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Vitamin K Contents of Processed Food and Restaurant Meals in Korea
Keono Kim,Yejin Kim,Yeji Kwon,Chaeeun Yeo,Jeehye Sung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In the Korean food composition database, there is a lack of reliable analytical data for Vitamin K1 (phylloquinone) and Vitamin K2 (menaquinone). This study was to determine phylloquinone and menaquinone contents of major processed foods and restaurant meals in Korea. Vitamin K content of sample was determined by solvent extraction and enzyme extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. The analytical method of vitamin K was validated with respect to the quality control charts, a reference material, and precision. 65 Key food latest consumption trend was selected as commonly consumed foods in Korea based on dietary records. Relatively higher amount of vitamin K1 was found in plant-derived foods such as seaweed with vinegar dressing (119.49 μg/100 g) and seasoned chives (118.08 μg/100 g) than other foods. On the other hand, vitamin K2 was abundant in animal-based foods including steamed eggs (15.19 μg/100 g) and andong-style braised spicy chicken with vegetables (9.93 μg/100 g). The present study provides a reliable nutritional information to develop the food composition database in Korea.
Physicochemical and Sensory Properties of Different Varieties of Honeys
Keup-Rae Kim,Keono Kim,Chuleui Jung,Jeehye Sung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study investigated the physicochemical and sensory qualities of 7 different honeys (chestnut, coffee, acasia, poly-flower, artificial, jujube, and manuka honeys). Sensory analysis was carried out by 79 consumer assessors. As the results of sensory qualities, acasia, artificial and poly-flower honeys had high familiarities of flavor, color and viscosity with low sourness and bitterness, contributing to the higher overall liking than the other honeys. However, coffee, jujube and manuka honeys showed low overall liking with high sourness and bitterness. The physicochemical characteristics were determined by °Brix, titratable acidity (TA), color, and sugar contents. Although the °brix had no significant difference between honey samples, sugar contents varied from 51.10 g/100 g (coffee honey) to 84.39 g/100 g (manuka honey). Fructose and glucose were the major sugars in all honeys. Chestnut, manuka, and coffee honeys had higher TA than other samples, which might be involved in the sourness of honeys. The present study suggests that sensory familiarities of honeys have a significant influence on the hedonic perception of honey.
저온저장 자두를 이용한 자두 퓨레의 품질특성과 항산화 활성
박명빈,박사무엘,여채은,김건오,전익조,조영은,성지혜,Park, Myeongbin,Park, Samuel,Yeo, Chaeeun,Kim, Keono,Chun, Ik-Jo,Cho, Young-Eun,Sung, Jeehye 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.1
The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.