http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
적포도(Muscat Bailey A)주 발효 중 효소 처리에 의한 Phenol류 추출 및 색도 변화에 관한 연구
이정윤 ( Jeung Yun Lee ),채수규 ( Soo Kyu Chae ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.3
This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A)grapes. The total phenolic compound content of the MBA grape wine was 1,352.8±37.8㎎/ℓat 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.
이정윤 ( Jeung Yun Lee ),채수규 ( Soo Kyu Chae ),김규동 ( Kyu Dong Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1
We investigated consumer perceptions of and purchase intentions for health foods. Data were collected from 454 adults over the age of 20 years living in Seoul and Gyeonggi province, from May 10 to June 5, 2010. Those that "hardly ever drink" (41.4%) were most prevalent in terms of drinking activity, whereas 80.8% of respondents did not smoke. Also, those who responded "hardly ever exercise" ranked highest; although 43.8% in fact exercised frequently. Of all respondents, 44.5% admitted to suffering slightly from stress. A total of 59.5% of respondents opined "I am healthy but I do worry about health", and "exercise" topped the list of approved (37.2% of respondents) health care methods. We also found that 83.5% of respondents claimed to have tried health foods, whereas in the case of having no taking experience, 60% had not purchased such foods because, in their view, this was unnecessary. The extent of concerns about health foods scored 3.09, and the level of purchase intentions for health food was high, with a score of 3.40. Therefore, all of government, producers, distributors, and academic researchers must provide consumers with accurate and complete information, and need to collaborate in the development of consumer education programs on health foods. This will enhance consumer interest in such foods, and empower logical choices.
이정윤 서울保健大學 1992 論文集 Vol.12 No.1
This study was to investigate the eating behaviors, living habits, food habits, nutrition knowledge, food preference etc. of middle-aged men. This study has been made on the basis of questionnaires to 205 middle-aged men residing in Seoul and Sungnam. The results are as follows: 1. About 48.8% respondents need control of weight. Also, the diagnosed disease of subjects was surveyed. The disease related to irregular food habits and living habits. 2. The average food habits score of total subjects is 5.23 when the posssible maximum score is 10 and their food habits has been considered to be fair. 3. The drinker was investigated to have poor food habits and living habits than the non drinker. 4. The average nutrition knowledge score of respondents was 10.5 and superior to college students, house wives of other study. The correlation between food habits and nutrition knowledge was low. 5. The subjects preferred vegetables, fruits, meats, fish, shellfish, cereals to sugars, oils-fats, milk products. The processed food stuffs and soft drink were not preferred.
이정윤,송태희 서울보건대학 1997 서울보건대학 부설 한국보건과학연구소 논문집 Vol.4 No.1
The purpose of this survey was to investigate the prevalence of obesity, eating behaviour and life style of college students. This survey was carried out anthropometry and questionnaires in 236 male and 248 female college students in Seoul and Kyongi area. The results are summerized as follows : 1) Average skinfold thickness of the triceps and subscapular in female students were higher than those of male students. Average percentage of body fat in female was higher than that of male. The average BMI, WLI, OR of male were 21.8, 100.6, -1.7, respectively and those of female were 20.4, 99.3, -5.7,respectively. Distribution of BMI, WLI, OR and %BF indicated that BMI was more sensitive for identifying underweight whereas %BF was more sensitive for identifying overweight of female. 2) By BMI, 37% of students belong to underweight groups shereas 7% overweight and obesity ones. The female students showed lower obesity indice than the male. Self-evaluated obesity seemed likely to overestimate their body shapes above BMI, which lead to high unsatisfaction toward their body shape. Males want to gain weight slightly and females want to lose 4.9kg weight. All females want to lose weights. Obese male and females want to lose 12kg, 16kg weights, respectively. 3) Obese group had rapid eating rate, overeating habit, preferences of greasy food and instant food more than any other groups. The preferences of fast food, high caloric density food were lower in obese group than in
이정윤,이은숙,방병호,남궁석 한국식품영양학회 1988 韓國食品營養學會誌 Vol.1 No.1
미강유를 유일한 탄소원으로 하여 효모균체단백질을 생산할 목적으로 이를 자화하는 효모(E222)균주를 토양으로부터 분리하였으며, 이를 동정한 결과 Candida albicans의 일종으로 나타났다. 건조균체 g당 유리아미노산의 전체함량이 0.05%로 나타났으며 Glycine, Glutamic Acid, Alanine, Leucine, Aspartic acid 등 14종의 아미노산이 확인되었다. For the purpose of the production of yeast cell protein from rice bran oil, it's assimillating yeast(E222) was isolating from soil and the resulting of identification was shown that it was belonging to Candida albicans species. Total free amino acids from yeast cells were shown 0.05% per gram. Nine other species of amino acids as well as glycine, glutamic acid, alanine, leucine and aspartic acid were produced from yeast cells.