http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : (Song Hwan Bae) (검색결과 589 건)
- 무료
- 기관 내 무료
- 유료
-
배송환,손종연 안성산업대학교 1995 論文集 Vol.27 No.-
Rosemary와 sage의 에탄올 및 핵산 추출물을 시판 대두유에 각각 0.1%씩 첨가하여 60±1℃를 유지하는 항온기에서 저장하면서 과산화물가를 측정하여 그 변화를 비교, 조사하였다. 한편 이들 추출물과 0.02% citric acid 또는 BHT와의 상승효과를 아울러 조사하였다. Rosemary와 sage의 용매에 대한 추출수율은 에탄올로 추출하는 경우가 핵산에 의한 경우 보다 높은 것으로 나타났다. Rosemary와 sage의 에탄올 및 핵산 추출물은 모두 대두유기질에 대해 항산화효과를 나타냈으며, 특히 에탄올추출물의 경우 더 강한 항산화효과를 보였다. 이들의 항산화효과는 합성 항산화제인 BHT보다 월등히 우수하였다. Rosemary와 sage의 에탄올 및 핵산 추출물은 모두 citric acid와 상승효과를 보였으며, 특히 핵산의 추출물과 조합한 경우 더 강한 상승효과를 보였다. The antioxidant activities of hexane and ethanol extracts of rosemary and sage extract were studied. The antioxidant activities of 0.1% hexane and ethanol extracts of rosemary and sage based on the relative antioxidant effectiveness(RAE) were compared one another. RAE was taken as the ratio of the induction period of a soybean substrate with the rosemary and sage extracts to that of the control oil. The induction period was defined as the time in days required for each substrate to reach a peroxide value of 40meq/kg oil. The ethanol extracts had higher rosemary and sage contents than those of the hexane extracts. All the extracts showed antioxidant activities in the soybean oil. The ethanol extracts showed stronger antioxidant effect than hexane extracts. The antioxidant activities of the extracts were stronger than 0.02% BHT. Citric acid acted as synergist to the ethanol and hexane extracts of rosemary and sage. The citric acid showed stronger synergistic effects with the hexane extracts than the ethanol extracts.
-
Ohmic heating시 Chemical marker를 이용한 입자식품의 살균도 평가
최양문,배송환,박장우 안성산업대학교 1997 論文集 Vol.29 No.1
Chemical market를 이용한 살균도의 평가는 B. stearothermophilus의 포자를 이용하여 행하였으며 chemical market의 전구체로는 10% glucose를 같은 소고기에 첨가하여 meatball를 만들었으며 사용한 ohmic heater는 용량이 5KW 연속적 살균장치를 사용하였다. 미생물의 사멸율과 chemical market의 생성율은 meatball의 중앙부위와 표면이 거의 비슷하거나 표면에서 오히려 높게 나타났다. 같은 온도에서 가열시 포자의 사멸율과 chemical market의 생성량과는 좋은 상관관계를 나타내었다. 따라서 chemical market는 입자식품 ohmic heating시 미생물학적 안정성을 평가하는데 사용될 것으로 사료된다. Microbial validation of the chemical marker approach was carried out using B spore beads and meatball contained 10% glucose. Experiments were performed with the 5 KW ohmic heating system. The rate for microbial destruction and chemical marker formation at the center of the meatball were either similar or higher than those at the surface. There existed a reasonably good correlation between decadic reduction of the spore and marker yield under different conditions as long as the temperature was same. These microbial validation of the chemical marker approach can be used to help obtain the safety of ohmic heating of particulate foods.
-
Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract
Bae, Song-Hwan,Lee, Hyun-Sun,Kim, Mi-Ryung,Kim, Sun-Young,Kim, Jin-Man,Suh, Hyung-Joo The Korean Society of Ginseng 2011 Journal of Ginseng Research Vol.35 No.2
To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 ${\mu}g/mL$), Phelllinus linteus (1690.9 ${\mu}g/mL$) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 ${\mu}g/mL$) compared to the RGE (1307.1 ${\mu}g/mL$). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 ${\mu}g/mL$, respectively). The ferments with C. militaris (6974.2 ${\mu}g/mL$), Ph. linteus (9109.2 ${\mu}g/mL$), and G. frondosa (7023.0 ${\mu}g/mL$) also showed high levels of metabolites (sum of compound K, $Rh_1$, $Rg_5$, $Rk_1$, $Rg_3$, and $Rg_2$) compared to RGE (3615.9 ${\mu}g/mL$). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 ${\mu}g/mL$) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 mg/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, $Rg_3$, $Rg_5$, and $Rk_1$ contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.
