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박시형 ( Park Si Hyeong ),김관수 ( Kim Gwan Su ) 한국응용생명화학회 2004 Applied Biological Chemistry (Appl Biol Chem) Vol.47 No.1
Two flavonoids were isolated from the aerial parts of Salicornia herbacea L. by column chromatopaphy. The structures of the flavonoid compound 1 and 2 were identified as quercetin 3-O-β-D-glucopyranoside and isorhamnetin 3-O-β-D-glucopyranoside, respectively. The antioxidant activity of compound 1 was similar to those of quercetin and rutin, and the activity of compound 2, which contained methoxyl group at flavonoid B-ring, was lower than that of compound 1. The two compounds 1 and 2 were the first to be reported in this plant.
물성을 달리한 삼치(Scombermorus niphonius) 활용 고령친화식품의 제조 및 품질특성
박선영 ( Sun Young Park ),이석민 ( Seok Min Lee ),박시형 ( Si Hyeong Park ),강상인 ( Sang In Kang ),장미순 ( Mi-soon Jang ),김진수 ( Jin-soo Kim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2
This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10<sup>3</sup>, 46.9×10<sup>3</sup> and 16.0×10<sup>3</sup> N/㎡, respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 μg RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 μg, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.
향어(Cyprinus carpio)를 활용한 반건제품의 제조 및 관능 특성
이창영 ( Chang Yong Lee ),박시형 ( Si Hyeong Park ),박예은 ( Ye Eun Park ),최유리 ( Yu Ri Choe ),이석민 ( Seok Min Lee ),오선화 ( Seon Hwa Oh ),김진수 ( Jin-soo Kim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2
The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.
꽁치(Cololabis saira)의 물성연화를 통한 고령친화형 수산식품의 개발 및 품질특성 평가
박선영 ( Sun-young Park ),장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),이석민 ( Seok-min Lee ),박시형 ( Si-hyeong Park ),최유리 ( Yu-ri Choe ),김진수 ( Jin-soo Kim ),강상인 ( Sang-in Kang ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1<sup>st</sup>, 2<sup>nd</sup>, and the 3<sup>rd</sup> stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.