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허예나,양천은,김강산,김민희,안기완 전남대학교 농업과학기술연구소 2017 농업생명과학연구동향 Vol.55 No.
ABSTRACT The study was conducted to provide activation plan through the user’s behavior and importance-satisfaction analysis of visitors to Bangjang Mt. National Recreational Forest. The survey was conducted for the purpose of preliminary investigation from June 15 to June 24, 2017, and about 40 cases were surveyed and were used for analysis except for non-response surveys. As a result of the analysis, many visitors who visited for rest, and the visitors who visited for the first time showed the highest rate. Also, most of the visitors visited with their families, and the percentage of visitors staying for one night was high. The result of IPA(Importance-Performance Analysis) showed that 10 attributes are included such as facility location and management, reservation system in the "Keep up the Good work" part; 3 attributes are included such as toilet location and management in the "concentrate Here" part; and 11 attributes are included such as number of toilet, number of accommodation facility in the "low priority" part.
국립 자연휴양림의 이용행태 및 중요도-성취도 비교 분석 - 국립 자연휴양림관리소 서부지역팀 3개소 자연휴양림을 대상으로 -
허예나 ( Ye-na Heo ),김강산 ( Kang-san Kim ),김민희 ( Min-hee Kim ),박종석 ( Jong-suk Park ),안기완 ( Ki-wan An ) 한국산림경제학회 2018 산림경제연구 Vol.25 No.1
본 연구는 국립 자연휴양림에 대한 활성화 전략 수립에 기초적인 자료를 제공하고자 국립자연휴양림관리소 서부지역팀 관할의 변산, 회문산, 방장산 자연휴양림을 대상으로 이용행태와 이용객의 요구 요인 파악, IPA를 통한 활성화 방안을 마련하고자 수행하였다. 중요도-성취도 요인은 선행연구를 바탕으로 24개의 속성을 도출하였으며, 2017년 6월 15일부터 30일까지, 자연휴양림을 방문한 이용객을 대상으로 설문조사를 수행하였다. 그 결과, 이용객들이 중요하다고 여기는 반면 만족을 주지 못하는 항목으로 집중적인 관리 및 운영이 필요로 하는 속성으로서 변산자연휴양림은 ‘숙박객 할인서비스’, 회문산 자연휴양림은 ‘안내서비스 및 원활한 정보제공’, ‘직원 친절도’ 속성이 도출되었으며, 방장산 자연휴양림은 ‘화장실 위치/관리상태’, ‘노약자/장애인 편의시설’, ‘주차장 위치/크기’의 속성이 도출되었다. The purpose of this study is to provide basic data for establishing the activation strategies for the National Recreational Forests. This study was conducted on the natural recreation forests of Byunsan, Mt. Hoemun, Mt. Bajang in the western part of the National Recreational Forest Management Center in order to grasp the behavior and needs of the visitors and outline a activation plan through the IPA. Based on previous studies, 24 properties were derived and a survey was conducted for visitors National Recreational Forests from June 15 to June 30, 2017. As a result, the importance of the three areas was different. We found “Guest Discounts” attribute, and “Providing a guidance and infor mation smoothly” and “Staff kindness” were considered as being important, but not satisfied by users in Byunsan and Mt. Hoemun Recreational Forests, respectively. Likewise, and “Toliet location/ Management”, “Facility for Elderly/Disabled people”, and “Parking Area Location/Size” attributes were considered such factors in Mt. Bangjang.
배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성
해설여,박지현,허예나,김민주,배귀석,장문백,문보경,Hai, Xue-Ru,Park, Ji-Hyun,Heo, Ye-Na,Kim, Min-Joo,Bae, Gui-Seck,Chang, Moon-Baek,Moon, Bo-Kyung 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2
Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.
Feasibility of using kimchi by-products as a source of functional ingredients
이조원,김보라,허예나,배귀석,장문백,문보경 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.6
Baechu and radish are the major by-products generated from kimchi factories. Because vegetable and fruit by-products have abundant functional ingredients, the availability of them as a source of bioactive compounds is gaining attention. The objective of this study was to determine the feasibility of using kimchi by-products as sources of functional ingredients. For this purpose, 13 byproduct samples were collected from different kimchi factories and analyzed for their sugar contents, total dietary fiber (TDF), antioxidant capacity, water holding capacity (WHC), viscosity, and specific gravity. The dietary fiber contents in kimchi by-product cabbage powder and radish powder were 27.37–49.54 and 30.19–62.81 %, respectively. TDF, WHC, and antioxidant capacities of kimchi by-products were equally as high as those of other byproducts that are reused in industry. These results suggested that kimchi by-products have the potential as a new agro-industrial by-product that could be recycled as valuable sources of dietary fibers.