Approximate Composition and Physicochemical Properties of Plum (Prunus Salicina) |
Sung, Youn-Jung
(Department of Food Science and Technology, Kyungpook National University)
Kim, Young-Chan (Department of Food Science and Technology, Kyungpook National University) Kim, Mi-Yeon (Department of Food Science and Technology, Kyungpook National University) Lee, Joo-Baek (Department of Health Food, Taegu Health college) Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University) |
1 | Wilford, L. G. and Price, W. E. (1997) Kinetics of carbohydrate change during dehydration of d'Agen prunes. Food Chemistry. 59, 149-155 DOI ScienceOn |
2 | AOAC (1990) In Official method of analysis p. 770. 15th ed. Association of OfBcial Analytical Chemist, Washington D.C |
3 | AOAC (1990) In Official method of analysis p. 70. 15th ed. Association of OSicial Analytical Chemist, Washington D.C |
4 | Yakugakkai. N. (1983) In Standard Methods of Analysis for Hvgienic Chemists Pharmacentical Society of Japan, Tokyo, p. 191 |
5 | Catadi, T. R. I. and Zambonm, C. G. (1998) Determination of sugars and alditols in food samples by HPAEC with intergrated pulsed amperometric detection using alkaline eluents containing barium or strontium ions. Food Chemistry. 62, 109-115 DOI ScienceOn |
6 | Kim, J. Y (1973) In Home Fruit Tree Oseung press, Seoul, p. 207 |
7 | Johansson, C. G. and Hallmer. H. (1983) Rapid Enzymatic Assay of Insoluble and Soluble Dietary Fiber. J. Agric. Food Chem. 31, 476-482 DOI PUBMED |
8 | Korean Food Industry Association (1999) Of Bcial book of food. MoonYoung Press, Seoul. p. 964 |
9 | Ham, S. S. (1987) Desmutagenicity of the Enzymatic Browning Reaction Products Which Obtained from Prunus salicina(yellow) Enzyme and Polyphenolic Compounds. J. Korean Agricuttwal Chemical Society 30, 71-76 |
10 | Ahn, S. Y. (1973) Studies on the Identification of the Anthocyanins in Plum. J. Korean Agricutturat Chemical Society. 16, 53-59 |
11 | Park, C. S. (1974) Study on the mineral contents in Korean Foods. Dept. of Nuthtion, Duk Sung Women's College |
12 | Chung, K. H. (1999) Morphological characterisdcs and phncipal component analysis of plums. Korean J. Hort. Sci. Technot. 17, 23-28 |
13 | AOAC (1990) In Official method of analysis p. 789. 15th ed. Association of Official Analytical Chermst, Washington D.C |
14 | Lee, K. S. (1993) In Analysis of Dietary Fiber Content in Korean Vegetable Foods. Korean J. Food Sci. Technot. 3, 225- 231 |
15 | Donovan, J. L. and Meyer, A. S. (1998) Phenolic Composition and Andoxidant Activity of Prune Juice (Prunus domesticd). J. Agric. Food Chem. 46, 1247-1252 DOI ScienceOn |
16 | AOAC (1990) In Official method of analysis p. 80. 15th ed. Association of OfBcial Analydcal Chenust, Washington D.C |
17 | Joo, K. J. (1978) in Studies on Chemical Composition of Raspberry. Dept. of Food and Nuthdon, Keimyung VocadonalJunior College |
18 | Lee, H. B. (1972) Studies on the Chemical Composidon of Some Fruit Vegetables and Fmits in Korea (I). Korea J. Food Sci. Techiwl. 4, 36-43 |
19 | Hertog, M. G. L. and Hollman, P. C. H. (1992) Content of Potentially Anticarcmogenic Havonoids of 28 Vegetables and 9 Pmits Commonly Consumed in The Netherlands. J. Agric. Food Chem. 40, 2379-2383 DOI |