연구동향 분석

한국인 상용 채소류의 식이섬유 조성에 관한 연구

계수경(Soo-Kyung Kye) 2014년

논문상세정보
인용/피인용
' 한국인 상용 채소류의 식이섬유 조성에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • dietary fiber
  • heat treatment
  • neutral detergent fiber
  • pectin
  • vegetables
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
274 0

0.0%

' 한국인 상용 채소류의 식이섬유 조성에 관한 연구' 의 참고문헌

  • 배추 폐기물로부터 분리한 불용성 식이섬유가 고지방 식이를 급여한 쥐의 혈중 지질농도에 미치는 영향
    유문려 한국식품영양과학회지 41 (1) : 33 ~ 40 [2012]
  • 국민 건강 영양조사 제 4기 2차보도 : 24 ~
  • 가스 제거제 첨가에따른 필름 포장 청매실의 저장 중 무기질 및 펙틴 성분 변화
    차환수 한국식품과학회지 35 (1) : 149 ~ 154 [2003]
  • Use of detergents in the analysis of fibrous feeds. Ⅳ. Determination of plant cell-wall constituents
    Van Soest PJ J Assoc Off Anal Chem 50 : 50 ~ 54 [1967]
  • The link between dietary fibre and human health
    Kendall CWC Food Hydrocolloid 24 : 42 ~ 48 [2010]
  • The Pectic Substances
    Kertesz LI Interscience Publishers, Inc. : 150 ~ 160 [1951]
  • Splitting of pectin chain molecules in neutral solution
    Albersheim P Arch Biochem Biophys 90 : 46 ~ 53 [1960]
  • Soluble vs insoluble fiber-different psysiological responses
    Schneeman BO Food Technol 41 : 81 ~ [1987]
  • Quantative analysis and physico-chemical properties of dietary fiber in vegetables
    Sub HJ J Korean Soc Food Nutr 18 : 403 ~ 409 [1989]
  • Physical and chemical properties, method of analysis, andphysiological effects
    Schneeman BO Food Technol 40 : 104 ~ [1986]
  • Pectic substances of dry beans and their possible correlation with cooking time
    Samuel K J Food Sci 33 : 438 ~ [1968]
  • Official methods of analysis., 15th ed
    A.O.A.C Association of Official Analytical Chemists : 82 ~ 781 [1984]
  • Modification of the neutral detergent fiber procedure for cereals and vegetables by using α-amylase
    McQueen RE J Assoc Off Anal Chem 62 : 676 ~ [1979]
  • Losses of pectic substances during cooking and the effect of water hardness
    Johnston DE J Sci Food Agric 34 : 733 ~ [1983]
  • Iron, zinc, copper and magnesium binding by cooked pinto bean neutral and acid detergent fiber
    Lee K J Food Sci 50 : 651 ~ [1985]
  • Handbook of Dietary Fiber
    Slavin JL Marcel Dekker Inc : 31 ~ 45 [2001]
  • Functional propertise of various fibers: Physical properties
    Parrott ME J Food Sci 43 : 759 ~ 765 [1978]
  • Effect of dietary fiber on copper, zinc and magnesium utilization by adolescent boys
    Drews LM Am J Clin Nutr 32 : 1893 ~ 1897 [1979]
  • Dietary fiber in spanish fruits
    Concepcion VV J Food Sci 47 : 1840 ~ [1982]
  • Dietary Fiber : Chemistry and Nutrition
    Saunders RM Academic Press : 79 ~ [1979]
  • Determination of dietary fiber content in some fruits and vegetables
    Lee KS Korean J Food Sci Technol 19 : 317 ~ 323 [1987]
  • Contents of pectin substance and minerals and textural properties of leek added Kimchi during fermentation
    Kim YK Korean J Soc Food Sci 15 : 258 ~ 263 [1999]
  • Content and composition of dietary fiber in some fresh and cooked Norwegian vegetables
    Reistad R Food Chem 13 : 209 ~ [1984]
  • Colorimetric determination of pectic substances
    McComb EA Analytical Chemistry 24 : 1630 ~ [1952]
  • Chemical and histological studies of the disintegration of cellmembrance materials in vegetables during cooking
    Simpson JI Food Research 6 : 189 ~ 195 [1941]
  • Changes in pectin of satsuma mandarin during ripening and storage
    Kang MJ Korean J Postharvest Sci Technol 7 : 38 ~ 43 [2000]
  • Cellulose, hemicellulose and lignin content of raw and cooked spanish vegetable
    Herranz J J Food Sci 46 : 1927 ~ [1981]
  • Analysis of dietary fiber content in Korean vegetable foods
    Lee KS Korean J Food Sci Technol 25 : 225 ~ 231 [1993]
  • A study on the contents of dietary fibers andcrude fiber in kimchi ingredients and kimchi
    Park KY J Korean Soc Food Nutr 25 : 69 ~ 75 [1996]