과제정보
이 논문은 2021년도 정부(과학기술정보통신부)의 재원으로 한국연구재단 기초연구사업의 지원을 받아 수행된 연구(No. 2021R1F1A1062031)이며, 부산광역시 및 (재)부산인재평생교육진흥원의 BB21 플러스 사업에 의하여 지원되었고 이에 감사드립니다.
참고문헌
- Ajayi OA, Ikechukwu AA. 2021. Effect of substitution of glucose syrup with date syrup on the nutritional quality of Granola bar. Am. J. Food Technol., 3:239-250
- Amarowicz R, TROSZYNSKA A, Shahidi F. 2005. Antioxidant activity of almond seed extract and its fractions. J. Food Lipids, 12(4):344-358 https://doi.org/10.1111/j.1745-4522.2005.00029.x
- AOAC. 1990. Official Methods of Analysis 2nd ed. Association of Official Analytical Chemists, Washington DC, USA
- AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analysis Chemists, Washington DC, USA
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181:1199-1200 https://doi.org/10.1038/1811199a0
- Carpenter KJ. 1988. The history of scurvy and vitamin C. Cambridge University Press, UK, pp 198
- De brito IP, Campos JM, De souza TFL, Wakiyama C, De azeredo GA. 2004. Elaboracao e avaliacao global de barra de cereais caseira. Bol. Cent. Pesqui. Process. Aliment., 22(1):35-50
- Ferreres F, Gomes D, Valentano P, Goncalves R, Pio R, Chagas EA, Seabra RM, Andrade PB. 2009. Improved loquat (Eriobotrya japonica Lindl.) cultivars: Variation of phenolics and antioxidative potential. Food Chem., 114:1019-1027 https://doi.org/10.1016/j.foodchem.2008.10.065
- Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol Chem., 12:239-243 https://doi.org/10.1016/S0021-9258(18)88697-5
- Jeong SO, Kim HY, Han JS, Kim MJ, Kang MS, Kim AJ. 2016. Manufacture and quality evaluation of beverage with prepared with roasted seoritae. Korean J. Food Nutr., 29(4):557-564 https://doi.org/10.9799/KSFAN.2016.29.4.557
- Jin MG, Jeon AY, Kwon JH, Kim NE, Kim YH. 2021. Effects of roasting temperature on quality characteristics and biological activity of quinoa. J. Korean Soc. Food Cult., 36(3):308-316 https://doi.org/10.7318/KJFC/2021.36.3.308
- Jin MG, Kim MJ, Choi JM, Kim YH. 2022. The Changes in Content and True Retention of Bioactive Compounds in Peppers according to the Cooking Method Used. J. Korean Soc. Food Sci. Nutr., 51(4):334-343 https://doi.org/10.3746/jkfn.2022.51.4.334
- Jo SH, Cho CY, Ha KS, Choi EJ, Kang YR, Kwon YI. 2013. The antioxidant and antimicrobial activities of extracts of selected barley and wheat inhabited in Korean peninsula. J. Korean Soc. Food Sci. Nutr., 42(7):1003-1007 https://doi.org/10.3746/JKFN.2013.42.7.1003
- Kammerer DR, Kammerer J, Valet R, Carle R. 2014. Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients. Int. Food Res. J., 65:2-12 https://doi.org/10.1016/j.foodres.2014.06.012
- Kim EH, Maeng YS, Woo SJ. 1993. Dietary fiber contents in some cereals and pulses. Korean J. Nutr., 26(1):98-106
- Kim GP, Lee JW, Ahn KG, Hwang YS, Choi YM, Chun JY, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem., 153:101-108 https://doi.org/10.1016/j.foodchem.2013.12.047
- Kim JE, Shin JY, Yang JY. 2021. Nutritional Analyses and Antioxidant Activity of Apple Pomace. J. Life Sci., 31(7):617-625 https://doi.org/10.5352/JLS.2021.31.7.617
- Kim SH, Lee WK, Choi CS, Cho SM. 2012. Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J. Korean Soc. Food Sci. Nutr., 41(3):369-375 https://doi.org/10.3746/jkfn.2012.41.3.369
- Kim YK, Jeong SL, Cha SH, Yi JY, Kim DI, Yoo DI, Hyun TK, Jang KI. 2019. Quality and antioxidant properties of muffin added with 'Fuji'apple pomace powder. J. Korean Soc. Food Sci. Nutr., 48(3):319-327 https://doi.org/10.3746/jkfn.2019.48.3.319
- Laukova M, Kohajdova Z, Karovicova J. 2016. Effect of hydrated apple powder on dough rheology and cookies quality. Potr. S. J. F. Sci., 10:506-511 https://doi.org/10.5219/597
- Lee SO, Kim MJ, Kim DG, Choi HJ. 2005. Antioxidative activities of temperature-stepwise water extracts from Inonotus obliquus. J. Korean Soc. Food Sci. Nutr., 34:139-147 https://doi.org/10.3746/JKFN.2005.34.2.139
