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Featured researches published by Kyong Su Kim.
Korean J. Food Preserv. | 2018
Young Shin Hong; Kyong Su Kim
This study aimed to determine the elemental compositions of selected edible wild plant species, Hemerocallis fulva, Allium victorialis, Syneilesis palmata and Ligularia fischeri. The samples were dried, crushed, and subjected to microwave-assisted digestion. The macro and micro elements were analyzed by inductively coupled plasma-optical emission spectrometery (ICP-OES), and ICP-mass spectrometry (ICP-MS), respectively. The macro elements in the analyzed species decreased in the order K˃Ca˃P˃Mg˃S˃Fe˃Zn˃Na, and the micro elements followed the order Mn˃ Ba˃Rb˃ Cu˃ Ni˃Ga˃ Li˃Cr˃ V˃Co˃Be˃Se. The percentage ratio of calcium content for potassium in the samples was 42.9% (A. victorialis) > 42.4% (S. palmata) > 33.8% (L. fischeri) > 25.3% (H. fulva). The calcium content was 13.7, 10.9, 6.4, and 2.9 times higher than the phosphorus content in S. palmata, L. fischeri, A. victorialis, and H. fulva, respectively (p<0.05). Manganese was the most predominant among the trace minerals, and it followed the order of A. victorialis > H. fulva > L. fischeri > S. palmata. In general, these wild plants are richer in calcium as compared to other common vegetables, and hence can be considered a good source for calcium that is lacking in Korean food products.
Korean Journal of Food Preservation | 2017
Young Shin Hong; Ym Shik Lee; Kyong Su Kim
This study was conducted to confirm the usefulness of essential oil components in yuzu and kumquat cultivated in Korea for comparison with those in lemon and lime. The volatile flavor compounds in citrus fruits (yuzu, kumquat, lemon and lime) were extracted for 3 h with 100 mL redistilled n-pentane/diethylether (1:1, v/v) mixture, using a simultaneous steam distillation and extraction apparatus (SDE). The volatile flavor compositions of the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma compounds analyzed were 104 (3,713.02 mg/kg) in yuzu, 87 (621.71 mg/kg) in kumquat 103 (3,024.69 mg/kg) in lemon and 106 (2,209.16 mg/kg) in lime. Limonene was a major volatile flavor compound in four citrus fruits. The peak area of u200blimonene was 35.03% in yuzu, 63.82% in kumquat, 40.35% in lemon, and 25.06% in lime. In addition to limonene, the major volatile flavor compounds were γ-terpinene, linalool, β-myrcene, (E)-β-farnesene, α-pinene and β-pinene in yuzu, and β-myrcene, α-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate and limonen-10-yl acetate in kumquat. Furthermore, γ-terpinene, β-pinene, β-myrcene, geranyl acetate, neryl acetate and (Z)-β-bisabolene in lemon and γ-terpinene, β-pinene, (Z)-β-bisabolene, neral, geranial and neryl acetate in lime were also detected. As a result, it was confirmed that the composition of volatile flavor compounds in four citrus fruits was different. Also, yuzu and kumquat are judged to be worthy of use alternatives for lemon and lime widely used in the fragrance industry.
Korean Journal of Food Preservation | 2008
Sung-Lye Shim; Keun-Young Ryu; Won Kim; Hye-Young Seo; Kyu-Jai Han; J.H. Kim; Hyun-Pa Song; Namchul Cho; Kyong Su Kim
Archive | 2009
Rajendra Gyawali; Kyong Su Kim
Korean Journal of Food Preservation | 2009
Hyun-Pa Song; Sung-Lye Shim; In-Sun Jung; J.H. Kim; Gi-Mi No; Hye-Yeong Seo; Dong-Ho Kim; Kyong Su Kim
Journal of Food Science and Nutrition | 1999
Hae-Jung Lee; Myung-Yul Lee; Kyong Su Kim
Korean Journal of Food Preservation | 2010
Sung-Lye Shim; Ki-Mi No; Kyong Su Kim; Gi-Dong Song
Korean Journal of Food Preservation | 2014
Young Shin Hong; Keun Young Ryu; Kyong Su Kim
Korean Journal of Food Science and Technology | 1997
Eun-Ryong Park; Hae-Jung Lee; Myung-Yul Lee; Kyong Su Kim
Korean Journal of Food Preservation | 2016
Young Shin Hong; Kyong Su Kim