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조리전공 고등학생들의 인지된 교육서비스가 학교만족도와 추천의도에 미치는 영향
윤혜현(Hye Hyun Yoon),송민경(Min Kyung Song),정희선(Hee Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The purpose of this study is to understand the influence of perceived educational services among the high school students majoring in culinary arts on school satisfaction and recommendation intention. A self-administrated questionnaire was completed by 282 subjects, and frequency, factor, reliability, regression analyses with SPSS 12.0 were conducted on the data. The main results were as follows. According to the multiple regression analysis, the educational services had some significant effects on school satisfaction, ``Specialized subjects service`` and ``Facilities service`` in the educational service factors had significant positive(+) influence on school satisfaction. The influence of the school satisfaction on the school recommendation intention showed that school recommendation intention increased when the students were satisfied with their school activities. Limitations and future research directions were also discussed.
윤혜현(Hye Hyun Yoon),백영숙(Young Sook Paik),김준범(Jun Beom Kim),한태룡(Tae Ryong Hahn) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Anthocyanins in Korean pigmented rice(Oryza sativa var. Suwon 415) were analyzed to develop value-added natural pigment from rice. The pigment extracted with 1% HCl in methanol was determined as anthocyanins by characteristic absorption spectra in UV-visible ranges showing maximum absorbance at 280 ㎚ and 530 ㎚. Two aglycones from acid-hydrolyzed anthocyanins were identified as cyanidin and malvidin by their R_f values in several developing solvents, spectral properties, and ¹H-NMR analysis. Sugar moiety was determined as monoglucose by paper chromatography. The main anthocyanins in Korean pigmented rice were tentatively identified as cyanidin-3-glucoside and malvidin-3-glucoside.
윤혜현(Hye-Hyun Yoon),김동만(Dong-Man Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1
배추의 생산시기별(월동배추, 봄배추, 고랭지배추)로 절임공정에서 발생하는 절임염수의 특성변화를 조사하였다. 말기염수의 가용성 고형물 함량은 초기염수의 87~90%의 함량을 보였는데, 봄배추에서 가장 높았고 월동배추에서 낮아 배추간에 다소 차이가 있었다. pH는 초기염수의 8.40~8.63에서 말기염수의 pH 6.03~6.24로 배추간에 차이없이 감소하였다. 말기염수의 염도는 초기염수 (14.0~16.1%)보다 1.4~2.1% 감소한 14.0~12.4%로서 방류전에 희석처리하거나 재활용하는 것이 필요하였다. 월동배추, 봄배추, 고랭지배추의 말기염수의 COD는 39.6 ppm, 52.1 ppm, 37.7 ppm으로, 초기염수에 비해 증가하였고 수질을 고려할 때 그대로 방류할 수 없는 수준임을 보여주었다. 미생물 총균수를 측정한 결과 초기염수보다 말기염수에서 총생균수가 10배 정도 증가하였다. Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4°Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting (12.4~14%) of final brine needs dilution or reuse treatment before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.
특급 호텔 조리사의 소진과 직무만족도 및 이직의도와의 인과관계 연구
윤혜현(Hye Hyun Yoon),김영중(Young Joong Kim),정효선(Hyo Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.2
The purposes of this study were to understand the influence of culinary staff`s burnout in deluxe hotels upon job satisfaction and turnover intention and empirically analyze the moderating effects by career and gender between the relations of burnout and job satisfaction. Based on total 309 employees obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, χ2=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, and RMSEA=0.046. SEM resulted that the non-accomplishment(β-0.306, p<0.001) in hotels showed a negative significant influence on job satisfaction. Also, job satisfaction(β-0.285, p<0.001) had a positive significant influence on turnover intention. The moderating effects on gender do not seem to exist, although its effects on career do. Limitations and future research directions are also discussed.
윤혜현(Hye-Hyun Yoon),신민자(Min-Ja Shin),김동만(Dong-Man Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6
콩 종자에 가해진 열충격이 콩나물의 품질에 어떠한 영향을 미치는지 살펴보기 위하여 콩에 다양한 열처리를 한 후 콩나물을 재배하면서 콩나물의 생장특성과 부패 및 관능적 특성을 조사하였다. 콩나물의 중량, 배축과 자엽의 길이와 두께를 재배기간동안 측정한 결과 40℃에서 60분과 120분 동안 열처리한 시료의 생장이 대조군보다 높거나 비슷한 생장을 하였다. 부패율은 열처리한 시료들이 대조군보다 높은 값을 나타내었는데, 예외적으로 40℃/60분 시료는 낮은 값을 나타내었고, 총균수의 결과에서도 40℃에서 60분 동안 열처리한 시료는 대조군보다 약간 낮은 미생물 수를 나타내었다. 콩나물 자엽의 색은 열처리함에 따라 밝아져서 대조군이 가장 높은 황색도를 나타내었다. 비타민 C 함량도 열처리에 의해 모두 증가하였다. 관능검사 결과 열처리에 의해 비린 냄새와 쓴맛이 약해지고 고소한 맛이 증가하는 것을 확인하였고, 40℃/60분 처리한 시료가 외관과 전체적인 수용도에서 가장 좋은 평가를 받아 열처리하지 않은 대조군에 비해 유의적인 차이를 나타내었다. The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45℃ for 60 and 120 min, respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content, and sensory characteristics. Soybean sprouts of 40℃/120 min treatment showed the higher weight, while 40℃/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 40℃/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced beany odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 40℃/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.