1 |
Kim SK, Byun HG, Jeon YJ, Joo DS, Kim JB. 1999. Development of natural seasoning using desalinated tuna boiled extract. J Korean Fish Soc 32: 75-82
과학기술학회마을
|
2 |
Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306
과학기술학회마을
|
3 |
Cha YJ, Kim H, Jang SM, Park JY. 1999. Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 1. Aroma-active components in salt-fermented anchovy on the market. J Korean Soc Food Sci Nutr 28: 312-318
과학기술학회마을
|
4 |
Suh HJ, Chung SH, Son JY, Lee HK, Bae SW. 1996. Studies on the properties of enzymatic hydrolysates from filefish. Korean J Food Sci Technol 28: 678-683
과학기술학회마을
|
5 |
Cheung HS, Wang FF, Ondetti M, Sabo EF, Cushman DW. 1980. Binding of angiotensin I converting enzyme. Importance of COOH-terminal dipeptide sequence. J Biol Chem 255: 401-407
|
6 |
Kim HK. 2004. Current status and prospect of nutraceuticals. Food Industry and Nutrition 9(1): 1-14
과학기술학회마을
|
7 |
Hayashi T, Yamaguchi K, Konosu S. 1981. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46: 479-483
DOI
|
8 |
Yeo SG, Lee TG, Ahn CW, Kim IS, Gu YS, Park YH, Kim SB. 1998. Angiotensin converting enzyme inhibitory activity of skipjack/yellowpin tuna cooking broth. Korean J Life Science 8: 312-317
과학기술학회마을
|
9 |
AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
|
10 |
Cha YJ, Kim H, Park JY. 1999. Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. Aroma-active components in salt-fermented shrimp on the market. J Korean Soc Food Sci Nutr 28: 319-325
과학기술학회마을
|
11 |
Jao CL, Ko WC. 2002. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fisheries Science 68: 430-435
DOI
ScienceOn
|
12 |
Ahn CB, Kim HR. 1996. Processing of the extract powder using skipjack cooking juice and its taste compounds. J Korean Soc Food Sci Nutr 28: 319-325
과학기술학회마을
|
13 |
Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2002. Fundamentals and Applications for Canned Foods. Hyoil Publishing Co., Seoul. p 45-48, 95, 351-354
|
14 |
Oh HS. 2007. Preparation and utilization of functional sauce from seafood cooking drip. MS Thesis. Gyeongsang National University, Korea
|
15 |
Shiau CY, Chai T. 1990. Characterization of oyster shucking lipid wastes and their utilization as oyster soups. J Food Sci 55: 374-378
DOI
|
16 |
Kato H, Rhue MR, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor chemistry: Trends and development. American Chemical Society, Washington DC. p 158-174
|
17 |
Horiuchi M, Fujimura KI, Terashima T, Iso T. 1982. Method for determination of angiotensin converting enzyme activity in blood and tissue by high-performance liquid chromatography. J Chromatogr 233: 123-130
DOI
ScienceOn
|
18 |
Gogolewski M, Nogala-Kalucka M, Galuba G. 2003. Studies on dimerisation of tocopherols under the influence of methyl linoleate peroxides. Nahrung 47: 74-78
DOI
ScienceOn
|
19 |
Kajimoto G, Nakamura M, Yamaguchi M. 1995. Changes in oraganic acid components of volatile degradation products during oxidation of oil, and effects of organic acid on increased conductivity determined by the Rancimat method. J Jap Nutr Food 50: 223-227
|
20 |
Tsutagawa Y, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: 315-318
|
21 |
Kim JS, Park JW. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing by- products. J Food Sci 69: 637-642
DOI
ScienceOn
|
22 |
Steel RGD, Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
|
23 |
Hoyle NT, Merritt JH. 1994. Quality of fish protein hydrolysates from herring (Clupea harengus). J Food Sci 59: 76-80
DOI
ScienceOn
|
24 |
Zhu XP, Kimura S. 1991. Thermal stability and subunit composition of muscle and skin type I collagens from skipjack. Bull Japan Soc Sci Fish 57: 755-760
DOI
|
25 |
Kim JS, Park JW. 2005. Partially purified collagen from refiner discharge of Pacific whiting surimi processing. J Food Sci 70: 511-516
DOI
ScienceOn
|
26 |
Astawan M, Wahyuni M, Ysauhara T, Yamada K, Tadokoro T, Maekawa A. 1995. Effects of angiotensin I converting enzyme inhibitory substances derived from Indonesian dried-salted fish on blood pressure of rats. Biosci Biotech Biochem 59: 425-429
DOI
ScienceOn
|
27 |
Kim JS, Kim HS, Heu MS. 2006. Mordern Food Science. Hyoil Publishing Co., Seoul. p 48
|