식품저장과 가공산업 (Food preservation and processing industry)

한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

전통식품의 나트륨 저감화 정책

  • 손익재 (식품의약품안전처 식생활영양안전정책과) ;
  • 이미영 (식품의약품안전처 식생활영양안전정책과) ;
  • 윤은경 (식품의약품안전처 식생활영양안전정책과)
  • 발행 : 2017.08.30
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초록

키워드

참고문헌

  1. Food Industry Promotion Act, Article 2(Definitions), Ministry of Agriculture, Food and Rural Affairs.
  2. 국민건강통계-국민건강영양조사(2011-2016), 보건복지부
  3. Socio-economic Effect of the Sodium Reduction Policy (2015), MFDS, 27-28.
  4. Lee MY (2015) Reduced sodium contents of processed food, Food industry and Nutrition, 20(2), 1-5.
  5. The present status of domestic and foreign substitutes for sodium and application cases (2017) MFDS
  6. Kim ES, Yim GS, Choi KS, Jeong GH, Lee MY, Ryu SH, Yoon EK (2016) A Guideline for Sodium Reduction of Processed Foods. Food Science and Industry, Vol. 49(2), 8-12
  7. Manual of Sodium Reduction-Kimchi & Salting foods (2016) MFDS
  8. Manual of Sodium Reduction-Soy sauce (2016) MFDS
  9. Park HJ, Lee MY, Yoon EK, Chung HY (2016) Sodium Reduction in Traditional Fermented Foods. Food Science and Industry, Vol. 49(2), 34-44
  10. Jung j (2016) Policy Trends of Sodium Reduction. Food Science and Industry, Vol. 49(2), 2-7
  11. Salt reduction Guide for Food Industry (2012) Canada
  12. Hahn YS, Oh JY,Kim YJ (2002) Characteristics of Low salt Kimchi Prepared with Salt Replacement during Fermentation, Korean J. Food Sci. Technol, 34(4), 647-651
  13. Kim IH and Kim KO (1990) Sensory characteristics of low sodium Kimchi, Korean J Food Sci Technol, 22, 380-385
  14. Kim SJ (2016) Production of Low salt Kimchi and Cases of sodium reduction, Food Science and Industry, 49(2), 45-50
  15. Kim MY, Kim SH, Kwon JH (2015) Development of low sodium denjang using saltness Boosting ingredient, Food industry and nutrition, 20(2), 13-17