재료 배합비를 달리한 가시오가피떡의 품질 특성

신민자,박영미,Shin, Min-Ja,Park, Young-Mi 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

산림의 지형별 경사도에 따른 운동 프로그램이 50대 여성의 BDNF와 우울에 미치는 영향

신민자(Shin, Min-Ja),신창섭(Shin, Chang-Sup),이미옥(Lee, Mi-Ok),이재순(Lee, Jae-Sun),최아람(Choi, A-Ram),최종환(Choi, Jong-Hwan) 한국산림휴양복지학회 2015 한국산림휴양학회지 Vol.19 No.1

& & 본 연구는 50대 여성들을 대상으로 산림지형의 경사에 따른 운동이 BDNF와 우울에 미치는 영향을 규명하는데 목적이 있다. 본 연구를 위하여 저경사 지형(16.7%)의 산림운동 집단(n=11)과 중경사 지형(23.7%)의 산림운동 집단(n=11)으로 구분하여 12주간 주3회의 빈도로 1회 110분씩 운동에 참여 하였다. 검사는 12주간 운동프로그램 전, 후에 측정되었다. 자료 분석을 위하여 평균과 표준편차가 이용되었고 독립 t-test와 반복 이원변량 분석이 이용되었다. 그 결과 첫째, 12주 후 BDNF의 변화는 저경사 지형과 중경사 지형에서 시기와 집단간의 상호작용에서 유의성이 나타났다. 중경사 산림운동 집단에서 12주 후 BDNF의 변화에 효과적이었다. 둘째, 우울감에 있어서는 경사별 운동 강도에 상관없이 두 집단 모두에서 시기간의 유의성이 나타나 12주간의 운동 후 우울 변화에 긍정적 효과가 나타났다. 이와 같은 결과는 운동량이 많은 중경사 산림지형 운동이 BDNF의 향상에 영향을 주었지만, 우울은 경사도와 관계없이 우울 감소에 효과적인 것으로 나타났다. 따라서 저경사 보다는 중경사의 산림지형을 이용한 운동이 인지능력과 관련된 BDNF와 심리적 요인인 우울의 변화에 효과적이라고 제안한다. & & The goal of this study was to investigate the effects of exercise program on BDNF and depression of women in 50s in terms of the inclination of forest. Twenty-two women participated in this study and were assigned to 2 groups: 11 women exercised in a low-slope forest( 16.7% ) for 12 weeks, while 11 women in a middle-slope forest( 23.7% ). BDNF and depression were measured before the start of the program and the end program. For data analysis, mean and standard deviation scores were calculated, and independent t-test and two-repeated ANOVA were used. As a result, first, the interaction of time and group was found significantly after 12 weeks exercise program. Second, both groups showed a significant decrease in depression after 12 weeks exercise program. This result presented that middle-slope exercise of the forests increased BDNF and regardless of levels of forest slopes, depression was decreased. Therefore, forests walking using a middle-slope forest may be effective in the improvement of cognition related BDNF and psychological depression.

고교 생물 실험 실습의 활성화를 위한 창의적 교수,학습자료 개발

신민자 ( Min Ja Shin ),송방호 ( Bang Ho Song ) 경북대학교 중등교육연구소 2004 중등교육연구 Vol.52 No.2

The teaching-learning model for experiment and observation in 7th upgrade edition for high school biology was designed in the aspect of exploring how the idea for creative thinking and motivated inspiration arises. After census by questionnaires for teachers about the situation of experiment and observation in the biology class, recognition about the inquiry, expiring the creativity by teaching-learning material, intensive requirements were generated for developing new type of experimental guide as teaching-learning materials. Size variation for cell and nucleus (cells), environmental mutation and variation (genetics), and fertilization of cyprinoid (ecology), were subjected as main investigations. The teaching-learning materials for ``experiment`` was designed by suggesting some insightful ideas for subject selection and assumption setting, advice, experimental procedure, results, discussion, and suggestion. And the ``investigation and observation`` were developed in the orders of assumption setting, procedure, data collection and analysis, report description, and suggestion. The experiment with natural organisms should be designed according to the seasonal occurrence of target body. Developed teaching-learning model were adopted preliminary to the class, and revised and optimized to the proper application for internet by substitution and supplementation. (Kyungsan High School/Kyungpook National Univ.)

