참고문헌
- Jung JY, Cho EJ. 2002. The effect of green tea powder levels on storage characteristics of tofu. Korean J Soc Food Cookery Sci 18: 129-134
- Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis ruprecht (omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092
- Park YJ, Oh NS, Han MS, Park MK, In MJ. 2004. Effects of coagulants on the yield and textural properties of soybean curd (tofu) containing garlic. J Korean Soc Appl Biol Chem 47: 370-372
- Chun KH, Kim BY, Hahm YT. 1999. Extension of tofu shelf-life with water soluble degraded chitosan as a coagulant. J Korean Soc Food Sci Nutr 28: 161-166
- Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20: 144-150
- Shin DH, Kim MS, Bae KS, Kho YH. 1992. Identification of putrefactive bacteria related to soybean curd. Korean J Food Sci Technol 24: 29-30
- Joo GJ, Hur SS, Choi YH, Rhee IK. 1998. Characterization and identification of bacteria from putrefying soybean curd. Korean J Postharvest Sci Technol 5: 292-298
- Ryu YG. 2005. Tofu's manufacturing system and market situations. Food Industry and Nutrition 10: 6-10
- Kim ID, Park MJ, Ryu KC, Kim MK, Lee NH, Kim SD, Kim KS. 1998. Shelf-life of soybean curd prepared with ozone-treated soybeans. Korean J Postharvest Sci Technol 5: 73-80
- Kim KT, Im JS, Kim SS. 1996. A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969
- Baik EK, Koo HJ, Kim KS, Kim DS, Baik MY. 2004. Characteristics of functional soybean curd with ginseng, polydextrose, and DHA. Institute of Life Science & Resources 23: 22-26
- Kim DH, Lim MS, Kim YO. 1996. Effect of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25: 249-254.
- Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15
- Jeon MK, Kim MR. 2006. Quality characteristics of tofu prepared with herbs. Korean J Food Cookery Sci 22: 30-36
- Kim JM, Kim HT, Choi YB, Hwang HS, Kim TY. 1993. Effects of cow's milk addition on the quality of soybean curd. J Korean Soc Food Nutr 22: 437-442
- Hwang TI, Kim SK, Park YS, Byoun KE. 2001. Studies on the storage of functional red soybean curd. J Korean Soc Food Sci Nutr 30: 1115-1119
- Oh SW, Lee YC, Hong HD. 2002. Effects on the shelf-life of tofu with ethanol extracts of Rubus coreanus miquel, Therminalia chebula retz and Rhus javanica. Korean J Food Sci Technol 34: 746-749
- Choi YO, Chung HS, Youn KS. 2000. Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7: 256-261
- Chang YS, Chang YH, Sung JH. 2006. The effect of ginseng and caffeine products on the antioxidative activities of mouse kidney. J Ginseng Res 30: 15-21 https://doi.org/10.5142/JGR.2006.30.1.015
- Park SJ, Cho YJ, Pyee JH, Hong HD. 2006. Meta-analysis of studies and patents on Korean ginseng in recent 5 years in korea and prospective needs. J Ginseng Res 30: 212-219 https://doi.org/10.5142/JGR.2006.30.4.212
- Park CK, Jeon BS, Yang JW. 2003. The chemical components of Korean ginseng. Food Industry and Nutrition 8: 10-23
- Nam SH. 1979. Studies on the effect of Korean ginseng components on acetic acid fermentation. MS Thesis. Korea University
- Cho TH, Oh SW, Yu IH, Yu TJ. 1986. Influences of Fusarium solani and Phytophthora cactorum on the changes in saponin components of Korean ginseng (Panax ginseng C. A. Meyer). J Ginseng Res 10: 180-189
- Kwak YS, Hwang MS, Kim SC, Kim CS, Do JH, Park CK. 2006. A growth inhibition effect of saponin from red ginseng on some pathogenic microorganisms. J Ginseng Res 30: 128-131 https://doi.org/10.5142/JGR.2006.30.3.128
- Kwak HK, Blumberg JB, Chen CY, Milbury PE. 2006. Microplate-based oxygen radical absorbance capacity (ORAC) assay of hydrophilic and lipophilic compartments in plasma. Nutr Sci 9: 48-54
- Kurihara H, Fukami H, Asami S, Totoda Y, Nakai M, Shibata h, Yao XS. 2004. Effects of oolong tea on plasma antioxidative capacity in mice loaded with restraint stress assessed using the oxygen radical absorbance capacity (ORAC) assay. Biol Pharm Bull 27: 1093-1098 https://doi.org/10.1248/bpb.27.1093
- Cao G, Sofic E, Prior RL. 1997. Antioxidant and prooxidant behavior of flavonoids: structure-activity relationship. Free Radic Biol Med 22: 749-760 https://doi.org/10.1016/S0891-5849(96)00351-6
- Park CK, Hwang IK. 1994. Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol 26: 355-358
- Lu JY, Canter E, Chang RA, 1980. Use of calcium salts for soybean curd preparation. J Food Sci 45: 32-34 https://doi.org/10.1111/j.1365-2621.1980.tb03864.x