- Lu Y, Foo LY. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem., 68(1):81-85 https://doi.org/10.1016/S0308-8146(99)00167-3
- Maggini S, Wintergerst ES, Beveridge S, Hornig DH. 2007. Selected vitamins and trace elements support immune function by strengthening epithelial barriers and cellular and humoral immune responses. Br. J. Nutr., 98:29-35 https://doi.org/10.1017/S0007114507832971
- Martins ZE, Pinho O, Ferreira I. 2017. Food industry by-products used as functional ingredients of bakery products. Trends Food Sci. Technol., 67:106-128 https://doi.org/10.1016/j.tifs.2017.07.003
- Nishikimi M, Fukuyama R, Minoshima S, Shimizu N, Yagi K. 1994. Cloning and chromosomal mapping of the human nonfunctional gene for L-gulono-gamma-lactone oxidase, the enzyme for L-ascorbic acid biosynthesis missing in man. J. Biol. Chem., 269:13685-13688 https://doi.org/10.1016/S0021-9258(17)36884-9
- Park CR, Chang JI. 1989. Studies on the factors affecting quality and textural characteristics of artificial gluten meat - part 3: effects of amount of ingredients on properties of AGM (water, interactions of walnut and oil, oil and water). Korean J. Food Cook. Sci., 5(1):15-21
- Park YK, Kim HS, Park HY, Han GJ, Kim MH. 2011. Quality Characteristic of Sulgidduk with Apple Pomace Dietary Fiber. Food Eng. Prog., 15(3):250-256
- Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. 2017. Valorization of apple pomace by extraction of valuable compounds. Compr. Rev. Food Sci. Food Saf., 16(5):776-796 https://doi.org/10.1111/1541-4337.12290
- RDA. 2021. 10th Revision Korean food composition table. Rural Development Administration, Wanju, Korea, pp 107-179
- 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 Radic. Biol. Med., 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Reis SF, Rai DK, Abu-Ghannam N. 2014. Apple pomace as a potential ingredient for the development of new functional foods. Int. J. Food Sci. Technol., 49(7):1743-1750 https://doi.org/10.1111/ijfs.12477
- Sang S, Lapsley K, Rosen RT, Ho CT. 2002. New prenylated benzoic acid and other constituents from almond hulls (Prunus amygdalus Batsch). J. Agric. Food Chem., 50(3):607-609 https://doi.org/10.1021/jf0110194
- Sharma C, Kaur A, Aggarwal P, Singh B. 2014. Cereal bars-a healthful choice a review. Carpathian J. Food Sci. Technol., 6(2):29-36
- Sudha ML, Baskaran V, Leelavathi K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem., 104(2):686-692 https://doi.org/10.1016/j.foodchem.2006.12.016
- Sudha ML, Dharmesh SM, Pynam H, Bhimangouder SV, Eipson SW, Somasundaram R, Nanjarajurs SM. 2016. Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. J. Food Sci. Technol., 53(4): 1909-1918 https://doi.org/10.1007/s13197-015-2151-2
- Yan H, Kerr WL. 2013. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying. J. Sci. Food Agric., 93(6):1499-1504 https://doi.org/10.1002/jsfa.5925
- Youn SJ, Rhee JK, Lee Hj. 2017. Comparison of total phenolics, total flavonoids contents, and antioxidant capacities of an apple cultivar (Malus domestica cv. Fuji) peel powder prepared by different powdering methods. Food Eng. Prog., 21(4):326-331 https://doi.org/10.13050/foodengprog.2017.21.4.326
- Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64:555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
- Ministry of Agriculture, Food and Rural Affairs. 2020. Available from: https://www.mafra.go.kr/mafra/314/subview.do?enc=Zm5jdDF8QEB8JTJGYmJzJTJGbWFmcmElMkYxMzElMkYzMjk0NjMlMkZhcnRjbFZpZXcuZG8lM0Y%3D, [accessed 2022.07.25.]
- Ministry of Agriculture, Food and Rural Affairs. 2021. Available from: https://www.mafra.go.kr/mafra/314/subview.do?enc=Zm5jdDF8QEB8JTJGYmJzJTJGbWFmcmElMkYxMzElMkYzMzExODglMkZhcnRjbFZpZXcuZG8lM0ZiYnNDbFNlcSUzRCUyNnJnc0VuZGRlU3RyJTNEJTI2YmJzT3BlbldyZFNlcSUzRCUyNnJnc0JnbmRlU3RyJTNEJTI2cGFzc3dvcmQlM0QlMjZzcmNoQ29sdW1uJTNEc2olMjZyb3clM0QxMCUyNmlzVmlld01pbmUlM0RmYWxzZSUyNnBhZ2UlM0QxJTI2c3JjaFdyZCUzRCVFQyVBMyVCQyVFQyU5QSU5NCVFRCU4NiVCNSVFQSVCMyU4NCUyNg%3D%3D, [accessed 2022.07.25.]