-
Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract
Song Hwan Bae,Hyun-Sun Lee,Mi-Ryung Kim,Sun Young Kim,Jin-Man Kim,Hyung Joo Suh 고려인삼학회 2011 Journal of Ginseng Research Vol.35 No.2
To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 ㎍/mL), Phelllinus linteus (1690.9 ㎍/mL) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 ㎍/mL) compared to the RGE (1307.1 ㎍/mL). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 ㎍/mL, respectively). The ferments with C. militaris (6974.2 ㎍/mL), Ph. linteus (9109.2 ㎍/mL), and G. frondosa (7023.0 ㎍/mL) also showed high levels of metabolites (sum of compound K, Rh₁, Rg?, Rk₁, Rg₃, and Rg₂) compared to RGE (3615.9 ㎍/mL). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 ㎍/mL) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 ㎎/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, Rg₃, Rg?, and Rk₁ contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.
-
The Productions and Utilizations of Soybean Protein Products
Bae, Song-Hwan 안성산업대학교 1992 論文集 Vol.24 No.-
대두단백제품은 대두단백질의 유용성, 기능성, 영양가 및 가격 때문에 식품제조시 중요한 원료로서 사용되고 있다. 대두단백제품은 전지대두가루(Full-fat soybean flours), 탈지대두가루(Deffated soybean flours and grits), 압출된 저지방 대두가루(Expeller produced low-fat soybean flours), 대두단백농축물(Soybean protein concentrates), 대두단백추출물(Soybean protein isolates), 조직대두단백(Textured soybean protein products), 변형대두단백(Modified soybean protein) 및 섬유대두단백(Spun protein fibers) 등이 있는데, 이러한 대두단백제품은 특이한 기능성이 있어 식품제조에 이용되고 있다.
-
Studies on the Drying Characteristics and Effects of Pretreatment of Squid
Bae, Song Hwan 안성산업대학교 1987 論文集 Vol.19 No.-
오징어의 건조 특성과 전처리 조작이 건조속도에 미치는 영향을 조사하기 위하여 건조온도 30℃부터 70℃까지의 범위에서 건조실험을 실시하였다. 그 결과는 다음과 같다. 1. 오징어의 건조기작은 건조 초기부터 감율건조기를 나타내었으며 건조속도는 건조온도와 시료크기에 크게 영향을 받았다. 2. 건조오징어의 B.E.T.-단분자막 수분함량은 0.083kgH₂O/kgd.m.로 나타났다. 3. 오징어의 껍질을 제거시키는 조작은 건조속도를 증가시키는 결과를 나타내었다. 4. 오징어의 브랜칭 처리 조작은 건조속도를 감소시키는 것으로 나타났다. In order to investigate the drying characteristics and the pretreatment of meat of squid, meat of squid was dried at drying temperature ranging from 30℃ to 70℃. The study was supplemented with the experimental works on the moisture adsorption isotherm. The results of the present study are summarized as follows; 1. Drying proceeded at falling drying rates and mainly affected by air temperature and sample size at all staged. 2. The B.E.T.-monomolecular layer moisture content of dried meat of squid was 0.083kgH₂O/kgd.m. at 30℃ 3. The drying rate of squid which was peeled skin was faster than that which was not peeled skin. 4. It was shown that branching treatment of meat of squid was obtained an decreased drying rate.
-
Bae, Song-Hwan 안성산업대학교 1992 論文集 Vol.24 No.-
麥酒粕과 硅藻土의 건조 혼합물은 동일한 분란효과를 얻기 위하여 24시간 동안 일정온도에서 저장되어야만 하고, 분리된 硅藻土의 함량은 분灰分含量의 분석을 통해 간접적으로 定量이 가능하였다. 硅藻土의 분리에 사용되는 最上의 표준체는 이러한 표준체를 통과한 건조혼합물에서 硅藻土의농도에 의해서 결정되었으며, 70%와 93%의 ..回收의 효과를 얻기 위하여 각각 #70(0.0083in)과 #120(0.0049in)의 표준체를 선택하였다. 球型의 補助物의 존재하에서 #70의 표준체를 사용했을 때, 건조혼합물로부터 분리된 硅藻土의 최대량은 로탭(Ro-Tap) 표준체에서 5분간 작동한 후, 66%까지 도달하였으며 위와 동일한 조건하에서 #120의 표준체에서는 58%의 硅藻土가 분리되었다. 球型의 분리 보조물은 麥酒粕에서 硅藻土를 분리하는데 있어서 직각 또는 삼각형의 분리 보조물 보다 더 효과적이었다. 이러한 방법은 건조혼합물에서 硅藻土의 크기 분포가 비교적 일정할 경우에 적용될 수 있었고, 이 때 硅藻土는 液體나 물로 豫備混合 시키거나 젖은 상태의 맥주박에 직접 혼합시켜야만 위의 방법에 적용시킬 수 있었다.
-
-
-
코리아스칼라연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
