• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.565-569
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• 2002

This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.141-150
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• 2011

In order to elucidate a flavor characteristics of the low-salt fermented ascidian (LFA), a volatile flavor constituents were extracted and analyzed by SDE apparatus and GC/MS. Salinity, pH and volatile basic nitrogen of the LFA were 8.0%, 5.17 and 23.0 mg/100 g, respectively. Total content of volatile flavor compounds identified from the LFA was $1,221.42{\mu}g/100g$ as cyclohexanol (internal standard), it were composed of 23 alcohols ($644.85{\mu}g/100g$) such as 1-octanol and 2-pentanol, 16 acids ($293.91{\mu}g/100g$) such as 2-hydroxy-propanoic acid and butanoic acid, 15 aldehydes ($153.61{\mu}g/100g$) such as trans-2-hexanal and benzaldehyde, 29 hydrocarbons ($97.65{\mu}g/100g$) such as 1,4-dimehyl-cyclooctane and 1-nonene, six aromatic compounds ($6.20{\mu}g/100g$), two esters ($2.07{\mu}g/100g$), two nitrogen-containing compounds ($19.09{\mu}g/100g$) and three micellaneous compounds ($4.04{\mu}g/100g$).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.238-242
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• 2003

Reclaimed tidal areas for rice cultivation are irrigated with salt mixed water when there is severe drought. Therefore, we identified the critical concentration of saline water for rice growth on a reclaimed saline soil in Korea. The experiment was conducted at the Kyehwado substation of the National Honam Agricultural Experiment Station (NHAES) during 2001-2002. Two experimental fields with 0.1-0.2% for low soil salinity and 0.3-0.4% for medium soil salinity levels were used. The experiment involved four levels of salt solution mixed with sea water (at 0.1, 0.3, 0.5, 0.7%) compared with a control using tap water in a split-plot design with three replicates. Saline solution was applied only two times at seedling stage (10 DAT and 25 DAT) for 5 days. Gyehwabyeo and dongjinbyeo, japonica rice varieties, were used in this experiment. Plant height and number of tillers sharply decreased in the 0.5% saline water in low soil salinity level and 0.1% in medium soil salinity level. For yield components, panicle number per unit area and percentage of ripened grain dramatically decreased in the 0.5% saline water in low soil salinity and 0.1% in medium soil salinity level. But 1,000-grain weight of brown rice decreased sharply in the 0.5% saline water in low soil salinity and 0.3% in medium soil salinity, indicating that this component was not much affected unlike other yield components. Milled rice yield decreased significantly with saline water level in both low and medium soil salinity. In the 0.7% low saline soil, the yield index was only 36% compared with the control. In medium soil salinity, even the control plot showed only 62% yield index compared with the control in the low soil salinity treatment. Results indicated that the critical concentration of saline water for rice growth in terms of economical income of rice production was 0.5% in low soil salinity and tap water in medium soil salinity.

• Journal of Nutrition and Health
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• v.25 no.1
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• pp.22-31
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• 1992

In order to study on the Na, K, Ca, Mg content of low sodium diet used in hospital the mineral content of low sodium diet and general diet was measured at C Hospital in Taegu during June 26~28 in 1990. Results were as follows; 1)Energy per day was basis on 2300 Kcal in low sodium diet and general diet. 2) Na content per day of low sodium diet and general diet were 2510.0mg and 3580.3mg 3) K content per day of low sodium diet and general diet and general diet were 676.1mg and 1132.9mg. 4) Ca content per day of low sodium diet and general diet were 662.9mg and 605.4mg 5) Mg content per day of low sodium diet and general diet were 443.1mg and 278.7mg.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.298-304
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• 2010

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.3
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• pp.299-304
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• 1983

It has been ascertained by a few researchers that soil conditions under which the rice plants were cultivated have some effects upon the root formation of the rice plants. But, much is not known about the root formation of the rice plants cultivated in the saline paddy fields. The goal of the present investigation is to study morphological effects of the soil salinity on the development of the rice root system. The following results were obtained: 1. Under the conditions of higher soil salinity, root systems developed well at surface soil, however, root systems developed well and distributed evenly through surface and sub-soil at the saline fields where soil salinity was lower. 2. The rice plants cultivated in the higher soil salinity form less crown roots than the rice plants which cultivated at the lower soil salinity. 3. As for the formation of the stunted roots, it was found out that relatively rice plant cultivated in higher soil salinity forms more stunted roots than the rice plants cultivated in lower soil salinity. 4. The crown root cultivated in the higher soil salinity forms more lateral roots per unit langth than the root cultivated in lower soil salinity. 5. As for the root hair formation, the crown root cultivated in higher soil salinity bears less haired epidermis and shorter root hairs than the root cultivated in lower soil salinity.

• Journal of the Korea Convergence Society
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• v.11 no.8
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• pp.361-368
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• 2020

The purpose of this study is to investigate the educational effect of participation experience in nursing university students and to analyze the content. The subjects of this study were 32 of the 36 students in the 2nd to 3rd grade nursing students who participated in the D university in N city. Data analysis was classified into primary, secondary, and tertiary domains by assigning unique numbers to meaningful words in the original data. Participants were classified into three types of experiences after participating in the campus low salt diet campaign. Based on the results of this study, It was found that the experience of participating in and experiencing the education program of the nursing university students is educational effect.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.85-87
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• 2005

This study was conducted to identify the effective dyainage-time influencing rice yield and grain quality on a reclaimed saline soil, the experiment conducted at the Gyehwado substation of the Honam Agricultural Research Institute from 2002 to 2003. The experimental field contained $0.1\%\;and\;0.3\~0.4\%$ NaCl in soil solution, respectively. The experiment involved salinity levels as main plot and sub-plot where consisted of 6 treatments in a split plot design with three replicates. Rice yield performance showed a maximum at drainage-time for 35 days after flowering under medium salinity level, but indicated only $64\%$ of yield level compare to low soil salinity. Percentage of well-shaped rice was high in low soil salinity indicating there aye severe affection for grain quality in medium soil salinity regardless water drainage-time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.854-858
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• 2014

Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.

• Proceedings of KOSOMES biannual meeting
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• 2003.11a
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• pp.187-190
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• 2003

한반도 서남부해역은 하계 양자강의 방류에 의해 저염분 현상이 발생한다. 양자강 방류량은 해마다 일정하지 않으며, 과거 시계열자료에 의하면 최대값이 최소값보다 2배 이상이 됨을 알 수 있다. 다라서 양자강의 방류량을 달리하여 저염분포를 수치모델로 연구하고자 하였다. 수치모델은 POM(Princeton Ocean Model)을 사용하였다. POM은 연직적으로 $\sigma$-좌표계를 사용하는 3차원 순환모델이다. 모델 수행 후 연구해역내 대륙사면부에서 유속이 강하게 나타남을 알 수 있다. 또한 제주도 서쪽을 통해 북상하여 황해중앙부로 들어가는 흐름이 있으며, 대륙연안을 따라 남하하는 흐름이 있음을 알 수 있다 양자강 방류량을 부여한 수행한 모델의 결과를 보면 양자강 방류량이 많을수록 저염분역이 제주도에 가깝게 나타남을 랄 수 있다.