참고문헌
- Hawkes JG. The evolution of cultivated potatoes and their tuberbearing wild relatives. Kultrup-flanze 36: 189-208 (1988)
- Salunkhe DK, Kadam SS, Jadhav SJ. Introduction Potato: Production, Processing and Products. CRC Press, Inc., Boca Raton, FL. USA, pp. 1-7 (1991)
- Cho HM, Park YE, Cho JH, Kim SY. Historical review of land race potatoes in Korea. J. Korean Soc. Hort. Sci. 44: 838-845 (2003)
- Kwon OY, Kim MY, Son CW, Liu XW, Kim HC, Yoon WK, Kim HM, Kim MR. Protein and amino acid composition of domestic potato cultivars. J. Korean Soc. Food Sci. Nutr. 37: 117-123 (2008) https://doi.org/10.3746/jkfn.2008.37.1.117
- Mullins E, Milbourne D, Petti C, Doyle-Prestwich BM, Meade C. Potato in the age of biotechnology. Trends Plant Sci. 11: 254-260 (2006) https://doi.org/10.1016/j.tplants.2006.03.002
- Cheigh CI, Lee JH, Chung MS. Effects of soft steam treatments on quality characteristics of potatoes. Korean J. Food Nutr. 25: 50-56 (2012) https://doi.org/10.9799/ksfan.2012.25.1.050
- Cho HM, Park YE, Cho JH, Kim SY. Historical review of land race potatoes in Korea. J. Korean Soc. Hort. Sci. 44: 838-845 (2003)
- Ahn BY, Kim DH, Choi DS. The effects of freeze-dried potato flour addition on the fermentation characteristics of yogurt. Korean J. Food Nutr. 17: 374-381 (2004)
- Cheigh CI, Lee JH, Chung MS. Quality characteristics of vegetables by different steam treatments. Korean J. Food Nutr. 24: 464-470 (2011) https://doi.org/10.9799/ksfan.2011.24.3.464
- Kim HY, Ko SH, Lee KY. Evaluation of the microbiological and sensory qualities of potatoes by the method of processing in foodservice operations. Korean J. Food Cook. Sci. 23: 615-625 (2007)
- Tijskens LML, Waldron KW, Ng A, Ingham L, van Dijk C. The kinetics of pectin methyl esterase in potatoes and carrots during blanching. J. Food Eng. 34: 371-385 (1997) https://doi.org/10.1016/S0260-8774(98)00005-3
- Murcia MA, Lopez-Ayerra B, Martinez-Tome M, Vera AM, Garcia-Carmona F. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli. J. Sci. Food Agr. 80: 1882-1886 (2000) https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
- Arroqui C, Rumsey TR, Lopez A, Virseda P. Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. J. Food Eng. 47: 123-126 (2001) https://doi.org/10.1016/S0260-8774(00)00107-2
- Vittadini E, Massimiliano R, Chiavaro E, Barbanti D, Nassini R. The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Sci. 69: 749-756 (2005) https://doi.org/10.1016/j.meatsci.2004.11.005
- Zhuang H, Savage EM. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment. J. Food Sci. 73: 424-430 (2008) https://doi.org/10.1111/j.1750-3841.2008.00931.x
- Holdsworth SD. Optimization of thermal processing - A review. J. Food Eng. 4: 89-116 (1985) https://doi.org/10.1016/0260-8774(85)90014-7
- Chiavaro E, Barbanti D, Vittadini E, Massini R. The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). J. Food Eng. 77: 169-178 (2006) https://doi.org/10.1016/j.jfoodeng.2005.06.060
- Augustin J, Johnson SR, Teitzel C, True RH, Hogan JM, Toma RB, Shaw R, Deutsch R. Changes in the nutrient composition of potatoes during home preparation: II. Vitamins. Am. Potato. J. 55: 653-662 (1978) https://doi.org/10.1007/BF02852138
- Selman JD, Rolfe EJ. Effects of water blanching on pea seeds. II. Changes in Vitamin C contents. Int. J. Food Sci. Technol. 17: 219-234 (1982)
- Roy MK, Juneja LR, Isobe S, Tsushida T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem. 114: 263-269 (2009) https://doi.org/10.1016/j.foodchem.2008.09.050
- Satry SK, Baird CD, Buffington DE. Transpiration rates of certain fruits and vegetable. ASHRAE Trans 84: 237-255 (1978)