http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 최선정(Seon-Jeong Choi) (검색결과 11 건)
- 무료
- 기관 내 무료
- 유료
-
최선정,고형민,최원석,이난희,최웅규,Choi, Seon-Jeong,Ko, Hyeong-Min,Choi, Won-Seok,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2
본 연구는 고부가 청국장을 개발하기 위해 원료 콩을 훈연 처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 관능 특성에 어떠한 영향을 미치는지 알아보고자 하였다. 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 후 유기산, 유리당, 유리아미노산, 지방산 함량 측정 및 관능검사를 실시하였다. 훈연 청국장의 총 유기산 함량은 $326.5{\pm}8.7mg%$로 미훈연 청국장의 $171.5{\pm}3.4mg%$에 비해 두 배 가량 증가하는 것으로 확인되었으며, 분석된 유기산 중 훈연 청국장과 미훈연 청국장 모두 succinic acid의 함량이 가장 많았다. 훈연 청국장의 총 유리당 함량은 미훈연 청국장에 비해 유의적으로 감소하는 것으로 확인되었으며, 미훈연 청국장과 훈연 청국장의 총 유리아미노산 함량은 훈연 공정에 따라 유의적으로 증가하는 것으로 확인되었다. 또한, Sweet taste, savory taste, bitter taste를 나타내는 아미노산 함량 역시 훈연 청국장에서 유의적으로 증가하는 것으로 확인되었다. 아미노산 18종 중 tryptophan과 cysteine를 제외한 16종이 훈연 청국장에서 유의적으로 증가하는 것을 확인할 수 있었다. 청국장 감칠맛의 주요 물질인 glutamic acid의 총 아미노산에 대한 비율은 미훈연 청국장에서 19.5%를 나타내었으며, 훈연 청국장에서 19.0%를 나타내었다. 미훈연 청국장과 훈연 청국장의 포화지방산, 단일불포화지방산, 다가불포화지방산 함량에서는 훈연에 따른 유의적인 차이는 없는 것으로 나타났다. 관능검사에서는 외관을 제외한 시험된 모든 항목(냄새, 맛 및 종합적 기호도)에서 원료 콩의 훈연에 따른 유의적인 차이를 확인할 수 있었다.
-
최선정(Choi, Seon-Jeong),엄정섭(Um, Jung-Sup) 한국태양에너지학회 2014 한국태양에너지학회 논문집 Vol.34 No.5
It is usual to determine silver-town location by people"s experienced knowledge or intuition considering many different type of thematic variables simultaneously. This paper is primarily intended to locate sunny silver-town according to catchment-wide solar radiation as singlekey variable. GIS based solar simulation realistically identified catchment-wide solar radiation in the study area using large scale spatial precision. More than 90% over the worst catchment were identified shadow surfaces while the optimalcat chment was heavily covered by sunny radiation surfaces. It is confirmed that standard GIS technology can offers the viable method of measuring and comparing the catchment-wide solar radiation. Guidelines for a replicable methodology are presented to provide a strong theoretical basis for the standardization of factors involved in locating the sunny silver-town; delineation of catchment boundary, solar simulation, catchment-wide comparison etc. They could be used as an evidence to determine sunny catchment in comparison with other catchment, based solar simulation. It is anticipated that this research output could be used as a valuable reference to confirm the potential of introducing the new concept of "catchment specific solar radiation" to support more scientific and objective decision-making in the process of locating silver town.
-
산자나무(Hippophae rhamnoides L.) 추출물, 오일 및 이들을 함유한 나노에멀젼의 주름개선 효능 평가
최선정(Seon-Jeong Choi),김나리(Na-Ri Kim),신중엽(Joong-Yup Shin),이관모(Kwan-Mo Lee),경기열(Kee-Yeol Kyong) 한국화장품미용학회 2016 한국화장품미용학회지 Vol.6 No.2
This study was conducted to investigate antioxidant activity of fruit and leaf extracts of seabuckthorn (Hippophae rhamnoides L) by different solvents and then further evaluated the anti-wrinkle efficacy and cytotoxicity in seabuckthorn extracts, seabuckthorn oil, and the seabuckthorn seed oil nanoemulsion that emulsified the mixture of seabuckthorn leaf extract and seed oil. In total polyphenol and flavonoid contents, the contents of ethanol extracts were higher than that of water extracts. Especially, 70% ethanol extracts was the highest contents. Also, the total polyphenol and flavonoid contents of leaf extract were significantly higher than that of fruit extract. The flavonol and carotenoid contents were similar pattern as well. The DPPH radical scavenging activity of leaf extract was significantly higher than that of fruit extract and also increased in accordance with solvent concentrations. Therefore 70% ethanol extractions of fruit and leaf were optimum condition. In cytotoxicity and matrix metalloproteinase-1 (MMP-1) inhibitory activity, the seabuckthorn leaf ethanol extract and seed oil were no cytotoxicity and significantly MMP-1 inhibitory activity. Nanoemulsion that emulsified seabuckthorn leaf ethanol extract and seed oil has anti-wrinkle efficacy. In conclusion seabuctkorn leaf extract, seabuckthorn seed oil, and seabuckthorn nanoemulsion could be a potential functional source of cosmetics.
-
-
연구논문 : 명조건에서 발아시킨 콩의 발아특성 및 isoflavone함량 변화
최선정 ( Seon Jeong Choi ),최웅규 ( Ung Kyu Choi ) 한국식생활문화학회 2014 한국식생활문화학회지 Vol.29 No.6
This research was conducted to investigate changes in isoflavone contents and sprouting characteristics of germinated soybeans [Glycine max.] under light condition. The relative wet weight of soybeans increased as germination progressed, and it reached 291.1±14.3% at 60 h after beginning of sprouting. On the other hand, relative dry weight slowly decreased as germination progressed. The length of sprouting rapidly increased as germination progressed. The sprouting rate sharply increased from 12 h to 48 h and reached 96.4±2.5% at 60 h after sprouting. In terms of color, L value did not change until 24 h after the beginning of germination, but it rapidly increased from 24 h to 36 h and did not change thereafter. The a value rapidly increased at 24 h after the beginning of germination and decreased thereafter. The b value rapidly increased at early and last stages and reached 9.0±0.7 at 60 h after the beginning of sprouting. Total isoflavone reached a maximum level at 12 h after the beginning of germination and consistently decreased thereafter. Among isoflavone compounds, m-genistinhad the highest content followed by daidzin and m-daidzin.
-
고형민,최선정,최원석,이난희,최웅규,Ko, Hyeong-Min,Choi, Seon-Jeong,Choi, Won-Seok,Lee, Nan-Hee,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2
The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.
-
곤약 가공을 위한 응고제 선정 및 식중독균에 대한 항균 활성 확인
심재인,최선정,정재현,최웅규,Sim, Jae-In,Choi, Seon-Jeong,Jeong, Jae-Hyun,Choi, Ung-Kyu 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4
This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.
-
연구논문 : 곤약의 최적 응고 및 항미생물 활성을 위한 조건 확립
심재인 ( Jae In Sim ),최선정 ( Seon Jeong Choi ),정재현 ( Jae Hyun Jeong ),최웅규 ( Ung Kyu Choi ) 한국식생활문화학회 2014 한국식생활문화학회지 Vol.29 No.5
This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 concentration-dependent manner. Furthermore all tested microoraganisms were strictly restrained at 1.0x10-2 N of Ca(OH)2.
-
-
ScienceON
코리아스칼라연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
