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김치에 첨가된 유제품이 젖산균의 생육과 김치의 관능적특성 및 휘발성냄새성분에 미치는 영향
고영태,백인희 덕성여자대학교 자연과학연구소 2004 자연과학 논문집 Vol.10 No.-
Kimchi added with milk, skim milk, casein, lactose or fermented milk of 1, 3 or 5%(w/w) was ripened at 5℃ for 25 days. Effects of milk products on growth of lactic bacteria, sensory properties and volatile odor components in kimchi were investigated. Acidity and viable cell count of lactic bacteria of kimchi added with milk or fermented milk were highest and pH of those samples was lowest while acidity and viable cell count of lactic bacteria of kimchi added with skim milk, casein or lactose were lowest and pH of those samples was highest. Log phase of growth curve of lactic bacteria. Higher concentration of added milk product slightly stimulated acid production and growth of lactic bacteria in some samples while it did not affect those of other samples. Lactose improved sensory properties of kimchil in comparison with reference (sample not added with milk product) while casein, milk or fermented milk decreased sensory properties of kimchi. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, methyl propyl disulfide, methyl trisulfide, diallyl disulfide and ethanol were detected in 20 days-ripened kimchi. Dimethyl disulfide and methyl trisulfide were produced during ripening. The amount of methyl allyl sulfide and ethanol increased while that of allyl mercaptan and diallyl disulfide decreased during ripening.
고영태,신윤석,이명도 대한건축학회지회연합회 2020 대한건축학회연합논문집 Vol.22 No.5
This study proposes additional items to be identified as defects in a defect lawsuit through a case study of defect lawsuits in apartment housing. In this study, the defects that were not initially discovered by existing occupants and construction companies, but were newly discovered in litigation, were defined as defects in lawsuits. The defects in lawsuits lead to an unexpected increase in litigation cost, delays in the date of litigation, and emotion repercussions or additional litigation, which may cause a vicious cycle. Therefore, identifying new defects during the course of litigation is necessary. In this study, the concept of defects in apartment housing and the criteria to judge these defects to preliminary considerations were analyzed. The concept of defects in defect lawsuits was defined, in addition to a case analysis of six domestic defect lawsuits. The results yielded 29 defect items, which were validated by appraisers who directly appraised the cases. In addition, the derived defect factors were analyzed. Finally, 29 defect items for defect lawsuits were categorized into 11 main factors. Deriving defects for defect lawsuits would mean establishment of a new area of defects that are not currently considered in practice. This would provide an overall area of defects to be considered in addition to existing defect items in the course of litigation. The results of this study can help reduce the actual occurrence of defects and minimize disputes in the case of defect lawsuits.
난백분말과 카제인을 이용한 젖산균 발효식품의 Rheology
고영태,이은주,강정화 덕성여자대학교 자연과학연구소 1999 자연과학 논문집 Vol.5 No.-
Substrates prepared from egg white powder 3&(W/V) and/or casein 3%(W/V) were fermented with Lactobacillus acidophilus for 24hr. After fermented products were cooled at 5℃ for 24hr, the viscosity of samples was measured by rheometer. The viscosity of samples increased with the height of sample. The viscosity of samples increased or kept parall with the table speed of rheometer. The optimum sample volume for viscosity measurement in this experiment was 50㎖ and optimum table speed of rheometer was 120-240㎜/min. In the same experimental condition, namely, the same height of sample and the same table speed, the viscosity of milk sample was higher than that of Control or Casein sample.
김치의 몇가지 휘발성냄새성분과 관능적 특성의 경시적인 변화
고영태 덕성여자대학교 자연과학연구소 2009 자연과학 논문집 Vol.15 No.-
Eight volatile odor components(VOC) in kimchi ripened for 84 hours were investigated every 12 hours while sensory properties of kimchi samples ripened more than 24 hours were evaluated every 12 hours. Score of overall acceptability(OA) of 60 hours-ripened kimchi was significantly higher than that of other samples (p<0.05). During ripening of kimchi for 24 to 60 hours, score of OA of kimchi increased sinificantly whereas score of OA of kimchi ripened more than 60 hours decreased significantly (p<0.05). The level of VOCs generally increased or relatively stable during ripening of kimchi. It is likely that appropriate amount of VOCs in kimchi improved sensory properties of kimchi while inappropriately higher amount of VOCs in kimchi was not desirable for sensory properties of kimchi.
난백분말 첨가 우유에서 젖산균이 생성하는 몇가지 휘발성 향기 성분의 경시적인 변화
고영태,경현민 덕성여자대학교 자연과학연구소 1995 자연과학 논문집 Vol.1 No.-
Changes in several volatile aroma compounds of yogurt during lactic fermentation in milk added with egg white powder(EWP) have been studied. Milk added with 2%(W/V) of EWP was fermented with Lactobacillus acidophilus for 30 hr. Gas chromatographic analysis showed that the amount of acetone and butanol decreased gradually and that of ethanol increased until 30hr. Diacety1 and acetoin were first detected after 6hr and 9hr, respectively, and then increased until 30hr.