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신민자,전정일,최영진 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.4
This paper was studied on the fruits in Dongeuebogam. Dongeuebogam is a representative ancient book of medicine, published in 1600, It mentioned to be thirty six kinds of fruits, with respect to taste, way of use, efficasy, facts of taboo were mentioned. Most of fruits have cold, warm character and sweet, sour taste and even nature which are based on Em yang oh hang theory. And they had beem used for protection or cure of serveral kinds of diseases, and keeping health. The method of utilization of fruits presented in Dongeuebogam as medicine were food processing type, such as jook(porridge), tang(soup), jeup(juice), boonmal(powder). kunjo(drying), kooi(baking), hoonyun(smoking).
신민자,윤혜현,안명수 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6
The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140℃ for 24hrs, respectively. The color intensity(absorbance at 490㎚) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80℃, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140℃. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73∼-0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98∼-0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.
「임원십육지」를 통해서 본 우리나라 전통음료의 항약성 효과에 대한 고찰
신민자,최영진 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2
The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with /without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener. Each beverage has a pharmaceutical action: thirst elimination, enhancement of physical activity, and treatment of several diseases.