참고문헌
- An, E. S. (2012). Isolation and identification of antioxidants from pear and antioxidant potential of peels and fleshes of pear (Doctoral dissertation). Chonnam National University.
- Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. https://doi.org/10.1038/1811199a0
- Chun, Y. K., Choi, H. S., Cha, B. S., Oh, H. I., & Kim, W. J. (1997). Efect of enzymatic hydrolsis on the physicochemical properties of persimmon juice. Korean Journal of Food Science and Technology, 29(2), 198-203.
- DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3), 350-356. https://doi.org/10.1021/ac60111a017
- Folin, O., & Denis, W. (1912). On phosphotungstic-phospomolybdic compounds as color reagents. Journal of Biological Chemistry, 12(2), 239-243.
- Hur, B. S., & Kim, Z. U. (1989). Clarification of fruit juice by the use of polygalacturonase and gelatin. Journal of the Korean Agricultural Chemical Society, 32, 367-373.
- Jeong, Y. J., Lee, G. D., Lee, M. H., Yea, M, J., Lee, G. H., & Choi, S. Y. (1999). Monitoring on pectinase treatment conditions for clarification of persimmon vinegar. Journal of the Korean Society of Food Science and Nutrition, 28(4), 810-815.
- Ji, Y. J., & Im, M. H. (2017). Optimization of blue berry extraction for beverage production using enzyme treatment. Korean Journal of Food Preservation, 24(1), 61-67.
- Kim, D. W., & Kim Y. H. (2003). Quality characteristics of bread added Monascus anka powder. The Korean Journal of Culinary Research, 9(1), 39-50.
- Kim, E. J., Choi, J. Y., Yu, M., Kim, M. Y., Lee, S., & Lee, B. H. (2012). Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Journal Korean Society of Food Science Technology, 44(3), 337-342. https://doi.org/10.9721/KJFST.2012.44.3.337
- Kim, E. M. (2011). Formulation and quality characteristics of noni beverage mixed with red ginseng, Rubus coreanus and pomegranate extracts. The Korean Journal of Culinary Research, 17(1), 259-269.
- Kim, H. S. (2004). Effects of the Prunus persica Batsch var. davidiana Max. extract on the lipid compositions and enzyme activities in hyperlipidemic rats. Korean Journal of Food and Nutrition, 17(3), 328-336.
- Kim, H. R. (2012). Quality characteristics of unripe Peach (Prunus persica) preserved in sugar (Master's thesis). Kyungpook Natuonal University.
- Ko, E. S. (2015). The standardization of manufacturing process for omija-cheong, as a concentrated extracts from sugartreated Omija (Schisandra chinensis) (Master's thesis). Wonkwang University.
- Kwon, S. C., Jo, C., & Lee, K. H. (2009). Gamma irradiation for sanitation of vegetable fresh juice containing noonthermal process materials. Journal of the Korean Society of Food Science and Nutrition, 38(7), 964-969. https://doi.org/10.3746/jkfn.2009.38.7.964
- Labuza, T. P., & Dugan Jr, L. R. (1971). Kinetic of lipid oxidation in foods. CRC Critical Reviews in Food Technolog, 2(3), 355-405.
- Lee, C. H., Shin, S. L., Kim, N. R., & Hwang, J. K. (2011). Comparison of antioxidant effects of different Korean pear species. Korean Journal of Plant Resources, 24(2), 253-259. https://doi.org/10.7732/kjpr.2011.24.2.253
- Lee, D. S., Woo, S. K., & Yang, C. B. (1972). Studies on the chemical composition of major fruits in Korea - On nonvolatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation-. Korean Journal Food Science Technology, 4(2), 134-139.
- Lee, H. J., Keong, H. S., Park, C. G., Lee, J. H., Park, C. B., Kim, C. T., & Choi, A. J. (2014). A study on isolation of polysaharides from Angelica gigas Nakai by enzyme treatments. Food Engineering Progress, 18(4), 406-412. https://doi.org/10.13050/foodengprog.2014.18.4.406
- Lee, H. B., Yang, C. B., & Yu, T. J. (1972). Studies on the chemical composition of some fruit vegetables and fruits in Korea (I)-On the free amino acid and sugar contents in tomato, watermelon, muskmelon, peach and plum. Korean Journal of Food Science and Technology, 4(1), 36-43.
- Lee, J. B., & Chung, H. S. (2008). Studies on the components of unripe peaches. Korean Journal of Food Preservation, 15(1), 79-83.
- Lee, J. K., Jo, H., Kim, K. I., Yoon, J. A., Chung, K. H., Song, B. C., & An, J. H. (2013). Physicochemical characteristics and biological activities of Makgeolli supplemented with the fruit of Akebia quinata during fermentation. Korean Journal of Food Science and Technology, 45(5), 619-627. https://doi.org/10.9721/KJFST.2013.45.5.619
- Park, H. J. (2007). A study on the survey of consumer preference and their satisfaction for the functional food made from pear (Master's thesis). Dongshin University.
- Park, H. S. (2010). Physicochemical property and antioxidant activity of wild grape (Vitis coignetiea) juice. The Korean Journal of Culinary Research, 16(4), 297-304.
- Park, G. S., & Park, S. Y. (1998). Sensory and physicochemical properties of peach jelly added with various sugars. Hsjas, 6(2), 329-335.
- Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical Biology and Medicine, 26(9), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Sohn, K. S., Lee, J. H., & Ha, Y. S. (2002). Clarification of mixed fruit and vegetable juice using enzyme treatment, Food Engineering Progress, 6(3), 241-247.
- Song, J. H., Son, M. A., & Kim, M. H. (1992). Comparison of the cell wall components and polygalacturonae activity in peach typers. Korean Journal of Food and Nutrition, 5(2), 111-115.
- Youn, S. J., Lee, E. T., Cho, J. G., & Kim, D. J. (2010). Effect of enzyme treatment on functional properties of Nctarine beverage. Journal of the Korean Society of Food Science and Nutrition, 39(9), 1379-1383. https://doi.org/10.3746/jkfn.2010.39.9.1379
- Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2