Pub Date : 2021-01-01DOI: 10.9799/KSFAN.2021.34.1.079
W. Choi, Hyeun-Jin Park, J. Park
{"title":"The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods","authors":"W. Choi, Hyeun-Jin Park, J. Park","doi":"10.9799/KSFAN.2021.34.1.079","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.079","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"42 1","pages":"79-87"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85004234","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}
Pub Date : 2021-01-01DOI: 10.9799/KSFAN.2021.34.2.174
Jeong Jin Hong, Hui-Gyeong Seol, J. Oh, E. Jeong, Y. Chang
{"title":"Effective Component Contents and Antioxidative Activities of Unripe Apple by Extraction Methods","authors":"Jeong Jin Hong, Hui-Gyeong Seol, J. Oh, E. Jeong, Y. Chang","doi":"10.9799/KSFAN.2021.34.2.174","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.2.174","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"33 1","pages":"174-180"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88529676","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}
Pub Date : 2021-01-01DOI: 10.9799/KSFAN.2021.34.1.114
M. Kim, Myung‐Hyun Kim, Youngsil Han
{"title":"Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)","authors":"M. Kim, Myung‐Hyun Kim, Youngsil Han","doi":"10.9799/KSFAN.2021.34.1.114","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.114","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"25 1","pages":"114-122"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88476952","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}
Pub Date : 2021-01-01DOI: 10.9799/KSFAN.2021.34.1.058
H. Kim, B. Kim, Heesun Ko, So-Young Kim, Gi-Jeong Ha
{"title":"Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Period in Gyeongnam Province","authors":"H. Kim, B. Kim, Heesun Ko, So-Young Kim, Gi-Jeong Ha","doi":"10.9799/KSFAN.2021.34.1.058","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.058","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"50 1","pages":"58-68"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84528283","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}
Pub Date : 2020-10-01DOI: 10.4163/jnh.2020.53.5.518
Jiwon Oh, Jayong Chung
{"title":"Fruit and vegetable consumption frequency and mental health in Korean adolescents: based on the 2014–2017 Korea Youth Risk Behavior Survey","authors":"Jiwon Oh, Jayong Chung","doi":"10.4163/jnh.2020.53.5.518","DOIUrl":"https://doi.org/10.4163/jnh.2020.53.5.518","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"45 1","pages":"518-531"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80378623","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}
Pub Date : 2020-10-01DOI: 10.4163/jnh.2020.53.5.532
Yun-hwa Kim
{"title":"Cancer survivor's dietary safety management awareness and competency type","authors":"Yun-hwa Kim","doi":"10.4163/jnh.2020.53.5.532","DOIUrl":"https://doi.org/10.4163/jnh.2020.53.5.532","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"532-546"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75280132","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}
Pub Date : 2020-08-31DOI: 10.9799/KSFAN.2020.33.4.372
Hyo Won Kim
The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.
{"title":"Quality Characteristics of Jelly Made from Fermented Red Ginseng Concentrate with Increased Ginsenoside Content by Enzyme Treatment","authors":"Hyo Won Kim","doi":"10.9799/KSFAN.2020.33.4.372","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.372","url":null,"abstract":"The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"372-380"},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75692824","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}
Pub Date : 2020-08-01DOI: 10.4163/jnh.2020.53.4.356
K. Yeum, Young‐Sang Kim, N. Joo
Purpose: Histidine-containing dipeptides, which are rich in chicken, have been reported to reduce the risk of metabolic abnormalities via anticarbonylation mechanism in animal models. To determine the effect of dietary histidine-containing dipeptides on metabolic risk factors in humans, the relation between chicken consumption and insulin resistance were determined in a population consuming high carbohydrate and low protein. Methods: A total of 7,183 subjects (2,929 men and 4,254 women) aged ≥ 50 years from the Korea National Health and Nutrition Examination Survey (KNHANES) were divided into three groups according to chicken consumption (rarely, monthly, and weekly), and evaluated for the metabolic risk factors using homeostasis model assessment for insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) in this cross-sectional study. The fourth and fifth (IV-1–3 & V-1) KNHANES, which had blood insulin data, were chosen for the current study. Results: The chicken consumption was significantly associated with insulin (p for trend = 0.018) and HOMA-IR (p for trend = 0.023) in men. In particular, the ‘weekly’ chicken consuming men in the lowest tertile (< 65.0%) of carbohydrate intake group had significantly lower HOMA-IR (p for trend = 0.033) and higher QUICKI (p for trend = 0.043) than the ‘rarely’ intake group. In addition, the odds ratio for abnormal HOMA-IR was 0.55 (95% confidence interval [CI], 0.31–0.99) and QUICKI was 0.47 (95% CI, 0.26–0.86) for the ‘weekly’ chicken consuming group. Conclusion: The ‘weekly’ chicken consumption had a beneficial effect on insulin resistance and it may partially be due to the major bioactive components in chicken, histidinecontaining dipeptides.
