Physiology Activity of Barley Leaf Using Different Drying Methods |
Park, Soo-Jin
(Dept. of Food Science & Nutrition, Hoseo University)
Lee, Jea-Soon (Dept. of Food Science & Nutrition, Hoseo University) Hoe, Young-Hoi (Institute of Korean Food Research and Development, National Academy of Agricultural Science) Moon, Eun-Young (Dept. of Food Science & Nutrition, Hoseo University) Kang, Myung-Hwa (Dept. of Food Science & Nutrition, Hoseo University) |
1 | Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ, Lee EH. 1994. Screening for antimicrobial compounds in unused marine resources by the paper disk method. Korean J Food Sci Technol 26: 156-165 과학기술학회마을 |
2 | Jung IC, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effects of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 28: 464-469 과학기술학회마을 |
3 | Jang EH, Pyo YH, Ahn MS. 1997. Antioxidant effect of omija (Schizandra chinesis Baillon) extracts. Korean J Soc Food Sci 12: 372-376 과학기술학회마을 |
4 | Park SJ, Joung YM, Choi MK, Kim YK, Kim JG, Kim KH, Kang MH. 2008. Chemical properties of barley leaf using different drying methods. J Korean Soc Food Sci Nutr 37: 60-65 과학기술학회마을 DOI ScienceOn |
5 | KFN. 2000. Handbook of Experiments in Food Science and Nutrition. Hoyil Publishing Co., Seoul, Korea. p 285-286 |
6 | Tsuda T, Oshinori YF, Katsumi O, Yamamoto A, Kawakishi S, Osawa T. 1995. Antioxidative activity of tamarined extract prepared from the seed coat. Nippon Shokuhin Kaishi 42: 430-435 DOI ScienceOn |
7 | Darley-Usmar VM, Hersey A, Garlan LG. 1989. A method for the comparative assessment of antioxidants as peroxyl radical scavengers. Biochem Pharmacol 38: 1465-1469 DOI ScienceOn |
8 | Stirpe F, Corte ED. 1969. The regulation of rat liver xanthine oxidase. J Biol Chem 244: 3855-3863 |
9 | Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol 37: 233-240 과학기술학회마을 |
10 | Park JH, Kim JB, Kim KS. 1996. Studies on the fatty acid composition of leaves in domestic tea plant. J Korea Tea Soc 2: 119-128 |
11 | Lee YC, Son JY, Kim TJ, Kim SS. 1994. Antioxidant activity of solvent extract isolated from barley leaf. Korean J Food and Nutr 7: 332-337 과학기술학회마을 |
12 | Ohkawa M. 1988. Three new anti-oxidative saponarin analogs from young green barley leaf. Chem Pharm Bull 46: 1887-1890 |
13 | Kim KT, Seog HM, Kim SS. 1994. Changes in physicochemical characteristics of barley leaf during growth. Korean J Food Sci Technol 26: 471-474 과학기술학회마을 |
14 | Eheart MS, Gott C. 1965. Chlorophyll, ascorbic acid and pH change in green vegetables cooked by stir-fry microwave and conventional method. J Food Technol 19: 867-870 |
15 | Jang JH, Choi HS, Cheong HS, Kang OJ. 2007. A comparison of antioxidant of barley leaf tea and green tea according to leaching conditions in distilled water. Korean J Food Cookery Sci 23: 165-172 과학기술학회마을 |
16 | Rural Development administration. 1991. Foodstuffs ingredient table. The 4th. p 58-124 |
17 | Hong JJ, Ahn TH. 2005. Changes in phytochemical compounds and hazardous factors of spinach by blanching methods. Korean J Food Sci Technol 37: 268-273 과학기술학회마을 |
18 | Garcia-Viguera C, Vallejo F, Tomas-Barberan FA. 2003. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. J Sci Food Agric 83: 1511-1516 DOI ScienceOn |
19 | Bevenuti S, Pellati F, Melegari M, Bertelli D. 2004. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of rubus, ribes and aronia. J Food Sci 69: FCT164-169 DOI ScienceOn |
20 | Kim MJ, Kim IJ, Nam SY, Lee CH, Yun T, Song BH. 2006. Effects of drying methods on content of active components, antioxidant activity and color values of Saururus chinensis Bail. Korean J Medicinal Crop Sci 14: 8-13 과학기술학회마을 |
21 | Donnelly JK, Mclellan KM, Walker JL, Robinson DS. 1989. Superoxide dismutases in food: a review. Food Chem 33: 243-270 DOI ScienceOn |