Acknowledgement
본 연구는 2023년 중부대학교 교원 연구년 지원에 의하여 수행되었습니다.
References
- H. D. Goff, W. H. Richard, Ice cream, pp. 357, Springer, New York, (2013).
- ATFIS, Food Information Statistics System, (2024).
- S. H., Ko, Y. S. Han, H. G. Yoon, S. S. Jang, K. S. Myoung, S. A. Kim, J. H. Shim, S. Y. Park, H. J. Lee, K. Y. Lee, "Quality characteristics of ice cream using Tarak", The Korean Journal of Culinary Research, Vol.20. No.6, pp. 91-101, (2014). https://doi.org/10.20878/cshr.2014.20.6.008008008
- P. Markowiak, K. Slizewska, "Effects of probiotics, prebiotics, and synbiotics on human health", Nutrients, Vol. 15, No. 9, pp. 1-30, (2017). https://doi.org/10.3390/nu9091021
- M. M. E. Salem, F. A. Fathi, R. A. Awad, "Production of probiotic ice cream", Polish Journal of Food Nutrition Science, Vol. 55, No. 3, pp. 267-272, (2005).
- A. G. Cruz, A. E. C. Antunes, A. L. O. P. Sousa, J. A. F. Faria, S. M. I. Saad, "Ice cream as a probiotic food carrier", Food Research International, Vol. 42, No. 9, pp. 1233-1239, (2009). https://doi.org/10.1016/j.foodres.2009.03.020
- R. K. Saini, Y. S. Keum, K. R. R. Rengasamy, "Profiling of nutritionally important metabolites in green/red and green perilla(Perilla frutescens Britt.) cultivars: A comparative study, Industrial Crops and Products, Vol. 151, No. 1. pp. 112441-112447, (2020). https://doi.org/10.1016/j.indcrop.2020.112441
- D. H. Kim, J. H. Lee, "Comparative evaluation of phenolic phytochemicals from perilla seeds of diverse species and screening for their tyrosinase inhibitory and antioxidant properties", South African Journal of Botany, Vol. 1213, No. 3, pp. 341-350, (2019). https://doi.org/10.1016/j.sajb.2019.03.015
- N. V. Reddy, H. Li, T. Hou, M. S. Bethu, Z. Ren, Z. Zhang, "Phytosynthesis of silver nanoparticles using perilla frutescens leaf extract: characterization and evaluation of antibacterial, antioxidant, and anticancer activities", International Journal of Nanomedicine, Vol. 16, No. 6, pp. 15-29, (2021). https://doi.org/10.2147/IJN.S265003
- G. Akarca, M. Kilinc, A. J. Denizkara, "Quality specification of ice creams produced with different homofermentative lactic acid bacteria", Food Science & Nutrition, Vol. 12, No. 1, pp. 192-203, (2024). https://doi.org/10.1002/fsn3.3762
- T. Shadordizadeh, E. Mahdian, M. A. Hesarinejad, "Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream", Food Science & Nutrition, Vol. 11, No. 4, pp. 1940-1951, (2023). https://doi.org/10.1002/fsn3.3228
- A. Q. Zhang, D. Xu, B. H. Liu, B. M. Shi, Y. H. Zhang, "Low-fat ice cream model system: impact of incorporation of alcalase hydrolyzed zein", Food & Function, Vol. 14, No. 9, pp. 4430-4439, (2023). https://doi.org/10.1039/D3FO00274H
- J. M. Lee, S. S. Hur, "Fermentation characteristic of fermented chestnut puree by lactic acid bacteria as starter", Journal of the Korean Applied Science and Technology, Vol. 38, No. 2, pp. 333-342, (2021). https://doi.org/10.12925/JKOCS.2021.38.2.333
- A. Arslaner, M. A. Salik, "Functional ice cream technology", Akademik Gida, Vol. 18, No. 2, pp. 180-189, (2020). https://doi.org/10.24323/akademik-gida.758835
- E. Daw, R. W. Hartel, "Fat destabilization and melt-down of ice creams with increased protein content", International Dairy Journal, Vol. 43, No. 3, pp. 33-41, (2015). https://doi.org/10.1016/j.idairyj.2014.12.001
- S. Y. Pon, W. J. Lee, G. H. Chong, "Textural and rheological properties of stevia ice cream", International Food Research Journal, Vol. 22, No. 4, pp. 1544-1549, (2015).
