1 |
Jang IW. 2007. Physiological activites of fermented tumeric. Master's thesis. Woosuk University. pp 1-6
|
2 |
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
|
3 |
Jin SY. 2007. Antioxidant activity in pomegranate and development of the Maejakgwa added pomegranate extract. Master's thesis. Sookmyung Women's University. pp 1-5, pp 29-123
|
4 |
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
|
5 |
Park MY. 2009. Quality characteristics of Maejakgwa prepared with lotus leaf powder. Master's thesis. Mokpo National University. pp2, 8-20
|
6 |
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
|
7 |
Park BH, Cho HS, Kim DH. 2005. Antioxidative Effects of solvent extracts of Lycii fructus powder (LFP) and Maejakgwa made with LFP. J Korean Soc Food Sci Nutr 39(9):1314-1319
과학기술학회마을
DOI
ScienceOn
|
8 |
Park MY. 2010. Quality properties of Woolgeom Yanggaeng fermented by Lactic acid bacteria and Bacillus Subtilis. Master's thesis. Sunchon National University. pp1-3, pp14-46
|
9 |
Park KJ. 2006. Method for fermenting tumeric and method for making eatable composition having main material for tumeric. Korean Patent 565,989
|
10 |
Song SH, Jung HS. 2009. Quality characteristics of noodle (Garakguksu) with Curcuma L. powder. Korean J. Food Cookery Sci 25(2):199-205
과학기술학회마을
|
11 |
Sho HO. 1998. Studies on pigment extraction and stability of Curcuma longa. J Korean Soc Costum 39:79-89
|
12 |
Sidwell CG, Salwin H, Mitchell JH. 1954. The use of thiobarbituric acid as acid as a measure of fat oxidation. J Am Oil Chem Soc 31(5):597-605
DOI
|
13 |
Yoo SH, Kim YL,Yoo YH, Kim JD, Kim SO, Choi JH. 2010. The method of fermented curcuma aromatica by bacillus natto. Korean Patent. 990,962
|
14 |
Ju SM, Hone KW. 2011. Quality characteristics and antioxidative effects of cookie prepareds with Curcumar longar L. powder. J East Asian Soc Dietary Life 21(4): 535-544
과학기술학회마을
|
15 |
Kang SY. 2011. Manufacturing method of Curcuma Aromatica Salisb yogurt drink of paste. Korean Patent. 10-2009-0066241
|
16 |
Kang JK, Kang HJ, Seo JH, Kim JO, Choi JH, Cho DY, Park CG, Lee HY. 2009. Effects of fermented turmeric(Curcuma Longa) by bacillus natto suplementation on liver function and serum lipid parameters in mice. Korean Soc Food Sci Nutr 38(4): 430-435
과학기술학회마을
DOI
ScienceOn
|
17 |
Kim SB. Kang BH, Kwon HS, Kang JH. 2011. Lactobacillus johnsonii IDCC 9203. Korean J Microbiol. Biotechnol 39(3): 266-73
과학기술학회마을
|
18 |
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
|
19 |
Kim YJ, Baik HY, OH KC, Youn HG, Lee JM, Jeon WJ, Hwang KT, Seong HM, Yoo YH, Kim KM. 2012. A composition comprising the fermented rhizoma of Curcuma aromatica Salisb for treating and preventing alcoholic liver disease. Korean Patent. 117,301
|
20 |
Kim YJ, You YH, Jun WJ. 2012. Hepatoprptective activity of fermentedCurcuma longa L. on Galactosamine-Intoxicated rat. J Korean Soc Food Sci Nutr 41(6):790-795
과학기술학회마을
DOI
ScienceOn
|
21 |
Kim LD. 2010. Preparation method of yakju (korean cleared rice wine) and takju (korean turbid rice wine) fermented by adding turmeric. Korean Patent. 957,281
|
22 |
Kim SJ. 2009. Change of the anti-oxidative activity and quality characteristics of Maejakgwa with coloring matter powder during the period of storage. Master's thesis. Chungnam University. pp1-11
|
23 |
Kim KH, Cho HS. 2009. Assessment of quality characteristics of Maejakg was prepared with shrimp powder as a snack served to kindergarteners. J East Asian Soc Dietary Life 19(3):401-408
과학기술학회마을
|
24 |
Kim TH, Son YK, Hwang KH, kim MH. 2008. Effects of Angelica keiskei Koidzumi and turmeric extract supplementation on serum lipid parameters in hypercholesterolemic diet or P-407-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 37(6): 708-713
과학기술학회마을
DOI
ScienceOn
|
25 |
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
|
26 |
Kim KS. 2008. A study on the quality characteristics of Maejakgwa with herbs. Master's Thesis. Gyeongsang National University. p22
|
27 |
Kim KS, Choi SY. 2008. The effect of herbs on storage characteristics of Maejakgwa. Korean J Food & Nutr 21(3):320-327
과학기술학회마을
|
28 |
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):11-215
과학기술학회마을
|
29 |
Min YH, Kim JY, Park LY, Lee SH, Park GS, 2007. Physiccochemical quality characteristics of Tofu prepared with turmeric(Curcuma aromatica Salab.). Korean J. Food Cookery Sci 23(4): 502-510
과학기술학회마을
|
30 |
김상보. 2006. 조선시대의 음식문화. 가람기획. 서울. p 286
|
31 |
이규봉. 2003. 한국음식. 광문각. 서울. p 25, 205-208
|
32 |
유경희. 2003. 한국전통의 맛. MJ미디어. 서울. p 154
|
33 |
정해옥. 2005. 한국의 후식류. MJ미디어. 서울. p 118
|
34 |
AOAC. 1990. Office methods of AACC. Iatl, 16th ed. Association of official analytical chemists. Artington, VA, USA
|
35 |
Bae MS. 2007. Antioxidant Activity and antimicrobial effect of fermented extract from Curcuma longa L. Master's thesis. Soongsil University. pp25-27
|
36 |
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J. Food Culture 21(5):541-549
과학기술학회마을
|
37 |
Choi SK. 2004. Growth characteristics of Curcuma longa L. in southern part of korea. Korean J Medicinal Crop Sci 12(1):85-88
과학기술학회마을
|
38 |
Choi SN, Youn SB, Yoo SS, 2012. Quality characteristics and antioxidative activities of Majakgwa with added turmeric powder. Korean J. Food Cookery Sci 28(2): 123-131
과학기술학회마을
DOI
ScienceOn
|
39 |
Choi SK. 2007. Screening of anti-atherosclerotic effect of Curcuma aromatica Salisb by antioxidative mechanism, inhibitory effect of ACE and VCAM-1 expressions in HUVECs. Master's thesis. Dongguk University. pp1-3
|