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안명수,우나리야 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-
The food industry has being researched and developed into new and various kinds of fat substitutes. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. In case of making cookies with MCT, generally the levels of substitution MCT for fats and oil are 10∼100%. In cookies prepared with MCT substituted for butter(BT), the volumes were increased without changing differently. The baking losses of cookies prepared with MCT were increased higher upon increasing of substitution amount those without MCT. The rheological properties of cookies were presented difference significantly(p<0.05) upon MCT substitution ratios. And springiness, cohesiveness of cookies were almost same in using MCT substituted at 10∼40% for BT or with BT, but gumminess and chewiness were decreased upon increasing of MCT substitution ratios. While hardness of cookies prepared with 10% MCT substituted for BT was similar to BT cookies, but it was decreased upon increasing of MCT substitution ratio above 10%. Specially in case of 100% MCT cookies appearance was changed seriously and also hardness was increased highly, so it could not be called cookies anymore because it lost cookie's characteristics were last already. And also brightness was almost same with 10∼50% as BT cookies. The redness was decreased highly upon increasing of substitution ratios and yellowness was similar to BT cookies in range of 30% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cookies prepared with MCT substituted for BT at level of 10∼100% were shown to be better than BT cookies. The texture had the best acceptability when substituted by MCT at 40% levels, taste was better in the range of 10% MCT substitution and appearance, color, flavor, overall acceptance were better in the range of 40% MCT substitution than BT cookies. Respecting that the necessity of fat substitute will become real situation in dietaty in the near future, it will be recommended that MCT can be substitued as fat replacer. At level of 30∼40% in many fat containing foods by the above results. In order to apply fat substitute at high levels in foods widely, it is necessary that the methods for development of fat substitute functionality and wide range of the foods containing fat substitute will be researched.
우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.
MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구
우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-
The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.
김경애,정유진,안나리,장혁기 서울여자대학교 자연과학연구소 2013 자연과학연구논문집 Vol.25 No.-
We reviewed literatures on human brain activity on exercise. It was proved that exercise activate brain function through various equipments. Among methods to evaluate brain activation, there are Electroencephalography (EEG), Magnetoencephalography (MEG), transcranial doppler sonography (TCD), Magnetic resonance imaging (MRI), Near Infrared Spectroscopy (NIRS) methods. There were different characteries in each measurement methods to demonstrate exercise effects. NIRS is a spectroscopic method that uses the near infrared region of the electromagnetic spectrum. According to using brain scanning equipments involved NIRS, moderate exercise increased frontal lobe (specially prefrontal cortex) and improves cognitive performance. This review will be discussed about brain activation and cognitive functions.
LPS로 유도된 RAW 264.7 세포와 마우스 귀 조직에 대한 양파(Allium cepa L.) 껍질 에탄올 추출물의 항염증 효과
안나경(Na-Kyung Ahn),강보경(Bo-Kyeong Kang),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),배난영(Nan-Young Bae),박지혜(Ji-Hye Park),박선희(Sun-Hee Park),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.11
양파 껍질 에탄올 추출물(OPEE)의 in vitro 및 in vivo에서 항염증 효과를 알아보기 위해 lipopolysaccharide(LPS)로 활성화된 RAW 264.7 세포로부터 분비되는 염증 관련 매개인자들의 발현량과 ICR 마우스모델을 이용한 귀 부종 및 조직 분석을 진행하였다. NO 및 염증성 cytokine(IL-6, IL-1β 및 TNF-α)의 분비량이 OPEE에 의해 농도 의존적으로 감소함을 확인하였다. iNOS 및 COX-2의 발현량은 LPS에 의해 증가하였으나, OPEE 처리에 의해 농도 의존적으로 발현량이 감소하였다. 전사인자인 NF-κB의 활성과 인산화효소인 MAPKs(p-38, JNK 및 ERK)에서도 LPS에 의해 증가된 발현량이 OPEE에 의해 억제됨을 확인하였다. 따라서 NO 및 염증성 cytokine의 분비량 감소는 NF-κB와 MAPKs의 활성 저해에 의한 것임을 확인하였다. In vivo 실험에서는 croton oil로 귀 부종을 유발한 마우스에 OPEE를 처리하였을 때 prednisolone 처리구와 유사한 수준으로 귀 부종이 억제되었으며, 귀 조직 관찰에서도 경피 및 진피의 두께와 진피로 침윤된 mast cell의 수도 억제됨을 확인하였다. 이상의 결과 OPEE는 항염증 소재로서 염증을 예방하거나 치료하는 데 이용 가능성이 높음을 제시한다. Inflammation is a complex process involving a variety of immune cells, which defend the body from harmful stimuli. However, pro-inflammatory cytokines and inflammatory mediators can also exacerbate diseases such as cancer. Onion peel contains several phenolic compounds, including quercetin at an amount 20 times greater in peel than edible flesh. Therefore, in this study, the anti-inflammatory effects of onion peel ethanol extract (OPEE) were investigated lipopolysaccharide-induced inflammatory response. In our results, NO production decreased in a dose-dependent manner. Secretion of IL-6, TNF-α, and IL-1β was suppressed by 44%, 53%, and 60% respectively, at 100 μg/mL. Moreover, OPEE also suppressed expression of COX-2, iNOS, NF-κB, and MAPKs in a dose-dependent manner. Formation of mice ear edema was reduced at the highest dose tested compared to the control, and reduction of ear thickness was observed in the histological analysis as well. In the acute toxicity test, no morality was observed in mice administered 5,000 mg/kg body weight of OPEE over a 2-week observation period. These results suggest that OPEE may have significant effects on inflammatory factors and be a potential anti-inflammatory material.