참고문헌 (36)

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2. 조남숙, 정해정. 마키베리 분말 첨가 설기떡의 품질특성 및 항산화 활성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.23, no.7, 945-952.

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3. 정해정. 아로니아, 블랙커런트, 마키베리의 기능성 성분 및 생리활성 비교. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.45, no.8, 1122-1129.

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4. Gonzalez, B., Vogel, H., Razmilic, I., Wolfram, E.. Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest. Industrial crops and products, vol.76, 158-165.

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5. Ha KH, Joung HJ, Song YJ (2016) Intake of dietary sugar and its influence on chronic disease in the Korean population. Food Science and Industry 49(3): 2-11. 

6. Ha MS, Kim JH, Lee YJ, Chun SS (2020) Quality characteristics of jelly with rhubarb (Rheum rhaponticum) stem juice. Korean J Food Nutr 33(1): 49-57. 

7. HAYASHI, Noriko, IIDA, Tetsuo, YAMADA, Takako, OKUMA, Kazuhiro, TAKEHARA, Isao, YAMAMOTO, Takashi, YAMADA, Koji, TOKUDA, Masaaki. Study on the Postprandial Blood Glucose Suppression Effect of D-Psicose in Borderline Diabetes and the Safety of Long-Term Ingestion by Normal Human Subjects. Bioscience, biotechnology, and biochemistry, vol.74, no.3, 510-519.

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8. Hwang JY, Lee SM (2018) Studies on the characteristics of muffins prepared with allulose. Korean J Food Nutr 31(1): 195-201. 

9. Kang NE, Lee IS, Cho MS (2006) Physicochemical and sensory quality characteristics of jelly prepared with various levels of resistant starch. Korean J Food Nutr 19(4): 532-538. 

10. Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS (2007) An investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit powder. J Korean Soc Food Sci Nutr 20(1): 27-33. 

11. 주나미, 김보람, 김애정. 반응표면분석법을 이용한 블루베리 즙 첨가 젤리의 최적화. 한국식품영양학회지 = The Korean journal of food and nutrition, vol.25, no.1, 17-25.

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12. Kim, Boram, Lee, In young, Joo, Nami. Evaluation of Antioxidant Properties of Atractylodes macrocephala Koidzumi, and Application to Rice Cookies. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.37, no.1, 9-20.

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13. 김다희, 김수진, 김미리. 가시파래 첨가 알룰로스 곤약젤리의 이화학적 품질 특성 및 항산화 활성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.48, no.9, 967-976.

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14. 김경희, 이경화, 김성환, 김나영, 육홍선. 버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말 첨가 젤리의 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.39, no.1, 110-115.

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15. Kim SH (2016) Survey on actual situation and importance of use of snacks and development of jelly added with elderberry. Ph D Dissertation Daegu Catholic University, Daegu. pp 56-57. 

16. 김수진, 김다희, 김미리. 가시파래 첨가 알룰로스 양갱의 이화학적 품질 특성 및 항산화 활성 평가. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.48, no.9, 977-986.

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17. Lee, Do Hee, Chung, Hai-Jung. Quality characteristics and antioxidant activities of jelly containing honeyberry powder. 한국식품저장유통학회지 = Korean journal of food preservation, vol.27, no.1, 111-118.

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18. 이혜정. 냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성. 한국식품영양학회지 = The Korean journal of food and nutrition, vol.27, no.6, 1067-1077.

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19. Lee JA (2020) Quality characteristics of Jeungpyun added with maquiberry powder. Culi Sci & Hos Res 26(12): 247-256. 

20. Lee JY, Jin SY (2021) Quality and antioxidant properties of jelly according to addition of Orostachys japonicus. Korean J Food Nutr 34(1): 15-25. 

21. Lee KW, Je HJ, Jung TH, Lee YL, Choi JH, Hwang HJ, Shin KO (2018) Comparison of components and antioxidant activity of cherry, aronia, and maquiberry. Korean J Food Nutr 31(5): 729-736. 

22. Lee WG (2018) Quality Characteristic and antioxidant properties of gelatin jelly incorporated with black currant (Ribes nigrum L.) powder. Culi Sci & Hos Res 24(3): 113-120. 

23. Lee WG (2021) Quality characteristics and antioxidant activity of yogurt dressing containing maquiberry powder. Culi Sci & Hos Res 27(1): 100-108. 

