1 |
撙谷隆之, 眞部正敏. 1960. 杮果實の 利用に 關する硏究(第三報) 日本園學誌, 29(2) : 114-120
|
2 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, p777-784
|
3 |
Jeong YJ, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of traditional Kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr 29: 575-581
|
4 |
Kato K. 1990. Astrngency removal and ripening in persimmons treated with ethanol and ethylene. Hortseience 25(2): 205-207
|
5 |
Kim GY. 2002. A study on functional and qualitative characteristics of persimmon leaf teas and their effects on Korean rice cake. Doctoral thesis. Sejong University of Korea. p 112-116
|
6 |
Kim YM, Kim YW. 1998. Changes of enzyme activity, trypsin inhibitor, tannin and phytic acid during heat treatment of soybean. Korean J Food Sci Technol 30(5): 1012-1017
|
7 |
Matsuo T, Shinohara J, Ito S. 1976. An improvement on removing astrngency in persimmon fruit by carbon dioxide gas. Agrc Biol Chem. 44: 215-217
|
8 |
Moon SH, Kim JO, Rhee SH, Park, JY, Kim K.H, Rhew TH. 1994. Antimutagenic effects and compounds identified from hexane fraction of persimmon leaves. J Korean Soc.Food nutr 22(3) : 205-221
|
9 |
Kim SG, Park NS, Kang MS. 1996. Softening related changes in cell wall polysaccharides of persimmon. Korean J Food Sci Technol 18 : 158-167
|
10 |
최정선, 황재관, 김종태, 이동선. 1997. 제조 과정에 따른 대추 페이스트의 이화학적 특성. 한국식품영양과학회 1997 제 47차 춘계학술대회, PN 70, p 81
|
11 |
Seo JH, jeong YJ, Shin SR, Kim JN, Kim KS. 1999. Changes in pattern of tannin isolated from astringent persimmon fruits. Korean J Posthavest Sci Technol 6(3): 328-332
|
12 |
Kim JK. Kim KS. 1982. Studies on the chemical constituent of the persimmon leaf (in Korea). Sangsu National Polytechnic University. thesis collection 21: 95-97
|
13 |
Ishii Y, Yamanishi T. 1982. The changes of soluble tannin and free sugars of astringent persimmon in the process of sundrying, Nippon Shokuhin Kogyo Gakkaishi 29 : 720-726
DOI
|
14 |
한국식품영양과학회. 2000. 식품영양실험핸드북(식품편). 효일 출판사
|
15 |
Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968
DOI
|
16 |
Kim DH. 1994. Food chemistry, Tamgudang, p. 106, 237
|
17 |
Kim JG, Choi HS, Kim WJ, Oh HI. 1999. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Soc Food Sci 15(1): 50-54
|
18 |
Shon TH, Choi CJ, Cho RK, Seog HM, Seong C.H, Seo OS, Ha YS, Kang JH. 1978. Studies on the utilization of persimmons. (part 5) Investigation of the optimum thickness of film bag for polyethylene film storage of astringent variety. Korean J. Food Sci. Technol 10(1) : 73-77
|
19 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 25: 1199-1120
|
20 |
Kim EM, Lee HG. 2003. Development of lemon Pyun by the addition of various gelling agents. Korean J Soc Food Cookery Sci 19(6): 772-776
|
21 |
Kang YH. Park YK, Lee GD. 1996. The nitrite scavening and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28(2) : 232-239
|
22 |
Ham YJ and Park YM. 2000. Evaluation of astringency removal process in carbon dioxide flushing system and storability of 'Sagoksi'persimmon fruits. J Korean Soc Hort Sci 44(4) :417-421
|
23 |
Seong JH, Han JP. 1999. The qualitative difference of persimmon tannin and the natural removal of astringency. Korean J Postharvest Sci.Technol 6(1) : 66-70
|
24 |
Kim HK, Joo KJ. 2005. Antioxidative capacity and total phenolic compounds of methanol extract from Zlzyphus jujube. J Korean Soc Food Sci Nutr 34(6): 750-754
DOI
|
25 |
Kim SD, Do JH, Oh HI. 1981. Antioxidant activity of panaxginseng browning products. J Korean Agric Chem Soc 24: 161-166
|
26 |
김우정, 구경형. 2001. 식품관능검사법. 효일 출판사, 서울. p 74-94
|
27 |
한국식품영양학회. 1997. 식품영양학사전. 한국사전연구사, p 37-38
|
28 |
Son GM, Kim KH, Sung TS, Kim JH, Shin DJ, Jeong JY, Bae YI. 2002. Physicochemical characteristics of sweet persimmon by heating treatment. korean J Food Nuri 15(2): 144-150
|