배추김치와 갓김치의 캔포장시 압력발생에 따른 발효양상

윤예랑,최흥식,이동선 한국생명과학회 2001 한국생명과학회 학술발표회 Vol.33 No.-

차별경험이 2차 베이비붐 세대의 자원봉사참여에 미치는 영향: 기회평등과 노력성취에 대한 인지적 평가를 중심으로

윤예인,이현민,김욱진 한국콘텐츠학회 2019 한국콘텐츠학회논문지 Vol.19 No.1

이 연구에서는 차별경험과 2차 베이비붐 세대의 자발적 시민참여활동의 관계를 살펴보았다. 구체적으로, 2차 베이비붐 세대가 겪는 차별경험이 기회평등과 노력성취에 대한 부정적 평가를 매개로 자원봉사참여수준에 미치는 영향을 구조방정식모형을 통해 점검하였다. 분석자료는 동그라미 재단의 「2016년 한국사회 기회불평등에 대한 조사」에서 확보하였다. 분석대상은 설문조사 당시 만 42세부터 만 48세였던 2차 베이비부머 474명으로 제한하였다. 모형검증 결과, 차별경험은 기회평등과 노력성취에 대한 인지적 평가를 매개로 2차 베이비붐 세대의 자원봉사참여수준에 부정적 영향을 미친다는 사실을 확인하였다. 연구결과를 바탕으로 2차 베이비붐 세대의 자원봉사활동을 진흥할 수 있는 정책방안들을 제시하였다. In this study, we explored the relationship between experienced discrimination and volunteering activities among the 2nd baby boom generation. Specifically, applying structural equation modeling, we examined how the effect of experienced discrimination on volunteering among the 2nd baby boom generation is mediated by the negative perception of equal opportunity and achievement by personal merit. Data were obtained from the 2016 National Survey on Unequal Opportunity from the Circle Foundation. The research sample was comprised of 474 baby boomers ages 42 to 48 at the time of survey. Results indicated that perceived discrimination affects the level of volunteering among the 2nd baby boom generation, through the negative perception of equal opportunity and achievement by personal merit. Based on the findings, we presented policy implications that could promote volunteering activities among the 2nd baby boom generation.

저장/포장/유통 분야 : 온도와 품종차이에 따른 저장 중 멜론의 유리당 함량 변화 (초)

윤예리,이선아,한찬규,권기현,김종훈,김병삼,차환수 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회 학술대회 Vol.2010 No.-

경정맥공에 발생한 판상 수막종의 증례보고 및 감별진단의 영상소견 비교

윤예리,한종규,이치규 순천향대학교 순천향의학연구소 2016 Journal of Soonchunhyang Medical Science Vol.22 No.2

Primary meningioma of jugular foramen is extremely rare, while paraganglioma or nerve sheath tumor are relatively common in jugular foramen. We reported a case of primary meningioma of jugular foramen. A 79-year-old female who had left tinnitus and hearing loss for three month came to the department of otorhinolaryngology. Temporal bone computed tomography scan showed sclerotic change and slightly irregular margins of left jugular foramen with relatively preservation of bony architecture. Temporal bone magnetic resonance image showed well defined homogeneous enhancing mass in left jugular foramen with extension to carotid space on gadolinium enhanced T1 weighted image. Prominent dural tail was also noted. On T2 weighted image, this mass showed intermediated signal intensity with no vascular signal voids. Meningioma was confirmed by pathology. In this article, we describe a case of primary en plaque meningioma of jugular foramen and review image findings of differential diagnosis.

