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mentation. J. Korean Soc Food Sci Nutr 33(9), 1515~1521
Table 1. Proximate composition of Alaska pollack roe
Proximate composition
(%)
Moisture
70.5±0.34
Ash
8.1±0.14
Protein
13.8±0.08
Lipid
0.4±0.24
Carbohydrate
7.2±0.16
Total
100.0
Table 2. DPPH radical scavenging activities of water extracts
fro
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Korean Soc Food Sci Nutr 33(6), 930-935 (2004)
- 콩나물 재배
: 선별한 콩 3회 세척 후 1시간동안 물을 뺀 후 처음 24시간 동안 5시간 간격으로 15분간 살수, 다음에 3시간 간격으로 15분간 살수하면서 17~20℃에서 5일간 재배
- 결과
1. Ames test에 의한 돌연변
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I. Uniqueness of Korean Food
.
Fermentation – e.g. Kimchi, Jeotgal
Strong Spice – Soy Sauce, Bean Paste
Various Side Dishes
II. Table Manners
When having a meal with the elderly, wait for the elders to hold their spoon first and keep pace with them.
If you finished the me
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Food was served on the table in principle from the outset. This resulted in unique images of five, seven, and nine. The portions of the meal were central to the bowl. The standard was to fill the bowl, not to the amount of food the recipient ate, so there was a lot of food left. This is based on the
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Korean J Food Cookery Sci 21: 591-598
- Yang DS, Hong SG, Choi SM, Kim BN, Sung HJ, Yoon Y. 2004. Effect of an oriental herbal composition, Jang BeakUnion (JBU), on alcohol-induced hangover and CCl4-induced liver injury in rats. J Korean Soc Food Sci Nutr33: 78-82.
- Ko BS, Jang JS, Hong SM, Kim DW,
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food consumption pattern groups ……… 26
Table 8. Dietary-related factors of food consumption pattern groups ……… 28
List of Figures
Fig. 1. The tree model for fruits. ………………………………………………………31
Fig. 2. The tree model for foods of Korean style meal. ……
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Korean J Nephrol 2000;19(5):778-783
Maller OC, Dubous N, Cardello AV(1980). Consumer opinions of hospital food and foodservice. J. Am. Diet. Assoc., 76(2) : 236-242
Obrador, G. T., Pereira, B. J. G.(1998). Early referral to the nephrologist and timely initiation of renal replacement therapy : a para
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