- Park EY, Noh BS, Ko SH. 2002. Prediction of shelf life for soybean curd by the electronic nose and artificial neural network system. Food Sci Biotechnol 11: 245-251
- Song TH, Kim SS. 1991. A study on the effect of ginseng on quality characteristics of kimchi. Korean J Soc Food Sci 7: 81-88
- Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322
- Davies KJA. 2000. Oxidative stress, antioxidant defenses, and damage removal, repair, and replacement systems. IUBMB Life 50: 279-289 https://doi.org/10.1080/713803728
- Galati G, O'Brien PJ. 2004. Potential toxicity of flavonoids and other dietary phenolics: significance for their chemopreventive and anticancer properties. Free Radic Biol Med 37: 287-303 https://doi.org/10.1016/j.freeradbiomed.2004.04.034
- Yang G, Kaio J, Kin K, Yurkow ES, Yang CS. 1998. Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenols. Carcinogensis 19: 611-616 https://doi.org/10.1093/carcin/19.4.611
- Kladna A, Aboul-Enein HY, Kruk I, Michalska T, Lichszteld K. 2006. Anti-oxidant and pro-oxidant behaviour of bucillamine. Luminescence 21: 90-97 https://doi.org/10.1002/bio.890
- Azam S, Hadi N, Khan NU, Hadi SM. 2004. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties. Toxicol In Vitro 18: 555-561 https://doi.org/10.1016/j.tiv.2003.12.012
- Bae EA, Kwon TW, Moon GS. 1997. Isoflavone contents and antioxidative effects of soybeans, soybean curd and their by-products. J Korean Soc Food Sci Nutr 26: 371-375
- Lee JW, Do JH. 2006. Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J Ginseng Res 30: 41-48 https://doi.org/10.5142/JGR.2006.30.1.041
- Ryu GH. 2003. Present status of red ginseng products and its manufacturing process. Food Industry and Nutrition 8: 38-42
- Choi EJ. 2006. The prooxidant, rather than antioxidant, acts of daidzein in vivo and in vitro: Daidzein suppresses glutathione metabolism. Eur J Pharmacol 542: 162-169 https://doi.org/10.1016/j.ejphar.2006.05.020
피인용 문헌
- Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage vol.39, pp.3, 2010, https://doi.org/10.3746/jkfn.2010.39.3.414
- Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.) vol.29, pp.2, 2013, https://doi.org/10.9724/kfcs.2013.29.2.123
- Process Optimization of Ginseng Berry Extract Fermentation by Lactobacillus sp. Strain KYH isolated from Fermented Kimchi and Product Analysis vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.88
- Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage vol.55, pp.5, 2013, https://doi.org/10.5187/JAST.2013.55.5.475
- Quality Characteristics of Tofu Prepared with Tomatoes and Strawberries vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.185
- Changes in Quality of Soybean Sprouts Washed with Electrolyzed Water during Storage vol.40, pp.4, 2011, https://doi.org/10.3746/jkfn.2011.40.4.586
- Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.588
- Quality Characteristics and Antioxidant Activity of Salad Dressings Prepared with Wild Grape Powder during Storage vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.250
- Antioxidant and Antigenotoxic Effects of Sansuyu Fruit (Corni fructus) Extracted with Water at Different Temperatures vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.149
- Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening vol.28, pp.1, 2014, https://doi.org/10.5713/ajas.14.0056
- Change in the Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Yam Juice during Storage vol.19, pp.6, 2012, https://doi.org/10.11002/kjfp.2012.19.6.825
- Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.478
- Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia vol.39, pp.1, 2010, https://doi.org/10.3746/jkfn.2010.39.1.025
- 견과류를 달리하여 제조한 바질 페스토의 저장 중의 품질특성 vol.22, pp.2, 2016, https://doi.org/10.20878/cshr.2016.22.2.003
- 내분비교란물질 비스페놀 A를 처리한 마우스에서 홍삼 추출물의 간 섬유화 개선 vol.30, pp.2, 2008, https://doi.org/10.7732/kjpr.2017.30.2.125
- 아산 지역특산물과 설화를 활용한 Food Tourism 제품 개발 vol.33, pp.3, 2008, https://doi.org/10.7318/kjfc/2018.33.3.217
- Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract vol.39, pp.2, 2019, https://doi.org/10.5851/kosfa.2019.e26
- Evaluating the quality stability of black vinegar-based salad sauce during storage vol.26, pp.2, 2019, https://doi.org/10.11002/kjfp.2019.26.2.141
- 자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성 vol.38, pp.4, 2008, https://doi.org/10.22424/jdsb.2020.38.4.222
- 청각(Codium fragile)을 첨가하여 제조한 두부의 품질특성 및 항산화 활성 vol.53, pp.6, 2008, https://doi.org/10.5657/kfas.2020.0816