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盧完燮(Wan Seob Noh),吳賢根(Hyun Kun Oh),樓大源(Dae Won Kwon),李光承(Kwang Seung Lee) 한국환경보건학회 1984 한국환경보건학회지 Vol.10 No.1
In order to suπey the distribution of molds in Korean Ginseng and its products, molds were isolated from their sample to obtain 22 strains. Among them, 3 strains were found to produce aflatoxin and identified as Aspergillus flavus. AspergiJlus paraciticus and Penicillium puberulum. The type of aflatoxin produce was identified as Bl , B2 and G1 .
정승원,노완섭,Jung Seung-Won,Noh Wan-Seob 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
This study was carried out to survey the effect of Jujube extract on the growth of 3 strains of lactic acid bacteria(LBA) starter cultures in the MRS broth by the addition of 0, 0.1, 0.5, 1 and 2% extract The pH, titratable acidity and OD of LAB were investigated in order to get fundamental knowledge for the development a new product. The effects of Jujube extract on the growth of LAB were variable depending upon the LAB species and concentrations of Jujube extract significantly (p<0.05). In the results, Jujube extract enhanced the acid production and propagation by the 3 LAB strains with increasing concentration of Jujube extracts until 2.0% added was to the MRS broth medium (p<0.05). Addition of Jujube extract markedly stimulated the acid production and propagation of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum.
이영인,노완섭,이승주,Lee, Young-In,Noh, Wan-Seob,Lee, Seung-Ju 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.1
다양한 가공 적성을 갖는 변성 전분을 토마토 케찹의 제조에 첨가하여 변성 전분의 종류 및 첨가량이 토마토 케찹의 유동 특성, 층분리 및 관능적 성질에 미치는 영향에 관하여 조사하였다. 케찹을 Herschel-Bulkley계 유체로 간주하여 분석한 결과 항복응력와 점조도지수는 ADA(acetylate distarch adipate)>SA(starch acetate)>HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch)의 순으로 크게 나타났으며 거동유동지수는 SA와 HDP의 경우 첨가량에 관계없이 거의 일정하였으나 ADA와 RCS는 첨가량이 증가할 수록 감소하는 경향을 보였다. 원심분리에 의한 층분리 검사에서는 ADA>SA>HDP>RCS>NS의 순으로 층분리가 방지되는 안정성을 나타냈다. 관능검사 결과 전반적으로 ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%)의 순으로 기호도가 높게 나타났다. Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).
이영인,이승주,노완섭 ( Young In Lee,Seung Ju Lee,Wan Seob Noh ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.1
Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)$gt;SA(starch acetate)$gt;HDP(hydroxypropyl distarch phosphate)$gt;RCS(raw corn starch)$gt;NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test by centrifugation, the ADA added ketchup showed the highest stability against separation, being followed by SA$gt;HDP$gt;RCS$gt;NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)$gt;SA(2%)$gt;RCS(2%)$gt;NS$gt;HDP(2%).
오갈피(Acanthopanax sessiliflorum Seeman) 추출액이 유산균의 생육에 미치는 영향
김선영,박근실,이수한,정승원,노완섭,Kim Sun-Young,Park Keun-Sil,Lee Su-Han,Jung Seung-Won,Noh Wan-Seob 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
This study examined the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in a MRS broth by adding a 0, 1, 3, 5, and 10% water extract. The pH, titratable acidity and OD of lactic acid bacteria were investigated in order to obtain fundamental knowledge for the development a new product, box thorn yogurt. In the case of adding the Acanthopanax sessiliflorum Seeman water extract, Streptococcus thermophilus was largely activated by the addition of the 5% extract. The growth of Lactobacillus acidophilus was activated by the extracts but it was depressed by the addition of the 3% Acanthopanax sessiliflorum Seeman water extract. Compared with the control, the growth of Bifidobacterium longum was largely activated by the addition of the 10% extract but it was depressed by the addition of the 5% Acanthopanax sessiliflorum Seeman water extract.
유병승(Byoung-Seung Yoo),노완섭(Wan-Seob Noh) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.5
숙성온도(20℃, 25℃, 30℃)를 달리하여 발효시킨 전통고추장의 정상유동특성 및 동적점탄특성들이 연구되었다. 고추장의 유동특성은 시간의존성을 나타냈으며 Weltman모델식에 의해 정량적으로 잘 설명될 수 있었다. 고추장시료들은 낮은 유동지수(n = 0.25-0.27)와 높은 Casson 항복응력(1.09~1.21 kPa)을 가진 shear thinning 유체특성을 나타냈다. 고추장의 점조도 지수(K)와 겉보기 점도(η_(a,20))는 숙성온도가 증가함에 따라 증가하는 경향을 나타냈다. 저장탄성률(G')과 손실탄성률(G")은 주파수(ω)가 증가함에 따라 증가하였으며 G'의 수치가 G"보다 높게 나타났다. 이들 동적점탄성 데이터로부터 고추장 시료들은 입자간의 강한 결합에 의한 약한 겔과 같은 구조적 성질을 가지고 있음을 알 수 있었다. 숙성온도가 증가함에 따라 G'과 G" 모두 약간 증가하는 경향을 보여 주었다. 숙성온도를 달리한 고추장 시료들의 복소점도(η^*)와 정상류점도(η)은 이동지수(α = 0.011~0.016)를 적용함으로서 Cox-Merz 중첩 원리에 잘 적용되었다. The steady and dynamic shear rheological properties of traditional kochujang fermented at three different temperatures (20℃, 25℃ and 30℃) were studied. Flow of kochujang samples showed time dependence, which was quantitatively described by the Weltman model. Kochujang samples were highly shear thinning fluids (n = 0.25~0.27) with large magnitudes of Casson yield stresses (1.09~1.21 kPa). Consistency index (K) and apparent viscosity (η_(a,20)) increased with increase in fermentation temperature of kochujang. Storage (G') and loss (G") moduli increased with increase in frequency (ω), while complex viscosity (η^*) decreased. Based on dynamic shear data, kochujang samples exhibit structural properties similar to weak gels. The complex and steady shear viscosities at different fermentation temperatures followed the Cox-Merz superposition rule with the application of the shift factor (α = 0.011~0.016).
오윤정,이수한,정승원,노완섭,Oh Youn-Jeong,Lee Su-Han,Jung Seung-Won,Noh Wan-Seob 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
This study was carried out to survey the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in MRS broth by the addition of 0, 1, 3, 5, and 10% water extract, after 30 hrs incubation. The pH, titratable acidity and O.D. of lactic acid bacteria were investigated to obtain fundamental knowledge for the development a new product. The effects of medicinal herbs extracts on the growth of lactic acid bacteria were variable depending upon the species of lactic acid bacteria and medicinal herbs extract. Growth of Str. thermohilus was activated by addition of 1 and 3% Angelica gigas water extract, but the basal medium plus 5 and 10% extract and growth of L. acidophilus and Bif. longum were depressed by the addition of extract. The pH and acid production ability dropped slightly in the basal medium plus 1 and 3% of extract. The other samples following the same trend as the control.