References
- Cha, H. S., Park, M. S., & Park, K. M. (2001a). Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol, 33(4), 409-415.
- Cha, H. S., Lee, M. K., Hwang, J. B., Park, M. S., & Park, K. M. (2001b). Physicochemical characteristics of Rubus coreanus Miquel. Korean J Food Sci Technol, 30(6), 1021-1025.
- Chae, S. K., Kan,g K. S., Ma, S. J., Bang, K. Y., & Oh, M. H. (2000). Standard food analysis theory & practice. Seoul: Ji-Gu publishing co.
- Choi, Y. H. (2004). The chemical characterization and optimization for manufacturing beverage in Rubus coreanus Miquel. Unpublished master thesis, Chonbuk National University, Korea.
- Chung, S. J., Lim, C. R., & Noh, B. S. (2008). Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose. Korean J Food Sci Technol, 40(1), 47-55.
- Hong, S. P., Jeong, H. S., Jeong, E. J., & Shin D. H. (2006). Quality characteristic of beverage with gastrodia elata blume extract. J Fd Hyg Safety, 21(1), 31-35.
- Jeollabuk-do Statistics Data. (2009). Floricultureagricultural products major statistics data.
- Kang, C. S., Ma, S. J., Cho, W. D., & Kim, J. M. (2003). Stability of anthocyanin pigment extracted from mulberry fruit. J Korean Soc Food Sci Nutr, 32(7), 960-964. https://doi.org/10.3746/jkfn.2003.32.7.960
- Kim, D. H., Park, J. H., Kim, J. H., Kim, C. H., You, J. H., Kwon, M. C., & Lee, H. Y.(2005). Enhancement of immune activities of ephedrae herba and rubi fructus at low temperature extraction. Korean J Medicinal Crop Sci, 13(3), 81-86.
- Kim, E. M. (2011). Formulation and quality characteristics of noni beverages mixed with Red Ginseng, Rubus coreanus and pomegranate extracts. Korean J of Culinary Research, 17(1), 259-269.
- Kim, H., Lee, H. S., Shin, J. Y., & Kim, K. O. (2007). Sensory properties and consumer acceptability of coffee of drinks contained sucralose and acesulfame-K. Korean J Food Sci Technol, 39(5), 527-533.
- Kim, J. H., Kim, C. H., Kim, H. S., Kwon, M. C., Jo, S. Y., Song, Y. K., & Lee, H. Y. (2006). Immune-stimulatary and anti-stress activities of fractions from Rubus coreanus Miq, angelica gigas nakai, ephedra sinica stapf through the low temperature extraction. Korean J Medicinal Crop Sci, 14(1), 524-525.
- Kim, S. S. (2005). Conducting sensory evaluation at university, sensory consulting firm or research institute. Food Science and Industry, 38(1), 22-27.
- Kwon, K. H., Cha, W. S., Kim, D. C., & Shin, H. J. (2006). A research and application of active ingredients in bokbunja [Rubus coreanus Miquel]. Korean J Biotechnoa Bioeng, 21(6), 405-409.
- Kim, K. O., Kim, S. S., Seong, N. G., & Lee, Y. C. (1993). Application and method sensory evaluation. Seoul: Shinkwang publishing Co.
- Kwon, M. C., Kim, C. H., Na C. S., Kwak, H. G., Kim, J. C., & Lee, H. Y. (2007). Comparison of immuno-modulatory regulatory activities of Rubus coreanus Miquel by ultra high pressure extracts process. Korean J Medicinal Crop Sci, 15(6), 398-404.
- Lee, Y. J. (2010). Biological activities of mulberry fruit extracts and quality characteristics of processed foods with mulberry fruit powder. Unpublished master thesis, Sunchon National University, Korea.
- Lee, J. W. & Do, J. H. (2000). Determination of total phenolic compounds from the fruit of Rubus coreanus and antioxidative activity. J Korean Soc Food Sci Nutr, 29(5), 943-947.
- Lee, S. J. & Lee, K. G. (2009). Volatile analysis and preference measurement of Korean black raspberry wines from different regions. Food Engineering progress, 13(4), 302-307.
- Lee, S. Y., Suh, D. S., Lee, M. K., & Kim, K. O. (2005). Development of descriptive analysis procedure for evaluating the sensory characteristics of yeast leavened breads. Korean J Food Culture, 20(1), 53-60.
- Michael, O'Mahony., & Lee, H.S. (2005). The goles of sensory measurement: avoiding confusion. Food Science and Industry, 38(1), 8-14.
- Ministry for Food, Agriculture, Forestry and Fisheries. (2011). Domestic and foreign food industry monitoring. Domestic and foreign economic indicators (fruits & vegetables) vol. 4
- Park, M. S. (2001). Studies on the physicochemical characteristics and physiological activities of Rubus coreanus Miquel. Unpublished master thesis, Sungkyunkwan University, Korea.
- Park, N. Y., Kim, J. W., Woo, S. C., & Jeong, Y. J. (2010). Quality changes in pulp-containing apple juice upon addition of vitamin C. Korean J Food Preserve, 17(4), 451-456.
- Park, S. W., Jung, Y. S., & Ko, K. C. (1997). Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening. J Korean Soc Hort Sci, 38(6), 722-724.
- Park, Y. K., Choi, S. H., Kim, S. H., Jang, Y. S., Han, J. Y., & Chung, H. G. (2008). Functional composition and antioxidant activity from the fruits of Rubus coreanus according to cultivars. Mokchae Konghak, 36(1), 102-109.
- Rhim, J. W., & Lee, J. W. (2002). Degradation kinetics of anthocyanins in purple -fleshed sweet potato pigment concentrates and a Japanese plum juice based beverage. Korean J Food Sci Technol, 34(2), 238-243.
- Shin, K. S., Park, P. J., Boo, H. O., Ko, J. Y., & Han, S. S. (2003) Chemical components and comparison of biological activities on the fruit of natural Bogbunja (Rubus coreanus Miqual). Korean J Plant Res, 16(2), 109-117.
- Sohn, K. S., Seog, E. J., & Lee, J. H. (2006). Quality changes of orange juice as influenced by clarification methods. J Korean Soc Food Sci Nutr, 35(3), 378-382. https://doi.org/10.3746/jkfn.2006.35.3.378
- Suh, D. S., Kim, S. H., Hong J. H., & Kim, K. O. (2001). Application of quantitative descriptive analysis to commercial soybean curd. Korean J Dietary Culture 16(1), 58-64.
- Won, J. M. & Lee, S. I., (2007). Statistical survey analysis. Seoul: Pakyoungsa publishing Co.
- Won, T. Y., & Jung, S. W. (1999). Hangul SPSS statistical survey analysis. Seoul: Koryo information industry.
- Youn, A. R., Kwon, K. H., Kim, B. S., Noh, B. S., & Cha, H. S. (2009). Quality changes in Rubus coreanus Miquel during frozen storage. Korean J Food Preserve, 16(5), 618-622.
Cited by
- Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1041