1 |
Shin DB, Seog HM, Kim JH, Lee YC. 1999. Flavor composition of garlic from different area. Korean J Food Sci Technol 31: 293-300.
과학기술학회마을
|
2 |
Shin JH, Kim RJ, Lee SJ, Kang MJ, Seo JK, Sung NJ. 2011. Aroma compounds and antimicrobial effect of garlic from different areas in Korea. Korean J Food Preserv 18: 199-207.
과학기술학회마을
DOI
ScienceOn
|
3 |
Bea RN, Lee SK. 1990. Factors affecting browning and its control methods in chopped garlic. J Kor Soc Hort Sci 31:213-218.
|
4 |
AOAC. 1999. Official methods of analysis. 16th ed. Association of Official Analytical Chemistry, Washington, DC, USA. p 124.
|
5 |
Bae SK, Kim MR. 1998. Storage stability of the concentrated garlic juices with various concentration methods. Korean J Food Sci Technol 30: 615-623.
과학기술학회마을
|
6 |
Park YH, Park SJ, Han GJ, Choe JS, Lee JY, Kang MS. 2012. Quality characteristics of pre-processed garlic during storage according to storage temperature. J Korean Soc Food Sci Nutr 41: 994-1001.
과학기술학회마을
DOI
ScienceOn
|
7 |
Jeon IK, Lee YK. 2004. Verification of the HACCP system in school foodservice operations-Focus on the microbiological quality of food in non-heating process-. J Korean Soc Food Sci Nutr 33: 1154-1161.
DOI
ScienceOn
|
8 |
Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, Mcdowell J, Post LS, Boder M. 1990. Microbiological safety assurance system for foodservice facilities. Food Technol 44: 68-73.
|
9 |
Kim J, Bae YH. 2005. Development of a garlic peeling system using high-pressure water jets (III)-Introduction of a microbial control system-. J Biosystems Eng 30: 17-24.
과학기술학회마을
DOI
ScienceOn
|
10 |
Chang MS, Kim JG, Kim GH. 2011. Quality characteristics of fresh-cut lotus roots according to the temperature of the wash water. Korean J Food Preserv 18: 288-293.
과학기술학회마을
DOI
ScienceOn
|
11 |
Kim YH, Hong SJ, Jee HJ, Park JH, Han EJ, Park KS, Lee SY, Lee SD. 2010. Biological control of garlic blue mold using Pantoea agglomerans S59-4. Korean J Pesticide Sci 14: 148-156.
과학기술학회마을
|
12 |
Kim MG, Choi JC. 2009. Biotoxins involved in foodborne disease and their control enterotoxins and emetic toxin of B. cereus. Food Science and Industry 42: 2-19.
과학기술학회마을
|
13 |
Constenla DT, Lozano JE. 2005. Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste. J Food Process Eng 28: 313-329.
DOI
|
14 |
Cho JS, Kim DH, Kim WJ. 1999. Effects of salts, pH, acidulants and carbohydrolase on extraction yield and color change of garlic. Korean J Food Sci Technol 31: 1211-1215.
과학기술학회마을
|
15 |
Cho JG, Lee SK. 2008. Current research status of postharvest technology of garlic (Allium sativum L.). Kor J Hort Sci Technol 26: 350-356.
과학기술학회마을
|
16 |
RDA. 2006. Food composition table. 7th revision. National Rural Resources Development Institute, Suwon, Korea. p 118.
|
17 |
Kim MB, Oh YJ, Lim SB. 2009. Physicochemical characteristics of garlic from Deajeong Jeju and major cultivation areas in Korea. Korean J Culinary Res 15: 59-66.
|
18 |
Lee WW, Son SK, Lee GR, Kim GH, Kim YH. 2011. Antimicrobial effects of garlic extract against pathogenic bacteria. Korean J Vet Serv 34: 167-178.
과학기술학회마을
DOI
ScienceOn
|
19 |
Shin JH, Lee SJ, Jung WJ, Kang MJ, Sung NJ. 2011. Physicochemical characteristics of garlic (Allium sativum L.) on collected from the different regions. J Agric Life Sci 45:103-114.
|
20 |
MIFAFF. 2012. Food, agriculture, forestry and fisheries statistical yearbook. Ministry for Food, Agriculture and Fisheries. Korea. http://library.mifaff.go.kr/skyblueimage/7204.pdf.
|
21 |
Hwang TY, Sohn KH, Lim JH, Moon KD. 2010. Antibrowning effect of locirice (Glycyrrhiza glabra) extracts on chopped garlic. Korean J Food Preserv 17: 160-164.
|
22 |
Bae HJ, Chun HJ. 2001. Survey on garlic utilization of industry foodservice-general characteristics and seasoning utilization-. Korean J Soc Food Cookery Sci 17: 380-390.
|
23 |
Oszmianski J, Lee CY. 1990. Inhibition of polyphenol oxidase activity and browning by honey. J Agric Food Chem 38: 1892-1895.
DOI
|
24 |
Kim BK, Kim MO, Kim JS, Kwon JH. 2006. Effects gamma irradiation and fumigation on pigment and pungent components of red pepper during storage. Korean J Food Preserv 13: 708-713.
과학기술학회마을
|
25 |
Park MJ, Kim SD, Kim MK, Kim ID. 1997. Microbial contamination of materials, washing of Cheese cabbage by ozon treatment and fermentation of kimchi . J Food Sci Tecnol 9: 25-32.
|
26 |
Kim JS, Jung JY, Cho SK, Kim JE, Kim TJ, Kim BS, Han NS. 2010. Microbial analysis of baechu-kimchi during automatic production process. Korean J Food Sci Technol 42:281-286.
과학기술학회마을
|
27 |
Kim DH, Jang HS, Kim YM, Ahn JS. 2009. Survey for contamination and study for reduction of ochratoxin A and aflatoxin in red pepper. J Fd Hyg Safety 24: 299-306.
과학기술학회마을
|
28 |
Byun MB, Yook HS, Kwon JH, Kim JO. 1996. Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation. Korean J Food Sci Technol 28:482-489.
과학기술학회마을
|
29 |
Ryu K, Chae HS, Kim WJ. 2006. Microbiological hazard analysis and preparation of standard recipe for bellflower roots with seasonings served in a university foodservice operation. J Korean Diet Assoc 12: 157-171.
과학기술학회마을
|
30 |
KFDA. 2010. Korea Food and Drug Administration. http://www.foodnara.go.kr/foodnara/board-read.do?boardNo=310000013668&command=READ&mid=S03_04&boardId=kfdaNews.
|
31 |
Cavallito CJ, Buck JS, Suter CM. 1944. Allicin, the antibacterial principle of Allium sativum. II. Determination of the chemical structure. J Am Chem Soc 66: 1952-1954.
DOI
|
32 |
Jeong CH, Bae YI, Lee JH, Roh JG, Shin CS, Choi JS, Shim KH. 2009. Chemical components and antimicrobial activity of garlics from different cultivated area. J Agric Life Sci 43: 51-59.
|
33 |
Kim KJ, Do JR, Kim HK. 2005. Antimicrobial, antihypertensive and anticancer activities of garlic extracts. Korean J Food Sci Technol 37: 228-232.
과학기술학회마을
|