1 |
Kwon, J.H., Lee, G.D., Byun, M.W. and Choi, K.J. (1998) Changes in water activity and fatty acid composition of dried red pepper during post irradiation period. Korean J. Food Sci. Technol., 30, 1058-1063
|
2 |
Sul, M.S, Hwang, S.Y., Lee, H.J., Park, S.H. and Kim, J.G. (2004) The Physico-chemical changes of the mashed red pepper during frozen storage. Korean J. Food Cul.,19, 209-216
과학기술학회마을
|
3 |
Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A.and Knorr, D. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. J. Food Eng.,60, 89-98
DOI
ScienceOn
|
4 |
Curl, A.L (1962) The carotenoids of red bell peppers. J. Agric. Food Chem., 10, 504-509
DOI
|
5 |
De La Mar, R.R. and Francis, F.J. (1969) Carotenoid degradation in bleached paprika. J. Food Sci., 34, 287-288
DOI
|
6 |
Surh, Y.J. (2003) Cancer chemoprovention with dietary phytochemicals. Nature, 3, 768-780
|
7 |
Chung, B.S. and Kang, K.O. (1985) The changes of capsaicin contents in fresh and processed red peppers.Korean J. Food Sci. Nutr., 14, 409-418
|
8 |
Yang, J.H., Lee, Y.C. and Lee, K.H. (2007) Optimization for the process of sanitization condition for long-term storage of fresh red pepper. Korean J. Food Sci. Technol., 39, 419-424
|
9 |
Biswal, R.N., Bozorgmehr, K., Tompkins, F.D. and Liu, X. (1991) Osmotic concentration of green beans prior to freezing. J. Food Sci., 56, 1008-1011
DOI
|
10 |
Yang, C.Y. (1997) Fundamentals and application of food freezing. Sejinsa. Korea. pp. 230-239
|
11 |
Lee, S.M., Park, J.B., Kim, S. and Hwang, I.K. (2003) The changes of capsaicinoids and ASTA color value of red pepper powder packed with different packaging materials. Korean J. Food Cookery Sci., 19, 439-446
|
12 |
Murakami, A. Nakashima, M., Koshiba, T., Maoka, T.,Nishinio, H., Yano, M., Sumida, T., Kim, O.K.Koshimizu, K. and Ohigashi, H. (2000) Modifying effects pf carotenoids on superoxide and nitric oxide generation from stimilated leukocytes. Cancer Lett., 149, 115-123
DOI
PUBMED
ScienceOn
|
13 |
Robbers, M., Singh, R.P., Cunha, L.M. (1997) Osmotic-convective dehydro freezing process for drying kiwifruit. J. Food Sci., 62, 1039-1042
DOI
ScienceOn
|
14 |
Lee, H.E., Lim, C.I. and Do, K.R. (2007) Changes of characteristics in red pepper by various freezing and thawing methods. Korean J. Food Preserv., 14, 227-232
|
15 |
lwai. K.T. and Suzuki, F.H. (1979) Formation and accumulation of pungent principle of hot pepper fruits, capsaicin and its analogues in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stage after flowering. J. Agric. Biol. Chem., 43, 2493-2496
DOI
|
16 |
Park, J.B. and Koh, H.K. (1999) Development of drying system for fresh red pepper as processing material. Korean J. Capsicum Res. Coop., 5, 25-29
|
17 |
Vincent, K.A. and Ken, A.B. (1987) Rapid sample perparation method of HPLC analysis of capsaicinoids in Capsaicum fruits and oleoreions. J. Agric. Food Chem.,35, 777-779
DOI
|
18 |
Jeong, J.W., Jo, J.H., Kwon, D.J. and Kim, Y.B. (1990) Studies on the low-temperature storage of strawberry pulp and ped pepper paste by cryprotectants. Korean J. Food Sci. Technol., 22, 434-438
|
19 |
Kim, M.W. (2000) Molecular cloning and expression analysis of cDNA clones deferentially expressed in placenta of pungent and nonpungent pepper. Thesis for the degree of MS. Seoul National University
|
20 |
Bang, B.H., Seo, J.S. and Jeong, E.J. (2005) Effect of semi-dry red pepper powder on quality of Kimchi. Korean J. Food Nutr., 18, 146-154
|
21 |
Choi, J.H., Bae, R.N. and Mok, I.G. (2002) Effects of storage temperature and film packaging on the storability of fresh red pepper (Capsicum annuum L.). Korean J. Hort. Sci., 43, 293-296
|
22 |
Lee, G.H. and Jeong, C.S. (2001) Effects of CA storage
of red peppers and red bell peppers for long-term storage.