- X. Yang, J. Hong, L. Wang, C. Cai, H. Mo, J. Wang, X. Fang, Z. Liao, "Effect of lactic acid bacteria fermentation on plant-based products", Fermentation, Vol. 44, No. 1, pp. 1-22, (2024). https://doi.org/10.3390/fermentation10010048
- N. Su, J. Li, L. Yang, G. Hou, M. Ye, "Hypoglycemic and hypolipidemic effects of fermented milks with added roselle (Hibiscus sabdariffa L.) extract". Journal of Functional Foods, Vol. 43, No. 3, pp. 234-241, (2018). https://doi.org/10.1016/j.jff.2018.02.017
- S. Y. Choo, S. K. Leong, L. F. S, Henna, "Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil", Food Science and Technology International, Vol. 16, No. 6, pp. 531-54, (2010). https://doi.org/10.1177/1082013210367546
- S. Y. Lee, A. Y. Kim, J. Y. Yu, C. K. Lee, H. S. Lee, "Quality characteristics of soy ice creams as affected by the different kids of soybeans and sweeteners", Chung-Ang Journal of Human Ecology, Vol. 17, No. pp. 83-91, (2003).
- M. P. Penfield, A. M. Campbell, Experimental food science, USA, Academic Press, (1990).
- S. Cakmakci, E. F. Topdas, Y. Cakir, P. Kalin, "Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream", Journal of the Science of Food and Agriculture, Vol. 96, No. 5, pp. 1451-1458, (2016). https://doi.org/10.1002/jsfa.7241
- M. Bahramparvar, M. M. Tehrani, "Application and functions of stabilizers in ice cream", Food Reviews International, Vol. 27, No. 4, pp. 389-407, (2011). https://doi.org/10.1080/87559129.2011.563399
- R. T. Marshall, H. D. Goff, R. W. Hartel, Ice Cream, 5th ed.; Springer Science+Business Media: New York, (2003).
- M. Moeenfard, T. M. Mazaheri, "Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt", American-Eurasian Journal Agriculture. & Environ Science, Vol. 4, No. 5. pp. 584-589, (2008).
- M. M. Warren, R. W. Hartel, "Structural, compositional, and sensorial properties of United States commercial ice cream products", Journal of Food Science, Vol. 79, No. 10, pp. 2005-2013, (2014). https://doi.org/10.1111/1750-3841.12592
- S. H. Park, Y. J. Jo, J. Y. Chun, G. P. Hong, M. Davaasteren, M. Y. Choi, "Effect of frozen storage temperature on the auality of premium ice cream", Korean Journal Food Science Animal Resources, Vol. 35, No. 6, pp. 793-799, (2015). https://doi.org/10.5851/kosfa.2015.35.6.793
- L. M. Helena, B. Akesson, "Antioxidative factors in milk", British Journal of Nutrition, Vol. 84, No. 1, pp. 103-110, (2000). https://doi.org/10.1017/S0007114500002324
- J. H. Lee, S. M. Son, "Effect of cudrania tricuspidata leaf powder addition on the quality of sponge cakes", Food Engineering Progress, Vol. 15, No. 4, pp. 376-381, (2011).
- Y. Izumi, A. Matsumura, S. Wakita, K. I. Akagi, H. Fukuda, T. Kume, K. Irie, T. T. Yuki, H. Sugimoto, T. Hashimoto, A. Akaike, "Isolation, identification, and biological evaluation of Nrf2-ARE activator from the leaves of green perilla (Perilla frutescens var. crispa f. viridis)", Free Radical Biolology and Medicine, Vol. 53, No. 4, pp. 669-679, (2012). https://doi.org/10.1016/j.freeradbiomed.2012.06.021