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MHW. Food Standard Code. The Ministry of Health and Welfare, Seoul, Korea. pp. 173-177 (2000)
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Kim DH, Rhim JW, Lee SB. Characteristics of seaweed salts prepared with various seaweeds. Korean J. Food Sci. Technol. 35: 62-66 (2003)
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Choi YJ, Lin TM, Tomlinson K, Park JW. Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. Lebensm. -Wiss. Technol. 41: 460-468 (2008)
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Park JW, Kim SJ, Kim SH, Kim BH, Kang SG. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442-1445 (2000)
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AOAC. Official Method of Analysis of AOAC Int. 13th ed. Method 532-534. Association of Official Analytical Chemists, Washington DC, USA (1980)
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Shin TS, Park CK, Lee SH, Han KH. Effects of age on chemical composition in sun-dried salts. Korean J. Food Sci. Technol. 37: 312-317 (2005)
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Kim YH, Ryu HI. Elements in a bamboo salt and comparison of its elemental contents with those on other salts. pp. 1-17. In: International Symposium. October 19. SookMyung Women's University, Seoul, Korea. The Pharmaceutical Society of Korea, Seoul, Korea (2001)
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Korea Food Additives Code. Korea Food Research Institute, Moon Young Sa, Seoul, Korea. p. 510 (2002)
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Lee GD, Kim SK, Kim JO, Kim ML. Comparison of quality characteristics of salted muskmelon with deep seawater salts, sundried salts, and purified salts. J. Korean Soc. Food Sci. Nutr. 32: 840-846 (2003)
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Graudal N. Commentary: Possible role of salt intake in the development of essential hypertension. Int. J. Epidemiol. 34: 972-974 (2005)
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Shin HK, Hwang SH, Youn KS. Absorption characteristics and prediction model of ginger powder by different drying methods. Korean J. Food Sci. Technol. 35: 211-216 (2003)
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Niamnuy C, Devahastin S, Soponronnarit S. Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution. Food Chem. 108: 165-175 (2008)
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Tekol Y. Irreversible and reversible components in the genesis of hypertension by sodium chloride (salt). Med. Hypotheses 70: 255-259 (2008)
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Papastamatiou F, Gerasopoulos D, Siomos A, Bloukas JG. Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages. Meat Sci. 75: 648-654 (2007)
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Whitten KW, Davis RE, Peck L, Stanly GG. General Chemistry. 7th ed. Thomson Press, Toronto, Canada. pp. 479-488 (2003)
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Moon DS, Kim HJ, Shin PK, Jung DH. Charateristics of chemical contents of horizontal spray salts from deep ocean water. J. Korean Fish. Soc. 38: 65-69 (2005)
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Harris MJ, Jooste PL, Charlton KE. The use of iodised salt in the manufacturing of processed foods in South Africa: Bread and bread premixes, margarine, and flavourants of salty snacks. Int. J. Food Sci. Nutr. 54: 13-19 (2003)
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Haddy FJ. Role of dietary salt in hypertension. Life Sci. 79: 1585-1592 (2006)
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Bang JH, Park BY, Kim DS. Effects of bamboo salt ingestion on blood pressure and serum electrolytes. J. Korean Soc. Hyg. Sci. 8: 87-95 (2002)
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Kim SH, Kang SY, Jung KK, Kim TG, Han HM, Rheu HM, Moon AR. Characterization and anti-gastric ulcer activity of bamboo salts. J. Food Hyg. Saf. 13: 252-257 (1998)
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Kim SJ, Kim HL, Ham KS. Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv. 12: 395-401 (2005)
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Ju IO, Jung GT, Ryu J, Kim YS. Effect of heat treatments on physical properties and in vitro glucose, bile acid, and cadmium transport retardation of wax gourd (Benincasa hispida). Korean J. Food Sci. Technol. 35: 1117-1123 (2003)
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