References
- Dorea J, da Costa T (2005) Is coffee a functional food? Brit J Nutr 93: 773-782. https://doi.org/10.1079/BJN20051370
- Eun JB, Jo MY, Im JS (2014) Physicochemical characteristics of coffee extracts using different extraction methods. Korean J Food Sci Technol 46(6): 723-728. https://doi.org/10.9721/KJFST.2014.46.6.723
- Fujioka K, Shibamoto T (2008) Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106: 217-221. https://doi.org/10.1016/j.foodchem.2007.05.091
- http://www.atfis.or.kr/article/M001050000/view.do?articleId=2 511&page=&searchKey=&searchString=searchCategory=. Accessed on July 27, 2017.
- http://www.kca.go.kr/brd/m_46/view.do?seq=1800&itm_seq_1 =2. Accessed on July 27, 2017.
- https://mfds.go.kr/index.do?mid=686&seq=2101&cmd=v. Accessed on July 27, 2017.
- https://unipass.customs.go.kr:38030/ets/. Accessed on July 27, 2017.
- Hwang SH, Kim KS, Kang HJ, Kim MJ (2013) Phenolic compound contents and antioxidative effects on Dutch coffee by extraction time. Korean Public Health Res 39: 21-29.
- Hyun JM, Park KJ, Kim SS, Park SM, Lee YJ, An HJ (2015) Antioxidant and anti-inflammatory effects of solvent fractions from the peel of the native Jeju citrus ‘Hongkyool’ and ‘Pyunkyool’. J Life Sci 25: 1132-1138. https://doi.org/10.5352/JLS.2015.25.10.1132
- Kim JY, Han YS (2009) Influence of roasting time on antibacterial and antioxidative effects of coffee extract. Korean J Food Cook Sci 25: 496-505.
- Kim KJ, Park SK (2006) Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol 38(2): 153-158.
- Kim MJ, Park JE, Lee JH, Choi NR, Hong MH, Pyo YH (2013) Antioxidant capacity and bioactive composition of a single serving size of regular coffee varieties commercially available in Korea. Korean J Food Sci Technol 45(3): 299-304. https://doi.org/10.9721/KJFST.2013.45.3.299
- Kim SE, Kim JH, Lee SW, Lee MJ (2013) A study of roasting conditions on benzopyrene content in coffee beans. J Korean Soc Food Sci Nutr 42(1): 134-138. https://doi.org/10.3746/jkfn.2013.42.1.134
- Koo BW, Shin JS, Song CH, Huh YS (2015) The influence of caffeine coffee period to the anaerobic exercise capacity and the blood fatigue substance. Korean J Sports Sci 24 (4): 1327-1335.
- Kwon SH, Jeong HJ, Shim JA, Son YA, Kim MK (2007) Effect of feeding with different source of carbohydrate and fiber on carbohydrate and lipid metabolism in type 2 diabetic rats. Korean J Food Culture 22(1): 157-165.
- Lean MEJ, Crozier A (2012) Coffee, caffeine and health: What's in your cup? Maturitas 72: 171-172. https://doi.org/10.1016/j.maturitas.2012.04.005
- Lee B, Lee HJ, Cho E, Hwang KT (2012) Fatty acid compositions of fats in commercial coffee creamers and instant coffee mixes and their sensory characteristics. J Korean Soc Food Sci Nutr 41: 362-368. https://doi.org/10.3746/jkfn.2012.41.3.362
- Min JS, Kwon HM, Park SK (2015) Impacts of coffee creamer, dried skim milk and sugar on the volatile aroma compounds and sensory characteristics in instant coffee. Korean J Food Sci Technol 47: 137-144. https://doi.org/10.9721/KJFST.2015.47.2.137
- Moon JW (2008) Instant decaffein, health, science. pp. 271- 273. In: Perfect Espresso. Moon JW(ed). IBline Press, Inc., Seoul, Korea.
- Park JW, Lee YJ, Yoon S (2007) Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Korean J Food Culture 22: 353-358.
- 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 Bio Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Rhi JW, Shin HS (1993) Antioxidative effect of brown materials extracted from roasted coffee beans. Korean J Food Sci Technol 25: 220-224.
- So YJ, Lee MW, Yoo KM, Kang HJ, Hwang IK (2014) Physicochemical characteristics and antioxidant activity of Dutch coffee depending on different extraction conditions and storage. Korean J Food Sci Technol 46: 671-676. https://doi.org/10.9721/KJFST.2014.46.6.671
- Vignolia JA, Viegasb MC, Bassolib DG, Benassic TM (2014) Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Res Int 61: 279-285. https://doi.org/10.1016/j.foodres.2013.06.006
- World Health Organization (2015) Guideline: Sugars intake for adults and children.
- Yang SI, Kim HJ, Yang YS, Oh BS, Kim DC (2015) Comparison of oxidative ability between coffee bean and coffee residue extracts. J Foodserv Ind Management Res 10: 73-82.
Cited by
- Quality Characteristics of Imported Specialty Coffee According to Origin vol.17, pp.4, 2017, https://doi.org/10.20402/ajbc.2019.0334