지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.10
- 수록면
- 1,076 - 1,082 (7page)
이용수
초록· 키워드
오류제보하기
Six pesticides were determined in hot pepper leaves after successive processing steps of washing, blanching, and drying. The tested pesticides included dichlofluanid, flusilazole, folpet, iprodione, λ-cyhalothrin, and lufenuron. Each pesticide was singly applied to the leaves of the pepper plants, which were being cultivated in a greenhouse. The processing factors were dependent on the type of pesticide, and were in the following ranges: 0.09-0.73 by washing, ＜0.00-0.48 after blanching, and ＜0.00-3.30 after drying. Only lufenuron showed a processing factor of more than 1, at 3.30 in dried leaves, while the processing factors of the other pesticides were less than 1. The removal ratios of the tested pesticides by washing ranged from 27 to 90%. The blanching step increased their removals by 10-25%. However, drying did not have an effect on residue reduction. Finally, after proceeding to the drying step, removal ratios ranged from 85 to 100%, with the exception of lufenuron at 47%.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Reduction of Pesticide Residues in the Production of Red Pepper Powder
Food Science and Biotechnology
2006 .02
-
Analysis of GSTs related to pesticide degradation from hot pepper
한국농약과학회 학술발표대회 논문집
2008 .04
-
Effects of oven drying on pesticide residues in field-grown chili peppers
Applied Biological Chemistry
2015 .01
-
Processing and reduction factors of pesticides in/on Korean cabbage by drying
한국농약과학회 학술발표대회 논문집
2007 .04
-
Changes of the Pesticide Residues in Tomatoes by Processing
한국농약과학회 학술발표대회 논문집
2003 .10
-
Effect of Seasoning Vegetables on the Removal of Pesticide Residues
한국식품영양과학회 학술대회발표집
2015 .08
-
고추의 열풍건조특성(熱風乾燥特性)
Applied Biological Chemistry
1974 .01
-
Reduction of Chlorpyrifos and Fenitrothion Residues in Red Pepper Peel by Washing and Drying
Food Science and Biotechnology
2001 .08
-
고추 부위별 chlorothalonil, kresoxim-methyl 및 procymidone 농약성분의 잔류 분포
한국식품과학회지
2009 .12
-
Residue Level of Pesticides in Seed Oil of Chili Pepper
한국농약과학회 학술발표대회 논문집
2014 .04
-
수세 방법에 따른 깻잎의 잔류농약 제거율 연구
한국식품과학회지
2003 .08
-
고추의 건조율 및 색도에 미치는 Blanching 효과
한국식품영양과학회지
1992 .03
-
The Genome That Makes Hot Pepper
한국원예학회 학술발표요지
2014 .05
-
Residual Characteristics of Pesticide during the Period of Cultivation and Removal Efficiency of Pesticide Residues of Chinese Cabbage Produced in Highland
한국원예학회 학술발표요지
2008 .05
-
Risk Assessment of Pesticides: Risk of Eating : How to Change Consumers’ Perception
한국농약과학회 학술발표대회 논문집
2007 .04
-
Application of Multi-residue Method for Analysis of Pesticides Residues in Paste and Sauce containing Hot pepper
한국농약과학회 학술발표대회 논문집
2016 .10
-
Determination of Pesticide Residues in Red-Pepper Powder by GC-ECD
Food Science and Biotechnology
2002 .06
-
충북지역 산지 고추와 유통 고춧가루 중 잔류농약 모니터링 및 위해성 평가
농약과학회지
2006 .03
-
Methods for Determining the Adulteration of Hot Pepper Powder Partially Mixed with Hot Pepper Seeds
한국식품영양과학회 학술대회발표집
2016 .10
-
New Development in the Regulation of Pesticide Residue in Japan
한국농약과학회 학술발표대회 논문집
2003 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-000874198