{"title":"Chicken consumption and insulin resistance in non-diabetic older adults","authors":"K. Yeum, Young‐Sang Kim, N. Joo","doi":"10.4163/jnh.2020.53.4.356","DOIUrl":"https://doi.org/10.4163/jnh.2020.53.4.356","url":null,"abstract":"Purpose: Histidine-containing dipeptides, which are rich in chicken, have been reported to reduce the risk of metabolic abnormalities via anticarbonylation mechanism in animal models. To determine the effect of dietary histidine-containing dipeptides on metabolic risk factors in humans, the relation between chicken consumption and insulin resistance were determined in a population consuming high carbohydrate and low protein. Methods: A total of 7,183 subjects (2,929 men and 4,254 women) aged ≥ 50 years from the Korea National Health and Nutrition Examination Survey (KNHANES) were divided into three groups according to chicken consumption (rarely, monthly, and weekly), and evaluated for the metabolic risk factors using homeostasis model assessment for insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) in this cross-sectional study. The fourth and fifth (IV-1–3 & V-1) KNHANES, which had blood insulin data, were chosen for the current study. Results: The chicken consumption was significantly associated with insulin (p for trend = 0.018) and HOMA-IR (p for trend = 0.023) in men. In particular, the ‘weekly’ chicken consuming men in the lowest tertile (< 65.0%) of carbohydrate intake group had significantly lower HOMA-IR (p for trend = 0.033) and higher QUICKI (p for trend = 0.043) than the ‘rarely’ intake group. In addition, the odds ratio for abnormal HOMA-IR was 0.55 (95% confidence interval [CI], 0.31–0.99) and QUICKI was 0.47 (95% CI, 0.26–0.86) for the ‘weekly’ chicken consuming group. Conclusion: The ‘weekly’ chicken consumption had a beneficial effect on insulin resistance and it may partially be due to the major bioactive components in chicken, histidinecontaining dipeptides.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"15 1","pages":"356-368"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86614276","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}
Pub Date : 2020-08-01DOI: 10.4163/jnh.2020.53.4.347
Hyun-Ju Seo, J. Jeong, Young-Eun Cho, I. Kwun
{"title":"Zinc modulation of osterix in MC3T3-E1 cells","authors":"Hyun-Ju Seo, J. Jeong, Young-Eun Cho, I. Kwun","doi":"10.4163/jnh.2020.53.4.347","DOIUrl":"https://doi.org/10.4163/jnh.2020.53.4.347","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"4 1","pages":"347-355"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90263963","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}
Pub Date : 2020-07-13DOI: 10.14710/JNH.5.1.2017.1-11
Natalia Dewi Wardani
Pengalaman dan ekspresi emosi berperan penting dalam mengubah relasi pasangan. Ekspresi afektif merupakan bentuk komunikasi dan ekspresi emosi tertentu merupakan hal penting dalam relasi pasangan. Emosi, persepsi, kognisi dan interaksi merupakan target yang perlu diubah dalam penyelesaian masalah. Enam bulan yang lalu pasien kembali berhubungan intensif dengan mantan pacar. Hal ini kemudian diketahui suami yang melihat telepon seluler pasien. Sejak itu pasien menyesal dan tidak lagi berhubungan dengan mantan pacarnya. Suami merasa sakit hati kemudian mulai berhubungan lagi dengan mantan pacar suami hingga berhubungan intim. Sejak itu pasien sedih dan mempertanyakan apa yang membuat suami tega melakukan hal tersebut dengan mantan pacar. Pasien menyesalkan suami yang tidak memikirkan keluarganya dan dua anak mereka yang masih kecil. Sejak itu pasien takut kehilangan suami dan ingin ikut suami berangkat bekerja karena sering sesak nafas dan berdebar-debar saat suami akan berangkat bekerja. Suami jengah dengan perilaku pasien dan makin sering berhubungan pesan dengan mantan yang sudah menikah di Bandung. Saat pasien pergi dengan keluarga besarnya ke Jakarta, suami pergi ke Bandung menemui mantan pacarnya. Suami mantan pacar suami memberitahu pasien tentang kedatangan suami pasien ke Bandung. Pasien makin marah dan memukul suami ketika pulang dan mengusir suami. Suami setelah diusir pergi ke Bandung untuk meminta maaf pada keluarga besar mantan pacar dan berjanji pada mereka untuk tidak akan berhubungan lagi. Dalam proses terapi, suami menceritakan bahwa dia merasa dikekang dan kecewa karena istri terlalu perhitungan. Contohnya saat suami menghilangkan