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명정옥 단국대학교 대학원 1986 學術論叢 Vol.10 No.-
The purpose of this study is to analyze working memory concept. It is hypothesized that working memory consists of several components, all of which are necessary to correct performance. Among the components, capacity limitation has been a major controversy. It has been demonstrated that capacity increases developmentally, but whether this reflects changes in capacity pet se, or in the efficient use of that capacity is a debatable issue. The resolution of this problem has been hampered by the complexity of other factors such as strategy, knowledge, or amount of space. More research needs to be repeated for this matter. The oldest dilemma in cognitive developmental theory concerns the causes of the age-related changes in children's performances on cognitive tasks. Working memory concept can explain not only effects of task specific experiences, but also of maturation and general experiences. Thus, it can eliminate a major source of contention between two positions.
야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선,김민주,노정옥,최형일,한명륜,명정호,김애정,Kang, Hee-Sun,Kim, Min-Ju,Rho, Jeong-Ok,Choi, Hyong-Il,Han, Myung-Ryun,Myung, Jeung-Ho,Kim, Ae-Jung 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).
야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
강희선 ( Hee-sun Kang ),김민주 ( Min-ju Kim ),노정옥 ( Jeong-ok Rho ),최형일 ( Hyong-il Choi ),한명륜 ( Myung-ryun Han ),명정호 ( Jeung-ho Myung ),김애정 ( Ae-jung Kim ) 대한영양사협회 2017 대한영양사협회 학술지 Vol. No.
This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC<sub>50</sub>) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).