Soybean Whey에 培養한 Candida guilliermondii의 成長條件

李江子,朴正隆 영남대학교 자원문제연구소 1983 資源問題硏究 Vol.2 No.-

For microbial protein production this experiment was conducted to select a suitable yeast strain that could be grown in soybean whey and to determine its growth conditions. 1) Among yeast strains tested. C. guilliermondii showed the best result when it It· was grown in soybean whey for 48 hrs. The turbidity was increased from 0.1 to 3.5~3.5 and the number of cells was 2.9×10s/m1. 2) The protein concent of C. utilis and C. guilliermondii cultivated for 48 hrs was 152.9mg per g of dry cells and 180.6mg per g of dry cells, respectively. The protein content of C. guilliermondii was about 25% higher than that of C. utilis. 3) Optimum growth temperature and pH of C. guilliermondii was 30" C and pH 5.5, respectively. 4) As a nitrogen source ammonium acetate gave the most significant effect on the growth of C. guilliermondii, however, ammonium sulfate and urea had a little effect. 5) The production of yeast cells was increased almost proportionally to the degree of concentration.

인천시 노인의 생활특성과 관련요인 분석

이강자,최재순,강이주,장영애,성영애 ( Kang Ja Lee,Jae Soon Choi,Lee Ju Kang,Young Ae Jang,Young Ae Sung ) 대한가정학회 1998 Human Ecology Research(HER) Vol.36 No.4

女性問題 인식에 관한 연구

李江子,車玉德 대구효성가톨릭대학교 사회과학연구소 1989 女性問題硏究 Vol.17 No.-

교원 교육에 관한 연구조사

이강자,이영심,이신자,이규은,이연자,이정자 이화여자대학교 사범대학 교육학과 1964 교육 연구 Vol.- No.23

주부들의 식생활과 식품영양표시제도의 이용실태에 관한 연구

이강자,이윤희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2

This study was accomplished to investigate the dietary life and their opinion about the food-nutrition labelling of 20's∼60's housewives in Seoul and Kyeonggi area. The results were as follows. Among subjects, 63.5% didn't make a budget for the food expenses because they did not practice habitually not only the budget-planning, but also the menu planning. They often brought the Kimchi from the relatives rather than preparing it by themselves. On the other hand, they often purchased the soy sauce, soybean paste and soybean paste mixed with red pepper. When purchasing the foods, the importantly considered factors were in the order of freshness, taste and nutritional quality. They thought the processed foods were convenient and economic in terms of time but were not beneficial for the health and low in the nutritional quality. The confirming degree of food-nutrition labelling was very low, but in case of confirming, they often confirmed the manufactured date and the expiration date in order to confirm the stability. The degree of confidence and understanding about food-nutrition labelling of subjects was average 3.3 out of 5. They wanted the nutrient content the most in the food-nutrition labelling on the package. They preferred it as the types of picture and graph rather than the table and description. The expected effects of food-nutrition labelling was that they might be helpful to select the foods for the prevention of the adult diseases and obesity. From the results, we proposed that the agencies and nutrition concerned consumer should make an every efforts for the successful implementation of food-nutrition labelling system.

경기지역 기혼남성의 식생활 관리의식 및 참여도에 관한 연구

이강자,이윤희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

As a result of the sudden change of our society and the increasing employment of married women, it is necessary for men to participate in household works. The purpose of this study was to investigate consciousness of and participation in meal management of 30 to 50 years old Korean married men, living in Incheon and Ganghwa. The younger and the lower the education, consciousness about the meal management was lower. More than half of the subjects responded 'Men can do participate in preparation of meals if necessary' and the lowest of the subjects responded 'Men should not participate in preparation of meals'. It showed that the consciousness of participation in meal management was changing positively. Although the consciousness of participation in meal management was positive, the real rate of meal management participation was not that high. Men were participated in grocery shopping, dish washing, cooking and menu planning in order. The average score of nutrition knowledge was high but there was no significant correlation between the nutrition knowledge and the participation in meal management. There were no correlations between the consciousness of and the participation in meal management. But there were strong correlation among each other in meal management behaviors such as grocery shopping, dish washing, cooking and menu planning. Our results suggested that nutritional education should be carried out in menu planning and cooking demanding knowledge and training.

