참고문헌
- Mazza, G. (1988) Biochemical and processing Aspects In: Functional foods. Technomic Publishing Company, Lancaster, p.1-10
- Wang, H., Cao, G. and Prior, R.L. (1996) Total antioxidant capacity of fruits. J. Agric. Food Chem., 44, 701-705 https://doi.org/10.1021/jf950579y
- Rice-Evans, C.A., Miller, N.J. and Pagana, G. (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol. Med., 20, 933-956 https://doi.org/10.1016/0891-5849(95)02227-9
- Macheix, J.J., Fleuriet, A. and Billot, J. (1990) The main phenolics of fruits. In Fruit Phenolics. CRC Press: Boca Raton, FL., p.1-98
- Garde-Cerdan, T., Arias-Gil, M., Marselles-Fontanet A., Ancín-Azpilicueta, C. and Martín-Belloso, O. (2007) Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice. Food Control, 18, 473-479
- Vinson, J.A., Yang, J.H., Proch, J. and Liang, X. (2000) Grape juice, but not orange juice, has in vitro, ex vivo, and in vivo antioxidant properties. J. Med. Food, 2, 167-171
- Demrow, H.S., Slane, P.R. and Folts, J.D. (1995) Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries. Circulation, 91, 1182-1188 https://doi.org/10.1161/01.CIR.91.4.1182
- Gryglewski, R.J. (1987) On the mechanism of antithrombotic action of flavonoids. Biochem. Pharmacol., 36, 317-322 https://doi.org/10.1016/0006-2952(87)90288-7
- Anderson, K.A. and Smith, B.W. (2002) Chemical profiling to differentiate geographic growing origins of coffee. J. Agric. Food Chem., 50, 2068-2075 https://doi.org/10.1021/jf011056v
- De Carvalho, J.M., Maia, G.A., Figueiredo, R.W., De Brito, E.S. and Rodrigues, S. (2007) Storage stability of a stimulant coconut water-cashew apple juice beverage. J. Food Process. Preserv, 31, 178-189 https://doi.org/10.1111/j.1745-4549.2007.00121.x
- Akinwale, T.O. (2000) Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Eur. Food Res. Technol., 211, 205-207 https://doi.org/10.1007/s002170050024
- Jain, S.K. and Khurdiya, D.S. (2004) Vitamin Cenrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn) juice. Plant Foods Hum. Nutr., 59, 63-66 https://doi.org/10.1007/s11130-004-0019-0
- Lee, J.H. and Lee, E.J. (1997) Physicochemical characteristics of mixed fruit and vegetable juices produced using ultrafiltration. J. Food Sci. Biotechnol., 6, 2001-2008
- Sung, J.K. (1996) The present grape processing industries In Grape, from Planation to Sales. Sung,J.K. (Editor), The Nongmin Press, Seoul, Korea, p.23-41
- FAOSTAT-FAO Statistical Database, http://www.fao.org. Accessed September 2006
- Haight, K.G. and Gump, B.H. (1995) Red and White Grape Juice Concentrate Component Ranges. J. Food Compos. Anal., 8, 71-77 https://doi.org/10.1006/jfca.1995.1009
- Bergara-Almeida, S., Aparecida, M. and Da Silva, A.P. (2002) Hedonic scale with reference: Performance in obtaining predictive models. Food Qual. Prefer., 13, 57-64 https://doi.org/10.1016/S0950-3293(01)00057-X
- Singleton, V.L. and Rossi, J.A. (1965) Colorimetry of total phenolic with phosphomolibdic phosphotungustic acid reagent. Am. J. Enol. Vitic., 16, 144-158
- Yildirim, H.K., Akcay, Y.D., Guvenc, U., Altindisli, A., Sozmen, E.Y. (2005) Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Int. J. Food Sci. Technol., 40, 133-142 https://doi.org/10.1111/j.1365-2621.2004.00921.x
- Zhishen, J., Mengcheng, T. and Jianming, W. (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64, 555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
- Brand-Williams W., Cuvelier M.E. and Berset, C. (1995) Use of a Free radical Method to evaluate antioxidant activity. LWT - Food Sci. Technol., 28, 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
- Blois M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 4617, 1198-1199
- Giusti, M.M. and Wrolstad, R.E. (2005) Anthocyanins by UV-Visible Spectroscopy. Handbook of Food Analytical Chemistry: Pigments, colorants, flavor, texture and bioactive components. Acree TE, Decker E.A, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith D, Sporns P. A (Editors) John Wiley and Sons, Inc. Publication, New Jersey, USA, Vol I, p.19-30
- SAS (2006) SAS 9.1 for Windows, Statistical Analysis System Institute, Cary, NC, USA
- Frankel, E.N., Bosanek, C.A., Meyer, A.S., Silliman, K. and Kirk, L.L. (1998) Commercial Grape Juices Inhibit the in Vitro Oxidation of Human Low-Density Lipoproteins. J. Agric. Food Chem., 46, 834-838 https://doi.org/10.1021/jf9707952
- Brouillard, R. (1982) Chemical structure of anthocyanins. In: Anthocyanins as Food Colors. Pericles Markakis (ed), Academic Press Inc., New York, p.1-38
- Gao, L. and Mazza, G. (1994) Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries. J. Food Sci., 59, 1057-1059 https://doi.org/10.1111/j.1365-2621.1994.tb08189.x
- Main, G. Faupel, M. Morris, J. and McNew, R. (2001) Quality and stability of blueberry juice blended with apple, grape and cranberry juice. J. Food Qual., 24, 111-125 https://doi.org/10.1111/j.1745-4557.2001.tb00595.x
- Ghazanfar, S. and Camire, M.E. (2002) Influence of Health Attitudes on the Acceptability of Cranberry Juice. J. Food Sci., 67, 3497-3501 https://doi.org/10.1111/j.1365-2621.2002.tb09612.x
- Tipton, S., Morris, J., Main, G., Sharp, C. and Mcnew, R. (1999) Grape juice as an extender and sweetener for blueberry drinks. J. Food Qual., 22, 275-285 https://doi.org/10.1111/j.1745-4557.1999.tb00557.x