http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
시판 고추장의 이화학적 특성 및 항산화 활성의 비교분석
변재영(Byeon, Jaeyoung),최일숙(Choi, Ilsook) 한국생활과학회 2018 한국생활과학회지 Vol.27 No.3
Gochujang is a traditional Korean fermented soybean-based red pepper paste with sweet taste from the degraded carbohydrates, umami taste from degraded proteins, and salty taste from the salts. Many researches have shown the health beneficial effects of gochujang with various biological components. The study was to evaluate physicochemical properties and antioxidant characteristics with commercial gochujangs of 3 major corporations (BCW, BHC, BHP) and 4 small businesses (MJM, MHC, MHO, MOK). Three major corporations gochujangs of BCW, BHC, and BHP had higher value of water contents (33.64% - 36.86%) and pH values (4.92 - 5.04) than those of MJM, MHC, MHO, MOK; meanwhile total soluble solids had shown opposite patterns. BHP and MHO gochujangs had significantly higher values of salt, and MJM gochujangs had the lowest value of salt. The total polyphenoic contents of BHP gochujang and MJM and MOK gochujangs had significantly higher value, compared to those of others. DPPH, ABTS, reducing power, and FRAP assays showed that antioxidant activities of gochujangs from BHP, MJM, and MOK exceeded those of the other gochujangs. The antioxidant activities of BHP, MJM, and MOK might have been affected primarily by the total polyphenols.
1인 가구의 건강한 식생활역량-식사행태와 식생활라이프 스타일을 중심으로
이성림 ( Seonglim Lee ),최일숙 ( Ilsook Choi ),김정훈 ( Junghoon Kim ) 대한가정학회 2020 Human Ecology Research(HER) Vol.58 No.4
This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.
Physicochemical characteristics and antioxidant properties of syrup prepared by apple pomace powder
Jisoo Kim,Haneul Park,Kyunghwa Lee,Ilsook Choi 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Apple pomace, by-product of apple juice production, contains dietary fibers, organic acids, and various photochemical components. In this study, the physicochemical characteristics and antioxidant properties of apple pomace powder dried hot-air and freeze were analyzed. The antioxidant components (total polypenols and total flavonoids) and antioxidant activities (DPPH, ABTS, FRAP, and reducing power) of hot air dried apple pomace powder were significantly higher than that of freeze dried one. Next, syrup with apple pomace powder (0%, 1.25%, 2.5%, 3.75%, 5%) dried hot-air were also evaluated. The moisture content, reducing sugar content, and viscosity of apple pomace powder syrup all increased significantly in a concentration-dependent manner with the addition of apple pomace powder. The titratable acidity also significantly increased according to apple pomace powder added, meanwhile the pH showed decreasing patterns. The antioxidant components, such as total polyphenol and total flavonoid contents, and antioxidant activities using DPPH, ABTS, FRAP, and reducing power significantly increased in a concentration-dependent manner.