참고문헌
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- Lee MA, Byun GI. A study on physicochemical characteristics of frozen mulberry fruit and the quality and sensory characteristics of bagel with different drying conditions of mulberry powder. Korean J. Culin. Res. 19: 40-51 (2013)
- Cha WS, Shin HR, Park JH, Oh SL, Lee WY, Chun SS, Choo JW, Cho YJ. Antioxidant activity of phenol compounds from mulberry fruits. Korean J. Food Preserv. 11: 383-387 (2004)
- Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on the antidiabetic effect of mulberry fruits. J. Seric. Entomol. Sci. 38: 100-107 (1996)
- Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. J. Seric. Entomol. Sci. 43: 104-108 (2001)
- Kim HB, Lee YW, Lee WC, Moon JY. Physiological effects and sensory characteristics of mulberry fruit wine with chongilppong. J. Seric. Entomol. Sci. 43: 16-20 (2001)
- Kim HB, Kim SY, Lee HY, Kim SL, Kang SW. Protective effect against neuronal cell and inhibitory activity against bacteria of mulberry fruit extracts. Korean J. Crop Sci. 50: 220-223 (2005)
- Park SW, Jung YS, Ko KC. Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening. Hort. Environ. Biotechnol. 38: 722-724 (1997)
- Lee MA, Park ML, Byun GI. Quality characteristics of madeleine added with mulberry powder according to drying conditions. Korean J. Culin. Res. 19: 13-24 (2013)
- Kang YS, Cho TO, Hong JS. Quality characteristics of jeolpyon with added mulberry fruit powder. Korean J. Food Cookery Sci. 25: 513-519 (2009)
- Hwang MH, Jeon HL, Kim HD, Lee SW, Kim MR. Quality characteristics and antioxidant activities of chocolate added with mulberry pomace. Korean J. Food Cookery Sci. 28: 479-487 (2012) https://doi.org/10.9724/kfcs.2012.28.4.479
- Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. Quality characteristics of jelly added with mulberry juice. Korean J. Food Cookery Sci. 28: 797-804 (2012) https://doi.org/10.9724/kfcs.2012.28.6.797
- Kim JS. Quality characteristics of shikhea with mulberry fruit. Korean J. Culin. Res. 18: 206-215 (2012)
- Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. Quality characteristics of starch oddi dasik added with mulberry fruit juice. Korean J. Food Cookery Sci. 21: 629-636 (2005)
- Kim HJ, Shin SK, Kim MR. Antioxidant activities and quality characteristics of bread added with dried mulberry pomace. Korean J. Food Cookery Sci. 29: 769-776 (2013) https://doi.org/10.9724/kfcs.2013.29.6.769
- Chassagne-Berces S, Fonseca F, Citeau M, Marin M. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT-Food Sci. Technol. 43: 1441-1449 (2010) https://doi.org/10.1016/j.lwt.2010.04.004
- Kim JE, Jo HJ, Yu MJ, Song KB, Kim HY, Hwang IG, Yoo SM, Han GJ, Park JT. Freeze-thawing conditions to produce high quality bokbunja (Rubus occidentalis). Korean J. Food Sci. Technol. 46: 710-715 (2014) https://doi.org/10.9721/KJFST.2014.46.6.710
- Jo HJ, Kim JE, Yu MJ, Lee WH, Song KB, Kim HY, Hwang IG, Yoo SM, Han GJ, Park JT. Effect of freezing temperature on blueberry quality. J. Korean Soc. Food Sci. Nutr. 43: 1906-1912 (2014) https://doi.org/10.3746/jkfn.2014.43.12.1906
- Park KJ. Characteristics of mulberry fruits on Daeseongppong, Daebungppong, Daeokppong and Shingwangppong (Morus Spp.). J. Seric. Entomol. Sci. 43: 99-103 (2001)
- Kim HB, Kim SL, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed. Sci. 34: 207-211 (2002)
- Kim HB, Kim SL, Moon JY, Chang SJ. Quantification and varietal variation of free sugars in mulberry fruits. J. Seric. Entomol. Sci. 45: 80-84 (2003)
- Lee HW, Shin DH, Lee WC. Morphological and chemical characteristics of mulberry (Morus) fruit with varietes. J. Seric. Entomol. Sci. 40: 1-7 (1998)
- Kim HB, Kim JB, Seok YS, Seo SD, Kim SL, Sung GB. The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam. J. Seric. Entomol. Sci. 50: 82-86 (2012)
피인용 문헌
- Effect of freezing temperature on quality characteristics of dried persimmons vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.931