참고문헌
- Koo, M.S. and Kim, H.J.: Shiga toxin producing Escherichia coli and foodborne disease. Safe Food, 6(4), 23-28 (2011).
- Kim, W.I., Jung, H.M., Kim, S.R., Park, K.H., Kim, B.S, Yun, H.J., Yun, J.C. and Ryu, K.Y.: Growth potential of Escherichia coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. J. Food Hyd. Safety, 26, 296-301 (2011).
- Branen, A.L.: Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAPCS, 52(1), 59-63 (1975). https://doi.org/10.1007/BF02901825
- Brewer, M.S., Sprouls, G.K., Russon, C.: Consumer attitutes toward food safety issues. J. Food Safety, 6, 29-34 (1983).
- Kim, D.H. and Lee, Y.C.: Quality changes in minced ginger prepared with frozen ginger during storage. Korean J. Food Sci. Technol., 36, 943-951 (2004).
- Sheo, H.J.: The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr., 28, 94-99 (1999).
- Kim, J.S., Koh, M.S., Kim, Y.H., Kim, M.K. and Hong, J.S.: Volatile flavor component of korean ginger (Zingiber officinale Roscoe). Korean J. Food Sci. Technol., 23, 141-149 (1991).
- Lee, J.Y. and Ahn, M.S.: Changes of antioxidative properties according to the heat- treatment of ginger extracts. Korean J. Soc. Food Sci., 10, 63-70 (1994).
- Connell, D.W.: The chemistry of the essential oil and oleoresin of ginger. The flavor industry, 1, 677-693 (1970).
- Bhattarai, S., Tran, V.H., Duke, C.C.: The stability of gingerol and shogaol in aqueous solutions. J. Pharm. Sci., 90, 1658-1664 (2001). https://doi.org/10.1002/jps.1116
-
Alfaro, M.J., Belanger, J.M.R., Padilla, F.C., Pare, J.R.J.: Influence of solvent matrix dielectric properties and applied power on the liquid-phase microwave-assisted processes
$(MAP^{TM})^1$ extraction of ginger. Food Res. Int., 36, 499-504 (2003). https://doi.org/10.1016/S0963-9969(02)00198-9 - Ziauddin, K.S., Rao, H.S. and Fairoze, N.: Effect of organic acids and spices on quality and self-life of meats at ambient temperature. J. Food Sci. Technol., 33, 255-258 (1996).
- Tansey, M.R. and Appleton, J.A.: Inhibition of fungal growth by garlic extract. Mycologia, 7, 397-401 (1978).
- Tammura, M.: Extraction of antimicrobial compounds from Allium sativum. Japan Patent 94 192 116 (1994).
- Sheo, H.J.: The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr., 28, 94-99 (1999).
- Kim, K.J., Do, J.R. and Kim, H.K.: Antimicrobial, antihypertensive and anticancer activities of garlic extracts. Korean J. Food Sci. Technol., 37, 228-232 (2005).
- Kim, J.H.: Anti-bacterial action of onion (Allium cepa L.) extracts against oral pathogenic bacteria. J. Nippon Univ. Sch. Dent., 39, 136-141 (1997). https://doi.org/10.2334/josnusd1959.39.136
- An, E.Y., Han, J.S. and Shin, D.W.: Growth inhibition of Listeria monocytogenes by pure compound isolated from extract of Morus alba Linne bark. Korean J. Food Sci. Technol., 29, 1236-1240 (1997).
- Park, U.Y., Chang, D.S. and Cho, H.R.: Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. Food Sci. Nutr., 21, 91-96 (1992).
- Kee, J.Y., Min, Y.K. and Kim, H.Y.: Isolation of antimicrobial substance from Schizandra chinensis Baillon and antimicrobial effect. Korean J. Food Sci. Technol., 33, 389-394 (2001).
- Ryu, H.Y., Bae, K.H., Kum, E.J., Park, S.J., Lee, B.H. and Sohn, H.Y.: Evaluation for antimicrobial, antioxidants activity of natural spices for fresh-cut yam. J. Life Sci., 17, 652-657 (2007). https://doi.org/10.5352/JLS.2007.17.5.652
- Yoon, S.Y., Lee, S.Y., Kim, K.B.W.R., Song, E.J., Leem S.J., Lee, C.J., Park, N.B., Jung, J.Y., Kwak, J.H., Nam, K.W. and Ahnm D.H.: Antimicrobial activity of the Sargassum fulvellum ethanol extract and the effect of temperature and pH on their activity. Korean J. Food Sci. Technol., 42, 155-159 (2010).
- Yoo, M.J., Kim, Y.S. and Shin, D.H.: Antibacterial effects of natural essential oils from various spices against Vibrio spices and their volatile constituents. Korean J. Food Sci. Technol., 38, 438-443 (2006).
