• Korean journal of food and cookery science
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• v.16 no.5
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• pp.425-430
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• 2000

This study was carried out to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, and garlics produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurements, the contents of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in Korean underground vegetables were variable depending upon producing areas and individual plants. Compared with other underground vegetables, the contents of Na in carrots and lotus roots were quite high. The contents of Cd, Ag Co. and Sr appeared to be below hazard levels. It is expected that this study can be used to calculate the mineral intake from underground vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.328-332
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• 1989

The main Kernels(7 and 18 mesh) of naked barley were pearled to remove 5% of the outer layer of the Kernel. The contents of protein, fat, ash and minerals of pearled barley with pearling degrees of $78{\sim}100%$ were analyzed. All components were decreased with the increase of pearling degrees. The decrease of protein was lesser than that of ash or fat. Among minerals P, K, Mg and Na sharply decreased while Fe and Ca slightly decreased upon pearlig.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.354-362
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• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.87-87
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• 2003

본 연구는 각종 무기 성분과 단백질이 풍부한 식품인 김의 조리방법(구이, 무침, 부각)에 따른 품질특성 변화를 살펴보고자 일반성분, 무기성분, 색도, 관능검사 등을 실시하였다. 그 결과를 요약하면 다음과 같다. 건조김에는 단백질이 35.1%로 가장 많이 함유되어 있었고 수분이 10.6%, 회분이 9.7%, 지방이 0.8%였다. 무기질 함량은 K함량이 2268.0mg으로 가장 높게 나타났고 Na이 945.4mg, Ca이 591.4mg, P이 539.0mg, Mg이 495.1mg, Fe이 13.5mg이었고 Ca와 P의 비율은 1:1로서 대체로 우수한 비율로서 함유하고 있었다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1270-1276
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• 2013

Laver, a red algae belonging to the genus Porphyra tenera, is one of the most widely consumed edible seaweeds in Korea, China, and Japan. Lavers are usually consumed in dried, roasted, and seasoned forms to improve their palatability. We evaluated the composition of amino acids, minerals, and trace heavy metals in these three differently cooked forms of laver. The moisture and ash contents of three differently cooked lavers ranged from 1.49~9.69% and 6.07~10.31%, respectively. The crude protein and lipid content ranged from 17.24~36.88% and 0.52~42.42%, respectively. Dried laver was found to be a good source of amino acids such as taurine, alanine, and glutamic acid (871.10 mg, 833.53 mg, and 719.77 mg per 100 g dry weight, respectively). Laver was a good source of macro and micro minerals such as K, Ca, Mg, Na, P, I, and Fe, although laver more extensively cooked (roasted and seasoned) contained less minerals compared to the dried form. Mercury levels in the three differently cooked forms of laver were all less than 100 ng/g dry weight (the limit of detection with our methodology). The levels of arsenic were the most abundant elements in the differently cooked laver. There was a clear variation, depending on the cooking process, in terms of amino acid, mineral, and trace metal contents of laver.

• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.893-899
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• 2013

This study was to determine the efficacy in the remineralization on premary teeth following the application of toothpaste with and without sodium fluoride. All tooth were checked using microhardness tester and the calcium (Ca) and phosphorous (P) concentration by electron probe microanalyzer (EPMA) analysis for the 4 weeks. The collected data was analysed using the statistical software program SPSS, 20.0. The applied enamel of premary teeth with 0.243% fluoridated toothpaste resulted in significant differences in the microhardness values (p>0.05). The Ca and P concentrations of applied premary teeth with fluoridated toothpaste were also significant difference in norm wt% (p>0.05). As a results, a increasing the surface microhardness of the premary teeth and providing a remineralizing effect by increased Ca and P concentrations.

