• 베이커리
• /
• no.12 s.389
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• pp.54-56
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• 2000

• 베이커리
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• no.2 s.343
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• pp.34-47
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• 1997

• 베이커리
• /
• no.7 s.408
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• pp.116-117
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• 2002

• 베이커리
• /
• no.9 s.350
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• pp.108-108
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• 1997

• 베이커리
• /
• no.8 s.397
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• pp.62-69
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• 2001

• 베이커리
• /
• no.7 s.444
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• pp.164-167
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• 2005

일본 양과자 업계는 양과자의 본고장 프랑스의 기술을 뛰어넘어 독자적인 세계를 구축하며 최고의 절정기를 누리고 있다. '스위트 재팬'은 절대미각을 자랑하며 시각적으로도 100%만족시키는 제품을 선보이는 일본 유명 제과점과 쉐프 성공 비법을 공개하는 코너이다. 이번 호에는 동경 지유가오카에서 프랑스 전통 과자를 맛 볼 수 있는 곳으로 인기가 높은 '파티스리 파리 세베이유(Pâtisserie Paris S'éveille)'를 소개한다.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.461-468
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• 2006

콩가루 50, 75, 100% 첨가 콩 반죽에 0, 1, 3%의 아몬드 첨가와 0, 20, 40분의 반죽 정치시간을 통해 제조 된 콩 과자 반죽에서 ${\beta}-glucosidase$ 활성을 측정하였고 콩 과자에서의 이소플라본 함량 및 aglycone 이소플라본 변화를 연구하였다. 일반적으로 콩가루 첨가량이 증가 될수록, 아몬드 첨가량이 증가할수록 반죽의 ${\beta}-glucosidase$ 효소 활성도는 높았으며 반죽 정치시간 20분이 0분이나 40분 보다 효소 활성이 유의적으로 높았다. 콩 과자 반죽에 포함된 이소플라본 함량은 예상된 함량 보다 약 15.2-31.5% 가량 적게 검출 되었다. 콩가루의 이소플라본 분포에 비해 콩 과자는 aglycones과 $6@-O-{\beta}-glucosides$는 증가하였고 $6@-O-malonyl-{\beta}-glucosides$는 감소하였다. 콩 과자의 aglycone 함량 증가에는 아몬드 첨가 보다 반죽 정치시간 증가가 더 효율적이었다.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.421-426
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• 1986

The carbohydrate characteristics and storability of two Korean traditional confections Seban-kangjeong (a Korean fried waxy-rice cookie) and starch-dashik (a Korean pressed starch cookie) were studied as compared with two Western confections fried cookie and biscuit. Seban-kangjeong showed lower contents of starch and sucrose and higher content of reducing sugar whereas starch-dashik showed higher contents of starch and sucrose and lower content of reducing sugar. Moisture content was higher in Korean confections than in Western confections. The degree of gelatinization was higher in Seban-kangjeong and fried cookie which were made through a frying process. Moisture adsorption isotherms were constructed for the four products. In storage test for 6 months under different temperature and humidity conditions, the relative humidity maintaining the initial moisture content of products was 68% for Seban-kangjeong and starch-dashik and 20% for fried cookie and biscuit. The ratio of retrogradation in storage was 15% in Seban-kangjeong, 20% in starchdashik and 28% in fried cookie and biscuit, showing the lowest progress in freezer storage.

• Food Science and Preservation
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• v.6 no.3
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• pp.281-285
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• 1999

Physical and chemical changes of black rice cake were investigated to determine its packaging material during storage. Black rice cake was packaged with polyethylene(PE) or polypropylene(PP) film and stored in RH 65% at 20$^{\circ}C$ for 5 months. There were no differences between PP and PE films for color, hardness and rancidity during storage, while weight change and water activity were slightly different between two films. Weight and water activity of black rice cakes packaged with PE or PP were increased during storage. Weight change and water activity of PE were slightly higher than those of PP. In conclusion, quality changes of black rice cake packaged with flexible packaging materials were little different between PP and PE during storage.

• Journal of Convergence for Information Technology
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• v.10 no.7
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• pp.249-256
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• 2020

To investigate the natural cosmetic ingredients of Benincasa hispida seed extract on skin care, we measured anti-oxidant and anti-inflammatory, and whitening effect. DPPH free radical scavenging activity was increased in a dose-dependent manner. The total phenolic content was higher in methanol extract (22.42±0.002 mgGAE/g) than water extract (9.77±0.002 mgGAE/g). MTT assay was demonstrated that the seed extract did not have a cytotoxic effect in RAW264.7 and B16F10 cell lines. We also examined to find out the inhibitory activity on NO production and secretion of TNF-α cytokine in LPS-induced RAW264.7 cells. In B16F10 melanoma cells, the seed extract significantly suppressed α-MSH induced melanin synthesis. Furthermore, westernblot analysis revealed that methanol extract dramatically downregulated the expression level of MITF, TRP-1 and TRP-2. Taken together, the B. hispida seed extract posses anti-oxidant, anti-inflammatory and skin whitening activities, which might provided its functional efficacy in cosmetic materials.