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김귀순(Gui-Soon Kim),박금순(Geum-Soon Park) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.6
This study was conducted to assess the characteristics of Sikhe prepared with Cnidium officinale Makino water extracts. pH decreased as the amount of Cnidium officinale Makino water extract increased.-, as did moisture. The sweetness of the Sikhe increased as the amount of the extract increased. Moreover, the L decreased while a and b values increased as Cnidium officinale Makino water extracts increased. The hardness and springiness of the Sikhe also increased with increasing amounts of extract. The DPPH radical scavenging activities of Sikhe increased as the amount of Cnidium officinale Makino increased. Finally, Sikhe containing 40 and 60% Cnidium officinale Makino water extracts showed significantly high appearance, flavor, taste, after swallow and overall-acceptability values (p<0.05).
Mi Young Kim(김미영),Gui Soon Kim(김귀순),Neil S. Mattson,Wan Soon Kim(김완순) 한국원예학회 2010 원예과학기술지 Vol.28 No.5
To examine the effects of horticultural occupational therapy (HOT) on the physical and psychological rehabilitation of stroke patients with paralysis on one side of the body, a horticultural therapy (HT) program was implemented along with occupational therapy (OT) in 20 patients with hemiplegia after stroke (treatment group). In the control group, another 20 patients with hemiplegia after stroke received OT but no HT. The HOT program consisted of various indoor horticultural activities that proceeded stepwise on a weekly basis over the course of four weeks. The selected horticultural occupations were organized into four-phases: motivation, adaptation, sociality, and interpersonal relationships and communication. The grooved pegboard test (GPT), geriatric depression scale (GDS), and functional independent measure (FIM) were tested to the patients in this study. Unlike control group, the treatment group showed statistically significant differences in GPT, GDS, and FIM (p<0.001). In addition, communication, social cognition, and self-care scores as FIM subordinate factors were improved significantly by HOT program which motivated patients to engage in rehabilitation therapy. This finding suggests that HOT has the potential to be used as an OT program for stroke patients with hemiplegia.
연구논문 : 증편의 이용현황과 인지도 및 막걸리 종류를 달리한 증편의 기호도 및 구매도
박금순 ( Geum Soon Park ),이계순 ( Gae Soon Lee ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20-30` was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned `good taste and texture` as the top reason for eating jeungpyun, and `different food and bad flavor` was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: fundamental factor and external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.
박금순 ( Geum Soon Park ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at 4℃ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within 1.0~1.5% during fermentation. Hunter`s color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.