1 |
Shim WM, Lee SH, Bock JY. 1989. Studies on the developing new methods to prepare strawberry jam. Korean J Food & Nutr 2: 27-31
과학기술학회마을
|
2 |
Lee SH, Lee YC. 1993. Preparation and quality properties of the jam aroma-recovered. Korean J Food & Nutr 6: 281-286
과학기술학회마을
|
3 |
Byun MU, Yook HS, Ahn HJ, Lee KH, Lee HJ. 2000. Quality evaluation of strawberry jams prepared with refined dietary fiber from ascidian (Halocymthoa roretzi) tunic. Korean J Food Sci Technol 32: 1068-1072
과학기술학회마을
|
4 |
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
|
5 |
Hou WN, Kim MH. 1998. Processing of low sugar jams from fig pulp treated with pectinesterase. Korean J Sci Technol 30: 125-131
과학기술학회마을
|
6 |
Song IS, Lee KM, Kim MR. 2004. Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharides during storage. Korean J Food Cookery Sci 20: 279-286
과학기술학회마을
|
7 |
Ahn CB, Shin TS, Nam TS. 2000. A trial for preparation of jam using sea mustard stem. J Korean Fish Soc 33: 423-430
과학기술학회마을
|
8 |
Kim HB, Ryu KS. 2000. Sensory characteristics of mulberry fruit jam & wine. Korean J Seric Sci 42: 73-77
과학기술학회마을
|
9 |
Koh JS, Yang YT. 2001. Preparation of fig jam and its quality characteristics. Korean J Postharvest Sci Technol 8: 169-174
과학기술학회마을
|
10 |
Lee GD, Kim SK, Lee MH. 2005. Optimization of preparation condition of oriental melon jam by response methodology. Korean J Food Preserv 12: 216-222
과학기술학회마을
|
11 |
Kim YS. 2005. Antimicrobial activity of yacon K-23 and manufacture of functional yacon jam. Korean J Food Sci Technol 37: 1035-1038
과학기술학회마을
|
12 |
Myers RH, Montgomery DC. 1995. Response surface methodology: Process and product optimization using designed experiments. John Wiley & Sons, New York. p 364-370
|
13 |
Derringer G, Suich R. 1980. Simultaneous optimization of several response variables. J Quality Technol 12: 214-219
|
14 |
장명숙. 2007. 식품과 조리원리. 도서출판 효일, 서울. p 55, 116
|
15 |
Kim SJ, Moon JS, Kim JM, Kang SG, Jung ST. 2004. Preparation of jam using Undaria pinnatifida sporophyll. J Korean Soc Food Sci Nutr 33: 598-602
과학기술학회마을
DOI
ScienceOn
|
16 |
Choi MK. 2003. Analysis of manganese contents in 30 Korean common foods. J Korean Soc Food Sci Nutr 32: 1408-1413
과학기술학회마을
DOI
ScienceOn
|
17 |
Kim GH. 1999. Optimization of minimally processed white radish for kkakttugi preparation. Korean J Soc Food Sci 15: 633-638
|
18 |
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
|
19 |
Park MK. 2007. Quality characteristics of strawberry jam containing sugar alcohols. Korean J Sci Technol 39: 44-49
과학기술학회마을
|
20 |
Kim KS, Paik SH. 1998. The effects on quality characteristics resulting from the use of varying amounts of garlics as additives in apple jams. Korean J Soc Food Sci 14: 553-559
과학기술학회마을
|
21 |
Sim KH, Joo NM, Han YS. 2006. Optimization of garlic jam making by response surface methodology. J Korean Diet Assoc 12: 32-43
과학기술학회마을
|
22 |
Angle M, Jordi R, Xavier R. 2000. Lack of fit in linear regression considering errors in both axes. Chemometr Intell Lab Syst 54: 61-73
DOI
ScienceOn
|
23 |
Kim MJ, Yoon SH, Jung MH, Choe E. 2008. Effects of sugar and pectin on the quality characteristics of low sugar wild vine (Vitis coignetiea) jam. Korean J Food Cookery Sci 24: 206-211
과학기술학회마을
|
24 |
Park SJ, Lee JH, Rhim JH, Kwon KS, Jang HG, Yu MY. 1994. The change of anthocyanin and spreadmether value of strawberry jam by heating and preservation. Korean J Food Sci Technol 26: 365-369
과학기술학회마을
|
25 |
Kim JM, Shim MK, Hwang HS. 1989. Physico-chemical changes of radish cubes for kakdugi during salting. Korean J Food Sci Technol 21: 300-306
과학기술학회마을
|
26 |
Lee KD, Jeong YJ. 1999. Optimization on organoleptic properties of red pepper jam by response surface methodology. J Korean Soc Food Sci Nutr 28: 1269-1274
과학기술학회마을
|
27 |
식품의약품안전청. 2003. 식품공전
|
28 |
정혜정. 2001. 조리용어사전. 한국조리학회, 서울. p 244
|
29 |
김정목, 정동옥, 장형수, 장기. 2003. 식품가공저장학. 신광문화사, 서울. p 105-110
|
30 |
송재철, 박현정. 1998. 최신 식품가공.저장학. 도서출판 효일, 서울. p 288-294
|
31 |
Rtu Sh, Jeon YS, Moon JW, Lee YS, Moon GS. 1997. Effect of kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 26: 998-1005
과학기술학회마을
|
32 |
Cha YJ, Lee EH, Park DC. 1988. Studies on the processing and utilization of seaweeds-Studies on the processing of sea mustard jam-. J Korean Fish Soc 21: 42-49
과학기술학회마을
|
33 |
Kim JG, Choi HS, Kim WJ, OH HI. 1999. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Soc Food Sci 15: 50-54
과학기술학회마을
|
34 |
농촌진흥청. 2001. 식품성분표. 식품의약품안전본부, 제6개정판
|
35 |
권용주, 권중호, 박근형, 박양균, 양희천. 2006. 식품화학. 양지문화사, 서울. p 77-85
|
36 |
채수규, 김수희, 신두호, 오현근, 이송주, 장명호, 최웅. 2003. 표준식품화학. 도서출판 효일, 서울. p 268-272
|