1 |
MAF. Agriculture and Forestry Statistical Yearbook 2001. Ministry of Agriculture and Forestry, Seoul, Korea (2001)
|
2 |
Montgomery MW. Cysteine as an inhibitor of browning in pear juice concentrate. J. Food Sci. 48: 951-952 (1983)
DOI
|
3 |
You BJ, Lee KH, Kim CY, Lee JH. Antioxidant activity of amino acid-xylose browning reaction products. Korean Fish. Soc. Bull. 19: 1-9 (1986)
|
4 |
Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Soc. Food Cook. Sci. 17: 149-155 (2001)
|
5 |
Tsai CH, Kong MS, Pan BS. Water activity and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system. J. Food Sci. 56: 665-670 (1991)
DOI
|
6 |
Park HW, Koh HY, Park MH. Effect of packaging materials and methods on the storage quality of dried persimmon. Korean J. Food Sci. Technol. 21: 321-325 (1989)
|
7 |
Choi HS. Studies on cooked rice flavor. PhD thesis, Dongguk University, Seoul, Korea (1976)
|
8 |
Smith RM, Rdoinson JM. The essential oil of ginger from Fiji. Phytochemistry 20: 203-207 (1981)
DOI
ScienceOn
|
9 |
Kim YJ, Hong SI, Park NH, Chung TY. Effect of packaging material on quality of Kimchi during storage. Korean J. Food Sci. Technol. 26: 62-67 (1994)
|
10 |
SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1988)
|
11 |
Enmaya H. Dictionary of Food Science. Tokyo, Japan. pp. 300- 301(1981)
|
12 |
Sakamura F. Changes in volatile constituents of Zingiber officinale rhizomes during storage and cultivation. Phytochemisty 26: 2207-2212 (1987)
DOI
ScienceOn
|
13 |
Schultz TH, Flath RA, Mou TR, Eggling SB, Teranishi R. Isolation of volatile components from a model system, J. Agric. Food Chem. 25: 446-449 (1977)
DOI
|
14 |
Lee YN. Flora of Korea. Kyohaksa, Seoul, Korea. pp. 1107-1109 (1996)
|
15 |
EPA/NIH. Mass spectral data base USA. The Department of Commerce, Washington DC, USA (1978)
|
16 |
Rhee CO, Toshio D, Yukio K. Distribution of lipoxygenase activity among flavors from different milling of wheat. Food Biotech. 2: 442-445 (1993)
|
17 |
Kim JT, Kim JH, Cung GW. Study on distribution improvement for ginger by drying technology. Ministry of Agriculture and Forestry, Seoul, Korea, GA0259-0113 (2001)
|
18 |
Gancedo MC, Luh BS. HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci. 50: 571-573 (1986)
|
19 |
Lee BE. Changes in volatile constituents of Zingiber officinale Roscoe Rhizomes during storage. MS thesis, Chonbuk National University, Chonju, Korea (1993)
|
20 |
Chen CC, Ho CT. Gas chromatographic analysis of volatile components of ginger oil (Zingiber officinale Roscoe) extracted with liquid carbon dioxide. J. Agric. Food Chem. 36: 322-325 (1988)
DOI
|
21 |
Wiley RC. Minimally processed refrigerated fruits and vegetables, Chapman & Hall. Inc., New York, USA. pp. 1-14 (1994)
|
22 |
Vamos-vigyazo L. Polyphenol oxidase and peroxidase in fruits and vegetables, CRC Crit. Rev. Food Sci. Nutr. 15: 49-127 (1981)
DOI
ScienceOn
|
23 |
Matoba J, Hidaka H, Narita H, Kitamura K, Kaizuma N, Kito M. Lipoxygenase-2 isoenzyme is responsible for generation of hexanal in soybean homogenate. J. Agric. Food Chem. 33: 812-815 (1985)
|