참고문헌
- Chae, S. K., G. S. Kang, S. J. MA, K. W. Bang, M. W. Oh, and S. H. Oh. 2002. Standard Foo Analysis, Jigu-moonwha Sa: 381-382.
- Han, C. K., H. D. Hong, Y. C. Kim, S. S. Kim, and G. S. Sim. 2007. Effect of Puffing on Quality Characteristics of Red Ginseng Tail Root. J. Ginseng Res. 31(3): 147-153. https://doi.org/10.5142/JGR.2007.31.3.147
- Hertog, M. G. L., P. C. H. Hollman and D. P. Venema. 1992. Optimization of a Quantitative Hplc Determination of Potentially Anticarcinogenic Flavonoids in Vegetables and Fruits. Journal of Agricultural and Food Chemistry 40(9): 1591-1598. https://doi.org/10.1021/jf00021a023
- Ju, Y. S. 2013. UNGOK HERBOLOGY. Woosuk Press, Korean. pp. 232-240, 1398.
- Kim, H. S., H. K. Moon, Y. J. Lee, C. Y. Lee, K. H. Hwang, O. H. Kim, I. S. Yoo, and K. Jung. 2015. Comparison of the Content of Shizandrin, Gomisin A and Gomisin N in Schisandra Fruit by Water Extraction Condition. J. Fd Hyg. Safety. 31(1): 59-64.
- Kim, J. H., S. C. Ahn, S. W. Chio, N. Y. Hur, B. Y. Kim, and M. Y. Baik. 2008. Changes in Effective Components of Ginseng by Puffing. Journal of Korean Society for Applied Biology Chemistry 51(3): 188-193.
- Kim, J. S. and S. Y. Choil. 2008. Physicochemical Properties and Antioxidative Activities of Omija (Schizandra chinensis Bailon). J Korean Soc Food Sci Nutr. 21(1): 35-42.
- Kim, M. J. and E. J. Park. 2010. Antioxidative and Antigenotoxic Effect of Omija (Schizandra chinensis B.) Extracted with Various Solvents. J Korean Soc Food Sci Nutr. 39(4): 487-493. https://doi.org/10.3746/jkfn.2010.39.4.487
- Kim, S. H., J. S. Kang, S. J. Lee, and Y. J. Chung. 2008. Antidiabetic Effect of Korean Red Ginseng by Puffing Process in Streptozotocin-Induced Diabetic Rats. J Korean Soc Food Sci Nutr. 37(6): 701-707. https://doi.org/10.3746/jkfn.2008.37.6.701
- Kim, S. I., K. H. Sim, S. Y. Ju, and Y. S. Han. 2009. A study of Antioxidative and Hypoglycemic Activities of Omija (Schizandra chinensis Bailon) Extract under Variable Extract Conditions. J Korean Soc Food Sci Nutr. 22(1): 41-47.
- Kim, S. T., J. H. Jang, J. H. Kwon, and K. D. Moon. 2009. Changes in the Chemical Components of Red and White Ginseng after Puffing. Korean J. Food Preserv. 16(3): 355-361.
- Lee, S., H. K. Moon, S. W. Lee, J. N. Moon, and J. K. Kim. 2014. Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinensis bailon). Korean J Food Preserv. 21(3): 341-349. https://doi.org/10.11002/kjfp.2014.21.3.341
- Michael G. L. Hertog, Peter C. H. Hollman, and Betty van de Putte. (1993). Content of Potentially anticarcinogenic Flavonoids of Tea infusions, Wines, and Fruit Juices. Agricultural and Food Chemistry 41(8): 1242-1246. https://doi.org/10.1021/jf00032a015
- Nam, S. Y., J. Y. Lee, J. S. Ko, J. B. Kim, H. H. Jang, H. R. Kim, and Y. M. Lee. 2014. Changes in Antioxidant and Antimicrobial Activities of Schizandra chinensis Baillon under Different Solvent Extraction. Korean J. Int. Agric. 26(4): 513-518. https://doi.org/10.12719/KSIA.2014.26.4.513
- Oh, S. C. 2014. The Quality Properties in Herbal Tea Containing Astragalus membranaceus, Schizandra chinensis, Liriope platyphylla and Platycodon grandiflorum which are affected by the Processing Conditions. J. of Korean Oil Chemists' Soc. 31(3): 534-540. https://doi.org/10.12925/jkocs.2014.31.3.534
- Osawa, T. 1994. Novel natural antioxidants for utilization in food and biological system. In: Uritani 1, Garcia VV, Mendoza EM (Eds) Post harvest biochemistry of plant food-materials in the tropics.: 241-251.
- Park, S. J., A. Y. Kim, H. S. Lee, B. Y. Kim, and M. Y. Baik. 2012. Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus (jacqin) A.De Candle. Food Engineering Progress. 16(2): 164-171.
- Roverta Re, Nicoletta Pellegrini, Anna Proteggente, Ananth Pannala, Min Yang, and Catherine Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 26(9-10): 1231-127. https://doi.org/10.1016/S0891-5849(98)00315-3
- Shin, S. H., Y. O. Shin, J. Y. Lee, A. R. Lee, M. Y. Kim, C. H. Park, and S. S. Roh. 2015. Ethanol-Heated Processed Scutellariae Radix Improve Inflammatory Response through an Inhibitory Effect against Oxidative Stress in Mice with the Lipopolysaccharide-induced Intestine Injury of Mice. Kor. J. Herbol. 30(4): 81-88 https://doi.org/10.6116/kjh.2015.30.4.81.
- Shin, Y. S. 2010. Comparisons of Ginsenosides and Anti-inflammatory Effects of White Ginseng and Puffed Red Ginseng. KOREAN J. FOOD COOKERY SCI. 26(4): 475-480.
- Velioglu, T. S., G. Mazza, L. Gao, and B. D. Oormah. 1998 Antioxidant activity and total phenolics in selected fruits, and grain products. Journal of Agricultural and Food Chemistry. 46(10): 4113-4117. https://doi.org/10.1021/jf9801973
- Yoon, S. R., G. D. Lee, H. K. Kim, and J. H. Kwon. 2010. Monitoring of Chemical Changes in Explosively Puffed Ginseng and the Optimization of Puffing Conditions. Journal of Ginseng Research. 34(1): 59-67. https://doi.org/10.5142/JGR.2010.34.1.059