참고문헌
- 김우정, 구경형 (2001) 식품관능검사법. 효일출판사, 서울. pp 33-49, 109-119.
- 송문섭, 이영조, 조신섭, 김병청 (1989) SAS를 이용한 통계자료 분석. 자유아카데미, 서울. pp 61-84.
- 신민자 (1987) 죽의 문화. 국민영향. 6: 32.
- 한국식품영양과학회 (2000) 식품영양실험핸드북. 효일출판사, 서울. p 293-297.
- Augusti KT (1996) Therapeutic values of onions and garlic. Indian J Experimental Biology 34: 634.
- Beutel JA, Winter FH, Manners SC, Miller MW (1976) A new crop for California kiwi fruit. Calif Agric 30: 5.
- Cho HJ, Ahn CK, Yeom CA (1996) A study on the preference of Hobakjook upon material & mixing ratio change. Korean J Soc 12: 146-152.
- Garcia-Martinez E, Ruiz-Diaz G, Martinez-Monzo J, Camachom M, Martinez-Navarrete N, Chiralt A (2002) Jam manufacture with osmotic dehydrated fruit. Food Res Int 35: 301-306. https://doi.org/10.1016/S0963-9969(01)00200-9
- Gerschenson LN, Rojas AM, Marangoni AG (2001) Effects of processing on kiwi fruit dynamic rheological behavior and tissue structure. Food Res Int 34: 1-6. https://doi.org/10.1016/S0963-9969(00)00121-6
- Han ES (1993) Fruits storage and processing technology in Korea. Agricultural Cooperative Development Institute. p 143.
- Han KH, Oh JC, Ryu CH (2004) A study on the optimization for preparation conditions of gennination brown rice gruel. J Korean Soc Food Sci Nutr 33: 1735-1741. https://doi.org/10.3746/jkfn.2004.33.10.1735
- Han O, Lee CH, J KH (1994) A study development of gruels manufactured goods. Korea Food Res Int 11155-0472, 7: 19.
- Hong JH, Youn KS, Choi YH (1998) Optimization for the process of osmotic dehydration for the manufacturing of dried kiwi fruit. Korean J Food Sci Technol 30: 348-355.
- Hur SH, Lee HJ, Hong JH (2002) Characterization of materials for retort processing in oyster porridge. J Korean Soc Food Sci Nutr 31: 770-774. https://doi.org/10.3746/jkfn.2002.31.5.770
- Hwang SH, Chung HS, Youn KS (2006) Quality characteristics of ripened pumpkin powder and gruel in relation to drying methods, J East Asian Soc Dietary Life 16: 180-185.
- Jin SK, Kim IS, Song YM, Park KH, Ha JH, Kang SM, Kim IJ, Kim JH, Park YS, Lee CB (2006) Effect of feeding probiotics on quality characteristics of pork. J Inti Agric 18: 105-111
- Kim JS, Sohn JW, Yeom CA (1996) Characteristics of white and black sesame gruels with different mixing ratio and decortication. Korean J Soc Food Sci 12: 547-556.
- Kim MH, Lee YJ (2002) A study on standardizing a recipe for kiwi salad dressing. J East Asian Soc Dietary Life 12: 407-414.
- Kim MH, Lee YJ, Kim DS, Kim DH (2003) Quality characteristics of fruits dressing. Kor J Food Cookery Sci 19: 165-173.
-
Kim MJ, Kim JH, Oh HK, Chang MJ, Kim SH (2007) Scasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ascorbic acid, and
$\beta-carotene$ contents. Kor J Food Cookery Sci 23: 423-432. - Lee EJ, Seo HS, Lee SY, Kim SH, Hwang IK (2006) Quality characteristics of black seasame gruel with high-dietary fiber rice goami 2. The Korean Society of Food & Cookery Science 22: 940-948.
- Lee GD, Kim HG, Kim JG, Kwon JH (1997) Optimization for the preparation conditions of instant rice gruel using oyster mushroom and brown rice. Korean J Food Sci Technol 29: 737-744.
- Lee HJ, Pak HO, Lee SY (2005), A study of optimum conditions in preparing gruel with black bean germ sprout source. Korean J Food & Nutr 18: 287-294.
- Lee SH, Jang MS (1994) Physicochemacal properties of Jatjook as influenced by various levels of pinenut. Korean J Food Sci Technol 10: 99-103.
- Lweis DA, Luh BS (1988) Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis. J Food Biochem 12:147. https://doi.org/10.1111/j.1745-4514.1988.tb00368.x
- Morimoto K, Furuta E, Hashimoto H, Inouye K (2006) Effects of high concentration of salts on the esterase activity and structure of a kiwi fruit peptidase, actinidain. J Biochem (Tokyo) 139: 1065-1071. https://doi.org/10.1093/jb/mvj106
- Oh YJ, Hwang IJ, Ko YH (1996) Development of carrotfishery soups improved from traditional gruel of Cheju island. Korean J Soc Food Sci Technol 12: 331-338.
- Park JL, Kim JM, Kim JK (2003) A study on the optimum ratio of the ingredients in preparation of black separatigruels. Korean J Soc Food Cookery Sci 19: 685-693.
- Seo BH, Sung KH (2008) A study of preparing gruel and quality characteristics of tomato gruel. Korea Academy of Foodservice Industry and Management 4: 63-78.
- Song JY, Shin MS (1998) Solublity patterns and gelatinization properties of waxy rice starches. The Korean Society for Applied Biological Chemistry 41: 516-521.
- Soufleros EH, Pissa I, Petridis D, Lygerkis M, Mermelas K, Boukouvalas G, Tsimitakis E (2001) Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimization of its composition. Food Chem 75: 487-500. https://doi.org/10.1016/S0308-8146(01)00207-2
- Sugiyama S, Hirota A, Okada C, Yorita T, Sato K, Ohtsuki K (2005) Effect of kiwifruit juice on beef collagen. J Nutr Sci Vitaminol (Tokyo) 51: 27-33. https://doi.org/10.3177/jnsv.51.27
- Sugiyama S, Ohtsuki K, Sato K, Kawabata M (1997) Enzymatic properties, substrate specificities and pH-activity profiles of two kiwi fruits proteases. J Nutr Sci Vitaminol (Tokyo) 43: 581-589. https://doi.org/10.3177/jnsv.43.581
- Youn KS, Choi YH (1998) The quality characteristics of dried kiwi fruit using different drying methods. Food Eng Prog 2: 49-54.