24. Matsuo, Tatsuhiro, Baba, Yoshitake, Hashiguchi, Mineo, Takeshita, Kei, Izumori, Ken, Suzuki, Hiroo. DietaryD‐psicose, a C‐3 epimer ofD‐fructose, suppresses the activity of hepatic lipogenic enzymes in rats. Asia Pacific journal of clinical nutrition, vol.10, no.3, 233-237.

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25. Moller, D E, Berger, J P. Role of PPARs in the regulation of obesity-related insulin sensitivity and inflammation. International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity, vol.27, no.suppl3, S17-S21.

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26. 문혜경, 이수원, 문재남, 윤세진, 이슬, 김귀영. 오디 착즙액 첨가비율에 따른 젤리의 품질 특성. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.28, no.6, 797-804.

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27. Nam, Dong-Geon, Kim, Mina, Im, Pureum, Choe, Jeong-Sook, Choi, Ae-Jin. Quality Properties of Jelly using Ginger (Zingiber officinale Rosc.) Concentrate Prepared with Enzymatic Hydrolysis. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.36, no.3, 233-242.

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28. Rojo, Leonel E., Ribnicky, David, Logendra, Sithes, Poulev, Alex, Rojas-Silva, Patricio, Kuhn, Peter, Dorn, Ruth, Grace, Mary H., Lila, Mary Ann, Raskin, Ilya. In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis). Food chemistry, vol.131, no.2, 387-396.

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29. Rojo, Leonel E., Ribnicky, David, Logendra, Sithes, Poulev, Alex, Rojas-Silva, Patricio, Kuhn, Peter, Dorn, Ruth, Grace, Mary H., Lila, Mary Ann, Raskin, Ilya. In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis). Food chemistry, vol.131, no.2, 387-396.

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30. Rubilar, Mónica, Jara, Claudio, Poo, Yohany, Acevedo, Francisca, Gutierrez, Cristian, Sineiro, Jorge, Shene, Carolina. Extracts of Maqui (Aristotelia chilensis) and Murta (Ugni molinae Turcz.): Sources of Antioxidant Compounds and α-Glucosidase/α-Amylase Inhibitors. Journal of agricultural and food chemistry, vol.59, no.5, 1630-1637.

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31. Ruiz, Antonieta, Hermosín-Gutiérrez, Isidro, Mardones, Claudia, Vergara, Carola, Herlitz, Erika, Vega, Mario, Dorau, Carolin, Winterhalter, Peter, von Baer, Dietrich. Polyphenols and Antioxidant Activity of Calafate (Berberis microphylla) Fruits and Other Native Berries from Southern Chile. Journal of agricultural and food chemistry, vol.58, no.10, 6081-6089.

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32. Schreckinger, Maria Elisa, Wang, Jinzhi, Yousef, Gad, Lila, Mary Ann, Gonzalez de Mejia, Elvira. Antioxidant Capacity and in Vitro Inhibition of Adipogenesis and Inflammation by Phenolic Extracts of Vaccinium floribundum and Aristotelia chilensis. Journal of agricultural and food chemistry, vol.58, no.16, 8966-8976.

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33. Suna, S., Yamaguchi, F., Kimura, S., Tokuda, M., Jitsunari, F.. Preventive effect of d-psicose, one of rare ketohexoses, on di-(2-ethylhexyl) phthalate (DEHP)-induced testicular injury in rat. Toxicology letters, vol.173, no.2, 107-117.

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34. Takata, Maki K., Yamaguchi, Fuminori, Nakanose, Koichi, Watanabe, Yasuo, Hatano, Naoya, Tsukamoto, Ikuko, Nagata, Mitsuhiro, Izumori, Ken, Tokuda, Masaaki. Neuroprotective effect of D-Psicose on 6-hydroxydopamine-induced apoptosis in rat pheochromocytoma (PC12) cells. Journal of bioscience and bioengineering, vol.100, no.5, 511-516.

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35. 유옥경, 김지은, 차연수. 복분자를 첨가한 젤리의 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.37, no.6, 792-797.

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36. Zhang, W., Yu, S., Zhang, T., Jiang, B., Mu, W.. Recent advances in d-allulose: Physiological functionalities, applications, and biological production. Trends in food science & technology, vol.54, 127-137.

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