참고문헌
- Kang JW. Algae. In: An illustrated book of the Korean plants. pp. 155-157. Samwha Publishing Co. 1968
- Shibata T, Fujimoto K, Nagayama K, Yamaguchi K, and Nakamura T. Inhibitory activity of brown algae phlorotannins against hyaluronidase, International Journal of Food Science and Technology, 37: 703-709, 2002 https://doi.org/10.1046/j.1365-2621.2002.00603.x
- Fukuyama Y, Kodama M, Miura I, Kinzyo Z, Mori H, Nakayama Y and Takahashi M. Antiplasmin inhibitor. VI. structure of phlorofucofuroeckol A a novel phlorotannin with both Dibenzo-1,4-dioxin and dibenzofuran elements, from Ecklonia Kurome OKAMURA, Chem. Pharm. Bull., 38(1): 133-135, 1990
- Kim JS. Foods of Jeju Island. pp. 22-24, Daewon Publishing Co., 1999
- No WS and Heo SH. Health aid foods and fuctional foods. p. 55, Hyoll Publishing Co., 1999
- Park JJ. Food analysis. pp.132-136, Shinkwang Publishing Co., 2001
- AOAC. Official methods of analysis. p. 184, Assoc. Offic. Analy. chem.
- Esaki H, Onozaki H, Kawakishi S and Osawa T. New antioxidant isolated from Tempeh. J. Agric. Food chem., 44: 696-700, 1996 https://doi.org/10.1021/jf950454t
- Blois MS. Antioxidant determination by the use of a stable free radical, Nature, 181: 1199-1201, 1958 https://doi.org/10.1038/1811199a0
- Nishikimi MM, Rao NA and Yagi K. The occurrence of superoxide anion in the research of reduced phenazine methosucfate and molecular oxygen. Biochemical and Biophysical Research Communications, 46(2): 849-859, 1972 https://doi.org/10.1016/S0006-291X(72)80218-3
- Chung SK, Osawa T and Kawakishi S. Hydroxyl radical scavenging effect of spices and scavengers from brown mustard. Biosci. Biotech. Biochem., 61: 118-122, 1997
- Duh PD, Tu YY and Yen GC. Antioxidant activity of water extract of Harng Jyur (chrysanthemum morifolium Ramat), Lebensm. - Wiss.u. - Technol., 32: 269-277, 1999 https://doi.org/10.1006/fstl.1999.0548
- Lim SJ. Retention of ascorbic acid in vegetables as influenced by various blanching methods. Korean J. Soc. Food Sci., 8(4): 411, 1992
- Fennema OG. Food chemistry. 3rd ed., pp. 543-544, Marcel Deckker, New York, 1996
- Lee HS.(1990). Food & Cookery Science, pp. 203-205, Kyomoon Publishing Co.
- Ahn MS. A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods. Korean J. Dietary Culture, 14(2): 177, 1999
- Selman JD. Vitamin retention during blanching of vegetables. Food Chem., 49: 137-147, 1993 https://doi.org/10.1016/0308-8146(94)90150-3
-
Marx M, Stuparic M, Schieber A, and Carle R. Effects of thermal processing on trans-cis-isomerization of
${\beta}$ -carotene in carrot juices and carotene-containing preparatoons. J. Agric. Food Chem., 83: 609-617, 2003 https://doi.org/10.1016/S0308-8146(03)00255-3 - Holland B, Welch AA, Unwin ID, Buss OH, Paul AA and Southgate OAT. McCance and Widdowson's The composition of Foods, 4th ed., p. 115, Royal Society of Chemistry, Fisheries and Food, London, UK, 1991
- Paul AA and Southgate DAT. McCane and Widdowson's The composition of foods, 5th ed., pp. 11-14, Ministry of Agriculture, Fisheries and Food, HMSO, London, UK, 1978
- Choi NS, Oh SS and Lee JM. Changes of biologically functional compopunds and quality properties of Aster scaber(Chamchwi) by blanching conditions. Korean J. Food Sci. Technol., 33(6): 745, 2001
- Yoon JY, Song MR and Lee SR. Effect of cooking conditions on the antithiamine activity of bracken. Korean J. Food Sci. Technol., 20(6): 801,1998
- Gil MIF and Tomas-Barberan, FA. Effect of postharvest storage and processing on the antioxidants of fresh-cut spinach. J. Agric. Food chem., 47: 2213-2217, 1999 https://doi.org/10.1021/jf981200l
- Jimenez-E A, Jimenez-J I, Pulio R and Saura-C F. Antioxidant activity of fresh and processed edible seaweeds. J. Sci. Food Agric., 81: 530-534, 2001 https://doi.org/10.1002/jsfa.842
- Standley. L, Winterton P, Marnewick JL, Gelderblom CA, Joubert E and Britz TJ. Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea. J. Agric. Food chem., 49: 114-117, 2001 https://doi.org/10.1021/jf000802d
- Zafrilla P, Ferreras F and Tomas-B FA. Effect of processing and storage on antioxidant ellagic acid derivatives and flavonoid of red raspberry jams. Agric. Food chem., 49: 3651-3655, 2001 https://doi.org/10.1021/jf010192x