References
- 김종화. 1999. 화색의 본질. 진솔. 서울. p 188
- 윤숙경 편역, 1998, 수운잡방, 주찬(김유, 1540), 신광출판사, 서울, p 268
- 이창복. 1982. 대한식물도감. 향문사. 서울. p 321
- 이효지, 조신호, 정낙원, 차경희 편역, 2007, 임원십육지-정조지(서유구 원저, 1798), 교문사, 경기도, pp 134-135
- 정양완 역주, 2008, 규합총서(빙허각이씨, 1809), 보진재, 경기도. pp 69-71
- 한복진. 1998. 우리가 정말 알아야 할 우리 음식 백가지1. 현암사. 서울. pp 445-446
- Hong JH, Park JS, Lee WY. 2008. Changes of Quality Characteristics of Dongchimi by Supercritical Carbon Dioxide as Sterilization Method. Journal of Food Science and Nutrition, 37(10):1330-1336 https://doi.org/10.3746/jkfn.2008.37.10.1330
- Hwang JH, Jang MS. 2001. Physicochemical properties of Dongchimi added with Jasoja (Perillae semen). Korean Journal of Food and Cookery Science. 17(6):555-564
- Jang JR, Kim KK, Lim SY. 2009. Effects of Solvent Extracts from Dried Beet (Beta vulgaris) on Antioxidant in Cell Systems and Growth of Human Cancer Cell Lines). J. Korean Soc Food Sci Nutr. 38(7):832-838 https://doi.org/10.3746/jkfn.2009.38.7.832
- Jang MS, Park JE, Kim HL. 2000. Sensory and Microbiological Properties of Dongchimi added with Gatt (Brassica juncea). Korean Journal of Food and Cookery Science, 16(1):57-64
- Jeong DS, Lim KH, Jeong WC. 1997. Effect of Low Temperature Storage and Nisin Treatment to Extend the Shelf Life of Mul-Kimchi (Modified Dongchimi. The Journal of the Natural Science Institute: 9(0):76-80
- Jo JS, Hwang SY, 1988. Standardization of kimchi and Related Products (2). Korean J. Dietary Culture. 3(3):301-307
- Joo YH, Park JH, Choung MG, Yun SG, Chung KW. 2004. Variation of Conterns Color Differnce of Anthocyanin by Different Cultivation Year in Blanck Soybean Seed. Korean J. Crop Sci. 49(6):507-511
- Kanner J. Harsel S. Granit R. 2001. Betalains-a new class of dietry cationized antioxidants. J. Agric Food Chem. 49:5178-5185 https://doi.org/10.1021/jf010456f
- Kang KO, Sohn HJ, Kim WJ. 1991. Changes in chemical and sensory Properties of Dongchimi during Fermentation. Korean Journal of Food Science and Technology, 23(3):267-271
- Kim HW, Kim JB, Chu SM, Kim SY, Kim SN, Cho YS, Cho SM, Baek HJ, Park HJ, Kim JH, Lee DJ. 2010. Analysis of Anthocyanin Composition and Content Contained from Grains of the Korean Purple Rice Varieties by Liquid Chromatography with Diode Array Detection and Electrospray Ionization/Mass Spectrometry (LC-DADESI/MS)). J. Korean Society of International Agriculture, 22(3):267-272
- Kim SL, Hwang JJ, Song J, Song JC, Jung KH. 2000. Extraction, Purification, and Quantification of Anthocyanins on Colored Rice, Black soybean, and Black Waxy Corn. Korean J. Breek. 32(2):146-152
- Lee DH, Park SJ, Park JY. 1999. Effects of Freezing and Thawing Methods on the Quality of Dongchimi. Korean Journal of Food Science and Technology, 31(6):1596-1603
- Lee JW, Lee HH, Rhim JW, Jo JS. 2000. Determination of the Conditions for Anthocyanin Extraction from Purple - Fleshed Sweet Potato. J. Korean Soc. Food Sci. Nutr. 29(5):790-795
- Lee TS, Jang YM, Hong KY, Park SK, Park SK, Kwon YK, Paik JS, Chang SY, HwangHS, Kim EJ, Han YJ, Kim BS, Won HJ, Kim MC. 2005. Survey of Beet Red Contents in Foods using TLC, HPLC. J. Food Hygiene and Safety, 20(4):244-252
- Macdougal DB. 2002. Colour in food. CRC Press. New York. pp 155-315
- Moon SW, Jang MS. 2004. Effect of xylitol on the taste and fermentation of Dongchimi. Korean Journal of Food and Cookery Science. 20(1):42-48
- Nobuhiro S, Yutaka A, Katuhiro W, Takatoshi K, Yukihoro G, Taiji A, Yoshiro O. 2005. Amaranthin in feather cockscombs is synthesized via glucuronylation at the cyclo-DoPA glucoside step in the betacyanin biosynthetic pathway, Journal of Plant Research, 1:224-237
- Noh JS, Kim JH, Lee MJ, Kim MH, Song YO. 2009. Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi. J. Kimch Science and Technology, 12(0):51-58
- Palada MC, Crossman SMA. 1999. Evaluation of tropical leaf vegetables in the Virgin Islands, In: Janick. J. (Ed), Perspectives on New Crops and New Uses. ASHS press. Alexandria. pp 338-393
- Park BH. 2005. Effect of Glue Plant (Codium Fragile)on Physicochemical Characteristics of Dongchimi During Fermentation. J. Korean Society of Dietary Culture. 20(5):508-515
- Park KH. 1979. Studies on anthocyanin pigment of mustard leaf. J. Korean Agric Chem Soc 22:33-38.
- Park JE, Jang MS. 2006. Effects of Wasabi (Wasabia japonica Matsum) on the Microbiological and Sensory Characteristics of Dongchimi. Journal of Food Science and Nutrition, 35(8):1057-1063 https://doi.org/10.3746/jkfn.2006.35.8.1057
- Piattelli M, Impellizzeri G. 1970. 2-Descarboxybetanidin, a minor betacyanin from Carpobrotus acinaciformis. Phytochemistry, 9:2553-2556 https://doi.org/10.1016/S0031-9422(00)85776-3
- Pyo YH, Yoon MY, Choe TB. 2008. The Effect of Celosia cristata L. ethanol Extract on Anti-oxidant & Anti-aging Activity. KSBB Journal, 23(5):431-438
- Son SY, Choi HR, Choi EH. 2005. Effect of Herbs on the Growth-Inhibition of Lactic Acid Bacteria and Quality Characteristics of Dongchimi. Korean Journal of Food Science and Technology. 37(2):241-246
- Wehmer C. 1929. Die Pflanzenstoffe, 2nd Edition. Fischer Verlag, Jena. 1 p 299
- Xu GJ, Zi JG, Hua JG, Miao JG. 1996. Encyclopedia of Chinese Medicine, China Medicine Sci. Technol. Beijing, 2(0):509-511
Cited by
- Antioxidant and Antiobesity Activity of Natural Color Resources vol.24, pp.6, 2014, https://doi.org/10.5352/JLS.2014.24.6.633