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원융희,원영미 용인대학교 산업경영연구소 2007 산업경영논총 Vol.14 No.-
Nowadays, restaurants pay attention to the factors responding sensitively to the feeling of customers to enhance the competitiveness, since social texture as well as dietary life pattern has been changed from dining-in style to dining-out. Accordingly, dining-out industry began to recognize the importance of the professional food coordinator and even restaurant managers want to receive food coordination training. However, it is true that food coordinators are not in the stable position in their job so far since food coordinator as the type of occupation has not had long history in Korean society. Food coordinator is coordination what the food is many kind of subject and people are satisfied, with their mind that food space is offered by coordinator. Food coordinator base spirit is understanded the other party position and new creation for mind by mind harmony. It exist independent center of specialist for the food that they are lots of kind abundant experience and status table coordinator, food designer, product menu developer, restaurant producer and dietary adviser. It is related with many kind of food specialist, food adviser, catering service, menu development, product development and food merchandising. Due to the above reasons, the necessity of food coordination cannot help but become influential, and the food stylist, a new type of occupation was expected to be rising. In fact, even though everyone has the same recognition that a skilled cook's coordination sense for decorating food in an instant is very important, it is the reality that the coordination sense is not focused. This study tried to establish the food coordinator as the formal type of occupation, through examining closely "recognition degree" of restaurant employees about the importance of the role of professional food coordinators. And this study was considered general food coordinator and Korean, Japan food coordinator of the present condition, development direction. The results of this study are as follows. First, the customers of Korean, western restaurants have deep awareness of professional food coordinator's roles and food coordination training is needed. Second, the coordination training is performed mainly in the university and company education program, all cooks on the spot are anxious to get the food coordination training, and the coordination training is also seriously urgent for them. Afterwards, food world is getting to develop for food coordinator to bright future. Therefore, food coordinator is the exact meaning by this study and it is an opportunity for concerned and understanded many people.
장동휘,송종걸,정영화 江原大學校 産業技術硏究所 2005 産業技術硏究 Vol.25 No.A
Recent earthquakes have shown that near-field earthquakes can produce spectral demands significantly larger than those considered in current design code. International Atomic Energy Agency (IAEA) has recently initiated a coordinated research program on safety significance of near-field earthquakes. The purpose of this program is to focus on the assessment of vulnerability of nuclear facility structures by using and adapting the best available engineering practices appropriate to evaluate the effects of near-field earthquakes. The objective of this paper is to evaluate of seismic responses of a shear building test specimen subjected to near-filed earthquakes. To achieve the objective, the seismic responses of the test specimen, evaluated by the Displacement Coefficient Method (DCM) and Nonlinear Dynamic Analysis (NDA), are compared with those by the experimental tests.
Hui-Yeong Seong,Jisang Lee,Jiwon Yoon,Youngsun Kim,Sungsik Yoon,Jaewan Park,Misook Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Momordica charantia L. is recently attracting attention as alternative health functional food to prevent and treat diabetes mellitus. This work utilized experimental design methodology to increase α-glucosidase inhibitory activity from M. charantia performing the fermentation by probiotic Leuconostoc mesenteroides MKJW (MKJW). The optimal fermentation conditions for α-glucosidase inhibition were determined with different concentrations of three factors such as M. charantia (5-15°brix), sucrose (80-400 mmol), and maltose (0-250 mmol) by response surface methodology and conducted 17 design experiments. Our statistical models predicted that the strongest inhibition against α-glucosidase would be 98.02% when MKJW fermented 5.015°brix, 393.97 mmol of sucrose and 143.39 mmol of maltose for 24 h. The predicted dependent variable was not significantly different from the experimental value (p>0.05). In conclusion, the M. charantia fermented by MKJW might be used to prevent diabetes mellitus type II by controlling the carbohydrate hydrolyzing enzyme.
Hui-Yeong Seong,Jian Lee,Ye-Seul Park,Hwa-Jeong Lee,Yong Eui Koo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Plastic bottles made by polyethylene terephthalate (PET) are commonly used for packaging of beverages like juices, soft drinks, beer and water. In PET manufacturing process, antimony trioxide is frequently used as a catalyst. There is a risk of antimony migration from PET packaging into beverages. Antimony is one of the primary pollutants published by United States Environmental Protection Agency, and Antimony trioxide is probably a human carcinogen, Group 2 by the International Agency for Research on Cancer. In this study, green microwave-assisted digestion method with diluted nitric acid at high temperature and pressure using a Single Reaction Chamber (SRC) was applied as sample preparation for the determination of antimony in beverages packed with PET bottles by inductively coupled plasma mass spectrometry (ICP-MS). Method validation was carried out for the proposed method according to the AOAC guideline. All performance parameters including selectivity, linearity, recovery, repeatability, the limit of detection (LOD), and the limit of quantification (LOQ) were validated in compliance with the AOAC guideline.
( Yeong Hui Jeon ),( Mi Sun Kwak ),( Moon Hee Sung ),( Sun Hee Kim ),( Myung Hwan Kim ),( Moon Jeong Chang ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.6
We studied the effects of 2 different dosages of highmolecular- weight poly-γ-glutamic acid (hm γ-PGA) derived from Bacillus subtilis chungkookjang on lipid metabolism in a high-fructose diet-induced hypertriglyceridemic animal model. For 4 weeks, rats were fed either AIN-93 diet (normal control, NC; n = 10) or modified AIN-93 diet in which cornstarch was substituted with 63% fructose (n = 30) to induce hypertriglyceridemia. After 4 weeks, the hypertriglyceridemic rats were treated with daily oral doses of 0 mg (hypertriglyceridemic control, HC), 2.5 mg (hypertriglyceridemic, low hm γ-PGA, HL), or 5 mg?kg?bw-1?d-1 (hypertriglyceridemic, high hm γ-PGA, HH) hm γ-PGA for 4 weeks. The HL and HH groups exhibited significantly lower levels of serum triglyceride, total cholesterol, LDL cholesterol, and free fatty acids than the HC group. The administration of hm γ-PGA reduced serum ALT and AST levels. The activities of lipogenic enzymes such as hepatic malic enzyme and glucose-6-phosphate dehydrogenase as well as glucose-6-phosphate dehydrogenase mRNA expression were significantly decreased by hm γ-PGA administration (p < 0.05). These results indicate that hm γ- PGA has an anti-hypertriglyceridemic effect in highfructose diet-induced hypertriglyceridemic rats.