1 |
Lee CH, Hwang IJ. Comparison of cutting and compression tests for the texture measurement of chinese cabbage leaves. Korean J. Food Sci. Technol. 20: 749-754 (1988)
과학기술학회마을
|
2 |
Youn KS, Kim SD. The status of production and processing of fruits and new processing technology. Korean J. Postharvest Sci. Technol. 6: 521-529 (1999)
과학기술학회마을
|
3 |
Park JD, Hong SI, Park HW, Kim DM. Modified atmosphere packaging of peaches (Prunus persica L. Batsch) for distribution at ambient temperature. Korean J. Food Sci. Technol. 31: 1227- 1234 (1999)
|
4 |
Cho JW, Kim IS, Choi CD, Kim ID, Jang SM. Effect of ozone treatment on the quality of peach after postharvest. Korean J. Food Preserv. 10: 454-458 (2003)
과학기술학회마을
|
5 |
Chung HS, Kim JK, Kang WW, Youn KS, Lee JB, Choi JU. Effect of nitric oxide pretreatment on quality of MA packaged peaches. Korean J. Food Sci. Technol. 34: 1018-1022 (2002)
과학기술학회마을
|
6 |
Krokida M, Maroulis Z. Quality changes druing drying of food materials. pp. 61-106. In: Drying Technology in Agriculture and Food Sciences. Mujumdar AS (ed). Science Publishers Inc., Enfield, NH, USA (2000)
|
7 |
Shin MY, Lee WY. Drying characteristic and preferences for steamed chestnut-sweet potato slab after cold air dring. J. East Asian Soc. Dietary Life 21: 526-534 (2011)
|
8 |
Kim GC, Lee SY, Kim KM, Kim Y, Kim JS, Kim HR. Quality characteristics of hot-air and freeze dried apples slices after osmotic dehydration. J. Korean Soc. Food Sci. Nutr. 40: 848-852 (2011)
과학기술학회마을
DOI
ScienceOn
|
9 |
Kim DM, Kim KH, Choi IJ, Yook HS. Composition and physicochemical properties of unripe korean peaches according to cultivars. J. Korean Soc. Food Sci. Nutr. 41: 221-226 (2012)
과학기술학회마을
DOI
ScienceOn
|
10 |
Youn SJ, Lee ET, Cho JG, Kim DJ. Effect of enzyme treatment on functional properties of nectarine beverage. J. Korean Soc. Food Sci. Nutr. 39: 1379-1383 (2010)
과학기술학회마을
DOI
ScienceOn
|
11 |
Lee HL, Youn KS. Quality characteristics of cold-air and infrared- dried peaches. Korean J. Food Preserv. 19: 485-491 (2012)
과학기술학회마을
DOI
ScienceOn
|
12 |
Kim JW, Youn KS. Physicochemical properties and antioxidant activities in infrared dried peach processed by different pretreatment. Korean J. Food Preserv. 19: 849-857 (2012)
과학기술학회마을
DOI
ScienceOn
|
13 |
Kim HK, Lee BY, Shin DB, Kwon JH. Effects of roasting conditions on physicochemical characteristics and volatile flavor components of chicory roots. Korean J. Food Sci. Technol. 30: 1279- 1284 (1998)
과학기술학회마을
|
14 |
Kim JY, Yi YH. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J. Food Sci. Technol. 42: 727-732 (2010)
과학기술학회마을
|
15 |
Wilson AM, Work TM, Bushway AA, Bushway RJ. HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci. 46: 300-301 (1981)
DOI
|
16 |
Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002)
DOI
ScienceOn
|
17 |
Saleh ES, Hameed A. Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem. 114: 1271-1277 (2009)
DOI
ScienceOn
|
18 |
Sun B, Ricardo-da-Silva JM, Spranger I. Critical factors of vanillin assay for catechins and proanthocyanidins. J. Agr. Food Chem. 46: 4267-4274 (1998)
DOI
ScienceOn
|
19 |
Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958)
DOI
ScienceOn
|
20 |
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231- 1237 (1999)
DOI
ScienceOn
|
21 |
Marklund S, Marklund G. Involvement of the superoxide anion radical in the atuoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474 (1974)
DOI
ScienceOn
|
22 |
Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agr. Biol. Chem. Tokyo 51: 1333-1338 (1987)
DOI
|
23 |
Shin HJ, Lee SH, Kim BH. Determination of the calcium contents of vegetables sprayed with liquid calcium fertilizer and fermentation characteristics of Kimchi using Ca-treated Korean cabbage. Korean J. Biotechnol. Bioeng. 22: 255-259 (2007)
과학기술학회마을
|
24 |
Kim YJ, Lee SJ, Kim MY, Kim GR, Chung HS, Park HJ, Kim MO, Kwon JH. Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean J. Food Sci. Technol. 41: 64-68 (2009)
과학기술학회마을
|
25 |
Dixon GM, Jen JJ. Changes of sugars and acids of osmovacdried apple slices. J. Food Sci. 42: 1126-1127 (1977)
DOI
|
26 |
Janovitz-Klapp AH, Richard FC, Goupy PM, Nicolas JJ. Inhibition studies on apple polyphenol oxidase. J. Agr. Food Chem. 38: 926-931 (1990)
DOI
|
27 |
Son SM, Moon KD, Lee CY. Inhibitory effects of various antibrowning agents on apple slices. Food Chem. 73: 23-30 (2001)
DOI
ScienceOn
|
28 |
Woo KS, Jeong HS, Lee HB, Choi WS, Lee JS. Changes in rheological properties of Neungee (Sarcodon aspratus) during dehydration. J. Korean Soc. Food Sci. Nutr. 33: 1230-1236 (2004)
과학기술학회마을
DOI
ScienceOn
|
29 |
Jee JH, Lee HD, Chung SK, Choi JU. Changes in color value and chemical components of Hoelen by various drying methods. Korean J. Food Sci. Technol. 31: 575-580 (1999)
과학기술학회마을
|
30 |
Lenart A. Minimal processing of foods and process optimization. p. 87. In: An Interface Osmotic Dehydration of Fruits before Drying. CRC Press Inc, Boca Raton, FL, USA (1993)
|
31 |
Fisher RL, Bennett AB. Role of cell wall hydrolases in fruit ripening. Annu. Rev. Plant Phys. 42: 675-703 (1991)
DOI
ScienceOn
|
32 |
Toivonen PMA Brummell DA. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol. Tec. 44: 1-14 (2008)
|
33 |
Easterwood GW. Calcium's role in plant nutrition. Fluid Journal. Winter: 1-3 (2002)
|
34 |
Kim YM, Choi MS, Bae JH, Yu SO, Cho JY, Heo BG. Physiological activity of bang-a, aster and lettuce greens by the different drying methods. J. Bio-Environ. Control 18: 60-66 (2009)
|
35 |
Kim HS, Hong MJ, Kang IY, Jung JY, Kim HK, Shin YS, Jun HJ, Suh JK, Kang YH. Radical scavenging activities and antioxidant constituents of oriental melon extract. J. Bio-Environ. Control 18: 442-447 (2009)
과학기술학회마을
|