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김종태 ( Chong-tai Kim ),맹진수 ( Jin-soo Maeng ),신원선 ( Weon-son Shin ),심인철 ( In-cheol Shim ),오승일 ( Seung-il Oh ),조영희 ( Young-hee Jo ),김종훈 ( Jong-hoon Kim ),김철진 ( Chul-jin Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.
홍지영 ( Ji Young Hong ),이상국 ( Sang Kook Lee ),조용진 ( Yong Jin Cho ),김철진 ( Chul Jin Kim ),김남수 ( Nam Soo Kim ),김종태 ( Chong Tai Kim ),맹진수 ( Jin Soo Maeng ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
Strawberries have various fruit phenolics which provide biological activities such as antioxidant, anti-inflammatory, and anti-proliferative potential against various cancer cells. Previous studies showed that such phenolics might be enriched by ultraviolet irradiation (UV) after harvesting fruits and vegetables. In the present study, we investigated the effect of post-harvest ultraviolet irradiation on the biological activities of strawberries. When 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, induction of quinone reductase activity, inhibitory effect on the proliferation of various human cancer cells, and inhibitory effect on the expression of inducible nitric oxide synthase (iNOS) of UV-irradiated strawberries using Maehyang, Akihime, and Red pearl, were evaluated, the biological activities were, in general, enhanced by ultraviolet irradiation after harvest.
수종 목재부후균(木材腐朽菌)에 의한 리그닌의 중합화와 탈중합화 현상
홍순우,하영칠,강사욱,김규중,신광수,맹진수 한국균학회 1986 韓國菌學會誌 Vol.14 No.4
So as to clarify the biodegradation mechanism of lignin, lignin biodegradability among four white-rot fungi, Pleurotus astreatus 1, 2, 3, and Polyporus versicolor were compared each other by simple plate test method, so that P. ostreatus 2 and P. versicolor exhibited the most wide clear zone. And to investigate the degree of lignin depolymerization, they were grown in lignin-media where various carbohydrates were added, then that was analyzed through column chromatography. In consequence, P. ostreatus 2 and 3 showed more excellent effect of lignin depolymerization among those 4 white-rot fungi, and also in culture media in which glucose, cellobiose and xylose were added. When culture filtrates of the same media were scanned at UV range, there were no peak at 280 nm in the culture filtrate of P. ostreatus 2 and 3 where glucose, cellobiose and xylose were added. At the same time, culture filtrate, in which lignin was only contained as a carbon source, showed browning in color, whereas culture media with glucose, cellobiose and xylose in addition to lignin became yellowish (that is, decolorization). From above results, it might be assumed that polymerization and browning of lignin were decreased and lignin biodegradability was . increased, when grown in lignin media where various carbohydrates were added.