References
- Lee JW, Lee SK, Do JH, Shim KH (1998) Characteristics of the water soluble browning reaction of Korean red ginseng as affected by heating treatment. J Ginseng Res, 22, 193-199
- Bae SK, Kim MR (2002) Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Soc Food Cookery Sci, 18, 73-80
- Lee JW, Oh SH, Kim JH, Byun EH, Kim KS, Lee HJ, Byun MW (2006) The non-enzymatic browning reaction occurred by gamma irradiation in sugar-lysine aqueous model solution. J Korean Soc Food Sci Nutr, 35, 583-587 https://doi.org/10.3746/jkfn.2006.35.5.583
- Wattenberg LW (1980) Inhibitors of chemical carcinogenesis. J Environ Pathol Toxicol, 3, 35-52
- Yamaguchi N, Koyama Y (1967) Studies on the browning reaction products yields by reducing sugars and amino acid. Japan J Food Sci Technol, 14, 110-113 https://doi.org/10.3136/nskkk1962.14.110
- Lee JW, Park CK, Do JH (2005) Antioxidant activity of the water soluble browning reaction products from Korean red ginseng. J Ginseng Res, 29, 44-48 https://doi.org/10.5142/JGR.2005.29.1.044
- 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
- Rhi JW, Shin HS (1993) Physicochemical properties of antioxidant fractions extracted from freeze-dried coffee by various solvents. Korean J Food Sci Technol, 28, 109-116
- Shin GA, Lee GE, Oh YH, Noh JE, Yoon SR, Lee JE, Kim GR, Jeon EJ, Chung HS, Kim JS, Kwon JH (2008) Monitoring of leaching conditions for functional components of black tea using response surface methodology. J Korean Soc Food Sci Nutr, 37, 66-71 https://doi.org/10.3746/jkfn.2008.37.1.66
- Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH (2008) Physicochemical characteristics of black garlic(Allium sativum L.). J Korean Soc Food Sci Nutr, 37, 465-471 https://doi.org/10.3746/jkfn.2008.37.4.465
- Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ (2008) Antioxidant activity of black garlic(Allium sativum L.). Korean Soc Food Sci Nutr, 37, 965-971 https://doi.org/10.3746/jkfn.2008.37.8.965
- Shin JH, Lee MJ, Kang MJ, Lee SJ, Sung NJ (2010) Antioxidant activity of solvent fraction from black garlic. J Korean Soc Food Sci Nutr, 39, 933-940 https://doi.org/10.3746/jkfn.2010.39.7.933
- Jang EK, Seo JH, Lee SP (2008) Physiological activity and antioxidative effects of aged black garlic(Allium sativum L.) extract. Korean J Food Sci Technol, 4, 443-448
- Kim MH, Son CW, Kim MY, Kim MR (2008) Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic. J Korean Soc Food Sci Nutr, 37, 1632-1639 https://doi.org/10.3746/jkfn.2008.37.12.1632
- Lee SJ, Shin Jh, kang MJ, Jung WJ, Ryu JH, Kim RJ, Sung NJ (2010) Antioxidants activity of aged red garlic. J Life Sci, 20, 775-781 https://doi.org/10.5352/JLS.2010.20.5.775
- Kim HS, Han MR, Chang MJ, Kim MH (2008) Study of browning and caking reduction techniques in onion powder. Food Engin Prog, 12, 269-274
- Gutfinger T (1981) Polyphenols in olive oils. JAOCS, 58, 966-967 https://doi.org/10.1007/BF02659771
- Choi Y, Kim MH, Shin JJ, Park JM, Lee J (2003) The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr, 32, 723-727 https://doi.org/10.3746/jkfn.2003.32.5.723
- Kato H, Lee IE, Chyuen NV, Kim SB, Hayase F (1987) Inhibitory of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
- Dewanto V, Xianzhong W, Liu RH (2002) Processed sweet corn has higher antioxidant activity. J Agric Food Chem, 50, 4959-4964 https://doi.org/10.1021/jf0255937
- Cushman DW, Ondetti MA (1980) Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem Pharmacol, 29, 1871-1877 https://doi.org/10.1016/0006-2952(80)90096-9
- Statistical Analysis system (1997) SAS User's Guide, version 6.12. SAS Institute Inc., Car NC, USA
- Woo KS, Hwang IG, Noh YH, Jeong HS (2007) Antioxidant activity of heated licorice (Glycyrrhiza uralensis Fisch) extracts in Korea. J Korean Soc Food Sci Nutr, 36, 689-695 https://doi.org/10.3746/jkfn.2007.36.6.689
- Shin JH, Choi DJ, Chung MJ, Kang MJ, Sung NJ (2008) Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures. J Korean Soc Food Sci Nutr, 37, 1174-1181 https://doi.org/10.3746/jkfn.2008.37.9.1174
- Kim HS, Kim MH (2009) Browning and pungent taste reductin techniques in onion extract. Food Engin Prog, 4, 360-364
- Park H, Oyunzul G, Suh SW, Park YS, Shim KS (2009) Investigation of functional ingredients form onion according to the extraction methods, heat treatment, and storage period. Food Engin Prog, 13, 92-98
- Kwon GJ, Choi DS, Wang MH (2007) Biological activities of hot water extracts from Eonymus alatus leaf. Korean J Food Sci Technol, 39, 569-574
- Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol, 28, 232-239
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Lee SO, Kim MJ, Kim DG, Choi HJ (2005) Antioxidative activities of temperature-stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr, 34, 139-147 https://doi.org/10.3746/jkfn.2005.34.2.139
- Ju IO, Jung GT, Ryu J, Choi JS, Choi YG (2005) Chemical components and physiological activities of bamboo (Phyllostachys bambusoides starf) extracts prepared with different methods. Korean J Food Sci Technol, 37, 542-548
Cited by
- Influence of the Number of Sulfur Applications on the Improvement of the Chemical Composition and Quality of Onions vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.478
- Antioxidant and Antiobesity Activity of Solvent Fractions from Red Garlic vol.22, pp.7, 2012, https://doi.org/10.5352/JLS.2012.22.7.950
- Isolation and Identification of Antioxidative Compounds 3,4-Dihydroxybenzoic acid from Black Onion vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.229
- Effects of Heat Treatment on the Quality of the Onion Juices Prepared with Sulfur-applied Onions vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.189
- Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.15
- Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts vol.21, pp.12, 2011, https://doi.org/10.5352/JLS.2011.21.12.1740
- Quality Characteristics of Onions Applied with Methylsulfonylmethane (MSM) during Cultivation vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.213
- Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1405
- The Physicochemical Characteristics and Antioxidant Properties of Commercial Nurungji Products in Korea vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.575
- Comparison of Antioxidant Activities of Black Onion Extracts vol.18, pp.6, 2011, https://doi.org/10.11002/kjfp.2011.18.6.954
- 포장방법과 저장온도가 신선편이 양파의 품질 및 미생물 생장에 미치는 영향 vol.23, pp.5, 2011, https://doi.org/10.11002/kjfp.2016.23.5.623
- Optimization of Processing Condition for Antioxidant Activities from Aged Black Ginger Using Response Surface Methodology vol.54, pp.6, 2020, https://doi.org/10.14397/jals.2020.54.6.99
- 숙성 조건에 따른 흑생강의 이화학적 특성 및 항산화 활성 vol.52, pp.6, 2020, https://doi.org/10.9721/kjfst.2020.52.6.573