Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic |
Kim, Min-Hee
(Dept. of Food & Nutrition, Chungnam National University)
Son, Chan-Wok (Dept. of Food & Nutrition, Chungnam National University) Kim, Mi-Yeon (Dept. of Food & Nutrition, Chungnam National University) Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University) |
1 | Oku T, Tokunaga T, Hosoya N. 1984. Nondigestibility of a new sweetener, "Neosugar", in the rat. J Nutr 114: 1574-1581 DOI |
2 | Maguire A, Rugg-Gunn J, Wright WG. 2000. Adaptation of dental plague to metabolise maltitol compared with other sweeteners. J Dent 28: 51-59 DOI ScienceOn |
3 | Felber JP, Tappy L, Vouillamoz D, Randin JP, Jequier E. 1987. Comparative study of maltitol and sucrose by means of continuous indirect calorimetry. JPEN J Parenter Enteral Nutr 11: 250-254 DOI |
4 | Kim YP, Lee GW, Oh HI. 2006. Optimization of extraction conditions for garlic oleoresin and changes in the quality characteristics of oleoresin during storage. Korean J Food & Nutr 19: 219-226 과학기술학회마을 |
5 | Park YK, Kang YH. 2000. Enzymatic maceration of vegetable with cell separating enzymes. Korean J Postharvest Sci Technol 7: 184-188 과학기술학회마을 |
6 | Lee JW, Lee JG, Do JH, Sung HS. 1997. Comparison of volatile flavor components between fresh and odorless garlic. Agric Chem Biotechnol 40: 451-454 과학기술학회마을 |
7 | Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37: 465-471 과학기술학회마을 DOI ScienceOn |
8 | Weenen H. 1998. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry. Food Chem 62: 393-401 DOI ScienceOn |
9 | Stoll A, Seebeck E. 1951. Chemical investigation on alliin, the specific principle of garlic. Advan Enzymol 11: 377-400 |
10 | Kim ES, Kim MK. 1999. Effect of dried leaf powder and ethanol extracts of persimmon, green tea and pine needle on lipid metabolism and antioxidative capacity in rats. Korean J Nutrition 32: 337-352 과학기술학회마을 |
11 | Hofmann T, Bors W, Stettmaier K. 1999. Studies on radical intermediates in the early stage of the monenzymatic browning reaction of carbohydrates and amino acids. J Agric Food Chem 47: 379-390 DOI ScienceOn |
12 | Kirigaya N, Kato H, Fugimaki M. 1968. Studies on antioxidant activity of non-enzymatic browning reaction products, Reaction of color intensity and reductones with antioxidant activity of browning reaction products. Agric Biol Chem 32: 287-293 DOI |
13 | Kim JU. 1993. Agricultural food processing. Munundang, Seoul, Korea. p 357-375 |
14 | Park YK, Kang YH, Park MH, Lee JY. 1995. Research report: Studies on the development of soup and jam using carrot. Korea Food Reseach Institute, Seongnam, Korea, G-1081-0613 |
15 | 박홍현, 이영남, 이경희, 김태희. 2004. 마늘의 세계. 효일출판사, 서울. p 91-94 |
16 | Kim HK, Lee BY, Seok HM, Chun MJ. 1994. Research report: Studies on the development of processed foodstuffs using ginseng. Korea Food Reseach Institute, Songnam, Korea, I-1156-0477 |
17 | Lee HO, Sung HS, Suh KB. 1986. The effect of ingredients on the hardness of ginseng jelly by response surface methodology. Korea J Food Sci Technol 18: 259-263 과학기술학회마을 |
18 | 허경택. 1992. 올리고당-기능성 식품의 선두주자. 유한문화사, 서울. p 59 |
19 | Yun JW, Jung KH, Jeon YJ, Lee JH. 1992. Continuous production of fructo-oligosaccharides by immobilized cells of Aureobasidium pullulans. J Microbiol Biotechnol 2: 98-101 과학기술학회마을 |
20 | Hidaka H, Eida T, Takizawa T, Tokunaga T, Tashiro Y. 1986. Effect of fructooligosacchardes on intestinal flora and human health. Bifidobact Microflora 5: 37-50 DOI |
21 | Yun JW, Lee MG, Song SK. 1994. Batch production of high-purity fructo-oligosaccharides by the mixed-enzyme system of -fructofuranosidase and glucose oxidase. J Ferment Bioeng 77: 159-163 DOI ScienceOn |
22 | Hidaka H, Eida T, Saitoh Y. 1987. Industial production of fructo-oligosaccharides and its application for human and animals. Nippon Nogeikagaku Kaishi 61: 915-923 DOI |
23 | Sakai S. 1993. The present condition and prospects of development of oligosaccharides. Food Chem 2: 21 |
24 | Park JH, Yoo JY, Shin OH, Shin HK, Lee SJ, Park KH. 1992. Growth effect of branched oligosaccharides on principal intestinal bacteria. Kor J Appl Microbiol Biotechnol 20: 237-242 과학기술학회마을 |
25 | Kim SY, Oh DK, Kim SS, Kim CJ. 1996. Novel sweetener for the sugarless candy maunfacture. Food Sci Ind 29: 53-61 |
26 | Scheie AA, Fejerskov O, Danielsen B. 1998. The effects of xylitol-containing chewing gums on dental plague and acidogenic potential. J Dent Res 77: 1547-1552 DOI ScienceOn |
