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김애정 ( Ae Jung Kim ),한명륜 ( Myung Ryun Han ),우나리야 ( Nariyah Woo ),강신정 ( Shin Jeong Kang ),이건순 ( Gun Soon Lee ),김명희 ( Myung Hee Kim ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
The principal objective of this study was to conduct a physiological evaluation of Korean Ginseng pickles with added Chija and Omija pigment. Prior to the processing of 3 different colors of pickles, SOD-liked activity, hydroxyl radical scavenging activity, total phenolic acid contents, and lecithin oxidation inhibitory effects of Korean Ginseng, Chija and Omija water extracts were assessed. After processing the 3 colors of pickles, sensory evaluation and color values were conducted. SOD-liked activity of Korean Ginseng(42.58%) and Chija(41.88%) water extracts were similar to those of tocopherol(54.62%), but were significantly higher than those of Omija(29.01%). The hydroxyl radical scavenging activity of Ginseng water extract(87.85%) was similar to that of BHT(83.13%) and tocopherol(71.57%), but were significantly higher than those of Chija(68.01%) and Omija(37.l5%). The total phenolic acid contents of Korean Ginseng, Chija, and Omija water extracts were measured at 1.01~1.66 mg/㎖, levels similar to those of tocopherol(1.26 mg/㎖) but significantly lower than that of BHT(3.89 mg/㎖)(p<0.05). The lecithin oxidation inhibitory effects of Ginseng water extract(98.86%) was similar to that of BHT(92.82%) and tocopherol(89.13%), but was significantly higher than that of Chija(64.28%) and Omija(53.34%). With regard to the results of sensory evaluation for the 3 colors of Ginseng pickles, the color and overall quality of P2 were significantly higher than those of P1 and P3(p<0.05). With regard to luminance, P1 scored significantly higher than P2 and P3(p<0.05). The a value of P3 was significantly higher than that of P1 and P2, and the b values of P2 were significantly higher than those of P1 and P3.
백삼, 홍삼 및 흑삼 분말 첨가에 따른 현미다식의 품질 특성
김애정 ( Ae Jung Kim ),한명륜 ( Myung Ryun Han ),정경희 ( Kyung Hee Joung ),강신정 ( Shin Jeong Kang ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter`s color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20℃). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05). We noted significant differences in Hunter`s b values, but no significant differences in Hunter`s a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.
김애정,강현정,김민주,Kim, Ae-Jung,Kang, Hyun-Jeong,Kim, Min-Ju 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.
일부 노인의 건강인식에 따른 양생(養生)수준 - 全北地域을 中心으로
김정환(Jeong Hwan Kim),권소희(So Hee Kwon),김애정(Ae Jung Kim),서명효(Myung hyo Seo),박재수(Jae Soo Park),이기남(Gi Nam Lee) 대한의료기공학회 2005 醫療氣功 Vol.8 No.1
The present study aims to provide efficient regimen by means of the Oriental medicine tool to measure Yangseng developed to fit the situation of Korea. For this purpose, the elderly people aged older than 65 were selected and their level of Yangseng was compared and analyzed depending on their perception of health. From the study, following conclusions could be drawn: 1. The total subject of study were 763 consisting mostly of the illiterate and spoused with disease but without leisure activities. 2. Most of the subjects were found to have little confidence with their health. With regard to their level of Yangseng, higher points were rated in morality yangseng, followed by activities & rest, diet, mind yangseng, sleep, seasonal yangseng, exercise and sex life in order. 3. By socio-demographic characters for the group with confidence in health, there were more male than female, with spouse, disease and leisure activities currently. In the group without confidence in health, there were more female, without spouse and leisure activity but with disease presently. 4. As for the level of Yangseng in the group with confidence in health, higher points were recorded in morality yangseng, followed by activities & rest, mind yangseng, diet, sleep, exercise and sex life in order. In case of the group without confidence in health, higher points were recorded in morality yangseng, followed by activities & rest, diet, mind yangseng, sleep, exercise and sex life in order. From the above outcomes, it would be necessary to motivate the subjects to have a renewed concept for health and efficient regimen. Continued and repeated eforts should be made to fill the gap in the study using the tool to measure Yangseng of the elderly people.