References
- Cho, U.J. (2000) A survey on the usage of wild grasses. Korean J. Diet. Cult., 15, 59-68
- Nam, G.S., Lee, H.I., Lee J.Y. and Kim, M.S (1994) Studies of recognition, interest and consumption to nature food of homemaker. J. Soc. Diet. Life Cult., 9, 116-124
- Kim, M.S (1986) A historical study on the utilization of wild vegetables, Korean J. Diet. Cult., 1, 167-170
- Lee, T.B. (1999) An Illustrated book of the Korean flora. Hangnoon publishing Co., Seoul, p.739
- Lee, C.H. and Park, S.H. (1982) Studies on the texture describing terms of Korea. Korean J. Food Sci. Technol., 14, 28-34
- Ryley, J. and Kajda, P. (1994) Vitamins in thermal processing. Food Chem., 49, 119-129 https://doi.org/10.1016/0308-8146(94)90148-1
- Giannakourou, M.C. and Taoukis, P.S. (2003) Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chem., 83, 33-41 https://doi.org/10.1016/S0308-8146(03)00033-5
- Lisiewska, Z. and Kmiecik, W. (1997) Effect of freezing and storage on quality factors in Hamburg and leafy parsley. Food Chem., 60, 633-637 https://doi.org/10.1016/S0308-8146(97)00048-4
- Arroqui, C., Rumsey, T.R., Lopez, A. and Virseda, P. (2001) Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. J. Food Eng., 47, 123-126 https://doi.org/10.1016/S0260-8774(00)00107-2
- Arroqui, C., Rumsey, T.R., Lopez, A. and Virseda, P. (2002) Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue. J. Food Eng., 52, 25-30 https://doi.org/10.1016/S0260-8774(01)00081-4
- Mukherjee, S. and Chattopadhyay, P.K. (2007) Whirling bed blanching of potato cubes and its effects on product quality. J. Food Eng., 78, 52-60 https://doi.org/10.1016/j.jfoodeng.2005.09.001
- Tijskens, L.M.N., Barringer, S.A. and Biekman, E.S.A. (2001) Modelling the effect of pH on the colour degradation of blanched broccoli. Inno. Food Sci. Emerg. Technol., 315-322
- Amin, I., Norazaidah, Y. and Hainida, K.I.E. (2006) Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem., 94, 47-52 https://doi.org/10.1016/j.foodchem.2004.10.048
- Jang, J.D., Kim, G.T. and Lee, D.S. (2004) Effect of package size and pasteurization temperature on the quality of sous vide processed spinach. Korean J. Food Preserv., 11. 195-200
- Lyu, E.S. and Lee, D.S. (2004) Vitamin retention and acceptance evaluation of cook-chill and sous-vide soybean sprouts products. J. Korean Soc. Food Sci. Nutr., 33, 730-735 https://doi.org/10.3746/jkfn.2004.33.4.730
- Fennema, O.R., Karel, M., Sanderson, G.W., Tannendaum, S.R., Walstra, S. and Whitaker, J.R. (1996) In water-soluble vitamin: Handbook of Food Analysis. Maecel Dekker, New York, 58-62
- MacKinnery, G.J. (1941) Absorption of light by chlorophyll solutions. J. Biol. Chem., 140, 315-322
- Coseteng, M.Y. and Lee, C.Y. (1987) Change in apple polyphenoloxidase and polyphenol concentrations in relaion to degree of browning. J. Food Sci., 52, 985-989 https://doi.org/10.1111/j.1365-2621.1987.tb14257.x
- Choi, N.S., Oh, S.S. and Lee, J.M. (2001) Change of Biologically functional compounds of pimpinella brachycarpa(Chamnamul) by blanching conditions. Korean J. Dietary Cult., 14, 388-397
- Selman, J.D. (1994) Vitamin retention during blanching of vegetables. Food Chem., 49, 137-147 https://doi.org/10.1016/0308-8146(94)90150-3
- Kim, M.H., Park, Y.K. and Jang, M.S. (1992) Effect of boiling method on the physicochemical properties of Surichwi. J. Korean Soc. Food Sci. Nutr., 21, 701-705
- Yoon, J.Y, Song, M.R. and Lee, S.R. (1998) Effect of cooking conditions on the antithiamine activity of bracken. Korean J. Food Sci. Technol., 20, 801-809
- Park, J.C., Chun, S.S. and Kim, S.H. (1995) Changes on the quercitrin content in the preparation for the leaves of Cedrela sinensis. Korean J. Coc. Food Sci., 11, 303-308
- Song, J.C. and Park, H.J. (1995) Physical, functional, textural and rheological properties of foods. Ulsan Univ., Published
- Teng, S.S. and Chen, B.H. (1999) Formation of pyrochlorophylls and their derivatives in spinach leaves during heating. Food Chem., 65, 367-373 https://doi.org/10.1016/S0308-8146(98)00237-4
- Nakashima, K. (1981) Discoloration of leaves of spinach by boiling. Sci. Cookery, 14, 253