결구 차이에 따른 양상추 신선편이 제품의 품질 비교

윤예리(Aye-Ree Youn),권기현(Ki-Hyun Kwon),김병삼(Byeong-Sam Kim),차환수(Hwan-Soo Cha) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.4

신선편이 가공 양상추의 결구 정도에 따른 저장 중 품질변화를 살펴보았다. 양상추는 결구 정도에 따라 70, 85, 100%로 분류하여 3×4 ㎝로 썰어 polypropylene(PP)과 polyethylene terephthalate(PET) 재질로 되어있는 사각 용기(20×15×5 ㎝)에 담아 질소 충진 후 4oC의 저장고에서 8일 동안 저장하였다. 저장 초기 결구 70% 양상추의 당도가 3.67 ˚Bx였으며, 무기질 함량도 나트륨 25.04, 칼륨 186.03, 칼슘 18.62 ㎎/100 g 등으로 가장 높았다. 하지만 저장기간이 길어짐에 따른 결구정도와는 상관없이 무기질 함량이 감소하는 경향을 나타내었다. 또한 결구 70%인 양상추의 비타민 C 함량은 3.30 ㎎/100 g로 가장 높았으며, 양상추 외잎의 클로로필 함량 역시 결구 70%가 결구 100%에 비하여 3배 정도 높은 수치를 나타내었다. 씹힘성을 나타내는 양상추의 경도는 결구 70%인 양상추가 1,010 g이였으며, 결구 정도가 높아짐에 따라 경도가 증가하여 씹힘성이 증가하는 것으로 유추되어진다. PPO의 활성은 결구정도에 따라 240, 371, 566 unit/g로 각각 나타나 결구 70%에서 갈변이 최소한으로 나타났다. 이상의 결과로 결구 70%인 양상추를 이용하여 신선편이 가공 제품을 유통시킬 때 품질유지에 가장 효과적인 것으로 나타났다. This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in 20×15×5 ㎝ polypropylene+polyethylene terephthalate tray, and were then stored at 4℃ for up to 8 days. According to the results, the sample with 100% head formation had lower sugar, minerals (Ca, Na, Fe, Mg, K), and chlorophyll contents compared to the sample with 70% head formation. The 70% head formed lettuce had higher vitamin C content at 3.30 ㎎/100 g, whereas the 85% and 100% formed samples had lower levels of 2.61 and 2.10 ㎎/100 g, respectively. The polyphenol oxidase (PPO) activity of the 70% formed lettuce was 240 unit/g, while the 100% formed sample had almost 2-fold higher activity. However, the 100% formed lettuce had greater firmness than all other samples. Overall, among the fresh-cut lettuces, the sample with 70% head formation showed more positive effects in terms of quality maintenance.

Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food

윤예랑,오수진,이민정,최윤정,박성진,이미애,민성기,서혜영,박성희 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.11

Moringa oleifera leaf (ML) is rich in vitaminsand minerals, specially abundant calcium, therefore it iswidely used as a calcium supplement for food. This studyaimed to investigate the antioxidant activity and calciumbioaccessibility of M. oleifera leaf hydrolysate (MLH) as acalcium supplement for kimchi. MLH was prepared underthree different proteases, two different protease contents,and three different incubation times. Total phenol content(TPC), total flavonoid content (TFC), and antioxidantactivities were investigated. Cellular activity and calciumbioaccessibility were also investigated. The highest calciumlevel of MLH was observed in 3% Protamex treatmentfor 4 h. TPC, TFC, and antioxidant activities of MLHin Protamex and Alcalase treatments were higher thanthose in Flavourzyme treatment (p\0.05). Moreover,high cell viability and alkaline phosphatase activity werealso observed in C2C12 cells. Kimchi containing MLHshowed high calcium accessibility compared to kimchialone. Taken together, the application of MLH could havepotential as a calcium supplement for kimchi production.

