참고문헌
- KFDA. Korean Food Standards Codex. Korea Food and Drug Administration, Cheongwon, Korea. p.164 (2006)
- Rein D, Paglieroni TG, Wun T, Peaarson DA, Schmits HH, Gosselin R, Keen C. Cocoa inhibits platelet activation and function. Am. J. Clin. Nutr. 72: 30-35 (2000)
- Kim HB, Park KJ, Seuk YS, Kim SL, Sung GB, Nam HW, Moon JY. Morphological characteristics and physiological effects of mulberry leaves and fruits with wild varieties. Korean J. Seric. Sci. 44: 4-8 (2002)
- Siemann EH, Creasy LL. Concentration of the phytoalexin resveratrol in wine. Am J. Enol. Viticult. 43: 49-52 (1992)
- Kim HJ, Chang EJ, Cho SH, Shin KC. Antioxidative activity of resveratrol and its derivatives isolated from seed of Paeonia lactiflora. Biosci. Biotech. Bioch. 66: 1990-1993 (2002) https://doi.org/10.1271/bbb.66.1990
- Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on the antidiabetic effect of mulberry fruits. Korean J. Seric. Sci. 38: 100-107 (1996)
- Kim SY, Park KJ, Lee WC. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J. Medicinal Crop Sci. 6: 204-209 (1998)
- Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. Effect of methanol extracts form mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. Korean J. Seric. Sci. 42: 104-108 (2001)
- Lee SB. A study of characteristics of mulberry bread with mulberry extracts. MS thesis. Kyung Hee University, Seoul, Korea (2008)
- Park HY, Jang MS. Ingredient mixing optimization for the preservation of sulgidduk with barely (Hordeum vulgare L.) sprout powder. Korean J. Food Cookery Sci. 23: 550-560 (2007)
- AOAC. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp. 8-35 (1990)
- Kim HB, Kim JB, Kim SL. Varietal analysis and quantification of resveratrol in mulberry fruits. Korean J. Seric. Sci. 47: 51-55 (2005)
- Shin JH. Processing optimization of chocolate with fermented and aged garlic extract. MS thesis. Sookmyung Women's University, Seoul, Korea (2008)
- Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method. Enzymol. 299: 152- 178 (1999) https://doi.org/10.1016/S0076-6879(99)99017-1
- Blois MS. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1200 (1958)
- Schlich P. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Qual. Prefer. 4: 223-235(1993) https://doi.org/10.1016/0950-3293(93)90166-4
- Chang SW, Song JH, Shin NS, Lee KY, Rho YT. Determination of major phenolic compounds of grape juice and wine of different geographic origins. Korean J. Food Preserv. 16: 747-753 (2009)
- Gerogiannaki-Christopolou M, Athanasopoulos P, Kyriakidis N, Gerogiannaki LA, Spanos M. Trans-resveratrol in wines from the major Greek red and white grape varieties. Food Control 17: 700-706 (2006) https://doi.org/10.1016/j.foodcont.2005.04.006
- Kang HI, Kim JY, Park KW, Kang JS, Choi MR, Moon KD, Seo KI. Resveratrol content and nutritional components in peanut sprouts. Korean J. Food Preserv. 17: 384-390 (2010)
- Hur MS. Quality characteristics of sponge cake with addition of mulberry powder. MS thesis. Sejong University, Seoul, Korea (2008)
- Chae SK, Kim SH, Shin DH, Oh HK, Lee SJ, Jang MH, Choi O. Standard Food Chemistry. Hyoil Press, Seoul, Korea. p.370 (2003)
- Joo NM, Kim BR, Pyo SJ. Optimization of the addition of jinuni beans to chocolate using the response surface methodology. J. Korean Diet Assoc. 16: 13-21 (2010)
- Jung IC, Kim WJ, Park SH. Study of oriental prescription for medicinal foods applications(II)-qualtiy and sensory characteristics of chocolate added with saengmaeg-san. Korean J. Oriental Physiol. Pathol. 20: 629-633 (2006)
- Lee JY, Seo JS, Bang BH, Jeong EJ, Kim KP. Preparation of chocolate added with Monascus barley koji powder and quality characteristics. Korean J. Food Nutr. 16: 116-122 (2003)
- Niediek EA. Amorphous sugar its formation and effect on chocolate quality. Manufacturing Confectioner 71: 91-95 (1991)
피인용 문헌
- Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese vol.28, pp.3, 2012, https://doi.org/10.9724/kfcs.2012.28.3.241
- Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.769
- Nutritional Compositions and Physiological Activities of Chungbuk New Mulberry Cultivar 'Cheongsu' vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.019
- Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.751
- The Quality Characteristics and Antioxidant Activity of Extracts of Schisandra chinensis Baillon Salad Dressing Prepared with Yam Juice and Mulberry vol.28, pp.5, 2012, https://doi.org/10.9724/kfcs.2012.28.5.531