References
- Hoong MS. 1992. The culture of food in Korea. Kyomoonsa, Seoul. p 79
- Rho SN, Han JH. 2000. Cytotoxicity of garlic and onion methanol extract on human lung cancer cell lines. J Korean Soc Food Sci Nutr 29: 870-874
- Chung KS, Kim JY, Kim YM. 2003. Comparison of antibacterial activities of garlic juice and heat-treated garlic juice. Korean J Food Sci Technol 35: 540-543
- Kim MH, Kim SY, Shin WS, Lee JS. 2003. Antimicrobial activity of garlic juice against Escherichia coli O157:H7. Korean J Food Sci Technol 35: 752-755
- Nuttakaan L, Viboon R, Nantaya C, Janusz MG. 2006. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutrition 22: 266-274 https://doi.org/10.1016/j.nut.2005.05.010
- Iqbal S, Bhanger MI. 2005. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem 100: 246-254 https://doi.org/10.1016/j.foodchem.2005.09.049
- Yang SY, Yu SO, Kim TC, Kim BW, Park YJ, Cho JY, Kim YM, Heo BG. 2005. Compare to the component contents and anti-oxidation activities between Goheung native garlic variety and introductions. J Korean Soc Plant People Environ 8: 1-5
- Lee EJ, Kim KS, Jung HY, Kim DH, Jang HD. 2005. Antioxidant activities of garlic (Allium sativum L.) with growing districts. Food Sci Biotechnol 14: 123-130
- Jo JS. 1990. Food materials. Gijeunyungusa, Seoul. p 154-155
- 白合科菜蔬栽培技術. 1994. 華甲紀念著刊行委員會. p 14
- Kim MY, Chung SK. 1997. Analysis of nutritional and volatile flavor compounds of garlic shoot. Kor J Post-harvest Sci Technol Agric Products 4: 61-68
- Kim MY, Choi SW, Chung SK. 2000. Antioxidative flavonoids from the garlic (Allium sativum L.) shoot. Food Sci Biotechnol 9: 199-203
- Kim MY, Kim YC, Chung SK. 2005. Identification and in vitro biological activities of flavonols in garlic leaf and shoot: inhibition of soybean lipoxygenase and hyaluronidase activities and scavenging of free radicals. J Sci Food Agric 85: 633-640 https://doi.org/10.1002/jsfa.1899
- Chung JY, Kim CS. 2008. Antioxidant activities of domestic garlic (Allium Sativum L.) stems from different areas. J Korean Soc Food Sci Nutr 37: 972-978 https://doi.org/10.3746/jkfn.2008.37.8.972
- Ko EJ, Hur SS, Choi YH. 1998. The establishment of opti-mum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr 27: 102-108
- Kim HY, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34: 637-641
- Moon SI. 2003. A study of garlic-yackwa development 1. Quality characteristics of garlic-yackwa substituted with different amounts of garlic juice. J Korean Soc Food Sci Nutr 32: 1285-1291 https://doi.org/10.3746/jkfn.2003.32.8.1285
- Rao GV, Savithri GD, Indrani D. 1992. Studies on the use of garlic in bread. J Fd Sci Technol 29: 147-149
- Lee MK, Park JS, Na HS. 2005. Proximate compositions of green garlic powder and microbiological properties of bread with green garlic. Korean J Food Preserv 12: 95-100
- Joung AR, Koh MS. 1993. Changes in the texture property of garlic pickle during aging. Korean J Food Sci Technol 25: 596-601
- White RC, Jones IK, Gibbs E. 1963. Determination of chlorophylls, chlorophyllides, pheophytins and pheophorbides in plant materials. J Food Sci 28: 431-438 https://doi.org/10.1111/j.1365-2621.1963.tb00222.x
- Jo JO, Jung IC. 2000. Changes in carotenoid contents of several green-yellow vegetables by blanching. Korean J Soc Food Sci 16: 17-21
- Sood SP, Sartori LE, Wittmer DP, Haney WG. 1976. High pressure liquid chromatographic determination of ascorbic acid in selected foods and multivitamin products. Anal Chem 48: 796-802 https://doi.org/10.1021/ac60370a025
- Benvenuti S, Pellati F, Melegari M, Bertelli D. 2004. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of rubus, ribes, and aronia. J Food Sci 69: FCT164-169 https://doi.org/10.1111/j.1365-2621.2004.tb13352.x
- Talia M, Irina S, Guy F, Lev W, David M, Meir W, Aharon R. 2002. A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Anal Biochem 307: 76-83 https://doi.org/10.1016/S0003-2697(02)00010-6
- Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
- Marklund S, Marklund G. 1974. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 468-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
- Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidines. Agric Biol Chem 51: 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
