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NTIS 바로가기식품과학과 산업 = Food science and industry, v.53 no.2, 2020년, pp.148 - 165
신동화 (전북대학교)
At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamin...
핵심어 | 질문 | 논문에서 추출한 답변 |
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발효식품은 무엇인가? | 발효식품은 자연건조식품과 함께 인류가 먹은 최초의 가공식품이고 태초의 인간이 맛보았던 가장 오묘하고 풍미가 다른 식품이다. 원시시대에는 산야에 자생하는 식물의 잎이나 열매, 혹은 과실을 채취하며 먹었고 기회가 닿으면 자기보다 약한 동물을 사냥하여 육식의 기회를 얻기도 했을 것이다. | |
원시시대 인류는 무엇을 섭식하였는가? | 발효식품은 자연건조식품과 함께 인류가 먹은 최초의 가공식품이고 태초의 인간이 맛보았던 가장 오묘하고 풍미가 다른 식품이다. 원시시대에는 산야에 자생하는 식물의 잎이나 열매, 혹은 과실을 채취하며 먹었고 기회가 닿으면 자기보다 약한 동물을 사냥하여 육식의 기회를 얻기도 했을 것이다. | |
농업의 도입은 어떠한 특징을 가지는가? | 이 후 비슷한 수렵, 채집생활을 계속하다가 겨우 1만 년 전 인지능력의 향상으로 농업이 인간사회에 도입되었다(Brown, 2007). 농업의 도입은 혁명적사건이었고 먹이의 안정적 확보 계기가 되었고 이로 인한 상호협동과 협력으로 더 큰 힘을 발휘하여 현생 인류가 누리고 있는 물질·문명이 급격히 발전하는 전기를 이루었다. |
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