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A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function
Binna Kim,Veronica Minsu Hong,Jeongwon Yang,Heejung Hyun,Jooyeon Jamie Im,Jaeuk Hwang,Sujung Yoon,Jieun E. Kim 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.4
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food’s efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.
황빛나(Binna Hwang),김병민(Byung-Min Kim),이찬주(Chan-Joo Lee),이상곤(Sang-Kon Lee) 한국자동차공학회 2010 한국자동차공학회 학술대회 및 전시회 Vol.2010 No.11
The automotive industry has made an effort to develop light-weight auto-body structures for the purpose of increasing the fuel efficiency of vehicles. To this requirement the consumed quantity of light-weight material like as aluminum has increased. Using light-weight material effectively needs new design method for multi-material. The objective of this study is to evaluate the joint characteristics of multi-point hybrid clinched joint. FE-analysis of hybrid clinching with multi-point was performed using cohesive zone model (CZM) in ABAQUS/CAE. T-peel specimen of hybrid clinching with two clinched joint was proposed and there were two variables distance between starting point of peel and first clinched joint (P₁) and distance between two clinched joint (P₂) that can effect on joining strength. In result, P₂ have no effect on initial joining strength if P₁ be fixed and the longer P2, the bigger fracture energy of specimen. And the fracture energy was increased steadily until it has certain P1 and then it was dropped rapidly. In this case, strength growing effect of clinched joint was inadequate when P₁ has more over 60 ㎜.
푸코의 에피스테메(episteme) 구분에 따른 코메니우스『세계도회』의 유형 분석
김빛나 ( Binna Kim ),하스이케 시게요 ( Hasuike Shigeyo ),조상식 ( Sang Sik Cho ) 한국교육철학학회 2016 교육철학연구 Vol.38 No.2
푸코는 『말과 사물』에서 에피스테메(episteme)를 특정한 시대의 학문분야나 지식을 대상으로 추출되는 ‘담론의 질서’ 또는 사상사의 ‘선험적 여건’이라고 규정하였다. 에피스테메는 특정한 방식으로 사물들에 질서를 부여하는 ‘무의식적인 기초’라는 점에서 불연속적인 것으로 특징지어진다. 이에 근거하여 푸코는 유럽의 정신사적 시대를 르네상스, 고전주의, 근대라는 단절된 층으로 구분한다. 논문은 이러한 에피스테메의 구분에 의거하여 교육학의 고전인 코메니우스의『세계도회』의 유형이 두 가지 방식으로 분석 가능함을 탐색하고 있다. 하나는 이 교육학 고전이 전형적인 고전주의적 에피스테메인 재현의 방식에 따라 기술되고 있다는 해석이고, 다른 하나는 르네상스로부터 고전주의로 넘어가는 과도기의 성격을 지니고 있다는 해석이다. 재현이라는 고전주의 에피스테메를 반영하고 있다는 근거는 사물들을 재현한 150개 범주의 서술방식이 말과 사물의 일치를 의도했다는 점이다. 반면에 코메니우스의 범지론적 우주상이 언어와 사물의 유비적인 대응관계에 기초한 세계질서를 보여주고 있지만, 동시에 사물과 유리된 언어와 같은 기호로의 전환을 드러내는 재현의 에피스테메를 반영하고 있다는 해석도 가능하다. 논문에서는 이러한 과도기적 유형화 가능성을 논하면서 일본 교육학자들의 주장을 검토하였다. In his book The Order of Things (Les Mots et les choses)(1966) M. Foucault defined ‘episteme’ as a ‘transcendental condition’ of thought history or as an ‘order of discourse`` whose object extracts the disciplinary domain or knowledge in the certain epoch. The episteme has a discontinuous characteristic as far as it is a ‘unconscious fundament`` which gives world of things an order in a particular way. On a basis of such a definition Foucault assorts the periods of European thought history as Renaissance, classical, and modern. This article tries to analyze Comenius`` Orbis Sensualium Pictus(1631) on the basis of episteme typology of Foucault. There can be two possibilities of its analysis: One is an interpretative mode that the Comenius`` book would reflect the one of representation as the typical episteme in the classical epoch, and the other interpretation shows that his work would have the transitional characteristic from the Renaissance into the classical. The ground for the representation episteme in the classical epoch lies in the fact that the description method of 150 categories represented through things would intend to correspond between words and things. On the other hand the stereotyping as the transitional episteme is grounded upon the fact that the cosmological picture consisting of Comenius`` pansophism shows the world order based upon the analogous correspondent relationship between language and things, as well as moves into the space of representation, in which the transition into the symbol such as language detached from things comes out. Especially in order to discuss the possibility of transitional stereotyping, this paper examined the several advanced researches from Japanese community of pedagogy.
식생활 라이프스타일 유형이 다이어트 도시락 선택속성의 중요도에 미치는 영향
김빛나 ( Binna Kim ),심기현 ( Ki Hyeon Sim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3
The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (β=0.179) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (β=0.203) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (β=0.160) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.