• Food Science and Preservation
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• v.22 no.6
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• pp.838-844
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• 2015

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.

• Journal of Korean Library and Information Science Society
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• v.33 no.1
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• pp.323-344
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• 2002

The purpose of this article is to examine the research trends of 'bibliography' in Korea. By utilizing citation analysis methods, total 1,321 cited references of the 51 articles published by ${\ulcorner}Journal of the Institute of Bibliography{$\lrcorner}$ in 2000 and 2001 are analysed. This analysis is focused on an article's subjects and authors'occupations, the numbers and journal categories of its cited references. Also, this study observes the nationalities and languages of cited references and various items related to authors of cited references. The most of findings of this study are similar to the previous studies. However, it could find that there are minor differences from the existing literatures, in respect to subject areas, the number of cited references and the forms of cited references. In conclusion, this study recommends that bibliographers's collaborative works with related fields such as history and library and information science need to be strengthened, and that qualitative apaches as well as citation analysis methods might be beneficial for further expansion of academic scope of 'bibliography'.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.853-861
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• 2014

Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.

• Journal of Korean Medical classics
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• v.19 no.4
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• pp.226-240
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• 2006

1899년재상대후기적왕궁유지안양소둔발현료갑골문(年在商代後期的王宮유址安陽小屯發現了甲骨文). 갑골문시목전능근거적최가고적고대자료(甲骨文是目前能根據的最可고的古代資料). 십오만다편적갑골문중유흔다유관질병적내용(十五萬多片的甲骨文中有흔多有關疾病的內容). 근거갑골문가고찰질병적원인(根據甲骨文可考察疾病的原因), 질병적치료(疾病的治療), 질병적종류(疾病的種類). 갑골문적질병복사중가이관찰도수(甲骨文的疾病卜辭中可以觀察到首),목(目),이(耳),설(舌),치(齒),골등삼십다종질병(骨等三十多種疾病). 근현대인적질병종류상차불다(근現代人的疾病種類相差不多). 질병적치료자시의관(疾病的治療者是醫官), 궁명규소질신(宮名叫小疾臣). 재래무야시실제상적의관료(再來巫也是實際上的醫官了), 인병료무통과무술래치병(人病了巫通過巫術來治病). 상대시중국오천년역사상최미신적시대(商代是中國五千年歷史上最迷信的時代), 일체사정도향상제혹시조선점복(一切事情都向上帝或是祖先占卜), 안점복적결과래행동(按占卜的結果來行動). 생병적시후야시일양(生病的時候也是一樣), 단시만만지도(但是慢慢知道), 점복불시치병적호판법(占卜不是治病的好辦法), 소이도상대후기질병복사점점소료(所以到商代後期疾病卜辭漸漸小了). 재갑골문질병복사중적병인유상왕(在甲骨文疾病卜辭中的病人有商王), 왕비(王妃), 왕자(往者), 왕신(王臣), 기중대다수시유관상왕적질병적정황(基中大多數是有關商王的疾病的精況). 치료방법수선유약래치병(治療方法首先有藥來治病); 제이침래치료(第二鍼來治療); 제삼애구래치료(第三艾灸來治療);제사안마래치료(第四按摩來治療), 제오아과중유발치치료(第五牙科中有拔齒治療); 제육유접골적치료(第六有接骨的治療). 유갑골문중적질병복사가간출상대적질병종류(由甲骨文中的疾病卜사可看出商代的疾病種類), 치료방법(治療方法), 가이설상대적의학수평상당고(可以設商代的醫學水平相唐高), 저양적능력능구공고전국시대적의술(這樣的能力能구鞏固戰國時代的醫術), 작료한대능사출(作了漢代能寫出)"신농본초경(神農本草經)", "황제내경(黃帝內徑)"등명저적기초(燈明抵敵基礎), 동시장중국적중의학적시원추도상대적학절적근거(同時將中國的中醫學的始源推到商代的학切的根据).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.99-109
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• 2001

