Increased Chemopreventive Effects of Fermented Foods by Changing Different Kinds of Salt

摘要：

There are raw salts(Natural salt, Saeng salt), purified salts(NaCl reagent grade, Hanju salt) and processed salt(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg, S, etc. Mineral rich natural salt is abundant in Ca(1037ppm), K(3701ppm), Mg(10266ppm) and S(7459ppm), and processed salt contained high levels of Ca, K, Mg and Fe. Especially high levels of K, P, Fe and Ge were detected in bamboo salt.

关键词： salt chemopreventive kimchi soybean pastes

作者: Kun-Young Park Gwi-Jung Han Soon-Ah Kang Ji-Kang Jung

作者单位: Dept of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea Rural Resource Development Institute, NIAST, RDA, Suwon 441-707, Korea Department of Fermented Food Science, Seoul University of Venture and Information,Seoul 135-090, Kor

会议类型: 国际会议

会议名称: 9th International Symposium on Salt(第九届世界盐业大会)

会议地点: 北京

会议语种:英文

页码: 1266-1267

在线出版日期: 2009-09-05（万方平台首次上网日期，不代表论文的发表时间）