http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Jin Won Pyun (검색결과 49 건)
- 무료
- 기관 내 무료
- 유료
-
남혜원,현영희,변진원 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuzapyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.
-
변진원,우인애,남혜원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5
본 조사에서는 고학력 남성직장인을 대상으로 외식형태 및 식습관을 조사하였는데 그 결과를 요약하면 다음과 같다. 조사대상자는 20대가 112명(52.6%)으로 가장 많았고, 대부분이 대졸 출신(175명, 82.2%)이었으며, 62%(132명)가 아직 미혼이었다. 월 평균 수입은 100∼200만원사이가 129명(60.6%)으로 전체 응답자의 절반이상의 비율을 보였다. 조사대상자들의 평균 신장은 172.1㎝, 평균체중은 70.5㎏으로 한국인 성인의 표준치(RDA : 170㎝, 67㎏)에 비해 약간 높은 경향이었으며, 평균 BMI는 23.8, 체지방률은 21.3%로 나타났다. 외식의 빈도는 일주일에 3∼4회가 가장 많았는데 연령이 낮고 미혼일수록 빈도가 높게 나타났고 연령, 학력, 결혼 여부, 수입에 관계없이 저녁식사가 가장 많았으며, 외식시 선호음식으로는 한식이 가장 높게 나타났다. 비만 정도에 따른 식습관을 보면 비만 그룹이 정상 그룹에 비해 규칙적인 식사와 적당한 식사량, 영양적 균형을 고려한다고 대답하였고, 전체적인 식품의 섭위빈도가 높았으며 특히 동물성 단백질과 유지류의 섭취빈도가 높았다. 식습관의 전수분포는 비만도와 상관없이 전체적으로 나쁘게 조사되었는데 이는 고학력이 식습관에는 별 영향을 주지 않으므로 이를 통해 직장인의 올바른 영양관리를 위하여 직장내의 지속적인 영양교육체계가 수반되어야 하리라 생각된다. The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's, bachelor and unmarried mostly. Mean height, weight, BMI and fat(%) were 172.1㎝, 70.5㎏, 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week. Younger, unmarried subjects had more dining-out. The most common meal for dining-out was dinner, there being no connection with age, education level, marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that they took more consideration into nutritional balance, regularity and proper amount of diet. Also they showed more food-intake, especially animal protein and fats. All subjects had bad scores in dietary attitude, there being no connection with obesity. Despite of high education, they showed poor dietary attitude. Thus, it is necessary to develop the nutritional education program for proper nutritional status of employees.
-
변진원 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.4
본 연구는 두유에 칼슘을 강화하고자 두유단백질의 칼슘내인성을 높이기 위한 방법으로 단백분해효소를 처리한 경우 효소처리 전, 후에 나타나는 단백질의 구조적 특성을 비교 분석하였다. 표면소수도는 MP<SPI<PT-SMP의 순으로 나타났으며, SMP나 PT-SMP는 열변성으로 인해 S-S결합의 형성을 초래하여 유리 thiol기의 양이 적게 나타났고 S-S의 환원속도를 비교해 볼 때 SMP보다 PT-SMP가 빠른 것으로 보아 효소처리로 인해 분자구조가 성글어졌음을 확인하였다. 단백질의 2차 구조 분석 결과 SMP나 SPI에 비해 PT-SMP는 전혀 다른 circular dichroism 패턴을 보여 효소처리로 인해 많은 구조적 변화를 초래했음을 알 수 있으며, 또 3가지 시료의 DSC 분석 결과 흡열 피크가 작으면서 넓게 퍼진 모양을 하고 있어 모두 변성된 시료임을 확인하였다. 특히 PT-SMP의 피크면적이 가장 작은 것으로 보아 구조가 성글어져 열에 의한 변성이 더 쉽게 일어났으리라 생각된다. Conformation of soymilk protein was examined to obtain basic information for improved calcium intolerence of soymilk protein partially hydrolyzed with protease. Surface hydrophobicities of three proteins showed the order of SMP (soymilk protein) < SPI (soy protein isolate) PT-SMP (protease treated soymilk protein). Total thiol group contents of SMP and PT-SMP were similar but larger than that of SPI. Reducing rate of disulfide bond in PT-SMP after 2-mercaptoethanol treatment was faster than that in SMP. And so, this result indicates that PT-SMP may be less compacting due to protease treatment. From circular dichroism result, PT-SMP showed different pattern from SMP and SPI suggesting change of secondary structure by hydrolysis. And analysis of heat denaturating property by DSC showed that denaturation enthalpy of three proteins were all small. Especially enthalpy of PT-SMP was least, and this result suggested that PT-SMP was denatured easily by heating due to less compacting structure.
-
학교급식 보조 유무에 따른 아동의 사회인구학적 특성과 식생활 태도 비교
남혜원,우인애,변진원 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1
This study was carried out to compare dietary attitudes between the children with school lunch fee provided by parents and by the government. The subjects of this study was consisted of 460 elementary school students in the 6th grade(407 lunch-affordable children, 53 lunch-unaffordable children). General characteristics was significantly different in two groups. In the free group family size(P<0.001), percentage of living with parents (P<0.001) and education level of parents(father: P<0.05, mother: (P<0.01)) was lower than in the charged group, but the dependence on mother's income(P<0.001) and financial support of government (P<0.001) was higher. There was no significant difference in anthropometric measurements by lunch fee. The preference to cooking method was significantly different (P<0.01), the charged group liked grill except frying and roasting but the free group liked seasoning and salting. When comparing eating habits, general eating behavior(P<0.05) was significantly lower in the free children and especially regularity of breakfast (P<0.05) and daily intake of raw vegetables (P<0.05), fruits(P<0.01). There was no significant difference in the total score of nutrition knowledge between the children of the two groups.
-
우인애,남혜원,변진원 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4
This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma,texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor> texture quality> aroma quality> springiness> wheat flour odor.
-
-
-
-
Jin Wook Lee,Chang Won Pyun,Go Eun Hong,Kyu Ho Han,Kang Duk Choi,Chi Ho Lee 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p
-
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
