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김의수(Eui-Su Kim),임구상(Gu-Sang Yim),최경숙(Kyung-Sook Choi),정광호(Gwang-Ho Jeong),이미영(Mi-Young Lee),류승호(Seung-Ho Ryu),윤은경(Eun-Kyung Yoon) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.2
Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the ‘processed food sodium reduction guideline development project’, which has been conducted since 2012.