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윤향식,박정미,박혜진,정창원,최원일,박재호,김시동,Yoon, Hyang-Sik,Park, Jung-Mi,Park, Hyejin,Jeong, Changwon,Choi, Wonil,Park, Jaeho,Kim, Sidong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.4
This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.
윤향식,최재선,김기식,노재관,박재성,송인규 한국버섯학회 2009 한국버섯학회지 Vol.7 No.4
팽나무버섯(학명: Flammulinavelutipes )은 담자균류 주름 버섯목 송이과의 식용 버섯으로 야생에서는 늦가을에서 이 른봄에 걸쳐 팽나무 고목 등에서 소복하게 발생한다. 버섯은 특유의 맛과 향을 가지고 있고, 당질, 단백질, 비타민, 무기질 과 같은 영양소를 골고루 함유하고 있으며, 특히 버섯 유래 다당류(β-glucan)는 항암활성, 면역증강효과, 항돌연변이 효과, 혈당강하 활성 및 항산화 효과 등의 약리효과 때문에 최근에는 항암 보조제등과 같은 의약품, 기능성식품 및 화장 품 소재로 많이 이용되고 있다. 본 연구에서는 팽나무 버섯의 품질특성을 조사하기 위해 시판 팽나무버섯과 충북지역에서 수집한 야생 팽나무버섯 4종(CBFM01~04)의 일반성분과 전자공여능, 총폴리페놀함량, ACE저해도와 α-glucosidase 저해도등 생리활성을 분석하였다. 또한 팽나무버섯의 부가 가치 향상을 위해 팽나무 버섯 장아찌 조성물 및 제조 공정 을 개발하였다. 팽나무버섯 장아찌는 천궁, 설탕, 물엿, 소금, 간장, 식초, 양파, 생강, 다시마, 사과 농축액등 조미액 혼합비 율과 가열, 냉각, 숙성등의 제조공정을 달리하여 제조 하였으 며, 품질은 관능검사를 통해 평가하였다.
윤향식,최재선,김기식,노재관,박재성,노창우 한국버섯학회 2010 한국버섯학회지 Vol.8 No.1
충북지역에서 수집한 야생 팽나무버섯의 식품소재로의 가능성을 조사하기 위해 동결 건조한 후 일반성분 및 전자공여능, 총폴리페놀 함량, ACE 저해도와 α-glucosidase 저해도등 생리활성을 분석하였다. 대조군으로 갈뫼팽이버섯과 4종의 수집 야생 팽나무버섯의 일반성분은 건물중으로 분석하였으며, 조단백질은 17.1~21.3 g/100g, 조지방은 4.1~4.9 g/100g, 탄수화물은 65.9~70.5 g/100g, 조섬유는 7.9~18.1 g/100g, 조회분은 5.7~8.4g/100g 범위를 나타내었다. 전자공여능은 63.35~69.31%로 시료간 큰 차이가 없는 것으로 나타났으며, 총폴리페놀 함량은 9.83에서 11.14 mg/g로 대조구와 유사하였다. ACE 저해도는 대조구인 갈뫼 팽이버섯과 수집종인 CBMFV-02가 각각72.91%, 71.44%로 높은 값을 나타내었으며, α-glucosidase 저해도는 CBMFV-01이 46.55%로 가장 높은 값을 나타내었다. In this study, for the development of useful food materials, the proximate composition(total carbohydrates, crude fiber, crude protein, fat and ash) and biological activities(electron donating activity, total polyphenol contents, ACE inhibitory and γβ-glucosidase inhibitory effects) were determined in the Garlmoe and the four wild Flammulina velutipes. As a results, the dry matter of mushrooms contained large amounts of carbohydrates, from 65.9 to 70.5 g/100g dry weight. the wild collected Flammulina velutipes proved to be an especially good source of crude fiber(7.9~18.1 g/100 g dry weight). Crude protein, fat, and ash contents of the mushrooms ranged 17.1~21.3, 4.1~5.2, and 5.7~8.4 g/100g dry weight, respectively. The electron donating activity ranged from 63.35 to 69.31% and total polyphenol contents ranged from 9.83 to 11.14 mg/g in these mushrooms. ACE inhibitions were high in Garlmoe and CBMFV-02 strain. αβ- glucosidase inhibition was the highest in CBMFV-01(46.56%) strain and lowest in Garlmoe(15.91%).
흑도라지 추출물을 첨가한 설기떡의 품질 특성 및 항산화 활성
윤향식,강혜정,엄현주,김영호,Yoon, Hyang-Sik,Kang, Hye Jeong,Eom, Hyun-Ju,Kim, Youngho 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L<sup>⁎</sup>) and increase in redness (a<sup>⁎</sup>) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.