참고문헌
- AOAC (1995) Official Methods Analysis. 15th ed. Association of Official Analytical Chemists. Washington DC USA pp 210-219.
- Brannen AL (1975) Toxicology and biochemistry of butylated hydroxy toluene and butylated hydroxy anisole. J Am Oil Chem Soc 52: 59-63. https://doi.org/10.1007/BF02901825
- Castillo MD, Ames JM, Gordon MH (2002) Effect of roasting on the antioxidant activity of coffee brews. J Agric Food Chem 20: 3698-3703.
- Chan KM, Decker EA, Means WJ (1993) Extraction and activity of camosine a naturally occurring antioxidant in beef muscle. J Food Sci 58: 1-4. https://doi.org/10.1111/j.1365-2621.1993.tb03199.x
- Choi U, Shin DH, Chang YS, Shin JL (1992) Screening of natural antioxidant from plants and their antioxidative effect. Korean J Food Sci Technol 24: 142-148.
- Davis WB (1947) Determination of flavanones in citrus fruits. Anal Chem 19: 476-478. https://doi.org/10.1021/ac60007a016
- Do JH, Kim KH, Jang JG, Yang JW (1989) Changes in color intensity and components during browning reaction of white ginseng water extract. Korean J Food Sci Technol 21: 480-485.
- Farah A, Donangelo CM (2006) Phenolic compounds in coffee. Braz J Plant Physiol 18. 23-36.
- Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
- Halliwell B, Hoult RJ, Blake DR (1998) Oxidants inflammation and anti-inflammatory drugs. FASEB J 2: 2867-2870.
- Hong TG, Lee YR, Yim MH, Choung NH (2004) Physiological functionality and nitrite scavenging ability of fermentation extracts from pine needles. Korean J Food Preserv 11: 94-99
- Ito N, Fukushima S, Hasebawa A (1983) Carcinogenicity of BHA in F344 rats. J Natl Cancer Inst 70: 343-352.
- Jamal NB, Ibrahim AW (1994) Citric acid and antimicrobial affect icrobiological stability and quality of tomato juice. J Food Sci 59: 130-134. https://doi.org/10.1111/j.1365-2621.1994.tb06916.x
- Jung GT, Ju IO, Choi JS, Hong JS (2000) The antioxidative, antimicrobial and nitrite scvenging effects of Schizandra chinensis Ruprecht(Omija) seed. Korean J Food Sci Technol 32: 928-935.
- Kang YH, Park YK, Oh SR, Moon KD (1995) Studies on the physiological functionality of pine needle and mugwort extract. Korean J Food Sci Technol 27: 978-984.
- Kato H, Lee IE, Cheyen NV, Kim SB, Hayse F (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem 51: 1333-1339. https://doi.org/10.1271/bbb1961.51.1333
- Kim HK, Kim YE, DO JR, Lee YC, Lee BY (1995) Antioxidative activity and physiological activity of some Korean medicinal plants. Korean J Food Sci Technol 27: 80-85.
- Kim DK, Kim JB, Chon SU, Lee YS (2005) Antioxidant potentials and quantification of flavonoids in mungbean(Vigna radiata L.) seeds. Koean J Plant Res 8: 122-129.
- Kim DW, Chon SU, Lee KD, Kim JB, Rim YS (2008) Variation of flavonoids contents in plant parts of mungbean. Korean J Crop Sci 53: 279-284.
- Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO (2007) A study of the characteristics of different coffee beans by roasting and extracting condition. Korea J Food & Nutr 20:14-19.
- Kim JP, Lee IS, Seo JJ, Jung MY, Kim YH, Yim NH, Bae KH (2010) Vitexin, orientin and other flavonoids from Spirodela polyrhiza inhibit adipogenesis in 3T3-L1 cells. Phytother Res 24: 1543-1548. https://doi.org/10.1002/ptr.3186
- Kim KJ, Park SK (2006) Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol 38: 153-158.
- Kim SB, Do JR, Lee YW, Gu YS, Kim CN, Park YH (1990) Nitrite-scavenging effects of roasted-barley extracts according to processing conditions. Korean J Food Sci Technol 22: 748-752.
- Lee YS, Joo EY, Kim NW (2005) Antioxidant activity of extracts from the Lespedeza bicolor. Korean J Food Preserv 12: 75-79.
- Lee YK, Lee HS (1990) Effects of onion and ginger on the liquid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Sci Nutr 19: 321-329.
- Lee MJ, Kim SE, Kim JH, Lee SW, Yeum DM (2013) A study of coffee bean characteristics and coffee flavors in relation to roasting. Korean Soc Food Sci Nutr 42: 255-261. https://doi.org/10.3746/jkfn.2013.42.2.255
- Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing suger. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
- Naik GH, Priyadarsini KI, Naik DB, Gangabhagirathi R, Mohan H (2004) Studies on the aqueous extract of Terminalia chebula as a potent antioxidant and a probable radioprotector. Phytomedicine 20: 530-538.
- Nam HJ, Seo IW, Shin HS (2009) Influence of roasting conditions on polycyclic aromatic hydrocarbon contents in ground coffee bean. Korea J Food Sci Technol 41:362-368.
- Noro T, Yasushi O, Toshio M, Akira U, Fukushima S (1983) Inhibitors of xanthine oxidase from the flowers and buds of Daphne genkwa. Chem Pharm Bull 31:3984-3987. https://doi.org/10.1248/cpb.31.3984
- Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm-Wiss u-Technol 30: 292-297. https://doi.org/10.1006/fstl.1996.0181
- Park PS, Lee BR, Lee MY (1994) Effect of onion juice on ethanol induced hepatic lipid peroxidation in rats. J Korean Soc Food Sci Nutr 23: 750-756.
- Park MH, Kim KC, Kim JS (1993) Changes in the physicochemical properties of ginseng by roasting. Korean J Ginseng Sci 17:228-231.
- Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST (2000) Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32: 1442- 1445.
- Park SJ, Moon SW, Lee J, Kim EJ, Kang BS (2011) Optimization of roasting conditions for coffee beans by response surface methodology. Korean Soc of Food Preservation 18: 178-183. https://doi.org/10.11002/kjfp.2011.18.2.178
- Suh CS, Chun JK (1981) Relationships among the roasting conditions, colors and extractable solid content of roasted barley. Korean J Food Sci Technol 13: 334-339.
- Wi HR, Choi MJ, Choi SL, Kim AJ, Lee MS (2012) Effects of vitexin from mungbean on 3T3-LA adipocyte differentiation and regulation according to adipocytokine secretion. J Korean Soc Food Sci Nutr 41: 1079-1085. https://doi.org/10.3746/jkfn.2012.41.8.1079
- Yoon JY, Song MR, Lee SR (1990) Comparison of antithiamine activities of wild vegetables. Korean J Food Sci Technol 20: 808-811.