참고문헌
- 이시진. 1992. 본초강목. 일중사. 서울
- 조현영 역. 2005. 동의보감. 여강출판사. 서울
- American Association of Cereal Chemists. 1983. Approved method of the AACC. Mehtod 10-10A. The Association St. Paul. Minn
- Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added Korean persimmon(Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr. 30: 882-887
- Bae JH, Woo HS, Choi HJ, Choi C. 2003. Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35(6): 1124-1128 (2003)
- Bankova VS, Popov SS, Marekov NL. 1983. A study on flavonoids of propolis. J Natural Prod 46: 471-474 https://doi.org/10.1021/np50028a007
- Bonvehi JS, Coll FV, Jorda RE. 1994. The composition, active components and bacteriostatic activity of propolis in dietetics. J Am Oil Chem Soc 71: 529-532 https://doi.org/10.1007/BF02540666
- Cheng PC, Wong G. 1996. Honey bee propolis; prospects in medicine. Bee World 77(1): 8-15 https://doi.org/10.1080/0005772X.1996.11099278
- Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28: 702-706
- Choi HJ, Shim SB, Kim MJ, Kim JW. 1998. Studies on the efficacies of water extract of propolis. J Applied Pharmacol. 6: 261-268
- Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, LE(소문자)e HC. 1999. Variation of retrogradation and preference of bread with added flour of Angelica keiskei Koidz during the storage. J Korean Soc Food Sci Nutr 28: 126-131
- Ghisalbert, 콤마삭제 EL. 1979. Propolis; A review. Bee World 60: 59-84 https://doi.org/10.1080/0005772X.1979.11097738
- Han SK. 2003. Antioxidative effect of different kinds of propolis on the oxidation of edible oils. 23(2): 168-171
- IlWha Co. Ltd. 1998. A propolis extract. Korea Patent 10-0172568
- Jeong JW, Park KJ. 2006. Quality characteristics of loaf bread added with Takju powder. Korean J Food Sci Technol 38(1): 52-58
- Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34(2): 232-237
- Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of leek(Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28: 113-117
- Kim CT, Lee SJ, Hwang JK, Kim CJ, Ahn BH. 1997. Effect of propolis addition on the shelf-life and staling of white bread. Korean J Food Sci Technol 29(5): 982-986
- Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
- Kim HJ, Hwangbo S, Lee SW. 2002. Studies of the antioxidant effect of Korean propolis. Korean J Food Sci Ani Resour 22(1): 77-80
- Kim HJ, Kang WW, Moon KD. 2001. Quality characteristics of bread added with Gastrodia elata blume powder. Korean J Food Sci Technol 33: 437-443
- Kim JS, Park JS. 2002. Effect of green tea extract on quality of fermented pan bread. Korean J Food Nutr. 15(1) : 12-15
- Kim JS. 1998. Effect of aloe powder on the moisture and pH of fermented pan bread. J Indust Technol 6: 205-208
- Korea Food Research Institute. 2006. A method for preparing water-soluble propolis extract and powder. Korea Patent 10-0601395
- Korea Jinseng Research Co. 2000. Water soluble propolis composition, Korea Patent 10-0282013
- Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Changes of quality characteristics on the bread added chitosan. Korean J Food Sci Technol 34: 449-453
- Lee MK. 2001. A study on the quality of fermented pan bread added aloe powder. J Kwangju Health College 26 : 217-227
- Lim DK, Choi U, Shin DH, Jeong YS. 1994. Antioxidative effect of propolis extract on palm oil and lard. Korean J Food Sci Technol 26: 622-626
- Majiene D, Trumbeckaite S, Savickas A, Toleikis A. 2006. Influence of propolis water solution on heart mitochondrial function. J Pharmacy Pharmacol 58(5) : 709-713 https://doi.org/10.1211/jpp.58.5.0017
- Monti M, Berti E, Carminati G, Cusini M. 1983. Occupational and cosmetic dermatitis from propolis. Contact Dermatitis 9: 163-164
- Nagai T, Inoue R, Inoue H. Suzuki N. 2003. Preparation and antioxidant properties of water extract of propolis Food Chem. 80(1): 29-33 https://doi.org/10.1016/S0308-8146(02)00231-5
- Oh IS, Oh DW, Jo YS, Kang KS, Son MY, Seo KI. 2002. Effects of ethanol extract of propolis(EEP) on the storage of sausage. J Korean Soc Food Sci Nutr 7(2): 35-39
- Oh YK, Kim CS. 2002. Effects of green tea powder on dough rheology and gelatinization characteristics. J Korean Soc Food Sci Nutr 31: 749-753 35-39 https://doi.org/10.3746/jkfn.2002.31.5.749
- Park IS. 1999. Effects on acidification-retardation of kimchi added propolis. J BaeWha College. 18: 255-270
- Park IW. 2004. Preparation for water soluble propolis extracts. 10-0514123
- Seo YH, Kim JH, Moon KD. 1998. Effects of poria cocos powder addition on the baking properties. Korean J Postharvest Sci Technol 5: 275-280
- Song HN, Gil B. 2002. Analysis of nutritional composition and phenolic compounds in propolis collected from falseacacia and chestnut tree in Korea. Korean J Food Sci Technol 34(4): 546-551
- Song HN, Jung KS. 2006. Quality characteristics and physiological activities of fermented soybean by lactic acid bacteria. Korean J Food Sci Technol 38(4): 475-482
- Song HN. 2001. Optimization for purification and extraction process of propolis from Sanju for manufacturing functional foods. J Semyung University. 9;바꾸기(:) 161-174
- Suzuki I, Hayash I, Gu Y, Koide M, Takai H, Yamamoyo H, Ahn KS. 1999. The anti-tumor and anti-cytopenic effects of combined use of water-soluble propolis and anti-cancer drugs. J Oriental Medicine 4(1): 47-54
- Yamauchi R, Kato K, Oida S, Kanaeda J, Ueno Y. 1992. Benzyl caffeate, an antioxidative compound isolated from propolis. Biosci Biotech Biochem 56: 1321-1322 https://doi.org/10.1271/bbb.56.1321
- Yildirim Z, Hacievliyagil S, Kutlu NO, Aydin NE, Kurkcuoglu M, Iraz M, Durmaz R. 2004. Effect of water extract of Turkish propolis on tuberculosis infection in guinea-pigs. Pharmacol Research 49(3) : 287-292 https://doi.org/10.1016/j.phrs.2003.10.007
- Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian(Halocynthia roretzi) tunic. Korean J Food Sci Technol 32: 387-395