최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.6, 2021년, pp.669 - 681
조보미 (전남대학교 식품공학과) , 이영재 (전라남도 해양수산과학원) , 박정욱 (전라남도 해양수산과학원) , 박인배 (전라남도 해양수산과학원) , 조정용 (전남대학교 식품공학과) , 문제학 (전남대학교 식품공학과)
The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: ...
Amagai Y, Oida K, Matsuda A, Jung KS, Kakutani S, Tanaka T, Matsuda K, Jang HS, Ahn GA, Xia Y, Kawashima H, Shibata H, Matsuda H, Tanaka A. Dihomo-γ-linolenic acid prevents the development of atopic dermatitis through prostaglandin D 1 production in NC/Tnd mice. J. Dermatol. Sci. 79: 30-37 (2015)
AOAC. Official methods of analysis of AOAC Intl. 17th ed. Method 950.46. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)
Bae SH. The origin and development process of laver culture industry in Korea. 1. Laver culture history till the end of Chosun dynasty. Bull. Korea. Fish. Soc. 24: 153-166 (1991)
Brand JG, Bryant BP. Receptor mechanisms for flavor stimuli. Food Qual. Prefer. 5: 31-40 (1994)
Bronsgeest-Shoute HC, Van Gent CM, Luten. JB, Ruifer A. The effect of various intakes of n-3 fatty acid on the blood lipid composition in healthy human subjects. Am. J. Clin. Nutr. 34: 1752 (1981)
Calkins CR, Hodgen JM. A flesh look at meat flavor. Meat Sci. 77: 63-80 (2007)
Choi MJ, Seo JN. The effect of dietary taurine supplementation on plasma and liver lipid concentrations in rats. J. East Asian Soc. Dietary Life. 16: 121-127 (2006)
Cornish ML, Garbary DJ. Antioxidants from macroalgae: potential application in human health and nutrition. Algae 25: 155-171 (2010)
Dyerberg J, Eang HO, Stoffersen E, Moncada S, Bane JR. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet 11: 117 (1982)
Grunau JA, Swiader JM. Chromatography of 99 amino acids and other ninhydrin-reactive compounds in the Pickering lithium gradient system. J. Chromatogr. A. 594: 165-171 (1992)
Hwang MS, Lee IK. Taxonomy of the genus Porphyra (Bangiales, Rhodophyta) from Korea. Algae 16: 233-273 (2001)
Jung MS, Lim KH, Eum SH, Kim SY, Lee SC, Wi YS, Han SY. Measures to develop the fishery seed industry as a national new growth driver. Korea Maritime Institute. Busan, Korea. pp. 66-69 (2012)
Kakutani S, Kawashima H, Tanaka T, Shiraishi-Tateishi A, Kiso Y. Uptake of dihomo-γ-linolenic acid by murine macrophages increases series-1 prostaglandin release following lipopolysaccharide treatment. Prostaglandins Leukot. Essent. Fat. Acids 83: 23-29 (2010)
KFDA. Korean Food Standards Codex. Method 1.1.2. Korea Food and Drug Administration. Cheongwon, Korea (2012)
Kim BH, Oh JM, Yun KU, Kim CH, Kim SK. Methods for evaluation of antioxidant activity: Application to taurine. J. Toxicol. Pub. Health 23: 263-269 (2007)
Kinball SR, Jefferson LS. Regulation of protein synthesis by branched-chain amino acid. Curr. Opin. Clin. Nutr. 4: 39-43 (2001)
Lee YM. The effect of dietary taurine supplementation on plasma glucose, plasma and liver lipid concentrations and plasma and urinary free amino acid concentrations in diabetic rat. MS. Thesis. Keimyung University. Daegu, Korea. pp. 22-23 (2000)
Ministry of oceans and fisheries. Fishery production statistics. Available from: http://fips.go.kr. Accessed Jul. 31, 2020.
Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. Diet. 44: 307-315 (1986)
Park TS. Taurine: Its physiological roles and nutritional significance. Korean J. Nutr. 34: 597-607 (2001)
Park CK. Kang TJ, Kim KS. The nutritional and functional constituents of laver. Bull. Fish. Soc. Inst. Yosu Nat'l Univ. 9: 133-137 (2000)
Park HJ, Lee EJ, Kim JH, Kim JY, Kwon OR, Kim MK. Effect of leucine intake on body weight reduction in rats fed high fat diet. Korean J. Nutr. 42: 714-722 (2009)
Park CK, Park CH, Park JN. Extractive nitrogenous constituents and their monthly variation of fresh laver Porphyra dentata, J. Korean Soc. Food Sci. Nutr. 30: 579-588 (2001)
Ruerman NB. Muscle amino acid metabolism and gluconeogenesis. Annu. Rev. Med. 26: 245-258 (1975)
Seo HY, Jung BM. Comparative study of food components and sensory properties of common Porphyra yezoensis and functional Porphyra yezoensis, J. Korean Soc. Food Sci. Nutr. 25: 1314-1319 (2007)
Singleton VL, Rossi JA. Colorimetry of total phenolics with phospomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965)
Wungaarden DV. Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal. Chem. 39: 848-850 (1967)
Yamaguchi T, Takamura H, Matoba T, Terao J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci. Biotechnol. Biochem. 62: 1201-1204 (1998)
Yoshida T, Notoya M, Kikuchi N, Mitaya M. Catalogue of species of Porphyra in the world, with special reference to the type locality and bibliography. Special Issue, Nat. Hist. Res. 3: 5-18 (1997)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.