주부의 가공식품에 대한 인식 및 소비 연구 : 인천 지역을 중심으로

이강자 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

This study was surveyed concept and consumption for Instant foods by homemakers in Inchon city. The result of study were as follows. 1. In the view of integral numberized high, middle, low, high group reached 19.2%, middle was 50.2% and low showed 30.1%. As higher their ages up, the point was high. 2. Their concept of instant food is close to 'convenience' and 'time saving' but far from 'good for health', 'high nutrition' and 'safe sanitation'. 3. Divied into two groups with positive and negative, which proved their concept of Instant foods as 57.5% positively. Negative group which has negative concept for instant food has a good dietary pattern. Positive group which consists of low ages and high income showed positive attitude for instant foods. 4. Consumption of bread, noodles and soybean sources is little bit higher than other items. Consumption by the group which has low ages, highly educated, having small number of children proved high percentage. Also, the group which has good dietary pattern showed low consumption of instant foods comparing to other group. 5. According to the relation between concept and consumption of the instant foods the group that conceives instant foods positive consumes higher than the group which has negative concept.

Aspartame이 김치의 숙성과 품질에 미치는 영향

이강자 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.1

For the purpose of utilizing aspartame as sweetener of kimchi, the kimchi containing 0.01 to 0.08% aspartame was investigated by measuring pH, acidity, texture, color, sensory evaluation test during fermentation of 25days at 10℃. The pH of kimchi added aspartame was a little higher than that of control. The Hunter L-value of kimchi containing 0.01 to 0.04% aspartame was higher than that of control, and "a" and "b" values were also high in 0.06 to 0.08% and 0.01 to 0.08% treatments, respectively. The sweet taste and overall taste of kimchi containing 0.02% were suitable. In spite of the decrease of sweetener's degree by decomposition of aspartame during fermentation, the edible period of the kimchi by decrease of sour taste was also extended.

인천 지역 가정 거주 노인과 시설 거주 노인의 식행동 비교 연구 : The Elderly Living in Home and the Elderly Nursing Home

이강자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.2

This study is investigate the eating behavior between the elderly living at home and the elderly at nursing home in Inchon City. This survey was carried out by questionaires. The result are summarized as the followings: 1. Both the elderly living at home and the elderly at nursing home are not smoking and drinking. They are in good health. 2. The elderly living at home and the elderly at nursing home have diseases like neuralgia, hypertension, diabetes etc. 3. Both the elderly living at home and the elderly at nursing home have methods of health care of a regular eating and a good sleeping. The elderly at nursing home have a regular medical examination but the elderly living at home do not. 4. Health giving drugs are depression of blood pressure, a medicine for the stomach and bowels, an anodyne. And health giving sports are walking and jogging. 5. The elderly living at home and the elderly at nursing home are significant relationship on knowledge of nutrition. 6. The elderly living at home and the elderly at nursing home prefer to taste sweet, boiling, Korean foods. 7. The elderly living at home have meats once a week and the elderly at nursing home have twice a week. Both the elderly living at home and the elderly at nursing home have fish, fruits, vegetables twice a week. The elderly at nursing home have milks twice a week. 8. The frequency of snack intake is higher the elderly at nursing home than the elderly living at home. 9. The elderly living at home and the elderly at nursing home are satisfied their dietary life.

「간편조선요리제법」의 분석적 연구 : 主食, 饌物類 Main Dishes, Side-Dishes

이강자 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

「Ganpyun Chosun Yori Jebup」, a book of cooking was written in Korean in 1934. The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book. Findings from this book are summarized as follows : 1. There were 8 kinds of Bap and 18 kinds of Zook. 2. There were 31 kinds of Korean Soup, 10 kinds of Ziggae, 4 kinds of Jun-gol. 3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua, 18 kinds of Na-mool, 4 kinds of Moo-shim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish. 4. Utensil to be used che(sieve), sot(pot), nambi(pan), Sugarak(spoon), and yang poon(bowl). 5. The measuring units were various, for example mal, doi, hob, etc. 6. The processing of cooking included preparation and boiling process. The processing of preparation were puting, mixing, and being cold, and the processing of heating were steaming and boiling.