Crude Protein and Amino Acid Composition of Local Agricultural Products
![]() |
Seol, Hui-Gyeong
(Gyeongsangnamdo Agricultural Research and Extension Service)
Ko, Hui-Suk (Gyeongsangnamdo Agricultural Research and Extension Service) Je, Hui-Jeong (Gyeongsangnamdo Agricultural Research and Extension Service) Kim, Nak-Ku (Gyeongsangnamdo Agricultural Research and Extension Service) Choi, Dal-Yeon (Gyeongsangnamdo Agricultural Research and Extension Service) Ha, Gi-Jeong (Gyeongsangnamdo Agricultural Research and Extension Service) |
1 | An MS. 2004. Food Chemistry. Shingwang Inc |
2 | Anthony JC, Anthony TG, Kimball SR, Jefferson LS. 2001. Signaling pathways involved in translational control of protein synthesis in skeletal muscle by leucine. J Nutr 131:856-860 DOI |
3 | Cho JH, Noh HJ, Kang DH, Lee JY, Lee MJ, Park HS, Sung GH, Jhune CS. 2012. Comparative analysis of amino acid contents of the fruiting bodies in Ganoderma spp. J Mushroom Sci Prod 10:208-215 |
4 | Cho YS, Park SK, Chun SS, Moon JS, Ha BS. 1993. Proximate, sugar and amino acid compositions of Dolsan leaf mustard (Brassica juncea). J Korean Soc Nutr 22:48-52 |
5 | Ji SH, Jang MY, Choi JY, Choi YM, Kim YG. 2015. A study on contents of vitamin D in agricultural products and foods. J Food Nutr 28:143-152 |
6 | Choi SY, Kim SC, Son BY, Kim KT, Kim MH, Choi YM, Cho YS, Hwang JB, Oh MR, Oh HK. 2014. Comparison of dietary fiber and amino acid composition in frequently consumed vegetables and fruits. Korean J Food Cook Sci 5:564-572 |
7 | Codex Alimentarius Commission. 1993. Codex guidelines for the establishment of a regulatory programme for control of veterinary drug residues in foods. CAC/GL 16:1-46 |
8 | Jang HL, Kim KW, Jeong YJ, Youn KS, Woo SC, Yoon KY. 2013. Establishment of mixing ratio of multigain rice for adolescent and aged people and its nutritional and functional estimation. J Korean Society of Food Science and Nutrition 42:53-61 DOI |
9 | Jung BM, Han KA, Shin TS. 2011. Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. J Korean Soc Food Sci Nutr 40:1271-1278 DOI |
10 | Kim BH, Lee HS, Jang YA, Lee JY, Cho YJ, Kim CI. 2009. Development of amino acid composition database for Korean foods. J Food Comp Anal 22:44-52 DOI |
11 | Kim DH, Beik KY. 2007. The qualities and functionalities of the fermentation broth of fruits, vegetables and medicinal herbs. Korean J Food Nutr 20:195-201 |
12 | Kim JG, Kim SK, Lee JS. 1988. Fatty acid composition and electrophoretic patterns of protein of Korean soybeans. Korean J Food Sci Technol 20:263-271 |
13 | Kim KH. 2014. Effects of branched chain amino acid on iongevity in Caenorhabditis elegans. Chung-nam College 15:1-4 |
14 |
Lee AR, Kim JH, Park JH, Kim, Hong EY, Kim HR. 2016. A study on contents of vitamin |
15 |
Kim MJ, Kim JH, Oh HK, Chang MJ, Kim SH. 2007. Seasonal variations of nutrients in Korean fruits and vegetables: Examining water, protein, lipid, ascorbic acid, and |
16 | Kim YJ, Kim JY, Jeong MY, Shin YJ. 2013. Error factors and uncertainty mesurement for determinations of amino acid in beef bone extract. Analytical Science & Technology 26:125-134 DOI |
17 | Ko JH, Kim HS, Park YH, Park HJ, Song E, Song JC. 2009. Health Functional Food Science. Bomungak Inc |
18 | Lee KJ, Yang HJ, Ma JY. 2014. Simultaneous analysis of 12 kind maker components in Banhabaekchulchhonma-tang by RP-HPLC. Journal of the Korea Academia-Industrial Cooperation Society 15:4682-4691 DOI |
19 | Lee YE. 2005. Bioactive compounds in vegetables. Their role in the prevention of disease. Kor J Food Cookery Sci 21:380-398 |
20 |
Roberts E, Frankel S. 1950. |
21 | Rural Development Administration (RDA). 2011. Tables of Food Functional Composition |
22 | Rural Development Administration (RDA). 2011. 8th Revision Standard Food Composition Table |
23 | Seo HJ, Kim GS, Hong MN, Lee CS. 2016. Validation and uncertainty evaluation of an optimized analytical method using HPLC applied to canthaxanthin a food colorant. J Korean Soc Food Sci Nutr 45:342-351 DOI |
![]() |