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한인준,김래영,김영만,안창범,김두운,박경태,전순실,Han, In-Jun,Kim, Rae-Young,Kim, Young-Man,Ahn, Chang-Bum,Kim, Du-Woon,Park, Kyong-Tae,Chun, Soon-Sil 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2
Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.
치즈와 향신료의 첨가가 감마선 조사된 타락죽의관능적 품질에 미치는 영향
한인준,윤영민,최수정,송범석,김재경,박종흠,이주운,김재훈,전순실 한국방사선산업학회 2012 방사선산업학회지 Vol.6 No.2
This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjukat 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream,and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembertcheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilizationmethod on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese,and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability thanthe irradiated samples, meanwhile the irradiated samples were superior in the other samples. Incase of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixturewas showed the most of high score on overall acceptability. In conclusion, addition of mixture ofcheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk bygammairradiation.
한인준,송범석,김재경,박종흠,이주운,강일준,전순실,김재훈 한국방사선산업학회 2012 방사선산업학회지 Vol.6 No.3
This study was conducted to investigate bacterial growth, viscosity, color, and sensoryproperties of gamma-irradiated Tarakjuk powder, a Korean milk porridge powder, at 1, 3, 5, 7, and10 kGy. The total aerobic bacteria in non-irradiated Tarakjuk powder was 2.56 log CFU∙g-1,whereas it was not observed within the detection limit of 2 log CFU∙g-1 in samples irradiated atmore than 1 kGy. Spore-forming bacteria, however, were not observed in all samples within thedetection limit of 1 log CFU∙g-1. The viscosity of rehydrated Tarakjuk after gamma irradiationsignificantly decreased from 16,770 cP to 4,060 cP when irradiated at 10 kGy. The redness (a* value)and yellowness (b* value) evaluated using a colorimeter were significantly increased according tothe increase in irradiation dose (p⁄0.05), while there was no difference in color evaluation conductedby panels. The overall acceptance decreased as the irradiation dose increased, and the 5kGy sample was 4.0 (normal) on a 7-point scale. As a result, it is considered that a gamma irradiationof 5 kGy is enough to sterilize Tarakjuk powder with a acceptable sensory quality.
PSL, TL 및 ESR 분석을 통한 수입산 들깨, 아몬드 및 대두의 방사선 조사 여부 판별 특성
한인준,윤영민,최수정,송범석,김재경,박종흠,이주운,김재훈,김규헌,조태용,윤혜성,한상배,이정은,김정미,이미희 한국방사선산업학회 2012 방사선산업학회지 Vol.6 No.4
This study examined radiation detection properties of imported perilla seeds, almonds,and soybeans. Food samples were irradiated at doses of 0.5, 1, 2, and 4 kGy and analyzed byphoto-stimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance(ESR). The results of PSL showed that photon counts of irradiated perilla seeds and soybeanswere 32,959 counts∙60 sec-1 and 7,234 counts∙60 sec-1, respectively, at an irradiation dose of0.5 kGy, and the photon count of irradiated almonds was 5,581 counts∙60 sec-1 at an irradiationdose of 1 kGy. The results of TL showed that this technique is useful for detecting irradiatedsamples; the TL ratios (TL1/TL2) measured for the food samples at an irradiation dose of 0.5 kGywere 0.2301 for perilla seeds, 0.4595 for almonds, and 0.4827 for soy beans. Lastly, results of ESRspectroscopy for only soybeans revealed specific signals derived from free radicals captured in thecellulose. In conclusion, PSL, TL, and ESR methods can be used for the detection of gammairradiatedsoybean samples, whereas gamma-irradiated perilla seeds and almonds can beconfirmed by a serial detection with a TL method after PSL.