1 |
Lim, J.A., Na, Y.S. and Baek, S.H. (2004) Antioxidative activity and nitrite scavenging ability of ethanol extract from Phyllostachys bambusoides. Korean J. Food Sci. Technol., 36, 306-310
과학기술학회마을
|
2 |
Takashi, Y., Yamamoto, M. and Tamura, A. (1978) Studies on the formation of nitrosamines; The effects of some polyphenols on nitrosation of diethylamine. J. Food Hyg. Soc., 19, 224-227
DOI
|
3 |
Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Chemical properties of hot water extracts from bamboos(Phyllostachys sp.). Korean J. Postharvest Sci. Technol., 8, 469-474
|
4 |
Lee, M.J. and Moon, G.S. (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
|
5 |
Lee, S.H. and Lim, Y.S. (1998) Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J. Korean Soc. Food Nutr., 27, 239-243
과학기술학회마을
|
6 |
Chung, D.K. and Yu, R. (1995) Antimicrobial activity bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J. Food Sci. Technol., 27, 1035-1038
과학기술학회마을
|
7 |
Yoon, W.H., Choi, J.H., Lee, K.H. and Kim, C.H. (2005) Antimicrobial and antitumor activities of seed extracts of Camellia sinensis L. Korean J. Food Sci. Technol., 37, 108-112
과학기술학회마을
|
8 |
Kim, J.K., Cha, J.O. and Kim, Y.J. (1995) SAS application method. 1st ed. Heijiwon. Seoul. p.156-175
|
9 |
Baek, J.W., Chung, S.H. and Moon, G.S. (2002) Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J. Food Sci. Technol., 34, 1073-1078
과학기술학회마을
|
10 |
Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Functional properties and antimicrobial activity of bamboo(Phyllostachys sp.) extracts. Korean J. Postharvest Sci. Technol., 8, 475-480
과학기술학회마을
|
11 |
Massey, R.C., Crews, C., Davies, R. and McWeeney, D.J. : A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agric., 29, 815-816(1978)
DOI
|
12 |
과학백과사전출판사 (1999) 약초의 성분과 이용. 일월서각, 서울, p.774
|
13 |
전희정 (2002) 마늘이야기. 지구문화사, 서울, p.90
|
14 |
Kim, M.J., Byun, M.W. and Jang, M.S. (1996) Physiological and antibacterial activity of bamoo(Sasa coreana Nakai) leaves. J. Korean Soc. Food Nutr., 25, 135-142
과학기술학회마을
|
15 |
Cho, J.Y., Moon J.H. and Park, K.H. (2000) Isolation and identification of 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4-hydroxycinnamic acid from hot water extracts of Hovenia dulcis Thunb and confirmation of their antioxidative and antimicrobial activity. Korean J. Food Sci. Technol., 32, 1403-1408
과학기술학회마을
|
16 |
日本藥學會編 (2000) 衛生試驗法.註解. 金原出版(株), 東京, p.198-200
|
17 |
Kim, E.Y., Baik, I.H., Kim, J.H., Kim, S.R. and Rhyu, M.R. (2004) Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol., 36, 333-338
과학기술학회마을
|
18 |
Lee, B.W. and Shin, D.H. (1991) Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol., 23, 200-204
|
19 |
Johnston, M.A., Privnick, H. and Samson, J.M. : Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J. Can. Ind. Food Tech., 2, 52-55(1969)
DOI
|
20 |
Chang, K.C., Kim, S.C., Song, E.Y., Kim, K.H., Kwon, H.M., Kang, S.H., Park, K.H. and Jung Y.H. (2003) Isolation and structure identification of antibacterial substances from the rhizome of Zingiber mioga Roscoe. J. Korean Soc. Agric. Chem. Biotechnol., 46, 246-250
과학기술학회마을
|
21 |
Cheong, J.S., Park, N.C., Lee, C.W. and Whon, J.S. (1989) Nutritive components of edible bamboo shoots of Phyllostachys edulis produced in Korea. J. Korean For. Soc., 78, 55-60
|
22 |
Korea Food and Drug Adminstration (2002) Food Code. Munyoungsa, Seoul, p.610
|
23 |
Mirvish, S.S., Wallcave, L., Eagen, M. and Shubik, P. (1972) Ascorbate-nitrite reaction; Possible means of blocking the formation of carcinogenic N-nitroso compounds. Science, 177, 65-68
DOI
ScienceOn
|
24 |
박종희 (2004) 한국약초본감. 신일상사, 서울, p.88
|
25 |
Gidding, G.G. : The basic of color in muscle foods. J. Food Sci., 42, 288(1977)
DOI
|
26 |
Shenoy, N.R. and Choughuley, A.S.U. (1989) Effect of certain phenolics on nitrosamine formation. J. Agric. Food Chem., 37, 721-725
DOI
|
27 |
AOAC (1995) Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, DC, USA
|
28 |
Ju, I.O., Jung, G.T., Ryu, J., Choi, J.S. and Choi, Y.G. (2005) Chemical components and physiological activities of bamboo(Phyllostachys bambusoides Starf) extracts prepared with different methods. Korean J. Food Sci. Technol., 37, 542-548
과학기술학회마을
|
29 |
Gray, J.I. and Dugan, J.L.R. (1975) Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40, 981-985
DOI
|