본문
연수정(20.02~21.02) 박사후연구원
식품생명공학과
Tel033-250-6457
E-mailsujung0811@gmail.com
주요경력
주요경력
▶ 학력
학사 건국대학교 축산식품생물공학과 (2006.03 ~ 2010.02)
석사 건국대학교 일반대학원 축산식품생물공학과 (2010.03 ~ 2012.08)
박사 건국대학교 일반대학원 축산식품생물공학과 (2012.09 ~ 2017.08)
▶ 주요경력
건국대학교 축산식품생물공학과 시간강사 (2017.09 ~ 2018.02)
건국대학교 BK21플러스 축산식품사업단 신진연구인력 (2017.09 ~ 2018.08)
일본 돗토리대학 박사후연구원 (2018.09 ~ 2019.08)
▶ 주요연구분야
천연물 유래 유효성분의 추출 및 분석 / 항비만 관련 동물실험 / 미생물을 이용한 발효 연구
▶ 주요연구업적
논문
Accepted (2019.10) | Journal of food quality | Evaluation of effect of extraction solvent on selected properties of olive leaf extract |
2020.01 | CYTA journal of food | Quality Characteristic and Antioxidant Activity of Yogurt containing Olive Leaf Hot Water Extract |
2020.01 | Arabian journal of chemistry | In vitro antioxidant actions of sulfur-containing amino acids |
2019.10 | Food Science of Animal Resources | Effects of Lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yogurt during refrigerated storage |
2109.10 | Foods | In vitro studies of fermented Korean chung-yang hot pepper phenolics as inhibitors of key enzymes relevant to hypertension and diabetes |
2019.09 | Foods | Evaluation of lignan compound content and bioactivity of raw omija and sugared omija in serum of Sprague Dawley rat |
2018.10 | Journal of the science of food and agriculture | Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage |
2018.03 | Italian Journal of Animal Science | Effect of Allium hookeri and whey powder in diet of pigs on physicochemical characteristics and oxidative stability of pork |
2017.12 | Korean Journal for Food Science of Animal Resources | Antioxidant activity and quality characteristics of yogurt added green olive powder during storage |
2017.02 | Journal of Food Science and Technology-mysore | Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage |
2017.02 | Korean Journal for Food Science of Animal Resources | Physical and sensory properties of ice cream containing fermented pepper powder |
2016.12 | Korean Journal for Food Science of Animal Resources | Changes of physicochemical and sensory properties of fermented sausage from sulfur-fed pork |
2016.06 | Korean Journal for Food Science of Animal Resources | Effects of whey powder supplementation on dry-aged meat quality |
2016.02 | Food Science and Biotechnology | Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus S10 |
2016.01 | Journal of Food Science and Technology-mysore | Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat |
2015.12 | Korean Journal for Food Science of Animal Resources | Effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork |
2015.10 | Korean Journal for Food Science of Animal Resources | Effect of dietary processed sulfur supplementation on texture quality, color and mineral status of dry-cured ham |
2015.08 | Korean Journal for Food Science of Animal Resources | Effects of yogurt containing fermented pepper juice on the body fat and cholesterol level in high fat and high cholesterol diet fed rat |
2015.08 | Journal of the Korean Society for Applied Biological Chemistry | Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency |
2013.11 | Bioscience, Biotechnology, and Biochemistry | Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet |
특허
등록 | 2016.09.13 | 10-1658871 | 삼채 첨가 유황돈육 살라미 제조방법 |
출원 | 2012.04.30 | 10-2013-0122243 | 발효 고춧가루를 첨가한 요구르트 제조 방법 |