참고문헌 (34)

1. LWT-Food Sci. Technol. MS Jang 35 697 2002 10.1006/fstl.2002.0937 Jang MS, Sanada A, Ushio H, Tanaka M, Ohshima T. Inhibitory effects of ‘Enokitake’ mushroom extracts on polyphenol oxidase and prevention of apple browning. LWT-Food Sci. Technol. 35: 697-702 (2002) 

   상세보기

2. Crit. Rev. Food Sci. AJ McEvily 32 253 1992 10.1080/10408399209527599 McEvily AJ, lyengar R, Otwell WS. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. 32: 253-273 (1992) 

   상세보기

3. Trends Food Sci. Tech. MV Martinez 6 195 1995 10.1016/S0924-2244(00)89054-8 Martinez MV, Whitaker JR. The biochemistry and control of enzymatic browning. Trends Food Sci. Tech. 6: 195-200 (1995) 

   상세보기

4. Hortic. Sci. MI Gil 33 305 1998 Gil MI, Gorny JR, Kader AA. Responses of ‘Fuji’ apple slices to ascorbic acid treatments and low-oxygen atmospheres. Hortic. Sci. 33: 305-309 (1998) 

5. J. Food Sci. AF Hsu 53 765 1988 10.1111/j.1365-2621.1988.tb08951.x Hsu AF, Shieh JJ, Bill DD, White K. Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J. Food Sci. 53: 765-771 (1988) 

   상세보기

6. Korean J. Food Preserv. JW Lee 10 162 2003 Lee JW, Kim SH, Hong SI, Jeong MC, Park HW, Kim DM. Quality distribution of Korean Shingo pears. Korean J. Food Preserv. 10: 162-168 (2003) 

   원문보기 상세보기

7. Korean J. Hortic. Sci. Technol. JA Jo 23 214 2005 Jo JA, Kim WS. Comparison of total phenolic content and antioxidant activity in nine pear cultivars. Korean J. Hortic. Sci. Technol. 23: 214 (2005) 

8. Korean^J. Food Sci. Technol. IG Hwang 38 342 2006 Hwang IG, Woo KS, Kim TM, Kim, DJ, Yang MH, Jeong SH. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J. Food Sci. Technol. 38: 342-347 (2006) 

   원문보기 상세보기

9. Korean^J. Food Preserv. JH Choi 20 720 2013 10.11002/kjfp.2013.20.5.720 Choi JH, Yim SH, Choi JJ, Kim SJ, Nam SH, Kang SS, Kim YK, Lee HC. Easy production techniques for clear pear juice and its antioxidant activities of ‘Chuwhangbae’ pear. Korean J. Food Preserv. 20: 720-726 (2013) 

   원문보기 상세보기

10. Ministry for Food, Agriculture, Forestry and Fisheries. Report the present condition of fruit processing product. Available from: http://www.mifaff.go.kr. Accessed Dec. 9, 2012. 

11. Food Chem. K Duangmal 64 351 1999 10.1016/S0308-8146(98)00127-7 Duangmal K, Apenten RKO. A comparative study of polyphenol oxidases from taro (Colocasiaesculenta) and potato (Solanum tuberosum var. Romano). Food Chem. 64: 351-359 (1999) 

    상세보기

12. J. Agr. Food Chem. S Meydav 25 602 1977 10.1021/jf60211a030 Meydav S, Saguy I, Kopelman IJ. Browning determination in citrus products. J. Agr. Food Chem. 25: 602-604 (1977) 

    상세보기

13. AOAC. 2005 Official Method of Analysis of AOAC Intl AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 955.04. Association of Official Analytical Chemists, gaithersburg, MD, USA (2005) 

14. J. Korean Soc. Food Sci. Nutr. MH Kang 30 138 2001 Kang MH, Park, CG, Cha, MS, Seong NS, Chung HK, Lee JB. Component characteristics of each extract prepared by different extract methods from byproducts of Glycyrrhizia uralensis. J. Korean Soc. Food Sci. Nutr. 30: 138-142 (2001) 

15. Agr. Biol Chem. Toky. H Kato 51 1333 1987 10.1271/bbb1961.51.1333 Kato H, Lee IE, Chuyen NY, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agr. Biol Chem. Toky. 51: 1333-1338 (1987) 

    상세보기

16. J. Food Compos. Anal. JY Wong 22 269 2009 10.1016/j.jfca.2008.11.021 Wong JY, Chye FY. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal. 22: 269-277 (2009) 

    상세보기

17. J. Food Sci. E Arias 72 C422 2007 10.1111/j.1750-3841.2007.00484.x Arias E, Gonz J, Alez Z, Oria R, Lopez-buesa P. Ascorbic acid and 4-Hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. J. Food Sci. 72: C422-C429 (2007) 

