Journal of the Korean Society of Food Culture最新文献_第10页

Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice 饮用未经消毒的米酒对链脲佐菌素诱导的1型糖尿病小鼠血糖水平和存活率的影响

Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.818

H. Lee, Soon-Mi Kim

{"title":"Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice","authors":"H. Lee, Soon-Mi Kim","doi":"10.7318/KJFC/2015.30.6.818","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.818","url":null,"abstract":"Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"231 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131654208","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

Changes in BMI and Nutrition Knowledge Levels of Korean Adult Women in Body Weight Control Program 韩国成年女性体重控制项目中体重指数和营养知识水平的变化

Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.825

Eun Ju Lee, Kyung-hee Kim

引用次数: 0

Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup 商品番茄酱理化性质及抗氧化活性研究

Journal of the Korean Society of Food Culture Pub Date : 2015-12-30 DOI: 10.7318/KJFC/2015.30.6.790

H. Chung

{"title":"Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup","authors":"H. Chung","doi":"10.7318/KJFC/2015.30.6.790","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.6.790","url":null,"abstract":"The objective of this study was to investigate the physicochemical properties and antioxidant activities of seven (A, B, C, D, E, F, G) commercial ketchups marketed in Korea. The 70% ethanol extracts were prepared and evaluated for total phenolic content, DPPH and ABTS radical scavenging activities, and metal chelating effect. pH ranged from 3.64 to 3.94, and soluble solid and reducing sugar contents of samples were 2.21~3.51oBrix and 4.78~13.45%, respectively. Salinity of samples was in the range of 1.79 to 3.21%, and sample G showed the lowest salinity. The lightness, redness, and yellowness of the Hunter color system of samples were 15.42~19.94, 18.55~23.98, and 20.87~24.34, respectively. The phenolic contents ranged from 1.37 to 2.60 mg GAE (gallic acid equivalents)/g, with samples F and G exhibiting the highest contents. Antioxidant activity determined based on DPPH and ABTS radical scavenging activities, and metal chelating effects were 45.10~90.87, 55.35~92.53, and 71.10~92.20%, respectively, at a concentration of 200 mg/mL. Samples A and G showed higher antioxidant activity than other samples. There were positive correlations between phenolic contents and antioxidant activity, suggesting that phenolic compounds are the major contributors to antioxidant activity.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124812755","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 Properties of Rice Cake Containing Bamboo Sprout Powder 竹芽粉年糕的品质特性研究

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.650

E. Moon, H. Park, Hwan-Sik Na, Jung-Suk Park

引用次数: 1

A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines 1920 - 2010年间烹饪书、报纸、杂志中白菜泡菜中红辣椒含量的文献研究

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.576

Mo Ran Seo, Hee-sun Jeong

引用次数: 1

Difference in Additional Marketing Satisfaction by Lifestyle of Korean Restaurant Customers - Focus on Foreign Students at University in Gangwon Province - 韩国餐厅顾客生活方式对追加营销满意度的差异——以江原道大学外国留学生为对象

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.587

Tae-Hwan Yoon

引用次数: 1

Qualitative Research to Understand Environmental Factors of Customer, Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life 定性研究了解顾客环境因素，餐饮服务管理，竞争对手和提高顾客生活质量的因素

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.621

Jin-Young Lee, K. Han

{"title":"Qualitative Research to Understand Environmental Factors of Customer, Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life","authors":"Jin-Young Lee, K. Han","doi":"10.7318/KJFC/2015.30.5.621","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.5.621","url":null,"abstract":"The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a \"medium\" effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"109 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121530347","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

Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity 具有抗氧化活性的天麻粗粉的品质特性

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.656

K. Lee, Mi Young Lee

引用次数: 1

Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer's Life in Contract Foodservice 合同餐饮中顾客、餐饮管理和竞争环境对顾客生活质量的影响

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.629

Jin-Young Lee, K. Han

{"title":"Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer's Life in Contract Foodservice","authors":"Jin-Young Lee, K. Han","doi":"10.7318/KJFC/2015.30.5.629","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.5.629","url":null,"abstract":"The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOL-BREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"08 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115005688","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

A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet 基于健康饮食追求的味精认知与偏好调查

Journal of the Korean Society of Food Culture Pub Date : 2015-10-30 DOI: 10.7318/KJFC/2015.30.5.481

Gayoung Kil, So-Yeon Jin

{"title":"A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet","authors":"Gayoung Kil, So-Yeon Jin","doi":"10.7318/KJFC/2015.30.5.481","DOIUrl":"https://doi.org/10.7318/KJFC/2015.30.5.481","url":null,"abstract":"This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"216 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123026447","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