1 |
Sidwell CG, Salwin H, Mitchell JH. 1954. The use of thiobarbituric acid as acid as a measure of fat oxidation. J Am Oil ChemSoc 31(5):597-605
DOI
|
2 |
Song SH, Jung HS. 2009. Quality Characteristics of Noodle(Garakguksu)with Curcuma longa L. Powder. KOREAR FOOD COOKERY SCI. 25(2): 199-205
과학기술학회마을
|
3 |
Kim KS. 2008. A study on the quality characteristics of Maejakgwa with herbs. Master's Thesis. Gyeongsang National University. p22
|
4 |
Kim KS, Choi SY. 2008. The effect of herbs on storage characteristics of Maejakgwa. Korean J. Food & Nutr. 21(3): 320-327
과학기술학회마을
|
5 |
Kim KH, Kim SJ, Yoon MH, Byun MW, Jang SA, Yook HS. 2011. Change of anti-oxidative activity and quality characteristics of Maejakgwa with mugwort powder during the storage period. J Korean Soc Food Sci Nutr 40(3): 335-342
과학기술학회마을
DOI
ScienceOn
|
6 |
Kim MS, Lee DC, Hong JE, Chang IS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. KOREAN J Food Sci Technol 32(4): 949-958
과학기술학회마을
|
7 |
Kim SH, Woo HJ, Kim YC, Lee JH, 2009. Inhibitory effect of Curcumae Longae Radix on fibrogenesis hepatic stellate cell line, LX-2. Korean J Orient Int Med 30(2): 306-316
과학기술학회마을
|
8 |
Kim TH, Son YK, Hwang KH, kim MH. 2008. Effects of Angelica keiskei Koidzumi and turmeric extract supplric eation on seonm lipid parameters in hypercholesterolriic diet or P-407-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 37(6): 708-713
DOI
ScienceOn
|
9 |
Kim TY, Quan WR, Wang MH. 2008. Changes of physicochemical and sensory characteristics in the codonopsis anceolata saengsik, Uncooked Food by Different Drying Methods. KOREAN J. FOOD SCI. TECHNOL. 40(6):721-725
과학기술학회마을
|
10 |
Kim YH. 2002. Screening of antioxidant activity in Dansam (Salvia miltiorrhiza) and Ulgum (Crucuma longa) additional effect on the shelf-life and the characteristics Yakgwa. Master's Thesis. Sookmyung Women,s University
|
11 |
Lee HH, Koh BK. 2002. Sensory characteristics of Mae-jak-gwa with persimmon powder. KOREAN J SOC FOOD COOKERY SCI 18(2): 216-224
과학기술학회마을
|
12 |
Lim YS, Park KN, Lee SH. 2007. Effects of tumeric(Curcuma aromatica Salab.) extract on shelf life of cooked rice. Korean J. Food Preserv. 14(5): 445-450
과학기술학회마을
|
13 |
Park BH, Cho HS, Kim KH, Kim SS, Kim HA. 2008. The oxidative stability of solvent extracts of Sea Tangle powder(STP) and Maejakgwa made with STP. KOREAN J. FOOD COOKERY SCI. 24(4): 452-459
과학기술학회마을
|
14 |
Min YH, Kim JY, Park LY, Lee SH, Park GS, 2007. Physiccochemical quality characteristics of Tofu prepared with turmeric(Curcuma aromatica Salab.). KOREA J. FOOD COOKERY SCI. 23(4): 502-510
과학기술학회마을
|
15 |
Park ID, Cho HS. 2010. Quality characteristics of Maejakgwa containing various levels of enteromorpha intenstinalis powder. KOREAN J. FOOD CULTURE. 25(4): 473-479
과학기술학회마을
|
16 |
Park MY. 2009. Quality characteristics of Maejakgwa prepared with lotus leaf powder. Master's thesis. Mokpo National University
|
17 |
Park BH, Cho HS, Kim PH. 2005. Antioxidative effects of solvent extracts Lycii fructus powder(LFT)and Maejakgwa made with LEP. J Korean Soc Food Sci Nutr. 34(9): 1314-1319
과학기술학회마을
DOI
ScienceOn
|
18 |
Prriyadarsini KI .1997. Free radical reactions of curcumin in membrane models. Free Radical Biol. Med.,23, 838-843.
