Posters ; 효소 및 생리활성 물질 ; Klebsiella pneumoniae NFB - 320 이 생산하는 Pullulanse 의 정제와 특성

유승석,권재민,배동훈,유주현 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1991 한국미생물생명공학회 학술발표초록집 Vol.1991 No.1

식품향의 최신 분석학적 연구방법

유승석 호남대학교 2000 호남대학교 학술논문집 Vol.21 No.2

The study of food flavor has been recognized as fairly complicate and hactic due to the several factors. With the improvement of the analytical instruments, the study of food flavor, specially focused on the compounds derived as volatiles, was accelerated last few decades. In this paper, the methods of isolation for flavors from food matrix, one of the pre-requisites for food flavor analysis, were discussed and described based on the advantages and also disadvantages. In this work, the headspace method, isolation by distillation, and also by solvent extraction were focused as the main techniques. The principle, apparatus and equipments, characteristics and its applications were suggested for the analysis of food flavor. To obtain the unique volatile compounds contained in the food matrix, the appropriate method for the target volatiles should be determined with the properties of the flavor component and also the food matrix itself.

식품용 종이포장재의 특성 및 안정성에 관한 연구

유승석 호남대학교 2005 호남대학교 학술논문집 Vol.26 No.2

The food packaging is usually used for the protection, preservation and distribution of foods. There are mainly four groups of materials for food packaging, that are plastics, paper and paperboard, metals, and glass. Plastics are one of the most popular one and having frequently wide range of uses. When we select these food packaging materials, it is required many factors based on the types of foods and the processing methods of those. The consumption of the paper packaging expects to be much increased because the needs of the society in the future, due to the facts of safety and environmental benefits. This research had investigated on the manufacture of paper packaging from woods, typical classification of the paper packaging products, and also the safety of those. In the case of the paper packaging for food, it is specially important to analyze and study continually to confirm the safety or sanitation since most of the papers used as food packaging together with other materials besides the toxicity or contamination of paper itself.

식품향 개발을 위한 Reaction Flavor 기술

유승석 호남대학교 산업기술연구소 2000 산업기술연구논문집 Vol.8 No.-

식품의 품질은 그 속에 함유되어 있는 여러 가지 영양성분 외에도 식품의 색, 물성과 함께 향에 의해 향상되는 것으로 알려져 있다. 이러한 식품향에 관한 여러 연구분야 중 실제의 식품이 함유하고 있는 여러 가지 전구체를 이용하여 제조하는 것은 매우 중요한 의미를 가지고 있다. 그중 특히 각종의 식품향을 가열에 의해 제조하는 분야를 reaction flavor technique 이라고 한다. 원하는 향을 제조하기 위해 우선 목적 식품의 휘발성 향기성분에 관한 지식과 정보가 요구되어 지며, 이들을 생성하는 전구물질에 관해 이해하고 어떤 경로를 통하여 향의 생성을 유도할 수 있을 것인지 디자인하는 것이 매우 중요하다. 따라서 대부분의 가열식품에 사용되는 주요 전구물질과 반응기작에 관해 검토하고, 이러한 가열반응의 결과나 경로에 영향을 미치는 인자들에 관하여 연구하였다. The quality of food is determined by color, texture, and flavor besides the food components with nutrient. One of the major concern for the flavor study is how to generate with the precursors in food. Specially, the technique using thermal reaction is very useful and natural oriented method. In this paper, the common precursors were examined to build up the flavors for the cooked or processed foods. And the main mechanism of the reactions including Strecker degradation was re-evaluated along with the factors affecting the final reaction products.

육류식품향에 기여하는 주요 황함유화합물

유승석 호남대학교 산업기술연구소 2001 산업기술연구논문집 Vol.9 No.-

식품의 품질에서 중요한 한 요소인 향미의 특성을 소비자의 선호도와 판매량이 많은 3대 육제품인 쇠고기와 돼지고기, 그리고 닭고기를 중심으로 하여 각각의 육류향(savory flavor)의 고유한 특성과 공통점을 황화합물을 근간으로 하여 비교하였다. 대부분의 육제품이 고유한 character impact 화합물을 갖지 않는 것을 고려해볼 때 육제품의 경우 주로 meaty 특성을 나타내는 황 화합물과 fatty 특성을 갖는 알데하이드의 함량비율이 각 육제품의 향미특성을 결정짓는 가장 중요한 인자라고 판단되며, 지방조직에 함유된 고유한 성분과 이 부위에 존재하는 지방성분이 그 식품 고유의 향미에 중요한 영향을 주는 것으로 보고되었다. 또한 소고기를 비롯한 모든 경우의 육제품의 향미에는 황화합물이 매우 중요한 역할을 하는 것으로 결론 내려졌다. The characteristic flavor of three major meat is surveyed and compared in the aspect of the sulfur related compounds. Most of the meat products do not have character impact compounds although there are still important constituents in it. The most important factor to distinguish the flavor among each product due to the combination of meaty note derived from sulfur containing compounds as well as fatty note which from several aldehydes. And the unique constituents with lipid affect the sensory character of the flavor in each meat product. Specially, the presence of sulfur compounds in most meat products contributes to the flavor of the food.

고구마의 저장에 따른 품질변화 분석

유승석 호남대학교 2003 호남대학교 학술논문집 Vol.24 No.2

유과의 저장기간에 따른 휘발성 향미성분 및 특성 분석+

유승석 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.1

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidationduring storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundantcomponent, and followed by lipid and moisture. Although the change of the color showed different pattern by the packagingmaterials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on theperiod of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluatethe change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles werealdehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) bythe oxidation process during storage. 2,4-Decadienal was gradually increased with the period of the storage, whereas octane andfuran were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility ofthe volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

기능성식품의 연구의의와 동향

유승석 호남대학교 2002 호남대학교 학술논문집 Vol.23 No.2

The importance and relation between agricultural products and food industry were studied through funtional foods. Functional foods are specific foods that contain certain physiological functional compounds and serve or help those functions in human body. In nowadays, most people want to be a healthy and have safe food. Therefore, to improve agricultural functional foods along with the trends of current market and needs. In addition to the development, the agricultural source to give certain function in foods should be mainly cultivated.

스테비아 분말을 첨가한 쿠키의 품질특성과 항산화 활성

유승석,홍여주,Yoo, Seung-Seok,Hong, Yeo-Joo 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

종이포장재의 오염물질 분석

유승석,이선희,권기성,이광호 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1