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홍주연 ( Ju Yeon Hong ),남학식 ( Hak Sik Nam ),윤경영 ( Kyung Young Yoon ),신승렬 ( Seung Ryeul Shin ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.2
The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.
홍주연 ( Ju Yeon Hong ),남학식 ( Hak Sik Nam ),신승렬 ( Seung Ryeul Shin ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1
This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.
홍주연 ( Ju Yeon Hong ),남학식 ( Hak Sik Nam ),윤광섭 ( Kwang Sup Youn ),우상철 ( Sang Chul Woo ),신승렬 ( Seung Ryeul Shin ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of jujube jungkwa were increased by increasing of sugar and water quantity. And moisture contents of jujube jungkwa were increased by high fructose quantity and low sugar quantity, but were decreased by high sugar and fructose quantity. The ``b`` values of jujube jungkwa at low sugar quantity were decreased by the increasing of water quantity, but increased at high sugar quantity. The cohesiveness of jujube jungkwa at 0.03 kg of fructose were high by the increasing of sugar quantity, but those at 0.065 kg of fructose were high by the decreasing of sugar quantity. And those at 0.050 kg of fructose were similar without the quantity of sugar. The sweet taste of jujube jungkwa were increased by the increasing of water and fructose quantity. The characteristics of jungkwa at conditions of processing for the best quality of jujube jungkwa were 18-20% of moisture content, 2.0-3.0 of ``b`` values, 3.0-3.2 of color scores, and 3.3-3.4 of sweet taste scores. The conditions of processing for the best quality of jujube jungkwa were determined to 0.95-1.04 L of water, 0.052-0.060 kg of fructose at 0.95 kg of sugar.
교수설계 변인과 대학생 핵심역량 간의 관계에서 학습참여의 매개효과
홍주연(Hong Ju yeon),송해덕(Song Hae Deok) 학습자중심교과교육학회 2015 학습자중심교과교육연구 Vol.15 No.6
현대 사회에서 실제적 문제를 해결할 수 있는 역량이 중요해지면서 대학에서는 학습자 역량을 교육목표로 선정하고 다양한 학습자 중심 교수학습방법을 적용하는 등 대학생들의 역량 강화를 도모하고 있다. 대학생 핵심역량을 촉진시키는 교육적 변인들을 탐색하고자 본 연구는 교수설계 변인과 대학생 핵심역량 간의 관계와 학 습참여의 매개효과를 검증하는 것을 목적으로 하였다. 704명의 대학생 설문결과, 교 수설계 변인, 학습참여, 대학생 핵심역량 간에는 구조적으로 유의한 관계가 있으며, 학습참여는 이 둘 사이를 부분매개 하고 있는 것으로 나타났다. 또한 이들 변인간의 영향요인에 대한 회귀분석 결과 교수설계 변인 중 수업방법, 시험 및 과제, 평가가 대학생 핵심역량은 물론 학습참여에 유의한 영향을 미치는 것으로 나타났다. 학습참 여의 세 가지 하위요인인 행동적 참여, 정서적 참여, 인지적 참여는 모두 대학생 핵 심역량에 유의한 영향을 미치는 것으로 분석되었다. 본 연구결과는 향후 대학생 핵 심역량 향상을 위해서 학습자들의 학습참여를 향상시키는 것이 중요하며, 교수설계 변인 중 수업방법, 시험 및 과제, 평가 등의 교수설계 변인을 고려하여 수업을 설계 하는 것이 의의가 있음을 시사한다. Competencies development is even more critical today in the face of social challenges. Accordingly, student needs to develop competencies such as problem solving, communication, and self-management. For the improving college student key competencies, institutions try to set of educational goal reflecting competencies and to apply learner-centered instructional method. The purpose of this study is to examine whether instructional design variables and student engagement influence college students’ key competencies and to examine a mediation effect of student engagement. For this, an online survey was conducted with 704 college students. The results of this study were as follows: (ⅰ) The research model shows good fit indices. Also student engagement variable mediate between instructional design variables and college student key competencies. (ⅱ) Instructional design variables significantly affect on college student key competencies. In particular, instructional method, exam and task, and evaluation were significant on college student key competencies. (ⅲ) Instructional variable significantly affect on student engagement. Instructional method, exam and task, and evaluation are also significant to student engagement. (ⅳ) Student engagement significantly affect on college students’ key competencies. In conclusion, student centered instructional method, exam and task, and evaluation should be aligned for effective instructional design. Also student engagement should to be considered to improve college student key competencies.
홍주연(Ju Yeon Hong),남학식(Hak Sik Nam),윤경영(Kyung Young Yoon),신승렬(Seung Ryeul Shin) 한국식품저장유통학회 2012 한국식품저장유통학회지 Vol.19 No.6
This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a 1000 ㎍/mL extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.