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RISS 인기검색어
- 검색키워드
- 저자 : Wierzbicka, Agnie (검색결과 6 건)
- 무료
- 기관 내 무료
- 유료
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The Theory of Cultural Scripts as a Tool of Cross-cultural Communication
Anna Wierzbicka 한국어학회 2003 한국어학 Vol.18 No.-
문화적 다원주의는 서구 중심의 세계화에 대한 반대급부로 시작되었다. 그러나 언어문화권의 의사소통에 있어서는 장애가 됨에 분명하다. 본고는 각 언어문화권의 다양성을 인정하면서도 이러한 장애를 극복하는 한 방법으로 ‘보편적인’인간 사고의 표준 설정을 제안한다. 그리고 이러한 표준은 각 언어문화권의 문화가 반영된 어휘로 나타나며 이들의 보편성에 대해 논의한다. 이를 필자는 문화 스크립트 이론이라고 정의하고 있다. 그리고 이 이론은 서로 다른 언어문화의 비교와 교육 등에서 이론적으로나 실제적으로 효과적인 도구가 될 수 있다고 주장한다. 이를 위한 방법론으로 필자의 NSM이론의 중요성을 강조한다.
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Karp, Sabina,Wyrwisz, Jaroslaw,Kurek, Marcin,Wierzbicka, Agnieszka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.
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Roman M. Janas,Anna Rybak,Aldona Wierzbicka-Rucińska,Piotr Socha,Rafał Śnitko,Anna Szaflarska-Popławska,Anna Stolarczyk,Beata Oralewska,Elżbieta Cytra-Jarocka,Barbara Iwańczak,Urszula Grzybowska-Chleb 거트앤리버 소화기연관학회협의회 2016 Gut and Liver Vol.10 No.4
Background/Aims: The roles of the many bioactive peptides in the pathogenesis of celiac disease remain unclear. To evaluate the serum concentrations of insulin, ghrelin, adiponectin, leptin, leptin receptor, and lipocalin-2 in children with celiac disease who do and do not adhere to a gluten-free diet (GFD, intermittent adherence). Methods: Prepubertal, pubertal, and adolescent celiac children were included in this study (74 girls and 53 boys on a GFD and 80 girls and 40 boys off of a GFD). Results: Insulin levels in prepubertal (9.01±4.43 μIU/mL), pubertal (10.3±3.62 μIU/mL), and adolescent (10.8±4.73 μIU/mL) girls were higher than those in boys (5.88±2.02, 8.81±2.88, and 8.81±2.26 μIU/mL, respectively) and were neither age-dependent nor influenced by a GFD. Prepubertal children off of a GFD exhibited higher ghrelin levels than prepubertal children on a GFD. Adiponectin levels were not age-, sex- nor GFD-dependent. Adherence to a GFD had no effect on the expression of leptin, leptin receptor, and lipocalin-2. Conclusions: Adherence to a GFD had no influence on the adiponectin, leptin, leptin receptor, and lipocalin-2 concentrations in celiac children, but a GFD decreased highly elevated ghrelin levels in prepubertal children. Further studies are required to determine whether increased insulin concentrations in girls with celiac disease is suggestive of an increased risk for hyperinsulinemia.
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Influence of Phosphorous Content on Microstructure Development at the Ni-P Plating/SAC Interface
Zbigniew Huber,Joanna Wojewoda-Budka,Anna Wierzbicka-Miernik,Anna Sypien,Maciej Szczerba,Pawel Zieba 대한금속·재료학회 2016 ELECTRONIC MATERIALS LETTERS Vol.12 No.1
Studies of the commonly used Ni-P surface finish of 4.3 and 11.6 wt. %of P content electroless plated on nickel substrates followed by theirreaction with SAC305 solder were performed. It was demonstratedthat the Ni-4.3P plating was crystalline, while the Ni-11.6P wasmostly amorphous. The transformation of the Ni-P into Ni3P phasetook place at 672 K and 605 K for low and high P amount, respectively. The activation energy (Ea) of the crystallization processes in the Ni-Pplating was lower for the Ni-11.6P plating. Interaction of SAC305solder with both types of the inspected plating showed the creation of(Cu,Ni)6Sn5 phase in the form of thin layer and large scallops, whilefor Ni-11.6P/SAC305 interface also (Ni,Cu)3Sn4 phase. The thicknessof these phases was larger in the case of low phosphorous containingplating. The Ni-11.6P plating after the reaction with SAC305 totallytransformed into Ni12P5, while the enrichment in P up to 10.5 wt. %occurred in the Ni-4.3P which did not lead to the appearance of anyNixPy type phases. After the reaction of plating with solder the Ni2SnPphase was not identified. This was related to the absence of spallingphenomenon of the intermetallics into solder.
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Sabina Karp,Jarosław Wyrwisz,Marcin Kurek,Agnieszka Wierzbicka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin’s texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.
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Guzek, Dominika,Glabska, Dominika,Pogorzelski, Grzegorz,Kozan, Karolina,Pietras, Jacek,Konarska, Malgorzata,Sakowska, Anna,Glabski, Krzysztof,Pogorzelska, Ewelina,Barszczewski, Jerzy,Wierzbicka, Agnie Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.5
The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.
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