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엄현주,권누리,윤향식,천성원,김소영,김영호,Eom, Hyun-Ju,Kwon, Nu Ri,Yoon, Hyang-Sik,Cheon, Seong Won,Kim, So-Young,Kim, Youngho 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2
Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.
엄현주,권누리,정유영,윤향식,김인재,Eom, Hyun-Ju,Kwon, Nu Ri,Jeong, Yoo Young,Yoon, Hyang-Sik,Kim, In Jae 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5
In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.
엄현주,강혜정,권누리,윤향식,김인재,김영호,송용섭,Eom, Hyun-Ju,Kang, Hye Jeong,Kwon, Nu Ri,Yoon, Hyang-Sik,Kim, In Jae,Kim, Youngho,Song, Yong-sup 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3
This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.
A reappraisal of the Acer wilsonii complex and Related Species in China
엄현주,장진성,Piet C. de Jong 한국식물분류학회 2011 식물 분류학회지 Vol.41 No.4
The Acer wilsonii complex including A. wilsonii, A. tutcheri, and A. confertifoilum is distributed in southern China. Morphological variation was examined to delimit the species and to determine whether recognition at the specific level was warranted. Univariate and bivariate statistical methods, based on data taken from herbarium specimens, were used to examine morphological variation between and within species. This study showed that A. tutcheri differed from A. wilsonii by its rather short inflorescence, small leaf blades, and three leaf lobes with distinctive serrate leaf lobes. In contrast, there was virtually no separation of taxa with respect to the paniculatecorymbose or short paniculate inflorescence between A. confertifolium and A. tutcheri, suggesting that A. confertifolium morphologically resembled A. tutcheri and is a rather smaller form of it. Circumscription of Acer wilsonii has been quite troublesome, because the important holotype and isotype specimens contained different species under the same number and were misleading with respect to the correct application of the name. Furthermore, lobation is very weak within ser. Sinensia, but diversified inflorescences usually occur in China. A three lobed leaves species, A. wilsonii, represents the reduction in lobation without any modification of panicle inflorescences and seems to be closely related to A. sinense. However, A. tutcheri, which shows a reduction in panicle inflorescence with four petals and sepals, may not be closely related to A. sinense. Three lobed taxa may not correctly reflect the true relationship within ser. Sinensia. The designated lectotype of A. wilsonii, line drawings of representative leaves of related species, a key, and distribution maps of these taxa are presented.
엄현주,권누리,강혜정,박혜진,김소영,김주형 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.2
The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.
엄현주,강혜정,안도균,박혜진,김주형,윤향식,Eom, Hyun-Ju,Kang, Hye Jeong,An, Do-Kyun,Park, Hye Jin,Kim, Ju-Hyoung,Yoon, Hyang-Sik 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.3
The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.