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김덕희,김광옥 한국식품영양학회 2009 한국식품영양학회지 Vol.22 No.4
This study was conducted to investigate the effects of Ge(germanium) treatment on rice quality. Rice samples were divided into the following treatment groups: control(CON: cultivated without Ge), Ge-1(cultivated with 200 ㎏ of rough stone powder containing 1.6 ㎎/㎏ germanium per 10 ha), and Ge-2(cultivated with 500 ㎏ of rough stone powder containing 1.6 ㎎/㎏ germanium per 10 ha). The mean total Ge level in the Ge-2 sample was 20.47 ppb. The levels of Ca and Na in the Ge-2 rice increased by 65.12 and 110.28%, respectively, when compared to the control, whereas the Zn, Mn, Fe, Mg and K content decreased by 11.44~30.50%. No significant difference in the percentage weight of C and O was observed among samples. The order of the percentage weight of P, S, and Cl was Ge-2>Ge-1>CON. The free amino acids were higher in samples from the Ge-1 and Ge-2 groups than in samples from the control. The GABA(γ-aminobutyric acid) amount in the Ge-2 products was significantly high compared to other groups. The micro structure of Ge-2 showed a firmer network than the control and had a macroporous structure. Conversely, the Ge-2 products had higher scores for stickiness, hardness and overall taste when compared to the other groups. These results suggest that rice treated with rough stone powder containing germanium can be used in the production of commercially-desired functional rice.
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과일, 야채 및 한약재 발효액의 품질과 기능성에 대한 연구
김덕희,백경연 한국식품영양학회 2007 한국식품영양학회지 Vol.20 No.2
This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and °Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from 105~106 to 102~103 CFU/㎖, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of Fe2+ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from 33.71~72.15% before fifteen days and 44.76~75.20% ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herbs is thirty to ninety days. 및 결론과일, 야채, 한약재 발효액을 발효 기간이 경과함에 따라 Fig. 2. Effects of fermentation periods on sensory evaluation of fermented vegetables.
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김덕희,곽희철,노상명,추혜정,김영준,정준우,정수환 대한족부족관절학회 2019 대한족부족관절학회지 Vol.23 No.1
Lipoma arborescens or synovial lipomatosis is a rare disorder that is characterized by mature fat infiltration of the hypertrophic synovial villi, most frequently affecting the supra-patellar pouch of the knee. This paper presents a case of lipoma arborescens of the ankle joint bilaterally in an adult patient with involvement of both the intra-articular synovium and the synovial sheath of the tendons around the ankle.
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