다시마와 다시마 요구르트의 변비해소 효과
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김현진 | - |
dc.contributor.author | 김순임 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T11:10:57Z | - |
dc.date.issued | 2008-02 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8001 | - |
dc.description.abstract | In an effort to make a functional and stable yogurt, this study investigated the improvement effects of sea The intestinal improvement effect of the extract was measured by the charcoal meal transit method, employing Balb/C mice. And constipation relief was compared utilizing the loperamide-induced constipation method, employing SD rats. Charcoal meal transit was remarkably increased in the mice receiving sea tangle extract as compared to the controls. The constipation relief effects of the sea tangle and sea tangle yogurt were evaluated by measuring fecal amounts in the rats after adding them to water. The fecal contents increased remarkably in the sea tangle administered rat groups as compared to the control group. In addition, different yogurt samples were used to evaluate the characteristics of the sea tangle gurt with sea tangle as well as without. At the same time, acidity slowly increased as the storage duration increased. As time elapsed, the amounts of viable cells increased in both yogurts (with and without sea tangle). In the sensory evaluation, significant differences were shown between the sea tangle yogurt and the control for color, flavor, sweetness, and overall quality. Overall, based on the combined results of the intestinal function effects and sensory evaluation, the 0.25% sea tangle yogurt proved to be superior. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 다시마와 다시마 요구르트의 변비해소 효과 | - |
dc.title.alternative | Effects of Sea Tangle Extract and Sea Tangle Yogurt on Constipation Relief | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.24, no.1, pp 59 - 67 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 24 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 59 | - |
dc.citation.endPage | 67 | - |
dc.identifier.kciid | ART001245374 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | charcoal meal transit method | - |
dc.subject.keywordAuthor | sea tangle yogurt | - |
dc.subject.keywordAuthor | constipation relief | - |
dc.subject.keywordAuthor | loperamide-induced constipation method | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2674393 | - |
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