Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea
![]() |
Jung, Ui-Hwan
(Dept. of Food Science and Biotechnology, Chungbuk National University)
Cha, Seung-Hyeon (Dept. of Food Science and Biotechnology, Chungbuk National University) Kim, Byung Hee (Dept. of Food and Nutrition, Sookmyung Women's University) Yoon, Sung-Won (Dept. of Public Health Sciences, Graduate School, Korea University) Kim, In Hwan (School of Biosystems and Biomedical Science, Korea University) Chun, Jiyeon (Dept. of Food Science and Technology, Sunchon National University) Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University) Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) Shin, Eui-Cheol (Dept. of Food Science, Gyeongnam National University of Science and Technology) Seo, Dongwon (Food Analysis Center, Korea Food Research Institute) Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University) Lee, Junsoo (Dept. of Food Science and Biotechnology, Chungbuk National University) Jang, Keum-Il (Dept. of Food Science and Biotechnology, Chungbuk National University) |
1 |
Park SH, Song W, Chun J. 2018. Analyses of cholesterol, retinol, |
2 |
Shin JA, Choi Y, Lee KT. 2015. |
3 | USDA [United States Department of Agriculture]. 2018. Agricultural research service, USDA national nutrient database for standard reference legacy release, April 2018. The USDA Food Composition Databases. Available from https://ndb.nal.usda.gov/ndb/ [cited 18 August 2019] |
4 | Williamson C. 2006. Synthesis report No 2: The different uses of food composition databases. Available from http://www.bezpecnostpotravin.cz/UserFiles/File/Kvasnickova2/EuroFIR_2.pdf [cited 18 August 2019] |
5 |
Yoon J, Chung H, Kim Y. 2019. Analysis of selected watersoluble vitamin |
6 | Yoon MO, Lee HS, Kim K, Shim JE, Hwang JY. 2017. Development of processed food database using Korea National Health and Nutrition Examination Survey data. J Nutr Health 50:504-518 DOI |
7 | Heudi O, Kilinc T, Fontannaz P, Marley E. 2006. Determination of vitamin B12 in food products and in premixes by reversed-phase high performance liquid chromatography and immunoaffinity extraction. J Chromatogr A 1101:63-68 DOI |
8 | Jeong SH, Ha JH, Jeong YG, Jo BC, Kim DH, Ha SD. 2011. Estimation of shelf-life of commercially sterilized fried rice containing meat. J Food Hyg Saf 26:209-213 |
9 | Kim DS, Kim HS, Hong SJ, Cho JJ, Choi M, Heo SU, Lee J, Chung H, Shin EC. 2018. Investigation of water-soluble vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea. Korean J Food Sci Technol 50:362-370 DOI |
10 | Jung JH, Lim JH, Jeong MJ, Jeong IH, Kim BM. 2015. Changes in quality of fried rice with red snow crab meat depending on the storage period and temperature. Korean J Food Cookery Sci 31:387-394 DOI |
11 | AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists |
12 | Kirchner U, Degenhardt K, Raffler G, Nelson M. 2012. Determination of vitamin B12 in infant formula and adult nutritionals using HPLC after purification on an immunoaffinity column: First Action 2011.09. J AOAC Int 95:933-936 DOI |
13 | KNHANES [Korea National Health and Nutrition Examination Survey]. 2016. KNHANES 7th survey data. Korea Centers for Disease Control and Prevention. Available from https://knhanes.cdc.go.kr/knhanes/eng/index.do [cited 18 August 2019] |
14 | Lee HS, Chang MJ, Kim HY, Shim JS, Lee JS, Kim KN. 2018. Survey on utilization and demand for national food composition database. J Nutr Health 51:186-198 DOI |
15 | Choi JS. 2011. Food nutrition information, where can we get sources of nutrition information in food? J Korean Diabetes 12:163-166 DOI |
16 | MOHW [Ministry of Health and Welfare], KCDC [Korea Centers for Disease Control and Prevention] 2016. Korea health statistics 2016: Korea National Health and Nutrition Examination Survey (KNHANES VII-1). MOHW/KCDC |
17 |
Lee JH, Lee HN, Shin JA, Chun JY, Lee J, Lee KT. 2015. Content of fat-soluble nutrients (cholesterol, retinol, and |
18 | Lim SH, Kim JB, Cho YS, Choi YM, Park HJ, Kim SN. 2013. National standard food composition tables provide the infrastructure for food and nutrition research according to policy and industry. Korean J Food Nutr 26:886-894 DOI |
19 | MFDS [Ministry of Food and Drug Safety]. 2018. Korea food code. Available from https://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do [cited 25 August 2019] |
20 | NAS [National Institute of Agricultural Science]. 2016. Food Composition Table. 9th ed. NAS |
21 | NIFDS [National Institute of Food and Drug Safety Evaluation]. 2019. Manual for Construction of Food Nutrient Composition Database. Korea Food and Drug Administration |
![]() |