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Journal of the East Asian Society of Dietary Life最新文献

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Effects of Guar Gum and Salt on the Consumer Acceptability, Sensory Profile and Rheological Behavior of Soft Tofu Stew Sauce 瓜尔胶和盐对软豆腐炖酱消费者接受度、感官特性和流变特性的影响
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.203
Ji-Yoon Jung, Pureum Im, Youngseung Lee
{"title":"Effects of Guar Gum and Salt on the Consumer Acceptability, Sensory Profile and Rheological Behavior of Soft Tofu Stew Sauce","authors":"Ji-Yoon Jung, Pureum Im, Youngseung Lee","doi":"10.17495/easdl.2021.8.31.4.203","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.203","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124699262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring Consumers’ Safety Anxiety about the Food Environment in South Korea 探讨韩国消费者对食品环境的安全焦虑
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.236
Suyoung Kim, Hye-Jong Yoo, Jihyun Yoon
{"title":"Exploring Consumers’ Safety Anxiety about the Food Environment in South Korea","authors":"Suyoung Kim, Hye-Jong Yoo, Jihyun Yoon","doi":"10.17495/easdl.2021.8.31.4.236","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.236","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122706096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules 利用大豆根瘤中提取的豆血红蛋白制备替代肉饼
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.258
Jeong-Yeon Kim, Hyo-Jeong Hwang, K. Shin
{"title":"Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules","authors":"Jeong-Yeon Kim, Hyo-Jeong Hwang, K. Shin","doi":"10.17495/easdl.2021.8.31.4.258","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.258","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134310682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Physiological Activity and Development of a Beverage from Radish Leaves 萝卜叶饮料的生理活性及研制
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.250
Young-Ho Seo, Min Geun Son, Jong-Uk Park
{"title":"Physiological Activity and Development of a Beverage from Radish Leaves","authors":"Young-Ho Seo, Min Geun Son, Jong-Uk Park","doi":"10.17495/easdl.2021.8.31.4.250","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.250","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125513425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas 首尔、京畿地区不同性别大学生健康兴趣、抑郁与饮食习惯的关系
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.213
K. Park, Jiwon Kim, Onjeong Cho, Kyunghee Song
{"title":"Relationship among Health Interest, Depression and Dietary Habits of College Students according to Sex in Seoul and Gyeonggi Areas","authors":"K. Park, Jiwon Kim, Onjeong Cho, Kyunghee Song","doi":"10.17495/easdl.2021.8.31.4.213","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.213","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"265 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116255304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Purchasing Behavior and Selection Attributes for Meal-Kit Products According to Food-Related Lifestyle Types 基于食品相关生活方式类型的套餐产品购买行为与选择属性
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.268
Yun-Ji Lee, Kyu-Won Lee, Seo-Yeon Keum, Si-Hyun Ryu
{"title":"Purchasing Behavior and Selection Attributes for Meal-Kit Products According to Food-Related Lifestyle Types","authors":"Yun-Ji Lee, Kyu-Won Lee, Seo-Yeon Keum, Si-Hyun Ryu","doi":"10.17495/easdl.2021.8.31.4.268","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.268","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131201593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Study on the Quality Characteristics of Aronia Cheong Prepared with Different Sugars 不同糖类制备野樱草品质特性的研究
Journal of the East Asian Society of Dietary Life Pub Date : 2021-08-31 DOI: 10.17495/easdl.2021.8.31.4.226
S. -. Lee, Eun-Ji Koh
{"title":"Study on the Quality Characteristics of Aronia Cheong Prepared with Different Sugars","authors":"S. -. Lee, Eun-Ji Koh","doi":"10.17495/easdl.2021.8.31.4.226","DOIUrl":"https://doi.org/10.17495/easdl.2021.8.31.4.226","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129630695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Quality Characteristics of Jujube Brownie with Jujube Paste 枣泥枣泥布朗尼的品质特征
Journal of the East Asian Society of Dietary Life Pub Date : 2021-06-30 DOI: 10.17495/easdl.2021.6.31.3.191
Hyeon‐sook Lim, M. Choi, Su in Kim, Gyung-Hee Cha
