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스피루리나 첨가 샐러드 드레싱 보충 식이가 마우스 혈장 항산화 지표 및 DNA보호에 미치는 영양
양윤형,조흔,패넬로프 펠리프,이정희,이선영,조용식,전혜경,송경빈,김미리,Yang Yun-Hyoung,Xin Zhao,Felipe Penelope,Lee Tung-Hee,Ly Sun-Yung,Cho Yong-Sik,Chun Hye-Kyung,Song Kyung-Bin,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
The effects of spirulina-added salad dressing on lipid profiles and antioxidant biomarkers such as total glutathionine, TBARS value, carbonyl value, GPx, GR, SOD and paraoxonase activity in plasma or liver of mice were evaluated Sixteen male ICR mice weighing 20$\pm$2 g were divided into two groups and fed low fat ($5\%$ fat) diet (low fat control: LFC) and low fat control plus dressing diet (LFD) for eight weeks. Body weight, tissue weights of liver, heart and kidney, and the distribution of body fat deposition were not significantly different between two groups. Also, the profile of TG, TC, LDL and HDL cholesterol were similar between two groups. The DNA damage was determined using the comet assay (single cell gel assay) with alkaline electrophoresis and quantified by measuring tail length (TL). Spirulina salad dressing consumption resulted in significant decrease in lymphocyte DNA damage expressed by TL (LFC: $28.8{\mu}m$, LFD: $20.3{\mu}m$). Additionally, salad dressing consumption for 8 wks decreased the lipid peroxidation assayed by TBARS to $12.6\%$ compared with the control. The levels of antioxidant vitamins such as $\beta$-carotene were significantly higher in plasma of LFD group than those in LFC group based on HPLC method This study shows that spirulina-added salad dressing exerts degenerative disease-protective effects on oxidative DNA damage and lipid peroxidation possibly via a free radical levels.
양윤형,김민희,권오윤,이근종,박수천,이주운,변명우,김미리 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.6
Table 4. DSC properties of gamma-irradiated rice porridgeIrradiationdose(kGy)To1)Tp2)Tc3)H4)(J/g)028.5532.4235.83319.3128.8133.5134.95225.9329.1333.9134.85219.2529.2636.4234.90189.61030.0737.2233.93180.51) To : onset temperature( ).2) Tp : peak temperature( ).3) Tc : conclusion temperature( ).4) H : enthalpy.
자색 양배추 물김치의 이화학적$\cdot$관능적 특성에 관한 연구
양윤형,박소현,안성미,김경민,김미리,Yang Yun-Hyoung,Park So-Hyun,Ann Sung-Mi,Kim Kyoung-Min,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5
Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.