구성원
명예교수진
김영순
- 직위 명예교수
- 연구분야 식문화 연구, 신소재 적용 식품개발 및 조리방법 연구, 식품의 품질분석 및 항산화 활성 측정, 기존 식재료의 외식 아이템으로의 개발, 전통식품과 외식산업의 실용적 접목
- 전화번호
- 이메일 kteresa@korea.ac.kr
학력
고려대학교 사범대학 가정학과 (식품영양학 전공, 가정학 석사)
명지대학교 대학원 식품영양학과 (식품영양학 전공, 이학박사)
명지대학교 대학원 식품영양학과 (식품영양학 전공, 이학박사)
경력 및 수상
주요경력
College of Pharmacy, Seoul National University, Seoul, Korea. Visiting Professor(2011.09 – 2012.08)
College of Pharmacy, Ewha Womans University Seoul Korea, Visiting Professor (2017.09 ~ 2018.02)
한국식품영양학회 부회장
한국식품영양학회 지부장(서울, 강원지역), 학술간사, 재무간사
동남 보건대학교 식품영양과 교수
궁중음식연구원 전통음식문화 (무형문화재 제 38호, 궁중음식) 과정 수료
궁중음식연구원 전통병과 교육원 (무형문화재 제 38호, 전통병과(떡 전문)과정 수료
경희대학교 임상영양연구소 한방약선 전문가 과정 수료
이탈리아 Laterier del Gusto 요리학교 파스타 과정 수료
더보기
College of Pharmacy, Seoul National University, Seoul, Korea. Visiting Professor(2011.09 – 2012.08)
College of Pharmacy, Ewha Womans University Seoul Korea, Visiting Professor (2017.09 ~ 2018.02)
한국식품영양학회 부회장
한국식품영양학회 지부장(서울, 강원지역), 학술간사, 재무간사
동남 보건대학교 식품영양과 교수
궁중음식연구원 전통음식문화 (무형문화재 제 38호, 궁중음식) 과정 수료
궁중음식연구원 전통병과 교육원 (무형문화재 제 38호, 전통병과(떡 전문)과정 수료
경희대학교 임상영양연구소 한방약선 전문가 과정 수료
이탈리아 Laterier del Gusto 요리학교 파스타 과정 수료
연구논문
International Journals (2017- 2020) :
1. Shin, S. Y., Oh, H., Joung, K. Y., Kim, S. Y., & Kim, Y. S. Effects of Roselle (Hibiscus sabdariffa L.) Calyx Extract on the Physicochemical Characteristics, Antioxidant Activity and Consumer Preference of Yogurt Dressing. Progress in Nutrition, 23(2) – accepted. (2021)
2. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise; Progress in Nutrition, Volume 23, N. 1, – accepted. (2021)
3. Pack, E. C., Jang, D. Y., Cha, M. G., Koo, Y. J., Kim, H. S., Yu, H. H., Park, S. C., Kim, Y. S., Lim, S. H., & Choi, D. W. : Potential for short-term migration of mineral oil hydrocarbons from coated and uncoated food contact paper and board into a fatty food simulant. Food Additives & Contaminants: Part A, 37(5), 858-868. (2020)
4. Koo, Y. J., Pack, E. C., Lee, Y. J., Kim, H. S., Jang, D. Y., Lee, S. H., Kim, Y. S., Lim, K. M., & Choi, D. W. : Determination of toxic metal release from metallic kitchen utensils and their health risks. Food and Chemical Toxicology, 145, 111651.(2020)
5. Lee, Y. N. & Kim, Y. S. : Nipa Palm (Nypa Fruticans) Improves the Storage Quality and Antioxidant Activity of Rice Cake (Sulgidduk). Progress in Nutrition, 22(4) – accepted. (2020)
6. Cho, D. K., Lee, B., Kim, S. K., O, H., Kim, Y. S., & Choi, Y. M. : Comparison of quality characteristics and palatability between sousvide cooked pork loin patties with different searing treatments. Food Science of Animal Resources, https://doi.org/10.5851/kosfa.2020.e90 – published online. (2020)
7. Dong Kook Cho, Boin Lee, Hyeonbin Oh, Jae Sang Lee, Young-Soon Kim*, Young Min Choi*:Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties ; Foods, 9(8), 2304-8158(2020)
8. C. H. Park, B. Lee, E. Oh, Y. S. Kim,*, and Y. M. Choi*: Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat, ; Journal of Poultry Science, 99:3286–3291(2020)
9. Phylim Lee, Hyeonbin Oh, Si Yeon Kim, Young-Soon Kim*: Effects of d‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes; Journal of Food Processing and Preservation, e14472 (2020)
10. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute; Journal of Dairy Science, 103(2), 1324-1336, (2020)
11. Hyeonbin Oh, Phylim Lee, Si Yeon Kim, Young-Soon Kim*: Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast; Journal of Aquatic Food Product Technology, 29(2), 167-174 (2020)
12. Phylim Lee, Hyeonbin Oh, Si Yeon Kim, Young-Soon Kim*: Textural, physical and retrogradation properties of muffin prepared with kamut (Triticum Turanicum Jakubz); Italian Journal of Food Science, 32(1) (2020)
