References
- Akagi T, Ikegami A, Suzuki Y, Yoshida J, Yamada M, Sato A, Yonemori K. 2009. Expression balances of structural genes in shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) fruit. Planta 230:899-915 https://doi.org/10.1007/s00425-009-0991-6
- Cha YJ, Jung YS, Kim JW, Youn KS. 2011. Quality characteristics and antioxidative activity of mung bean starch gels added with carrot, spinach and mulberry juice. J East Asian Soc Dietary Life 21:46-52
- Chang KM. 2007. Manufacturing of functionalized color Mook by addition of the color and flavor from natural foods. Journal of the Korean Society of Food Culture 22:365-372
- Choi EJ. 2002. Studies on gelling characteristics of mungbean starch by addition of ingredients. Doctorate Thesis, Catholic Uni. Bucheon, Korea
- Chung JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr 31:738-742 https://doi.org/10.3746/jkfn.2002.31.5.738
- Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristic of functional cookies with added potato peel. Korean J Food Cookery Sci 20:63-69
- Heo JC, Lee KY, Lee BG, Choi SY, Lee SH, Lee SH. 2010. Anti-allergic activities of ultra-fine powder from persimmon. Korean J Food Preserv 17:145-150
- Im CY, Jeong ST, Choi HS, Choi JH, Yeo SH, Kang WW. 2012. Characteristics of Gammakgeolli added with processed forms of persimmon. Korean J Food Preserv 19:159-166 https://doi.org/10.11002/kjfp.2012.19.1.159
- Jeong CJ, Yun JS, Lee ML. 2004. Effects of phenolic compounds of persimmon leaves on antioxidative system and miscellaneous enzyme activities related to liver function in ethanol-induced hepatotoxicity of rats. Korean J Food Preserv 11:79-87
- Kim AJ, Joung KH, Shin SM. 2011a. Quality characteristics of Chungpomook using black garlic extract. Korean J Academia-Industrial Co Soc 12:3994-4000 https://doi.org/10.5762/KAIS.2011.12.9.3994
- Kim AJ, Jung JJ, Lee MS, Joo NM, Jung EK. 2012a. Quality characteristics of mungbean Mook added with Gugija (Lycii fructus) infusion. J Korean Diet Assoc 18:213-221 https://doi.org/10.14373/JKDA.2012.18.3.213
- Kim AJ, Shin SM, Joung KH. 2011b. Quality characteristics of Chungpomook using black ginseng extract. Korean J Academia-Industrial Co Soc 12:3994-4000 https://doi.org/10.5762/KAIS.2011.12.9.3994
- Kim EM. 2009. Quality characteristics of mung bean starch jellies made with different levels of white lotus steam juice. J East Asian Soc Dietary Life 19:943-949
- Kim HS, Kim MJ, Lee MS, Lee GS, Kim AJ. 2012b. Quality characteristics of Nokdumook using Yangha (Zingiber mioga R.) powder. Korean J Food Nutr 25:521-528 https://doi.org/10.9799/ksfan.2012.25.3.521
- Lee HJ. 2002. Food Culture of Korea. p. 256. ShinKwang. Seoul, Korea
- Lee JS. 1981. Studies on the cooking quality of mungbean starch part 2. The properties of starch gel. Korean J Soc Food Sci 14:130-136
- Lee YU, Huang GW, Liang ZC, Mau JL. 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Technol 40:823-833 https://doi.org/10.1016/j.lwt.2006.04.002
- Maruyama K, Sato S, Ohira T, Maeda K, Noda H, Kubota Y, Nishimura S, Kitamura A, Kiyama M, Okada T, Imano H, Nakamura M, Ishikawa Y, Kurokawa M, Sasaki S, Iso H. 2008. The joint impact on being overweight of self reported behaviours of eating quickly and eating until full: cross sectional survey. BMJ 337:1091-1093
- Park GS, Kwon JH, Huh SM. 1999. Quality characteristics of Salku-Pyun with various starches. J East Asian Soc Dietary Life 9:452-460
- Park JH, Kim EM. 2010. Changes in the quality characteristics of mung bean starch jelly with white lotus (Nelumbo nucifera) root powder added. Korean J Culinary Res 16:180-190
- Park MH, Choi C, Son GM, An BJ, Bae MJ. 2000. Effect of polyphenol compounds from persimmon leaves on antiallergy. J Korean Soc Food Nutr 29:116-119
- Park YJ, Kang MH, Kim JI, Park OJ. 1995. Changes of vitamin C and superoxide dismutase (SOD)-like activity of persimmon leaf tea by processing method and extraction condition. Korean J Food Sci Technol 27:281-285
- Ryu HM, Jeon DK, Kim SA, Chung HJ. 2013. Antioxidant and quality characteristics of mungbean starch gel added with peach seed powder. Korean J Food Preserv 20:372-378 https://doi.org/10.11002/kjfp.2013.20.3.372
- Seong JH, Han JP. 1999. The qualitative differences of persimmon tannin and the natural removal of astringency. Korean J Postharvest Sci Technol 6:66-70
- Shin DS, Park HY, Kim MH, Han GJ. 2011. Quality characteristics of bread with persimmon peel powder. Korean J Food Cookery Sci 27:589-597 https://doi.org/10.9724/kfcs.2011.27.5.589
- Swain T, Hillis WE, Oritega M. 1959. Phenolic constituents of Ptunus domestioa. I. Quantitative analysis of phenolic constituents. J Sci Food Agric 10:63-68 https://doi.org/10.1002/jsfa.2740100110
- Umekawa H, Takada Y, Furuichi Y, Takahashi T, Achiwa Y, Komiya T, Yoshida S. 1999. Inhibition of eukaryotic DNA polymerase by persimmon extract and related polyphenols. Biochem Mol Biol Int 47:795-801
- Woo JY, Paek NS, Kim YM. 2005. Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts. Korean J Food Nutr 18:28-38
- Yoo KH, Kim SJ, Jeong JM. 2011. Effects of persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and persimmon by-products on blood glucose level. J Korean Soc Food Sci Nutr 40:682-688 https://doi.org/10.3746/jkfn.2011.40.5.682
- Young CT, How JSL. 1986. Composition and Nutritive Value of Raw and Processed Fruits. Commercial Fruit Processing. 2nd ed. Avi Publishing Co, pp. 531-564. Westport, CT, USA
Cited by
- Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.016
- Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.906
- Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.301
- 스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성 vol.30, pp.4, 2017, https://doi.org/10.9799/ksfan.2017.30.4.653
- Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder vol.16, pp.4, 2013, https://doi.org/10.20402/ajbc.2018.0238
- Antioxidant Activity and Quality Characteristics of Yanggaeng Supplemented with Ripe Daebong Persimmon Powder vol.31, pp.1, 2020, https://doi.org/10.7856/kjcls.2020.31.1.25