1 |
Kim SY, Son SH, Ha JU, Lee SC. 2003. Preparation and characteristics of fried surimi gel containing king oyster mushroom (Plerotus-eryngii). J. Korean Soc. Food Nutr., 32(6):855-858
DOI
|
2 |
Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc., 25(1):73-78
|
3 |
Kwon CS, Lee EH, Oh KS. 1985. Effects of subsidiary materials on the texture of steamed alaska polloack meat paste. Bull Korean Fish Soc., 18(4):424-432
|
4 |
Kwon MJ, Nam TJ. 2006. Effect of mesangi (Capsociphon fulvescens) powder on lipid metabolism in high cholesterol fed rats. J. Korean Soc. Food Sci. Nutr., 35(5):530-535
DOI
|
5 |
Kwon YM, Lee JS. 2013. A study on the quality characteristics of fish cakes containing rice flour. Korean J. Human Ecology, 22(2):189-200
DOI
|
6 |
Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J. Soc. Food Cook. Sci., 26(3):381-389
|
7 |
Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi (Capsociphon fulvescens) powder. Korean J. Food Cook. Sci., 23(1):83-89
|
8 |
Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha ntenstinalis. Korean J. Food & Nutr., 21(3):300-305
|
9 |
Mun YJ, Yoo HJ, Lee KE, Kim JH, Pyo HB, Woo WH. 2005. Inhibitory effect on the melanogenesis of Capsosipon fulvescens. Yakhak Hoeji, 49(4):375-379
|
10 |
Park BH, Cho HS, Park SH. 2015a. Study on quality characteristics of fish paste containing cheonggukjang powder. Korean J. Food Cult., 30(2): 213-219
DOI
|
11 |
Park BH, Jung YJ, Cho HS. 2015b. Study on quality characteristics of fish paste containing curcuma aromatica powder. Korean J. Food Preserv., 22(1):78-83
DOI
|
12 |
Park JH. 2010. Quality characteristics of wet noodles added with maesangi powder and antioxidant effect of Capsosiphon fulvescens powder according to drying methods. MS Thesis, Chejong University, Korea, pp 10-20
|
13 |
Park BH, You MJ, Cho HS. 2015c. Quality characteristics of dried noodle containing capsosiphon fulvescens powder. J. East Asian Soc. Diet. Life, 25(3):300-308
DOI
|
14 |
Park HY, Lim CW, Kim YK, Yoon HD, Lee KJ. 2006. Immunostimulating and anticancer activities of hot water extract from Capsosiphon fulvescens. J. Korean Soc. Appl. Biol. Chem., 49(3):343-348
|
15 |
Park ID. 2013. Quality characteristics of fish paste containing Lagocephalus lunaris powder. Korean J. Food Cult., 28(5):657-663
DOI
|
16 |
Park ID, Cho HS. 2010. Quality characteristics of maejakgwas containing various levels of Enteromorpha intenstinalis powder. Korean J. Food Cult., 25(4):473-479
|
17 |
Park JC, Choi JS, Song SH, Choi MR, Kim KY, Choi JW. 1997. Heptooprotective effect of extracts and phenolilc compound from marine algae in bromobenzene-treated rats. Korean J. Phamacogn, 28(2):239-246
|
18 |
Park SH, Ko SH, Yoo SS. 2010. Quality characteristics of wet noodles added with freeze-dried maesangi powder. Korean J. Soc Food Cook. Sci., 26(6):831-839
|
19 |
Park YK, Kim HJ, Kim MH. 2004. Quality characteristics of fried fish paste added with ethanol extract of onion. J. Korean Soc. Food Sci. Nutr., 33(10):1049-1055
DOI
|
20 |
Seo JS, Cho HS. 2012. Quality characteristics of fish paste with shrimp powder. Korean J. Food Preserv., 19(5):519-524
DOI
|
21 |
Shin YJ. 2007. Quality characterization of fish paste containing lotus (Nelumbo nucifera) leaf powder. Korean J. Food Cook. Sci., 23(6):947-953
|
22 |
Cho HS, Kim KH. 2011. Quality characteristics of fish paste containing skate (Raja kenojei) powder. J. East Asian Soc. Diet. Life, 21(6):808-813
|
23 |
