참고문헌
- Ahn JB. 2008. Manufacturing process and food safety of functional food material containing high level of trans-resveratrol with domestic grape and fruit stem. Food Eng Process 22:192-197
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
- Bok MJ. 2004. Nutritional components of Yanggeng prepared by different ratio pumpkin. Korean J Food Cookery Sci 20:614-618
- Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame Dasik. Korean J Food & Nutr 18:1-3
- Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20:415-422
- Choi IK, Lee JH. 2013. Quality characteristics of Yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317 https://doi.org/10.3746/jkfn.2013.42.2.313
- Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243
- Giovanelli G, Buratti S. 2008. Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties. Food Chem 112:903-908
- Gulcin I, Berashvili D, Gepdiremen A. 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis Decne. J Ethnopharmacol 101:287-293 https://doi.org/10.1016/j.jep.2005.05.006
- Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20:265-271 https://doi.org/10.11002/kjfp.2013.20.2.265
- Iacopini P, Baldi M, Storchi P, Sebastiani L. 2008. Catechin, epicatechin, quercetin, rutin, and resveratrol in red grape: Content in vitro antioxidant activity and interactions. J Food Compos Anal 21:589-598 https://doi.org/10.1016/j.jfca.2008.03.011
- In JG, Lee BS, Kim EJ, Park MH, Yang DC. 2006. Increase of functional saponin by a acidic treatment and temperature of red ginseng extract. Korean J Plant Res 19:139-143
- Jeon MR, Kim MH, Son CW, Kim MR. 2009. Quality characteristics and antioxidant activity of calcium-added garlic Yanggaeng. J Korea Soc Food Sci Nutr 38:195-200 https://doi.org/10.3746/jkfn.2009.38.2.195
- Karthikeyan K, Bai BR, Devaraj SN. 2009. Efficacy of grape seed proanthocyanidins on cardioprotection during isoproterenolinduced myocardial injury in rats. J Cardiovasc Pharm 53:109-115 https://doi.org/10.1097/FJC.0b013e3181970c01
- Kim AJ, Han MR, Lee SJ. 2012. Antioxidative capacity and quality characteristics of Yanggaeng using fermented red ginseng for the elderly. Korean J Food Nutr 25:83-89 https://doi.org/10.9799/ksfan.2012.25.1.083
- Kim AJ. 2012. Quality characteristics of Yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22:62-67
- Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. 2001. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. Korean J Seric Sci 43:140-108
- Kim JH, Choi SK, Yu YS, Yoon KS, Seo JS. 2012. Physiologically active components and antioxidant capacity of grapevine leaves at growth stages. Korean J Food Sci Technol 44:772-778 https://doi.org/10.9721/KJFST.2012.44.6.772
- Kim WS, Shin MS, Chung HJ, Lee KA, Kim MJ. 2006. Agar and gelatin. In: Cookery Science & Experiment. pp.197. Life Science
- Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25:219-226
- Oh HL, Ahn MH, Kim NY, Song JE, Lee SY, Song MR, Park JY, Kim MR. 2012. Quality characteristics and antioxidant activities of Yanggeng with added rehmanniae radix preparata concentrate. Korean J Food Cookery Sci 28:1-8 https://doi.org/10.9724/kfcs.2012.28.1.001
- Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of Yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18:692-699 https://doi.org/10.11002/kjfp.2011.18.5.692
- Piljac-Zegarac J, Valek L, Martinez S, Belscak A. 2009. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chem 113:394-400 https://doi.org/10.1016/j.foodchem.2008.07.048
- Pyo SJ, Joo N. 2011. Optimization of Yanggaeng processing prepared with mulberry juice. Korean J Food Culture 26:283-294
- Roberts CK, Sindhu KK. 2009. Oxidative stress and metabolic syndrome. Life Sci 84:705-712 https://doi.org/10.1016/j.lfs.2009.02.026
- Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of Yanggaeng incorporated with black sesame powder. J Korea Soc Food Sci Nutr 42:143-147 https://doi.org/10.3746/jkfn.2013.42.1.143
피인용 문헌
- Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.558
- Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1918
- Quality Characteristics of Muffin with Added Grape Powder vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.498
- 무농약 산머루 즙을 첨가한 양갱의 품질특성 vol.23, pp.2, 2015, https://doi.org/10.11625/kjoa.2015.23.2.301
- 커피박 추출물 및 분말 첨가 양갱의 품질 특성 vol.23, pp.5, 2016, https://doi.org/10.11002/kjfp.2016.23.5.631
- 동결건조 복숭아 가루를 첨가한 양갱의 품질 특성 vol.22, pp.8, 2014, https://doi.org/10.20878/cshr.2016.22.8.006
- 밤 분말을 첨가한 양갱의 품질 특성 vol.22, pp.8, 2014, https://doi.org/10.20878/cshr.2016.22.8.016
- 치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향 vol.30, pp.2, 2014, https://doi.org/10.9799/ksfan.2017.30.2.236
- 백년초 분말을 첨가 제조한 양갱의 항산화활성과 품질 특성 vol.23, pp.4, 2017, https://doi.org/10.20878/cshr.2017.23.4.004
- 대추즙을 첨가한 양갱의 제조 및 품질 특성 vol.31, pp.6, 2014, https://doi.org/10.9799/ksfan.2018.31.6.883
- Quality Characteristics of Yanggaeng Added with Date Palm Paste vol.30, pp.4, 2014, https://doi.org/10.17495/easdl.2020.8.30.4.288