http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
유자연,이준우,김정은,강흥식 대한영상의학회 2013 대한영상의학회지 Vol.68 No.6
Purpose: To investigate the magnetic resonance (MR) enhancement patterns of symptomatic osteoporotic vertebral compression fracture (VCF) according to the fracture age, based on the successful single-level percutaneous vertebroplasty (PVP) cases. Materials and Methods: The study included 135 patients who underwent contrast-enhanced MR imaging and successful PVP from 2005 to 2010 due to a single-level osteoporotic VCF. Two radiologists blinded to the fracture age evaluated the MR enhancement patterns in consensus. The MR enhancement patterns were classified according to the enhancing proportion to the vertebral height and the presence or extent of a non-enhancing cleft within the enhancing area on sagittal plane. The Fisher' exact test, Kruskal-Wallis test and Mann-Whitney U test were performed to assess the differences in the MR enhancement patterns according to the fracture age. Results: Symptomatic VCFs show variable MR enhancement patterns in all fracture ages. A diffuse enhancing area can be seen in not only the hyperacute and acute VCFs but also the chronic symptomatic VCFs. Symptomatic VCFs having a segmental enhancing area were all included in the hyperacute or acute stage. Most symptomatic osteoporotic VCFs had a non-enhancing cleft in the enhanced vertebral body (128/135, 94.8%). There was no statistical difference of the enhancement pattern according to the fracture age. Conclusion: Symptomatic VCFs show variable MR enhancement patterns in all fracture ages. The most common pattern is a non-enhancing cleft within a diffuse enhanced vertebra.
식품산업에서 유청 단백질을 이용한 식용 필름과 코팅의 활용
유자연,Sujatha Kandasamy,김현욱,배형호,함준상 한국낙농식품응용생물학회 2023 Journal of Dairy Science and Biotechnology (JMSB) Vol.41 No.4
Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares
유자연 ( Jayeon Yoo ),윤정희 ( Jeong-hee Yun ),설국환 ( Kuk-hwan Seol ),오미화 ( Mi-hwa Oh ),함준상 ( Jun-sang Ham ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.3
Oxidative stress is a cascade reaction characterized by a significant increase in the amount of oxidized components. Free radicals produced by oxidative stress are one of the common features in several experimental models of disease, and contribute to wide range of neurodegenerative diseases, including Alzheimer’s disease. Iron (II) species can participate in the Fenton, and Fenton-like reactions, to react with hydrogen peroxide and generate hydroxyl radical. As iron accumulation and oxidative stress are associated with the pathological progression of neurodegenerative diseases, iron chelation and antioxidant therapies have become strategies to combat these diseases. Due to the complexity of the redox system in vivo, a multifaceted approach may be an attractive therapeutic strategy. Further investigations are highly expected for the prevention and treatment of neurodegenerative diseases in future.
유자연 ( Ja-yeon Yoo ),박원서 ( Won-seo Park ),한기성 ( Gi-seong Han ),송민유 ( Min-yu Song ),정석근 ( Seok-geun Jeong ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.1
There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from 43℃ to 37℃ and 40℃. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.