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연구논문 : 시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과
배현주 ( Hyun Joo Bae ),박해정 ( Hae Jung Park ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.4
This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ≥6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.
급식소 위생관리 개선방안에 대한 급식소 관리자의 중요도 평가
배현주(Hyun Joo Bae),이혜연(Hye Yeon Lee) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.2
The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians` opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as remodeling of hygiene equipment and facilities, improvement of dietitians` food safety knowledge, self-operated management of foodservice operation, enforcement of cooperation between the CEO or administrators and dietitians, development of food safety education program for foodservice workers, increasing of foodservice operating budget. In all of them, the dietitians` evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy·support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians` education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians` employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support. (Korean J Community Nutrition 15(2): 266~274, 2010)
배현주,하종식,이애경,박정임,Bae, Hyun-Joo,Ha, Jong-Sik,Lee, Ae-Kyung,Park, Jeong-Im 한국환경보건학회 2008 한국환경보건학회지 Vol.34 No.2
This study investigated the age dependencies in ambient air pollution-associated asthma hospitalization from 2003 to 2005 in Seoul. For all ages and the age groups of 0-14, 15-64, and 65+years, the Generalized Additive Model (GAM) was used to estimate the relative risks of daily asthma hospitalization associated with changes in particulate matter and ozone. The time-trends, seasonal variances, day effects, temperature, humidity, and pressure at sea level were controlled in the models. Significant associations were observed between asthma hospitalization and the levels of $PM_{10}$ and $O_3$. The relative risks (RRs) of asthma hospitalization for every 10 unit increases in $PM_{10}({\mu}g/m^3)$ and $O_3$(ppb) were 1.008 (95% CI 1.005-1.012), and 1.012 (95% CI 1.003-1.020), respectively. Evaluated over $10\;{\mu}g/m^3$ increase in $PM_{10}$, we found the relative risks of asthma hospitalization to be 1.009 (95% CI 1.004-1.014) in 0-14 age group, and 1.015 (95% CI 1.008-1.022) in 65+ age group. Considering 10 ppb increase in $O_3$, those were 1.014 (95% CI 1.003-1.024) in 0-14 age group, and 1.025 (95% CI 1.009-1.041) in 65+ age group. It was concluded that current levels of ambient air pollution in Seoul make a significant contribution to the variation in daily asthma hospitalization. Further reduction in air pollution is necessary to protect the health of the community, especially that of the higher risky groups including children and elderly population.
서울시 미세먼지(PM<sub>10</sub>)로 인한 사망영향에 대한 기온의 수정효과
배현주,임유라,유승도,김정화,조용성,Bae, Hyun-Joo,Lim, Yu-Ra,Yu, Seung Do,Kim, Joung Hwa,Cho, Yong-Sung 한국환경보건학회 2013 한국환경보건학회지 Vol.39 No.1
Objectives: Many studies have shown that air pollution and temperature have adverse effects on mortality and morbidity. But the interactive effect between air pollution and temperature on mortality has been rarely investigated. This study aims to explore whether temperature modifies the associations between ambient particulate matter less than $10{\mu}m$ in diameter ($PM_{10}$) and mortality in Seoul, Korea. Methods: The time-series analysis examined the effect of the interaction between $PM_{10}$ and temperature on mortality from 1999 to 2010 in Seoul. In order to examine the interactive effect between $PM_{10}$ and temperature on mortality, we fitted a response surface model controlling the time-trends and meteorological variables. The effects of $PM_{10}$ were stratified by temperature stratum to quantitatively estimate the $PM_{10}$-health outcome associations. Results: When temperature was low (below the threshold temperature), the percentage increases per $10{\mu}g/m^3$ increase of $PM_{10}$ increased 0.38% (95% Confidence Interval[CI]: 0.09~0.68%) and 0.31% (95% CI: - 0.07~0.68%) of mortality in the all age group and ${\geq}65$ year age group, respectively. When temperature was high (above the threshold temperature), the percentage increases per $10{\mu}g/m^3$ increase of $PM_{10}$ increased 1.09% (95% CI: 0.47~1.72%) and 1.35% (95% CI: 0.65~2.06%) for mortality in the all age group and ${\geq}65$ year age group, respectively. Conclusion: The results of this study showed strong modification by temperature in the association between $PM_{10}$ and mortality. We recommend that public health strategies to minimize adverse health impact of heat and $PM_{10}$ should be considered in control and prevention measures for air pollution and weather-related health impacts.
감국 분말을 첨가한 슈거스냅 쿠키의 이화학적 품질 특성
배현주 ( Hyun Joo Bae ),이혜연 ( Hye Yeon Lee ),백재은 ( Jae Eun Paik ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4
This study investigated the physicochemical characteristics of sugar-snap cookies made with various levels(0, 1.5, 3, 4.5, and 6% w/w) of Chrysanthemum indicum Linne powder. Dough pieces were baked for 11 min at 180℃ in an electrically heated rotary oven. All items were measured after cooling for 1 hour at room temperature. The results were as follows. Dough pH was significantly decreased in the 3%, 4.5% and 6% samples in contrast to the control sample(p<0.001). Furthermore, lightness (L*-value) and spread factor decreased significantly according to increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, dough density was significantly increased in the 3%, 4.5%, and 6% samples in contrast to the control sample(p<0.001). Likewise, the hardness and redness(a*-value) of the cookies increased significantly with increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, the moisture content of the dough was not significantly affected by the Chrysanthemum indicum Linne powder concentration. Finally, the powder concentration had positive correlations with dough density(p<0.01) and hardness(p<0.01). However, it had negative correlations with dough pH(p<0.01), lightness(L*-value)(p<0.05), and spread factor(p<0.01). Overall, the results showed that there were significant correlations between Chrysanthemum indicum Linne powder concentration and the physicochemical characteristics of the cookies.
배현주(Hyun Joo Bae),송영욱(Yong Wook Song),박영배(Yong Bae Park),최성재(Sung Jae Choi),강구(Koo Gang),서정욱(Jung Wook Seo),지제근(Je Gun Chi) 대한내과학회 1989 대한내과학회지 Vol.36 No.4
N/A A 19-year-old female patient was presented with congestive heart failure and muscle weakness. It was diagnosed as polymyositis with cardiac involvement. The autopsy finding showed generalized myositis in the skeletal muscle and a dilated heart with fibrosis and myositis. We report the first case in Korea of polymyositis with cardiac involvement proven by autopsy.
삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성
배현주 ( Hyun Joo Bae ),이혜연 ( Hye Yeon Lee ),이진향 ( Jin Hyang Lee ),이준호 ( Jun Ho Lee ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.3
삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다. Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were affected (p>0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.