• 한국식품과학회지
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• 제41권2호
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• pp.136-140
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• 2009

건마늘과 건양배추에 대하여 감마선 조사(0, 2.5, 5, 10, 20 kGy)에 따른 검지특성을 PSL, ESR 및 TL 분석에 의해 확인하였다. PSL 분석결과, 건마늘과 건양배추의 비 조사시료는 287-337 photon counts로 negative값을 나타내었고, 조사시료는 7511-54063 photon counts의 positive값을 나타내어 비 조사시료와 조사시료간의 차이를 확인할 수 있었다. ESR 분석 결과, 건마늘의 경우 비 조사시료에서 나타나지 않은 cellulose radical이 고선량(20 kGy)에서 관찰되었고, 건양배추의 경우 조사시료에서 crystalline sugar 유래의 multi- component signal이 관찰되었다. 또한 조사선량이 증가할수록 ESR signal intensity도 유의적으로 증가하였다($R^2$= 0.9369-0.9926). TL 분석 결과, 건마늘과 건양배추 모두 비 조사시료와 조사시료의 glow curve가 나타나는 온도 범위(150-250$^{\circ}C$)와 TL intensity의 차이가 명확하였고, 조사선량의 증가에 따라 TL signal intensity가 증가하였다($R^2$= 0.9670-0.9768). 그리고 TL ratio($TL_1/TL_2$)의 측정결과는 비 조사구는 0.1 이하, 조사구는 0.1 이상의 값을 나타내어 TL 분석결과의 신뢰성을 높여주었다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• 한국식품영양과학회지
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• 제20권2호
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• pp.167-172
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• 1991

The contents of dietary fiber and its physical properties of vegetables were determined. The samples selected in this study were soybean sprouts (Glycine max MERILL sprouts) butterber (Petasites japonicus MIQ), taro stem(Colcasia antiquorum SCHOTT stem), bracken (Pteridium aquilinum KUHN)and dried Korean cabbage leaves(Brassica compestris L.leaves). The contents of dietary fiber were 20.96~50.62% of neutral detergent figer, 10.60-38.19% of acid detergent fiber, 1.74-10.88% of lignin, 5.79~33.29% of hemicellulose and 5.79-33.29% of cellulose. Butterber had the highest dietary fiber content. Mean waterholding capacity of samples was 5.65-12.26g.water/g.acetone dried powder and butterber and dried Korean cabbage leaves had higher water holding capacity value than the others. Densities were 140-250mg/ml of direct density and 385-417 mg/ml of bulk density.

• 한국식품영양과학회지
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• 제21권1호
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• pp.43-48
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• 1992

Glucosinolate는 배추, 양배추, 무 및 케일에서는 각각 indole glucosinolate를 포함한 6, 5, 5 및 2종류의 glucosinolate가 분리 및 동정되었고, 겨자에서는 4종류의 glucosinolate가 분리 및 동정 되었으나, indole glucosinolate는 분리되지 않았다. 또한 배추에서는 glucosinolate함량이 속, 줄기 및 잎부분의 순으로 높게 나타났다. 총 glucosinolate의 함량은 시료별로는 건조량으로 환산하여 배추, 양배추, 무, 케일 및 겨자의 순으로 나타났으며, 가공상태에 따라서는 신선한 상태, 자연건조, 가열 건조 및 조리한 상태의 순으로 나타났다. 저장에 따른 총 glucosinolate의 함량은 저장기간이 경과함에 따라 조금씩 감소하였다.

• 한국식품영양학회지
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• 제8권4호
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• 한국식품과학회지
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• 제23권5호
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• pp.646-648
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• 1991

우리나라에서 풍부하게 생산될 수 있으면서 흔히 과잉생산되어 문제가 되는 배추를 이용한 단세포단백 생산에 관한 연구를 하였다. Saccharomyces cerevisiae와 Candida utilis 공히 배추즙액에 잘 번식하였으며 $30^{\circ}C$에서 20시간 이내에 번식이 완결되었다. 이들 효모의 최종 건조균체량은 동결시킨 후 해동된 배추를 이용하거나 동결 되지 않은 배추의 즙액을 이용하거나 차이가 없었는데 S. cerevisiae와 C. utilis는 각각 4.3g/l 및 5.1g/l의 건조균체를 생산하였다.

• 한국가정과교육학회지
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• 제13권2호
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• 유기물자원화
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• 제27권4호
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• pp.5-13
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• 2019

본 연구는 음식물류 폐기물 건조분말(FWP)이 처리된 작물의 생육 효과와 FWP와 유기질비료(OF) 혼합물(MFOs)의 이화학적 특성 및 작물생육효과를 평가하기 위해 수행되었다. 3.11%의 NaCl을 함유하는 FWP를 250, 500 및 1,000 kg/10a 씩 상추와 배추에 처리하였을 때, 작물의 엽수, 엽장, 엽폭, 생물중 및 건물중 등과 같은 작물의 생육지수는 대조구보다 감소하였다. MFOs의 이화학적 특성 분석에서 FWP의 배합비율이 증가할수록 MFOs의 질소 및 인산 함량은 감소하였고, 염분함량은 증가하였다. 상추와 배추에 MFOs와 OF를 각각 처리한 후 작물의 건물중으로 생육을 평가할 때, 상추에서는 FWP 10~30% 범위에서, 배추는 FWP 10% 범위에서 유기질비료처리구(대조구)와 유사한 생육을 나타내었다.

• 한국토양비료학회지
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• 제20권4호
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• pp.337-340
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• 1987

규회석 분말을 시용하는 경우와 시용하지 않는 경우에 가을배추(삼진)에 대한 칼리비료와 요소, 질산 암모니아의 병, 단용효과를 밝히고자 삼각사양토에서 실시한 시험결과는 다음과 같다. 1. 규회석 분말의 사용은 배추재배를 비교적 용이하게 하였다. 이 조건하에서 배추에 대한 요소와 질산 암모니아의 효과는 차이가 없었다. 2. 규회석 분말을 사용하지 않는 토양에서는 요소보다 질산 암모니아가 배추를 증수하게 하였으며 그 효과는 더 많은 토양칼리을 이용하게 한데 기인하였다. 3. 칼리의 병용은 배추의 수량을 높일 뿐만 아니라 가식부의 생산비를 높였으며 그 효과는 특히 규회석분말을 쓰지 않는 토양에서 컸다. 4. 칼륨은 배추의 외엽에서 내엽으로 쉽게 이동했으며, K원으로서 외엽의 그 함량이 배추의 수량을 지배해서 건조 외엽의 함량 20me/100g 이하에서는 배추의 생체중이 직선적으로 감소하였다.

• 한국축산식품학회지
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• 제40권6호
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• pp.990-1000
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• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.