13. Lee, P., O, H., Kim, S. Y., & Kim, Y. S. : Physicochemical characteristics and quality properties of a cereal-based beverage made with roasted kamut (Triticum turgidum ssp.). Journal of the Korean Society of Food Science and Nutrition, 48(10), 1112-1119. (2019)
14. Oh, H., Choi, B. B., & Kim, Y. S. : Changes on the quality of donuts using psyllium husk as powder and edible coatings. Journal of the Korean Society of Food Science and Nutrition, 48(10), 1127-1134. (2019)
15. Ka-Young Song, Young-Soon Kim* : Effect of mucilage extracted from Basil (Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel; Journal of Food Processing and Preservation, 43(11), e14191 (2019)
16. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: Addition of firik improves the antioxidant and quality characteristics of steamed rice cake (Sulgidduk); Progress in Nutrition, 21(2), 430-439 (2019)
17. Hyeonbin O, Ka-Young Song, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim*: Effects of chia (Salvia Hispanica L.) seed roasting conditions on quality of cookies; Italian journal of food science Vol. 31, n.1 54-66 (2019)
18. Hyeonbin O, Ka-Young Song, Yangyang Zhang, Young-Soon Kim*: Effects of adding Radicchio (Cichorium intybus L.) powder to rice cake(Sulgidduk) on the quality; PROGRESS IN NUTRITION, 246-254 (2018)
19. Ki Youeng Joung, Hyeonbin O, So Yeon Shin, Young-Soon Kim*: Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method; KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 38(3), 506-514 (2018)
20. Ki Youeng Joung, Hyeonbin O, So Yeon Shin, Young-Soon Kim*: Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham; MEAT SCIENCE, 1-7 (2018)
21. Hyung Soo Kim, Eun Chul Pack, Ye Ji Koo, Ye Jin Lee, Dae Kwan Sung, Seung Ha Lee, Young Soon Kim, Kyeng Hee Kwon, Kyung Mun Lim, Dae Yong Jang, Dal Woong Choi : Quantitative analysis of menthol and identification of other flavoring ingredients in capsule cigarettes marketed in Korea, REGULATORY TOXICOLOGY AND PHARMACOLOGY,92, 420-428(2018)
22. Chakradhar Dasagrandhi, Young-Soon Kim, In-Hwan Kim, Ching T. Hou, Hak Ryul Kim : 7,10-Epoxyoctadeca-7,9-dienoic Acid: A Small Molecule Adjuvant That Potentiates beta-Lactam Antibiotics Against Multidrug-Resistant Staphylococcus aureus; INDIAN JOURNAL OF MICROBIOLOGY, 57(4),461-469 (2017)
23. Ka-Young Song, Hyeonbin O, Yangyang Zhang, Ki Youeng Joung, Dal Woong Choi, Young-Soon Kim* :Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake); PROGRESS IN NUTRITION, 19(4), 442-449 (2017)
24. Ka-Young Song, Hyeonbin O, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim* :EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES; ITALIAN JOURNAL OF FOOD SCIENCE, 29(4), 681-696 (2017)
25. Sohee Moon, Mak-soon Lee, Sunyoon Jung, Bori Kang, Seog-Young Kim, Seonyoung Park, Hye-Yeon Son, Chong-Tai Kim, Young-Hee Jo, In-Hwan Kim, Young-Soon Kim, Yangha Kim : High Hydrostatic Pressure Extract of Ginger Exerts Antistress Effects in Immobilization-Stressed Rats; JOURNAL OF MEDICINAL FOOD, 20(9), 864-872 (2017)
26. Yangyang Zhang, Ka-Young Song, Hyeonbin O, Young-Soon Kim* :Quality characteristics and antioxidant activities of mung bean starch gel containing eggplant (Solarium melongena L.) peel powder; PROGRESS IN NUTRITION, 19(3), 312-322(2017)
27. Changhoon Chai, Kyung-Soo Lee, Goo-Sang Imm, Young Soon Kim, Se-Wook Oh : Inactivation of Clostridium difficile spore outgrowth by synergistic effects of nisin and lysozyme; CANADIAN JOURNAL OF MICROBIOLOGY, 63(7), 638-643 (2017)
