다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
한국식품저장유통학회지 = Korean journal of food preservation, v.29 no.2, 2022년, pp.222 - 232
Hwang, Eun-Sun , Shon, EunMyeong
AI-Helper
The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aroni...
AOAC. Official Methods of Analysis of AOAC International. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA, Ch 3, p 1-26 (1995)
10.3390/molecules25184055 Banach M, Wiloch M, Zawada K, Cyplik W, Kujawski W. Evaluation of antioxidant and anti-inflammatory activity of anthocyanin-rich water-soluble aronia dry extracts. Molecules, 25, 4055 (2020) 10.3390/molecules25184055, 32899830, PMC7570557
10.1155/2017/8156594 Cebova M, Klimentova J, Janega P, Pechanova O. Effect of bioactive compound of Aronia melanocarpa on cardiovascular system in experimental hypertension. Oxid Med Cell Longevity, 2017, 8156594 (2017) 10.1155/2017/8156594, 29333212, PMC5733212
10.1016/S0308-8146(02)00419-3 Cheung LM, Cheung PC, Ooi VE. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem, 81, 249-255 (2003) 10.1016/S0308-8146(02)00419-3
10.1080/01635581.2020.1789679 Gill NK, Rios D, Osorio-Camacena E, Mojica BE, Kaur B, Soderstrom MA, Gonzalez M, Plaat B, Poblete C, Kaur N, Singh H, Forester SC. Anticancer effects of extracts from three different chokeberry species. Nutr Cancer, 73, 1168-1174 (2021) 10.1080/01635581.2020.1789679, 32643413
10.9755/ejfa.2019.v31.i3.1921 Gralec M, Wawer I, Zawada K. Aronia melanocarpa berries: Phenolics composition and antioxidant properties changes during fruit development and ripening. Emir J Food Agric, 31, 214-221 (2019) 10.9755/ejfa.2019.v31.i3.1921
10.3746/jkfn.2020.49.2.167 Hwang ES, Thi ND. Quality characteristics and antioxidant activity of vinegar by the addition of aronia juice (Aronia melanocarpa). J Korean Soc Food Sci Nutr, 49, 167-176 (2020) 10.3746/jkfn.2020.49.2.167
Jakobek L, Seruga M, Medvidovic-Kosanovic M, Novak I. Antioxidant activity and polyphenols of Aronia in comparison to other berry species. Agric Conspec Sci, 72, 301-306 (2007)
Jeong JS, Kim ML. Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J Food Cookery Sci, 24, 174-181 (2008)
10.3390/antiox10071052 Jurendic T, Scetar M. Aronia melanocarpa products and by-products for health and nutrition: A review. Antioxidants, 10, 1052 (2021) 10.3390/antiox10071052, 34209985, PMC8300639
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, 532-538 (2006)
Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. An investigation the preparation and physicochemical properties of Oddi jelly using mulberry fruit powder. Korean J Food Nutr, 20, 27-33 (2007)
Kim HH. The Jelly Market has Grown 2.5 Times in 5 Years. Available from: https://www.mk.co.kr/news/business/view/2020/12/1244946. Accessed date Jul. 20, 2021.
Kim JY, Park CH. Hair dyeing properties using extracts of Aronia melancocarpa. Kor J Aesthet Cosmetol, 12, 663-668 (2014)
10.11002/kjfp.2020.27.5.566 Kim YM, Kim JM, Youn KS. Quality and textural properties of jelly prepared with different gelling agents. Korean J Food Preserv, 27, 566-573 (2020) 10.11002/kjfp.2020.27.5.566
10.1055/s-0028-1088306 Kulling SE, Rawel H. Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects. Planta Med, 74, 1625-1634 (2008) 10.1055/s-0028-1088306, 18937167
Lee JY, Yoon HY, Kim MR. Quality characteristics of jelly with black garlic. Korean J Food Culture, 25, 832-838 (2010)
Lee TW, Lee YH, Yoo MS, Rhee KS. Instrumental and sensory characteristics of jelly. Korean J Food Sci Technol, 23, 336-340 (1991)
Lyu HJ, Oh MS. Quality characteristics of Omija jelly prepared with various starches. Korean J Soc Food Cookery Sci, 18, 534-542 (2002)
10.1080/10408397409527165 Markakis P. Anthocyanins and their stability in foods. Crit Rev Food Sci, 4, 437-456 (1974) 10.1080/10408397409527165
10.3390/agriculture2030244 Mayer-Miebach E, Adamiuk M, Behsnilian D. Stability of chokeberry bioactive polyphenols during juice processing and stabilization of a polyphenol-rich material from the by-product. Agriculture, 2, 244-258 (2012) 10.3390/agriculture2030244
10.1021/jf034506n Meyers KJ, Watkins CB, Pritts MP, Liu RH. Anti oxidant and antiproliferative activities of strawberries. J Agric Food Chem, 51, 6887-6892 (2003) 10.1021/jf034506n, 14582991
10.32725/jab.2019.020 Milutinovic M, Radovanovic RV, Savikin K, Radenkovic S, Arvandi M, Pesic M, Kostic M, Miladinovic B, Brankovic S, Kitic D. Chokeberry juice supplementation in type 2 diabetic patients-impact on health status. J Appl Biomed, 17, 218-224 (2019) 10.32725/jab.2019.020, 34907720
Na JY. Consumer recognition and intake status of jelly-type health functional food. MS Thesis, Chung-Ang University, Seoul, Korea (2015)
10.15835/nbha4017181 Ochmian I, Grajkowski J, Smolik M. Comparison of some morphological features, quality and chemical content of four cultivars of chokeberry fruits (Aronia melanocarpa). Not Bot Horti Agrobot Cluj-Napoca, 40, 253 (2012) 10.15835/nbha4017181
10.20878/cshr.2013.19.5.010010010 Oh HJ, Back JW, Lee JY, Oh YJ, Lim SB. Quality characteristics of jelly added with pressed kiwi (Actinidia chinensis var. ‘Halla Gold’) juice. Korean J Culin Res, 19, 110-120 (2013) 10.20878/cshr.2013.19.5.010010010
10.5264/eiyogakuzashi.44.307 Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jap J Nutri, 44, 307-315 (1986) 10.5264/eiyogakuzashi.44.307
10.20878/cshr.2015.21.6.017017017 Park KB, Kwon SY, Moon JH. Quality characteristics of aronia (Aronia melanocarpa) juice added yogurt dressing. Culi Sci Hos Res, 21, 206-217 (2015) 10.20878/cshr.2015.21.6.017017017
10.1016/S0891-5849(98)00315-3 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) 10.1016/S0891-5849(98)00315-3
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)
10.2137/145960607781635822 Skupien K, Oszmianski J. The effect of mineral fertilization on nutritive value and biological activity of chokeberry fruit. Agric Food Sci, 16, 46-55 (2007) 10.2137/145960607781635822
Won AY, Kim J. Analysis of naturally dyed textile fabrics by using aronia extract. J Fash Bus, 22, 124-134 (2018)
10.13050/foodengprog.2021.25.1.24 Yi HY, Kang S, Chun JY. Physicochemical and texture properties of commercial stick-type jelly. Food Eng Prog, 25, 24-33 (2021) 10.13050/foodengprog.2021.25.1.24
10.1016/S0308-8146(98)00102-2 Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64, 555-559 (1999) 10.1016/S0308-8146(98)00102-2
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.