References
- Cheigh HS, Park KY. 1994. Biochemical, microbiological and nutritional aspects of kimchi. Crit Rev Food Sci Nutr 34: 175-203 https://doi.org/10.1080/10408399409527656
- Yoon JY. 2005. Studies on enhancement of antiobesitic effects of baechu kimchi and back kimchi. MS Thesis. Pusan National University, Busan
- Gordon DT. 1989. Functional properties vs physiological action of total dietary fiber. Cereal Foods World 34: 517-521
- Sambaiah K, Satyanarayana MN. 1982. Influence of red pepper and capsaicin on body composition and lipogenesis in rats. J Biosci 4: 425-430 https://doi.org/10.1007/BF02704635
- Suzuki H, Motohashi S. 1996. Nutrition of kimchi and the organoleptical characteristics and marketability in Japan. Food Industry and Nutrition 1: 11-14
- Soloman CG, Manson JE. 1997. Obesity and mortality: a review of the epidemiologic data. Am J Clin Nutr 66: 1044S-1050S https://doi.org/10.1093/ajcn/66.4.1044S
- US Dept. of Health and Human Services, Public Health Service. 2001. The surgeon generals call to action to prevent and decrease overweight and obesity. Office of the Surgeon General, Rockville, MD, USA
- Posner BM, Franz MM, Quatromoni PA, Gagnon DR, Quatromoni PA, Gagnon DR, Sytkowski PA, Gostino DA, Cupples LA. 1995. Secular trends in diet and risk factors for cardiovascular disease. Am J Dietetic Assoc 95: 171-179 https://doi.org/10.1016/S0002-8223(95)00043-7
- Han JS, Suh BS, Kim SY, Kim YJ. 2000. A study on American university students' perception and preference for Korean kimchi. J Korean Home Economics Associ 38: 167-177
- Yang YJ, Han JS. 2005. Effect of the beet addition on the quality of American preferred kimchi during fermentation. J Korean Soc Food Sci Nutr 34: 538-543 https://doi.org/10.3746/jkfn.2005.34.4.538
- Kohsuke H, Yuri I, Izuru K. 2003. Effect of garcinia cambogia (hydroxy citric acid) on visceral fat accumulation: A double-blind, randomized, placebo-controlled trial. Current Therapeutic Research 64: 551-567 https://doi.org/10.1016/j.curtheres.2003.08.006
- Lewis YS, Neelakantan S. 1965. Hydroxy citric acid: The principal acid in the fruits of garcinia cambogia. Phytochem 4: 619-625 https://doi.org/10.1016/S0031-9422(00)86224-X
- Sullivan AC, Singh M, Srere PA, Glusker JP. 1977. Reactivity and inhibitor potential of hydroxy citrate isomers with citrate synthase, citrate lyase and ATP citrate lyase. J Biol Chem 252: 7583-7590
- Sullivan AC, Triscari J, Hamilton JG. 1974. Effect of (-)-hydroxy citrate upon the accumulation of lipid in the rat. I. Lipogenesis. Lipids 9: 121-128 https://doi.org/10.1007/BF02532136
- Sullivan AC, Triscari J, Hamilton JG, Miller ON. 1974. Effect of (-)-hydroxy citrate upon the accumulation of lipid in the rat. II. Appetite. Lipids 9: 129- 134 https://doi.org/10.1007/BF02532137
- Sullivan AC, Triscan J. 1977. Metabolic regulation as a control for lipid disorders. I. Influence of (-)-hydroxy citrate on experimentally induced obesity in the rodent. Am J Clin Nutr 30: 767-776 https://doi.org/10.1093/ajcn/30.5.767
- Shin HS. 1983. Theory and investigation of food analysis. Shinkwang Publishing Corp, Seoul. p 166-250
- James GC, Sherman N. 1987. Microbiology: A laboratory manual. 2nd ed. Benjamin/Cummings Pub, New York. p 76
- Yang YJ. 2004. A study on development of American preference kimchi with diet functionality. MS Thesis. Pusan National University, Busan. p 10
- Kim KO, Kim SS, Sung RK, Lee YC. 1989. Method and adaptation of sensory test. Shinkwang Publishing Corp, Seoul. p 96-219
- Frost SC, Lane MD. 1985. Evidence for the involvement of vicinal sulfhydryl groups in insulin-activated hexose transport by 3T3-Ll adipocytes, J Biol Chem 20: 2646-2652
- Do MS, Hong SE, Ha JH, Choi SM, Ahn IS, Yoon JY, Park KY. 2004. Increased lipolytic activity by high-pungency red pepper extract in rat adipocytes. J Food Sci Nutr 9: 34-38 https://doi.org/10.3746/jfn.2004.9.1.034
- Kang KH, Michael WP. 2001. Trans-10, cis-12-conjugated linoleic acid reduces leptin secretion from 3T3-Ll adipocytes. Biochem Biophysic Research Communication 287: 377-382 https://doi.org/10.1006/bbrc.2001.5603
- SAS. 1992. User's guide: Statistics. SAS Institute, Inc. Cary, NC, USA
- Ku KH, Kang KO, Kim WJ. 1988. Some quality changes during fermentation of Kimchi. Korean J Food Sci Technol 20: 476-482
- Kim SD. 1985. Effect of pH adjuster on the fermentation of kimchi. J Korean Soc Food Nutr 14: 259-264
- Park SK, Cho YS, Park JR, Moon JS, Lee YS. 1995. Changes in the contents of sugar, organic acid, free amino acid and nucleic acid related compounds during fermentation of mustard leaf kimchi. J Korean Soc Food Nutr 24: 48-53
- Cheigh HS. 2004. Kimchi: fermentation and food science. Hyoil Publishing Co, Seoul. p 199
- Kim MK, Ha KH, Kim MJ, Kim SD. 1994. Change in color of kimchi during fermentation. J Korean Soc Food Nutr 23: 274-278
- Kim WJ, Ku KH, Cho HO. 1988. Changes in some physical properties of kimchi during salting and fermentation. Korean J Food Sci Technol 20: 483-487
- Caro JF, Sinha MK, Kolaczynski JW, Zhang P, Considine RV. 1996. Leptin: The tale of an obesity gene. Diabetes 45: 1455-1462 https://doi.org/10.2337/diab.45.11.1455
- Considine RV, Sinha MK, Heiman ML, Kriau-ciunas A, Stephens TW, Nyce MR, Ohannesian JP, Marco CC, McKee LJ, Caro JF. 1996. Serum immunoreactive-leptin concentrations in normal weight and obese humans. N Engl J Med 334: 292-295 https://doi.org/10.1056/NEJM199602013340503
Cited by
- Development and Evaluation of Kimchi Menus for Elementary School Food Service vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1148
- Nutrient intakes and frequently consumed foods among Korean adults according to the intake frequency of Baechu (Chinese cabbage) kimchi: Based on the 2012~2013 Korea National Health and Nutrition Examination Survey vol.49, pp.2, 2016, https://doi.org/10.4163/jnh.2016.49.2.125
- 현지 식문화에 기반한 유럽권 김치 문화 확산 방안 연구 - 국내 체류 중인 유럽인을 대상으로 - vol.34, pp.2, 2005, https://doi.org/10.7318/kjfc/2019.34.2.184