J. Food Eng., 5, 52-57
|
23 |
Bozkurt, H. and Erkmen, O. (2004) Effects of production techniques on the quality of hot pepper paste. J. Food Eng., 64, 173-178
DOI
ScienceOn
|
24 |
Lee, S.W. (1971) Physio-chemical studies on the after-ripening of hot pepper fruits. Korean J. Agric. Chem. Sci., 14, 43-50
|
25 |
Kim, J.Y., Keum, D.H. and Park, J.H. (1996) Evaluation of quality of red pepper with variations in drying methods. Korean J. Post-harvest Sci. Technol. Agric. Products, 3, 137-143
|
26 |
SAS (1998) SAS User's Guide Statisics, 3th ed., Statistical Analysis System Institude, Cary, NC, USA
|
27 |
Govindarajan, V.S. (1985) Capsicum-production, technology, chemistry and quality. PartⅠ. History, botany, cultivation and primary processing. CRC Crit. Rev. Food Sci. Nutr., 22, 109-176
DOI
PUBMED
ScienceOn
|
28 |
Lee, H.D., Kim, M.H. and Lee, C.H. (1992) Relationships between the taste components and sensory preference of korean red peppers. Korean J. Food Sci. Technol., 24,266-271
|
29 |
Kwon, D.J., Jo, J.H., Kim, H.K. and Park, M.H. (1990) Establishment of long-term storage condition of fresh red pepper paste. Korean J. Food Sci. Technol., 22, 415-420
|
30 |
Choi, S.M., Jeon, Y.S. and Park, K.Y. (2000) Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol., 32, 1251-1257
|
31 |
Kwon, D.J., Kim, Y.J., Lee, S. and Yu, J.Y. (1998) Technical development of hot sauce with red pepper. Korean J. Food Sci. Technol., 30, 391-396
|
32 |
Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci., 51, 571-573
DOI
|
33 |
Kim, D.Y., Rhee, C.O. and Shin, S.C. (1982) Color changes of red pepper by drying and milling method. Korean J. Agric. Chem. Sci., 25, 1-7
|
34 |
Kim, S., Park, J.H. and Wang, I.K. (2004) Composition of main carotenoids in Korean red pepper(Capsicum annuum, L.) and changes of pigment stability during the drying and storage process. J. Food Sci., 69, 39-44
|
35 |
Kim, S.A., Kim, K.S. and Park, J.B. (2006) Changes of various chemical components by the difference of the degree of ripening and harvesting factors in two single-harvested peppers (Capsicim annuum L.). Korean J. Food Sci. Technol., 38, 615-620
|
36 |
Shin H.H. and Lee, S.R. (1991) Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci., Technol., 23, 296-300
|
37 |
Kwon, D.J., Kim, J.H., Kim, H.K. and Park, M.H. (1990) Establishment of long-term storage condition of fresh red pepper paste. Korean J. Food Sci. Technol., 22, 415-420
|
38 |
Jeong, C.H. and Shim, K.H. (2001) Chemical components of unripe red and green pepper. J. Agric. Life Sci., 35, 39-45
|
39 |
Lawless, H.T. and Heymann H. (1998) Sensory evaluation of food. Chapman & Hall, NY, U.S.A., pp.230-233
|
40 |
Park C.R. (1975) A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Food Nutr., 8, 167-172
|
41 |
Tan, C.T. and Francis, F.J. (1962) Effect of processing temperature on pigments and color of spinach. J. Food Sci., 27, 232-234
DOI
|