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        검색결과 5

        3.
        2001.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The rating instrument to evaluate the quality of nutrition information websites was developed and ten websites which were maintained by nutrition expert(s) and frequently linked to other related sites were evaluated. The rating instrument with 15 questions on credibility, content, purpose, and design was developed. Eleven college students majoring in Food and Nutrition rated each question as 'Yes', 'No', 'Cannot tell' while visiting each site. The questions rated most often as 'Yes' were 'Is it capable for a user to interact with a responsible person for the site?', 'Is the information provided by nutrition expert?', 'Does the information fit in with dietary guideline?' in the order. The questions rated most often as 'No' were 'Is the source of the information indicated?', 'Is the purpose of the site stated?', and 'Is an internal search engine working?', indicating these categories need betterment. The questions rated most often as 'Cannot tell' were 'Is the information current?', 'Is the information provider credible?', indicating that these may be difficult questions for college students to evaluate. Individuals or institutions who are providing nutrition information on the internet now or plan to provide later are expected to consider the problems pointed out in this study, and offer highly qualified information to the users in an effective way. Various rating instruments to evaluate the quality of nutrition information websites can be developed based on a variety of criteria. It is, however, to be desired that a standardized rating instrument would be developed by a leading group of nutrition experts, and the results of site review with the instrument be open to the public in order to improve the quality of Korean nutrition information on the internet.
        4,000원
        4.
        1994.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        야마토카세이의 콩 β-아밀라아제를 DEAE-cellulose 이온교환 크로마토그래피, Sdphadex G-100겔 크로마토그래피, CM Sephadex G-50 이온교환 크로마토그래피로 정제하였다. 정제효소는 1020unit/㎎의 비활성을 나타냈고, 폴리아크릴아미드 전기이동으로 순수하였다. 반응산물은 말토오스만을 유리해 다른 아밀라아제의 활성은 나타내지 않아 효소적으로 순수하였다.
        4,000원
        5.
        1991.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was carried out to investigated the influence of methionine addition on quality of pork carcasses, 48 crossbred pigs were alloted to 4 treatments, NRC methionine requirement(A), additions of 0.035%(B), 0.07%(C) and 0.105%(D) to NRC methionine requirement. The results obtained are summarized as follows : 1. Cut meats were not significantly affected by methionine levels. But the treatment C showed slightly higher than the other treatments. 2. Chemical compositions of cut meats were not different from treatments. However, the treatment D showed slightly higher moisture, crude fat and ash contents than other treatments. And crude protein content was better in treatment C than the other treatments. 3. There was no significant difference the among treatments, the best value of water holding capacity was recorded with the treatment C, and pH value of the treatment A and D increased as compared with the treatment B and C.
        4,000원