② 과당(fructose)
° 과당은 레불로오스(levulose) 또는 fruit sugar라고도 한다.
° 과당은 포도당으로 전환되어 체내에서 글리코겐으로 변하기도 한다.
° 최근 당뇨병을 예방하기 위해 포도당이나 설탕 대신 과당은 이용하는 경우가 많은데 대사 시 인슐린을 필요로 하지 않으나 포도당과 함께 간으로 들어
꾸지뽕나무의 폴리페놀 화합물 함량과 항산화 활성
1. 서론
국내에서는 일반 뽕나무에 대해서는 연구가 일부 되어 있지만, 꾸지뽕나무(Cudraniatricuspidata Bureau)의 생리활성 작용으로서는 뽕잎의 항염증작용 및 항균작용, 마우스에서의 지질상승 및 산화 억제작용 등이 보고되어 있을 뿐 체계적인 연구는
fruits and vegetables. As of August 1999, over 30 countries are irradiating food for commercial purposes. There are approximately 60 irradiation facilities being used for this purpose with more under construction or at the planning stage.
Decisions in these and other countries to irradiate food have been influenced by the adoption, in 1983, of a worldwide standard covering irradiated foods. The
Introduction
What is Food Additives?
: Substances added to food to maintain/improve food quality
or preserve flavor and enhance its taste and appearance during processing
Types of Food AdditivesPreventing from spoilage of food
preservative, antioxidant
Improving or maintaining the quality of food
emulsifier, fortifying nutrient
Giving better texture
coagulant, blowing agent, thickenin
Primary Criterion for Selecting Products
77.8% of Respondents replied, “I would have an intention to buy eco-products.”
Highly Recognized in their 40s with 81.7%
Considering Eco-Products as Positive Image
Progressive(58%), Distinctive(37%), High-technologic (33%)
Image of Eco-consumers - thoughtful, reasonable
Low Participation to the ‘Eco-Friendly’ Movement
Actual Rating just
1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
To stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn
A. 현미경
◇ 미생물학 발전에 중요한 역할 수행, 일반적인 미생물학 연구의 기본적인 도구로 사용 중
◇ 구성요소
- 대물렌즈(Objective lense)
- 대안렌즈(Ocular lense)
- 제물대(Stage)
- 집광기(Condenser)
- 촛점조절노브(Focusing knobs)
- 광원(Light)
◇ 광시야 현미경(Bright-field microscope)
- 기본적인 미생