    상세보기

18. MJ Kim 2003 Studies on the prevention of pear juice browning Kim MJ. Studies on the prevention of pear juice browning. MS thesis, University of Dong-A, Busan, Korea (2003) 

19. Food Contro. H Ozoglu 13 213 2002 10.1016/S0956-7135(02)00011-7 Ozoglu H, Bayyindirhy A. Inhibition of enzymatic browning in cloudy apple juice with selected anti-browning agents. Food Contro. 13: 213-221 (2002) 

    상세보기

20. Food Chem. MU Unal 100 909 2007 10.1016/j.foodchem.2005.10.048 Unal MU. Properties of polyphenol oxidase from Anamur banana (Musa cavendishii). Food Chem. 100: 909-913 (2007) 

    상세보기

21. Food Sci. Technol. A Rivas 10 1163 2006 Rivas A, Rodrigo D, Martínez A, Barbosa-Cánovas GV, Rodrigo M. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Food Sci. Technol. 10: 1163-1170 (2006) 

22. Food Chem. Toxicol. MJ Esteve 43 1413 2005 10.1016/j.fct.2005.03.016 Esteve MJ, Frígola A, Rodrigo C, Rodrigo D. Effect of storage period under variable conditions on the chemical and physical composition and color of Spanish refrigerated orange juices. Food Chem. Toxicol. 43: 1413-1422 (2005) 

    상세보기

23. Food Chem. SJ Wu 160 8 2014 10.1016/j.foodchem.2014.03.088 Wu SJ. Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice. Food Chem. 160: 8-10 (2014) 

    상세보기

24. J. Agr. Food Chem. JM Lopez-Nicolas 55 5312 2007 10.1021/jf070499h Lopez-Nicolas JM, Perez-Lopez AJ, Carbonell-Barrachina A, Garciaa-Carmona F. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning. J. Agr. Food Chem. 55: 5312-5319 (2007) 

    상세보기

25. J. Food Sci. JR Johnson 60 502 1995 10.1111/j.1365-2621.1995.tb09812.x Johnson JR, Braddock RJ, Chen CS. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants. J. Food Sci. 60: 502-505 (1995) 

    상세보기

26. J. Agr. Food Chem. S Nagy 25 135 1977 10.1021/jf60209a031 Nagy S, Smoot JM. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned singlestrength orange juice. J. Agr. Food Chem. 25: 135-138 (1977) 

    상세보기

27. J. Agr. Food Chem. JM Smoot 28 417 1980 10.1021/jf60228a050 Smoot JM, Nagy S. Effect of storage temperature and duration on the total vitamin C content of canned single strength grapefruit juice. J. Agr. Food Chem. 28: 417-421 (1980) 

    상세보기

28. Canne. EL Moore 95 13 1942 Moore EL, Esselen WF, Fellers CR. Causes of darkening of packaged orange juice. Canne. 95: 13 (1942) 

29. Arg. Biol. Chem. Toky. T Hayashi 47 1003 1983 10.1271/bbb1961.47.1003 Hayashi T, Hoshii Y, Namiki M. On the yellow product and browning of the reaction of dehydroascorbic acid with amino acids. Arg. Biol. Chem. Toky. 47: 1003-1009 (1983) 

    상세보기

30. J. Agr. Food Chem. T Kurata 21 676 1973 10.1021/jf60188a028 Kurata T, Fujimaki M, Sakurai Y. Red pigment produced by the oxidation of Lscorbamic acid. J. Agr. Food Chem. 21: 676-680 (1973) 

    상세보기

31. Food Chem. GC Yen 79 307 2002 10.1016/S0308-8146(02)00145-0 Yen GC, Duh PD, Tsai HL. Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem. 79: 307-313 (2002) 

    상세보기

32. LWT-Food Sci. Technol. A Piga 35 344 2002 10.1006/fstl.2001.0877 Piga A, Agabbio M, Gambella F, Nicoli MC. Retention of antioxidant activity in minimal processed mandarin and Satsuma fruits. LWT-Food Sci. Technol. 35: 344-347 (2002) 

    상세보기

33. J. Food Compos. Anal. I Klimczak 20 313 2007 10.1016/j.jfca.2006.02.012 Klimczak I, Malecka M, Szlachta M, Gliszczyn´ska-S´wiglo A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Compos. Anal. 20: 313-322 (2007) 

    상세보기

34. YS Yoo 2000 Effect of storage and processing treatment on nitrate and nitrite contents in vegetables Yoo YS. Effect of storage and processing treatment on nitrate and nitrite contents in vegetables. PhD thesis, University of Chonbuk, Jeonju, Korea (2000)