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      • KCI등재

        식품산업체가 겪는 위기의 분류와 위기 수준 판단

        김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.2

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        Objectives: Food safety has become one of the major public-concerning issues in Korea. In order to set guidelines to create manuals for the response to a food safety crisis by food industry, this paper classified food safety crises and suggested techniques to determine crisis level. Methods: This study clarified common terminologies and definitions including in food safety crises. It reviewed various food safety crises and described characteristics, types, and states of crises. Results: The results of this study suggested that a food safety crisis implied a situation in which hazards/risk spreading in the food supply chain was widely described, causing strong public concern followed by a socioeconomic impact, and therefore, requiring the implementation of a prompt and full response regarding the situation. In terms of seeking response plans, food safety crises might be classified according to the penalties resulting from violations of laws and regulations, causative substances, stages of the food supply chain, and first contact point for incidents. The crisis level for a food safety crisis could be classified according to its severity parameters. The guideline matrix was divided into four major stages: Blue/guarded, Yellow/elevated, Orange/high, and Red/severe. This study also suggested several methods for determining the crisis level, such as the simple judgement method, scoring methods using a check-list and a weighted check-list. Conclusion: The severity of related parameters might be of great importance in understanding a crisis and determining response options/challenges for crisis levels.

      • KCI등재

        二重母音의 音韻論的 性格에 對하여

        김종규 한국어문교육연구회 2010 어문연구(語文硏究) Vol.38 No.4

        The Main Purpose of this study is to elucidate the phonetic and phonological properties of diphthongs in the relation with sonority-based syllable structure. It is argued all the terms such as approximant, glide and semivowel are not suitable for the phonological analysis and description of diphthongs, even causing some conceptual confusion. The sonority-based syllable theory where segments are formed into a syllable by their sonority relation can correctly capture the fact that syllabicity is decided by the syntagmatic relation among segments, not by the intrinsic propoerty of an individual segment. The gliding of high vowels in hiatus construction is the result of sonority relation between two vowels. And the gliding is simply a phonetic epiphenomenon of syllabification, triggering no substantial segmental change. Therefore, the glided segment(vowel) should be described as ‘nonsyllabic vowel', instead of glide or semivowel. As a consequence, analyzing the glided nonsyllabic vowel as a consonantal segment is not correct in the sense that [syllabic] is not equivalent to [vocalic] and [glided] is not equivalent to [consonantal]. 分節音들이 共鳴度의 上昇과 下降 構造로 배열되어 音節을 형성한다는 인식을 바탕으로 한 공명도 이론은 成節性이 개별적인 분절음의 內在的 屬性이 아니라 분절음들 간의 統合關係 속에서 결정된다는 사실을 정확하게 포착하고 있다. 히아투스 構成에서 高母音이 轉移的인 滑音으로 실현되는 것은 모음들 간에 형성되는 공명도 관계의 결과이다. 滑音化는 音節化에 뒤따르는 부수적인 음성적 변화일 뿐, 분절음으로서의 고모음의 음운론적 성격은 변화 없이 유지된다. 따라서 이중모음의 활음화된 副音은 ‘非成節的 母音’으로 분석되는 것으로 충분하다. 成節性에 의해서만 구분될 수 있다는 점에서 모음과 이중모음의 부음의 관계는 성절적 자음과 자음의 관계와 平行하다고 할 수 있다. 成節性과 母音性은 等價的이지 않으며 滑音性과 子音性도 등가적이지 않기 때문이다.

      • KCI등재

        식품산업체의 위기관리 조직 및 위기대응 절차

        김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.3

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        Objectives: Promotion of food safety/eradicating adulterated food has been listed as one of the four major issues recently identified for action by the Korean government. Due to the related seriousness, the food industry has been encouraged to take steps to restore consumer confidence. In order to set guidelines for the creation of manuals for the response to a food safety crisis by the food industry, this study provided a suggested organization for a crisis response team and operating procedures for crisis response activities. Methods: The prototypes of an organizational structure and a set of standard procedures for a crisis response system were provided. Results: The results of the study suggested that a crisis response team should be comprised of four divisions of responsibility: information analysis, site response, communication and operational support. The organization chart and the role and functions for each division of the crisis response team should be indicated. Response activities will be more effective when the team features multi-disciplined staffing, such as public relations, food safety/technology/quality, sales/marketing, purchasing, production, distribution/logistics, regulatory affairs/legal, and consumer service specialists. This study created a flow chart for the total crisis response system, which included crisis and normal situations. A crisis response team should be continuously operated for both crisis and normal conditions. This study also suggested a scenario to explain the procedures for crisis response activities. Conclusion: In order to cope more effectively with a food safety crisis, the organizational structure and its functions should be defined clearly, and a detailed set of standard procedures for response activities should be offered.

