최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, v.21 no.12, 2021년, pp.879 - 887
This study was carried out for elucidating bioacive properties of three domestic tomato cultivars. Total polyphenol and flavonoid of Rafito, Momotaro and Medison were 10.44±1.84, 11.14±1.95, 12.26±1.82 and 3.62±0.57, 3.24±0.35, 3.87±0.60 mg/g(dry weight) res...
J. N. Davies and G. E. Hobson, "Constituents of tomato fruit - the influence of environment, nutrition, and genotype," Critical Reviews in Food Science and Nutrition, Vol.15, No.3, pp.205-280, 1981.
M. Friedman, "Tomato glycoalkaloids : role in the plant and in the diet," Journal of Agricultural and Food Chemistry, Vol.50, No.21, pp.5751-5780, 2002.
H. B. Lee, C. B. Yang, and T. J YU, "Studies on the chemical composition of some fruit vegetables and fruits in Korea(I)," Korean Journal of Food Science and Technology, Vol.4, No.1, pp.36-43, 1972.
M. S. Lenucci, D. Cadinu, M. Taurino, G. Piro, and G. Dalessandro, "Antioxidant composition in cherry and high-pigment tomato cultivars," Journal of Agricultural and Food Chemistry, Vol.54, No.7, pp.2606-2613, 2006.
S. H. Choi, S. H. Lee, H. J. Kim, I. S. Lee, N. Kozukue, C. E. Levin, and M. Friedman, "Changes in free amino acid, phenolic, chlorophyll, carotenoid, and glycoalkaloid contents in tomatoes during 11 stages of growth and inhibition of cervical and lung human cancer cells by green tomato extracts," Journal of Agricultural and Food Chemistry, 58, No.13, pp.7547-7556, 2010.
L. Frusciante, P. Carli, M. R. Ercolano, R. Pernice, A. Di Matteo, V. Fogliano, and N. Pellegrini, "Antioxidant nutritional quality of tomato," Molecular Nutrition & Food Research, Vol.51, No.5, pp.609-617, 2007.
S. Oshima, F. Ojima, H. Sakamoto, Y. Ishiguro, and J. Terao, "Supplementation with carotenoids inhibits singlet oxigen-mediated oxidation of human plasma low-density lipoprotein," Journal of Agricultural and Food Chemistry, Vol.44, No.8, pp.2306-2309, 1998.
W. Stahl, U. Heinrich, S. Wiseman, O. Eichler, H. Sies, and H. Tronnier, "Dietary tomato paste protects against ultraviolet light-induced erythema in human," The Journal of Nutrition, Vol.131, No.5, pp.1449-1451, 2001.
J. A. Mares-Perlman, A. I. Fisher, R. Klein, M. Patla, G. Block, A. E. Millen, and J. D. Wright, "Lutein and zeaxanthin in the diet and serum and their relation to age-related maculopathy in the third national health and nutrition examination survey," American Journal of Epidemiology, Vol.153, No.5, pp.424-432, 2001.
G. Edward, B. R. Eric, L. Yan, J. S. Meir, and C. W. Walter, "A prospective study of tomato products, lycopene and prostate cancer risk," Journal of the National Cancer Institute, Vol.94, No.5, pp.391-398, 2002.
E. Giovannucci, "Tomato products, lycopene, and prostate cancer: A review of the epidemiological literature," The Journal of Nutrition, Vol.135, No.8, pp.2030S-2031S, 2005.
P. Polazza, R. E. Simone, A. Catalano, and M. C. Mele, "Tomato lycopene and lung cancer prevention: From experimental to human studies," Cancers, Vol.3, No.2, pp.2333-2357, 2011.
J. B. Ahn, "Characterization of lycopene, β-carotene and phenolic compounds of domestic cherry tomato cultivars," Food Engineering Progress, Vol.22, No.1, pp.9-16, 2018.
Y. A. Rha, M. S. Choi, and S. J. Park, "Antioxidant and anti-adipogenic effects of fermented Rhus verniciflua," Korean Journal of Culinary Research, Vol.20, No.3, pp.137-147, 2014.
V. Dewanto, X. Wu, K. K. Adom, and R. H. Liu, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity," Journal of Agricultural and Food Chemistry, Vol.50, No.10, pp.3010-3014, 2002.
W. Brand-Williams, M. E. Cuvelier, and C. Berset, "Use of a free radical method of evaluates antioxidant activity," LWT-Food Science and Technology, Vol.28, No.1, pp.25-30, 1995.
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans, "Antioxidant activity applying an improved ABTS radical cation decolorization assay," Free Radical Biology & Medicine, Vol.26, No.9/10, pp.1231-1237, 1999.
M. Minoggioa, L. Bramatia, P. Simonettib, C. Gardanab, L. Iemolia, E. Santangelod, P. L. Mauria, P. Spignoe, G. P. Soressic, and P. G. Pietta, "Polyphenol Pattern and Antioxidant Activity of Different Tomato Lines and Cultivars," Annals of Nutrition & Metabolism, Vol.47, No.2, pp.64-69, 2003.
S. George, F. Tourniaire, H. Gautier, P. Goupy, E. Rock, and C. Caris-Veyrat, "Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes," Food Chemistry, Vol.124, No.4, pp.1603-1611, 2011.
G. Cetkovic, S. Savatovic, J. Canadanovic-Brunet, S. Djilas, J. Vulic, A. Mandic, and D. Cetojevic-Simin, "Valorisation of phenolic composition, antioxidant and cell growth activities of tomato waste," Food Chemistry, Vol.133, No.3, pp.938-945, 2012.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.