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한영숙,최원석,Han, Young-Sook,Choi, Won-Seok 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2
The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.
한영숙 ( Young Sook Han ),이순영 ( Soon Young Lee ),고성희 ( Seong Hee Ko ),최원석 ( Won Surk Choi ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was 6.72 × 107 CFU/mL just after preparation, and the number of yeast was 5.59 × 107 CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to 8.48 × 107 CFU/mL and 5.40 × 107 CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).
한영숙(Han Young-Sook) 한국국악교육학회 2005 국악교육 Vol.23 No.-
In Korean traditional court music, there are many kinds of genresare existed. Among many genres from the Korean traditional court music, Sanjo is the most popular music playing and listening by Korean musicians. Sanjo is also introduced as listening composition material in elementary through high school textbook in Korea. Also, anyone who does have interested in to listen Korean traditional court music, we would like to suggest listening the San]o genre. Sanjo is one of popular genre in Korean traditional court music. Sanjo is very actively play and research by many scholars in Korea compare to other genre of Korean traditional court music. More than 342 research papers were written as doctorial and master degree purpose regard Sanjo genre. These reports were mainly focus on to analysis Sanjo melody and rhythm. And to distinguish structure and function of mode based on Sanjo sound. Many musician are researching Sanjo to define change process of rhythm from past to modern. Therefore, current existing study of Sanjo is very limited to certain area. However, many researchers are continuously study to understand Sanjo as following areas, progress of transition, transmit method of Sanjo, comparisonof each party, listening of Sanjo, mater musicians and many kinds of study are fulfill by scholars. Sanjo is required further research for us to better understand the music because without further research of Sanjo, it is difficult for us to understand truemeaning of Sanjo. As a result, this will gave us how it start and develop process from the past to today. Also, it is very helpful to define current curriculum whether it is correct and how we specialized to other. We also have to identify mater musicians who played Sanjo from the past. It is important that Sanjo genre is very popular music listeningand playing by many musicians. However, we continuously research the music from many different kind of view for us to understand proper Sanjo genre.
유용성감초추출물을 함유하는 나노에멀젼의 특성에 관한 연구
한영숙(Young-Sook Han),장혜인(Hye-In Jang) 한국인체미용예술학회 2012 한국인체미용예술학회지 Vol.13 No.1
Over the course the past few years, many people have been attracted by functional cosmetics, pharmaceuticals and food, resulting in much study in the academic and industrial fields to enhance the stability of active ingredients under the effects of light, heat and oxygen, etc. Oil-soluble licorice extract is a functional whitening material the color stability of which depends on environmental factors such as temperature, oxygen and light. The basic purpose of cosmetics containing active ingredients is to develop formulation technologies that stabilize active compounds in the skin and to deliver effective materials selectively to the skin. In this study, the stability and skin penetration of oil-soluble licorice extract are improved by nano-emulsion. To evaluate the effect of nano-emulsion, physical properties such as droplet size and size distribution were examined. Oil-soluble licorice extract nano-emulsion was obtained using a microfluidizing process at 800bar resulting in a micelle size in the nano-emulsion solution in the 10-100nm range. According to chromameter data, the color stability of the nano-emulsion was enhanced 2 ~ 5 times compared with a general cream. The effect of skin penetration was improved, as well.
한영숙 ( Young Sook Han ),강소진 ( So Jin Kang ),박세아 ( Se A Pack ),이선숙 ( Sun Suk Lee ),송희자 ( Hee Ja Song ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.3
In this study, we analyzed flower tea activity against oral bacteria. Lagerstroemia indica, Paeonia suffruticosa and Hemerocallis fulva showed high extract yields. Bellis perennis, Punica granatum and Cercis chinensis showed the high rates of yield by ethanol extraction. Extract yield seemed to be related to the characteristics of the specimens rather than to the solvent. Streptococcus mutans, Streptococcus obrinus, Porphyromonas gingivalis and Prevotella intermedia were used to investigate extracts activity against bacteria; the former two cause dental caries and the latter two cause halitosis. Cornus officinalis, L. indica, P. granatum and P.s uffruticosa showed high antibacterial activities against S. mutans. In specimens extracted with ethanol, P. suffruticosa, Camellia sinensis, Camellia japonica L. and Rosa hybrida showed high antibacterial activities. L. indica, P. granatum and C. officinalis showed high antibacterial activities against S. sobrinus. C. officinalis, P. granatum, L. indica and P. suffruticosa showed high activities for specimens extracted with ethanol. The results show that the warm extracts of C. officinalis, L. indica and P. granatum may be effective to prevent dental caries. In particular, the ethanol-based extracts of C. officinalis, P. suffruticosa and C. sinensis were effective to prevent dental caries and thus may be highly marketable. Chrysanthemum zawadskii, R. hybrida, P. granatum, C. japonica L. and Zinnia elegans showed high antibacterial activity against P.gingivalis. R. hybrida showed the highest ethanol extract activity, followed by P. suffruticosa, P. granatum, C. japonica L. and L. indica. R. hybrida, P. granatum, C. morifolium and C. japonica showed high activity against Pr.intermedia in the order named. C. zawadskii, P. granatum, L. indica, C. japonica and A. princeps showed high ethanol extract activity. Thus, the warm extracts of R. hybrida, P. granatum and C. japonica may be helpful to reduce halitosis. In addition, the ethanol-based extracts of P. granatum, C. japonica and L. indica are expected to be highly marketable as mouthwashes.