28. Hyeonbin O, Byung Bum Choi, Young-Soon Kim*: Quality characteristics and antioxidant activities of Sulgidduk (rice cake) added with chia (Salvia hispanica L.) seed powder; JOURNAL OF THE KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION, 46(1), 61-67 (2017)
더보기
1. Shin, S. Y., Oh, H., Joung, K. Y., Kim, S. Y., & Kim, Y. S. Effects of Roselle (Hibiscus sabdariffa L.) Calyx Extract on the Physicochemical Characteristics, Antioxidant Activity and Consumer Preference of Yogurt Dressing. Progress in Nutrition, 23(2) – accepted. (2021)
2. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise; Progress in Nutrition, Volume 23, N. 1, – accepted. (2021)
3. Pack, E. C., Jang, D. Y., Cha, M. G., Koo, Y. J., Kim, H. S., Yu, H. H., Park, S. C., Kim, Y. S., Lim, S. H., & Choi, D. W. : Potential for short-term migration of mineral oil hydrocarbons from coated and uncoated food contact paper and board into a fatty food simulant. Food Additives & Contaminants: Part A, 37(5), 858-868. (2020)
4. Koo, Y. J., Pack, E. C., Lee, Y. J., Kim, H. S., Jang, D. Y., Lee, S. H., Kim, Y. S., Lim, K. M., & Choi, D. W. : Determination of toxic metal release from metallic kitchen utensils and their health risks. Food and Chemical Toxicology, 145, 111651.(2020)
5. Lee, Y. N. & Kim, Y. S. : Nipa Palm (Nypa Fruticans) Improves the Storage Quality and Antioxidant Activity of Rice Cake (Sulgidduk). Progress in Nutrition, 22(4) – accepted. (2020)
6. Cho, D. K., Lee, B., Kim, S. K., O, H., Kim, Y. S., & Choi, Y. M. : Comparison of quality characteristics and palatability between sousvide cooked pork loin patties with different searing treatments. Food Science of Animal Resources, https://doi.org/10.5851/kosfa.2020.e90 – published online. (2020)
7. Dong Kook Cho, Boin Lee, Hyeonbin Oh, Jae Sang Lee, Young-Soon Kim*, Young Min Choi*:Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties ; Foods, 9(8), 2304-8158(2020)
8. C. H. Park, B. Lee, E. Oh, Y. S. Kim,*, and Y. M. Choi*: Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat, ; Journal of Poultry Science, 99:3286–3291(2020)
9. Phylim Lee, Hyeonbin Oh, Si Yeon Kim, Young-Soon Kim*: Effects of d‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes; Journal of Food Processing and Preservation, e14472 (2020)
10. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute; Journal of Dairy Science, 103(2), 1324-1336, (2020)
11. Hyeonbin Oh, Phylim Lee, Si Yeon Kim, Young-Soon Kim*: Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast; Journal of Aquatic Food Product Technology, 29(2), 167-174 (2020)
12. Phylim Lee, Hyeonbin Oh, Si Yeon Kim, Young-Soon Kim*: Textural, physical and retrogradation properties of muffin prepared with kamut (Triticum Turanicum Jakubz); Italian Journal of Food Science, 32(1) (2020)
13. Lee, P., O, H., Kim, S. Y., & Kim, Y. S. : Physicochemical characteristics and quality properties of a cereal-based beverage made with roasted kamut (Triticum turgidum ssp.). Journal of the Korean Society of Food Science and Nutrition, 48(10), 1112-1119. (2019)
14. Oh, H., Choi, B. B., & Kim, Y. S. : Changes on the quality of donuts using psyllium husk as powder and edible coatings. Journal of the Korean Society of Food Science and Nutrition, 48(10), 1127-1134. (2019)
15. Ka-Young Song, Young-Soon Kim* : Effect of mucilage extracted from Basil (Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel; Journal of Food Processing and Preservation, 43(11), e14191 (2019)
16. Si Yeon Kim, Hyeonbin O, Phylim Lee, Young-Soon Kim*: Addition of firik improves the antioxidant and quality characteristics of steamed rice cake (Sulgidduk); Progress in Nutrition, 21(2), 430-439 (2019)
