참고문헌
- Belitz, H. D., & Grosch, W. (1999). Food Chemistry. Heidelberg: Springer.
- Castanedaovando A., Pachecohernandez, M., Paezhernandez, M., Rodriguez, J., & Galanvidal, C. (2009). Chemical studies of anthocyanins: A review. Food chemistry, 113(4), 859-871. https://doi.org/10.1016/j.foodchem.2008.09.001
- Chung, H., & Kim, H. (2011). Effects of alkalinity and hardness of washing solutions on the color and removal of red-wine soil. Textile Science and Engineering, 48(6), 331-339.
- 'Cocoa powder, composition'. (2010, June 7). Retrieved December 5, 2011, from http://www.hersheys.com/nutrition-professionals/cocoapowder/composition/natural-alkalized.aspx
- Corriher, S. O. (2007, October 11). The elements of chocolate; Cocoa, ACS Chocolate workshop now on line. The American Chemical Society. Retrieved 2011, December 20, from html
- Hamalainen, H., Aksela R. & Rautiainen J. (2007). Silicate-Free peroxide bleaching of mechanical pulps: Efficiency of polymeric stabilizers. Silicate-Free Peroxide Bleaching of Mechanical Pulps: Efficiency of Polymeric StabInternational Mechanical Pulping Conference, 215-236.
- Han, M. R. & Lee, J. S. (2011). Natural dyeing of fabrics with guava(Psidium guajava L.) leaf extract- Characteristics of guava(Psidium guajava L.) leaf extract and dyeability with silk fabrics-, Journal of the Korean Society for Clothing Industry, 13(5), 778-789. https://doi.org/10.5805/KSCI.2011.13.5.778
- 'Hershey's Cocoa, Nutrition information'. (2010, June 7). Retrieved December 7, 2011, from http://www.hersheys.com/pure-products/hersheys-cocoa/natural-unsweetened.aspx
- IEC 60456 Ed. 5.0 (2010). Clothes washing machines for household use-Methods for measuring the performance. International Electrotechnical Commission.
- IEC 60734 Ed. 3.0 (2001). Household electrical appliances - Performance - Hard water for testing. International Electrotechnical Commission.
- Ko, Y. S., Lee, H. J., & Yoo, H. (2000). Fabric dyeing using anthocyanin pigment from grape skin. The Journal of Korean Home Economics Association, 38(11), 127-135.
- Lamuelaraventos, R. M., Romeroperez, A. I., Andreslacueva, C. & Tornero, A. (2005). Health effects of cocoa flavonoids. Food Science and Technology International, 11(3), 159-176. https://doi.org/10.1177/1082013205054498
- Lee, H. J., Yoo, H., Rhie, J. S., & Kim J. H. (2002) Silk dyeing method in natural pigments- In case of Korean colored rice bran. Journal of the Korean Society of Clothing and Textiles, 26(2), 263-269.
- Lee, K. N., Yeom, S. K., & Kim, S. H. (2005). Study on the dyeing of natural anthocyanin in black bean. The Korean Society of Dyers and Finishers 2005 Spring Conference Proceeding, pp. 122-127.
- Lee, K. W., Kim, Y. J., & Lee, H. J. (2003). Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of agricultural and food chemistry, 51(25), 7292-7295. https://doi.org/10.1021/jf0344385
- Peterson, J., & Dwyer, J. (1998). Flavonoids: Dietary occurrence and biochemical activity. Nutrition Research, 18(12), 1995-2018. https://doi.org/10.1016/S0271-5317(98)00169-9
- 'Stain removal'. (2011, April 22). Retrieved December 7, 2011, from .co.kr/nbbs/bbs.normal.qry.screen?p_bbs_id=N10090&p_message_id =11638694
- Takeda, K. (2006). Blue metal complex pigments involved in blue flower color. Proceedings of Japan Academy, Series B, 82(4), pp. 142-154. https://doi.org/10.2183/pjab.82.142
- Varnam, A. H., & Sutherland, J. (1994). Beverages: technology, chemistry and microbiology. New York: Chapman & Hall.
- Wollgast, J., & Anklam, E. (2000). Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International, 33(6), 434-447.
피인용 문헌
- A study on the washing efficiency with various washing conditions - Focus on detergent concentration and temperature - vol.22, pp.3, 2014, https://doi.org/10.7741/rjcc.2014.22.3.503
- Dyeing and Antimicrobial Properties of Cellulose and Nylon Fabrics Treated with Artemisia Extracts vol.37, pp.8, 2013, https://doi.org/10.5850/JKSCT.2013.37.8.1130