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.27 no.1, 2020년, pp.127 - 135
Hong, Ju-Yeon , Oh, Wang-Kyu
The purpose of this study was to evaluate the quality and functionality of Elaeagnus multiflora powder for developing a processed food using Elaeagnus multiflora powder. Elaeagnus multiflora ‘Sulgidduk’ was developed by adding 0, 3, 6, 9 and 12% Elaeagnus multiflora powder and the physic...
10.7326/0003-4819-107-4-526 Ames BN, Saul RL. Oxigen radicals and human disease. Ann Inter Med, 107, 526-545 (1987) 10.7326/0003-4819-107-4-526, 3307585
AOAC. Official Methods Analysis 13th ed. Association of Official Analytical Chemists, Washington DC, USA, p 125-132 (1990)
Ahn GJ. Quality characteristics and antioxidantive actives of Sulgidduk added mugwort powder. Culi Sci Hos Res, 25, 184-193 (2019)
10.1038/1811199a0 Blois ML. Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1224 (1958) 10.1038/1811199a0
Cho MS. Korean Tree Illustrations. Academy Publishing Co, Seoul, Korea, p 372 (1989)
Cha GH, Lee HG. Sensory physicochemical characteristics and storage time of Daechu-In-jeulmi added with various levels of chopping jujube. Korean J Soc Food Sci, 17, 29-42 (2001)
10.22509/kfsa.2018.14.1.010 Choi SN, Choi EH. Quality characteristics of Sulgidduk with Cudrania tricuspidata fruit freeze drying powder. Food Ser Ind J, 14, 131-139 (2018) 10.22509/kfsa.2018.14.1.010
Ham SS, Lee SY, Oh DH, Kim SH, Hong JG. Development of beverages drinks using mountain edible herbs. J Korean Soc Food Sci Nutr, 26, 92-97 (1997)
Hyun YH, Hwang YK, Lee YS. Quality characteristics of Sulgidduk with tapioca flour. Korean J Food Nutr, 18, 103-108 (2005)
Hong JY. A study on the components and physiological activity of Elaeagnus multiflora Thunb. Ph D Thesis, Daegu Haany University, Korea, p 109-111 (2008)
Joung HS. Quality characteristics of paeksulgi added powder of Opuntia ficus indica var. saboten. Korean J Food Cookery Sci, 20, 637-642 (2004)
Kim GY, Moon HK, Lee SW. Quality characteristics of Sulgidduk prepared by addition of astringent persimmon powder. Korean J Food Preserv, 13, 697-702 (2006)
10.13050/foodengprog.2013.17.2.105 Kim HK, Jin HH, Lee MS, Lee SJ. Quality characteristics of Sulgidduk added with Corni fructus powder. Food Eng Prog, 17, 105-111 (2013) 10.13050/foodengprog.2013.17.2.105
Kim SL. Antioxidant activity and analsis on the components of the fruit of Elaeagnus multiflora Thnmb. MS Thesis, Yeungnam University, Korea, p 34-35 (2004)
Ko KS, Jeon ES. Wild Plants of Korea. Iljinsa, Seoul, Korea, p 454-455 (2003)
10.20878/cshr.2018.24.6.002 Ko SH, Jeong HC. Quality characteristics of redbeet powder and Sulgidduk by redbeet powder of different ratios. Culi Sci Hos Res, 24, 13-21 (2018) 10.20878/cshr.2018.24.6.002
Lee JS, Cho MS, Hong JS. Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cookery Sci, 24, 375-381 (2008)
Lee SH. Quality characteristics of Sulgidduk with different additions of deodeok powder. Culi Sci Hos Res, 25, 176-183 (2019)
10.1016/S0021-9258(19)52451-6 Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem, 193, 265-275 (1951)
10.1016/S0021-9258(18)71980-7 Nelson NA. A photometric adoption of the somogi method for determination of glucose. J Biol Chem, 153, 375-381 (1944)
Park ID. Effects of Cucurbita maxima duchesne puree on quality characteristics of pound and sponge cakes. Korean J Food Culture, 23, 748-754 (2008)
Park JH. Medicinal Plants of Korea. Shinilbooks, Seoul, Korea, p 953-954 (2004)
Park SY, Kim JW. Screening and isolation of the antitumor agents from medicinal plants (I). Kor J Pharmacogn, 23, 264-267 (1992)
Ryu GH, Park JY, Koo BY, Song DS, Lim MS. Korean Rice Cake for Manufactor and Process Engineer. Hyoil Publishers, Seoul, Korea, p 13 (2005)
10.17495/easdl.2014.04.24.2.201 Seo KM, Chung YH. Quality characteristics of Sulgidduk added with turmeric powder. J East Asian Soc Dietary Life, 24, 201-207 (2014) 10.17495/easdl.2014.04.24.2.201
10.22509/kfsa.2018.14.3.003 Shin MH, Chung NY. Quality evaluation of brown rice Sulgidduk added with fermented black rice bran powder. Food Ser Ind J, 14, 41-50 (2018) 10.22509/kfsa.2018.14.3.003
Shin SM, Jung JS, Han MR, Kim AJ, Kim YH. Quality characteristics of Sulgidduk containing added red ginseong powder. Korean J Food and Cookery Sci, 25, 586-592 (2009)
10.5344/ajev.1965.16.3.144 Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic -phosphotungstic acid reagents. Am J Enol Vitic, 16, 144-158 (1965)
Yoon SJ. Quality characteristics of Sulgidduk added with lotus leaf powder. Korean J Food Cookery Sci, 23, 433-442 (2007)
Yu HN, Song JH, Kim MR. Quality characteristics and antioxidant activities of Sulgidduk added with almond powder. J Korean Soc Food Sci Nutr, 46, 809-815 (2017)
Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder. Korean J Food Sci Tech, 38, 128-134 (2006)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.