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새우의 맛성분과 미세구조에 미치는 가열 및 건조방법의 영향
신효선,장영상,김현구 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.3
Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to 23.5∼45.7μ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycire, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198㎎ (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342㎎ (dry basis) and 503㎎ (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.
Organized Prosthetic Tricuspid Valve Thrombosis Treated Successfully with Medical Treatment
신효선,김경희,이희선,최홍미,이승아,박은아,김형관 한국심초음파학회 2013 Journal of Cardiovascular Imaging (J Cardiovasc Im Vol.21 No.4
Prosthetic valve thrombosis (PVT) can be a life-threatening complication that requires immediate treatment. We present a case of 57-year-old woman with tricuspid PVT who was definitely diagnosed by multi-detector-row computed tomography limited with echocardiography. The patient was treated successfully with an alternative approach using low molecular weight heparin bridging therapy followed by intensifying anticoagulation alone.
멥쌀과 찹쌀중의 지방질 함량 및 중성 지방질의 조성에 관한 비교
신효선,이종용,Shin, Hyo-Sun,Lee, Jong-Yong 한국식품과학회 1986 한국식품과학회지 Vol.18 No.2
우리나라에서 재배된 4품종의 멥쌀과 2품종의 찹쌀 중의 지방질의 함량과 중성지방질의 조성에 대하여 비교 연구하였다. 멥쌀과 찹쌀 중의 총지방질의 평균함량은 건물중량 기준으로 각각 0.94% 및 1.78% 였다. 총지방질 중의 중성지방질, 당지방질, 인지방질의 함량비는 멥쌀에서는 76.5 : 14.8 : 8.6% 이였고, 찹쌀에서는 82.4: 11.1 : 6.5% 였다. 중성지방질의 주요 성분은 triglyceride, free fatty acid, steryl ester, free sterol, monoglyceride 및 diglyceride 였으며, 이들 함량은 멥쌀과 찹쌀간에 유의적인 차이가 없었다. 멥쌀과 찹쌀 중의 총지방질과 중성지질의 구성 주요 지방산은 linoleic, oleic및 palmitic acid 였다. The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.