Quality Characteristics of Fruits Dressing |
김미향
(대구산업정보대학 조리과)
이연정 (영남대학교 생활과학대학 가정관리학과) 김동석 (영남대학교 생활과학대학 가정관리학과) 김덕한 (신흥대학 호텔 조리과) |
1 | Hong, YJ : A Study on a relation of food ecology to obesity index 5th grade children in Cheju city( II ). Korean J. Dietary Culture, 13(2):141~ 148. 1998 |
2 | Lee, BJ, Hendricks, DG and Cornforth, DP ; Antioxidant effects of carnosine and phytic acid in a model beef system. J. Food Sci., 63:394~398, 1998 DOI ScienceOn |
3 | Kwak, HJ, Kwak, YJ, Jeong, PH, Kwon, JH and Kim, HK : Physiological antioxidative effect of methanol extract from onion(Alliam cepac.). J. Korean Soc, Food Sci., Nutr., 29(2):349-355, 2000 |
4 | Han, JS and Lee, YJ : A Study on the actual state of use and nutrition knowledge for Sea mustard in Daegu and Kyungpook Area. J. East Asian Soc. Dietary Life,10(4):321-334. 2000 |
5 | AOAC : Official methods of analysis(15th Ed). Association of official analytical chemists, Washington. D. c., 969:33, 1994 |
6 | Aviolei, LV : Calcium and phosphorus : In Shils ME, Young VR, eds. Modem in Health and Disease 7th ed., Lea & Febiger:142-158, 1988 |
7 | Linder, MC : Nutrition and metabolism of the major minerals. In Linder MC, ed. Nutritional biochemistry and metabolism with clinical application, Elsevier, New York 191-214, 1991 |
8 | Jurdi, HD, Macneil, JH and Yared, DM : Antioxidant activity of onion and garlic juices in stored cooked ground lamb. J. Food Protection, 50:411, 1987 |
9 | Okezie, IA ; Free radicals, oxidative stress and anti-oxidants in human health and disease. JAOeS, 75:199-212, 1998 |
10 | Park, JS and Kim, HK : A Study on the mayonnaise consumption pattern of housewives and sensory and physical properties of egg-white mayonnaise. J. East Asian Soc. Dietary Life, 11(3):179-189. 2001 |
11 | Gisslen : Professional cooking, 3rd Edition. John Wiley & Sons, Inc, USA, 1995 |
12 | Li, SJ, Seymour, AJ, King, AJ and Morrissey, MT : Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell waste. J. Food Sci., 63:438~441, 1998 DOI ScienceOn |
13 | Giese, J : Antioxidants tools for preventing lipid oxidation technology. 50(11):73-81, 1996 |
14 | Chung, DO, Park, ID and Jung, HO : Evaluation of functional properties of onion, rosemary and thyme extracts in onion kirnchi. Korean J. Soc. Food Cookery Sci., 17(3), 2001 |
15 | Recommended Dietary Allowances for koreans 6th Revision, 사단법인 한국영양학회, 1995 |
16 | Kim, MH, Lee, SJ and Kim, HH : A study on consumer's preference and use patterns of salad dressing. J. East Asian Soc. Dietary Life, 11(5): 345-355. 2001 |
17 | 調理科學硏究會編, 調理科學. 186 光生館, 日本, 1997 |
18 | Mattie, LR and Moyer, JC : Composition of apple juice, J. Assoc., Off. Anal. Chern., 66:1251-1255. 1983 |
19 | 下村子, 秞淑子 : 調理學, 光生館, 日本, 1997 |
20 | Perez, AG, Rios, JJ, Sanz, C and alias, M : Aroma components and free amino acids in strawberry variety chandler duting ripening. J. Agric. Food chem., 40:2332, 1992 |
21 | Sharon Tyler Herbst : Food lover's companion. BARRON'S, Second Edition, 1990 |
22 | Bracco, U, Loliger, J and Viret, JL : Production and use of natural antioxdants. J. Am. Oil Chern. Soc., 58:686, 1981 DOI ScienceOn |
23 | Beutel, JA, Winter, PH, Manners, SC and Miller, MW : A new crop for california kiwifruit. Calif., Agric., 30:5, 1976 |
24 | Korea, Recommended Dietary Allowances for Korean 7th, 사단법인 한국영양학회, 2000 |
25 | Yen, GC, Wu, SC and Duh, PD ; Extraction and identification antioxidant components from the leaves of Mulberry. J. Agric. Food Chern, 1687- 1690, 1996 |
26 | Nam, HW, Woo, lA, Pyun. JW : A Comparison of socio demographic characteristics and dietary attitudes by lunch-provided types in elementary schools. J. East Asian Soc. Dietary Life, 10(1):77- 88. 2000 |
27 | Camire, ME and Dougherty, MP ; Added phenolic compounds enhance lipid stability in extruded corn. J. Food Sci., 63;516~518, 1998 DOI ScienceOn |
28 | 정충영, 최이규: SPSS WIN(3판), 무역경영사, 서울:518, 1998 |