References
- Arakawa S, Okumura M, Yamada S, Ito M, Tejima S. 1986. Enhancing effect of carrageenan on the induction of rat colonic tumors by 1,2-dimethylhydrazine and its relation to beta-glucuronidase activities in feces and other tissues. J Nutr Sci Vitaminol 32(5):481-485 https://doi.org/10.3177/jnsv.32.481
- Chang S-O, Lee O, Lee K-S. 2008. Intake of processed foods and the effects of nutrition label education in 5th grade children. J Korean Diet Assoc 14(2):166-175
- European Commission. 2003. Opinion of the scientific committee on food on carrageenan. Available from: http://ec.europa.eu/food/fs/sc/scf/out164_en.pdf. Accessed February 6, 2015
- Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Asai I, Nakamura M, Imaida K, Ito N, Shirai T. 2001. Lack of tumor promoting effects of carrageenan on 1,2-dimethylhydrazineinduced colorectal carcinogenesis in male F344 rats. J Toxicol Pathol 14:37-43 https://doi.org/10.1293/tox.14.37
- International Agency for Research on Cancer (IARC). 1983. IARC Working Group on the Evaluation of the Carcinogenic Risk of Chemicals to Humans. Carrageenan. IARC Monogr Eval Carcinog Risk Hum 31:79-94
- Joint FAO/WHO Expert Committee on Food Additives (JECFA). 1974. Toxicological evaluation of certain food additives with a review of general principles and of specifications. Seventeenth report of the Joint FAO/WHO Expert Committee on Food Additives. FAO Nutrition Meetings Series, No.53. WHO Technical Report Series, No.539 and corrigendum. Available from: http://whqlibdoc.who.int/trs/WHO_TRS_539. pdf?ua=1. Accessed February 4, 2015
- Joint FAO/WHO Expert Committee on Food Additives (JECFA). 1984. Toxicological evaluation of certain food additives and contaminants. WHO Food Additive Series, No.19. Available from: http://www.inchem.org/documents/jecfa/jecmono/v19je05.htm. Accessed February 4, 2015
- Joint FAO/WHO Expert Committee on Food Additives (JECFA). 2014. Seventy-ninth meeting, summary and conclusions. Available from: http://www.fao.org/3/a-at861e.pdf. Accessed January 20, 2015
- Korea Chamber of Commerce & Industry. 2014. Food manufacturing business-industry classification. Available from:http://www.korchambiz.net/COMPI/compi_part.jsp. Accessed November 25, 2014
- Korea Food Industry Association. 2012. Korea Food Code. Seoul, Korea. pp 45-158
- Ministry of Food and Drug Safety. 2013. Handbook of Current Status of Food Additives. Ministry of Food and Drug Safety. Cheongwon, Korea. pp 1-132
- Song HJ, Choi SY. 2013. A study on intake and purchasing behavior of processed food among adolescents. Korean J Culinary Res 19(1):230-243
- Tobacman JK. 2001. Review of harmful gastrointestinal effects of carrageenan in animal experiments. Environ Health Perspect 109(10):983-994 https://doi.org/10.1289/ehp.01109983
- Wustenberg T. 2015. Cellulose and cellulose derivatives in the food industry: fundamentals and applications. Wiley-VCH. Weinheim, Germany. pp 1-68
Cited by
- Characteristics of Braised Burdock Gel with Different Gelling Agents vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.531