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Bacillus subtilis S . N . U 816 균주를 이용한 Natto 제조중 유리당 및 유리아미노산의 변화
한용봉,박창희,김복란 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.2
Natto was produced by fermenting local soybeans Bacillus subtilis S.N.U. 816. The changes of chemical composition, enzyme activity and texture of NATTO during the fermentation were investigated. The amount of amino type and watr soluble nitrogens were increased as the fermentation progressed, although the former seemed to reach a plateau at about 20 hours of the fermentation, of the protease activity were increased until 16 hours of fermentation at which time they tended to reach plateaus. Among the inspected free sugars (fructose, glucose, sucrose, maltose), remarkable increases in the levels of fructose and glucose were observe3 after 4 hours of the fermentation. Since then their contents, however, were reduced very low as the processing went on, and sucrose contents dropped drastically to about 10% level and stayed low thereafter. Free amino acid contents of natto during 20 hours of the fermentation were or 2 times greater than those of the unfermented steamed soybean, the 24 hours ferment, respectively. Sensory evaluation revealed that 20 hours of fermentation produced the best quality products based on taste, odor, and color, considering all the data, it seems possible to conclude that the optimum of time for fermentation of natto at 42℃ is 20 hours.
한용봉,우원식 대한약학회 1973 약학회지 Vol.17 No.1
The three alkaloids with antimicrobial activity against Pityrosporum ovale and Trichophytom mentagrophytes were isolated from Veratrum grandiflorum and idnetified as jervine, its glucoside, and veratramine.
서울지역 국민학생의 체위 상태와 식생활 양상에 관한 연구
윤훈경,한용봉 한국 가정과 교육 학회 1995 한국가정과교육학회지 Vol.7 No.1
Recently, childhood obesity is increasing in Korea mainly due to westernized dietary patten. The purpose of this study is to investigate diet pattern(habit and behavior), nutritional knowledge and taste favor in normal and obese children. We carried out anthropometries and self questionaire about life style among the 5th-grader in elementary school(88 boys, 102 girls) in Seoul. The results are as follows: physical conditions are boys' average hight and weight 142.0cm, 37.5kg; and girls' 143.7cm, 35.6kg, BMI are normal group 38.7% and abnormal group 61.3%(obese24.2%, underweight 16.1%, overweight 14.0%, very underweight 7.0%) A ggreat part of obese children live in apartment house(79.5% of obese children in southern Seoul ; 60.2% in northern Seoul). Obese parents have obese children. Diet behavior, diet pattern, food habit and food preferance of children are similar to their parents, especially their mothers. Preferance in taste of children follows in order of hot, sweet and mild. Especially obese children favor sweet taste more than others. The 61% of them are interested in weight control. Their nutritional knowledges are poor(4.9/10). They like more westernized food(hamberger) than korean food(In-jul-me).
男女 中學生들의 傳統 飮食에 대한 意識과 嗜好度 調査硏究 : 서울과 전주를 중심으로
김윤신,한용봉 한국 가정과 교육 학회 1994 한국가정과교육학회지 Vol.6 No.2
The purpose of this study is to investigate understanding and preferance in 28 kinds of traditional korean food of middle school boys and girls. The data for this study were collected in a survey conducted from 25th August to 8th September in 1993 in Seoul and Jeonju. Questionnaires were completed by 409 students: The results are as follow. The students have preception(75.8%) and favor(82%) about traditional korean food, And they do not take very often without ceremonial and traditional-holyday, because the cooking method and process are sophiscate and difficult(76.5%). However, they want that korean traditional food should success, keep and develope the cooking apparatus and simplifing cooking method.
남녀 중학생의 식사 행동과 패스트푸드에 대한 인식 및 이용실태
조정미,한용봉 한국 가정과 교육 학회 1996 한국가정과교육학회지 Vol.8 No.2
This study was to investigated the dietary behavior and fast foods use among Korean youth in order to obtain basic information of nutrition education for them. Survey was carried out through questionnaire and the subjects were 236 boys and 388 girls of 4 middle schools in Seoul. The questionnaire included use frequency of Korean and foreign fast-foods, preference, concepts regarding prices, fullness, choice factors, dietary habits and nutritional Knowledge. The results are summarized as follow : 1. Overweight students(52.8%) were more than normal(43.1% ) and low body weight students (4.2%), classified by Roher index. 2. Moat students(78.9%) had very good or good food habit, 52.6% of boys and 44.0% of girls were having breakfast regulary. 46.1% of subjects had fast-foods once or twice in a week and girl subjects used more than boys. 3. Nutritional knowledge of the subjects was satisfiable and normal and overweight groups were better than underweight group, 4. Fast-foods most students liked were duckbocki(81.1%) fried chicken(80.9%) french fried potatos(80.4%) mandoo(78.1%) kimbab(78.9%), and fried chicken(77.9%). 5. 57.9% of the subjects wished to develope Korean traditional food items into fast-food style.
한용봉(Yong Bong Han),김미라(Mi Ra Kim),한병훈(Byung Hoon Han),한용남(Yong Nam Han) 한국생약학회 1987 생약학회지 Vol.18 No.1
Mustard leaf and seed showed the protective effect on lipid peroxidation in mouse liver. Their active principle was turned out to be sinapine.