교수소개

교수소개

교수소개
한정아 사진
한정아
  • 학위: 박사
  • 연구실 : (S관)중앙교수회관 (S421)
  • 연락처 : 02-2287-5357
  • 세부전공 : 식품생명공학전공
이메일
학위
  • 박사, 고려대학교 생명공학과 (세부전공 : 식품생명공학), 200302
  • 석사, 고려대학교 가정학과 (세부전공 : 식품학), 199802
  • 학사, 고려대학교 가정교육과, 199302
경력
  • 지방보조금 심의위원, 서울시, (2017.09~ )
  • 편집위원, 한국식품과학회(국문지) , (2014.01~ )
  • 평이사, 대한가정학회 , (2014.01~ )
  • 평이사, 한국생활과학회 , (2014.01~ )
  • 부교수, 상명대학교, (2013.09~ )
  • 정회원, 한국식품영양과학회 , (2013.01~ )
  • 편집위원, 한국식품조리과학회 , (2011.01~2012.12)
  • 정보간사, 한국식품과학회 , (2010.01~2010.12)
  • 평이사, 한국식품조리과학회 , (2010.01~ )
  • 출제위원, 대학수학능력시험 , (2010. ~2011. )
  • 조교수, 상명대학교 외식영양학과, (2009.09~2013.08)
  • 평의원, 한국식품과학회 , (2009. ~ )
  • 전임강사, 상명대학교 생활환경학부, (2007.09~2009.08)
  • 연구교수, 고려대학교, (2006.06~2007.08)
  • 박사후 연구원, Purdue University, (2003.10~2006.05)
  • 방문연구원, Purdue University, (2000.09~2001.01)
논문
  • Physical and emulsification properties of OSA-corn dextrin with diffeent manufacturing method, Food Hydrocolloids, 201904
  • 씀바귀와 갈근의 추출성분 및 타액분비효과 비교, 한국식품조리과학회지, 201808
  • Physical and functional properties of carrots differently cooked within the same hardness-range, LWT - Food Science and Technology, 201807
  • Pre-treatment effects on softening of carrot during enzyme immersion process, KOREAN J. FOOD SCI. TECHNOL, 201806
  • Comparison of properties and heavy metal contents of paddy and Jeju rices, 한국식품과학회지, 201804
  • Characteristics of some physically modified starches using mild heating and freeze-thawing, FOOD HYDROCOLLOIDS, 201804
  • Antioxidative and nutirtional characteristis of shiitake mushrooms when cooked using different methods, Korean Journal of Food Science and technology, 201802
  • Characteristics of Braised Burdock Gel with Different Gelling Agents, Kor. J. Food Cookery Sci, 201710
  • Development and characterization of thickeners using natural materials, Korean Journal of Food Science and Technology, 201706
  • OSA-감자 덱스트린의 구조 및 유화 특성 연구, 한국식품과학회지, 201702
  • Effect of carrot powder for quality improvement of Maejakgwa, Korean Journal of Food Science and Technology, 2017
  • Nutritive and antioxidative properties of eggplant by cooking conditions, Journal of the Korean Society of Food Science and Nutrition, 201612
  • Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition, FOOD CHEMISTRY, 201605
  • Development of a Cooked Rice Model for Bibimbap and Resulting Physico-digestive Properties, FOOD SCIENCE AND BIOTECHNOLOGY, 201604
  • Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch, CARBOHYDRATE POLYMERS, 201602
  • Enhancement of antioxidant activity of onion powders by browning during drying process, Korean Journal of Food Science and Technology, 201602
  • 당근가루를 첨가한 들깨다식의 품질 특성 연구, 한국식품영양과학회지, 201512
  • 감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성, 한국식품조리과학회지, 201512
  • 소비톨 첨가 시폰 케이크의 품질 특성 연구, 한국식품과학회지, 201510
  • Self-enhancement of GABA in rice bran using various stress treatments, FOOD CHEMISTRY, 201504
  • 카레 분말을 첨가한 유과의 품질특성 연구, 한국식품과학회지, 201504
  • Demand for Elderly Food Development: Relation to Oral and Systemic Health, J Korean Soc Food Sci Nutr, 20150331
저역서
  • 재미있는 식품화학, 수학사, 20110630
  • Derivatization of starch granules as influenced by the presence of channels and reaction conditions, Amer. Chem. Soc.,, 200605
