백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과

김지명,우맹영,신말식,Kim, Ji Myoung,Yu, Mengying,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

광섬유격자에서 클래딩모드의 기본모드에로의 결합 억제를 위한 감광 클래드 섬유 ( Photosensitive Clad Fiber for Suppression of Coupling From The fundamental Mode into Cladding Mode in a Fiber Bragg Grating )

김지명,한영근,서홍석,오경환,김민성,최보훈 한국통신학회 1998 광전자공학회 학술회의 Vol.5 No.1

경기도 지역 대학생의 식품 안전성에 대한 태도와 지식 및 행동 분석

김지명,홍승희 한국식품위생안전성학회 2018 한국식품위생안전성학회지 Vol.33 No.6

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative to food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives(2.35), followed by heavy metal(2.38), and endocrine disrupters(2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue(r=0.674), than with endocrine disrupters(r=0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced intention to participate in food safety education. Mean 63.5% of subjects correctly answered in food safety knowledge items. The item ‘the heavy metals are contaminated the most in the roots of vegetables’ showed the lowest correct answer rate(38.1%). In food safety behavior, the item ‘always wash hands before handling food and meal’ showed 3.85, and subjects have experience in food safety eduction responded significantly higher than without experience in food safety. The most unfulfilled behavior was behavior of frozen food thaw at room temperature. Taken together, students recognize that the distributed foods are unsafe, and students have experience in food safety eduction showed higher knowledge and keeping behavior compared to without experience in food safety eduction. Therefore, systematic education using correct and objective data are required to reduce the anxiety about food safety.

GSM 휴대폰 시험$\cdot$인증 기술

김지명,문형철 한국정보통신기술협회 2004 TTA저널 Vol.96 No.-

글루텐 프리 쌀 생면의 제조 및 품질특성

김지명,노준희,신말식 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.4

Purpose: East Asian people including Korea have preferred wheat noodles, white salted noodles and yellow alkaline noodles since ancient times. In this study, gluten-free white salted rice noodles like wheat noodles was prepared. Methods: The rice flour mixture was composed of newly developed rice flour, transglutaminase (TGase) and salt (80:0.1:1.6). Soy protein isolate (SPI, 0, 2, 4 g), propylene glycol alginate (PGA, 0, 0.2, 0.4 g) and adding water (56.7, 59.2 and 61.7 mL) were added at different levels and various rice noodles were prepared. The color values, cooking properties of raw rice noodle, textural properties, and sensory evaluation were investigated. Results: White salted rice noodles with 2 g of SPI and 0.4 g of PGA regardless of the adding water, showed lower cooking loss and adhesiveness and higher hardness, springiness, chewiness, and resilience. They had also higher scores of overall eating quality in the preference test. Conclusion: Gluten-free white salted rice noodles should be developed using the newly developed non-waxy rice flour with TGase, PGA and SPI.

Synthesis of sulfonated poly(ether ether sulfone)

김지명,손원근,송해영,황택성 한국고분자학회 1998 한국고분자학회 학술대회 연구논문 초록집 Vol.1998 No.4

혈소판 수혈불응과 관련된 주요 인자 분석

김지명,이우창,이선화,권석운 大韓輸血學會 1998 大韓輸血學會誌 Vol.9 No.1

전도서 연구 동향 – 기록 연대와 본문 내의 모순을 중심으로

김지명 한국성서학연구소 2018 성서마당 : 한국교회를 위한 성경연구지 Vol.- No.128

9~11세 아동의 불포화지방산, n-3 지방산 및 n-6 지방산의 섭취와 아토피 피부염 과의 관련성 : 2013~2015년 국민건강영양조사

김지명 한국영양학회 2019 Journal of Nutrition and Health Vol.52 No.1

Purpose: This study was conducted to investigate the relationship between atopic dermatitis and dietary fat and fatty acid (FA) intakes in 9~11 year old children. Methods: We analyzed data from the combined 2013~2015 KNHANES (Korean National Health and Nutrition Examination Survey). Subjects were divided into two groups according to atopic dermatitis (AD); with AD and without AD. Data pertaining to macronutrients and FA intakes were obtained by a single 24-h dietary recall. Food sources were identified based on the amounts of total fat and FA consumption according to each food. The associations between each FA intake and atopic dermatitis were analyzed using simple and multiple logistic regression analyses. Age, sex, body mass index (BMI) and income levels were adjusted as covariates. Results: Of the participants, 17.69% suffered from atopic dermatitis. Children with AD had significantly lower fat percentages of total energy and higher carbohydrate percentages of total energy than normal children. Percentages of energy and intakes of polyunsaturated fatty acid (PUFA), n-3 FA and n-6 FA in children with AD were significantly lower than those in normal children. In the FA, linoleic acid, ɤ-linoleic acid and ɑ-linolenic acid levels of children with AD were significantly lower than those of normal children. However, the P/S ratio and n-6/n-3 ratio did not differ significantly between children with AD and normal children. Soybean oil was the main contributor to PUFA, n-3 FA and n-6 FA in both groups, while perilla seed oil and mackerel were the major food sources of n-3 FA in children with atopic dermatitis. Atopic dermatitis was significantly correlated with low-fat and high-carbohydrate diets. The adjusted odds ratios were 0.966, 0.776 and 0.963 for PUFA, n-3 FA, and n-6 FA intakes, respectively. Conclusion: The present study provides reliable evidence regarding the relationship between fat and FA intakes and AD in Korean children 9~11 years of age.

빈혈 환자에서 철결핍의 예측인자로서 혈중 Pro-hepcidin

김지명,손용학,임춘화 대한진단검사의학회 2011 Laboratory Medicine Online Vol.1 No.2

Background: Hepcidin has recently been known as a negative regulatory hormone of iron. Hepcidin precursor, pro-hepcidin has been used as a surrogate and reported to be related to iron deficiency. We investigated serum pro-hepcidin levels in patients with iron deficiency anemia (IDA),anemia of chronic disorder (ACD) and ACD concomitant iron deficiency (ACD/ID) to assess its usefulness as a marker of iron deficiency and examined whether its level is associated with anemia, iron status or inflammation profiles involved in the synthesis of hepcidin. Methods: We enrolled 50 patients with IDA, 46 with ACD, 12 with ACD/ID and 60 healthy controls. Complete blood cell count, iron parameters (iron, TIBC, trasferrin saturation, ferritin), C-reactive protein (CRP) and serum pro-hepcidin were measured. Results: Patients with iron deficiency, the IDA group and ACD/ID group had lower serum pro-hepcidin levels than healthy controls and the ACD group. The cutoff value of pro-hepcidin for detecting iron deficiency was 230 ng/mL (sensitivity 88.1%, specificity 51.2%). Patients with increased CRP showed higher mean pro-hepcidin level than those with normal CRP and the difference was significant in the IDA group (P =0.02). And serum pro-hepcidin level was positively correlated with CRP level (r=0.30, P =0.04) in the IDA group but not with hemoglobin. Conclusions: In patients with anemia, pro-hepcidin measurement may be useful for differentiating anemia patients with iron deficiency, IDA and ACD/ID from those with ACD. Serum pro-hepcidin levels may be more affected by inflammation than by the degree of anemia.