최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.1, 2008년, pp.125 - 132
This study investigated the cremical components of 1he s1aks anI leaves of Sasa borealis Makino, and the antioxidative activities, nitrite scavenging levels, and antimicrobial activities of extracts of the stalks and leaves. The moisture contents of stalks and leaves were 59.87%(w/w) and 28.79%(w/w)...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Cho, J.Y., Moon J.H. and Park, K.H. (2000) Isolation and identification of 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4-hydroxycinnamic acid from hot water extracts of Hovenia dulcis Thunb and confirmation of their antioxidative and antimicrobial activity. Korean J. Food Sci. Technol., 32, 1403-1408
Chang, K.C., Kim, S.C., Song, E.Y., Kim, K.H., Kwon, H.M., Kang, S.H., Park, K.H. and Jung Y.H. (2003) Isolation and structure identification of antibacterial substances from the rhizome of Zingiber mioga Roscoe. J. Korean Soc. Agric. Chem. Biotechnol., 46, 246-250
Kim, E.Y., Baik, I.H., Kim, J.H., Kim, S.R. and Rhyu, M.R. (2004) Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol., 36, 333-338
Lee, S.H. and Lim, Y.S. (1998) Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J. Korean Soc. Food Nutr., 27, 239-243
Gidding, G.G. : The basic of color in muscle foods. J. Food Sci., 42, 288(1977)
Johnston, M.A., Privnick, H. and Samson, J.M. : Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J. Can. Ind. Food Tech., 2, 52-55(1969)
Massey, R.C., Crews, C., Davies, R. and McWeeney, D.J. : A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agric., 29, 815-816(1978)
전희정 (2002) 마늘이야기. 지구문화사, 서울, p.90
박종희 (2004) 한국약초본감. 신일상사, 서울, p.88
과학백과사전출판사 (1999) 약초의 성분과 이용. 일월서각, 서울, p.774
Ju, I.O., Jung, G.T., Ryu, J., Choi, J.S. and Choi, Y.G. (2005) Chemical components and physiological activities of bamboo(Phyllostachys bambusoides Starf) extracts prepared with different methods. Korean J. Food Sci. Technol., 37, 542-548
Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Chemical properties of hot water extracts from bamboos(Phyllostachys sp.). Korean J. Postharvest Sci. Technol., 8, 469-474
Lim, J.A., Na, Y.S. and Baek, S.H. (2004) Antioxidative activity and nitrite scavenging ability of ethanol extract from Phyllostachys bambusoides. Korean J. Food Sci. Technol., 36, 306-310
Chung, D.K. and Yu, R. (1995) Antimicrobial activity bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J. Food Sci. Technol., 27, 1035-1038
AOAC (1995) Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, DC, USA
Korea Food and Drug Adminstration (2002) Food Code. Munyoungsa, Seoul, p.610
日本藥學會編 (2000) 衛生試驗法.註解. 金原出版(株), 東京, p.198-200
Gray, J.I. and Dugan, J.L.R. (1975) Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40, 981-985
Yoon, W.H., Choi, J.H., Lee, K.H. and Kim, C.H. (2005) Antimicrobial and antitumor activities of seed extracts of Camellia sinensis L. Korean J. Food Sci. Technol., 37, 108-112
Kim, J.K., Cha, J.O. and Kim, Y.J. (1995) SAS application method. 1st ed. Heijiwon. Seoul. p.156-175
Lee, M.J. and Moon, G.S. (2003) Antioxidative effects of Korean bamboo trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk. Korean J. Food Sci. Technol., 35, 1226-1232
Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Functional properties and antimicrobial activity of bamboo(Phyllostachys sp.) extracts. Korean J. Postharvest Sci. Technol., 8, 475-480
Mirvish, S.S., Wallcave, L., Eagen, M. and Shubik, P. (1972) Ascorbate-nitrite reaction; Possible means of blocking the formation of carcinogenic N-nitroso compounds. Science, 177, 65-68
Takashi, Y., Yamamoto, M. and Tamura, A. (1978) Studies on the formation of nitrosamines; The effects of some polyphenols on nitrosation of diethylamine. J. Food Hyg. Soc., 19, 224-227
Shenoy, N.R. and Choughuley, A.S.U. (1989) Effect of certain phenolics on nitrosamine formation. J. Agric. Food Chem., 37, 721-725
Baek, J.W., Chung, S.H. and Moon, G.S. (2002) Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J. Food Sci. Technol., 34, 1073-1078
Kim, M.J., Byun, M.W. and Jang, M.S. (1996) Physiological and antibacterial activity of bamoo(Sasa coreana Nakai) leaves. J. Korean Soc. Food Nutr., 25, 135-142
※ AI-Helper는 부적절한 답변을 할 수 있습니다.