참고문헌 (37)

1. Kim, N.M., Lee, J.S., Effect of fermentation periods on the qualities and physiological functionalities of the mushroom fermentation broth. Korean J. Mycol., 31, 28-33 (2003).？ 

2. Choi, W.S., Choi, U.K., Changes in storage characteristics of pork rectum by addition of ginger (Zingiber officinale roscoe). Korean J. Food & Nutr., 27, 956-961 (2014).？ 

3. Connell, D.W., Sutherland, M.D., A re-examination of gingerol, shogaol, and zingerone the pungent principle of ginger (Zingiber officinale roscoe). Aust. J. Chem., 22, 1033-1043 (1969).？ 

4. Connell, D.W., The chemistry of the essential oil and oleoresin of ginger (Zingiber officinale roscoe). Flavour Ind., 1, 677-693 (1970).？ 

5. Dugasani, S., Pichika, M.R., Nadarajah, N.D., Balijepalli, M.K., Tandra, S., Korlakunta, J.N., Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol. J. Ethnopharmacol., 127, 515-520 (2009).？ 

6. Suekawa, M., Ishige, A., Yuasa, K., Sudo, K., Aburada, M., Hosoya, E., Pharmacological actions of pungent constitutents, (6)-gingerol and (6)-shogaol. J. Pharmacobiodyn., 7, 836-848 (1984).？ 

7. Pan, M.H., Hsieh, M.C., Kuo, J.M., Lai, C.S., Wu, H., Sang, S., Ho, C.T., 6-Shogaol induces apoptosis in human colorectal carcinoma cells via ROS production, caspase activation, and GADD 153 expression. Mol. Nutr. Food Res., 52, 527-537 (2008).？ 

   상세보기

8. Shin, J.H., Choi, D.J., Lee, S.J., Cha, J.U., Kim, J.G., Sung, N.J., Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci., 18, 1123-1131 (2008).？ 

9. Kim, H.J., Lee, J.Y., You, B.R., Kim, H.R., Choi, J.E., Nam, K.Y., Moon, B.D., Kim, M.R., Antioxidant activities of ethanol extracts from black ginseong prepared by steaming-drying cycles. J. Korean Soc. Food Sci. Nutr., 40, 156-162 (2011).？ 

10. Jang, E.K., Seo, J.H., Lee, S.P., Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean J. Food Sci. Technol., 40, 443-448 (2008).？ 

11. Jo, K.S., Analysis of gingerol compounds of raw ginger (Zingiber officinale roscoe) and its paste by high performance liquid chromatograph-mass spectrometry (LC/MS). J. Korean Soc. Food Sci. Nutr., 29, 747-751 (2000).？ 

12. Choi, H.E., Study on conversion of functional materials of steamed ginger and cosmeceutical activities. Master's thesis, Woosuk University, Wanju, Korea (2019).？ 

13. Lee, I.H., 2019. A study on the value of agricultural heritage in seosan ginger farming. Chungnam institute, Gongju, Korea, pp. 38.？ 

14. Chung, Y.K., Lee, J.J., Lee, H.J., Rheological properties of pound cake with ginger powder. Korean J. Food Preserv., 19, 361-367 (2012).？ 

15. Jung, K.G., Park, C.S., Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J. Food Preserv., 20, 134-139 (2013).？ 

16. Kang, J.N., Lee, H.G., Yu, J., Choi, M.H., Lee, S.M., Development of cleaced amplified polymorphic sequence markers for classifying ginger (Zingiber officinale) cultivars using reference sequencing. Plant breed. Biotech., 11, 130-140 (2023).？ 

17. Dong, J.L., Reserch on comparation of ingredients in seosan ginger and in China ginger and methods of browing controlin ginger. Master's thesis, Hanseo University, Seosan, Korea (2010).？ 

18. Seo, Y.H., Antioxidant and antimicrobial activities of ginger with aging and fermentation. Korean J. Food Preserv., 24, 1180-1187 (2017).？ 

19. Ra, H.N., Kim, H.Y., Quality characteristics and microbial safety of Sunsik with dandelion (Taraxacum platycarpum) complex extrat powder (AF-343) for Home Meal Replacement. Korean J. Food Cook Sci., 30, 642-649 (2014).？ 

20. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med., 26, 1231-1237 (1999).？ 

21. Jo, M.H., Ham, I.K., Lee, G.H., Lee, J.K., Lee, G.S., Park, S.K., Kim, T.I., Lee. E,M., Comparison of active ingredients between field grown and in vitro cultured rhizome of Korean native ginger (Zingiber officinale Roscoe). Korean J. Plant Res., 24, 404-412 (2011).？ 

