참고문헌 (34)

1. Ahn JJ, Kim DW (2012) Physicochemical properties of kochujang added with waxy corn syrup. The Journal of Applied Oriental Medicine 12(2): 27-33. 

2. Arnous, A., Makris, D. P., Kefalas, P.. Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines. Journal of agricultural and food chemistry, vol.49, no.12, 5736-5742.

   상세보기

3. Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC (2001) Preparation and characterization of jochung with sweet persimmons. J Korean Soc Agric Chem Biotechnol 44(2): 88-91. 

4. 방혜열, 조순덕, 김동만, 김건희. 후지 사과의 산지에 따른 부위별 항산화 활성 비교. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.44, no.4, 557-563.

   원문보기 상세보기

5. Benzie, Iris F.F., Strain, J.J.. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical biochemistry, vol.239, no.1, 70-76.

   상세보기

6. D'Abrosca, B., Pacifico, S., Cefarelli, G., Mastellone, C., Fiorentino, A.. 'Limoncella' apple, an Italian apple cultivar: Phenolic and flavonoid contents and antioxidant activity. Food chemistry, vol.104, no.4, 1333-1337.

   상세보기

7. Eom, Hyun-Ju, Park, Hui Rim, Cho, Eunsol, Kwon, Nu Ri, Yoon, Hyang-Sik, Kim, In Jae, Kim, Youngho. Quality Characteristics of Jocheong, a Rice Syrup, with Aronia Juice. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.49, no.10, 1115-1120.

   상세보기

8. Henriquez C, Lopez-Alarcon C, Gomez M, Lutz M, Speisky H (2011) Time-dependence of ferric reducing antioxidant power (FRAP) index in Chilean apples and berries. Arch Latinoam Nutr 61(3): 323-332. 

9. 황인욱, 김창섭, 정신교. 사과주스의 이화학적 품질과 항산화 기능성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.18, no.5, 700-705.

   원문보기 상세보기

10. Jeong, J.H., Jung, H., Lee, S.R., Lee, H.J., Hwang, K.T., Kim, T.Y.. Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine. Food chemistry, vol.123, no.2, 338-344.

    상세보기

11. Jo YJ (2017) The quality characteristics of jochung (syrup) containing pumpkin sweet potato by various processing method. MS Thesis Kongju National University, Kongju. pp 1-12. 

12. 강민정, 신정혜. 증숙마늘 분말 첨가 조청의 품질특성에 관한 연구. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.28, no.6, 865-870.

    원문보기 상세보기

13. Kim DO (2017) Development and application of functional materials in apple. Symposium 8 presented at 107th Annual Conference of the Korean Society of Horticultural Science, Incheon, Korea. 

14. Kim, Eun Sook, Lee, Mi Nam, Kwak, Eun Jung. Quality Characteristics and Antioxidant Activity of Unheated Apple Jams Prepared with Apple Cheong and Apple Powder. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.33, no.2, 189-197.

    상세보기

15. Kim HR, Hwang ES (2016) Total polypohenol, total flavonoid and antioxidant activity according to different part in apple. Abstract No P01-23 presented at 2016 International Symposium and Annual Meeting of the Korean Society of Food Science and Nutrition, Jeju, Korea. 

16. Kim JE, Shin JY, Yang JY (2021) Nutritional analyses and antioxidant activity of apple pomace. J Life Sci 31(7): 617-625. 

17. Kim KS, Paik SH (1998) The effects on quality characteristics resulting from the use of varying amounts of garlic as additives in apple jams. Korean J Food Cook Sci 14(5): 553-559. 

18. 김미자, 김영기, 김현순, 정철, 장기효, 강순아. 천연 항산화제로의 활용을 위한 사과, 포도, 및 고구마 껍질 에탄올 추출물의 항산화 효과. 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, vol.15, no.6, 3766-3773.

    원문보기 상세보기

19. 10.20878/cshr.2013.19.1.010010010 

    

20. Lee, Eun-Ho, Kim, Ye-Jin, Kwon, Soon-Il, Kim, Jeong-Hee, Kang, In-Kyu, Jung, Hee-Young, Park, Kyeung-Il, Cho, Young-Je. Anti-Oxidative, Health Functional, and Beauty Food Activities of Extract from Newly Bred Ruby S Apple (Malus pumila Mill.) Peel. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.47, no.11, 1093-1102.

    상세보기

21. Lee, Hang-Ah, Choi, Don-Woo, Lim, Cheong-Ryong. A Study on Changes in Productivity of Apple Farmers. 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, vol.23, no.10, 496-504.

    상세보기

22. Lee HW, Baack CH, Ma SY, Chung MN, Jung MY (2023) Optimization of the saccharification conditions for the production of sweet potato jocheong (syrup) and identification of unpleasant odor generated during saccharification. Korean J Food Cook Sci 39(1): 1-13. 

23. Lee KH, Yoon YJ, Kwon HW, Lee EH (2018) Antioxidant component and activity of different part extracts in apple (Malus domestica cv. Fuji). Korean J Food Nut 31(6): 858-864. 

24. 이기원, 이미영. 천마가루를 이용한 조청의 항산화 활성 및 품질 특성. 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, vol.30, no.5, 656-666.

    원문보기 상세보기

25. 이수진, 장혜림, 신승렬, 윤경영. 저온 및 고온살균 사과주스의 품질 특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.19, no.2, 178-184.

    원문보기 상세보기

26. Moon, Jieun, Heu, Huijin, Lee, Junsoo, Yang, Jinwoo. Acid Treatment Enhances the Antioxidant Activity of Apple Peel by Converting Flavonoid Aglycones to Glycosides. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.52, no.2, 146-153.

    상세보기

27. Oyaizu, Makoto. Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.. 營養學雜誌 = Japanese journal of nutrition, vol.44, no.6, 307-315.

    상세보기

28. 박정숙, 나환식. 표고버섯 추출액을 이용한 조청의 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.34, no.7, 1082-1090.

    원문보기 상세보기

29. 박민경, 김철현. Cellulase와 Pectinase를 이용한 사과껍질 폴리페놀 추출 및 항산화 활성 평가. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.38, no.5, 535-540.

    원문보기 상세보기

30. Shen, Yun, Jin, Liang, Xiao, Peng, Lu, Yan, Bao, Jinsong. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of cereal science, vol.49, no.1, 106-111.

    상세보기

31. 위경일, 강윤한, 이근택. 각종 쌀 조청의 이화학적 및 관능학적 품질 특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.23, no.6, 804-810.

    원문보기 상세보기

32. Whang HJ, Han WS, Yoon KR (2001) Quantitative analysis of total phenolic content in apple. Anal Sci Technol 14(5): 377-383. 

33. 양혜진, 류기형. 사과 첨가 조청의 제조 및 특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.39, no.1, 132-137.

    원문보기 상세보기

34. Youn, So Jung, Rhee, Jin-Kyu, Lee, Hyungjae. Comparison of Total Phenolics, Total Flavonoids Contents, and Antioxidant Capacities of an Apple Cultivar (Malus domestica cv. Fuji) Peel Powder Prepared by Different Powdering Methods. 산업식품공학 = Food engineering progress, vol.21, no.4, 326-331.

    상세보기

활용도 Top5 논문

더보기

해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.