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오존수 세척 처리에 의한 유자의 품질 특성 변화 및 저장기간별 살균 효과
이보배,김민환,윤창용,조윤섭,남승희 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.4
The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.
이보배,조혜성,조윤섭,남승희,Lee, Bo-Bae,Cho, Hye-Sung,Cho, Youn-sup,Nam, Seung-Hee 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4
The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.
이보배,윤창용,남승희 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.4
To suppress mold generation of yujacheong, Penicillium chrysogenum LB31 was cultured, and spores were harvested and put into yujacheong. Antioxidant activity, useful ingredients, mold size and incidence were investigated while storing yujacheong for 30 days, after sterilization with different methods (nontreatment, ozone gas emission, heating after ozone gas emission and heating). The results showed that the content of narirutin, naringin, hesperidin, or neohesperidin, which are functional components of yuzu, increased as the storage period increased in all the treatment units. In addition, mold generation was not observed until the 15th day in the heat treatment group after ozone gas emission. As the treatment group emitted ozone gas. molds of 34.8 and 112 mm2 in size were observed on the 30th day. These results suggested that ozone sterilization can prevent microbial contamination, further extending the shelf life of yuzacheong and maintaining a fresh state.
모호텔브랜드의 이미지, 충성도 및 지각된 적합성이 고객의 중저가 호텔브랜드 확장에 대한 태도에 미치는 영향 -글로벌 메가체인 호텔브랜드를 중심으로-
이보배,서원석 한국관광학회 2012 관광학연구 Vol.36 No.4
The purpose of this study is to examine the effect of parent hotel brand image, loyalty, and perceived fit as it relates to customer attitudes towards midscale and economy hotel brand extension. In particular, this study focuses on global mega hotel chain brand vertical step-down extensions. Concepts' structural relationships were analyzed via AMOS 18.0. As a result, first, parent brand image impacts parent brand loyalty and customer's attitude towards brand extension directly, but that, parent brand loyalty does not influence customer's attitude towards brand extension directly. Second, parent brand image and loyalty both impact perceived fit directly, and perceived fit impacts customer's attitude towards brand extension directly. In terms of mediated effect results, parent brand image influences perceived fit via parent brand loyalty. Furthermore, parent brand image influences customer's attitude towards brand extension via parent brand loyalty and perceived fit at the same time. However, parent brand loyalty does not influence customer's attitude towards brand extension via perceived fit. 항공 산업은 타 서비스업과 비교 했을때, 고객과의 상대적인 대면시간의 강도로 인하여 인적 서비스 품질의 중요성이 강조된다. 이에 고객 접점시 고객과의 커뮤니케이션 과정 중 객실 승무원의 비언어적 커뮤니케이션 능력은 고객 접점 인적 서비스 품질의 중요 평가 요인으로 파악되고 있다. 이러한 과정을 통해 형성된 고객 접점 인적 서비스 품질은 항공사에 대한 브랜드 대한 태도 형성과 더불어 고객 만족을 형성하게 된다. 따라서 본 연구에서는 객실 승무원의 비언어적 커뮤니케이션과 고객 접점 인적 서비스 품질, 브랜드 태도와 고객 만족의 영향 관계를 파악하고 이용항공사의 국적이나 항공사를 이용하는 고객의 국적에 따른 차이를 파악하였다. 결론적으로, 인천 국제 공항을 이용하는 승객을 대상으로 실증 분석한 결과, 항공사 객실 승무원의 비언어적 커뮤니케이션은 고객 접점 인적 서비스 품질을 평가하는데 영향을 미치고 브랜드 태도와 고객 만족에도 유의한 영향을 미치며 국적별로도 유의한 영향관계가 나타나는 것으로 파악되고 있다..
이보배,김진숙,김기창,김경미,Lee, Bo-Bae,Kim, Jin-Sook,Kim, Gi-Chang,Kim, Kyung-Mi 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5
This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at $70.07^{\circ}Brix$, and lowest in the maltose syrup group, at $33.5^{\circ}Brix$ (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.