http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Yun Sang Choi,Hyun Wook Kim,Dong Heon Song,Ji Hun Choi,Jin Hee Park,Mun Yong Kim,Chun Son Lim,Cheon Jei Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4
We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p
Yun Sang Choi,Ko Eun Hwang,Tae Jun Jeong,Young Boong Kim,Ki Hong Jeon,Eun Mi Kim,Jung Min Sung,Hyun Wook Kim,Cheon Jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
Sung Jin Jang,Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Yun Bin Lim,Tae Jun Jeong,Si Young Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.5
The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semidried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.
Comparison of Outcomes between STEMI and NSTEMI patients with Totally Occluded IRA (초)
( Sang Woong Choi ),( Yun Kyeong Cho ),( Jae Pil Lee ),( Ji Hyun Sohn ),( Hyun Ok Cho ),( Hyoung Seob Park ),( Hyuck Jun Yoon ),( Hyung Seop Kim ),( Chang Wook Nam ),( Seung Ho Hur ),( Yoon Nyun Kim ) 대한내과학회 2012 대한내과학회 추계학술대회 Vol.2012 No.1
Neurovascular Manifestation of Loeys-Dietz Syndrome : A Case Report
Yun-Jeong Lee,Mi-Sun Yum,Eun-Hee Kim,Hae-Won Choi,Beom Hee Lee,Han-Wook Yoo,Tae-Sung Ko 대한의학유전학회 2013 대한의학유전학회지 Vol.10 No.1
Loeys-Dietz syndrome (LDS) is an autosomal dominant disorder caused by heterozygous mutations in the genes encoding transforming growth factor-β receptor type 1 or 2. It is typically characterized by a triad of hypertelorism, cleft palate or bifid uvula, and arterial tortuosity with aneurysm or dissection. Characteristic vascular abnormalities such as tortuosity, aneurysms, dissections, and stenosis are the most severe complications of LDS and can occur in the neurovascular system. We report a 5-year-old boy who presented with headaches and neurovascular abnormalities and was diagnosed with LDS with a novel mutation of the TGFBR1 gene. It is the first Korean report of neurovascular abnormalities in LDS.
Yun Sang Choi,Ji Hun Choi,Hack Youn Kim,Hyun Wook Kim,Mi Ai Lee,Hai Jung Chung,Sung Ki Lee,Cheon Jei Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1℃). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
( Yun Kyeong Cho ),( Seung Ho Hur ),( Nam Hee Park ),( Sang Woong Choi ),( Ji Hyun Sohn ),( Hyun Ok Cho ),( Hyoung Seob Park ),( Hyuck Jun Yoon ),( Hyung Seop Kim ),( Chang Wook Nam ),( Yoon Nyun Kim 대한내과학회 2014 The Korean Journal of Internal Medicine Vol.29 No.1
Background/Aims: While drug-eluting stents (DESs) have shown favorable out-comes in ST-segment elevation myocardial infarction (STEMI) compared to bare metal stents (BMSs), there are concerns about the risk of stent thrombosis (ST) with DESs. Because intravascular ultrasound (IVUS) guidance may help optimize stent placement and improve outcomes in percutaneous coronary intervention (PCI) patients, we evaluated the impact of IVUS-guided BMS versus DES implan-tation on long-term outcomes in primary PCI. Methods: In all, 239 STEMI patients received DES (n = 172) or BMS (n = 67) under IVUS guidance in primary PCI. The 3-year incidence of major adverse cardiac events (MACEs) including death, myocardial infarction (MI), target vessel revas-cularization (TVR), and ST was evaluated. Results: There was no difference in all cause mortality or MI. However, the in-cidence of TVR was 23.9% with BMS versus 9.3% with DES (p = 0.005). Thus, the number of MACEs was significantly lower with DES (11.0% vs. 29.9%; p = 0.001). The incidence of definite or probable ST was not different (1.5% vs. 2.3%; p = 1.0). IVUS-guided DES implantation (hazard ratio [HR], 0.25; 95% confidence interval [CI], 0.08 to 0.78; p = 0.017), stent length (HR, 1.03; 95% CI, 1.00 to 1.06; p = 0.046), and multivessel disease (HR, 3.01; 95% CI, 1.11 to 8.15; p = 0.030) were independent predictors of MACE. Conclusions: In patients treated with primary PCI under IVUS guidance, the use of DES reduced the incidence of 3-year TVR versus BMS. However, all cause mor-tality and MI were similar between the groups. The incidence of ST was low in both groups.
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Yun-sang Choi,Ko-eun Hwang,Hyun-wook Kim,Dong-heon Song,Ki-hong Jeon,Jong-dae Park,Jung-min Sung,Young-boong Kim,Cheon-jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.