References
-
Aida TM, Tajima K, Watanaye M, Saito Y, Kuroda K, Nonaka T, Hattori H, Smith Jr RL, Arai K (2007). Reactions of d-fructose in water at temperature up to
$400^{\circ}C$ and pressures up to 100 MPa. J Supercrit Fluid 42(1):110-119. https://doi.org/10.1016/j.supflu.2006.12.017 - Chae HS, Lee SH, Jeong HS, Kim WJ (2013). Antioxidant activity and physicochemical characteristics of Pimpinela brachycarpa Nakai with treatments methods. Korean J Food & Nutr 26(1):125-131. https://doi.org/10.9799/ksfan.2013.26.1.125
- Cho KO, Cho YJ, Kim JH, Lee YC, Kim CJ, Lee CG, Lee SC, Kim YH, Jeong JW, Min SG, Kang JM, Kim JO, Yang BS (2010). Frozen food theory and practice. Yurim media group, 91-126, Gyeonggi
- Choi MJ (1999). The Studies on Physical and Thermal Properties of Hydroxyethylstarch as a New Cryoprotectant. MS thesis, Konkuk University, 1-76, Seoul
- Hajime S (1995). Increase in host resistance by lactic acid bacteria. 9th International Academic Symposium-Lactic Acid Bacteria and Health. Korean Public Health Association. 31-48.
- Huff-Lonergan E, Lonergan SM (2005). Mechanism of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71(1):194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
- Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS (2011). Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J Korean Soc Food Sci Nutr 40(6):798-803. https://doi.org/10.3746/jkfn.2011.40.6.798
- Jeon MR, Kim MH, Kim MY, Kim MR (2009). The effects of heat treatments and herb addition on flavor of garlic. J Korean Soc Food Sci Nutr 38(1):105-110. https://doi.org/10.3746/jkfn.2009.38.1.105
- Jeong EJ, Kim KP, Bang BH (2013). Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food & Nutr 26(4):759-765. https://doi.org/10.9799/ksfan.2013.26.4.759
- Kang IH (2002). Taste of Korea. 14 ed. DaeHan Co., 209-232, Seoul
- Kim SY, Kim HS, Su IS, Yi HS, Kim HS, Chung SY (1993). Effects of the feeding Platycodon grandiflorum and Codonopsis lanceolata on the lipid components of serum and liver in rats. J Korean Soc Food Nutr 22(5):517-523.
- Kim WS, Shin MS, Lee GA, Kim MJ (2004). Cookery Science & Theory. Life Science Publishing Co., 141-160, Seoul
- Kwak SJ, Kim SJ, Lkhagvasarnai E, Yoon KS (2012). Analysis of microbiological hazards of preprocessed namuls in school food service and processing plant. J Fd Hyg Safety 27(2):117-126. https://doi.org/10.13103/JFHS.2012.27.2.117
- Lee CH (1998). The Effects of Freezing and Thawing Rate on the Beef Quality. MS thesis, Kookmin University, 1-69, Seoul
- Lee HO, Lee YJ, Kim JY, Kwon KH, Kim BS (2013a). Changes in the quality of frozen vegetables during storage. Korean J Food Preserv 20(3):296-303. https://doi.org/10.11002/kjfp.2013.20.3.296
- Lee HO, Lee YJ, Kim JY, Yoon DH, Kim BS (2011a). Quality characteristics of frozen welsh onion(Allium fistulosum L.) according to various blanching treatment conditions. Korean J Food Sci Technol 43(4):426-431. https://doi.org/10.9721/KJFST.2011.43.4.426
- Lee JY, Hwang WI, Lim ST (1998). Effect of Platycodon grandiflorum DC extract on the growth of cancer cell lines. Korean J Food Sci Technol 30(1):13-21.
- Lee SH, Song EM, Jang GY, Li M, Kim MY, Park HJ, Kang TS, Jeong HS (2013b). Physicochemical characteristics and antioxidant activities of Doragi(Platycodon grandiflorum) at different aging temperatures and for various durations. J Korean Soc Food Sci Nutr 42(9):1405-1411. https://doi.org/10.3746/jkfn.2013.42.9.1405
- Lee YC, Lee KH (1988). Effects of blanching, chemical dipping, freezing methods and storage period on quality of frozen mushrooms. Korean J Food Sci Technol 20(4):536-540.
- Lee YJ, Lee HO, Kim JY, Kwon KH, Cha HS (2011b). Quality characteristics of frozen Doraji (Platycodon grandiflorum) according to various blanching treatment conditions. Korean J Food Preserv 18(5):661-668. https://doi.org/10.11002/kjfp.2011.18.5.661
- Park MS, Park DY, Son KH, Koh BK (2009). A study on quality characteristics of Doraji (Platycodon grandiflorum) yanggeng using by different pre-treatment methods and amounts adding levels of Doraji. J East Asian Soc Dietary Life 19(1):78-88.
- Park MH, Kwon JE, Kim SR, Won JH, Ji JY, Hwang IK, Kim MR (2012a). Physicochemical and microbiological properties of pork by various thawing methods. J East Asian Soc Dietary Life 22(2):298-304.
- Park SH, Noh BY, Han KJ (2012b). Standardization of manufacturing process and storage condition for pre-processed foodstuffs (pre-processed Namul; peeled balloon flower roots and parboiled bracken). J Korean Soc Food Sci Nutr 41(11):1611-1618. https://doi.org/10.3746/jkfn.2012.41.11.1611
- Prestamo G, Fuster C, Risueno MC (1998). Effects of blanching and freezing on the structure of carrots cell and them implications for food processing. J Sci Food and Agric 77(2):223-229. https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<223::AID-JSFA29>3.0.CO;2-2
- Seo JY, Kim EJ, Hong SI, Yu SH, Kim DM (2006a). Effects of mild heat treatment on microorganisms, respiratory characteristics and firmness of Fuji apple. Korean J Food Sci Technol 38(1):47-51.
- Seo KY, Lee MJ, Yeon JH, Kim IJ, Ha JH, Ha SD (2006b). Microbiological contamination levels of in salad and side dishes distributed in markets. J Fd Hyg Safety 21(4):263-268.
- Shin DB, Lee YC, Kim JH (2000). Changes in quality of garlic during frozen storage. Korean J Food Sci Technol 32(1):102-110.
- Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, Mcdowell J, Post LS, Boderck M (1990). Microbiological safety assurance system for foodservice facilities. Food Technol 44(12):68-73.
- Speck ML, Ray B (1997). Effects of freezing and storage on microorganisms in frozen food: A review. J Food Prot 60:333-336.
- Yang HS, Lee YC (2000). Changes in physico-chemical properties of soft persimmon and puree during frozen storage. Korean J Food Sci Technol 32(2):335-340.
- Ulla K, Helle JM (1999). Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. J Sci Food Agric 79(12):1747-1753. https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B