과학 교과목 선택에 대한 학생,교사 인식의 차이점 분석

신민자 ( Min Ja Shin ),송방호 ( Bang Ho Song ) 경북대학교 사범대학부속 중등교욱연구소 2008 중등교육연구 Vol.56 No.2

열처리 대두로 재배한 콩나물 특성

윤혜현(Hye-Hyun Yoon),신민자(Min-Ja Shin),김동만(Dong-Man Kim) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6

콩 종자에 가해진 열충격이 콩나물의 품질에 어떠한 영향을 미치는지 살펴보기 위하여 콩에 다양한 열처리를 한 후 콩나물을 재배하면서 콩나물의 생장특성과 부패 및 관능적 특성을 조사하였다. 콩나물의 중량, 배축과 자엽의 길이와 두께를 재배기간동안 측정한 결과 40℃에서 60분과 120분 동안 열처리한 시료의 생장이 대조군보다 높거나 비슷한 생장을 하였다. 부패율은 열처리한 시료들이 대조군보다 높은 값을 나타내었는데, 예외적으로 40℃/60분 시료는 낮은 값을 나타내었고, 총균수의 결과에서도 40℃에서 60분 동안 열처리한 시료는 대조군보다 약간 낮은 미생물 수를 나타내었다. 콩나물 자엽의 색은 열처리함에 따라 밝아져서 대조군이 가장 높은 황색도를 나타내었다. 비타민 C 함량도 열처리에 의해 모두 증가하였다. 관능검사 결과 열처리에 의해 비린 냄새와 쓴맛이 약해지고 고소한 맛이 증가하는 것을 확인하였고, 40℃/60분 처리한 시료가 외관과 전체적인 수용도에서 가장 좋은 평가를 받아 열처리하지 않은 대조군에 비해 유의적인 차이를 나타내었다. The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45℃ for 60 and 120 min, respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content, and sensory characteristics. Soybean sprouts of 40℃/120 min treatment showed the higher weight, while 40℃/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 40℃/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced beany odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 40℃/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.

일본 중국 유학생의 한식당의 서비스 품질 요인에 관한 중요도 및 만족도

서경화,신민자,Seo, Kyung-Hwa,Shin, Min-Ja 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

시판 김치의 선호도 및 구매 형태

유정희,곽은정,신민자,You, Jung-Hee,Kwak, Eun-Jung,Shin, Min-Ja 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4

This study was conducted to estimate the drift of change for kimchi purchase, and to contribute to quality improvement of kimchi sold at markets. Questionnaries were distributed to 450 adults and 396 were statistically analyzed. The methods used to analyze the items were frequency analysis, Chi-square, t-tests and ANOVA. The highest preference for kinds of kimchi was Beachoo kimchi, while the preference for Nabak kimchi was low. In terms of the degree of ripening, most subjects preferred properly ripened kimchi. With regard to the purchase amount the subjects preferred 1 kg and mainly purchased it once every three months at large market and supermarkets. The main reason for purchasing kimchi at markets was 'convenience', while the reason they didn't purchase it was 'it might contain artificial seasoning'. With regard to the development and improvement of the kimchi industry, the subjects belived that taste and ripening should be standardized, and that kimchi should be treated sanitarily. They acknowledged that kimchi products should be diversified, and active marketing should be carried out in order for it to be globalized.

보양식에 대한 인지도 및 선호도

이행순(Haeng-Soon Lee),신민자(Min-Ja Shin) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.5

시판 김치의 구매시 중요도 및 만족도

유정희(Jung-Hee You),신민자(Min-Ja Shin),최수근(Soo-Keun Choi) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4

전분 첨가가 생면 및 숙면의 품질특성에 미치는 영향

이미경(Mi-Kyoung Lee),신민자(Min-Ja Shin),윤혜현(Hye Hyun Yoon) 한국조리학회 2014 한국조리학회지 Vol.20 No.4