Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hag-Lyeol Kim"'
Publikováno v:
Korean Journal of Food Preservation. 21:520-528
The purpose of this study was to evaluated a phthalate, heavy metal contents and physicochemical quality properties in korean mudflat solar salt and foreign salts. DEHP in mudflat solar salt (MSS) was detected a low level (9.00~669.89 ppb), but it wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::980fc51f68552efecb119c71f9f2ae36
https://doi.org/10.11002/kjfp.2014.21.4.520
https://doi.org/10.11002/kjfp.2014.21.4.520
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 43:1048-1054
The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time cours
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed045e6f87de6c7786c91392bbc1f20e
https://doi.org/10.3746/jkfn.2014.43.7.1048
https://doi.org/10.3746/jkfn.2014.43.7.1048
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:1460-1466
The purpose of this study was to evaluate plasticizer pollution levels in mudflat solar salt, salt water and sea water of the nationwide saltpan. Also, it was analyzed the relationship between DEHP in solar salt and PVC mat following private period.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c1a21bafb7ef985e8ce81d7725a144
https://doi.org/10.3746/jkfn.2012.41.10.1460
https://doi.org/10.3746/jkfn.2012.41.10.1460
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:1014-1019
This study was conducted to evaluate the heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan. In mudflat solar salt, moisture contents were significantly different (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11b33a20ba2d2686e0e5164c07f39499
https://doi.org/10.3746/jkfn.2012.41.7.1014
https://doi.org/10.3746/jkfn.2012.41.7.1014
Publikováno v:
Food Science and Biotechnology. 19:777-784
This study was performed to investigate the physicochemical characteristics after producing chitosansalt by adding chitosan to salt. Cl− value of chitosan-salt was same with that of the control group and that meant the salinity of the chitosan-salt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a88e40b7f25caf32eee369e7c2a092a5
https://doi.org/10.1007/s10068-010-0109-8
https://doi.org/10.1007/s10068-010-0109-8
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:445-451
Dept. of Food Engineering and Solar Salt and Halophyte R&D Center (SSHC), Mokpo National University, Jeonnam 534-729, KoreaAbstractThe purpose of this study was carried out to examine the effects of onion kimchi extract supplementation on blood gluco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d33794c6d596633d9cfbe5a7e80efdca
https://doi.org/10.3746/jkfn.2008.37.4.445
https://doi.org/10.3746/jkfn.2008.37.4.445
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:53-59
Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfde21be279359e99870d7ffe15e2821
https://doi.org/10.3746/jkfn.2008.37.1.53
https://doi.org/10.3746/jkfn.2008.37.1.53