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한국 연안산 지충이(Sargassum thunbergii)의 생태
서지오,박형섭,정원기,김남길 한국수산과학회 2023 한국수산과학회지 Vol.56 No.5
This study was conducted bimonthly from February to December 2021 to reveal the ecology of Sargassum thunbergii in the intertidal zone along the coasts of Korea. Separate surveys on the period of embryo formation were conducted from February 2021 to December 2022. The growth of S. thunbergii began to increase in February, reached a maximum in June, and was at a minimum in October. Air vesicles were formed from February to June, April to August, and February to August on the east, west, and south coasts, respectively. Receptacles were observed from April to June on the east coast, but from April to August on the west and south coasts. The earliest release of embryos was observed in late May 2022 on the south coast, followed by early June on the east and west coasts. The average size of leaves, stems, and air vesicles was maximum on the east coast and minimum on the west coast, whereas leaf and internode intervals were maximum on the west coast and minimum on the east coast. Plant length, biomass, and the number of branches showed maximum values in the south coast and minimum values in the east coast.
유아람,박효순,서지오,문보경 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6
Purpose: This study determines the possibility of using the by-product of oranges to help make ganache. Methods: We added different amounts (2, 4, 6, and 8%), of powdered orange peel into ganache, and the powder of flesh by-product was added to chocolate in the ratio of 5, 10 and 15% to make ganache. Result: The L, a, and b-values of ganache increased with the increased amount of powdered orange peel. The ratio of oBrix and reducing sugar was higher as the amount of powdered orange peel increased, and significant differences were detected in the antioxidant activities of ganache with added orange by-product powder (OBP). Total flavononoid content of ganache was higher with the increased amount of OBP. For the results of sensory evaluation, the preference scores for color and orange flavor increased with the addition of orange peel and flesh powder. Conclusion: Based on the results of this study, the application of orange by-products showed the possibility to be used for the production of ganache.