• 한국식품영양학회지
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• 제32권6호
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• 한국식품영양학회지
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• 제8권4호
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• pp.330-334
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• 1995

A various aseptic packaged cooked rice prepared In Korean rice was developed for extending shelf-life at room temperature. Data of proximate composition showed no significant difference between cultivars except moisture of cooked rice. The optimal condition of added water content for aseptic packaged cooked rice was 1.3 times of rice while 1.5 times for cooked rice and microwave heating. Hardeness of cooked rice was decreased in order of Dongjin, Odae, Chuchung, Kyaehwa, Ilpoom. Sensory evaluation results showed that Ilpoom had a best result while Odae for storage time (7 days).

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 춘계학술발표회
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• pp.128-129
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• 2011

• 한국식품영양과학회지
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• 제16권2호
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• pp.93-97
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• 1987

한국산 잣나무(Pinus Koraiensis Sieb. et Zucc.)의 종자 즉 잣에는 수분이 3.6%, 정제한 상태의 총지방질이 70.4%, 회분이 2.5% 함유되어 있었으며, 잣 수확년도에 따른 일반성분 차이는 없었다. 잣 총지방결의 지방산에는 14:0에서 22:0까지 21종류가 있음이 확인되었고, 이 중에서 5-olefin계 지방산으로 18:3(5,9,12), 20:2,11), 20:3(5.11.14) 등 3종류가 검출되었다. 지방산 조성에서도 잣 수확년도에 따른 차이는 없었으며, 지방산 중 47.9%의 $18:2{\omega}6$, 28.4%의 $18:1{\omega}9$, 11.1%의 18:3(5,9,12) 등 3종의 지방산이 주요 지방산이었다.

• 한국식품영양과학회지
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• 제26권3호
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• pp.468-474
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• 1997

The chemical composition and hypocholoesterolaemic effect of Nostoc commune were studied. Proximate analysis data, composition of dietary fiber and oxalic acid-ammonium oxalate soluble substance of Nostoc commune were presented. Thirty rats were fed with the one of the following diet for three weeks: The control diet contained 0.75% cholesterol, 0.25% sodium cholate and 5% cellulose powder, CF was cholesterol free, PNC, ONC and RNC diet contained 7.2% powder, 2.2% extracts and 5% residue of Nostoc commune respectively. The lipid components of serum were assayed. The concentration of the total cholesterol was significantly lower in PNC, ONC than the control. The concentration of the total cholesterol was significantly lower in PNC, ONC than the control. The concentration of HDL-choloesterol was significantly higher in PNC than the control. The concentration of LDL, VLDL and chylomicron were comparatively lower in CF and PNC. The concentration of seum triglyceride and phospholipid was lower in PNC group than in the other group.

• 한국양식학회지
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• 제16권3호
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• pp.187-189
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• 2003

To test the effect of different carbohydrate sources, wheat flour, used as the carbohydrate source in the control diet, was replaced with 30% glucose, 30% maltose, 30% cellulose or 30% $\alpha$-starch. After feeding trial for 8 weeks, no significant differences were found in growth and proximate composition of edible fraction of the snail fed diets containing different carbohydrate sources. All the tested carbohydrates are shown as good dietary carbohydrate source.

• 한국수소및신에너지학회논문집
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• 제21권5호
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• pp.442-451
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• 2010

This paper describes the calculation method to obtain the product composition of coal pyrolysis at high pressure and high temperature. The products of coal pyrolysis should be determined for the coal gasifier simulation, and this is the first step of the coal gasifier simulation. The pyrolysis product distribution greatly affects the coal gasifier efficiency such as carbon conversion, cold gas efficiency and the syngas composition at the outlet of the gasifier. The present calculation method is based on the coal ultimate/proximate analysis and several correlations among gasifier pressure, coal properties and pyrolysis products. The calculated products for 5 coals have been compared with those from the commercial pyrolysis model.

• Advances in Energy Research
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• 제4권3호
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• pp.203-211
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• 2016

A good understanding of the chemical composition and structural characteristics of a carbonaceous material is essential in conversion processes. Understanding how the composition and structural changes influence the burning behaviour of coal is important when assessing a coal's potential for utilization. To explore the potentials of a typical Nigerian coal, both conventional and advanced analytical techniques such as proximate analysis, ultimate analysis, calorific value, surface area analyser, SEM, FTIR, XRD and SAXS were employed. The results obtained from these characterizations agree favourable well with a typical South African coal that is of enormous contribution to the gross domestic product (GDP) of the nation economy.

• 대한본초학회지
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 수산해양교육연구
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• 제25권3호
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• pp.553-563
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• 2013

This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids and sensory properties) of whole body and dorsal muscle in olive flounder, which is switch size from juvenile to growing fed extruded pellets (EP) and raw fish-based moist pellet (MP) for 9 months. Sample was collected at 5 and 9 months to compare with those of EP and MP. Whole body crude protein of fish fed EP at 9 months was significantly higher than that of fish fed MP (P<0.05). Linolenic acid(18:3) and n-6/n-3 ratio in dorsal muscle of fish fed EP were significantly higher than those of fish fed MP (P<0.05). No significant differences were observed in the results of the flavor, color, taste and texture of the muscle of the fish fed EP compared to those fed MP (P>0.05). Based on the experimental results, we concluded that olive flounder cultured with EP is not inferior to those fed MP for quality characteristics of whole body and muscle.