다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.34 no.1, 2023년, pp.27 - 45
Jeong, Eun , Hyun, Yu-Ji , Lee, Jae-Joon
초록이 없습니다.
AOAC(1995) Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. Chap 3, pp.1-26
Arimboor, Ranjith, Natarajan, Ramesh Babu, Menon, K. Ramakrishna, Chandrasekhar, Lekshmi P., Moorkoth, Vidya. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review. Journal of food science and technology, vol.52, no.3, 1258-1271.
Bendich, Adrianne, Shapiro, Stanley S.. Effect of β-Carotene and Canthaxanthin on the Immune Responses of the Rat. The Journal of nutrition, vol.116, no.11, 2254-2262.
10.1016/S0076-6879(99)99005-5
BLOIS, MARSDEN S.. Antioxidant Determinations by the Use of a Stable Free Radical. Nature, vol.181, no.4617, 1199-1200.
Carocho, Márcio, Morales, Patricia, Ferreira, Isabel C.F.R.. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends in food science & technology, vol.71, 107-120.
Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH(2002) Standard food analysis. Paju: JiguMoonwhasa, pp381-382
Chávez-Mendoza, Celia, Sanchez, Esteban, Muñoz-Marquez, Ezequiel, Sida-Arreola, Juan Pedro, Flores-Cordova, Maria Antonia. Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper. Antioxidants, vol.4, no.2, 427-446.
Cho Y, Choi MY(2009) Quality characteristics of jelly containing added pomegranate power and Opuntia humifusa powder. Korean J Food Cookery Sci 25(2), 134-142
10.20878/cshr.2013.19.1.011
Dragsted,. Antioxidant Actions of Polyphenols in Humans. International journal for vitamin and nutrition research, vol.73, no.2, 112-119.
Dragsted, Lars Ove, Strube, M., Larsen, J. C.. Cancer‐Protective Factors in Fruits and Vegetables: Biochemical and Biological Background.. Pharmacology & toxicology, vol.72, no.suppl1, 116-135.
Folin, Otto, Denis, W.. ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTS. The Journal of biological chemistry, vol.12, no.2, 239-243.
Fujii K, Akahori H, Kawabe, Kawabata T, Kawabata S, Ogoshi H, Nakahama N(2001) Physical properties of milk jelly made with different gelling substances. J Cookery Sci Jpn 34(3), 261-269.
Gheldof, N., Engeseth, N. J.. Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples. Journal of agricultural and food chemistry, vol.50, no.10, 3050-3055.
Mohd Hassan, Norazian, Yusof, Nurul Asyiqin, Yahaya, Amirah Fareeza, Mohd Rozali, Nurul Nasyitah, Othman, Rashidi. Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes. Antioxidants, vol.8, no.10, 469-.
Jeon CH, Kim JH, Cho JR, Ahn CG, Shim KH(2007) Quality characteristics of sponge cake upon addition of paprika powder. Korean J Food Preserv 14(3), 281-287
Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH(2006) Chemical components of Korean paprika according to cultivars. Korean J Food Preserv 13(1), 43-49
Jung EY, Lee HS, Oh YH, Son HS, Suh HJ(2009) Physicochemical properties of jelly prepared with garlic. J East Asian Soc Diet Life 19(4), 627-634
Hwang JH, Jang MS(2001) Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle(Ⅰ). Korean J Food Cookery Sci 17(4), 373-379
Kang JW, Lee SJ, Ahn BY(2021) Inhibitory effects of ethanol extract of red sweet pepper (Capsicum annuum L.) on triglyceride biosynthesis in Rhodosporidium toruloides. Korean J Plant Res 34(2), 186-196.
Kantar, Michael B., Anderson, Justin E., Lucht, Sarah A., Mercer, Kristin, Bernau, Vivian, Case, Kyle A., Le, Nina C., Frederiksen, Matthew K., DeKeyser, Haley C., Wong, Zen-Zi, Hastings, Jennifer C., Baumler, David J.. Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets. PloS one, vol.11, no.8, e0161464-.
Kim AJ, Yuh CS, Bang IS(2007) A qualitative investigation of Dongchunghacho jelly with assorted increments of Paecilomyces jaonica powder. Korean J Food Nutr 20(1), 40-46
Kim AJ, Yuh CS, Bang IS, Woo KJ(2006) Study on preparation and quality of jelly using mulberry leaf powder. Korean J Food Cookery Sci 22(1), 56-61
Kim CY(2019) Physicochemical characteristics and antioxidant potential of paprika (Capsicum annuum L.) wine. Korean J Food Sci Technol 51(6), 592-595.
Kim, Ji‐Sun, Ahn, Jiyun, Lee, Sung‐Joon, Moon, BoKyung, Ha, Tae‐Youl, Kim, Suna. Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea. Journal of food science : an official publication of the Institute of Food Technologists, vol.76, no.2,
Kim, J.S., Ha, T.Y., Kim, S., Lee, S.J., Ahn, J.. Red paprika (Capsicum annuum L.) and its main carotenoid capsanthin ameliorate impaired lipid metabolism in the liver and adipose tissue of high-fat diet-induced obese mice. Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, vol.31, 131-140.
