참고문헌
- J Korean Soc Food Nutr v.23 no.1 Preparation of Mook with sea mustard and sea tangle -1. The optimum conditions of sea mustard and sea tangle Mooks Jung, Y.H.;Kim, G.B.;Choe, S.N.;Kang, Y.J.
- J Korean Soc Food Nutr v.23 no.1 Preparation of Mook with sea mustard and sea tangle -2. Calcium contents and histochemical changes during processing Mooks Jung, Y.H.;Cook, J.L.;Chang, S.H.;Kim, J.B.;Choe, S.N.;Kang, Y.J.
- J Korean Fish Socl v.31 no.1 Effect of low-molecularization on rheological properties of alginate Lee, D.S.;Kim, H.R.;Pyeun, J.H.
- J Korean Fish Socl v.28 no.2 Isolation and purification of fucoidans from Laminaria religiosa and Undaria pinnatifida in Korea Koo, J.G.;Jo, K.S.;Do, J.R.;Woo, S.J.
- Korean J Food Sci Technol v.16 no.3 Optimum conditions for extracting alginic acid from Undaria pinnatifida and amino acid composition of its extraction residue Kim, K.H.;Cheong, J.J.
- Phytochemistry v.28 Lipids of the marine red algae, chondrus crispus and polysiphonia lanosa Pettitt, T.R.;Jones, A.L.;Harwood, J.L. https://doi.org/10.1016/0031-9422(89)80020-2
- J Korean Soc Food Nutr v.20 no.4 Fatty acid composition of Miyeok(Undaria pinnatifida) and Pare(Enteromorpha compressa) Hong, J.S.;Kwon, Y.J.;Kim, Y.H.;Kim, M.K.;Park, I.W.;Kang, K.H.
- Korean J Food Sci Technol v.26 no.1 Development of combined method for extraction of sea tangle Kim, W.J.;Lee, J.K.;Chang, Y.S.
- Korean J Food Sci Technol v.24 no.4 Effect of temperature on some quality characteristics of aqueous extracts of sea mustard Choi, H.S.;Kim, S.S.;Kim, J.G.;Kim, W.J.
- Korean J Food Sci Technol v.26 no.1 Development of combined method for effective extraction of sea mustard Kim, W.J.;Choi, H.S.
- J Korean Soc Food Sci Nutr v.25 no.6 Inhibition of xanthine oxidase by seaweed extracts Kim, O.K.;Lee, T.G.;Park, Y.B.;Park, D.C.;Lee, Y.W.;Yeo, S.G.;Kim, I.S.;Park, Y.H.;Kim, S.B.
- Korean J Food Sci Technol v.24 no.4 Effect of HCl, sugar, salt and sequestrants on some quality properties of aqueous extracts of sea mustard Choi, H.S.;Kim, J.G.;Kim, W.J.
- Korean J Food Sci Technol v.14 no.4 Studies on the manufacture of Underia pinnatifida laver and it's physicochemical properties-I. Histochemical properties Kim, K.H.;Kim, C.S.
- Korean J Food Sci Technol v.15 no.3 Studies on the manufacture of Undaria pinnatifida laver and it's physicochemical properties-II. Chemical composition Kim, K.H.;Kim, C.S.
- J Korean Soc Food Sci Nutr v.27 no.3 Quality changes of meat patties by the addition of sea mustard paste Hwang, J.K.;Hong, S.I.;Kim, C.T.;Choi, M.J.;Kim, Y.J.
- J Korean Soc Food Nutr v.25 no.2 Effect of seaweeds addition on the physicochemical characteristics of soybean curd Kim, D.H.;Lim, M.S.;Kim, Y.O.
- J Korean Soc Food Sci Nutr v.28 no.3 Physicochemical and sensory characteristics of cake added sea mustard and sea tangle powder Ahn, J.M.;Song, Y.S.
- J Korean Soc Food Sci Nutr v.27 no.2 Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional alage-tea Jo, K.S.;Do, J.R.;Koo, J.G.
- J Korean Soc Food Sci Nutr v.28 no.2 Manufacture of citron jelly using the citronextract Kim, I.C.
- Korean J Soc Food Cookery Sci v.11 no.1 Influence of carrageenan addition on the rheological properties of Omija extract jelly Chun, H.J.
- Korean J Soc Food Cookery Sci v.11 no.5 Influence of carrageenan and pectin addition on the rheological properties of Omija extract jelly Sim, Y.J.;Paik, J.E.;Joo, N.M.;Chun, H.J.
- Korean J Soc Food Cookery Sci v.18 no.5 Quality charateristics of Omija jelly prepared with various starches Lyu, H.J.;Oh, M.S.
- Korean J Soc Food Cookery Sci v.12 no.3 Studies on making jelly and mold salad with grape extract Paik, J.E.;Joo, N.M.;Sim, Y.J.;Chun, H.J.
- Food hydrocolloids, Volume II Martin, G.
- J Food Sci Technol v.23 Kopelman and cogan: The extraction of carrageenan and its effect on the gel texture Rotbart, M.;Neeman, I.;Nussinovitch, I.J.
- Food Engineering Prograss v.4 no.1 Textural properties of ginger jelly Kim, Y.K.;Kim, S.S.;Chang, K.S.
- Korean J Soc Food Cookery Sci v.20 no.1 Optimization of jelly with addition of green tea powder using a response surface methodology Heo, H.Y.;Joo, N.M.;Han, Y.S.
- Korean J Food Sci Technol v.18 no.4 The effect of ingredients on the hardness of ginseng jelly by response surface methodology Lee, H.O.;Sung, H.S.;Suh, K.B.
- J Korean Soc Food Sci Nutr v.34 no.3 Development of jelly fortified with lactic acid fermented prickly pear extract Son, M.J.;Whang, K.;Lee, S.P. https://doi.org/10.3746/jkfn.2005.34.3.408
- Food Engineering Progress v.3 no.2 Studies on the efficient extration process of alginic acid in sea tangle Jung, J.Y.;Hur, S.S.;Choi, Y.H.
- Official Method of Analysis AOAC
- J East Asian Soc Dietary Life v.10 no.5 Effects of seaweed extracts and corn starch on the characteristics of acorns Mooks Youn, K.S.;Hong, J.H.;Kim, S.D.
- Korean J Food Sci Technol v.23 no.3 Instrumental and sensory characteristics of jelly Lee, T.W.;Lee, Y.H.;Yoo, M.S.;Rhee, K.S.