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호텔 조리종사자의 인지된 노동강도, 직무스트레스가 피로도에 미치는 영향
신원성(Won Sung Shin),김희기(Hee Kee Kim) 한국관광연구학회 2012 관광연구저널 Vol.26 No.6
Increasing income levels, More free time, depending on the spread of the five-day workweek. Enjoying leisure time, such as one rather than change the values of the people. To a market of over 30 trillion foodservice industry is showing strong growth in tourism, and leisure industry, continued growth is. Hotel cooking a variety of engaging tasks increases, the increase in per capita working volume, and the prolongation of the working hours, etc. The purpose of this study the first half, due to the labor intensity increased stress and fatigue, affecting any physical strength, physical labor exerted in the field of hotel cook workers` labor intensity and perceived job stress propose implications were raised about the impact of fatigue on The subjects of this study, conducted by the Seoul and Incheon area Five Star Hotel Culinary Workers, data was collected from June 1 ~ July 1, 2011 was conducted to investigate how the mail or directly visit by the self - statistical processing of the survey and the data collected were analyzed using the SPSS17.0 statistical package program. Each strategy depending on the type of job stress factors are significant differences in the presence of fatigue will affect the model set by statistical analysis of job stress were measured. Appears to be. In other words, job stress, fatigue, depending on the selection phase is unknown. Absolutely labor, labor intensity and relatively significant influence on strength, flexibility, fatigue of configuration variables, the absolute intensity of labor and the relative intensity of the labor intensity variable was Fatigue competency variables showed that the impact strength of the labor absolutely greater than the impact on the relative labor intensity. Therefore, attention to relieve stress and fatigue strength resulting from the Culinary Workers labor will have proper exercise and an active mind.
무화과(Fig) 효소를 첨가한 유산균을 이용하여 알코올 대사활성 함유 치즈의 제조
이성재(Sung-Jae Lee),양영헌(Yung-Hun Yang),전종민(Jong-Min Jeon),이기원(Ki-Won Lee),조인재(In-Jae Cho),이성민(Seong-Min Lee),류정열(Jeong-Youl Ryu),신원성(Won-Sung Shin),김정수(Jung-Soo Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.2
본 연구에서는 알코올 분해능이 높은 기능성 치즈를 제조하기 위하여 L. kitasatonis, L. amylophillus, L. mesenteroides sub. 및 무화과 효소를 이용하였다. 각각 균주의 에탄올, 내산 및 내담즙에 내성이 우수함을 확인하였고, ADH 및 ALDH 활성도를 측정한 결과 10%의 무화과 효소를 첨가하였을 때의 ADH 활성도는 각각 688.39±51.63, 1054.98±79.12, 825.28±61.89 μmol로 나타났으며 ALDH는 각각 751.91±54.14, 1209.93±87.11, 891.09±64.16μmol로 무화과를 첨가하지 않았을 때보다 각각 증가하는 것으로 나타났다. 또한 L. amylophillus 균주를 이용하여 치즈를 제조한 뒤, 10%의 무화과 효소를 첨가하였을 때 ADH 및 ALDH 분해능이 무화과효소를 첨가하지 않았을 때 보다 각각 252, 246% 증가함을 확인하였다. 결론적으로 무화과 효소를 첨가하였을 때, L.amylophillus을 이용한 치즈의 제품이 높은 알코올 분해능을 가지는 것으로 확인되었고, 이를 통해 기능성 식품의 제조로써 무화과 효소의 적용 가능성을 확인하였다. In this study, we evaluated the alcohol degradation ability of fig enzyme in the production of cheese using Lactobacillus kitasatonis, Lactobacillus amylophillus, and Leuconostoc mesenteroides sub. The strains were highly resistant to ethanol, acid, and bile acid. When 10% of fig enzyme was added, the alcohol dehydrogenase and aldehyde dehydrogenase activities in each strain were approximately 170, 270, and 190% higher, respectively, than in samples without fig enzyme. The addition of 10% of fig enzyme to produce cheese with the L. amylophillus strain showed an approximately 250% increase in alcohol dehydrogenase and aldehyde dehydrogenase degradation. In conclusion, when fig enzyme was added to produce cheese using L. amylophillus, high alcohol degradation ability was observed. The applicability of fig enzyme addition was confirmed for the production of functional food.