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변평화,윤석권 동덕여자대학교 2002 생활과학연구 Vol.7 No.-
Effects of heat treatments of garlic on electron donating ability (EDA), nitrite-scavenging effects (NSE) and total thiosulfinates contents of garlic extracts were investigated. Garlic was heated at 40, 60, 80, 100 and 120℃ for 10~30 minutes and extracted with 50% ethanol. Electron donating ability (EDA) was rapidly decreased as heating temperature and time increased. Heating at higher temperature above 80℃ and over 20 minutes resulted approximately 65% reduction of EDA. The total thiosulfinates contents were affected more than EDA by heating. The garlic heated at 100℃ or higher temperature for longer than 10 minutes caused a 100% destruction of thiosulfinates. Nitrogen scavenging effects (NSE) was found to be relatively stable by heating. Even after heating at 100℃, more than 90% NSE was remained.
邊平華,尹錫權 同德女子大學校 1994 同大論叢 Vol.24 No.1
The computer program was formulated to provide the users with nutritive menu items based on their food preference, food cost per day and the Korean recommended dietary allowances without help of nutrition specialist. The program was formulated by bases of the data containing the cost file for 475 kinds of food items and the 517 recipe file. The cost file was included cost per 1kg and refuse ratio of the food items and the recipe file was loaded iwth the combination of food items for the recipe, the nutritive composition table of food items was calculated considering the loss ratio for the cooking. The menu was planned to be select acording to the users' food preference and food cost. The nutritive composition table of the selected menu was compared with the Korean recommended dietary allowances. The menu planning program also evaluted evergy ratio of carbohydrate, protein and fat in addition to energy ratio of breakfast, lunch and dinner respectively. In this research, Trigem-PC-16 Bit/AT was used, and the data base files and programs were created by using Index file package and COBOL word.
Rheological Properties of Soyprotein Dope
Kim,Jee Cheon,Cho,Sook Ja,Byun,Pyung Hwa,Byun,Si Myung 서원대학교 응용과학연구소 1992 응용과학연구 Vol.1 No.1
게살과 구조적으로 유사한 대두단백 섬유는 dope를 방사하여 얻은 것으로, 대두단백의 dispersion이나 dope의 성질에 의존한다. 대두단백섬유의 출발물질인 대두단백의 dispersion과 dope의 동적 물성을 측정함으로서 그들의 점탄성을 조사하였다. 단백질 농도가 증가할때 dispersion이나 dope 모두 단백질간의 상호반응이 일어났다. Dispersion에 알칼리 용액을 넣은 dope는 고분자 중합물질에 상호연결된 특성을 나타내었다. 반면에 dispersion에서는 무정형 중합물질의 특성이 나타났다. Dispersion에 대한 화학변형이 동적물성에 미치는 영향도 관찰하였다. The dynamic rheological properties of the dope and the hydrated disperson of the soyprotein, as a starting material of soyprotein fiber, were studied to investigate their viscoelastic properties. The increase of protein concentration in the both cases of the rope cases of the dope and the dispersion resulted in the establishment of intermolecular reation of the protein. With the addition of alkali solution to the dispersion, the dope shows the characteristics of very lightly cross-linked high molecular weight polymer. In constrast, the dispersion shows the properties of an amorphorous polymer. The effects of chemical modification of the dispersion on the dynamic properties were also investigated.
김우정,윤석권,정재홍,변평화 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.2
마쇄한 마늘과 50% ethanol의 마늘 추출액을 분쇄돈육에 첨가하여 4℃에 저장하면서 pH, POV가와 TBA가의 변화를 조사하였다. 분쇄돈육은 가열하지 않은 생육과 100℃에서 10분간 가열한 가열육으로 나누어 실험하였다. 마쇄한 마늘과 마늘 추출액을 분쇄돈육에 첨가하였을 때 저장 중 과산화물가와 TBA가는 마늘첨가량이 많을수록 현저한 감소로 지질의 산화 억제 효과를 나타내었으며, 특히 10% 마늘 추출액은 마쇄 마늘을 20% 첨가하였을 때와 거의 비슷한 효과를 보였다. 효과는 저장 중 4-6일째까지 가장 컸고 그 후에는 점차적으로 감소하였다. pH는 전반적으로 6일까지는 대체적으로 감소하였다가 그이후 증가하였다. 마쇄한 마늘과 ethanol 50%의 마늘 추출액을 분쇄돈육에 첨가했을 때 약간의 pH 증가를 보였다. 생육과 가열육 모두 pH, 과산화 물가와 TBA가에서 비숫한 영향을 주었으나 생육보다 가열육에서 더 많은 변화를 보였다. Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4℃ . The grounded porks tested were devided into two groups of fresh and heated porks at 100℃ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter. The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh Pork.