Kim SA, Ha TY, Ahn JY, Moon BK, Park YG, Ahn CG, Lim SH, Park JH, Kwon S Y, Moon MJ(2010b) Development of healthy functional foods using active components from paprika. Ministry for Food, Agriculture, Forestry and Fisheries. p48
Ko WH(2005) Physicochemical properties and application of different Korean paprika varieties. MS Thesis. Gyeongsang National University, p16
Lee J, Yoon HY, Kim MR(2010) Quality characteristics of jelly with black garlic. Korean J Food Cult 25(6), 832-838
Lee TW, Lee YH, Yoo MS, Rhee, KS(1991) Instrumental and sensory characteristics of jelly. Korean J Food Sci Technol 23(3), 336-340
Lee WG(2018) Quality characteristic and antioxidant properties of gelatin jelly incorporated with black currant(Ribes nigrum L.) powder. Culin Sci Hos Res 24(3), 113-120
10.1007/978-981-15-7360-6_26
MAOKA, Takashi, GOTO, Yukiko, ISOBE, Kaori, FUJIWARA, Yasuhiro, HASHIMOTO, Keiji, MOCHIDA, Kooichi. Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum). Journal of oleo science, vol.50, no.8, 663-665.
Mo EK, Kim HH, Kim SM, Jo HH, Sung CK(2007) Production of sedum extract adding jelly and assessment of its physicochemical properties. Korean J Food Sci Technol 39(6), 619-624
Murakami, Akira, Nakashima, Mamiko, Koshiba, Teruaki, Maoka, Takashi, Nishino, Hoyoku, Yano, Masamichi, Sumida, Takashi, Kyung Kim, Oe, Koshimizu, Koichi, Ohigashi, Hajime. Modifying effects of carotenoids on superoxide and nitric oxide generation from stimulated leukocytes. Cancer letters, vol.149, no.1, 115-123.
Nishino, Azusa, Yasui, Hiroyuki, Maoka, Takashi. Reaction of Paprika Carotenoids, Capsanthin and Capsorubin, with Reactive Oxygen Species. Journal of agricultural and food chemistry, vol.64, no.23, 4786-4792.
10.20878/cshr.2013.19.5.010010010
Paeng H, Koh E(2021) Quality characteristics of cup jelly based on amounts of aronia juice. Korean J Food Sci Technol 53(3), 231-238.
Papathanasiou, Theodoros, Gougoulias, Nikolaos, Karayannis, Vayos G., Kamvoukou, Christina-Anna. Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages. Periodica polytechnica. Chemical engineering, vol.65, no.2, 219-228.
Park BS, Han RM, Kim AJ(2013) Quality characteristics and processing of jelly using Darae extract for children. J East Asian Soc Diet Life 23(5), 561-568
Park BH, Jeon ER(2008) Quality characteristics of soybean curd prepared with the addition of yellow paprika juice. Korean J Food Cookery Sci 24(4), 439-444
Park EY, Kang SG, Jeong CH, Choi SD, Shim KH(2009) Quality characteristics of Yanggaeng added with paprika powder. J Agric Life Sci 43(4), 37-43
Park JH, Kim CS, Kim HI(2007) The effect of paprika(Capsicum annuum L.) on inhibition of lipid oxidation in cooked-ground pork during storage. Korean J Food Cookery Sci 23(5), 626-634
Park KS(2011) Effect of gamma-irradiation on the quality properties of pork jerky prepared with paprika and Japanese apricot extracts. J Radiat Ind 5(4), 383-391
Perron, Nathan R., Brumaghim, Julia L.. A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding. Cell biochemistry and biophysics, vol.53, no.2, 75-100.
Pyun YR, Yu JH, Jeon JS(1978) Studies on the rheological properties of Yanggaeng. Korean J Food Sci Technol 10(3), 344-349
Re, Roberta, Pellegrini, Nicoletta, Proteggente, Anna, Pannala, Ananth, Yang, Min, Rice-Evans, Catherine. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology & medicine, vol.26, no.9, 1231-1237.
Roginsky, Vitaly, Lissi, Eduardo A.. Review of methods to determine chain-breaking antioxidant activity in food. Food chemistry, vol.92, no.2, 235-254.
Velioglu, Y. S., Mazza, G., Gao, L., Oomah, B. D.. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. Journal of agricultural and food chemistry, vol.46, no.10, 4113-4117.
Vijaya, K., Ananthan, S., Nalini, R.. Antibacterial effect of theaflavin, polyphenon 60 (Camellia sinensis) and Euphorbia hirta on Shigella spp. -- a cell culture study. Journal of ethnopharmacology, vol.49, no.2, 115-118.
Yoo HS, Oh MS(2003) Quality characteristics of mixed polysaccharide gels with various kiwifruit contents. Korean J Food Cookery Sci 19(4), 511-520
Yun, Gabichae, Cho, Han-Chul, Lee, Jae-Joon. Quality Characteristics and Antioxidative Effects of Jelly with added Butternut Squash Powder. 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, vol.33, no.3, 415-427.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.