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이가순,이주찬,이종국,박원종 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5
This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with 5∼10%, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.
박기령,조성민,우가은,이기현,손혜영,임정윤,최진혁,이순남,정화순 梨花女子大學校 醫科大學 醫科學硏究所 1997 EMJ (Ewha medical journal) Vol.20 No.2
Chronic neutrophilic leukemia(CNL) is a very rare myeloproliferative disease, characterized by sustained mature neutrophilic leukocytosis with granulocytic bone marrow infiltration, high NAP(neutrophilic alkaline phosphatase) score and absence of philadelphia chromosome, It is frequently accompanied by hepatosplenomegaly, elevated serum vitamin B_12 and uric acid level. For the diagnosis of CNL, the leukemoid reaction, especially secondary to neoplasia, infection and autoimmune diseases, should be excluded. Since Tuohy's first description in 1920, more than 50 cases fullfilling the above criteria have been reported worldwide, and 4 cases in Korea. Several authors have demonstrated the defect of intracellualr killing in the mature neutrophil and this finding correlates well with the very high incidence of fatal infection, The hemorrhagic diasthesis in CNL is caused by functional abnormality of the platelet. This disease has tendency to transform to blastic crisis and acute leukemia as in other myeloproliferative disease, but characteristically shows frequent coexistence with multiple myeloma. Until now , the therapeutic trials in CNL have been disappointing. Hydroxyrea and busulfan can control hyperleukocytosis. On the basis of functional defect in neutrophil, alpha-2b-interferon has been tried and several reports have demonstrated the clinical and functional effect of interferon on CNL. CNL is very rate hematologic disease and there are few report about general aspect of disorder. We report here a typical CNL case presenting with splenomegaly and leukocytosis with a review of the literature.
참나리(Lilium lancifolium) 구근을 이용한 민속발효주의 제조 및 생리활성
이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),이찬구(Chan-Gu Lee),이지용(Ji-Yong Lee),이희덕(Hee-Duck Lee),오만진(Man-Jin Oh) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5
백합구근을 식품으로 활용하기 위한 일환으로 구근을 첨가한 전통민속발효주를 개발하기 위하여 알코올 발효 조건을 검토하고 그의 생리기능성을 조사하였다. 백합구근을 건조분말과 생구근 상태로 첨가량을 달리하여 발효한 결과, 구근건조분말 첨가량이 증가할수록 발효 초기에는 에탄올 생성량이 무첨가구보다 낮았으나 발효 후기로 갈수록 에탄올 생성량이 높았으며, 25℃에서 10일간 발효시켰을 때 건조분말 15% 첨가 발효주와 생구근 20% 첨가 발효주의 에탄올 함량이 각각 19.4%, 19.0%이었다. 첨가량에 따른 발효주의 관능검사 결과 백합구근 건조분말을 5% 또는 생구근 20% 정도 첨가하였을 때 색, 향, 맛 및 전체적인 기호도면에서 가장 기호도가 좋았으며, 특히 건조분말을 첨가하였을 때가 생구근 첨가 발효주보다 기호도가 더 높았다. 기호도가 가장 좋았던 건조분말 5% 첨가 발효주와 생구근 20% 첨가 발효주의 생리기능성을 측정한 결과 전자공여능, SOD 유사활성, ACE 저해활성 및 tyrosinase 저해활성이 무첨가구인 대조구보다 우수하였으며, 생구근 첨가 발효주보다 건조분말 첨가 발효주가 생리기능성이 약간 더 높았다. This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at 25oC for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution (16.5~23.2%), SOD-like activity (20.4~24.7%), ACE inhibitory activity (66.5~78.2%) and tyrosinase inhibitory activity (57.4~62.6%) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.
Ka Soon Lee,Bong Jae Seong,Sun Ick Kim,Moo Geun Jee,Hyun Ho Kim,Kwan Mo You,Soon Taek Hong 한국약용작물학회 2017 한국약용작물학술대회 발표집 Vol.2017 No.05
Background : Korea ginseng root has been traditionally used as a tonic as it is stated to have the capacity to normalize body functions and strengthen systems that are caused by various stresses. So, ginseng is functional food with the functionalities certified by Korea Food and Drug Administration. But, there are not many different products using ginseng. This study was conducted to develop the new ginseng beverage product using emulsify process. Methods and Results : White ginseng and red ginseng, 4-years old, prepared were ground to 60 ± 5 mesh using a grinder (Cyclotec 1093, POSS Co., Swiss). Emulsion with white ginseng powder (WGP) and lipid phase (canola oil) were prepared using the modified method (Yun & Hong, 2007). Oil-in water emulsions were made by homogenizing (5,000 – 15,000 rpm, 20 – 60 min), and then were analysed ginsenosides content, protein and polysaccharide content. The higher the speed of homogenizer and the longer the time, the higher the ginsenosides extraction rate. On emulsifying for 60 min at 12,000 rpm, ginsenosides were extracted by more than 95%. Red ginseng powder (RGP) was superior to WGP in emulsified activity, but WGP was superior to RGP in emulsion stabilizing. Comparing components of WGP and RGP emulsion, RGP had more ginsenosides content than WGP, and less polysaccharides content. When mixing WGP and RGP with a ratio of 90 : 10 – 70 : 30, the emulsion have excellent emulsifying and stabilizing. Conclusion : Thus, WGP and RGP are the same ginseng, but they have different physiological characteristics because their manufacturing process is different. These studies may provide new product development for effective utilization of ginseng by using excellent emulsion stabilizing of WGP and emulsifying of RGP.