학술발표
  • Ramie Leaf extract properties and its application for antiretrogradation or anti-oxidant on rice cake, 2018 Food technology and probiotics, 20181025
  • Development and evaluation of customized diets for elderly, 한국식품과학회, 20180628
  • Preparation of edible film containing Hyaluronic acid and its saliva secretory effect for the elderly, 한국식품과학회, 20180628
  • Protein Extraction of edible Insects and its Utilization, 한국식품과학회, 20180628
  • Physical modification of granular starches using heating and freeze-thawing, 한국식품과학회, 20180627
  • Characterization of Hyaluronic acid(HA) as a thickener in foods, 한국식품과학회, 20180627
  • Softening effect of burdock processed by several pretreatment followed by enzyme impregnation, 한국식품과학회, 20170622
  • Pretreatment effect on softening of carrot with enzyme injection process, 한국식품과학회, 20170622
  • Softening effect on pork tenderloin by sous-vide combined with fruit protease, 한국식품과학회, 20170622
  • Development of thickeners using nutritional cereals for the elderly with swallowing difficulty, 한국식품과학회, 20170622
  • Antioxidant properties and functional component analysis of shiitake by cooking method, 한국식품과학회, 20170622
  • Sturctural and physical properties of Lxeridium dentatum extract, Korean Society of Food Science and Nutrition, 2017
  • Emulsification properties of OSA potato dextrin for Mayonnaise, 한국식품과학회, 20160817
  • The study of improvement in storage quality of carrot powder added perilla oil, 한국식품과학회, 20160817
  • Changes of functional properties of some vegetables by cooking onditions, 한국식품과학회, 20160817
  • Characterization of rice cake with different amount of Ramie leaf powder, 한국식품과학회, 20160817
  • Quality characteristics and storage stability of calorie-reduced chiffon cakes, Korean Society of Food Science and Technology, 20150605
  • The Study on Development of Thickeners Using Natural Food Materials for People with Swallowing Disorder, Korean Society of Food Science and Technology, 20150605
  • Characterization of β-amylase in ramie leaves and its application for rice cake, Korean Society of Food Science and Technology, 20150605
  • Effect of Cooking Condition for Some Vegetables on Textural and Antioxidant Properties, Korean Society of Food Science and Technology, 20150605
  • Preparation and Characterization of OSA Potato and Corn Dextrin by Ultrasound, Korean Society of Food Science and Technology, 20150605
  • Texture controlling of brown rice by ultrasound treatment, ICC, 20150602
프로젝트
  • 분자량을 달리한 히알루론산의 연하곤란자 식품용 점증소재 개발, 과학기술정보통신부/한국연구재단, (2017.09~2018.02)
  • 천연물 함유 가식성 HA 필름 제조와 고령자 대상 타액 분비 효과 연구, 농림수산식품부, (2017.06~2018.12)
  • 노인 신체 특성, 기호, 식습관 등을 고려한 식품 신소재 개발, 한국식품연구원, (2017.01~2018.12)
  • 고령자용 물성맞춤형 편의식 개발과 개발식이의 건강증진효과 규명, 미래창조과학부/한국연구재단, (2016.06~2019.05)
  • 고령친화형 특수용도식품(Silver Foods) 개발 , 농림수산식품부/한국식품연구원, (2014.01~2016.12)
  • 고령소비자를 위한 식이의 물성단계 기준확립과 맞춤형 식이모델개발, 미래창조과학부/한국연구재단, (2013.06~2016.05)
  • 현지적용 기능성 비빔밥 제조기술 개발과 비만치료 효과 규명, 농림수산식품기술기획평가원, (2011.12~2012.12)
  • 김포 특산물 쌀을 이용한 아이템 및 레서피 개발, 김포인삼쌀맥주사업추진단, (2011.07~2011.11)
  • 쌀가루를 이용한 가정 및 소규모 외식·급식용 조리법 개발, 농림수산식품기술기획평가원, (2010.12~2012.12)
  • 한식 소믈리에(CKCS:Certified Korean Cuisine Sommelier)전문인력 양성과정, 농림수산식품부, (2010.06~2010.11)
top