1 |
Han JS, Kim MS, Song JE. 1996. A study for the taste and storage of kimchi. Korean J Dietary Culture 11: 207-216
|
2 |
Kim MJ, Kim SD. 1994. The fermentation control of kimchi. J East Asian Soc Dietary Life 4: 75-82
|
3 |
Kaneko K, Kurasaka M, Maeda Y. 1982. Studies on mechanism of pectic substance changes in the salted radish root. Nippon Shkuhin Kogyo Gakkaishi 29: 611-618
DOI
|
4 |
Kim HJ, Lee JJ, Chung KS, Cho SY. 1999. Pectin-degrading enzymes of kimchi ingredients. Korean J Food Sci Technol 31: 263-266
|
5 |
Baek HH, Lee CH, Woo DH, Park KH, Pek UH, Lee KS, Nam SB. 1989. Prevention of pectinolytic softening of kimchi tissue. Korean J Food Sic Technol 21: 149-153
|
6 |
Kang JH, Kim SY, Choi WY. 1971. Fruits and vegetable processed science. Daehan Co., Seoul. p 920-936
|
7 |
Kim NY, Yoon SJ, Jang MS. 1993. Effect of blanching on the chemical properties of different kind of spinach. Korean J Soc Food Sci 9: 204-209
|
8 |
Kim JG, Choi HS, Kim SS, Kim WJ. 1989. Changes in physico chemical and sensory qualities of Korean pickled cucumbers during fermentation. Korean J Food Sci Technol 21: 838-844
|
9 |
Wheeler GL, Jones MA, Smirmoff N. 1998. The biosynthesis pathway of vitamin C in higher plants. Nature 393: 365-369
DOI
ScienceOn
|
10 |
Chang CH. 1988. The future prospect of traditional Korean fermented foods. Korean J Dietray Culture 3: 341-346
|
11 |
Park JI, Chung GH, Kim BS, Hur JH. 1994. A study on the preparation of boogags by traditional methods and improvement of preservation. J Korean Soc Food Nutr 23: 986-994
|
12 |
Shin DJ, Kim KH, Son GM, Lee SC, Hwang YI. 2000. Changes of physicochemical properties during preparation of prepersimmon pickles. J Korean Soc Food Sci Nutr 29: 420-424
|
13 |
Lee YN, Sin MJ, Kim BN. 1991. A study on the present state of traditional Food. Korean J Dietary Culture 6: 71-82
|
14 |
Lee KA, Jang YA, Kim YK. 1994. A study on university student' knowledge and opinion of the Korean traditional foods-1. The knowledge and consumption of the Korean traditional foods. J Korean Home Economics Assoc 31: 187-196
|
15 |
Endo Y, Usuki R, Kaneda T. 1984. Prooxidant activites of chlorophylls and their decomposition products on the photoxidant of methyl linoleate. JAOCS 61: 781-784
DOI
|
16 |
Yoon GS. 1995. A study on the knowledge and utilization of Korea traditional basic side dish I. Korean J Dietary Culture 10: 457-463
|
17 |
Lee JS, Chang KW, Cho SH, Oh JG. 1996. Effect of compost application on radish quality and changes of soil physicochemical properties in organic farming. J Korean Soc Soil Fert 29: 145-150
|
18 |
AOAC. 1990. Official Method of Analysis. 15th ed. Association of official analytical chemists society, Washington DC
|
19 |
Cheong DH, Jang HG. 1989. Food analysis. Jinrvo Research Co., Seoul
|
20 |
Endo Y, Usuki R, Kaneda T. 1985. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oil in the dark, II. The mechanism of antioxidant action of chlorophyll effects. JAOCS 62: 1387-1390
DOI
|
21 |
Park KY. 1995. The nutrition antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-183
|
22 |
Joo HK, Cho CK, Cho KS, Ma SJ. 2000. Food analysis. Hakmun Publishing Co., Seoul
|
23 |
Ko YH, Park KH. 1984. Purification and characterization of chinese cabbage pectinesterase. Korean J Food Sci Technol 16: 235-242
|
24 |
Song JE, Kim DS, Hyun YH, Goo BS. 2001. Food Materials. Hyung Seal Publishing, Seoul
|
25 |
Park MW, Park YK, Jang MS. 1994. Changes of physicochemical and sensory characteristics of Korean pickled cucumber with different preparation methods. J Korean Soc Food Nutr 23: 634-640
|
26 |
Bell TA, Etchells JL. 1961. Influence of salts (NaCI) on pectionlytic softening of cucumber. J Food Sci 26: 84-90
DOI
|
27 |
Robertson GL. 1985. Changes in the chlorophyll and pheophytin concentration of kiwi fruit during processing and storage. Food Chem 17: 25-31
DOI
ScienceOn
|
28 |
Kim GE, Kim SH, Cheong HS, Lee JH. 2000. Changes in the contents of chlorophylls and their derivatives in brined Korean cabbages added with ingredients during storage. J Korean Soc Food Sci Nutr 29: 615-623
|
29 |
Pereira EC, Norwig J, Thompson DR. 1984. Green and asparagus blanching data. ASAE 9: 624-631
|
30 |
Kim DB. 1998. Food Chemistry. Tamgudang, Seoul. p 341-342
|
31 |
Manabe T. 1986. Studies on the firming mechanism Japanese radish roots during cooking. J Home Econ Jap 37: 1029-1034
|
32 |
Huh YJ, Rhee HS. 1990. Effects of preheating and salt concentration on texture of cucumber kim chi during fermentation. Korean J Soc Food Sci 6: 1-6
|
33 |
Kim SH, Oh SH, Yoon S. 1986. Characteristics of pectinesterase in cucumber. Korean J Soc Food Sci 2: 55-62
|
34 |
Choi SY, Hahn YS. 1997. The changes of vitamin C content in yulmoo mulkimchi according to the shift of fermentation temperature. Korean J Food Sci Technol 13: 364-369
|
35 |
Park YK, Park MW, Choi IW, Choi HD. 2003. Effects of various salt concentrations on physicochemical properties of brined cucumber for pickle process. J Korean Soc Food Sci Nutr 32: 526-530
DOI
ScienceOn
|
36 |
Miller GL. 1959. Use of dinitrosaclicylic acid reagent for determinayion of reducing sugars. Anal Chem 31: 426-428
DOI
|
37 |
Park ML, Lee YJ, Kozukue N, Han JS, Choi SH, Huh SM, Han GP, Choi SG. 2004. Changes of vitamin C and chlorophyllcontents in oi-kimchi with storage time. Korean J Dietary Culture 19: 566-573
|
38 |
Endo Y, Usuki R, Kaneda T. 1985. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oil in the dark. I. Comparison of the inhibitory effects. JAOCS 62: 1375-1378
DOI
|
39 |
Buckle KA, Edwards RA. 1970. Chlorophyll degradation and lipid oxidation in frozen unblanched peas. J Sci Food Agric 21: 307-314
DOI
|