Abstract ▼

○ Purpose & Contents
Development of food nutrient reinforcement technology to resolve nutritional imbalances in the elderly

○ Results
○ Analytical method development for vitamins D2, D3, K1 and K2
- fast and simple methods for simultaneous analysis for vitamins D and K by novel DLLME

○ Purpose & Contents
Development of food nutrient reinforcement technology to resolve nutritional imbalances in the elderly

○ Results
○ Analytical method development for vitamins D2, D3, K1 and K2
- fast and simple methods for simultaneous analysis for vitamins D and K by novel DLLME-LC-APCI-MS/MS and QuEChERS-LC-APCI-MS/MS
○ Development of model system for encapsulating nutrients for the elderly
- Investigation of the optimal lipid-based delivery system for encapsulating vitamin K
- Investigation of dispersion stability of the vitamin K delivery system based on the carrier oil and emulsifiers
- Evaluation of processing suitability and stability of the lipid nanocarriers encapsulating nutrients
○ Establishing a database for preparing the level of classification for liquid
- A study on the correlation between rheological property and sensory evaluation by using viscosity model system and result derivation the four-step level of classification for liquid
○ Established tribological system for assessment of swallowing property
- Established oral tribology analytical system and correlation between rheological-sensory attributes, and verified swallowing property improved by using texture modifiers

○ Expected Contribution
○ Simultaneous determination of vitamins D2, D3, K1 and K2 in various vitamins-fortified food products
- effective alternative to the traditional solvent extraction methods established by the Korean Ministry of Food and Drug Safety
○ Development of model system for encapsulating nutrients for the elderly
- Solubility and processing quality of hydrophobic nutrients can be enhanced by developing encapsulation formulation of vitamin D and vitamin K.
- Encapsulation formulations can contribute to solve nutrient deficiency of the elderly by application of them into manufacturing processed foods.
○ Provides sensory evaluation and physical property database of viscosity model system for the elderly
○ Provide tribological and rheological database to develope food products with improved swallowing qualities tailored for the aged

(출처 : SUMMARY 6p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 4
• 국 문 요 약 문 ... 5
• SUMMARY ... 6
• CONTENTS ... 7
• 목차 ... 8
• 제1장. 연구 개발 과제의 개요 ... 9
• 1-1. 연구 개발 목적 ... 9
• 1-2. 연구 개발의 필요성 ... 9
• 1-3. 연구 개발 범위 ... 15
• 제2장. 국내외 기술 개발 현황 ... 16
• 제3장. 연구 수행 내용 및 결과 ... 21
• 제1절. 영양강화 제형의 영양성분 분석법 개발 ... 21
• 제2절. 영양성분 포집 모델시스템 구축 및 고령자용 영양강화 제형 개발 ... 36
• 제3절 점도 모델 시스템을 이용한 액상형 제형의 등급화 연구 ... 60
• 제4장. 목표 달성도 및 관련 분야 기여도 ... 111
• 4-1. 목표 달성도 ... 111
• 4-2. 관련 분야 기여도 ... 111
• 제5장. 연구 결과의 활용 계획 ... 112
• 제6장. 연구 과정에서 수집한 해외 과학 기술 정보 ... 112
• 제7장. 연구 개발 결과의 보안 등급 ... 113
• 제9장. 연구 개발 과제의 대표적 연구 실적 ... 113
• 제10장. 기타 사항 ... 113
• 제11장. 참고 문헌 ... 114
• 끝페이지 ... 119