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大豆레시친의 給與가 Brolier의 肝臟 脂質代謝에 미치는 영향
韓在淑 嶺南大學校 環境問題硏究所 1981 環境硏究 Vol.1 No.1
In order to study the effects of dietary crude soybean lecithin and crude mutton fat an lipid merabolism in broiler liver, the content of triglycerides and the composition of fatty acids in liver tissues were determined at 4th and 8th weeks of feeding with formulated rations. The levels of crude soybean lecithin and crude mutton fat added to the rations were 0% (control), 3% and 6% each, and the rations were formulated to make same proteins and similar calore/protein ratio in treatment. The results obtained are summarized as follows: 1. There was no significant difference between tested group and control group in body weight gain, feed intake and feed conversion ratio. 2. Liver weight showed no prominent difference between tested groups and control, but fat contents in the liver were significantly decreased in lecithin groups, both in 3% and 6%. 3. In tested groups, both crude soybean lecithin and crude mutton fat groups, triglycerides were significantly decreased at 4 th week, but no significant changes are noted between tested groups and control group. 4. The cholesterol content in the broiler liver decreased significantly in crude soybean lecithin groups (3% and 6%) and 3% group of crude mutton fat at 4 th week, while it slightly increased at 8th week in most of tested goups, particularly, in 3% group of crude mutton fat the significancy of increase was prominent. 5. The main fatty acids compositions of total lipid in the liver were palmitic acid, stearic acid, oleic acid and linoleic acid in both tested and control groups, but the linoleic acid content was much higher in crude soybean lecithin groups than in the control and crude mutton fat groups, at both 4 th week and 8 th week.
한재숙,허성미,김미향 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-
The purpose of this study is to investigate American's acceptance of Korean foods. The major findings of this study are as follows : 1. The appearance, as well as, the taste of KALBIGH, BULGOGI, WED FISH, JAPCHEAMOOCHIM, MANDU and BEKBAN were well accepted by the Americans with the high average score of 4.0 or more. 2. The teenager group showed a lower score of acceptance of Korean foods than the older groups, and the people who know about or have eaten Korean foods before like them more than the others. 3. Three kinds of Kimchies, however, showed lower scores on appearance and taste preference test. 4. HMBAP scored high on the appearance preference test, but only scored average on the taste preference tests. KIMBAP was acceptable in appearance but the taste was not shown to be good by Americans.
한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구
한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4
Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.