참고문헌 (45)

1. Ahn, Jong Hoon, Park, Youngki, Jo, Yang Hee, Kim, Seon Beom, Yeon, Sang Won, Kim, Jun Gu, Turk, Ayman, Song, Jin Yong, Kim, Youngsoo, Hwang, Bang Yeon, Lee, Mi Kyeong. Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity. Food chemistry, vol.308, 125666-.

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2. An, Xiangxue, Lee, Sang Gil, Kang, Hee, Heo, Ho Jin, Cho, Youn-Sup, Kim, Dae-Ok. Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi Berry (Actinidia arguta) on Lipopolysaccharide-Stimulated RAW 264.7 Cells. Journal of microbiology and biotechnology, vol.26, no.8, 1367-1374.

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3. Bae SK, Kim MR (2002) Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Food Cook Sci 18(1): 73-80. 

4. BLOIS, MARSDEN S.. Antioxidant Determinations by the Use of a Stable Free Radical. Nature, vol.181, no.4617, 1199-1200.

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5. Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cook Sci 25(2): 134-142. 

6. Choi, Ji-Young, Kim, Jiyoon, Kim, Jungsoo, Jeong, Saeul, Yun, Kyeom Ju, Kim, Jihye, Moon, Jong Tae, Moon, Kwang-Deog. Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment. 한국식품저장유통학회지 = Korean journal of food preservation, vol.28, no.3, 325-335.

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7. Choi MH, Kim MH, Han YS (2021) Quality characteristics and antioxidant activities of konjac jelly with the addition of premature mandarin peel powder. Korean J Food Cook Sci 37(4): 289-298. 

8. 한아름, 이재철, 서정희. 천연 연육후보제로서 강원도 토종다래의 항산화 활성 및 연육작용. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.34, no.3, 247-255.

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9. HIDAKA, Hidemasa, TASHIRO, Yasuhito, EIDA, Toshiaki. Proliferation of Bifidobacteria by Oligosaccharides and Their Useful Effect on Human Health. Bifidobacteria and microflora : BM, vol.10, no.1, 65-79.

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10. van den Heuvel, Ellen GHM, Muys, Theo, van Dokkum, Wim, Schaafsma, Gertjan. Oligofructose stimulates calcium absorption in adolescents. The American journal of clinical nutrition, vol.69, no.3, 544-548.

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11. Hwang, Eun-Sun, Moon, So Jin. Quality Characteristics and Antioxidant Activity of Stick Jelly Made with Different Amount of Tomato Juice. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.50, no.5, 476-482.

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12. Jeon JE, Lee IS (2019) Effects of adding green grape juice on quality characteristics of Konjak jelly. J Korean Soc Food Cult 34(5): 629-636. 

13. Jeong JS, Kim ML (2008) Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J Food Cook Sci 24(2): 174-181. 

14. 김성일, 조치흥, 남태규, 조윤섭, 김대옥. 열풍 건조 가공 공정이 다래 과실(품종명 만수)의 산화방지능에 미치는 영향. 한국식품과학회지 = Korean journal of food science and technology, vol.47, no.4, 539-543.

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15. 진동은, 김현주, 정지희, 조유나, 권오준, 최성길, 허호진. 제스프리 그린 키위의 주요 영양성분 및 헥산 분획물의 신경세포 보호효과. 한국식품과학회지 = Korean journal of food science and technology, vol.46, no.3, 369-374.

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

17. Kim AJ, Yuh CS, Bang IS, Park SH (2006) The physicochemical properties and sensory evaluation of jelly with silkworm powder. J East Asian Soc Dietary Life 16(3): 308-314. 

18. 김아나, 강성원, 허호진, 천지연, 최성길. 열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향. 한국식품저장유통학회지 = Korean journal of food preservation, vol.22, no.3, 408-420.

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19. 김아나, 소슬아, 박찬양, 이교연, 샤피어라만, 최성길. 가식성 코팅처리가 토종다래(Actinidia arguta) 동결건조 스낵의 흡습과 품질에 미치는 영향. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.45, no.9, 1344-1350.

