$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

조리방법에 따른 콩의 무기질 함량
Mineral Contents in Soybeans with Different Cooking Methods 원문보기

한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.28 no.4, 2017년, pp.525 - 535  

김소영 (한국식품연구원 식품분석센터) ,  황진봉 (한국식품연구원 식품분석센터) ,  박지수 (한국식품연구원 식품분석센터) ,  최용민 (농촌진흥청 국립농업과학원 기능성식품과) ,  남진식 (수원여자대학교 식품영양과) ,  이종헌 (수원여자대학교 식품분석연구센터) ,  서동원 (한국식품연구원 식품분석센터)

Abstract ▼ AI-Helper 아이콘AI-Helper

The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested ...

주제어

#soybean   #cooking method   #mineral   #ICP-OES   #ICP-MS  

참고문헌 (29)

  1. Agresearch Magazine(2006) Breeding better beans increasing disease resistance in common beans. Available from https://agresearchmag.ars.usda.gov/2006/jun/beans [cited 2017 July 25] 

  2. Bae EA, Moon GS(1997) A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26(2), 203-208 

  3. Cho JH(2012), Preparation and characteristics of soybean meats prepared by different soybean cultivars. Master's Thesis, Kyongpook National University, pp1-33 

  4. Choi MK, Kang MH, Kim MH(2009) The analysis of copper, selenium, and molybdenum contents in frequently consumed foods and an estimation of their daily intake in Korean adults. Biol Trace Elem Res 128(2), 104-117 

    상세보기 crossref

  5. Egounlety M, Aworh OC(2003) Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J Food Eng 56(2-3), 249-254 

    상세보기 crossref

  6. Fecher PA, Goldmann I, Nagengast A(1998) Determination of iodine in food samples by inductively coupled plasma mass spectrometry after alkaline extraction. J Anal At Spectrom 13(9), 977-982 

    상세보기 crossref

  7. Kim KC, Hwang IG, Yoon GM, Song HL, Kim HS, Jang KI, Jeog HS(2009) Minerals, oxalate and phytate contents of recommended soybean cultivates in Korea. J Korean Soc Food Sci Nutr 38(7), 870-878 

    원문보기 상세보기 crossref

  8. Kim MJ, Kim KS(2005) Functional and chemical composition of Hwanggumkong, Yakong and Huktae. Korean J Food Cook Sci 21(6), 844-850 

  9. Kim SH(2010) A study on the use of health functional foods and its related influencing factors of university students in Korea. Korean J Food Cult 25(2), 150-159 

  10. Kim SY, Seo DW, Park JS, Kim SN, Choi YM, Nam JS(2017) Food composition of raw, boiled, and roasted sweet potatoes. Korea J Community Living Sci 28(1), 59-68 

    원문보기 상세보기 crossref

  11. Krishna GG(1990) Effect of potassium intake on blood pressure J Am Soc Nephrol 1(1), 43-52 

    상세보기

  12. Kwon SH(1972) Origin and importance of protein and oil of Korean soybean. Korean J Food Sci Technol 4(2), 158-161 

  13. Lee MH, Park YH, Oh HS, Kwak TS(2002) Isofalvone content in soybean and its processed products. Korean J Food Sci Technol 34(3), 365-369 

  14. Lee S, Lee YB, Kim HS(2013) Analysis of the general and functional components of various soybeans. J Korean Soc Food Sci Nutr 42(8), 1255-1262 

    원문보기 상세보기 crossref

  15. Lim SS, Lim SY, Yean YH, Min JS, Kim BH, Ka MK, Cho DU(2011) Change and analysis of vocal cords vibration and voice energy by intaking Black bean tea. Korean Inst Communication Sci 2011(6), 980-981 

  16. Lim SY(2010) Comparison of effect of various types of soybeans on mutagenicity and growth of human cancer cell lines. J Life Sci 20(10), 1532-1537 

    원문보기 상세보기 crossref

  17. Ministry of Food and Drug Safety(2016) Korean food standards codex. Korean Food Industry Association, Seoul, Korea, 55-63 

  18. Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY(2011) Quality characteristics of various beans in distribution. J East Asian Soc Diet Life 21(2), 215-221 

  19. Park EJ, Shin JI, Park OJ, Kank MH(2005) Soy isoflavone supplementation alleviates oxisative stress and improves systolic blood pressure in male spontaneously hypertensive rats. J Nutr Sci Vitaminol 51(4), 254-259 

    상세보기 crossref

  20. Park MY, Lee GS, Park SJ(2010) Power food-super food. Seoul: blue happiness publishing Co. 

  21. Rural Development Administration(2011) Standard Food Composition Table. 8th revision, 94-97 

  22. Sa JH, Shin IC, Jeong KJ, Shim TH, Oh HS, Kim YJ, Cheung EH, Kim GG, Choi DS(2003) Antioxidative activity and chemical characteristics from different organs of small black soybean (Yak-Kong) grown in the area of Jungsun. Korean J Food Sci Technol 35(2), 309-315 

  23. Shin Y, Kim SD, Kim BS, Yun ES, Chang MS, Jung, SO, Lee YC, Kim JH, Chae YZ(2011) The content of minerals and vitamins in commercial beverages and liquid teas. J Food Hyg Saf 26(4), 322-329 

  24. Son DY, Kim YJ(2010) Allergenicity of soybeans depending on their variety. Korean J Food Sci Technol 42(5), 627-631 

  25. Source United States Department of Agriculture(2017) Global soybean production. Available from http://www. globalsoybeanproduction.com [cited 2017 July 25] 

  26. Statistics Korea(2016) The statistics of bean production in Korea. Available from https://sgis.kostat.go.kr [cited 2017 July 26] 

  27. Toda T, Sakamoto A, Takayanagi T, Yokotsuka K(2000) Changes in isoflavone compositions of soybean foods during cooking process. Food Sci Technol Res 6(4), 314-319 

    상세보기 crossref

  28. $Wikipedia^{(R)}$ (2017) About soybean. Available from https://en.wikipedia.org/wiki/Soybean [cited 2017 July 25] 

  29. Youn HS(2005) New nutritional concepts of vitamins and minerals. Korean J Ped 48(12), 1295-1309 

저자의 다른 논문 :

LOADING...

관련 콘텐츠

오픈액세스(OA) 유형

GOLD

오픈액세스 학술지에 출판된 논문

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로