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재배 조건 및 재배 지역에 따른 콩의 이화학적 특성 및 두부 품질에 미치는 영향
이선미,황자영,Lee, Sun Mee,Hwang, Ja Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2
In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.
이선미,황희중,Lee, Sun-Mee,Hwang, Hee-Joong 한국항공운항학회 2011 한국항공운항학회지 Vol.19 No.2
The purpose of this study is to closely examine relationship of the system re-use intention depending on CRS technology acceptance. Accordingly, questionnaire was widely distributed to 160 CRS users by convenient sampling targeting people in charge of task among employees for airlines and travel agencies, who are working-level staffs for CRS. Among these things, totally 142 valid materials were used in analysis. The analytical data processing was utilized SPSSWIN VER 18.0 and AMOS 18.0. The findings can be summarized as follows. Influential variables in CRS technology acceptance had significant influence upon the perceived ease use, the perceived usability, and the re-use intention. Also, the significant positive(+) influence was revealed to be had upon the perceived usability by the perceived ease use and upon the re-use intention by the perceived usability and ease use.
이선미(Sun Mee Lee),조태순(Tai Soon Cho),심상호(Sang Ho Shim),박석기(Seok Ki Park),홍채영(Chai Young Hong),김성수(Sung Soo Kim),신대희(Dae Hee Shin),김용기(Yong Kee Kim),박대규(Dai Kyu Park) 한국응용약물학회 1997 Biomolecules & Therapeutics(구 응용약물학회지) Vol.5 No.3
General pharmacological properties of l-muscone, the major component of musk, were investigated in mice, rats and guinea pig. The administration of l-muscone (1, 10, 100 mg/kg, p.o.) in mice had no effects in general behaviors, and no influences on analgesic actions and normal body temperature. Muscle relaxant action, intestinal propulsion and gastric secretion were not observed even at the high dose of 100 mg/kg. l-Muscone (l, 10, 100 mg/kg, p.o.) given to conscious rats showed no effect on mean blood pressure and heart rate. It showed no direct effect at 2.4 x 10^(-3) mg/ml and 2.4 x 10^(-2) mg/ml in isolated uterus of rats and ileum of guinea pig, and also had no inhibition of contraction induced by oxytocin and histamine.
論文(논문) : CRS 기술수용과 재이용의도의 구조적 관계분석
이선미 ( Sun Mee Lee ),황희중 ( Hee Joong Hwang ) 한국항공운항학회 2011 한국항공운항학회지 Vol.19 No.2
The purpose of this study is to closely examine relationship of the system re-use intention depending on CRS technology acceptance. Accordingly, questionnaire was widely distributed to 160 CRS users by convenient sampling targeting people in charge of task among employees for airlines and travel agencies, who are working-level staffs for CRS. Among these things, totally 142 valid materials were used in analysis. The analytical data processing was utilized SPSSWIN VER 18.0 and AMOS 18.0. The findings can be summarized as follows. Influential variables in CRS technology acceptance had significant influence upon the perceived ease use, the perceived usability, and the re-use intention. Also, the significant positive(+) influence was revealed to be had upon the perceived usability by the perceived ease use and upon the re-use intention by the perceived usability and ease use.
연구논문 : 생강가루 첨가 찹쌀머핀의 최적화 및 품질특성
이선미 ( Sun Mee Lee ),주나미 ( Na Mi Joo ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.2
The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties, Among the sensory properties, variables mat appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums, The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.