1 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26(4):1199-1200
|
2 |
Cha SS, Lee JJ. 2013. Quality properties and storage characteristics of hamburger patty added with purple kohlrabi (Brassica oleracea var. gongylodes). J Korean Soc Food Sci Nutr 42(12):1994-2003
DOI
|
3 |
Choi PS, Kim HS, Chin KB. 2013. Antioxidant activities of water or methanol extract from cherry (Prunus yedoensis) and its utilization to the pork patties. Korean J Food Sci An 33(2): 268-275
DOI
ScienceOn
|
4 |
Hasibe T, Cemalettin S, Mustafa TY. 2010. Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology. Int J Food Sci Technol 45(10):1980-1992
DOI
|
5 |
Horszwald A, Julien H, Andlauer W. 2013. Characterisation of aronia powders obtained by different drying processes. Food Chem 141(3):2858-2863
DOI
|
6 |
Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J Food Sci Technol 45(4):416-421
DOI
|
7 |
Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of Yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42(8):1220-1226
DOI
ScienceOn
|
8 |
Hwang ES, Nhuan DT. 2014. Quality characteristics and antioxidant activities of Cheongpomook added with aronia (Aronia melanocarpa) powder. Korean J Food Cook Sci 30(2):161-169
DOI
ScienceOn
|
9 |
Ilieva I, Shiratori K, Koyoma Y, Jin X, Yoshida K, Kase S, Kitaichi N, Suzuki Y, Tanaka T, Ohno S. 2005. Anti-inflammatory effect of aronia extract on rat endotoxin-induced uveitis. Invest Ophthalmol Vis Sci 46(1):275-281
DOI
|
10 |
Jankowski A, Niedworok J, Jankowska B. 1999. Influence of anthocyanins from Aronia melanocarpa Elliot on the course of experimental diabetes. Diabetologia Polska 6(2):87-95
|
11 |
Jeong JM. 2008. Antioxidative and antiallergic effects of aronia (Aronia melanocarpa) extract. J Korean Soc Food Sci Nutr 37(9):1109-1113
DOI
|
12 |
Jung IC, Youn DH, Moon YH. 2007. Quality and palatability of pork patty containing wine. J Korean Soc Food Sci Nutr 36(3):350-360
|
13 |
Jo JS. 2008. The investigation on the composition of raw materials and additives of processed meat products in domestic market. Gangneung-Wonju National University of Korea. p 12
|
14 |
Joo SY, Choi HY. 2014a. Antioxidant activity and quality characteristics of pork patties added with salt wort (Salicornia herbacea L.) powder. J Korean Soc Food Sci Nutr 43(8): 1189-1196
DOI
|
15 |
Joo SY, Choi HY. 2014b. Effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. J Korean Soc Food Sci Nutr 43(5):698-704
DOI
|
16 |
Kang HH. 2009. Determination of biological activities of Korean berries and their anthocyanin identification. Doctorate thesis. Gyeongsang National University of Korea. p 39
|
17 |
Kim IS, Jin SK, Ha CJ. 2008. Effects of sweet persimmon powder type on quality properties of low salted pork patties during cold storage. J Anim Sci Technol 50(1):133-144
DOI
|
18 |
Korea Food and Drug Administration. 2002. Food code. Munyoungsa, Seoul, Korea. p 219
|
19 |
Kulling SE, Rawel HM. 2008. Choke berry (Aronia melanocarpa) -a review on the characteristic components and potential health effects. Planta Med 74(13):1625-1634
DOI
|
20 |
Lee JH, Chin KB. 2012. Evaluation of antioxidant activities of red beet extracts, and physicochemical and microbial changes of ground pork patties containing red beet extracts during refrigerated storage. Korean J Food Sci 32(4):497-503
DOI
ScienceOn
|
21 |
Lim JD, Cha HS, Choung MG, Choi RN, Choi Dj, Youn AR. 2014. Antioxidant activities of acidic ethanol extract and the anthocyanin rich fraction from Aronia melanocarpa. Korean J Food Cook Sci 30(5):573-578
DOI
|
22 |
Lee JJ, Park MR, Kim AR, Lee MY. 2011. Effects of ramie leaves on improvement of lipid metabolism and anti-obesity effect in rats fed high fat-high cholesterol diet. Korean J Food Sci 43(1):83-90
DOI
ScienceOn
|
23 |
Lee SA, Kim GW, Hwang ES, Shim JY. 2014. Stability of anthocyanin pigment in aronia makgeolli. Food Eng Prog 18(4):374-381
DOI
|
24 |
Lee YM, Lyu ES. 2008. Physico-chemical and sensory characteristics of Chungkukjang powder added hamburger patty. Korean J Food Cook Sci 24(6):742-747
|
25 |
Malik M, Zhao CW, Schoene N, Guisti MM, Moyer MP, Magnuson BA. 2003. Anthocyanin-rich extract from Aronia meloncarpa E. induces a cell cycle block in colon cancer but not normal colonic cells. Nutr Cancer 46(2):186-196
DOI
|
26 |
Oh HK, Lim HS. 2011. Quality characteristics of the hamburger patties with sea tangle (Laminaria japonica) powder and/or cooked rice. Korean J Food Sci Ani Resour 31(4):570-579
DOI
ScienceOn
|
27 |
Oszmianski J, Wojdylo A. 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 221(6):809-813
DOI
|
28 |
Park EJ. 2014. Quality characteristics of Sulgidduk added with aronia (Aronia melanocarpa) powder. J East Asian Soc Dietary Life 24(5):646-653
|
29 |
Slimestad R, Torskangerpoll K, Nateland H, Johannessen T, Giske NS. 2005. Flavonoids from black chokeberries, Aronia melanocarpa. J Food Compos Anal 10(1):61-68
|
30 |
Sojka M, Kolodziejczyk K, Milala J. 2013. Polyphenolic and basic chemical composition of black chokeberry industrial by-products. Ind Crops Prod 51:77-86
DOI
|
31 |
Song HI, Moon GI, Moon YH, Jung IC. 2000. Quality and storage stability of hamburger during low temperature storage. Korean J Food Ani Resour 20(1):72-78
|
32 |
Swain T, Hillis WE. 1959. The phenolic constituents of Prunus domestica. I. the quantitative analysis of phenolic constituents. J Sci Food Agric 10(1):63-68
DOI
|
33 |
Winger RJ, Fennema O. 1976. Tenderness and water hodling properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15. J Food Sci 41(6): 1433-1438
DOI
|
34 |
Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder(Aronia melanocarpa). J Korean Soc Food Sci Nutr 43(2):273-280
DOI
ScienceOn
|
35 |
Zheng W, Wang SY. 2003. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J Agric Food Chem 51(2):502-509
DOI
|