다양한 분야에서 시도된 문화 교류 중, 가장 성공적인 혼합은 바로 음식문화의 결합으로 동서양의 맛을 혼합한 Fusion 음식이라고 할 수 있다. Fusion 음식은 세계적인 추세를 보더라도 국내에서 잠시 유행하다가 사라져버릴 장르의 요리는 결코 아니며, 오히려 더욱 다양한 형태의 Fusion 음식을 표방하는 레스토랑들이 생겨날 것이다. Fusion음식이 국적 없는 음식으로서 전통의 맛을 죽인다는 비판도 있지만, 올바른 Fusion 음식은 그저 무국적 음식이 아니라 오히려 전통의 맛을 이어가면서 발전시키는 다음 단계로 보는 것이 정확 할 것이다. Fusion 음식은 결국 여러 나라의 식문화를 합친 결과로, 각 나라의 기본적인 식문화에 바탕을 둔 조리기법이다. 다시 말해서 Fusion 음식의 뿌리는 수백 수 천년을 거슬러 올라가 각 나라의 전통음식이라고 할 수 있으며 오히려 동.서양의 기본적인 조리기법을 완벽하게 숙달해야만 성공적인 Fusion 음식을 구연할수 있는 것이다. 국내에는 이러한 기본적인 원칙이 무시된 채 급하게 도입되면서 현재 다소 침체된 느낌이지만 이 같은 단계를 통하여 발전될 것이고, 이러한 바람직한 경쟁과 연구를 통해 선진국에 비해 현실적으로 현저하게 뒤떨어져 있는 한국의 식문화 수준도 높아질 것이다. 그러나 아무리 새로운 음식과 재료가 쏟아져 들어온다 하더라도 그것을 주체적으로 소화해낼 수 있는 문화적 잠재력이 없다면 "Fusion" 이 라는 것도 단지 한때 흘러가는 하나의 유행일 수밖에 없다. 따라서 한국적인 Fusion 요리의 개발을 통하여 외국인들에게 거부감 없이 쉽게 한국의 맛을 전하고 한국음식의 세계화를 보다 효과적으로 이룰 수 있어야 할 것이다. 특히 된장, 고추장, 김치 등 발효음식의 특성을 살린 Fusion 음식을 개발해 한식의 세계 상품화를 시도해야할 시점이다.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Communications of Mathematical Education
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• v.10
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• pp.393-416
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• 2000

수학교육세계회의(數學敎育世界會議)(ICME)는 ICME수학교육국제위원회(數學敎育國際委員會)가 4년마다 한 번씩 개최하는 행사이다. 수학교육세계회의(數學敎育世界會議)(ICME-9)는 올해(2000년) 7월 31일(월)${\sim}$8월 6일(일)에 일본의 Tokyo동경(東京) 근교 Chiba의 Makuhari막장(幕張)서 개최된다. 전세계에서 4,000여명이 참가하는 큰 규모의 수학교육 관련 행사로써 아시아에서는 처음으로 열린다. 특히 이번 ICME에서는 우리 나라 수학교육자들이 많이 참여하게 되었다. 권오남, 박한식, 신현용 교수는 정규 강연(Regular Lecture)을 하게 되었고, 강완 교수 등 일곱 사람은 분과 모임(WGA, TSG)의 조직 위원(Organizer) 등을 맡아 이 행사의 준비 단계에서부터 중요한 역할을 하고 있다. 그 동안 수학교육에 나타난 떠들썩한 이론들은 거의 대부분 서양에서 시작하였고 우리는 이것을 받아들이기에 급급하였다. 그러나 우리의 주위를 살펴보면 우리에게도 전세계에 알릴 것들이 많이 있다. 이러한 것을 찾아서 더욱 갈고 다듬어서 소개할 때가 되었다. 불확실하거나 흩어진 자료들은 체계적으로 정리하는 한편 그 동안 축적된 경험과 정보들은 세밀히 분석하고 또 이론을 세워서 내어 놓아야한다. 우리 모두 ICME-9에 적극적으로 참여하여 새 천년의 우리 나라 수학교육을 한 단계 높여 보자.