1 |
김광옥, 김상숙, 성내경, 이영춘 (2000). 관능검사 방법 및 응용. 신광출판사, 10-49, 서울.
|
2 |
AOAC (1996). Official Method of Analysis 2(16) Association of Official Chemists. Virginia, USA.
|
3 |
Blois MS (1958). Antioxidant determination by the use of a stable free radical. Nature 181(4617): 1199-1200.
DOI
|
4 |
Choi EJ, Kim SI, Kim SH (2010). Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20(3):415-422.
|
5 |
Choi YS (2015). The study of quality characteristics of acaiberry (Euterpe oleracea Mart.) powder Sulgidduk. The Korean Journal of Culinary Research 21(1):90-99.
|
6 |
Choi YS, Kim SK, Mo EK(2014). Quality characteristics of cookies with acaiberry(Euterpe oleracea Mart.) powder added. Korean J Food Preserv 21(5):661-667.
DOI
|
7 |
Chung HJ (2012). Physiological activity of acaiberry(Euterpe oleracea Mart.) extracted with different solvents. Korean J Food Culture 27(1):75-81.
DOI
|
8 |
Folin O, Denis W (1912). On phosphotungasticphospho-molybdic compounds as color reagents. J Biol Chem 12(2):239-249.
|
9 |
Han EJ, Kim JM (2011). Quality characteristics of Yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21(3):360-366.
|
10 |
Han JM, Chung HJ(2013). Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20(2):265-271.
DOI
|
11 |
Han JY (2012). Processing optimization and quality characteristics of Gwapyeon prepared with acaiberry(Euterpe oleracea Mart). MS thesis, Sookmyung University 4-5, Seoul.
|
12 |
Heinrich M, Dhanji T, Casselman I (2011). Acai (Euterpe oleracea Mart.)-a phytochemical and pharmacological assessment of the species' health claims. Phytochem Lett 4(1):10-21.
DOI
|
13 |
Hertog MGL, Feskens EJM, Kromhout D (1997). Antioxidant flavonol sand coronary heart disease risk. Lancet 349(9053):699.
|
14 |
Hwang ES, Lee YJ (2013). Quality characteristics and antioxidant activities of Yanggang with aronia juice. J Korean Soc Food Sci Nutr 42 (8):1220-1226.
DOI
|
15 |
Hwang SY, Park GS (2013). Physiochemical and physical characteristics of juak with acaiberry (Euterpe oleracea Mart.). Korean J Food Cookery Sci 29(6):653-660.
DOI
|
16 |
Jie K, Zhimin L, Tong W, Gitte J, Alexander S, Xianli W (2010). Anti-oxidant capacities of flavonoids compounds isolated from acai pulp. Food Chemistry 122(3):610-617.
DOI
|
17 |
Kang SH (2013). Effect of acaiberry(Euterpe oleracea Mart.) on shelf-life and quality characteristics of wet noddle. MS thesis, Catholic University, 3-7, Seoul.
|
18 |
Kim AJ (2012). Quality characteristics of Yanggaeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22(1):62-67.
|
19 |
Kim DS, Choi SH, Kim HR (2014). Quality characteristics of Yanggaeng added with Curcuma longa L. powder. The Korean Journal of Culinary Research 20(2):27-37.
|
20 |
Kim HS (2012). Quality characteristics and antioxidant activities of muffins with the acaiberry (Euterpe oleracea Mart.) powder. MS thesis, Sejong University 1-49, Seoul.
|
21 |
Kim MH, Chae HS (2011). A study of the quality characteristics of Yanggaeng supplemented with Codonopsis lanceolata Traut (Benth et Hook). J East Asian Soc Dietary Life 21(2):228-234.
|
22 |
Kim SS (2015). Quality characteristics of the Yanggaeng made by Crataegi fructus extracts. The Korean Journal of Culinary Research 21(1): 225-234.
|
23 |
Knekt P, Jarvinen R, Reunanen A, Maatela J (1996). Flavonoid intake and coronary mortality in Finland: acohort study. Br Med J 312(7029):478-481.
DOI
|
24 |
Ku SK, Choi HY (2009). Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25(2):219-226.
|
25 |
Marcason W (2009). What is the acai berry and there health benefit. J Am Diet Assoc 109(11): 1968.
DOI
|
26 |
Min SH, Park OJ (2008). Quality characteristics of Yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Soc Dietary Life 18(1):9-13.
|
27 |
Pacheco-palencia LA, Hawken P, Talcott ST (2007). Phytochemcial, antioxidant and pigment staility of acai(Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Res Int 40(5):620-628.
DOI
|
28 |
Park EY, Kang SG, Jeong CH, Choi SD, Shim KH (2009). Quality characteristics of Yanggaeng added with paprika powder. J Agric Life Sci 43(4):37-43.
|
29 |
Park MS, Park DY, Son KH, Koh BK (2009). A study on quality characteristics of Doraji(Platydodon grandiflorum) Yanggaeng using by dfferent pre-treatment methods and amounts adding levels of Doraji. J East Soc Dietary Life 19(1):78-88.
|
30 |
Park ML, Byun GI (2005). Quality characteristics of pine mushroom Yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. J Korean Soc Food Cul 20(6):738-743.
|
31 |
Park MY (2010). Quality properties of woolgeom Yanggaeng fermented by lactic acid bacteria and Bacillus subtilis. MS thesis, Sunchon University, 1,34-43, Sunchon.
|
32 |
Patricia D, Spada S (2009). Frozen fruit pulp of Euterpe oleracea Mart.(acai) prevents hydrogen peroxide-induced damage in the cerebral cortex, cerebellum, and hippocampus of rats. J Med food 12(5):1084-1088.
DOI
|
33 |
Pompeu DR, Silva EM, Rogez H (2009). Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using response surface methodology. Bioresource Technology 100(23):6076-6082.
DOI
|