참고문헌
- Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002) https://doi.org/10.1021/jf0115589
- Kwak JE, Oh SK, Kim DJ, Lee JH, Yoon MR, Kim HW, Lee JS. Effects of heat-treated brown rice on total phenolics and antioxidant activities. J. Korean Soc. Food Sci. Nutr. 42: 534-541 (2013) https://doi.org/10.3746/jkfn.2013.42.4.534
- Song YB, Choi JS, Lee JE, Noh JS, Kim MJ, Cho EJ, Song YO. The antioxidant effect of hot water extract from the dried Radish (Raphanus sativus L.) with pressurized roasting. J. Korean Soc. Food Sci. Nutr. 39: 1179-1186 (2010) https://doi.org/10.3746/jkfn.2010.39.8.1179
- Chung HS, Kim JK, Youn KS. Effects of roasting temperature on phycochemical properties of Job's tears (Coix lachryma jobi L. var ma-yeun) powder and extracts. Korean J. Food Preserv. 13: 477-482 (2006)
- Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS. Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J. Food Sci. Technol. 41: 386-391 (2009)
- Cho KM, Joo OS. Enhances antioxidant effect of purple sweet potato by roasting. Korean J. Food Preserv. 19: 735-743 (2012) https://doi.org/10.11002/kjfp.2012.19.5.735
- Ko JY, Woo KS, Song SB, Seo HI, Kim HY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS. Physicochemical characteristics of sorghum tea according to milling type and pan-fried time. J. Korean Soc. Food Sci. Nutr. 41: 1546-1553 (2012) https://doi.org/10.3746/jkfn.2012.41.11.1546
- Chang KJ, Seo GS, Kim YS, Huang DS, Park JI, Park JJ, Lim YS, Park BJ, Park CH, Lee MH. Components and biological effects of fermented extract from tartary buckwheat sprouts. Korean J. Plant Res. 23: 131-137 (2010)
- Yoon SJ, Cho NJ, Na SH, Kim YH, Kim YM. Development of optimum rutin extraction process from Fagopyrum tataricum. J. East Asian Soc. Dietary Life 16: 573-577 (2006)
- Choi HS, Lee SY, Baek SY, Koo BS, Yoon HS, Park HY, Yeo SH. Quality characteristics of buckwheat (Fagopyrum esculentum) soksungjang. Korean J. Food Sci. Technol. 43: 77-82 (2011) https://doi.org/10.9721/KJFST.2011.43.1.077
- Choi BH, Kim SL, Kim SK. Rutin and functional ingredients of buckwheat and their variations. Korean J. Crop Sci. 41: 69-93 (1996)
- Alvarez-jubete L, Wijngaard H, Arendt EK, Gallagher E. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem. 119: 770-778 (2010) https://doi.org/10.1016/j.foodchem.2009.07.032
- Choe M, Kim JD, Park KS, Oh SY, Lee SY. Effect of buckwheat supplementation on blood glucose levels and blood pressure in rats. J. Korean Soc. Food Nutr. 20: 300-305 (1991)
- Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. Buckwheat-the source of antioxidant activity in functional foods. Food Res. Int. 35: 207-211 (2002) https://doi.org/10.1016/S0963-9969(01)00185-5
- Choi BH, Park KY, Park RK. Importance of buckwheat culture for non-polluted vegetable and grain in Korea. Korean J. Int. Agric. 3: 71-81 (1991)
- Kim SL, Kim SK, Park CH. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res. Int. 37: 319-327 (2004) https://doi.org/10.1016/j.foodres.2003.12.008
- Folin O, Denis W. A colorimetric method for the determination of phenols (and phenol derivatives) in urine. J. Biol. Chem. 22: 305-308 (1915)
- Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
- Kwak EJ. Development of brown colored rice tea with high GABA content. J. Korean Soc. Food Sci. Nutr. 39: 1201-1205 (2010) https://doi.org/10.3746/jkfn.2010.39.8.1201
- Yu J, Ahmendna M, Goktepe I. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem. 90: 199-206 (2005) https://doi.org/10.1016/j.foodchem.2004.03.048
- Lee MH, Cho JH, Kim BK. Effect of roasting conditions on the antioxidant activities of Cassia tora L. Korean J. Food Sci. Technol. 45: 657-660 (2013) https://doi.org/10.9721/KJFST.2013.45.5.657
- Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006) https://doi.org/10.1016/j.foodchem.2005.08.004
- Lee JY, Kim BK, Park HJ. Quality characteristics and antioxidant activities of fermented deodeok tea with Pleurotus eryngii mycelium. J. East Asian Soc. Dietary Life 23: 637-644 (2013)
- Song SB, Ko JY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS, Woo KS. Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time. Korean J. Food Sci. Technol. 45: 317-324 (2013) https://doi.org/10.9721/KJFST.2013.45.3.317
- Ismail A, Marjan ZM, Foong CW. Total antioxidant activity and phenolic content in selected vegetables. Food Chem. 87: 581-586 (2004) https://doi.org/10.1016/j.foodchem.2004.01.010
- Hong MJ, Lee GD, Kim HK, Kwon JH. Changes in functional and sensory properties of chicory roots induced by roasting processes. Korean J. Food Sci. Technol. 30: 413-418 (1998)
- Kim JK, Kim GY. Changes of the physicochemical characteristics of Cassia tora L. by roasting conditions. J. East Asian Soc. Dietary Life 6: 317-323 (1996)
- Yoon UJ, Yang SY, Lee HS, Hong CO, Lee KW. Optimal roasting conditions for maximizing the quality of tea leached from high functional Perilla frutescens leaves. Korean J. Food Sci. Technol. 44: 34-40 (2012) https://doi.org/10.9721/KJFST.2012.44.1.034
- Kim HG, Kim GW, Oh HI, Yoo SY, Kim YO, Oh MS. Influence of roasting on the antioxidant activity of small black soybean (Glycin max L. Merrill). LWT-Food Sci. Technol. 44: 992-998 (2011) https://doi.org/10.1016/j.lwt.2010.12.011
- Nicoli MC, Anese M, Manzocco, Lerici CR. Antioxidant properties of coffee brews in relation to the roasting degree. LWT-Food Sci. Technol. 30: 292-297 (1997) https://doi.org/10.1006/fstl.1996.0181
- Hwang IG, Woo KS, Jeong HS. Biological activity and heat treatment processing of foods. Food Sci. Ind. 44: 56-65 (2011)
피인용 문헌
- The inhibitory effects of roasted black bean (Rhynchosia nulubilis) extracts on RANKL-mediated RAW264.7 cells differentiation vol.25, pp.3, 2016, https://doi.org/10.1007/s10068-016-0139-y
- Antioxidant Properties of Hot Water Extract of Lycopus lucidus Trucz Tubers vol.28, pp.1, 2017, https://doi.org/10.7856/kjcls.2017.28.1.103
- Effect of the Enhanced Biological Activities and Reduced Bitter Taste of Bitter Melon(Momordica charantia L.) by Roasting vol.49, pp.2, 2015, https://doi.org/10.14397/jals.2015.49.2.107