      • KCI등재

        가열 처리에 따른 커틀릿의 식품안전성 확보 조건 - 내부 중심온도, 색도 및 위생지표미생물을 중심으로 -

        김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.2

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

      • KCI등재

        한국산 전통 간장과 된장의 숙성 중 Aflatoxin의 변화와 그 특징 : 제 2 보 Part 2

        김종규,노우섭 대한보건협회 2000 대한보건연구 Vol.26 No.1

        The changes of aflatoxins of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during ripening and storage for 12 months and the characteristics of the changes were investigated. All of the preparation methods for meju cakes (soybean cakes), soy sauce, and soybean paste followed the recommendations of the Korea Food Research Institute. Food components and aflatoxins were analyzed at 0, 3, 6, 9, and 12 months. At the initial stage aflatoxins were detected at a trace level (below the detection limit, 2 ppb), 7.2 ppb, 2.8 ppb, and 3.9 ppb in soybeans, meju cakes, soy sauce and soybean paste, respectively. We suspect that the process of making and fermenting meju cakes was mainly responsible for the aflatoxin contamination in the soy sauce and soybean paste. Parts of the toxins in the soybean paste were degraded during ripening and storage and showed only a trace level in 6 months. Although the aflatoxin content of soy sauce increased over 1 year of storage time, it was still far below the 10 ppb safety limit of the Standards and Specifications of Korea; furthermore we could expect destruction of parts of toxin in the soy sauce when we boil it in cooking. It was strongly suspected that these changes in the soy sauce and soybean paste were due to the difference in their crude fat and fatty acid content. This study indicates that soy sauce and soybean paste are quite safe to eat; although more research should be conducted to discover how to eliminate even the low levels of aflatoxin found especially in the soy sauce.

      • Olfactory Analysis 法에 의한 傳統 간장 및 된장 醱酵菌의 選別

        金鍾奎,李銀珠,池元大,金幸子 영남대학교 자원문제연구소 1996 資源問題硏究 Vol.15 No.-

        For the mass-production of traditional Korean soy sauce and soybean paste in factory it is necessary to unify the fermentation microorganisms. It is important to screen the microorganisms which can produce traditional Korean soy sauce and soybean paste to unify the fermentation microorganisms. And it is also important to use proper screening methods to select fermentation microorganisms. Therefore, in this study, the screening methods was investigated to select microorganisms fermenting traditional Korean soy sauce and soybean paste. The bacteria and yeasts isolated from traditional Korean soy sauce and soybean paste produced the soy sauce flavor in the soybean extract media and soybean paste flavor in the boiled-smashed soybean media. In the media depending on the kind of soybean, most of the microorganisms produced a little different flavors of soybean paste. In order to select the microorganisms, we have to use the same kind of soybeans. The differnt soy sauce flavors were produced by the bacteria and yeasts according to amino acids in amino-mineral broth, and sometimes soybean paste flavor or Japanese soy sauce flavor was also produced. Therefore, the broth containing soybean extract and boiled and smashed soybean medium were used to select the microorganism fermenting traditional Korean soy sauce and soybean paste. Soybean extract medium and solid soybean medium were found to be useful for the selection of fermentation microorganisms of soy sauce and soybean paste respectively.

      • KCI등재

        장기간의 줄넘기 운동이 지적장애인의 주의집중력과 자기결정능력에 미치는 영향

        김종규,송근영,류호상 한국코칭능력개발원 2020 코칭능력개발지 Vol.22 No.1

        The purpose of this research is to study the effects of chronic jump rope exercise on attention and self-determination in intellectual disabilities. A total of twenty eight subjects were randomly allocated to an experimental group (n=14) or control group (n=14). The experimental group did the jump rope exercise which was scheduled for 12 weeks, three times a week, and fifty-minutes for each session. The attention and the self-determination were pre-tested and post-tested for both groups. The data acquired from each measure were analyzed using the Analysis of Covariance of SPSS, respectively. The results of group comparison revealed that the jump rope exercise group did significantly better than the control group in the Cognitrone test and the Self-determination test (p<.05). It indicated that participating in long-term jump rope exercise improves the cognition and the self-determination of intellectual disabilities. 이 실험연구의 목적은 12주간의 줄넘기 운동이 지적장애인의 주의집중력과 자기결정능력에 미치는 영향을 알아보는 것이었다. 연구참여에 동의한 피험자들은 한 광역시의 복지재활원에 거주하는 총 28명의 지적장애인들로서 실험집단 혹은 통제집단에 14명씩 무선으로(randomly) 배정하였다. 실험집단은 주 3회(월, 수, 금), 50분씩 줄넘기운동에 참여하였고, 통제집단은 재활원의 기존 일정에 맞추어 생활하였다. 두 집단 간의 사후검사 평균을 비교하기 위해 주의집중력과 자기결정능력의 사전검사 값을 공변인(covariate)으로 하여 공분산분석(ANCOVA)을 실시하였다. 분석결과에 따르면 실험집단은 통제집단에 비해서 줄넘기 능력과 주의집중력 및 자기결정능력이유의하게 높은 것으로 나타났다(p<.05). 따라서 12주간의 줄넘기운동은 지적장애인의 주의집중력과 자기결정능력에 긍정적인 영향을 미칠 수 있다는 결론에 도달하였다.

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