References
- Sim KH (2011) A survey on the recognition and satisfaction of Korean herbal foods according to dietary behavior in lifestyle. Korean J Food Culinary Res, 17, 39-58
- Jeannam provincial College (2008) Search and commercialization of instant korean salads for dietary treatment. Final Report of Ministry for Food, Agriculture, Forestry and Fisheries, GOVP120082976
- Nugroho Agung, Kim MH, Lee JH, Kim JD, Lee KR, Choi JS, Yoo YM, Park HJ (2011) Polyphenol analysis and peroxynitrite scavenging effect of the extracts from eight Korean mountainous vegetable. Korean J Pharmacogn, 42, 38-45
- Lee SJ, Kim JM, Kwon OJ, Jeong YJ, Woo SC, Yoon KY (2011) Changes on quality of Acathopanacis cortex and Aralia elata shoots by blanching conditions and thawing methods. Korean J Food Preserv, 18, 302-309 https://doi.org/10.11002/kjfp.2011.18.3.302
- Lee CB (2003) Coloured flora of Korean. Hyangmunsa, Seoul, Korea, p 809
- Choi, SW (1997) Antioxidative properties of methanolic extracts in leave of Kalopanax pictus. Res Bull Hyoseung Univ, Daegu, 54, 131-139
- Kim MY, Yoo YM, Nam JH, Choi JW, Park HJ (2007) Quantitative determination on the constituents of the stem bark and the leaf shoot of Kalopanax pictus by HPLC analysis. Korean J Pharmacogn, 38, 270-276
- Kim MY, Yoo YM, Nam JH, Choi JW, Park HJ (2007) Quantitative determination on the constituents of the stem bark and the leaf shoot of Kalopanax pictus by HPLC analysis. Korean J Pharmacogn, 38, 270-276
- Jhee OH, Choi YS (2008) Quality characteristics of Sulgidduk added with concentration of Acanthopanax sessiliflorus Seemann var. Goma power. Korean J Food Cookery Sci, 24, 601-607
- Kamg YS, Cho TO, Hong JS (2009) Quality characteristics Sulgidduk containing added Aralia elata leaf powder. Korean J Food Cookery Sci, 25, 593-599
- AOAC (2000) Official methods of analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, USA.
- Korea Food and Drug Administration (2008) Food Code. Korean Foods Industry Association. Seoul, Korea
- Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
- Blois MA (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-2000 https://doi.org/10.1038/1811199a0
- Rural Resource Development Institute (2006) Food composition table. 7th ed, Rural Resource Development Institute RDA, Suwon, Korea
- Kim Dj, Kim JM, Hong SS (2004) The Composition of dietary on Brassica vegetables. J Korean Soc Food Sci Nutr, 33, 700-704 https://doi.org/10.3746/jkfn.2004.33.4.700
- Seo KH, Seo JS, Lee BH, Lee SK, Choi MS (2011) New advanced nutrition. Gigu publishing Co, Paju, Korea
- Boo HO, Lee HH, Lee JW, Hwang SJ, Park SU (2009) Different of total phenolics and flavonoids, radical scavenging activities and nitrite scavenging effects of Momordica charantia L. according to cultivars. Korean J Medicinal Crop Sci, 17, 15-20
- Lee MH, Kim MS, Shin HG, Sohn HY (2011) Evaluation of Antimicrobial, Antioxidant, and Antithrombin Activity of Domestic Fruit and Vegetable Juice. Korean J Microbiol Biotechnol, 39, 146-152
- Ahn IO, Lee SS, Lee JH, Lee MJ, Jo BG (2008) Comparison of ginsenoside contents and pattern similarity between root parts of new cultivars in Panax ginseng C.A. meyer. J Ginseng Res, 32, 15-18 https://doi.org/10.5142/JGR.2008.32.1.015
- Kim ST, Jang JH, Kwon JH, Moon KD (2009) Changes in chemical components of red and white ginseng after puffing. Korean J Food Preserv, 16, 355-361
- Shin CS, Lee DH, Kim SH, Shin MH, Jeong CH, Shim KH (2010) Ginsenoside contents and antioxidative activities from red ginseng treated with high hydrostatic pressure. J Agriculture Life Sci, 44, 133-140
- Lee SK (1984) Chemical compositions of dried wild and cultivated Codonopsis lanceolata. J Korean Agricultural Chemical Soc, 27, 225-230
- Kim CH, Park JS, Sohn HS, Chung CW (2002) Determination of isoflavone, total sapoin, dietary fiber, soy oligosaccharides and lecithins from commercial soy products ased on the one serving size -some bioactive compounds from commercialized soy products-. Korean J Food Sci Technol, 34, 96-102
- In JG, Lee BS, Kim EJ, Park MH, Yang DC (2006) Increase of functional saponin by acidic treatment and temperature of red ginseng extract. Korean J Plant Res, 19, 139-143
- Park MR, Lee JJ, Kim AR, Jung HO, Lee MY (2010) Physicochemical composition of ramie leaves (Boehneria nivea L.). Korean J Food Preserv, 17, 853-860
- Ahn B, Yang CB (1991) Chemical composition of Bangah (Agastache rugosa O. Kuntze) herb. Korean J Food Sci Technol, 23, 375-37
Cited by
- Change of amino acids contents of Gastrodia elata Blume with harvest times and seed tuber vol.41, pp.4, 2014, https://doi.org/10.5010/JPB.2014.41.4.229
- Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder vol.25, pp.4, 2015, https://doi.org/10.17495/easdl.2015.8.25.4.672
- Quality Characteristics of Kimchi Added with Allium hookeri Root vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1649
- Nutritional Components of Korean Traditional Actinidia (Actinidia arguta) Sprout and in vitro Antioxidant Effect vol.47, pp.1, 2015, https://doi.org/10.9721/KJFST.2015.47.1.37
- Bioactive Component Analysis and Antioxidant Activity in Fresh Sprout of New Kalopanax septemlobus Cultivar vol.104, pp.3, 2015, https://doi.org/10.14578/jkfs.2015.104.3.397
- Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.710