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Seung Hwa Gwak,Su Min Bae,Jiye Yoon,Seonyeong Kang,Da Hun Jeong,Eunjin Yun,Minji Kang,Youngmin Heo,Jong Youn Jeong 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study investigated the effects of non-meat ingredients in sausages cured with white kimchi powder (WKP). All sausages tested in this study were replaced synthetic nitrite with 0.4% WKP and 0.04% starter culture. Samples were prepared as follows: control (no added); ARG (0.5% L-arginine); CGN (0.5% carrageenan); ISP (0.5% isolated soybean protein); OCP (0.5% oyster calcium powder); and EWP (0.5% egg white powder). There were no differences (P>0.05) in cooking loss among all treatments. ARG showed the highest (P<0.05) pH, but the lowest (P<0.05) CIE L*. However, no difference (P>0.05) in CIE a* was observed across all samples. The CIE b* decreased (P<0.05) in ARG, CGN, and OCP. The addition of ISP reduced (P<0.05) the residual nitrite. In the nitrosyl hemochrome and curing efficiency, ARG had the lowest (P<0.05), while other treatments were similar (P>0.05) or higher (P<0.05) than the control. The differences in total pigment and TBARS were limited among all the samples. This study indicated that the addition of ARG with high pH may inhibit the development of cured pigment in naturally cured sausages.
Su Min Bae,Seung Hwa Gwak,Jiye Yoon,Jong Youn Jeong 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.6
This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.
곽시라,최진양,주종천,유화승,박수정,Gwak, Si-Ra,Cui, Zhenyang,Joo, Jong-Cheon,Yoo, Hwa-Seung,Park, Soo-Jung 대한암한의학회 2017 大韓癌韓醫學會誌 Vol.22 No.1
Objectives: The purpose of this study was to suggest the direction for the development of a clinical practice guideline (CPG) for esophageal cancer (EC). Methods: We collected and analyzed CPGs and related data about esophageal cancer by searching the database of domestic and foreign articles. Results: There were little contents or proposals related to Korean Medicine (KM) or Traditional Chinese Medicine (TCM), those related to KM or TCM can be found only in "Guidelines of Diagnosis and Therapy in Oncology with Traditional Chinese Medicine (惡性腫瘤中醫診療指南)". They were symptom factors, syndrome differentiation (SD) and 'treatment process of esophageal cancer by combination of western medicine and Korean medicine'. Conclusions: The topics of the development Korean medicine CPG for EC are (1) the method and procedure about combination of western medicine and Korean medicine (2) the process of SD and diagnosis (3) safety and efficacy of the herbal medicine and preparation (4) availability and timing of the tools related to KM or TCM like acupuncture, moxibustion, massage, etc.
Jiye Yoon,Su Min Bae,Seung Hwa Gwak,Jong Youn Jeong 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5
The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.
항암면역(抗癌免疫) 1호방(號方)을 투여(投與)한 위암환자(胃癌患者) 40례(例)에 대(對)한 임상고찰(臨床考察)
유화승,조정효,곽경규,이연월,조진호,조종관,Yoo, Hwa-Seung,Jo, Jeong-Hyo,Gwak, Gyeong-Gyu,Lee, Yeon-Wol,Jo, Jin-Ho,Cho, Chong-Kwan 대한암한의학회 1998 大韓癌韓醫學會誌 Vol.4 No.1
Clinical studies were carried out 40 cases of patients with stomach cancer treated by "Hangammyunyouk I(抗癌免疫1號方)", from September 1th 1997 to May 1th 1998. The results were summarized as follows; 1. Distribution of those attached by stomach cancer, by sex, showed that Male is more then Female, by age, showed that the number of fifties is majority. 2. Distribution of diagnostic stage, on descending order, stage III, stage IV. 3. Distribution of treatment attached by stomach cancer, in descending order: Chemotherapy and operation, chemotherapy, Radiation therapy and operation. 4. After taken herb medicine, the effects according to the symptoms were as follows; Nausea and Vomiting, Constipation, General body weakness, Average efficacy of symptoms were 68.1%. 5. Analysis of hematology attached by stomach cancer, increasing of WBC(61.5%), Hgb(54.5%), Platelet(62.5%) were observed.
Seonyeong Kang,Su Min Bae,Jiye Yoon,Seung Hwa Gwak,Da Hun Jeong,Eunjin Yun,Minji Kang,Youngmin Heo,Jong Youn Jeong 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was to determine the effects of different nitrite sources and ligands on the development of cured meat color in pork sausage model system. Samples were assigned as 2×3 factorial, dependent on nitrite sources (50 ppm sodium nitrite and 0.25% white kimchi powder with 0.025% starter culture) and ligands (0.5% cysteine, 0.5% histidine, and 0.5% nicotinamide). Nitrite sources significantly affected (P<0.05) cooking loss, CIE L*, and residual nitrite. In particular, Samples with white kimchi powder had higher (P<0.05) cooking loss and lower (P<0.05) residual nitrite than those of sodium nitrite. Ligands had significant effects (P<0.05) on pH, CIE L*, nitrosyl hemochrome, and curing efficiency. Products containing cysteine showed the lowest (P<0.05) pH, but the highest (P<0.05) nitrosyl hemochrome and curing efficiency among ligands treated samples. Only a two-way interaction effect was found for CIE L*. Our study indicated that white kimchi powder showed similar color development in pork sausage model system comparable to synthetic sodium nitrite and the addition of cysteine had a positive effect on the development of cured meat color.