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20. 김철우, 오성일, 김만조, 박영기. 다래 과실의 생육시기별 과실품질과 후숙 특성에 따른 수확적기. 韓國林學會誌 = Journal of Korean Forest Society, vol.103, no.3, 353-358.

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21. 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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22. Kim HA, Lee KH (2012) Quality characteristics of Yanggeng made with various sweeteners. J East Asian Soc Dietary Life 22(6): 818-825. 

23. 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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24. Kim NY, Jang HK, Yang KH, Lee KJ, Kim MR (2011) Antioxidant activities and quality characteristics of jelly added Rehmannia radix preparata concentrate. J East Asian Soc Dietary Life 21(6): 814-822. 

25. Kim SJ (2013) Preparation and characteristics of konjac noodle-added mugwort. J East Asian Soc Dietary Life 23(5): 613-619. 

26. 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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27. Kim SY, O HB, Lee PR, Kim YS (2019) Quality characteristics and sensory properties of custard pudding made with various types of sweeteners. Culi Sci & Hos Res 25(3): 190-199. 

28. Kim, Yu Mi, Kim, Jung-Min, Youn, Kwang-Sup. Quality and textural properties of jelly prepared with different gelling agents. 한국식품저장유통학회지 = Korean journal of food preservation, vol.27, no.5, 566-573.

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29. 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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30. Lee ES, Lee YJ, Kim JH, Chun SS (2020) Quality characteristics of jelly with lemon myrtle (Backhousia citriodora) extracts. Korean J Food Nutr 33(2): 131-141. 

31. 이준호, 이명경. 단호박 분말을 첨가한 젤리의 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.42, no.1, 139-142.

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32. 10.20878/cshr.2016.22.3.010010010 

    

33. Leontowicz, H., Leontowicz, M., Latocha, P., Jesion, I., Park, Y.S., Katrich, E., Barasch, D., Nemirovski, A., Gorinstein, S.. Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa 'Hayward' and Actinidia eriantha 'Bidan'. Food chemistry, vol.196, 281-291.

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34. 나연미, 이영주, 전순실. 프락토 올리고당을 첨가한 토마토잼의 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.41, no.2, 227-232.

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35. Nam, Se-Hyun, Kim, Myung-Hyun, Han, Young-Sil. Optimization of the Processing Conditions for Maquiberry Jelly by Response Surface Methodology. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.31, no.6, 373-382.

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36. 10.20878/cshr.2013.19.5.010010010 

    

37. 오현정, 전시범, 강혜영, 양영준, 김성철, 임상빈. 제주산 참다래의 품종 및 숙도에 따른 화학성분과 항산화 활성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.40, no.3, 343-349.

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38. 오성일, 김철우, 김만조. 에틸렌 처리와 저장조건에 따른 '오텀센스' 다래의 저장성 및 품질특성 변화. 韓國林學會誌 = Journal of Korean Forest Society, vol.103, no.3, 368-374.

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39. 박초희, 김경희, 김나영, 김성환, 육홍선. 효소 발효 자이언트 흑마늘 페이스트를 첨가한 양갱의 항산화 활성 및 품질 특성. 한국식품영양학회지 = The Korean journal of food and nutrition, vol.27, no.6, 1014-1021.

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40. 10.20878/cshr.2016.22.2.011011 

    

41. 박경록, 홍성욱, 김영준, 김수재, 정건섭. 다래를 이용한 발효주의 제조 및 이화학적 특성. 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, vol.41, no.3, 327-334.

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42. Swain, T., Hillis, W. E.. The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. Journal of the science of food and agriculture, vol.10, no.1, 63-68.

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43. Wu YJZ, Kim MH, Han YS (2021) Antioxidant activity and quality characteristics of konjac jelly with the addition of Crataegus pinnatifida Bunge powder. Korean J Food Cook Sci 37(4): 318-327. 

44. Yoon HS, Jeong EJ, Kwon NR, Kim IJ, Hong ST, Kang HJ, Eom HJ (2018) Quality characterization of yanggaeng added with jujube extracts. Korean J Food Nutr 31(6): 883-889. 

45. Yoon HS, Oh MS (2003) Quality characteristics of mixed polysaccharide gels with various kiwifruit contents. Korean J Food Cook Sci 19(4): 511-520.