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車連水,李泰圭,梁熙天 又石大學校 1984 論文集 Vol.6 No.-
This experiment was attempted to studies on nutrition value of pond snail. The results are summarized as follows. 1. The proximate composition of pond snail was shown to be crude protein 60,84%, Crude vat 7.89%, CRUDE ASH 14,26% and total sugar 17.89%, respectively. 2. Glu. Asp. Leu. and Phe. were dominant amino acid in pond snail, having 16.77%, 8.6%, 7.99% and 7.19% of total free amino and content respectively. The content of essential amino acid were Ileu. 217.9mg, Leu467.3 mg, Lys. 393.4 mg, Phe. 421.1 mg, Thr. 269.0 mg and Val. 251.1 mg, respectively. 3. The predominant fatty acids were Stearic 30.97%, Palmitic 28.49%, Linolenic 15% and Linaleic 8.12%, Respectively and the P/S Ratio was 0.54. 4. The content of minerals in pond snail were K 1050 mg, Na 106 mg, Ca 1202 mg, Mg 43.3 mg, Cu 10.5 mg, Fe 8 mg and Zn 0.9 mg, respectively.
차연수,양향숙,안은미,노정옥,Cha Youn-Soo,Yang Hyang-Sook,Ahan Eun-Mi,Rho Jeong-Ok 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
The propose of this study was to investigate the status of current nutrition labeling on the packaging of processed foods. The 2432 processed foods purchased at various retail markets in Jeonju and Daegu during June, 2004, were classified by food category according to the 2004 Food Codes and evaluated for the type of nutrition composition labeling and nutritional content claims. The results are summarized as follows: The percentage of processed food products with nutrition labeling was $27.5\%$ and $71.6\%$ of noodles had nutrition composition labeling, which was the largest number among the food category. Various unit of measurements were used in the nutrition labeling of the processed foods, per 100g or 100ml being the most common($51.8\%$) under the currently practiced nutrition labeling. Nutrition claims were made for $9.5\%$ (231 items) of the products. Drinks bad the largest number of nutrition claims of $27.3\%$ The most frequently used technology was 'contained' among the claims ($36.0\%$) and 'added' was the next ($30.7\%$). 'High in calcium' or the equivalent was the most popular nutritional claim Other nutrients for which content claims were made included: lipid, vitamin C, DHA, camitine, taurine etc.
차연수,이태규,양희천,김용휘 한국농화학회 1985 Applied Biological Chemistry (Appl Biol Chem) Vol.28 No.4
Physicochemical properties of the Lotus root starch were investigated. The shape of starch granules was elliptical with the average size of 29∼35μ. Starch showed B-type X-ray pattern. The content of amylose was 22.1%. The blue for starch and amylose were 0.280 and 0.692, respectively. The alkali number was 4.74. By X-ray diffraction examination, gelatinization began at 55℃∼60℃ and almost completed at 65℃∼70℃.