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"청도반시" 과실의 성장 중 일반 및 폴리페놀 성분의 변화
이윤래 ( Yun Rae Lee ),정헌식 ( Hun Sik Chung ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1
The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.
응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향
이윤래 ( Yun Rae Lee ),정헌식 ( Hun Sik Chung ),성종환 ( Jong Hwan Seong ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5
The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-δ-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-δ-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-δ-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-δ-lactone. The results suggested that glucono-δ-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.
이윤래(Yun-Rae Lee),정헌식(Hun-Sik Chung),성종환(Jong-Hwan Seong),문광덕(Kwang-Deog Moon) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.3
떫은감(청도반시) 분말을 첨가한 두부 제조법을 개발하기 위하여, 감 분말의 첨가 시기(응고제 첨가 직전과 직후)와 양(0, 3, 6, 9%)을 달리하여 두부를 제조하여 품질 특성을 조사하였다. 감의 첨가 시기가 응고제 첨가 직전인 경우가 직후인 경우보다 높은 두부 수율과 좋은 관능적 품질특성(외관, 조직감, 전체적인 기호도)을 보였다. 두부의 수율은 감 첨가구가 무첨가구보다 높은 결과를 보였으나 첨가량에 따른 유의적인 차이는 보이지 않았다. 감의 첨가량이 증가함에 따라 L값은 감소하였으나 a값과 b값은 큰 변화 경향을 보이지 않았다. 두부의 hardness, chewiness, crispness는 감 분말 6% 이상 첨가구에서 유의적으로 높게 나타났다. DPPH 유리기 소거능은 감의 첨가량이 증가함에 따라 증가하는 경향을 보였지만 3%와 6% 사이에 유의적인 차이는 보이지 않았다. 관능적 품질특성 중 외관과 색은 첨가구가 보다 나쁘게 평가되었으나 냄새, 콩비린내, 떫은맛 및 조직감은 첨가량에 따른 유의적인 차이를 보이지 않았고 전체적인 기호도는 9% 첨가구가 유의적으로 낮은 점수를 보였다. 따라서 떫은감 분말을 첨가하여 두부를 제조할 경우, 적합한 첨가 시기와 양은 응고제 첨가직전과 3-6% 정도인 것으로 확인되었다. Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.
배상우(Bae Sang Woo),김승현(Kim Seung Hyun),이종현(Lee Jong Hyun),구호본(Koo Ho Bon),이윤래(Lee Yun Rae) 대한공간정보학회 2010 대한공간정보학회지 Vol.18 No.4
도로절토사면유지관리시스템은 국도를 따라 위치한 절토사면의 붕괴를 예방하고자 고안된 체계적인 유지관리시스템을 말한다. 안전한 도로 관리를 추구하기 위한 시스템을 수행할 목적으로 한국건설기술연구원은 2006년부터 전국 모든 절토사면에 대한 현황 파악 및 데이터베이스를 구축해 오고 있다. IT 기술 응용의 일환으로 GIS기술과 내비게이션 기술을 이용하여 절토사면관리시스템(SLOPE-Navi.)을 개발하였다. 내비게이션 절토사면 데이터관리시스템을 통하여 이전에 구축된 자료에 대한 점검 및 검증을 수행하여, 28,707개의 절토사면 기초조사 자료 및 정밀조사 자료를 내비게이션 지도 내에 수록하였다. 내비게이션 절토사면 데이터 관리시스템은 체계적이고 효율적인 절토사면 DB 관리 및 운용으로 붕괴 사고 예방 및 대책 수립을 위한 현장관리시스템으로 활용성이 클 것으로 판단된다. Cut Slope Management System(CSMS) is a systematic maintenance and management system designed to prevent the collapse of cut slopes located along national roads. In order to implement safe road operation system, KICT has started the inventory of cut slopes and developed a cut slope database since 2006. Cut slope database management system using GIS technology and navigation system was developed as a Information Technology application. Through the Cut Slope Navigation System(SLOPE-Navi.), the previously developed database was checked and verified. The converted cut slope inventory data and field investigation data of 28,707 cut slopes were loaded on the navigation map. We consider that the Cut Slope Navigation Management System can be useful as in-situ system, which can be systematic and effective DB management and operation to prevent cut slope collapses and establish a remedial countermeasure as mitigation concerning disasters.