캔김치의 압력발생과 가스흡수제를 이용한 압력발생 조절

윤예랑,임수선,최홍식,이동선 한국생명과학회 2001 한국생명과학회 학술발표회 Vol.31 No.-

카무트 분말을 첨가한 꽈배기의 품질특성 및 항산화활성

윤예리,김윤경,최소례,이윤정 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.5

Purpose: This study examined the quality characteristics and antioxidant effects of twisted breadsticks according to their Kamut powder (KP) content. Methods: KP was added in the ratios of 0%, 15%, 30%, 50%, 75%, and 100% to make twisted breadsticks. The pH, chromaticity, water content, ash, crude protein, crude fat, selenium, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the texture of the breadsticks were investigated, and a sensory evaluation was carried out. Results: As the amount of KP added increased, the pH and moisture content tended to decrease, and the overall color of the twisted breadsticks darkened, and its red and yellow colors increased. The content of ash and crude protein increased as the KP content increased, and that of crude fat decreased. As the KP content increased, selenium, ABTS, and DPPH radical scavenging activity, which are indicators used to measure antioxidant activity, also increased. The textural properties, namely hardness, gumminess, and chewability, increased as the amount of KP added increased, but springiness decreased. The sensory evaluation revealed that in terms of appearance, flavor, taste, texture, and overall acceptability, it would be most appropriate to add 30% or 50% of KP. Conclusion: These results suggest that adding 50% KP while making twisted breadsticks could be optimal for improving the functionality and quality characteristics.

조직재생을 위한 효과적인 성장인자의 활용

윤예랑,김해원,장준혁 한국생체재료학회 2013 생체재료학회지 Vol.17 No.4

Growth factors (GFs) are soluble-secreted signaling proteins capable of instructing specific cellular responses including cellular growth, proliferation, migration and differentiation. GFs are expected to be effective in tissue regeneration.However, due to the short biological half-life, lack of long-term stability and possible toxicity, GFs show the limitation on practical application. Currently, sophisticated biomaterials systems that control the biological release of growth factors represent a new strategy for tissue regeneration. Here, we introduce the functions of GFs and the combinational applications of GFs and biomaterials.

전자코를 이용한 대두유의 산패도 판별

윤예리,한기영,김정환,오세연,노봉수 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-

대두유를 160, 190, 220℃에서 가열하면서 3시간 또는 4시간 간격으로 시료를 취하여 6개의 metal oxide sensor로 구성된 전자코와 2세대 전자코인 GC-SAW를 바탕으로 한 전자코를 사용하여 분석하였다. 주성분 분석결과 가열처리시간과 온도가 증가할수록 제1 주성분 값이 감소하는 것을 볼 수 있었다. 즉, 초기의 열처리를 하지 않은 신선한 대두유와 가열처리된 대두유를 구분할 수 있었다. 특히 190℃와 220℃의 높은 온도에서는 3시간 내지 4시간이면 대두유의 산패가 많이 진행됨을 알 수 있었다. 또한 GC-SAW를 바탕으로 한 전자코를 이용한 결과도 가열온도와 시간이 증가할수록 peak의 수와 면적이 증가함으로써 열처리시간에 따른 패턴 변화를 확인할 수 있었다. 이것으로 대두유의 가열처리에 따른 산패취의 변화를 측정하기 위한 간단한 방법으로 사람의 코처럼 미묘하고 복잡한 향기와 냄새성분을 감지할 수 있는 전자코로 평가할 수 있음을 확인하였다. The discrimination of the heated soybean oil was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors. Principal component analysis showed the differences between non-heated soybean oil and heated soybean oil. The first principal component score in soybean oil was reduced from +0.369 score to -0.242 score as the heating time increased. As heating temperature increased, the ratio of resistance decreased, indicating that rancidity of soybean oil increased at high heating temperature. As an alternative, electronic nose based on GC with SAW(surface acoustic wave) sensor was used for discrimination of heated soybean oil. High resolution olfactory imaging, called VaporPrint^(TM), was shown to be particularly useful for evaluating oil quality in its entirety. The result of electronic nose showed significant changes in volatile profiles from soybean oil. Also, peak numbers and areas increased as high heating time and temperature. Analysis using electronic nose with pattern recognition was rapid and simple. And this technique could be an efficient method to predict shelf-life and evaluate quality in food.