• 두채산업
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• no.2
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• pp.47-55
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• 1997

• 물만먹고자라요
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• no.21
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• pp.20-30
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• 2008

• 물만먹고자라요
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• no.21
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• pp.31-32
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• 2008

• 물만먹고자라요
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• no.21
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• pp.33-37
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• 2008

• 물만먹고자라요
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• no.21
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• pp.6-15
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• 2008

• Analytical Science and Technology
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• v.6 no.5
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• pp.509-514
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• 1993

Benomyl, topsin-M and thiram been known as one of the seed disinfectant. For these studies benomyl, topsin-M and thiram simultaneously had been analyzed by high performance liquid chromatographic method using ODS cartridge, benomyl, topsin-M and thiram was chromatographed using an ODS column and eluent 40% Acetonitrile at a flow rate of 1ml/min. The UV Detector responses at 276nm.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.1-6
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• 1972

The naturally occurring indole derivatives in mung bean (Phaseolus vidissinus) sprouts were investigated by means of paper and thin layer chromatographic techniques. The results can be summerized as follows: 1. The mung bean sprouts are richer in free tryptophan than other plant species. 2. Indole ethanol and indole lactic acid were identified. 3. The content of indole ethanol was more than that of indole acetic acid. This result appeared to support the idea that indole ethanol is the storage product of indole acetic acid.

• 물만먹고자라요
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• no.10
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• pp.25-32
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• 2000

This study was conducted to investigate the effect on the growth of soybean sprouts under control of various water supply, and to develop the culture methods for the production of clean soybean sprouts. The yield and characteristics of soybean sprouts was

• Food Science and Biotechnology
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• v.16 no.2
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• pp.171-176
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• 2007

Fresh sprouts such as alfalfa, mung bean, radish, broccoli, and soybean sprouts have become very popular due do their high nutritional value. However, there have been several outbreaks of illness in the last few years that have been attributed to sprout consumption. A number of methods have been used to improve the safety of seed sprouts. One promising technology is the use of ionizing radiation treatment. Irradiation with doses up to 8 kGy has been approved in the USA to control microbial pathogens in seeds intended for sprout production. This review focuses on the potential use of ionizing radiation in reducing the pathogen levels in seed sprouts. The effects of irradiation on seed germination and the nutritional quality of the sprouts are discussed.