27 | Natah SS, Hussien KR, Tuominen JA, Koivisto VA. 1997. Metabolic response to lactitol and xylitol in healthy men. Am J Clin Nutr 65: 947-950 DOI |
28 | Kanno T. 1992. Characteristic and utilization of branching oligosaccharides. Food chemical (suppl.). Foodchemistry newspaper, Tokyo. p 93 |
29 | Kim KS, Paik SH. 1998. The effects on quality characteristics resulting from the use of varying amounts of garlic as additives in apple jams. Korean J Soc Food Sci 14: 553-559 과학기술학회마을 |
30 | Kim MY, Chun SS. 2001. Effects of onions on the quality characteristics of strawberry jam. Korean J Soc Food Cookery Sci 17: 316-322 과학기술학회마을 |
31 | Yun JW, Jung KH, Oh JW, Lee JH. 1990. Semibatch production of fructo-oligosaccharides from sucrose by immobilized cells of Aureobasidium pullulans. Appl Biochem Biotechnol 24/25: 299-308 DOI |
32 | Yun JW, Song SK. 1993. Production of high-content fructo- oligosaccharides by the mixed-enzyme system of fructosyltransferase and glucose oxidase. Biotechnol Lett 15: 573-576 DOI |
33 | AOAC. 1990. Official Methods Analysis. 15th ed. Association of Official Analytical Chemists, Virginia, USA. p 918 |
34 | Kuriki T, Tsuda M, Imanaka T. 1992. Continuous production of panose by immobilized neopullulanase. J Ferment Bioeng 73: 198-202 DOI ScienceOn |
35 | Kalbermatten N, Ravussin E, Maeder E, Geser C, Jequier E, Felber JP. 1980. Comparison of glucose, fructose, sorbitol, and xylitol utilization in humans during insulin suppression. Metabolism 29: 62-67 DOI ScienceOn |
36 | Kim KS, Chae YK. 1997. The effects of addition of oligosaccharide on the quality characteristics of tomato jam. Korean J Soc Food Sci 13: 348-355 과학기술학회마을 |
37 | Jeong YJ, Lee GD. 1999. Optimization on organoleptic properties of red pepper jam by response surface methodology. J Korean Soc Food Sci Nutr 28: 1269-1274 과학기술학회마을 |
38 | Wada K, Watanabe J, Mizutani J, Tomoda M, Suzuke H, Saitoh Y. 1992. Effect of soybean oligosaccharides in a beverage on human fecal flora and metabolites. Nippon Nogeikagaku Kaishi 66: 127-135 DOI ScienceOn |
39 | Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158 |
40 | Steel RGD, Torrie JH. 1960. Principle and procedures of statistics. McGraw-Hill, NY |
41 | Lee KJ, Kim MR. 2004. Quality evaluation of pumpkin jam replaced sucrose with sugar alcohols during storage. J East Asian Soc Dietary Life 14: 123-130 과학기술학회마을 |
42 | Chung YA, Lee JK. 2003. Antioxidative properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32: 948-951 과학기술학회마을 DOI ScienceOn |
43 | Song IS, Lee KM, Kim MR. 2004. Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharides during storage. Korean J Soc Food Cookery Sci 20: 279-286 과학기술학회마을 |
44 | Nunez MJ, Moure A, Cruz JM, Franco D, Dominguez M, Sineirio J, Dominiguez H, Parajo JC. 2001. Natural antioxidants from residual source. Food Chem 72: 145-171 DOI ScienceOn |
45 | Borrelli RC, Mennella C, Barba F, Russo M, Russo GL, Krome KH, Erbersdobler F, Faist V, Fogliano V. 2003. Characterization of coloured compounds obtained by enzymatic extraction of bakery products. Food Chem Toxicol 41: 1367-1374 DOI ScienceOn |
46 | Yun JW, Noh JS, Song JY, Song SK. 1994. Isomalto-oligosaccharide production from maltose by intact cells of Aureobasidium pullulans. Korean J Biotechnol Bioeng 9: 122-126 과학기술학회마을 |
47 | Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Food World 28: 776-779 |
48 | Yang X, Chen L, Park J, Shen S, Wang Y. 2001. Mechanism of scavenging reactive oxygen species of tea catechins. The 6th International Symposium on Green Tea, Seoul, Korea |
49 | Yun JW, Lee MG, Song SK. 1994. Continuous production of isomalto-oligosaccharides from maltose syrup by immobilized cells of permeabilized Aureobasidium pullulans. Biotechnol Lett 16: 1145-1150 DOI |
50 | Kohmoto T, Fukui F, Takaku H, Machida Y, Arai M, Mitsuoka T. 1988. Effect of isomaltooligosaccharides on human flora. Bifidobacteria Microflora 7: 61-67 DOI |
51 | Kohmoto T, Fukui F, Takaku H, Machida Y, Mitsuoka T. 1991. Dose-responce of isomaltooligosaccharides for increasing fecal bifidobacteria. Agric Biol Chem 55: 2157-2159 DOI |
52 | Francisco JM, Salvio JP. 2001. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem 72: 119-125 DOI ScienceOn |
53 | Jing H, Kitts DD. 2002. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food Chem Toxicol 40: 1007-1015 DOI ScienceOn |
54 | Lee MJ, Moon GS. 2003. Antioxidative effects of Korean bamboo trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk. Korean J Food Sci Technol 35: 1226-1232 과학기술학회마을 |