References
- Cho, Y.J., Kim, J.E. Chun, H.S. Kim, C.T. Kim, S.S. and Kim. C.J. (2003) Contents of resveratrol in different parts of grapes. Korean J. Food Sci. Technol., 51, 259-263
- Lacopini, P., Baldi, M., Storchi, P. and Sebastiani, L. (2008) Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content in vitro antioxidant activity and interaction. J. Food Comp. Anal., 21, 589-598 https://doi.org/10.1016/j.jfca.2008.03.011
- Yilmaz, Y., and Toledo, R.T. (2004) Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin and gallic acid. J. Agric. Food Chem., 52, 255-260 https://doi.org/10.1021/jf030117h
- Yoo, M.A., Kim, J.S., Chung, H.K., Park, W.J. and Kang. M.H. (2007) The antioxidant activity of various cultivars of grape skin extract. Food Sci. Biotechnol. 16, 884-888.
- Korea International Trade Association. (2009) http://www.kita.org. (2009. 1. 30)
- Yoo, M.A., Chung, H.K. and Kang, M.H. (2004) Optimal extract methods of antioxidant compounds from coat of grape dreg. Korean J. Food Sci. Technol., 36, 134-140
- Kwak, W.S., and Yoon. J.S. (2003) On-site survey and feed value evaluation on agro-industrial by-products. J. Anim. Sci. Technol., 45, 251-264 https://doi.org/10.5187/JAST.2003.45.2.251
- Faure, D., and Deschamps. A. (1990) Physiochemical and microbiological aspects in composting of grape pulps. Agric. Wastes, 34, 251-258
- Matsumoto, K., Kim, B.K., Oahn, V.T.K., Seo, J.H., Yoon, H.K., Park, M.K., Hwang, Y.S. and Chun, J.P. (2007) Comparison of sugar compositions and quality parameters during berry ripening between grape cultivars. Korean J. Hort. Sci. Technol., 25, 230-234
- Kang, H.C., Nam, S.Y., and Kim, T.S. (1999) Investigation on powder production using less commercial groups resulted from long-term storage. J. Postharvest Sci. Technol., 6, 87-91
- Kang, N.S., Kim, J.H., and Kim, J.K. (2007) Modillcation of quality characterestics of onion powder by hot-air, vacuum and freeze drying methods. Korean J. Food Reserv., 14, 61-66
- Chtmg, H.S., Hong, J.H., and Youn, K.S. (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from agaricus blazei and selected forming agents. Korean J. Food Reserv., 12, 247-251
- Lee,E.J. and Kwon, J.H. (2006) Characterisics of microwave-assisted extraction for grape seed components with different solvents. Korean J. Food Preserv., 13, 216-222
- Ahn, J.B. (2006) Development of red wine containing high level of trans-resveratrol with domestic grape. Food Eng. Pro., 10, 226-232
- Kim, J.S., Kim, S.H., Lee, W.K., Pyun, J.Y., and Yook, C. (1999) Effects of heat treatment on yield and quality of grape juice. J. Food Sci. Technol.. 31, 1397-1400
- Matsumoto, K., KIM, B-K., Oahn, V.T.K., Seo, J-H., Yoon, H-K., Park, M-K., Hwang, Y-S. and Chun, J-P. (2007) Comparison of sugar compositions and quality parameters during berry ripening between grape cultivars. Korean. J. Hort. Sci. Technol., 25, 230-234
- Aron, P.M. and Kennedy, J.A. (2007) Compositional investigation of phenolic polymers isolated from Vitis villifera L. cv. Pinot noir during fermentation. J. Agric. Food Chem., 55, 5670-5680 https://doi.org/10.1021/jf0704817
- Lee, E.J., Kim, J.S., and Kwon, J.H. (2008) Optimization of microwave-assisted extraction conditions for total catechin and electron donating ability of grape seed extracts. Korean J. Food Preserv., 15, 840-846
- Hatzidimitrioua, E., Nenadisa, N., and Tsimidou, M. Z. (2007) Changes in the catechin and epicatechin content of grape seeds on storage under different water activity (aw) conditions. Food Chem., 105, 1504-1511 https://doi.org/10.1016/j.foodchem.2007.05.032
- Manach, C., Scalbert, A., Morand, C., Remesy, C. and Jimenez. (2004) Polyphenol: food sources and bioavailability. Am. J. Clin. Nutr., 79, 727-747