1 |
Castillo J, Benavente-Garcia O, Lorente J, Alcaraz M, Redondo A, Ortuno A, Del Rio JA. 2000. Antioxidant activity and radio protective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (procyanidins) from grape seed (Vitis vinifera): comparative study versus other phenolic and organic compounds. J Agric Food Chem 48: 1738-1745
DOI
ScienceOn
|
2 |
Recamales AF, Sayago A, Gonzalez-Miret ML, Hernanz D. 2006. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res Int 39: 220-229
DOI
ScienceOn
|
3 |
Korean Food and Drug Administration. 2002. Food Code. Moonyoungsa, Seoul. p 217-225
|
4 |
Helser MA, Hotchkiss JH. 1984. Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation. J Agric Food Chem 42: 129-132
DOI
ScienceOn
|
5 |
Zhou YC, Zheng RL. 1991. Phenolic compounds and an analog as superoxide anion scavengers and antioxidants. Biochem Pharmacol 42: 1177-1179
DOI
ScienceOn
|
6 |
Nam JH, Song HI, Park CK, Park SH, Kim DW, Jung IC. 2002. Effects of ultrasonic treatment time on the quality and palatability of fried chicken meat. Korean J Food Sci Ani Resour 22: 115-121
과학기술학회마을
|
7 |
Ang CYW, Huang YW. 1994. Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage. J Food Sci 59: 26-29
DOI
ScienceOn
|
8 |
Cassen RG. 1995. Use of sodium nitrite in cured meat today. Food Technol 49: 72-80
|
9 |
Reddy D, Lancaster JR, Comforth DP. 1983. Nitriye inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitrite oxide complexes. Science 221: 769-770
DOI
|
10 |
Blocher JC, Busta FF. 1983. Bacterial spore resistance to acid. Food Technol 37: 87-99
|
11 |
Shi J, Yu J, Pohorly JE, Kakuda Y. 2003. Review: Polyphenolics in grape seeds-biochemistry and functionality. J Med Food 6: 291-299
DOI
ScienceOn
|
12 |
Maffei FR, Carini M, Aldini G, Bombardelli E, Morazzoni P, Morelli R. 1994. Free radicals scavenging action and anti-enzyme activities of procyanidins from Vitis vinifera. A mechanism for their capillary protective action. Arzneimittelforschung 44: 592-601
|
13 |
Vennat B, Gross D, Pourrat A, Bastide P, Bastide J. 1989. Anti-ulcer activity of procyanidins preparation of water- soluble procyanidin-cimetidine complexes. Pharm Acta Helv 64: 316-320
|
14 |
Joe AK, Liu H, Suzui M, Vural ME, Xiao D, Weinstein IB. 2002. Resveratrol induces growth inhibition, S-phase arrest, apoptosis, and changes in biomarker expression in several human cancer cell lines. Clin Cancer Res 8: 893-903
|
15 |
Bagchi D, Ray SD, Patel D, Bagchi M. 2001. Protection against drug- and chemical-induced multiorgan toxicity by a novel IH 636 grape seed proanthocyanidin extract. Drugs Exp Clin Res 27: 3-15
|
16 |
Hofmann K, Hamm R, Bluchel E. 1982. Neues uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode. Fleischwirtschaft 62: 87-93
|
17 |
SPSS. 1999. SPSS for windows Rel. 10.05. SPSS Inc., Chicago, USA
|
18 |
Buege AJ, Aust SD. 1978. Microsomal lipid peroxidation. In Methods in Enzymology. Gleischer S, Parker L, eds. Academic Press Inc., New York. Vol 52, p 302-310
|
19 |
Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-507
|
20 |
Stone H, Didel ZL. 1985. Sensory evaluation practices. Academic press Inc., New York, USA. p 45
|
21 |
Hensley JL, Hand LW. 1995. Formulation and chopping temperature effects on beef frankfurters. J Food Sci 60: 55-57
DOI
ScienceOn
|
22 |
Macheix JJ, Sapis JC, Fleuiet A. 1991. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. CRC Crit Rev Food Sci Nutr 30: 441-486
DOI
ScienceOn
|
23 |
Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341: 454-457
DOI
ScienceOn
|
24 |
Jung IC, Kang SJ, Kim JK, Hyon JS, Kim MS, Moon YH. 2003. Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage. J Korean Soc Food Sci Nutr 32: 350-355
과학기술학회마을
DOI
ScienceOn
|
25 |
Maeura Y, Weisburger JH, Williams G. 1984. Dose dependent reduction of N-2-fluorenylacetamide-induced liver cancer and enhancement of bladder cancer in rats by butylated hydroxytoluene. Cancer Res 44: 1604-1610
|
26 |
Berry BW. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J Food Sci 59: 10-14
DOI
ScienceOn
|
27 |
Grundy SM. 1986. Comparison of monounsaturated fatty acids and carbohydrates for lowing plasma cholesterol. N Eng J Med 314: 2855-2856
|
28 |
Mato I, Suarez-Luque S, Huidobro JF. 2005. A review of the analytical methods to determine organic acids in grape juices and wine. Food Res Int 38: 1175-1188
DOI
ScienceOn
|
29 |
Youn DH, Moon YH, Jung IC. 2006. Changes in quality of pork patty containing red wine during cold storage. Korean J Life Sci 16: 91-96
과학기술학회마을
DOI
ScienceOn
|
30 |
Cambero MI, Seuss I, Honikel KO. 1992. Flavor compounds of beef broth as affected by cooking temperature. J Food Sci 57: 1285-1290
DOI
|
31 |
Lunt DK, Smith SB. 1991. Wagyu beefs holds profits potential for U.S. feed lot. Feedstuffs 19: 18-26
|