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갱년기 발한과다를 호소하며 일개 한방병원에 입원한 환자 21명에 대한 치료 분석
이혜정,이수정,황덕상,이창훈,장준복,이진무,Lee, Hye-Jung,Lee, Su-Jeong,Hwang, Deok-Sang,Lee, Chang-Hoon,Jang, Jun-Bock,Lee, Jin-Moo 대한한방부인과학회 2020 大韓韓方婦人科學會誌 Vol.33 No.3
Objectives: Hot flush and sweating is the most of common symptoms and the main cause of treatment in Menopause. This study aims to report the therapeutic effect of Korean medicine for menopausal sweating by analysis for the patients hospitalized in a Korean Medicine Hospital. Methods: To analyze treatment of menopausal sweating, we studied 21 patients complaining of menopausal sweating hospitalized in Kyung Hee University Hospital at Gangdong from 1<sup>st</sup> January 2015 to 31<sup>th</sup> May 2020 with retrospective chart review. Results: All 21 subjects are treated by acupuncture, moxibustion and cupping therapy during hospitalization for an average of 11.3±9.14 days. The most common used korean herbal medicine was Gwibi-tang-gagambang, Soyo-san-gagambang, and Dangwiyukhwang-tang-gagambang, every 6 case (20%), followed by Ojeok-san with 2 cases (6.7%). The improvement rate averaged 56.4% for daytime sweating and 53.6% for night sweating. Conclusions: The results suggest that menopausal sweating could improve by treatment of korean medicine, confirming significant treatment effects.
이혜정,Lee, Hye-Jeong 한국식품연구원 2008 한맛한얼 Vol.1 No.2
전통식품의 연구에 있어 우선 필요한 것은 현재까지 기록으로 남아 있는 과거의 조리서(調理書)를 발굴하거나 최근의 조리서를 번역하는 일 등이다. 비록 1900년대에 발간된 것이라 해도 역사적으로는 면면히 전해진 것이기 때문에 우리 음식의 확실한 근간이 되는 것이다.
냉동 블루베리 분말과 검정콩 안토시아닌 혼합 파운드 케이크의 항산화 활성과 품질 특성
이혜정,Lee, Hye Jeong 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.
냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성
이혜정,Lee, Hye Jeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6
A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.
이혜정,박경숙,Lee, Hye-Jeong,Park, Kyung-Sook 한국식품연구원 2008 食品技術 Vol.21 No.1
패스트푸드를 대체할 방법으로 전 조리법의 표준화를 제시하고자 하여 고문헌 20여권을 중심으로 조리법을 조사하였다. 조리법에 활용한 재료는 농산물, 축산물, 수산물, 기타로 분류하여 총 67여종의 조리법을 조사하였고 표준 조리법을 설정, 자료화 하여 보고하였다.