Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation |
Yoo, Kyung-Mi
(Department of Food and Nutrition, SoongEui Women's College)
Lee, Seul (Department of Food and Nutrition, Seoul National University) Kim, Min-Kyoung (Department of Food and Nutrition, Seoul National University) Park, Jae-Bok (Korean Food Research Institute) Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University) |
1 | Kim SA, Ha TY, Park JB. 2008. Characteristics of pigment composition and colour value by the difference of harvesting times n Korean red pepper varieties(Capsicum annuum, L.), Inter. J. Food Sci. Tech. 43:915-920 DOI ScienceOn |
2 | Kim SK, Byun HG, Jeon YJ, Joo DS, Kim JB. 1999. Development of natural seasoning using desalinated tuna boiled extract. J Korean Fish Soc 32:75-82 |
3 | Lee SY, Sim SY, Seo MW, Lee SW, Lim JW. 2006. Change in fruit characteristics after bringing of pickling pepper (Capsicum annuum. L) cultivars. Kor J Hort Sci Technol 24: 168-176 |
4 | Louise MC, Jesus GV, John WF. 1992. Lipid soluble antioxidants. Biochem and clinic applic. Birkhauser Verlag 193-207 |
5 | Rietjens IMCM, Boersma MG, Haan L, Spenkelink B, Award HM, Cnubben NHP, Zanden JJ, Woude H, Alink GM, Koeman JH. 2002. The pro-oxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids. Envir Toxicol. Pharmacol. 11(3):321-333 DOI ScienceOn |
6 | Shils ME. 1998. Modern nutrition in health and disease. Willians and Wilkins 467-480 |
7 | Tsuchiya, H., 2001. Biphasic membrane effects of capsaicin, and active component in Capsicum species, J of Ethnopharmaol 75:295-299 DOI ScienceOn |
8 | Yu RN, Kim JM, Han IS, Kim BS, Lee SH, Kim MH, Cho SH. 1996. Effect of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students, J Kor Soc Food Nutr 25:338-345 |
9 | 한국농촌경제연구원. 2010. 건고추, 농업관측 9:8-9 |
10 | 김우정, 구경형. 2001. 식품관능평가법. 효일출판사. pp 60-120 |
11 | A.O.A.C. 2000. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Washington. DC. USA. pp 777-784 |
12 | Bosland PW, Votava EJ. 2002. Peppers : Vegetable and spice capsicums. CABI publishing 14-39 |
13 | Caribbean export development agency. 2004. Hot pepper project phase I market research on the viability and export potential of the regional hot pepper industry, Caribbean regional HRD program of economic competiveness 70-86 |
14 | Kim SA, Kim KS, Park JB. 2006. Changes of various chemical components by the difference of the degree of ripening and harvesting factors in two single-harvested peppers (Capsicum annuum, L.), Korean J. Food Sci. Technol. 38(5):615-620 과학기술학회마을 |