22. Lee, S.J., Ryu, J.H., Nam, S.J., Koo, O.K., A study on the physicohemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) during the aging process. Korean J. Food Sci. Technol., 52, 573-579 (2020).？ 

23. Nam, S., Kwon, Y.R., Youn, K.S., Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments. Korean J. Food Preserv., 24, 21-26 (2017).？ 

24. Kim, E.Y., Kim, Y., Kim, K.T., Lim, T.G., Jang, M., Cho, C.W., Rhee, Y.K., Hong, H.D., Effect of high temperature and high pressure on physicochemical properties and antioxidant activity of Korean red ginseng. J. Korean Soc. Food Sci. Nutr., 29, 438-447 (2016).？ 

25. Choi, S.R., You, D.H., Kim, J.Y., Park, C.B., Ryu, J., Kim, D.H., Eun, J.S., Antioxidant and antimicrobial of Artemisia capillaris Thunberg. Korean J. Med. Crop. Sci., 16, 112-117 (2008).？ 

26. Lee, S.O., Lee, H.J., Yu, M.H., Li, H.G., Lee, I.S., Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol., 37, 233-240 (2005).？ 

27. Qi, T., Zhao, X., Lim, Y.I., Park, K.Y., Antioxidant and anticancer effects of edible and medicinal mushrooms. J. Korean Soc. Food Sci. Nutr., 42, 655-662 (2013).？ 

28. Lee, G.D., Yoon, S.R., Kim, J.O., Hur, S.S., Seo, K.I., Monitoring on the tea with steaming and drying process fo germinated buckwheat. J. Korean Soc. Food Sci. Nutr., 33, 212- 217 (2004).？ 

29. Kim, M.I., Nam, D.G., Cheo, J.S., Choi, A.J., Effects of antioxidative activity and functional components of ginger (Zingiber officinale Roscoe) extract by fermentation and enzyme treatment. Food Eng. Rog., 26, 112-118 (2022).？ 

30. Lee, E.J., Yang, S.A., Choi, H.D., Im, H.G., Whang, K., Lee, I.S., Comparison of gingerols in various fractions and the antioxidant effects of supercritical fluid extracts from ginger. Korean J. Food Sci. Technol., 43, 469-474 (2011).？ 

31. Choo, B.K., Chung, K.H., Seo, Y.B., Roh, S.S., Antioxidant, antiinflammation and hepatoprotective activity of Schizandrae fructus processed with differenciated steaming number. Korean J. Herbol., 28, 83-92 (2013).？ 

32. Yang, S.J., Woo, K.S., Yoo, J.S., Kang, T.S., Noh, Y.H., Lee, J.S., Jeong, H.S., Change of Korean ginseng compents with high temperature and pressure treatment. Korean J. Food Sci. Technol., 38, 521-525 (2006).？ 

33. Song, C.H., Seo, Y.C., Choi, W.Y., Lee, C.G., Kim, D.U., Chung, J.Y., Chung, H.C., Park, D.S., Ma, C.J., Lee, H.Y., Enhancement of antioxidative activity of Codonpsis Ianceolata by stepwise steaming precess. Korean J. Medicinal Crop. Sci., 20, 238-244 (2012).？ 

34. Kim, H.G., Kim, G.W., Oh, H., Yoo, S.Y., Kim, Y.O., Oh, M.S., Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill). LWT-Food Sci. Technol., 44, 992-998 (2011).？ 

35. Chen, C.C., Kuo, M.C., Ho, C.T., High performance liquid chromatograph determination of pungent gingerol compounds of ginger (Zingiber officinale Roscoe). J. Food Sci. Technol., 51, 1364-1365 (1986).？ 

36. Park, H.Y., Ha, S.K., Choi, J.I., Choi, H.D., Kim, Y.S., Park, Y.K., Optimization study for the production of 6-shogaol-rich ginger (Zingiber officinale Roscoe) under conditions of mild pressure and high temperature. Korean J. Food sci. technol., 46, 588-592 (2014).？ 

37. Yang, B.W., Park, H.S., Park, J.W., Baik, M.Y., Kim, B.Y., Kim, H.K., Hahm, Y.T., Physicochemical properties of repetitive heat-treated gingerand its quantitative conversion of gingerol to shogaol. Food Eng. Prog., 21, 22-28 (2017). 

    상세보기