• FLOWER RESEARCH JOURNAL
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• v.18 no.3
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• pp.171-178
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• 2010

This work is for selecting superior media which is similar to Peat Moss that is in general use as media of Gymnocalycium mihanovichii for Export such as 'Hwang wall' but lower price. The result on growth of 7 kinds of media (Peat Moss, BM6 Culture Medium, Coco Peat, Hydro Cray, Hydro Ball, Hugato, Vermiculite) which are applied watering (overhead irrigation, sub irrigation) based on bichemical analysis including chemical, physical analysis are following. The result of bi-chemical analysis shows that Coco Peat was stabilized planting after 90 days and Hydro Ball has high water holding capacity. The experimental result of growth in grafted cactus 'Hwangwall' shows Coco Peat is similar to Peat Moss on organic matter and in case of inorganic media, Hugato, Vermiculite, Hydro Cray made satisfactory results. But, the weight of inorganic media is too light to be tied. Consequently, Coco Peat and sphagnum moss as organic media has lower price and the condition of growth is analogous to Peat Moss. On the other hands, Hydro Ball was chosen as a substitute of Peat Moss in inorganic media.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.286-289
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• 1995

To find composition of white crystals in canned bamboo shoots, the solubility in distilled water or dilute HCl solution, organic acid composition, mineral composition and amino acid composition of white crystals were analyzed. The contents of ash, protein, fat and carbohydrate were 55.12%, 14.21%, 0.70% and 29.97% respectively. Only oxalic acid was detected by HPLC analysis as an organic acid. Judging from solubility of white crystals, the type of salt was Ca-oxalate. The content of calcium was 72.68% in total amount of minerals. The content of tyrosine was 75.23% in total amount of protein. In conclusion, white crystals was constituted by Ca-oxalate and tyrosine complex.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1350-1357
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• 2017

General component and mineral contents according to species of Capsicum annuum were investigated. In addition, chuichung cucumber, white dadagi cucumber, and yellowish overripe cucumber were cooked by using seven different methods (boiling, steaming, pan-cooking, roasting, pan-frying, deep-frying, and microwaving), and retention rates of general components and minerals according to species were evaluated. Weight loss was observed in all cucumber species using all cooking methods. Most general component and mineral contents of C. annuum samples were significantly different according to species, and cooking method (P<0.05), whereas Fe and Cu contents were not significantly affected by species and cooking method, respectively. As a result, the highest protein, fat, ash contents were detected in deep-fried C. annuum, and high moisture contents were detected in raw, boiled, and steamed C. annuum. High mineral contents were detected in roasted and microwaved chuichung cucumber, deep-fried white dadagi cucumber and yellowish overripe cucumber. Retention rates of C. annuum by cooking method, ranged from 30~100% for protein, 10~100% for fat, 35~90% for moisture, and 30~100% for ash. High retention rates were observed for minerals in boiled, roasted, and microwaved chuichung cucumber, and deep-fried white dadagi cucumber and yellowish overripe cucumber. However, in yellowish overripe cucumber, mineral retentions rate were remarkably lowered by boiling and steaming, resulting in rates of 20~45%. These results were the data used as the basis for development of cucumbers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.274-279
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• 1985

Proximate compositions, minerals and protein fractions of the roots of cultured and wild Codonopsis lanceolata of different age groups were examined as the basic research for the study of their source of processed foods. The most abundant proximate composition of the roots of C. lanceolata was observed to be total sugars and next come crude protein, crude fiber, crude fat and ash in descending order irrespective of cultured and wild ones. The richest mineral contained in the roots was noticed to be K and followed by Mg and Ca. Generally increased tendency of crude protein, fat, ash, K, Mg, Ca, Mn, Zn, Cu and P contents were observed with older roots, however, decreased total sugars and Fe content. Lead and cadmium content was far bellow the authorized tolerance limits. The quantitative fractionation of the protein of the roots ranked albumin the highest content, followed by globuin, prolamin and glutelin. Decreased albumin content was observed with the older age roots, while increased globulin, prolamin and glutelin content. The minimum solubility of the soluble protein of the roots was found to be at pH 4.0 and maximum, at pH 10.0. Disc gel electrophoresis of the soluble protein of C. lanceolata roots showed almost similar patterns and numbers of bands. The molecular weight for main band protein was estimated to be about 90,000.