최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.5, 2006년, pp.655 - 660
성종환 (부산대학교 식품공학과) , 박성균 (부산대학교 식품공학과) , 박은미 (부산대학교 식품공학과) , 김한수 (부산대학교 식품공학과) , 김동섭 (부산대학교 식품공학과) , 정헌식 (경북대학교 식품생물산업연구소)
To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Hyun, Y.H., Koo, B.S., Song, J.E. and Kim, D.S. (2004) Food materials. Hyungseul Publish, Daegu, p. 81-84
Colditz, G.A., Branch. L.G., Lipnick, R.J, Willett, W.C., Rosner, B., Posner, B.M. and Hennekens, C.H. (1985) Increased green and yellow vegetable intake and lowed cancer deaths in an elderly population. Am. J. Clin. Nutr., 41, 32-37
Lee, Y.S., Jang, W.S., Eui, M.J., Lee, S.J. and Jang, J.J. (1990) Inhibitory effect of Chinese cabbage extract on diethylnitrosamine-induced hepatic foci in Sprague-Dawley rats. J. Korean Cancer Assoc., 22, 355-359
Park, K.W., and Kim, M.Z. (1985) Influence of cultivar and storage period on the quality of Chinese cabbage. J. Kor. Soc. Hort. Sci., 26, 299-303
Kim, R.D., Yun, S.J. and Chung, H.D. (1994) Separation of yellow pigments in the inner leaves of Chinese cabbage and their relationship with taste. J. Korean Soc. Hort. Sci., 35, 525-533
Kim, J.Y., Lee, E.J., Park, S.K., Choi, G.W. and Baek, N.K. (2000) Physicochemical quality characteristics of several Chinese cabbage cultivars. Korean J. Hort. Sci. Technol., 18, 348-352
Kim, Y.S. and Rhee, H.S. (1985) The changes of chlorophylls in blanched and fermented Chinese cabbage. Korean J. Soc. Food Sci., 1, 27-32
Yang, Y.J. and Pek, U.H. (1996) Effect of CA storage on postharvest quality and color changes of Chinese cabbage grown in spring. J. Korean Soc. Hort. Sci., 37, 662-665
Kang, E.J., Jeong, S.T., Lim, B.S. and Jo, J.S. (1999) Quality changes in winter Chinese cabbage with various storage methods. Korean J. Postharvest Sci. Technol., 6, 173-178
Kim, G.H., Kang, J.K. and Park, H.W. (2000) Quality maintenance of minimally processed Chinese cabbage for Kimchi preparation. J. Korean Soc. Food Sci., 29, 218-223
Lee, S.H. and Kim, S.D. (1988) Effect of starter on the fermentation of Kimchi. J. Korean Soc. Food Nutr., 17, 342-347
Jeon, Y.S., Kye, I.S. and Cheigh, H.S. (1999) Changes of vitamin C and fermentation characteristics of Kimchi on different cabbage variety and fermentation temperature. J. Korean Soc. Food Sci. Nutr., 28, 773-779
Ko, Y.T. and Lee, J.Y. (2004) Quality characteristics of Kimchi prepared with different part of Chinese cabbage and its quality change by freeze-drying. Korean J. Food Sci. Technol., 36, 784-789
Cha, Y.S. and Oh, S.H. (2000) Investigation of $\gamma$ -aminobutyric acid in Chinese cabbage and effects of the cabbage diets on lipid metabolism and liver function of rats administered with ethanol. J. Korean Soc. Food Sci. Nutr., 29, 500-505
Cho, S.H and Park, T.H. (2002) Effect of organic fertilizer, microorganism and seaweed extract application on growth of Chinese cabbage. J. Kowrec., 10, 81-85
Kim, H.Y., Lee, K.B. and Lim, H.Y. (2004) Contents of minerals and vitamins in organic vegetables. Korean J. Food Preserv., 11, 424-429
AOAC (1990) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington DC, USA
Johansson, C.G.. and Hallmer, H. (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem., 31, 476-482
The Korean Society of Food Science and Nutrition (2000) Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, p.256-261
Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acid and sugar in tomato juice. J. Food Sci., 51, 571-580
Nisperos-Carriedo, M.O., Buslig, B.S. and Shaw, P.E. (1992) Simultaneous detection of dehydroascorbic, ascorbic and some organic acids in fruits and vegetables by HPLC. J. Agri. Food Chem., 40, 1127-1132
Mackinney, G. (1941) Absorption of light by chlorophyll solutions. J. Biol. Chem., 140, 315-322
Umeda, K., Tanaka, Y. and Ohira, K. (1971) Carotenoid pattern of Citrus unshiu flesh analysis of orange juice (I). Nippon Shokuhin Kogyo Gakkaishi, 18, 1092-1098
Sclmeeman, B.O. (1986) Physical and chemical properties, methods of analysis, and. physiological effects. Food Technol., 104-110
Oh, W.K. and Kim, S.B. (1985) Effect of ammonium nitrate plus potash in comparison with urea plus potash on the yield and content of some mineral nutrient elements of Chinese cabbage. Korean J. Soil Sci. Fert., 18, 407-412
Rautenkranz, A.A.F., Li, L., Machler, F., Martinoia, E. and Oertli, J.J. (1994) Transport of ascorbic and dehydroascorbic acids across protoplast and vacuole membranes isolated from barley leaves. Plant Physiol., 106, 187-193
Rock, C.L., Fada, R.D., Jacob, R.A. and Bowen, P.E. (1996) Update on the biological characteristics of the antioxidant micronutrients: Vitamin C, vitamin E, and the carotenoids. J. American Dietetic Association, 96, 693-703
Lanfer-Marquez, U.M., Barros, R.M.C. and Sinnecker, P. (2005) Antioxidant activity of chlorophylls and their derivatives. Food Research International, 38, 885-891
Miller, N.J., Sampson, J., Candeias, L.P., Bramley, P.M. and Rice-Evans, C.A (1996) Antioxidant activities of carotenes and xanthophylls. FEBS Letters, 384, 240-242
※ AI-Helper는 부적절한 답변을 할 수 있습니다.