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Soybean Whey에 培養한 Candida guilliermondii의 成長條件
李江子,朴正隆 영남대학교 자원문제연구소 1983 資源問題硏究 Vol.2 No.-
For microbial protein production this experiment was conducted to select a suitable yeast strain that could be grown in soybean whey and to determine its growth conditions. 1) Among yeast strains tested. C. guilliermondii showed the best result when it It· was grown in soybean whey for 48 hrs. The turbidity was increased from 0.1 to 3.5~3.5 and the number of cells was 2.9×10s/m1. 2) The protein concent of C. utilis and C. guilliermondii cultivated for 48 hrs was 152.9mg per g of dry cells and 180.6mg per g of dry cells, respectively. The protein content of C. guilliermondii was about 25% higher than that of C. utilis. 3) Optimum growth temperature and pH of C. guilliermondii was 30" C and pH 5.5, respectively. 4) As a nitrogen source ammonium acetate gave the most significant effect on the growth of C. guilliermondii, however, ammonium sulfate and urea had a little effect. 5) The production of yeast cells was increased almost proportionally to the degree of concentration.
인천 지역 가정 거주 노인과 시설 거주 노인의 식행동 비교 연구 : The Elderly Living in Home and the Elderly Nursing Home
이강자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.2
This study is investigate the eating behavior between the elderly living at home and the elderly at nursing home in Inchon City. This survey was carried out by questionaires. The result are summarized as the followings: 1. Both the elderly living at home and the elderly at nursing home are not smoking and drinking. They are in good health. 2. The elderly living at home and the elderly at nursing home have diseases like neuralgia, hypertension, diabetes etc. 3. Both the elderly living at home and the elderly at nursing home have methods of health care of a regular eating and a good sleeping. The elderly at nursing home have a regular medical examination but the elderly living at home do not. 4. Health giving drugs are depression of blood pressure, a medicine for the stomach and bowels, an anodyne. And health giving sports are walking and jogging. 5. The elderly living at home and the elderly at nursing home are significant relationship on knowledge of nutrition. 6. The elderly living at home and the elderly at nursing home prefer to taste sweet, boiling, Korean foods. 7. The elderly living at home have meats once a week and the elderly at nursing home have twice a week. Both the elderly living at home and the elderly at nursing home have fish, fruits, vegetables twice a week. The elderly at nursing home have milks twice a week. 8. The frequency of snack intake is higher the elderly at nursing home than the elderly living at home. 9. The elderly living at home and the elderly at nursing home are satisfied their dietary life.
「간편조선요리제법」의 분석적 연구 : 主食, 饌物類 Main Dishes, Side-Dishes
이강자 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
「Ganpyun Chosun Yori Jebup」, a book of cooking was written in Korean in 1934. The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book. Findings from this book are summarized as follows : 1. There were 8 kinds of Bap and 18 kinds of Zook. 2. There were 31 kinds of Korean Soup, 10 kinds of Ziggae, 4 kinds of Jun-gol. 3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua, 18 kinds of Na-mool, 4 kinds of Moo-shim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish. 4. Utensil to be used che(sieve), sot(pot), nambi(pan), Sugarak(spoon), and yang poon(bowl). 5. The measuring units were various, for example mal, doi, hob, etc. 6. The processing of cooking included preparation and boiling process. The processing of preparation were puting, mixing, and being cold, and the processing of heating were steaming and boiling.
주부의 가공식품에 대한 인식 및 소비 연구 : 인천 지역을 중심으로
이강자 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3
This study was surveyed concept and consumption for Instant foods by homemakers in Inchon city. The result of study were as follows. 1. In the view of integral numberized high, middle, low, high group reached 19.2%, middle was 50.2% and low showed 30.1%. As higher their ages up, the point was high. 2. Their concept of instant food is close to 'convenience' and 'time saving' but far from 'good for health', 'high nutrition' and 'safe sanitation'. 3. Divied into two groups with positive and negative, which proved their concept of Instant foods as 57.5% positively. Negative group which has negative concept for instant food has a good dietary pattern. Positive group which consists of low ages and high income showed positive attitude for instant foods. 4. Consumption of bread, noodles and soybean sources is little bit higher than other items. Consumption by the group which has low ages, highly educated, having small number of children proved high percentage. Also, the group which has good dietary pattern showed low consumption of instant foods comparing to other group. 5. According to the relation between concept and consumption of the instant foods the group that conceives instant foods positive consumes higher than the group which has negative concept.
「간편조선요리제법」의 분석적 연구 : 발효식품, 떡, 한과, 음청류 Fermentation Foods, Rice Cake, Korean Dessert and Beverage
이강자 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6
The 「Ganpyun Chosun Yori Jebup」, a cook book, was written in Korean in 1934. The analytical results on this book were as follows : 1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32 materials, 3 kinds of Jut with 4 materials, 8 kinds of Jang with 25 materials and 1 kind of Cho with 4 materials. 2. There were 47 kinds of DDug(Korean rice cake) with 38 materials. 3. Hangwa included Yumilgwa, Suksilgwa, Kangjung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials, 4 kinds of Suksilgwa with 7 materials, 6 kinds of Kangjung with 10 materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials. 4. Korean Beverage included Hwachae and Cha(Korean Tea). There were 12 kinds of Hwachae with 39 materials and 4 kinds of Cha(Korean tea) with 5 materials. 5. Nambi and Sot were used as utensil. 6. The measuring units were `mal', 'sul', 'doi , 'hob', 'ryang', `geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming".