Antioxidant Activities and Quality Characteristics of Jelly Added with Saengmaegsan Concentrate |
Kim, Hyun Jeong
(Department of Food & Nutrition, Chungnam National University)
Hong, Seul Kee (Department of Food & Nutrition, Chungnam National University) Min, A Young (Department of Food & Nutrition, Chungnam National University) Shin, Suk Kyung (Department of Food & Nutrition, Chungnam National University) Sim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University) Yoon, Jun Hwa (Department of Food & Nutrition, Chungnam National University) Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University) |
1 | Hur NY, Baek EK. 2005. Development of traditional drinks using Sangmaksan. Korean J Culinary Res 11: 166-178. |
2 | Nam KY. 2002. Clinical applications and efficacy of Korean ginseng (Panax ginseng C.A Meyer). J Ginseng Res 26: 111-131. DOI |
3 | Kim SD, Ku YS, Lee IZ, Kim ID, Youn KS. 2001. General components and sensory evaluation of hot water extract from Liriopis Tuber. J Korean Soc Food Sci Nutr 30: 20-24. |
4 | Yook CS. 1997. Colored medicinal plants of Korea. Academy Publishing Co. Inc., Seoul, Korea. p 62. |
5 | Lee KS, Kim GH, Kim HH, Choi JW, Lee HC, Song MR, Kim MR, Lee GH. 2009. Physicochemical characteristics of Liriope platyphylla tubers by drying process. J Korean Soc Food Sci Nutr 38: 1104-1110. DOI |
6 | Kim HC. 2001. Hanyak-Yakrihak (Oriental medicinal pharmacology). Jipmoondang, Seoul, Korea. p 488-492. |
7 | Moon H, Hwang CY, Hong SH, Hong CH, Kim NK, Jo GW, Lim KS. 2012. A comparative study on the effects of Saengmaeksan and Saengmaeksan-gamibang on atopic dermatitis in NC/Nga mouse. J Korean Oriental Medical Ophthalmology & Otoarngology & Dermatology 25: 33-54. DOI |
8 | Park YS, Cho HG. 2010. The effects of Sang-maek-san supplementation on the body composition, blood lipids and free fatty acid in obese middle-aged women. Korean J Sports Sci 19: 1287-1295. |
9 | Kim YS, Ryu BH, Kim JS. 2009. Effect of Wongisaengmaek-san extract on antioxidative and anti-fatigue activity. Korean J Orient Int Med 30: 94-106. |
10 | Kwon GY, Jo HG. 2009. The effect of Sang-maek-san supplementation on the body composition and immune cells in obese middle-aged women. Korean J Sports Sci 18: 1053-1063. |
11 | Kim HJ, Yang HJ, Kim MH, Ryu GH, Jung JY. 2009. Effect of saengmaec-san on the level of blood glucose and serum components in streptozocin-induced diabetic rats. J Korean Soc Food Sci Nutr 38: 1179-1186. DOI |
12 | Kim AJ, Yuh CS, Bang IS. 2007. A qualitative investigation of Dongchunghacho jelly with assorted increments of Paecilomyces japonica powder. Korean J Food & Nutr 20: 40-46. |
13 | Kim IC. 1999. Manufacture of citron jelly using the citronextract. J Korean Soc Food Sci Nutr 28: 396-402. |
14 | Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of Oddi jelly using mulberry fruit powder. Korean J Food & Nutr 20: 27-33. |
15 | Jeong JS, Kim ML. 2008. Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J Food Cookery Sci 24: 174-181. |
16 | Kim AJ, Rho JO. 2011. The quality characteristics of jelly added with black garlic concentrate. Korean J Human Ecology 20: 467-473. DOI |
17 | Heo HY, Joo NM, Han YS. 2004. Optimization of jelly with addition of green tea powder using a response surface methodology. Korean J Food Cookery Sci 20: 112-118. |
18 | Oh HJ, Back JW, Lee JY, Oh YJ, Lim SB. 2013. Quality characteristics of jelly added with pressed kiwi (Actinidia chinensis var. 'halla gold') juice. Korean J Culinary Res 19: 110-120. |
19 | Lee KY, Lee JW, Han YS, Yoon H, Ko SH. 2013. Quality characteristics of jelly using the tarak, traditional fermented milk. Korean J Food Cookery Sci 29: 599-603. DOI |
20 | Lee JH, Lee MG. 2013. Quality characteristics of jelly incorporated with sweet pumpkin powder. J Korean Soc Food Sci Nutr 42: 139-142. DOI |
21 | AOAC. 1990. Official methods of analysis of the association. 13th ed. Association of Official Analytical Chemists, Arlington, VA, USA. p 342. |
22 | Kim HY, Kim MR, Go BG. 2004. Food quality evaluation. Hyoil, Seoul, Korea. p 63-68. |
23 | Shin JH, Han SM, Kim AJ. 2012. The effects of mulberry extract consumption on the serum levels of oxidant and inflammatory factors in middle-aged women with rheumatoid factors. J Korea Acad Ind Coop Soc 13: 3561-3569. |
24 | Kim AJ, Lim HS, Kang SJ. 2010. Quality characteristics of black ginseng jelly. Korean J Food & Nutr 23: 196-202. |
25 | Lee JA, Choi SH. 2011. Quality characteristics of muffins added with mulberry concentrate. Korean J Culinary Res 17: 285-294. |
26 | Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338. |
27 | Jung IC, Kim WJ, Park SH. 2009. Study of oriental prescription for medicinal foods applications (II): Quality and sensory characteristics of chocolate added with Saengmaegsan. Korean J Oriental Physiology & Pathology 20: 629-633. |
28 | Son CW, Sin YM, Shim HJ, Kim MH, Kim MY, Lee KJ, Kim MR. 2008. Change in the quality characteristics and antioxidant activities of yoghurts containing spirulina during storage. J East Asian Soc Dietary Life 18: 95-103. |
29 | Kim WJ, Chae HS, Lee YH, Park SH. 2009. Anti-oxidant activity and blood glucose levels according to saengmaegsan chocolate intake. J East Asian Soc Dietary Life 19: 369-374. |
30 | Lee JY, Yoon HY, Kim MR. 2010. Quality characteristics of jelly with black garlic. Korean J Food Culture 25: 832-838. |