Determination of sodium contents in traditional fermented foods in Korea

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• 作者：Joungboon Hwang^a ; ^b ; Jin-chul Kim^a ; ^b ; Hyungsil Moon^a ; Ji-yeon Yang^a ; MeeKyung Kim^a ; ^{mkim@korea.kr}
• 关键词：Sodium ; Dietary intake ; Fermented soybean paste ; Pickled vegetable ; Pickled sea food ; Food analysis ; Food composition
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：110-114
• 全文大小：429 K
• 卷排序：56

文摘

Sodium contents in fermented foods were determined. Microwave digestion and atomic absorption spectroscopy were used. Dietary intakes of sodium were estimated with the targeted foods. Data will apply to the reducing policy of sodium intake of Korean.