1 |
Kim DH, Lim MS, Kim YO. 1996. Effects of seaweed addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25: 249-254
과학기술학회마을
|
2 |
Kim KT, Im JS, Kim SS. 1996. A study of physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969
과학기술학회마을
|
3 |
Lee SM, Hwang IK. 1997. Texture characteristics of soybean curds prepared with different coagulants and compositions of soybean curd whey. Korean J Food Cookery Sci 13: 78-85
과학기술학회마을
|
4 |
Kim HH, Cha BS, Kim WJ. 2005. Recovery and drying of isoflavones and oligosaccharides from tofu sunmul by membrane concentration. Korea Soybean Digest 22: 25-37
|
5 |
Marklund S, Marklund G. 1974. Involvement of superoxide anion radicals in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474
DOI
ScienceOn
|
6 |
Tsuda T, Shiga K, Ohshima K, Kawakishi S, Osawa T. 1996. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem Pharmacol 52: 1033- 1039
DOI
ScienceOn
|
7 |
Kim JY, Meang YS, Lee KY. 1995. Antioxidative effects of soybean extracts by using various solvents. Korean J Food Sci Technol 27: 635-639
과학기술학회마을
|
8 |
Pratt DE, Birac PM. 1979. Sources of antioxidant activity of soybeans and soy products. J Food Sci 44: 1720-1722
DOI
|
9 |
Sa JH, Shin IC, Jeong KJ, Shim TH, Oh HS, Kim YJ, Cheung EH, Kim GG, Choi DS. 2003. Antioxidative activity and chemical characteristics from different organs of small black soybean (Yak-Kong) grown in the area of Jungsun. Korean J Food Sci Technol 35: 309-315
과학기술학회마을
|
10 |
Kim DH, Kim SD, Kim WJ. 1990. Comparison study of extraction properties of solids, protein, and color pigments of several soybean varieties. J Korean Agric Chem Soc 31: 8-13
과학기술학회마을
|
11 |
Kim YH, Yun HT, Park KY, Kim SD. 1997. Extraction and separation of anthocyanins in black soybean. RDA J Crop Sci 39: 35-38
|
12 |
Record IR, Dreosti LE, McInerney JK. 1995. The antioxidant activity of genistein in vitro. J Nutr Biochem 6: 481-485
DOI
ScienceOn
|
13 |
Wei H, Wei L, Frenkel K, Bowen R, Barnes S. 1993. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr Cancer 20: 1-12
DOI
ScienceOn
|
14 |
Wei H, Cai Q, Rahn R. 1996. Inhibition of UV light and Fenton reaction-induced oxidative DNA damage by the soybean isoflavone genistein. Carcinogenesis 17: 73-77
DOI
ScienceOn
|
15 |
Kim SH, Kwon TW, Moon GS. 2005. A major antioxidative components and comparison of antioxidative activities in black soybean. Korean J Food Sci Technol 37: 73-77
과학기술학회마을
|
16 |
Bae EA, Kwon TW, Moon GS. 1997. Isoflavone contents and antioxidative effects of soybeans, soybean curd and their by-products. J Korean Soc Food Sci Nutr 26: 371- 375
과학기술학회마을
|
17 |
Kwon TW. 2000. Soybean in the 21st century. Korea Soybean Digest 17: 1-4
|
18 |
Hayes RE, Bookwalter GN, Bagley EB. 1977. Antioxidant activity of soybean flour and derivatives-A review. J Food Sci 42: 1527-1531
DOI
|
19 |
Bae EA, Moon GS. 2003. A study of the antioxidative reactivities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-208
|
20 |
Kang SA, Jang KH, Cho YH. 2003. Effects of artificial stomach fluid and digestive enzymes on the aglycon isoflavone contents of soybean and black bean (Rhynchosia molubilis: Yak-Kong). Korean J Nutr 36: 32-39
과학기술학회마을
|
21 |
Kwon DY. 2001. A study of traditional Korean soybeans for development of value added products. Korea Food Research Institute Report
|
22 |
AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, USA
|
23 |
Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200
DOI
ScienceOn
|
24 |
Kim SJ, Han DS, Moon KD, Rhee JS. 1995. Measurement of superoxide dismutase-like activity of natural antioxidants. Biosci Biotech Biochem 59: 822-826
DOI
ScienceOn
|
25 |
Ko YJ, Joo N. 2005. Quality characteristic and optimization of iced cookie with addition of Jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci 21: 514-527
과학기술학회마을
|
26 |
Chang CI, Lee JK, Ku KH, Kim WJ. 1990. Comparison of soybean varieties for yield, chemical and sensory properties of soybean curds. Korean J Food Sci Technol 22: 439-444
과학기술학회마을
|
27 |
Yang HC. 1991. Food Industry. Semoonsa, Seoul, Korea
|
28 |
Smith AK, Watanabe T, Nash AM. 1960. Tofu from Japanese and United States soybean. Food Technol 14: 332
|