http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
뽕잎 분말 첨가 두부 섭취가 충남 일부 지역에 거주하는 흡연 남자 성인의 손목 골밀도, 생화학 골대사 지표 및 혈청 지질 성상에 미친 영향
김애정,김명환,정건섭,Kim, Ae-Jung,Kim, Myung-Hwan,Chung, Kun-Sub 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1
The effects of mulberry-leaf powder Tofu(MPT) on anthropometric measurements, including bone mineral density(BMD) in the right carpus, biochemical bone turnover markers, serum levels of lipids and macrominerals, were investigated in 30 smoking male adults who lived in Choongnam were given MPT(100 g/day) for 4 weeks. The average ages, number of smoked cigarettes and packyear were 22.38 years, 15.12/day and 3.54 years, respectively. The nutrient contents per 100 g MPT were 86.10 kcal energy, 8.98 g protein, 0.53 mg fiber, 211.33 mg Ca and 1.59 g fat. Anthropometric measurements, including dietary intake using the 24-hours recall method, carpal BMD using DEXA, serum levels of protein, albumin and glucose, lipid profiles (cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol) with Al(atherosclerosis index), HTR, CRF, LHBt, some biomarkers of BMD(serum alkaline phosphatase activity, osteocalcin, urinary DPD), and serum macrominerals(Ca, Ca/P ratio, Mg) and Pb were analyzed before and after consumption of MPT. After MPT consumption, dietary intakes of plant protein, total Ca and plant Ca increased significantly, but there were no significant differences in anthropometric measurements, BMD with bone metabolism markers, serum levels of protein, albumin or glucose, lipid profiles with AI, HTR, LHR and CRF.
전처리 방법 및 숙성온도 변화에 따른 쌀된장의 특성 변화
정승원,김영수,정건섭 ( Sung Won Jung,Young Soo Kim,Kun Sub Chung ) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.1
Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at 32℃ and 15℃. The pH of soak-treated rice-doestjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of 32℃, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the 30∼50 days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. Md, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.