1 |
Han SK, Kim SM. 2003. Antioxidative effect of salicornia herbacea L. grown in closed sea beach. J. Korean Soc. Food Sci. Nutr., 32(2): 207-210
DOI
|
2 |
Jeong YJ, Seo KI, Lee GD, Youn KS, Kang MH, Kim KS. 1998. Monitoring for the fermentation conditions of sweet persimmon vinegar using response surface methodology. J. East Asian Dietary Life, 8(1): 57-65
|
3 |
Jo JS. 1992. Food Material Science. pp 159-162. Munwoondang, Korea
|
4 |
Joo SY, Choi HY. 2014. Antioxidant Activity and Quality Characteristics of Pork patties Added with Saltwort (Salicornia herbacea L.) Powder. J. Korean Soc. Food Sci. Nutr., 43(8): 1189-1196
DOI
|
5 |
Yoon SS. 1991. Historical review of Korea kimchi. J. Korean Soc. Food Cult., 6(4): 467-477
|
6 |
Son HS, Kim HS, Ju JS. 1992. Effect of seaweed intake on the absorption of sodium, calcium, potassium and hypolipidemic mechanism in healthy male subjects. J. Korean Soc. Food Sci. Nutr., 21(5): 471-477
|
7 |
Jung BM, Jung SJ, Kim ES. 2010. Quality characteristics and storage properties of gat kimchi added with oyster shell powder and salicornia herbacea powder. Korean J. Food Cook Sci., 26(2): 188-197
|
8 |
Jung SJ. 1990 Korean Cooking. pp 41-42. Sinkwang Press, Seoul, Korea
|
9 |
Shim YH, Yoo CH, Cha GH. 2001 Quality changes of Oiji with various antimicrobial ingredients during fermentation. Korean J. Food Cook Sci., 17(4): 329-337
|
10 |
Sunjae. 2005. Temple Food of Sunjae Monk. Design-house, Seoul, Korea. pp 34-36
|
11 |
Han BR. 1999. 100 Kimchi We Need to Know. pp 10. Hyunamsa Seoul, Korea
|
12 |
Han BR. 2007. To see and learn again about Sangayorok. pp 241. Institute of Korean Royal Cuisine, Seoul, Korea
|
13 |
Yoon S, Lee JS, Hong WS. 1989. Effect of different processes on texture of fermented cucumber pickles. J. Korean Soc. Food Cult., 4(1): 103-108
|
14 |
Kim JG, Choi HS, Kim SS, Kim WJ. 1989. Changes in physicochemical and sensory qualities of Korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21(6): 838-844
|
15 |
Yu TJ. 2001. Food compatibility, pp 23-49. Academybooks, Seoul, Korea
|
16 |
Jeollanam-do Institute of Health and Environment. 2009. http://www.jihe.go.kr/data/envi/index.php?mode=view&bid=environment&cno=138&cur_page=1&s_username=&s_subject=checked&s_contents=checked&s_category=&q_box=함초&cate_box=&sortfield=[accessed 2009.06.18]
|
17 |
Kang IH, Lee KB. 1984. The Dietary Customs of Korea. pp 44-54. Samyoungsa, Korea
|
18 |
Kim CH, Yang YH, Lee KJ, Park WS, Kim MR. 2005 Quality characteristics of pickled cucumber prepared with dry salting methods during storage. J. Korean Soc. Food Sci. Nutr., 34(5): 721-728
DOI
|
19 |
Kim GJ, Lee KH. 2019. Optimization of Salt Concentration in Low-Salted Oiji (Traditional Korean Cucumber Pickle). J. East Asian Dietary Life, 29(1): 19-26
DOI
|
20 |
Kim MY, Kim M, Hwang JH, Kim SH, Jeong YJ. 2017. Comparison of quality characteristics of Doenjang reduced of sodium content. Korean J. Food Preserv., 24(6): 771-777
DOI
|
21 |
Kim SD. 1997. Salting and fermentation of kimchi. Korean J. Food Sci. Technol., 9: 187-196
|
22 |
Kim SM. 2017. Quality characteristics of low-salt kimchi with salt replaced by salicornia herbacea L. powder. J. Korean Soc. Food Cult., 28(6): 674-683
DOI
|
23 |
Lee YS, Kim EM. 2002. Effect of dietary Ca and Na levels on blood pressure and mineral metabolism in spontaneously hypertensive rats fed high fat diet. J. Nutr. Health, 35(8): 840-847
|
24 |
Lee HS, Choi JH, Kim YE, Lee CH. 2012. Effect of dietary intake of salicornia herbacea L. hot water extract on anti-obesity in diet-induced obese rats. J. Korean Soc. Food Sci. Nutr., 47(7): 950-956
|
25 |
Lee SR. 1992. Fermentation Food of Korea. Ewha Journal of Feminist Theology, Korea. pp 153
|
26 |
Lee YJ, Kim EH. 2013. Quality characteristics of sulgidduk added with saltwort (Salicornia herbacea L.) powder. Culi. Sci. & Hos. Res., 19(2): 203-214
DOI
|
27 |
Min JG, Lee DS, Kim TJ, Park JH, Cho TY, Park DI. 2002. Chemical composition of salicornia herbacea L. J. Korean Soc. Food Sci. Nutr., 7(1): 105-107
|
28 |
Park JE, Lee JY, Jang MS. 2011. Quality characteristics of yulmoo mul-kimchi containing saltwort (Salicornia herbacea L.). J. Korean Soc. Food Sci. Nutr., 40(7): 1006-1016
DOI
|
29 |
Park KS. 2002. If You Want to be Healthy, Check Out Your Constitution. pp 24. Phoenix, Korea
|
30 |
Park MW, Park YK, Jang MS. 1995. Changes in pectic substances of Korean pickled cucumbers with different preparation methods. J. Korean Soc. Food Sci. Nutr., 24(1): 133-140
|
31 |
Ryu KD, Chung DH, Kim JK. 2001. Comparison of radish cultivars for physicochemical properties and kakdugi preparation. Korean J. Food Sci. Technol., 32(3): 681-690
|
32 |
Jung ST, Lee HY, Park HJ. 1995. The acidity pH salt content and sensory scores change in oyijangachi manufacturing. J. Korean Soc. Food Nutr., 24(4): 606-612
|
33 |
AOAC. 2000. Official methods of analysis. 15th ed. Association of Official analytical chemists. IWashington DC.
|
34 |
Jung YS, Yoon HH. 2018. Quality characteristics of sausage with added glasswort (Salicornia hernacea L.) powder. Culi. Sci. & Hos. Res., 24(4): 95-103
DOI
|
35 |
Ahn EJ, Noh HY, Chung J, Paik HY. 2010. The effect of zine status on salty taste acuity, salty taste preference, sodium intake and blood pressure in Korean young adults. Korean J. Nutr., 43(2): 132-140
DOI
|
36 |
Ahn HG, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicorniaherbacea L.). J. Korean Soc. Food Cult., 25(1): 47-53
|
37 |
Cho YS, Kim SI, Han YS. 2008. Effect of slander glasswort extract yogurt on quality during storage. Korean J. Food Cook Sci., 24(2): 212-221
|
38 |
Choi HS, Ku KH, Kim HG, Kim WJ. 1990. Combined effect of salts mixture addition and brining in hot solution on the korean pickle fermentation. Food Sci. Biotechnol., 22(7): 865-870
|