- Lee, S.E., Park, C.G., Cha, M.S., Kim, J.K., Seong, N.S., Bang, K.H. and Bang, J.K.: Antimicrobial activity of essential oils from Mentha arvensis L. var. piperascens Malivaud and Agastache rugosa O. Kuntze on Escherichia coli and Samonella typhimurium. Korean J. Medicinal Crop. Sci., 10, 206-211 (2002).
- Lee, S.K.: Antimicrobial activity of Bamboo (Phyllostachys bambusoides) essential oil. J. Food Hyg. Safety, 15, 55-50 (2000).
- Kim, S.J., Shin, J.Y., Park, Y.M., Chung, K.M., Lee, J.H. and Kweon, D.H.: Investigation of antimicrobial activity and stability of ethanol extracts of Licorice root (Glycyrrhiza glabra). Korean J. Food Sci. Technol., 38, 241-248 (2006).
- Bozin, B., Mimica-Dukic, N., Simin, N. and Anackov, G.: Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. J. Agric. Food Chem., 54, 1822-1828 (2006). https://doi.org/10.1021/jf051922u
- McHugh, M.A. and Krukonis, V.J.: Supercritical fluid extraction, principle and practice. Butterworths Publishers, London, UK, pp. 181-195 (1986).
- Dzievak, J.D.: Innovative separation process finding it's way into the food industry. Food Technol., 40, 66-69 (1986).
- Brunner, G.: Gas extraction. Steinkopff Darmstadt Springer. New York. USA, pp 179-192 (1994).
- Lee, S.H., Cheon, J.K. and Ju, C.S.: Lipid extraction of sea tangle with supercritical carbon dioxide. Korean J. Food Eng. Prog., 4, 19-24 (2000).
- Lee, M.H., Lee, K.H. and Kim, K.T.: Quality Characteristics of Ginger (Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction. J. Food Hyg. Safety, 26, 36-42 (2011).
- Jung, S.H., Chang, K.S. and Ko, K.H.: Physiological effects of curcumin extracted by supercritical fluid from turmeric (Curcuma longa L.). Korean J. Food Sci. Technol., 36, 317- 320 (2004).
- Reverchon, E.: Supercritical fluid extraction and fraction-ation of essential oils and related products. J. Supercritical Fluids, 10, 1-37 (1997). https://doi.org/10.1016/S0896-8446(97)00014-4
- Woo, G.Y., Kim, K.H., Lee, M.J., Lee, Y.B. and Yoon, J.R.: A comparison of volatile compounds in pine extracts obtained by supercritical fluid extraction with those by simultaneous steam distillation and solvent extraction. Korean J. Food Sci. Technol., 31, 1268-1274 (1999).
- Lee, H.C., Seo, H.Y,, Shin, D.B., Park, Y.K., Kim, Y.S., Ji, J.R.. and Choi, H.D.: Supercritical fluid extracted of volatile components from strawberry. Korean J. Food Sci. Technol., 41, 615-621 (2009).
- Kim, M.L., Choi, K.H. and Park, C.S.: Growth inhibition of food-borne bacteria by juice and extract of ginger and garlic. J. East Asian Soc. Dietary Life, 10, 160-169 (2000).
- Ji, W.D., Jeong, M.S., Chung, H.C., Lee, S.J. and Chung Y.G.: Antimicrobial activity of distilled components of garlic (Allium sativum L.) and Ginger (Zingiber officinale Roscoe). Agric. Chem. Biotechnol., 40, 514-518 (1997).
- Chung, C.K., Park, O.K., Yoo, I.J., Park, K.M. and Choi, C.U.: Antimicrobial activity of essential oils of curry spices. Korean J. Food Sci. Technol., 22, 716-719 (1990).
- Hargreaves, L.L., Jarvis, B., Rawlinson, A.P. and Wood, J.M.: The british food manufacturing industries research association scientific and technical survey. pp. 88-91 (1975).
- Kim, M.L., Choi, K.G. and Park, C.S.: Antibacterial activity of powdered spice against Escherichia coli and Staphylococcus aureus. Korean J. Postharvest Sci. Technol., 7, 124-131 (2000).
피인용 문헌
- Stability Traits of Probiotics Isolated from Korean on Spices and Propolis vol.50, pp.3, 2014, https://doi.org/10.7845/kjm.2014.4041
- Comparative Study on The Composition of Essential Oil by Supercritical Carbon Dioxide Extraction and Hydro-distillation from Chamaecyparis obtusa Leaves vol.43, pp.4, 2015, https://doi.org/10.5658/WOOD.2015.43.4.494