• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.136-140
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• 2009

The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase ($R^2$= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose ($R^2$= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve ($TL_1$) was compared with the second glow curve ($TL_2$) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.

• Food Science and Biotechnology
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• v.17 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.43-48
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• 1992

Glucosinolates, containing indole glucosinates in Chinese cabbage, cabbage, radish and kale were analyzed as 6, 5, 5 and 2 types of glucosinolates, respectively, Four types of glucosinolates from mustard was identified, but indole glucosinolates were not detectable. In Chinese cabbage, the content of glucosinolates showed higher amount in the bottom, stalk and leaf part in the order, Total amounts of glucosinolates, in dry basis, were higher amount in Chinese cabbage, cabbage, radish, kale and mustard in the Order, and also in processing conditions, showed higher amount in fresh, sun dried, oven dried and cooked samples in the order. During the storage in Chinese cabbage and cabbage, total amounts of glucosinolate decreased gradually as time goes by.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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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)

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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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.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.4
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• pp.5-13
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• 2019

This study was conducted to investigate the application effects of dried food waste powder (FWP) and mixtures of FWP and organic fertilizer (MFOs) on the growth of lettuce and Chinese cabbage. The physicochemical properties of FWP and MFOs were analyzed. As FWPs containing 3.11% NaCl was applied at 250 kg, 500 kg and 1,000 kg per 10a, growth factors of lettuce and Chinese cabbage, such as a number of leaf, leaf length, leaf width, and dry weight were decreased than those of control appling organic fertilizer. The higher the FWP ratio in the MFOs, the lower the concentrations of N and P₂O₅ in the MFOs, while the higher the concentration of NaCl. As compared to dry weight of control after treating MFOs, lettuce were not significant in MFOs treatments containing 10~30% FWP, and Chinese cabbage in MFOs treatment containing 10% FWP.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.4
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• pp.337-340
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• 1987

This experiment was conducted on relatively acid sandy loam soil at Choong-ju campus, Kon-kuk University aimed at clarifying the influence of urea and ammonium nitrate on the effect of potassium to Chinese cabbage in soils either limed or unlimed with calcium silicate. The results are summarized as follows: a. Calcium silicate application enhanced cabbage growth and under this condition, the difference in effect of urea and ammonium nitrate can hardly be observed. b. Without calcium silicate application, the response of Chinese cabbage to ammonium nitrate was more distinctive than that to urea. This was partially attributable to the greater use of soil born potassium at ammonium nitrate treatment. c. Added potassium was not only affective in increasing cabbage yield but also contributed in improving quality of cabbage by producing greater edible portion of the cabbage. Such K effect was particularly pronounced on the acid soil where calcium silicate application was neglected. d. Potassium was easily translocated from outer leaves to inner leaves and thus, the concentration of K content in outer leaves played as a limiting factor of cabbage yield. Less than 20 me/100gr of K content in harvested dried outer leaves resulted in a linear reduction of cabbage yield.

• Food Science of Animal Resources
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• v.40 no.6
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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.