- Teng SS, Chen BH. 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
- Choi NS, Oh SS, Lee JM. 2001. Changes of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions. Korean J Food Sci Technol 33: 745-752
- Jung SJ, Kim GE, Kim SH. 2001. The changes of ascorbic acid and chlorophylls content in Gochu-jangachi during fermentation. J Korean Soc Food Sci Nutr 30: 814-818
- Chung JH, Cho BH, Lee CY. 1963. Studies on the compositions of hot bean paste. J Korean Soc Appl Biol Chem 4: 43-46
-
Khachik F, Beecher GR. 1987. Application of a C-45-
${\beta}$ -carotene as an internal standard for the quantification of carotenoids in yellow/orange vegetables by liquid chromatography. J Agric Food Chem 35: 732-738 https://doi.org/10.1021/jf00077a022 - Gomez MI. 1981. Carotene content of some green leafy vegetables of kenya and effects of dehydration and storage on carotene retention. J Plant Foods 3: 231-236 https://doi.org/10.1080/0142968X.1981.11904235
- Granado F, Olmedila B, Blanco I, Rojas-Hidalgo E. 1992. Carotenoid composition in raw and cooked Spanish vegetables. J Agric Food Chem 40: 2135-2140 https://doi.org/10.1021/jf00023a019
- Jo JO, Jung IC. 2000. Changes in carotenoid contents of several green-yellow vegetables by blanching. Korean J Soc Food Sci 16: 17-21
-
Negi PS, Roy SK. 2000. Effects of blanching and drying methods on
${\beta}$ -carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensm Wissu-Technol 33: 295-298 https://doi.org/10.1006/fstl.2000.0659 - Ahn MS. 1999. A study on a changes in physicochemical properties of vegetables by Korean traditional cooking methods. Korean J Dietary Culture 14: 177-188
- Selman JD. 1994. Vitamin retention during blanching of vegetables. Food Chem 49: 137-147 https://doi.org/10.1016/0308-8146(94)90150-3
- Joe AV, Yong H, Xuehui S, Ligia Z. 1998. Phenol antioxidant quantity and quality in foods: Vegetables. J Agric Food Chem 46: 3630-3634 https://doi.org/10.1021/jf980295o
- Ismail A, Marjan ZM. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87: 581-586 https://doi.org/10.1016/j.foodchem.2004.01.010
- Barroga CF, Laurena AC, Mondoza EMT. 1985. Polyphenols in mung bean (Vigna radiata (L.) Wilczek) determination and removal. J Agric Food Chem 33: 1006-1009 https://doi.org/10.1021/jf00065a056
- Cheigh HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19: 163-167
- Lawson LD, Wang ZY, Hughes BG. 1991. Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products. Planta Med 557: 363-370 https://doi.org/10.1055/s-2006-960119
- Kim MR, Mo EK. 1995. Volatile sulfur compounds in pickled garlic. Korean J Soc Food Sci 11: 133-139
- Shela G, Jerzy D, Hanna L, Maria L, Katarzyna N, Zenon J, Zofia Z, Henryk B, Boris S, Elena K, Simon T. 2005. Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic. J Agric Food Chem 53: 2726-2732 https://doi.org/10.1021/jf0404593
- Byun PH, Kim WJ, Yoon SK. 2001. Changes of functional properties of garlic extracts during storage. Korean J Food Sci Technol 33: 301-306
Cited by
- Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.) vol.7, pp.7, 2014, https://doi.org/10.1007/s11947-014-1282-1
- Effect of Cooking Methods on S-Allyl-L-Cysteine Content of Garlic vol.45, pp.8, 2016, https://doi.org/10.3746/jkfn.2016.45.8.1221
- Beneficial effects ofAllium sativumL. stem extract on lipid metabolism and antioxidant status in obese mice fed a high-fat diet vol.93, pp.11, 2013, https://doi.org/10.1002/jsfa.6094
- Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.397
- Changes in the quality characteristics and chemical compounds of garlic shoots for blanching vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.310
- Effects of Pretreatment and Drying Methods on the Quality and Physiological Activities of Garlic Powders vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1680
- Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.321
- Changes in Antioxidant and Cancer Cell Growth Inhibitory Activities of Spergularia marina Griseb Extract according to Different Cooking Methods vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.673
- Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments pp.01458876, 2019, https://doi.org/10.1111/jfpe.12991
- Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup vol.50, pp.2, 2021, https://doi.org/10.3746/jkfn.2021.50.2.155