17. Hyeonbin O, Ka-Young Song, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim*: Effects of chia (Salvia Hispanica L.) seed roasting conditions on quality of cookies; Italian journal of food science Vol. 31, n.1 54-66 (2019)
18. Hyeonbin O, Ka-Young Song, Yangyang Zhang, Young-Soon Kim*: Effects of adding Radicchio (Cichorium intybus L.) powder to rice cake(Sulgidduk) on the quality; PROGRESS IN NUTRITION, 246-254 (2018)
19. Ki Youeng Joung, Hyeonbin O, So Yeon Shin, Young-Soon Kim*: Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method; KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 38(3), 506-514 (2018)
20. Ki Youeng Joung, Hyeonbin O, So Yeon Shin, Young-Soon Kim*: Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham; MEAT SCIENCE, 1-7 (2018)
21. Hyung Soo Kim, Eun Chul Pack, Ye Ji Koo, Ye Jin Lee, Dae Kwan Sung, Seung Ha Lee, Young Soon Kim, Kyeng Hee Kwon, Kyung Mun Lim, Dae Yong Jang, Dal Woong Choi : Quantitative analysis of menthol and identification of other flavoring ingredients in capsule cigarettes marketed in Korea, REGULATORY TOXICOLOGY AND PHARMACOLOGY,92, 420-428(2018)
22. Chakradhar Dasagrandhi, Young-Soon Kim, In-Hwan Kim, Ching T. Hou, Hak Ryul Kim : 7,10-Epoxyoctadeca-7,9-dienoic Acid: A Small Molecule Adjuvant That Potentiates beta-Lactam Antibiotics Against Multidrug-Resistant Staphylococcus aureus; INDIAN JOURNAL OF MICROBIOLOGY, 57(4),461-469 (2017)
23. Ka-Young Song, Hyeonbin O, Yangyang Zhang, Ki Youeng Joung, Dal Woong Choi, Young-Soon Kim* :Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake); PROGRESS IN NUTRITION, 19(4), 442-449 (2017)
24. Ka-Young Song, Hyeonbin O, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim* :EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES; ITALIAN JOURNAL OF FOOD SCIENCE, 29(4), 681-696 (2017)
25. Sohee Moon, Mak-soon Lee, Sunyoon Jung, Bori Kang, Seog-Young Kim, Seonyoung Park, Hye-Yeon Son, Chong-Tai Kim, Young-Hee Jo, In-Hwan Kim, Young-Soon Kim, Yangha Kim : High Hydrostatic Pressure Extract of Ginger Exerts Antistress Effects in Immobilization-Stressed Rats; JOURNAL OF MEDICINAL FOOD, 20(9), 864-872 (2017)
26. Yangyang Zhang, Ka-Young Song, Hyeonbin O, Young-Soon Kim* :Quality characteristics and antioxidant activities of mung bean starch gel containing eggplant (Solarium melongena L.) peel powder; PROGRESS IN NUTRITION, 19(3), 312-322(2017)
27. Changhoon Chai, Kyung-Soo Lee, Goo-Sang Imm, Young Soon Kim, Se-Wook Oh : Inactivation of Clostridium difficile spore outgrowth by synergistic effects of nisin and lysozyme; CANADIAN JOURNAL OF MICROBIOLOGY, 63(7), 638-643 (2017)
28. Hyeonbin O, Byung Bum Choi, Young-Soon Kim*: Quality characteristics and antioxidant activities of Sulgidduk (rice cake) added with chia (Salvia hispanica L.) seed powder; JOURNAL OF THE KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION, 46(1), 61-67 (2017)
단행본
Flow Chart와 함께하는 실험조리과학. 교문사. 2009.
노인복지를 위한 노인영양관리. 광문각. 2007.
Flow Chart로 배우는 실험조리. 교문사. 2004.
신 지역사회영양학(개정판). 도서출판 효일. 2003.
신 지역사회영양학. 도서출판 효일. 2001
조리이론(CD-ROM). 한국산업인력공단. 2000.
EBS 방송교재, 조리사. 박문각. 1998.
새로운 실험조리. 지구문화사. 1997.
영양교육. 광문각. 1995.
식품. 조리과학. 문운당. 1991.
식품조리학. 백산출판사. 1990.
가정학개론. 형설출판사. 1986.
더보기
노인복지를 위한 노인영양관리. 광문각. 2007.
Flow Chart로 배우는 실험조리. 교문사. 2004.
신 지역사회영양학(개정판). 도서출판 효일. 2003.
신 지역사회영양학. 도서출판 효일. 2001
조리이론(CD-ROM). 한국산업인력공단. 2000.
EBS 방송교재, 조리사. 박문각. 1998.
새로운 실험조리. 지구문화사. 1997.
영양교육. 광문각. 1995.
식품. 조리과학. 문운당. 1991.
식품조리학. 백산출판사. 1990.
가정학개론. 형설출판사. 1986.
