최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.19 no.1, 2006년, pp.38 - 46
천덕상 (한경대학교 영양조리과학과) , 이현자 (한경대학교 영양조리과학과) , 강근옥 (한경대학교 영양조리과학과)
The purpose of this study was to analyze the flavors of four fresh herbs(rosemary, basil, applemint, and majoram) and when they are fried, boiled, baked, and microwaved. Among the 18 flavors in rosemary, 37.40% was composed of
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Amr, A. Antioxidative role of some aromatic herbs in refrigerated ground beef patties. Pure Applied Sci. 22:1475-1487. 1995
De Smet, PAGM. The role of plant-derived drugs and herbal medicines in healthcare. Drugs. 54:801-840. 1997
Craig, WJ. Health-promoting properties of common herbs. Am. J. Clin. Nutr. 70:491-499. 1999
Moyler, DA. Extraction of essential oils with carbon dioxide. J. Flavour Fragrance 8:235-245. 1993
Stahl, E and Gerard, D. Solubility behaviour and fractionation of essential oils in dense carbon dioxide. Perfum. Flavor. 10:29-33. 1985
Reverchon, E and Della Porta, G. Supercritical $CO_2$ extraction and fractionation of lavender essential oil and waxes. J. Agric. Food Chem. 43:1654-1658. 1995
Tucker, AO, Maciariello, MJ and Howell, JTA. A preliminary analysis of some lavender and lavgandin cultivars. Perfum. Flavor. 9:49-60. 1984
Chung, DO, Park, ID and Chung, HO. Evaluation of functional properties of onion, rosemary and thyme extracts in onion Kimchi. Korean J. Soc. Food Cookery Sci. 17:218-223. 2001
Min, YK, Yoon, MH, Kim, JY and Jeong, HS. Aroma characteristics of applemint(Mentha rotundifolia (L.) Huds) with different extraction methods. Korean J. Food Sci. Technol. 31:1465-1470. 1999
Suh, EJ and Park, KE. Comparison of volatile flavor components of three basil ultivars in hydroponics. Kor. Society Horticultural Sci. 40:188-192. 1999
Ryoo, JW and Cha, BC. Mineral content and antioxidative activity in some herb plants. Korean J. Med. Crop. Sci. 6:28-32. 1998
Cuvelien, ME, Richahard, H and Berset, C. Antioxidative activity of phenolic composition of pilot plant and commercial extracts of sage and rosemary. J. Am. Oil Chem. Soc. 73:645-652. 1998
Lee, YC and Yoon, J. Antioxidative effects of volatile oil and oleoresin extracted from rosemary, sage, clove and nutmeg. Korean J. Food Sci. Technol. 25:351-354. 1993
Daferera, DJ, Ziogas, BZ and Polissuou, MG. GC¬MS analysis of essential oils from some greek aromatic plants and their fungitoxicity of Penicillium digitarum. J. Agric. Food Chem. 48:2576-2581. 2000
Venskutonis, PR. Effect of drying on the volatile constituents of thyme and sage. Food Chemistry. 59:219-227. 1997
Rutgers University and The State University of New Jersey University Extension Division. Perfume and flavor chemicals(aroma chemicals) I, II, Steffen Arctander Publisher. 1969
Rutgers State University. Perfume and flavor materials of natural origion. Steffen Arctander Publisher. 1960
Barbieri, S, Elustondo, M and Urbicain M. Retention of aroma compounds in basil dried with low pressure superheated steam. J. of Food Engineering. 65: 109-115. 2004
Uzi Ravid, Eli Putievsky, Irena Katzir and Efraim Lewinsohn. Enantromeric composition of linalol in the essential oils of ocimum species and in commercial basil oils. Flavour and Fragrance J. 12:293-296. 1997
Vera, RR and Chane Ming, J. Chemical composition of essential oil of majoram(Origanum majorana L.) from Reunion Island. Food Chemistry. 66:143-145. 1999
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.