Son SM, Kwon HO, Lee JH. 2011. Physicochemical composition of Capsociphon fulvescens according to drying methods. J. Korean Soc. Food Sci. Nutr., 40(12):1582-1588
DOI
|
24 |
Woo KL, Kim JN, Ahn YK. 1995. Effect of some materials on the quality and protein denaturation of surimi gel. Theses Collection (The research institute of engineering technology, Kyungnam University) 13:191-201
|
25 |
Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H, Heo NC. 2005. Physicochemical composition fo seaweed fulvescens (Capsosiphon fulvescens). Korean J. Food Sci. Technol., 37(8):912-917
|
26 |
Akahance Y, Shimizu Y. 1990. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Japan J. Fish Soc., 56(1):139-146
DOI
|
27 |
AOAC. 1995. Official method of analysis 16th ed. Association of official analytical chemists, Washington DC., pp 10-40
|
28 |
Cho EK, Yoo SK. Choi YJ. 2011. Inhibitory effects of Maesaengi (Capsosiphon fulvescens) extracts on angiotensin converting enzyme and -glucosidase. J. Life Sci., 21(5):811-818
DOI
|
29 |
Cho HS, Kim KH. 2008. Quality characteristics of commercial slices of skate Raja kenojei. J. East Asian Soc. Diet. Life, 18(2):214-220
|
30 |
Cho HS, Kim KH. 2014. Quality properties of fish paste containing green laver powder. Korean J. Food Cult., 29(5):421-427
DOI
|
31 |
Han HA. 2002. A study of flavor on Capsosiphon fulvescens. MS thesis, Yosu National University, Yosu, Korea. pp 1-57
|
32 |
Choi SH, Kim SM. 2012. Development of giant squid (Ommastrehes bartrami) surimi-based products with gel texture enhancers and the effects of setting on gel quality. J. Korean Soc. Food Sci. Nutr., 41(9): 975-981
DOI
|
33 |
Choi SY, Choi EY, Lee KE, Song AS, Park SH, Lee SC. 2012. Preparation and quality analysis of fish paste containing styela clava tunic. J. Korean Soc. Food Sci. Nutr., 41(11):1591-1595
DOI
|
34 |
Chong KH, Lee CH. 1994. Function of nonfish proteins in surimi-based gel products. Korean J. Soc. Food Sci., 10(2):146-150
|
35 |
Do JR, Koo JS, Kim DS, Jo JH, Jo KS. 1994. Studies on the processing conditions of seasoned kelp products. J. Korean Fish Soc., 27(1):27-32
|
36 |
Food code. 2008. Korea foods industry association. Moonyoung company, Seoul. pp 72-398
|
37 |
Hew MS, Kim JS. 2002. Comparison of quality among boiled-dried anchovies caught from different sea. J. Korean Fish Soc., 35(2):173-178
|
38 |
Jang JA, Kim HA, Choi SK. 2010. Quality characteristics of fish cake made with silver pomfret (Pamus argenteus) with added wasabi powder. J. East Asian Soc. Diet. Life, 20(5):808-813
|
39 |
Jeong KA, Lee NG. 2010. A study on physiological activity and antioxidative activity of Maesaengi (Capsosiphon fulvescens) extract. J. Environ. Sci., 19(4):407-414
|
40 |
Jung KJ, Jung CH, Pyeun JH, Choi YJ. 2005. Changes of food components in Mesangi (Capsosiphon fulvescens), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times. J. Korean Soc. Food Sci. Nutr., 34(6):687-693
DOI
|
41 |
Kang KH, No BS, Seo JH, Hu WD. 1998. Food analysis. Sung Kyuon Kwan University Academic press, Seoul, Korea, pp 387-394
|
42 |
Kim HY, Kim IH, Nam TJ. 2009. Effects of Capsosipon fulvescens extracts on essential amino acids absorption in rats. J. Life Sci., 19(11):1591-1597
DOI
|
43 |
Kim JS, Byun GI. 2009. Making fish paste with yam (dioscorea japonica thumb) powder and its characteristics. Korean J. Culin. Res., 15(1):57-69
|
44 |
Kim KO, Kim SS, Sung NK, Lee YC. 2000. Method and practice of sensory evaluation. Shinkang coolpansa, Seoul. pp 58-97
|