• 베이커리
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• no.8 s.397
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• pp.76-88
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• 2001

• 베이커리
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• no.5 s.322
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• pp.110-111
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• 1995

• 베이커리
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• no.7 s.312
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• pp.134-134
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• 1994

• 베이커리
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• no.4 s.417
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• pp.62-63
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• 2003

• 베이커리
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• no.10 s.387
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• pp.74-77
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• 2000

• 베이커리
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• no.6 s.335
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• pp.134-137
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• 1996

• 베이커리
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• no.11 s.340
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• pp.160-161
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• 1996

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.11-19
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.15-21
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

• Childhood Kidney Diseases
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• v.14 no.2
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• pp.240-245
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• 2010

Nutcracker syndrome refers to the compression of the left renal vein between the abdominal aorta and superior mesenteric artery which can lead to renal vein hypertension. Patients can present with hematuria, proteinuria, dysuria or abdominal pain. In diagnosing the nutcracker syndrome, measurement of the peak velocity ratio of aorto-mesenteric border versus renal hilum by Doppler sonography is useful. Currently, there are few reports about the genetic correlation in this syndrome. We report two cases of the nutcracker syndrome found in male siblings with hematuria.