{"title":"Quality Characteristics of Jujube Brownie with Jujube Paste","authors":"Hyeon‐sook Lim, M. Choi, Su in Kim, Gyung-Hee Cha","doi":"10.17495/easdl.2021.6.31.3.191","DOIUrl":"https://doi.org/10.17495/easdl.2021.6.31.3.191","url":null,"abstract":"The purpose of this study was to create a standard recipe for brownies, replacing part of chocolate with jujube paste. Jujube paste was used to substitute 10%, 20%, 30%, and 40% of the chocolate in the brownies. The specific gravity and viscosity of the brownie batter increased significantly as the jujube paste content increased (p<0.001). The baking loss rate decreased as the jujube paste addition increased (p<0.01). The volume of the brownies was with 20% addition of jujube paste, and there was a significant difference between the control and brownies with 40% jujube (p<0.05). The pH was the highest in control, and significantly decreased as the jujube paste content increased (p<0.001). The brownie’s hardness and cohesiveness significantly increased as the amount of jujube paste increased. In the consumer acceptance test, the 20% addition group was the highest in color, texture, and overall acceptance. Therefore, jujube brownies may be said to be best made by adding 20% jujube paste as a substitute for chocolate.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123605724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on Antioxidant Activity and Cytotoxicity to A549 Cells of Korean Aronia Fruit Extracts 野樱果提取物抗氧化活性及对A549细胞的毒性研究
Journal of the East Asian Society of Dietary Life Pub Date : 2021-06-30 DOI: 10.17495/easdl.2021.6.31.3.163
Dong Wook Kim, Mi-Hye Park, Meera Kim
{"title":"Study on Antioxidant Activity and Cytotoxicity to A549 Cells of Korean Aronia Fruit Extracts","authors":"Dong Wook Kim, Mi-Hye Park, Meera Kim","doi":"10.17495/easdl.2021.6.31.3.163","DOIUrl":"https://doi.org/10.17495/easdl.2021.6.31.3.163","url":null,"abstract":"The extracts of aronia (Aronia melanocarpa) fruits grown in Korea were prepared with hot water and ethanol. The functional compounds, antioxidant activity, and cytotoxicity of the ethanol extract from aronia fruit (EA) and the water extract from aronia fruit (WA) were analyzed. The contents of total polyphenol, total flavonoid, and total vitamin C of EA were significantly higher than those of WA. In the analysis of phenolic compounds using an HPLC, the rutin contents of EA and WA were 90.59 mg/100 g and 72.54 mg/100 g, respectively. The antioxidant activity was evaluated by DPPH and ABTS radical scavenging activity analysis and FRAP assay. EA showed a significantly higher antioxidant activity than WA in all three analyses. The cytotoxicity to human lung cancer cells (A549) was analyzed using SRB assay. As a result of the SRB assay, the cytotoxicity of EA and WA to A549 cells at a concentration of 500 μg/mL was 68.99% and 54.25%, respectively, indicating that both EA and WA have high cytotoxicity to A549 cells. Therefore, the biological activity of aronia fruit extracts was verified through this study, and these extracts are expected to be used as functional food materials.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128687328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles 基于青少年饮食相关生活方式的餐厅送餐与外卖消费行为
Journal of the East Asian Society of Dietary Life Pub Date : 2021-06-30 DOI: 10.17495/easdl.2021.6.31.3.172
Yulee Shin, M. Kyung, Seonyeong Baek, S. Ham
{"title":"Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles","authors":"Yulee Shin, M. Kyung, Seonyeong Baek, S. Ham","doi":"10.17495/easdl.2021.6.31.3.172","DOIUrl":"https://doi.org/10.17495/easdl.2021.6.31.3.172","url":null,"abstract":"The purpose of this study was to analyze take-out and delivery food consumption according to the food-related lifestyle of adolescents. This study used secondary data from the 2019 Consumer Behavior Survey for Food (CBSF) performed by the Korea Rural Economic Institute. A survey was conducted from June 5 to August 11, 2019. A total of 610 responses were used for the final analysis (36.6% middle school students, 63.4% high school students). Data analysis were performed by using descriptive analysis, factor analysis, cluster analysis, and one-way ANOVA. As a result of cluster analysis, this study classified adolescents’ food-related lifestyle into three groups: convenience-seeking group, taste-seeking group, and high interest in the food-related lifestyle group. The results showed that adolescents use delivery and take-out to eat delicious food, and the average monthly meal delivery and take-out expenditures of taste-seeking groups were significantly high. This study offers the basis for proposing a dietary education program for adolescents.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134229073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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