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백지영(Ji Young BEAK),강동수(Dong Soo KANG),정복미(Bok Mi JUNG),김귀식(Kui Shik KIM),박표잠(Pyo Jam PARK),안창범(Chang Bum AHN) 전남대학교 수산과학연구소 2006 수산과학연구소논문집 Vol.14 No.2
About 100 million tons of fish are annually harvested in the world, of which 30% of the total catch is transformed into fish meal or discarded. Above 50% of the fish harvested for food is processing waste including offals, fins, skin, intestines, head, bone and so on, and not used as food. In the recent, some biologically active materials were identified and applicated to the useful materials for human utilization. The potential applications of proteins, lipids, chitin and minerals in marine bioprocessing leftovers as bioactive materials have increased the value of processing byproducts. In the present study, we have focused on the utilization of marine processing byproducts to screen bioactive materials and their potential applications.
김일동 ( Il Dong Kim ),이상현 ( Sang Hyun Lee ),백지영 ( Ji Young Beak ),조성진 ( Sung Jin Cho ) 대한산부인과학회 2005 Obstetrics & Gynecology Science Vol.48 No.3
Pregnancy and the puerperium are associated with an increased risk of stroke, and stroke is considered an important cause of maternal morbidity and mortality during this time. Pregnancy and delivery can lead to substantial alterations in systemic arterial
반복적인 두드러기를 주소로 내원한 4세 남아에서 발견된 글루텐 알레르기 1례
김규언 ( Kyu Earn Kim ),박현빈 ( Hyun Bin Park ),최봉석 ( Bong Seok Choi ),김미나 ( Mi Na Kim ),홍정연 ( Jeong Yeon Hong ),이경은 ( Kyung Eun Lee ),이용주 ( Young Ju Lee ),백지영 ( Ji Young Beak ),김경원 ( Kyung Won Kim ),손명현 ( 대한소아알레르기호흡기학회 2010 소아알레르기 및 호흡기학회지 Vol.20 No.4
Wheat is the most widely cultivated grain and an important source of food and dietary protein. Wheat proteins are classified based on extraction in different solvents, which are albumin, globulin, prolamin (gliadin) and glutenin. The term `gluten` contains approximately equal amounts of gliadin and glutenin and is the major determinant of the properties of wheat flour conferring cohesiveness and viscoelasticity that allows its dough to be processed into many kinds of food. Gluten is known to be responsible for triggering celiac disease and wheat allergy. Wheat allergy is primarily an IgE-mediated response. Clinical manifestations of wheat allergy are similar to those of other food allergies, with symptoms on the skin, gut and respiratory tract. Recent studies have shown that IgE to gliadin can be an indicator for risk of severe immediate reaction-like anaphylaxis and wheat- dependent, exercise-induced anaphylaxis (WDEIA). However, current in vitro test reagents for the diagnosis of wheat allergy mainly contain water-soluble wheat protein and a small amount of gluten, so there are some limitations to diagnose gluten allergy. Furthermore, there is no acceptable method to measure gluten in food products for preparing effective gluten-free diet. To overcome these limitations and to improve quality of life of wheat allergy sufferers, more work is needed. We report a case of a 4-year-old boy with gluten allergy who presented with urticaria after ingestion kneaded wheat flour with a brief review of the literature. [Pediatr Allergy Respir Dis(Korea) 2010;20:292-296]