DOI
ScienceOn
|
19 |
이규봉. 2003. 한국음식. 광문각. 서울. p 25, 205-208
|
20 |
유경희. 2003. 한국전통의 맛. MJ미디어. 서울. p 154
|
21 |
정해옥. 2005. 한국의 후식류. MJ미디어. 서울. p 118
|
22 |
AOAC. 1990. Office methods of AACC. Iatl, 16th ed.. Association of official analytical chemists. Artington, VA, USA
|
23 |
Choi SK. 2004. Growth characteristics of Curcuma longa L. In Southern Part of Korea. Korean J Medicinal Crop Sci. 12(1): 85-88
과학기술학회마을
|
24 |
김상보. 2006. 조선시대의 음식문화. 가람기획. 서울. p 286
|
25 |
Choi HY. 2009. Antimicrobial activity of UlGeum(Curcuma longa L.) extract and its microbiological and sensory characteristic effects in processed foods. KOREAN J FOOD COOKERY SCI. 25(3): 350-356
과학기술학회마을
|
26 |
Cho SI, Jung S, Kim HW, Park JE, Kim YG. 2006. Inhibition of cellular proliferation by Curcuma Longae Rhizoma extracts on MCF-7. Kor J Herbology 21(1): 71-77
|
27 |
Chu YC, Nam YS, Cho SI, Yim SH, Chung ZC, Bang JS, Sohn UD, Kim JM, Kim MS, Koo KH, Jeong JH. 2010. Effects of Curcuma long gum preparation on the blood alcohol level and hangover. Kor J Clin Pharm 20(1): 1-8
|
28 |
식품의약품안정청. 2011. 제5장. 식품별 기준및 규격(과자류). p 5-1-1
|
29 |
Gang SY. 2010. Quality characteristics of mayonnaise containing Curcuma longa L. Master's Thesis. Sunchon National University
|
30 |
Ha N. 2009. Effect of Curcuma longa L.(turmeric) on the characteristics of Makgeolli during fermentation. Master's Thesis. Chonnam National University.
|
31 |
Heo JK. 2010. Study on development of korean Taffy with black raspberr y(Rubus Coreanum)and turmeric(Curcuma Aromatia Salisbury). Master's Thesis. Chodang University
|
32 |
Jeon HY, Kim JK, Kim WG, Lee SJ. 2008. Beneficial effect of curcumin on epidermal permeability barrier function in hairless rat. KOREAN J FOOD SCI TECHNOL 40(6): 686-690
|
33 |
Jeon TG, An HL, Lee KS. 2010. Quality characteristics of bread added with turmeric powder. J East Asian Soc Dietary Life 20(1): 113-121
과학기술학회마을
|
34 |
Jin SY. 2007. Antioxidant activity in pomegranate and development of the Maejakgwa added pomegranate extract. Master's Thesis. Sookmyung Women's University
|
35 |
Kim KS, Choung MG, Park SH. 2005. Quantitative determination and stability of curcuminoid pigments from turmeric(Curcuma longa L.) root. Korean J. Crop Sci. 50(S): 211-215
과학기술학회마을
|
36 |
Kang SK. 2007. Changes in organic acid, mineral, color, curcumin and bitter substance of Curcuma longa L. and Curcuma atomatica Salib according to picking time. Korean J Food Preserv 14(6): 633-638
과학기술학회마을
|
37 |
Kim CY. 2006. Enhancement of liver function by crucuma extract on acute hepatotpxicty in rat. KOREAN J FOOD ANI RESOUR 26(3): 386-393
|
38 |
Kim IS, Jin SK, Park KH, Jeong KJ, Kim DH, Yang MR, Chung YS. 2007. Quality characteristics of low-fat sausage containing curcumin extract during cold storage. Korean J Food Sci Ani Resour 27(3): 255-261
DOI
ScienceOn
|