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수도권 윈도우 베이커리 매장근무자와 공장근무자의 위생 교육, 위생지식과 위생 관리 현황에 관한 연구
황윤경(Yoon Kyung Hwang),안혜령(Hye Lyung An) 한국조리학회 2014 한국조리학회지 Vol.20 No.1
The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.
커피 실버스킨을 첨가한 옐로우 레이어 케이크의 품질특성
안혜령(Hye Lyung An),황윤경(Yoon Kyung Hwang) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
This study was conducted to evaluate the effect of substitution of the flour with coffee silver skin (at the levels of 0%, 3%, 5%, and 7%) on the characteristics of yellow layer cake. The specific gravity of batter increased significantly as the content of silver skin increased. The specific volume of cake decreased significantly as the content of silver skin increased. The volume index decreased significantly as the silver skin content increased, while the symmetry index and uniformity index were not influenced. It was found that control had the highest cake indexes. Texture analysis showed that control had the lowest hardness and highest springiness. Hardness value of cakes was increased by adding silver skin; however, the springiness value of cakes with silver skin decreased during storage. According to sensory evaluation, experiment groups scored the higher points in texture acceptance than control. Above all, SS5 scored the highest points in aroma, taste and SS3 scored the highest points in appearance and overall acceptance.
장혜자(Hye Ja Chang),황윤경(Yoon Kyung Hwang) 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.5
Recently, according to increase in production of pond snails resulting from the widespread organic farming, organic farmers are showing a lot of interests in the promotion of consumption and extending the market of pond snails. This study was performed to suggest the process of product development of the ready-to-eat pond-snail Mandu as a health food, to show the results of market test of the pilot product, and to investigate the change of the sensory characteristics during storage periods. For the market test of pond-snail Mandu, the survey was developed and delivered to consumers. The questionnaire consisted of 3 parts such as respondents demographic characteristics, customer`s perception of pond-snail Mandu before tasting, and customer`s perception of that after tasting. And the market test was carried out with university students, welfare institution residents and apartment residents in the Seoul and Gyeonggi areas. As a result of the test, the most important purchasing factors were determined in the order of taste (49.5%), hygienic quality (12.5%), nutritional value (10%) and price (9%). And only 4.2% of respondents selected brand name as an important purchasing factor. After tasting pond-snail Mandu, consumers had suggested the better taste (t = 6.986, p < 0.000) and price (t = 2.082, p < 0.05) than those of before tasting. In response to favorable impression of pond-snail Mandu, 54.5% of total respondents evaluated positively. The favorable impressions came from iron-rich Mandu (27.6%), high protein and nutritious Mandu (24.4%), calcium-rich Mandu (17.9%), diet Mandu (13.3%), and delicious Mandu (12.5%) respectively. Sensory characteristics of pond-snail Mandu were evaluated by professional panels in terms of the softness of Mandu skin, chewiness, moistness, toothpacking, color, aroma, saltiness, and degree of plain, taste, and aftertaste. The evaluation of sensory characteristics on a 7-point scale, showed that softness of mandu skin (4.44) and aftertaste (4.11) got a low scores. The statistical difference of the tastes (p > 0.05) was not founded by storage period of 7, 14, 21 and 28 days. Based on the result, the improvement of these characteristics are desired in developing the pond-snail Mandu. Research method applied to this study can be useful for developing a new product. (Korean J Community Nutrition 11(5) : 650 ~ 660, 2006)
황우익(Woo-Ik Hwang),백나경(Na-Gyung Baik),황윤경(Yoon-Kyung Hwang),이성동(Sung-Dong Lee) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4
본 연구는 참치의 석유 에텔 추출물로부터 항암 효과가 있는 활성 성분을 분리 정제하고, 흰생쥐의 임파모 세포인 L1210과 P388, 인체 장암세포인 HCT-48, HT-29 및 HRT-18를 대상으로 단계별로 얻어지는 성분의 항암 활성을 측정하고, 그물질의 생체내에서의 작용 기전을 밝히기 위해 여러가지 면역학적 실험을 수행하였다. In vitro 배양액에서의 인체 결장암세포인 HCT-48에 대해, crude extract는 배양액 1ml당 60㎍ 첨가시 증식이 2배로 억제되었으며 (1 unit), 이를 column chromatography 수행하여 얻은 fraction D의 1 unit은 22㎍이며, 다시 TLC를 하여 얻은 Spot Ⅰ의 1 unit은 9㎍으로서 정제했을때 277배 증가하였다. Spot Ⅰ은 GC/MS에 의해 7가지 성분이 섞여있는 혼합물로서 이중 4가지 성분은 CC_(14:0), C_(16:0), C_(17:1) 및 C_(18:0)인 지방산으로 확인이 되었으며, 나머지 3가지는 지방성분으로 분자식은 확인되지 않았다. 다른 인체 장암 세포인 HT-29과 HRT-18에 대한 crude extract의 1 unit은 64㎍ 및 54㎍이었으며 fraction D의 1 unit에 해당하는 양은 두 세포 모두 약 34㎍이었다. 또한, 생쥐의 백혈병성 임파모 세포인 L1210과 P388의 경우 crude extract의 1 unit에 해당하는 양은 2-2.5㎍이며, fraction D의 경우는 1.2~1.4㎍으로서 참치 추출물의 세포 증식 억제력은 백혈병성 임파모세에서 인체 장암세포보다 높았으며, 암세포의 종류에 따라 효과의 차이가 있었다. 참치 추출물 (fraction D)을 첨가한 배양액에서 배양한 HCT-48 세포의 크기 분포도는 배양시간이 경과함에 따라 세포의 크기가 작아지며, 현미경 사진에서 보면 본래의 형태가 위축되거나, 세포의 주위가 흐트러지면서 사멸 현상을 보였다. 참치 석유 에텔 추출물에는 DHA가 18.8%를 차지하며 EPA는 3.25% 포함되어 있었다. 대조군 생쥐에 비해 S-180을 접종한 후 참치 추출물을 투여한 생쥐에서 용혈반 형성 세포수와 혈청 단백질 중 immunoglobulin의 relative %가 현저히 증가되었다. 그러나 비장의 자연 살해 세포의 활성에는 변화를 주지 않았다. 이상의 결과로 보아, 참치의 석유 에텔 추출물중에 in vitro에서 인체 장암세포 및 백혈병성 임파모세포의 증식 억제 및 생체내에서 면역 증강 효과를 나타내는 성분이 존재함을 알 수 있다. This study was devised to purify the compound from tuna that have cytotoxic activities against various cancer cell lines and to observe its immunopotentiating activities. The cytotoxic compound was partially purified 277 fold, from petroleum ether extract (crude extract) of tuna by silicic acid column chromatography (fraction D) and thin layer chromatography (Spot Ⅰ). Cytotoxic activity was monitored using human colon cancer cell, HCT-48. The active compound (Spot Ⅰ) was composed of seven materials which are fatty acids off our kinds (C_(14:0), C_(16:0), C_(17:1) and C_(18:0)) and unknown three fat materials. The active compound has cytotoxic activities against various cancer cell lines, that is, murine leukemic lymphocytes (L1210, P388) and human rectal (HRT-18) and colon cancer cells (HCT-48, HT-29). The patterns of size distribution of HCT-48 cells in the medium containing tuna extract were shifted to direction of the small size region. Also, the microscopic shape of HCT-48 cells were shrinked and distracted. The number of plaque forming cell and immunoglobin fraction of serum protein obtained from tuna-treated mice were increased, but natural killer cell activity was not affected.