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RISS 인기검색어
- 검색키워드
- 저자 : 조희숙 ( Hee Sook Cho ) (검색결과 102 건)
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조희숙,이수정,신정혜,강민정,조현소,이현지,성낙주,Cho, Hee-Sook,Lee, Soo-Jung,Shin, Jung-Hye,Kang, Min-Jung,Cho, Hyun-So,Lee, Hyun-Ji,Sung, Nak-Ju 한국생명과학회 2007 생명과학회지 Vol.17 No.8
The composites(PM-A-PM-I) of 9 groups containing 7 kinds of hot water extracted medicinal plants were produced and evaluated its antioxidative activity. Each medicinal plants used these composites were analyzed in primer research that its anti oxidative activity was high. In the composites of medicinal plant, electron donating ability was higher than 70% in all sample. PM-D, PM-E and PM-F were significantly higher than others. Reducing power have similar tendency to electron donating ability. PM-D was the strongest in hydroxyl radical scavenging activity, followed by PM-E. In linoleic acid system, antioxidative activity of all sample was showed more than 50%, except PM-A. Especially PM-E and PM-F have significantly higher activity. Nitrite scavenging effect was significantly increased by PM-D, PM-E and PM-F added to Inula Japonica Thunberg. In these results, we suggested that high-er antioxidative activity of PM-D, PM-E and PM-F may be responsible for the contents of phenolic compounds present in Inula Japonica Thunberg. And thought to be enhanced by the synergy effect of the water extracted medicinal plants in the composite.
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콜라겐, 식초의 복합식이가 40대-60대 여성의 두피 및 미만성탈모에 미치는 영향
이하나 ( Ha Na Lee ),강상모 ( Sang Mo Kang ),조희숙 ( Hee Sook Cho2 ) 한국미용학회 2012 한국미용학회지 Vol.18 No.2
In scalp and diffuse alopecia, the complex diet of collagen and vinegar substantially decreased scalp sebum output, microbial quantity, keratin quantity, erythema and pigment quantity, pH than the control group and the alone group. In particular, in the hair number of 5 mm2 on the center of the scalp and the hair number per hair follicle, the complex diet of collagen and vinegar increased by 2.5 times than the changes which the number of the collagen group`s hair increases, and the number of the hair per hair follicle substantially increased as 1.6 times. In conclusion, in a clinical research for women in their 40s-60s whose gastric secretion function is presumed to fall and who have a diffuse alopecia, the complex diet of collagen and vinegar, protein hydrolysate, the complex diet of collagen and vinegar was better in the absorption than the intake of only collagen because it had a better effect on the improvement of the scalp and diffuse alopecia than a single diet.
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조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2014 한국식생활문화학회지 Vol.29 No.5
This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0,3,5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value incrased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.
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조희숙 ( Hee-sook Cho ),김경희 ( Kyung-hee Kim ) 한국식생활문화학회 2016 한국식생활문화학회지 Vol.31 No.2
The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.
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조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2015 한국식생활문화학회지 Vol.30 No.5
This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter’s color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.
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연구논문 : 학교급식에 이용되는 친환경 농산물에 대한 전남지역 학부모의 인식 조사
조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2014 한국식생활문화학회지 Vol.29 No.6
The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children’s mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.
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유아교육기관에서 간식 급식으로 활용하기 위한 새우 쿠키의 품질특성 평가
조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2009 한국식생활문화학회지 Vol.24 No.2
The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter`s color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.
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조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2008 한국식생활문화학회지 Vol.23 No.6
This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter`s color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.
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