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김정희,김준호,박병우,김소망,이선욱,김민경,김나율,윤소정,황혜민,김윤정,주선영,Kim, Jung Hee,Kim, Jun Ho,Park, Byoung Woo,Kim, So Mang,Lee, Sun Wook,Kim, Min Kyung,Kim, Na Yul,Yun, So Jung,Hwang, Hye Min,Kim, Yun Jung,Ju, Sun Yiung 대한물리치료과학회 2017 대한물리치료과학회지 Vol.24 No.1
Purpose: The objective of this study was compare the effect of core muscle strengthening between core exercise on stable surface and core exercise on unstable surface. Methods: Thirty-nine adults participated in this study and were randomly allocated to three groups. The stable surface exercise group and unstable surface exercise groups practiced core muscle training for $3{\times}30minute$ sessions over a 4-week period. The control group did not received therapeutic intervention except pre and post test. The following clinical tools were used to assess core muscle strength and balance: Side Plank Test, Trunk Flexion Test, Balance Error Scoring Test, Core Muscle Stength & Stability Test. Results: The stable surface exercise group showed significant improvement in trunk muscle strength of anterolateral part as revealed by the Side Plank Test and Trunk flexion Test(p<.05). The unstable surface exercise group showed significant improvement in trunk muscle strength of anterolateral part and balance ability as revealed by the Balance Error Scoring Test and Core Muscle Strength & Stability Test(p<.05). Conclusion: The results of this study, both core exercise on stable surface and core exercise on unstable surface induced core muscle strengthening and balance ability. Expecially core exercise on unstable surface more effective to core muscle strengthening and balance ability.
최희은 ( Hee-eun Choi ),박화영 ( Hwa-young Park ),조영인 ( Young-in Jo ),김나율 ( Na-yul Kim ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.2
This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles
최희은 ( Hee-eun Choi ),박화영 ( Hwa-young Park ),김나율 ( Na-yul Kim ),장혁순 ( Hyeock-soon Jang ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellow-ness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.
호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.