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수업 흐름별 요소를 기반으로 한 수업 분석 소프트웨어의 구현
권누리 ( Noori Kwon ),권오성 ( Oh Sung Kwon ) 한국교육공학회 2015 한국교육공학회 학술대회발표자료집 Vol.2015 No.1
본 논문은 수업의 내용을 시간 흐름에 맞추어 필요한 요소를 분석하고 정량화하는 컴퓨터 소프트웨어의 구현에 관한 것이다. 제안하는 분석 소프트웨어는 지능형 멀티미디어 처리 기술을 기반으로 촬영된 수업 동영상을 선별적으로 재생하고 동시에 적절한 분석 필터 항목이 제시되도록 구현되었다. 사용자는 제시된 필터 항목에 맞춰 점수를 부여하는 간단한 방식으로 수업 분석을 진행할 수 있다. 본 논문에서는 이를 위하여 수업의 흐름을 도입, 전개, 정리 단계로 구분하였고 수도권 지역의 초등학교 현장에서 주로 사용되는 수업 분석 필터 항목들을 수집하여 적용하였다. 구현된 수업 분석 소프트웨어를 사용하여 몇 가지 수업 사례를 적용하여 본 결과, 필요한 수업 분석을 성공적으로 진행할 수 있었고 일관성 있는 분석 결과를 제시하는 것으로 확인되었다
고추장용 메주 배합비를 달리하여 제조한 팥고추장의 품질 특성
권누리,윤향식,김익제,홍성택,김소영,길나영,한남수,엄현주,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, Ik Jei,Hong, Seong Taek,Kim, So-Young,Gil, Na Young,Han, Nam Soo,Eom, Hyun-Ju 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.
박혜진,권누리,강혜정,김주형,엄현주,Park, Hyejin,Kwon, Nu Ri,Kang, Hye Jeong,Kim, Ju-Hyoung,Eom, Hyun-Ju 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5
In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.
엄현주,권누리,윤향식,천성원,김소영,김영호,Eom, Hyun-Ju,Kwon, Nu Ri,Yoon, Hyang-Sik,Cheon, Seong Won,Kim, So-Young,Kim, Youngho 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2
Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.
엄현주,권누리,정유영,윤향식,김인재,Eom, Hyun-Ju,Kwon, Nu Ri,Jeong, Yoo Young,Yoon, Hyang-Sik,Kim, In Jae 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5
In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.
엄현주,강혜정,권누리,윤향식,김인재,김영호,송용섭,Eom, Hyun-Ju,Kang, Hye Jeong,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Kim, Youngho,Song, Yong-sup 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3
This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.
충북산 산채 4종(배암차즈기, 일당귀, 명월초 및 삼백초)의 영양성분 및 생리활성
엄현주,정유영,권누리,김기현,연은솔,윤향식,류용재,김인재,Eom, Hyun-Ju,Jeong, Yu Yeong,Kwon, Nu Ri,Kim, Ki Hyun,Yeon, Eunsol,Yoon, Hyang-Sik,Ryu, Yong-jae,Kim, In Jae 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4
This study investigated on the nutritional components and physiological activity of four wild vegetables namely Salvia plebeia R. Br., Angelica acutiloba, Gynura procumbens and Saururus chinensis Baill for the development of representative wild vegetables in Chungbuk. Salvia plebeia possessed the highest radical scavenging activity and beta-carotene, but exhibited the lowest α-glucosidase inhibitory activity compared to the other three vegetables. Angelica acutiloba showed high crude protein content and α-glucosidase inhibitory activity, but contained low total polyphenol content, radical scavenging ability and beta-carotene compared to the other three vegetables. Gynura procumbens showed high mineral content, beta-carotene, vitamin K1 content and α-glucosidase inhibitory activity, but showed the lowest total polyphenol content and radical scavenging ability compared to the other three vegetables. Saururus chinensis showed high crude fiber content and total polyphenol content, but contained the lowest mineral and vitamin K1 content. To conclude, it is suggested to use Salvia plebeia or Saururus chinensis as antioxidant food materials and Angelica acutiloba and Gynura procumbens as food materials and sources of α-glucosidase inhibitors. In particular, it is believed that Saururus chinensis, which possessed high content of crude fiber, is suitable for low-calorie food materials such as diet products.
박혜진,이주홍,권누리,강혜정,김주형,박진주,엄현주,Park, Hye Jin,Lee, Juhong,Kwon, Nu Ri,Kang, Hye Jeong,Kim, Ju-Hyoung,Park, Jinju,Eom, Hyun-Ju 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5
A total of 51 vegetables and fruits, commonly consumed agriculture products in Korea, were analyzed for their α-carotene, β-carotene, and β-cryptoxanthin contents as provitamin A. The beta-carotene content (㎍/100 g) was high in a few green leaf vegetables such as coriander (5,924.07), gegeol radish leaf (5.855.72), and curried mallow (5,138.01), while α-carotene and β-cryptoxanthin contents were not detected. The β-carotene in 8 kinds of 20 general vegetables was detected in the range of 214.06~1,437.67 ㎍/100 g, while α-carotene was detected at 460.17 ㎍/100 g in only old pumpkin. The β-cryptoxanthin was detected in the range of 106.55~315.49 ㎍/100 g in Japanese elm, watermelon, white cucumber, and lettuce. However, carotenoids were not detected in 10 kinds of agricultural products including oriental melon, potato, etc. In fruits, the beta-carotene contents ranged from 165.72~3,997.39 ㎍/100 g, showing maximum value in apple mango and minimum value in persimmon. The β-cryptoxanthin was detected at 232.22 ㎍/100 g in only passion fruit, while the α-carotene was detected at 77.25 ㎍/100 g in only darae. Thus, based on the analyzed results of carotenoids of agriculture products consumed or cultivated in Korea, and it was found that green leaf vegetables comprise high beta-carotene overall.
윤향식,정은지,권누리,김익제,홍성택,강효중,엄현주,Yoon, Hyang-Sik,Jeong, Eun Ji,Kwon, Nu Ri,Kim, Ik Jei,Hong, Seong Taek,Kang, Hyo-Jung,Eom, Hyun-Ju 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6
This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.