지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.12
- 수록면
- 353 - 362 (10page)
이용수
초록· 키워드
오류제보하기
This study attempted to determine the effects of fermented green tea extracts on hair by using them in a perm. For this, hair is bleached, and then the fermented green tea extracts and water were supplied to the hair using a mist sprayer. Then the hair was permed, and hair damage was tested. Regarding hair moisture levels and wave formation, specifically, the morphological changes of hair were investigated with the Scanning Electron Microscope(SEM). The study results found the following. In terms of wave formation, the fermented green tea extract-based perm was much better than the general perm. In addition, hair bleaching was more serious in the latter. According to analysis on hair moisture using SEM, hair damage was more prevalent in the general perm as well. Therefore, it was confirmed that green tea extract-based perms cause less damage to the cuticle. In other words, the potential of fermented green tea extracts as a hair cosmetics material was discovered. Furthermore, it appears that the study results contribute to the development of low-irritating scalp and hair care products using the anti-inflammatory and antimicrobial properties of the fermented green tea extracts.
목차
Abstract
1. 서론
2. 실험
3. 결과 및 고찰
4. 결론
References
참고문헌 (22)
참고문헌 신청
1. [학위논문] - S. H. Kim / 2004 / A Study on the Blood, Contents of Amino Acid on the Hair and Hair Impairment by the Lever of Protein Intake / 박사 / Dong Dulk Womens University
2. [단행본] - S. T. Joe / 2005 / Hair Science / Changgu Cultural History : 18 ~ 164
3. [학술지(정기간행물)] - H. J. Sheo / 1999 / The Antibacterial Action of Garlic, Onion, Ginger and Red Pepper Juice / J. of the Korean Society of Food Science and Nutrition 28 (1) : 94 ~
4. [학위논문] - K. H. Choi / 2002 / The Ingredient Changes in Green Tea, Fermented Tea, and Black Tea According to the Degree of Fermentation / 석사 / Sunchon National University
5. [학술지(정기간행물)] - B. H. Ryu / 2001 / Inhibition of Chitin Sulfate on Human Low Density Lipoprotein(LDL) Oxidation by Microphages / J. Food Hyg. Safety 16 (4) : 342 ~
2. [단행본] - S. T. Joe / 2005 / Hair Science / Changgu Cultural History : 18 ~ 164
3. [학술지(정기간행물)] - H. J. Sheo / 1999 / The Antibacterial Action of Garlic, Onion, Ginger and Red Pepper Juice / J. of the Korean Society of Food Science and Nutrition 28 (1) : 94 ~
4. [학위논문] - K. H. Choi / 2002 / The Ingredient Changes in Green Tea, Fermented Tea, and Black Tea According to the Degree of Fermentation / 석사 / Sunchon National University
5. [학술지(정기간행물)] - B. H. Ryu / 2001 / Inhibition of Chitin Sulfate on Human Low Density Lipoprotein(LDL) Oxidation by Microphages / J. Food Hyg. Safety 16 (4) : 342 ~
이 논문의 저자 정보
이 논문과 함께 이용한 논문
모발의 탈색 및 손상에 미치는 천연 식물 트리트먼트제의 영향
임순녀
,
최창남
한국염색가공학회지
2012
.09
트리트먼트 처리조건에 따른 모발 손상 및 형태학적 변화에 관한 연구
주연빈
,
임순녀
한국염색가공학회지
2015
.09
녹차씨 오일이 염색 및 탈색된 모발의 재손상 및 탈색 방지에 미치는 영향
민명자
,
최문희
,
김귀철
외 1명
KSBB Journal
2013
.10
모발의 퍼머넌트 웨이브 형성 및 탈색에 미치는 열 함유 로드의 영향
전현진
,
정찬이
,
임순녀
한국염색가공학회지
2014
.03
미세다륜침을 이용한 스피루리나 함유 화장품의 효과 연구
정수진
,
이현진
,
리순화
한국산학기술학회 논문지
2017
.06
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2016-551-001074258