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손경희,김지향 연세대학교 생활과학연구소 1991 生活科學論集 Vol.5 No.-
The kidney bean protein isolate was tested to determine the effect of pH, heat treatment, sodium chloride concentration and sugar concentration on solubility, surface hydropobicity, foam expansion and foam stability. The solubility of the kidey bean protein isolate minimal at pH 4.5. When the kideny bean protein isolate was heated to 80℃, the solubility increased at pH4.5 At pH4.5. solubility increased significantly with the addition of 0.2M NaCl. The surface hydrophobicity of kidney bean protein isolate showed the highest value at pH2. Generally the surface hydrophobicity increased as temperature increase and, with the addition of 0.8M NaCl showed the maximum value at pH2. The value of pH had no significant effect on the expansion of kideny bean protein isolate. Heat treatment at 40℃ produced the highest foam expansion at pH2 the addition of 0.6M NaCl produced the lowest foam expansion at the same pH. Foam stability was significantly high at pH 2 and heat treatment at 100℃ lowered foam stability. The addition of 0.2M NaCl at pH 2 showed the highest foam stability, but the effect of sugar concentration on the foam stability was not significant.
손경희,이민준,황혜선 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-
The purpose of the present study was to provide basic guidelines for a balanced diet as part of an appropriate retirement home model for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nurients intakes were generally sufficient, but several nutrients were insufficient. An appropriate dietary model for the elderly was development on the basis of these findings.
신윤숙,손경희 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-
Cotton fabrics were treated with cellulase at 50 ℃, pH 4.5 with varying concentration and treatment time. Treated fabrics were evaluated for weight-loss and performance properties. Moisture regain and dye adsorption were measured to investigate microstructural change and SEM analysis for morphological change. Effect of cellulase treatment before and after DP finishing was studied by measuring the change of performance properties. As cellulase concentration and treatment time increased, weight-loss increased, strength decreased, and softness increased. Moisture regain and dye adsorption decreased, and etchings and cracks on the fiber surface were developed with the increase in weight-loss. Cellulase treatment before DP finishing was more efficient compared with cellulase treatment after DP finishing for improving softness.
손경희,박옥진,박현경 연세대학교 생활과학연구소 2001 生活科學論集 Vol.10 No.1
Soy sauces were fermented with either traditional or modified mejus in ceramic jars or in glass jars respectively. Samples were taken at various maturation period to analysis, and extracted and purified. Butanoic acid, the determining factor between soysauces whether fermented with traditional or modified mejus, was present at a large amount in the soy sauce fermented with traditional mejus. In the soy sauce fermented with modified mejus 2,3-butandiol and 1,3-butandiol were produced in quantities. Aldehyde compounds numbered most as 11 when extracted with purge & trap method. In stepwise multiple regression analyses important compounds associated with ammonia-like flavor were 3-methyl butanoic acid and benzoic acid, Sesame-like flavored compound were represented by dimethyl benzene. In addition 2,3-butandiol and 2-methyl propanoic acid were important for determining preferences on soy sauces. Analyses on the characteristics of fragrances using olfactory system resulted as consistent with the stepwise multiple regression study.
손경희,배광순 연세대학교 대학원 1985 延世論叢 Vol.21 No.3
Abstract The structure and textural properties of various starch gels were investigated with the use of the Scanning Electron Microscope (SEM) and Instron universal testing machine. It leas found that cowpea and mungbean starch gel were homogeneous and porous that they were trapped in water among gel network. As the result of texture examination, (evaluated on the Instron universal testing machine) it was found out that mungbean and cowpea starch eels showed significantly high degree of hardness (4.73, 3.80), while patato, sweet potato and kidneybean starch gels showed the low degree of hardness(1.63, 1.43 and 1.27) respectively. Potato, sweet potato gels had fibrous structure and they showed low degree of hardness in Instron universal testing machine.
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성(1) : 열 - 효소 처리한 쌀가루 Thermal - enzymatic Treatment on Rice Powder
손경희,최정선 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.4
The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by α-amylase, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89%, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.