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마늘의 항암효과에 대한 햄스터의 협낭 변화에 관한 연구
백재은(Jae-Eun Baik),전희정(Hui-Jung Chun),김은실(Eun-Sil Kim) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.1
화학적인 발암제인 DMBA(9,10-dimethyl-1,2-benzanthracene)을 이용하여 135마리의 햄스터를 협낭에 암을 유발시키면서 마늘에 항암효과가 있다는 한의학적 근거를 토대로 마늘즙을 투여하여 협낭의 종양 발생수와 크기를 관찰하고 각종 장기의 이상병변이 있는가를 관찰하였다. 협낭의 결절 발생 정도는 실험경과 90일 경우 대조군에서는 61개, 3%마늘즙 투여군에서는 28개로 발생하였고 통계학적으로 유의한 차가 있는 것으로 나타났다. 그리고 협낭의 결절 용적은 실험경과 90일 경우 대조군의 평균값은 181.26㎣이고, 3% 마늘즙 투여군은 81.10㎣ 나타났다. 위와 신장에는 이상병변이 나타나지 않았고 간장은 대조군이 호산성 과립상의 세포질 비대현상이 나타나고 비장은 심한 위축현상이 관찰되었다. Anticarcinogenic effects of garlic juice were studied in hamsters exposed to 9,10-dimethyl-1,2-benzanthracene in their buccal pouches. The distribution of nodule quantity and size was recorded among different groups of hamsters. The results show that nodule formation was suppressed in hamsters which were fed with garlic juice compared to hamsters which were not. The average nodule volume was 81.10㎣ for hamsters fed with 3% garlic juice and 181.26㎣ for hamsters without garlic in their diet after 90 days of treatment.
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스포츠 브랜드 광고 모델과 브랜드 인지도, 자기관에 따른 소비자의 호의도에 관한 연구
백재은(Jae Eun Baik),황선진(Sun Jin Hwang),전호경(Ho Kyung Chun) 한국복식학회 2014 服飾 Vol.64 No.1
As economy is growing and income level is increasing, more people are pursuing relaxation and leisure in their life. As the sports market in Korea is flourishing, sports wear companies have begun to focus marketing their brand by carefully selecting advertising models in order to get more exposure for their brands. The purpose of this study was to analyze, the effects of the advertising model types had on the company`s brand recognition, and consumer subjectivity on consumer` s preference and purchasing intention were studied. The subjects for the study were 260 men and women in their 20~30s living in Seoul and Gyunggi province. Three-way ANOVA was conducted for the data analysis. The results showed significant interactions between the three independent variables on preference. Although there were various advertising model types due to the improvement of media, (brand advertisement employing) the well known celebrity model was more effective for raising consumer brand awareness compared to non-celebrity models.
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이희정,백재은,주나미,Lee, Heejeong,Baik, Jae-Eun,Joo, Nami 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5
The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.
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이희정,백재은,주나미,Lee, HeeJeong,Baik, Jae-Eun,Joo, Nami 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2
The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.
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