal cells. Murine peritoneal macrophages stimulated with BCCP showed higher production of IL-6, IL-12, and TNF-α cytokines than those stimulated with BCHW. Also, BCHW and BCCP did not show proliferation of splenic lymphocytes. In the in vitro assay for intestinal immunomodulatory activities, only BCCP enhanced GM-CSF secretion and the bone marrow cell-proliferating activity via cells in Peyer's patches at 1,000 μg/mL. Also, BCHW mainly contained 33.7% neutral sugars, such as arabinose, glucose, and galactose, and 30.7% uronic acid, and BCCP consisted of 42.6% neutral sugars, including arabinose, galactose, and glucose, and 50.5% uronic acid. The above results lead us to conclude that crude polysaccharide (BCCP) isolated from broccoli causes considerably high cytokine production in peritoneal macrophages and bone marrow cell proliferation, and the polysaccharide extraction process is indispensable for separation of new immunomodulatory agents from broccoli.

KCI등재

3수분함량을 달리하여 제조한 볶음 옥수수차의 품질 및 항산화 특성

저자 : 이지혜 ( Ji Hae Lee ) , 김현주 ( Hyun-joo Kim ) , 김미정 ( Mi Jung Kim ) , 정건호 ( Gun-ho Jung ) , 이병원 ( Byong Won Lee ) , 이병규 ( Byoung Kyu Lee ) , 우관식 ( Koan Sik Woo )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1149-1156 (8 pages)

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We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS-14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

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This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: 11.02±0.75% water, 13.16 ±1.28% crude protein, 1.85±0.19% crude fat, and 1.97±0.13% ash. The leptin level was the highest in the HF group(30.00± 0.00 ng/mL) when compared to the control group. There was a significant decrease of 23.65±5.54 ng/mL in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at 10.00±2.00 mg/dL. The level was highest in the HF group at 28.00±0.00 mg/dL when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group (179.33±173.88 U/L) than in the control (61.00±12.73 U/L) and HF groups (132.00±0.00 U/L). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.

KCI등재

5동결건조 갈색거저리 분말 첨가 식빵의 품질 특성

저자 : 김영모 ( Young-mo Kim )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1164-1175 (12 pages)

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This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition analysis of the white bread with TMP, the content of protein and crude fat increased slightly in proportion to brown dough, and ash was highest in white breads with 7% added TMP. The bread volume decreased as TMP content increased. The control bread lightness was highest at 78.3, and was negatively correlated with the TMP content. The degree of redness increased with the TMP concentration. The total free amino acid contents were in the following order: white bread with 7% TMP > white bread with 5% TMP > white bread with 3% TMP. With respect to the texture, white bread springiness and cohesiveness with TMP decreased by storage period. The chewiness and brittleness of white breads with TMP decreased significantly with higher concentrations. With extended storage, the bread with TMP added showed lower springiness and cohesiveness; while bread with a lower TMP percentage maintained better chewiness and brittleness. The sensory taste preference was highest for white bread with 3% TMP. Residual appetite scores showed a lower taste preference as TMP content increased and was lowest for white bread with 3% TMP.

KCI등재

6당 침지액 농도에 따른 건조 둥근 마의 품질 특성 및 항산화 효과

저자 : 조혜민 ( Hye Min Jo ) , 김희영 ( Hee Young Kim ) , 허유정 ( Yoo Jeong Heo ) , 송다혜 ( Da Hye Song ) , 김경지 ( Gyeong-ji Kim ) , 김인수 ( In-su Kim ) , 윤진아 ( Jin-a Yoon ) , 정강현 ( Kang-hyun Chung ) , 안정희 ( Jeong Hee An )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1176-1183 (8 pages)

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This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at 50℃. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (α, α-diphenyl-β-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

KCI등재

7Gluten-Free 쌀빵의 제빵 특성에 대한 첨가 수분 온도 영향

저자 : 김상숙 ( Sang Sook Kim ) , 정혜영 ( Hae Young Chung )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1184-1190 (7 pages)

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Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.

KCI등재

8수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성

저자 : 김보람 ( Bo Ram Kim ) , 진소연 ( So-yeon Jin )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1191-1198 (8 pages)

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This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

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9소비자 관점에서 분석한 ICT 기반의 음식배달서비스 관련 특허 등록 현황

저자 : 김수연 ( Suyoun Kim ) , 나종연 ( Jong-youn Rha ) , 윤지현 ( Jihyun Yoon )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1199-1209 (11 pages)

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Food environment has been going through significant changes with the introduction of Information and Communication Technology (ICT). This study was conducted to investigate the current development status of ICT related to food delivery service by analyzing the relevant registered patents according to consumer buying process. Patents registered between 2002 and 2016 were searched with 'food' and 'delivery' as main keywords through Korea Intellectual Property Rights Information Service (www.kipris.or.kr). The search resulted in 624 patents among which 219 patents were related to food delivery service; 108 patents based on ICT were selected and analyzed. The patents were examined by applicant and year. The patents were classified into the six steps of consumer buying process: 'need recognition', 'information search', 'evaluation', 'choice', 'purchase', and 'postpurchase evaluation'. Patents belonging to more than one step were coded to all the corresponding steps. The patents were registered mainly by domestic companies (50.9%) and individuals (35.2%), having shown dramatic increase of registration since 2012. Over 2/3 (67.6%) of the patents were related to the 'purchase' step. About 32% were associated with the 'information search' step. Approximately 18% of the patents were relevant to the 'evaluation' and 'choice' steps, respectively. The numbers of patents related to the 'postpurchase evaluation (13.9%)' and 'need recognition (12.0%)' steps were relatively low. The current ICTs related to food delivery service in Korea were largely associated with service providers' profit generation rather than consumers' benefit. There is still much room for technology development that could contribute to increasing consumers' benefit.

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10가족동반 아침식사에 따른 청소년의 영양섭취상태 평가 -2013~2015년 국민건강영양조사 자료를 이용하여-

저자 : 배윤정 ( Yun-jung Bae )

발행기관 : 한국식품영양학회 간행물 : 한국식품영양학회지 30권 6호 발행 연도 : 2017 페이지 : pp. 1210-1221 (12 pages)

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The objective of the this study was to identify the potential relationship between eating breakfast together as a family and the nutritional status among Korean adolescents based on the 2013~2015 Korean National Health and Nutritional Examination Survey data. This study investigated 1,300 adolescents ranging in agee from twelve to eighteen years-old. In this study, according to their eating breakfast together as a family or skipping breakfast, we classified the subjects into the eating breakfast together as a family (EBF group) (male=379, female=295), eating breakfast alone (EBA group) (male=177, female=169) and skipping breakfast (SB group) (male=152, female=128). Both male and female, age in the EBF group was lower than those of the EBA and SB group (p<0.0001, respectively). In the male, the EBF group exhibited significantly higher fiber (p=0.0168) and potassium density (p=0.0065) and lower beverage intake (% energy) (p=0.0040) than the EBA and SB groups. No difference was observed the proportion of subjects who practiced a healthy diet between three groups, however, the EBF and EBA groups had a smaller proportion of subjects who were in a condition of hypo-nutrition compared to the SB group (p<0.0001, respectively). The present findings suggest that the practice of eating breakfast together as a family in adolescents may bean important consideration in relation to micro-nutrient intake status.

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1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

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