참고문헌
- Loaharanu P. 1989. Worldwide Status of Food Irradiation and FAO/IAEA/WHO/ITC-UNCTAD/GATT International Conference on the Acceptance: control of and Trade in Irradiated Food. Radiat Phys Chem 34: 1013-1030
- Ahn DU, Jo C, Olson DG. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 54: 209-215 https://doi.org/10.1016/S0309-1740(99)00081-9
- Zhu MJ, Mendoca A, Ahn DU. 2003. Effect of irradiation on the quality of turkey ham during storage. Meat Sci 66: 63-68
- Prakash A, Manley J, De Costa S, Caporaso F, Foley D. 2002. The effect of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Radiat Phys Chem 68: 387-390 https://doi.org/10.1016/S0969-806X(03)00189-0
- Yoon KS. 2003. Effect of gamma irradiation on the texture and microstructure of chicken breast meat. Meat Sci 66: 273-277 https://doi.org/10.1016/S0309-1740(03)00099-8
- Fan X, Thayer DW. 2002. Gamma radiation influences browning, antioxidant activity, and malondialdehyde level of apple juice. J Agric Food Chem 50: 710-715 https://doi.org/10.1021/jf0107048
- Kim JH, Ahn HJ, Yook HS, Kim KS, Rhee MS, Ryu GH, Byun MW. 2004. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce. Radiat Phys Chem 69: 179-187 https://doi.org/10.1016/S0969-806X(03)00400-6
- Roushdi M, Harras A, El-Meligi A, Bassim M. 1981. Effect of high dose of gamma rays on corn grains. Ι. Influence on the chemical composition of whole grains and the technololgical process of starch and by-product isolation. Cereal Chem 58: 110-112
- Lee YS, Oh SH, Lee JW, Kim JH, Rhee CO, Lee HK, Byun MW. 2004. Effects of gamma irradiation on quality of cooked rice. J Korean Soc Food Sci Nutr 33: 582-586 https://doi.org/10.3746/jkfn.2004.33.3.582
- Friedman M, Finot PA. 1990. Nutritional improvement of bread with lysine and gamma-glutamyllysine; studies in mice. J Agric Food Chem 38: 2011-2020 https://doi.org/10.1021/jf00101a005
- Martins SIFS, Jongen WMF, van Boekel MAJS. 2001. A review of Maillard reaction in food and implications to kinetic modeling. Trends Food Sci Technol 11: 364-373 https://doi.org/10.1016/S0924-2244(01)00022-X
- Mauron J. 1981. The Maillard reaction in food; a critical review from the nutritional standpoint. Prog Food Nutr Sci 5: 5-35
- Hodge JE. 1953. Dehydrated foods: Chemistry of browning reactions in model systems. J Agric Food Chem 1: 928-943 https://doi.org/10.1021/jf60015a004
- Koehler PE, Mason ME, Newell JA. 1969. Formation of pyrazine compound in sugar amino acid model systems. J Agric Food Chem 17: 393-396 https://doi.org/10.1021/jf60162a006
- Pomeranz Y, Johnson JA, Shellenberger JA. 1962. Effect of various sugar on browning. J Food Sci 27: 350-354 https://doi.org/10.1111/j.1365-2621.1962.tb00105.x
- Ahn MW. 1984. Effect of reaction temperature, time and presence of organic acids or their salts on the antioxidant activity of caramerization mixtures. PhD Dissertation. Korea University
- Yang R, Shin DB. 1980. A study on the amino-carbonyl reaction. Korean J Food Sci Technol 12: 88-92
- Fernandez-Artigas P, Guerra-Hernandez E, Garcia-Villanova B. 1999. Browning indicators in model systems and baby cereals. J Agric Food Chem 47: 2872-2878 https://doi.org/10.1021/jf9808729
- Miller GL. 1959. Use of dinitrosalicylic reagent for deter-mination of reducing groups. Anal Chem 31: 426-428 https://doi.org/10.1021/ac60147a030
- Liu SC, Chang HM, Wu JSB. 2003. A study on the mech-anism of browning in mei liqueur using model solutions. Food Res Int 36: 579-585 https://doi.org/10.1016/S0963-9969(03)00005-X
- SPSS. 1999. SPSS for windows Rel. 10.05. SPSS Inc., Chicago, USA
- Spark AA. 1969. Role of amino acids in non-enzymatic browning. J Sci Food Agric 20: 306-316
- Naranjo GB, Malec LS, Vigo MS. 1998. Reducing sugars effect on available lysine loss of casein by moderate heat treatment. Food Chem 62: 309-313 https://doi.org/10.1016/S0308-8146(97)00176-3
- Raffi J, Agnel JP, Boizot C, Thiéry C, Vincent P. 1985. Glucose oligomers as models to elucidate the starch radiolysis mechanisms. Starch 37: 228-231 https://doi.org/10.1002/star.19850370705
피인용 문헌
- Effect of Gamma Irradiation on the Overall Quality of a Commercial Plain-type Yogurt Products vol.28, pp.5, 2008, https://doi.org/10.5851/kosfa.2008.28.5.574
- The Physicochemical Characteristics and Antioxidant Properties of Commercial Nurungji Products in Korea vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.575
- Black Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts vol.18, pp.3, 2011, https://doi.org/10.11002/kjfp.2011.18.3.310
- Effect of low-dosage electron beam irradiation on antioxidant activities of navel oranges during storage at a low temperature of 3°C vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0084-9
- Physicochemical and Sensory Characteristics of Vanilla Ice Cream Treated by Gamma Irradiation vol.28, pp.1, 2008, https://doi.org/10.5851/kosfa.2008.28.1.69
- Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying vol.99, pp.None, 2006, https://doi.org/10.1016/j.idairyj.2019.104553