jam tangan pasien, pasien marah-marah. Suami merasa pasien berselera tinggi dan suami sering tidak mengerti barang yang sesuai dengan keinginan pasien. Akhirnya suami memilih pasif dan banyak diam karena takut salah. Sedangkan pasien merasa suami banyak diam dan kurang perhatian ke pasien padahal ke orang lain perhatian sekali. Bisa dilihat dari aktivitas suami di media sosial ke teman-teman tampak akrab dan dekat namun pasien merasa saat bersama pasien tidak perhatian. Suami sering tidak menelpon pasien dan anak, diam saja saat menyetir hingga pasien meminta suami untuk mengobrol. Pasien ingin mendapat perhatian suami dan bisa mengobrol dengan suami seperti suami ke teman-temannya. Dari ilustrasi di atas bisa dilihat adanya siklus interaksi yang negatif antara pasien dan suami. Pasien banyak memulai kontak dengan suami namun tidak direspon oleh suami. Semakin pasien menuntut, suami semakin menarik diri. Terapis kemudian mengidentifikasi siklus interaksi negatif ini dan mengeksplorasi perasaan yang mendasari interaksi mereka tersebut. Keywords : ekspresi emosi, pasangan, perselingkuhan
{"title":"Emotional Focused Therapy pada Pasangan Paska Perselingkuhan","authors":"Natalia Dewi Wardani","doi":"10.14710/JNH.5.1.2017.1-11","DOIUrl":"https://doi.org/10.14710/JNH.5.1.2017.1-11","url":null,"abstract":"Pengalaman dan ekspresi emosi berperan penting dalam mengubah relasi pasangan. Ekspresi afektif merupakan bentuk komunikasi dan ekspresi emosi tertentu merupakan hal penting dalam relasi pasangan. Emosi, persepsi, kognisi dan interaksi merupakan target yang perlu diubah dalam penyelesaian masalah. Enam bulan yang lalu pasien kembali berhubungan intensif dengan mantan pacar. Hal ini kemudian diketahui suami yang melihat telepon seluler pasien. Sejak itu pasien menyesal dan tidak lagi berhubungan dengan mantan pacarnya. Suami merasa sakit hati kemudian mulai berhubungan lagi dengan mantan pacar suami hingga berhubungan intim. Sejak itu pasien sedih dan mempertanyakan apa yang membuat suami tega melakukan hal tersebut dengan mantan pacar. Pasien menyesalkan suami yang tidak memikirkan keluarganya dan dua anak mereka yang masih kecil. Sejak itu pasien takut kehilangan suami dan ingin ikut suami berangkat bekerja karena sering sesak nafas dan berdebar-debar saat suami akan berangkat bekerja. Suami jengah dengan perilaku pasien dan makin sering berhubungan pesan dengan mantan yang sudah menikah di Bandung. Saat pasien pergi dengan keluarga besarnya ke Jakarta, suami pergi ke Bandung menemui mantan pacarnya. Suami mantan pacar suami memberitahu pasien tentang kedatangan suami pasien ke Bandung. Pasien makin marah dan memukul suami ketika pulang dan mengusir suami. Suami setelah diusir pergi ke Bandung untuk meminta maaf pada keluarga besar mantan pacar dan berjanji pada mereka untuk tidak akan berhubungan lagi. Dalam proses terapi, suami menceritakan bahwa dia merasa dikekang dan kecewa karena istri terlalu perhitungan. Contohnya saat suami menghilangkan jam tangan pasien, pasien marah-marah. Suami merasa pasien berselera tinggi dan suami sering tidak mengerti barang yang sesuai dengan keinginan pasien. Akhirnya suami memilih pasif dan banyak diam karena takut salah. Sedangkan pasien merasa suami banyak diam dan kurang perhatian ke pasien padahal ke orang lain perhatian sekali. Bisa dilihat dari aktivitas suami di media sosial ke teman-teman tampak akrab dan dekat namun pasien merasa saat bersama pasien tidak perhatian. Suami sering tidak menelpon pasien dan anak, diam saja saat menyetir hingga pasien meminta suami untuk mengobrol. Pasien ingin mendapat perhatian suami dan bisa mengobrol dengan suami seperti suami ke teman-temannya. Dari ilustrasi di atas bisa dilihat adanya siklus interaksi yang negatif antara pasien dan suami. Pasien banyak memulai kontak dengan suami namun tidak direspon oleh suami. Semakin pasien menuntut, suami semakin menarik diri. Terapis kemudian mengidentifikasi siklus interaksi negatif ini dan mengeksplorasi perasaan yang mendasari interaksi mereka tersebut. Keywords : ekspresi emosi, pasangan, perselingkuhan","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"68 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2020-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81042060","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}
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