참고문헌
- Anno, K. Terahata, H. Hayashi, Y. & N. Seno (1966). Isolation and Purification of fucoidan from Brown Seaweed Pelvetia wrightii, Agr. Biol. Chem., 30, 495. https://doi.org/10.1271/bbb1961.30.495
- AOAC(1990). Official methods of analysis, 15th ed. Association of official analytical chemists, Arlington, 17, 868, 931, 932.
- Ayako, Y. Y. Koichi & O. Keiichi(1992). Iodine distribution in blades of several Laminarias grown in the same sea area, Nippon Suisan Gakkaishi, 58, 1373-1379. https://doi.org/10.2331/suisan.58.1373
- Bernardi, G. & G. F. Springer(1962). Properties of highly purified Fucan, J. Biol. Chem., 273, 75-81.
- Cho, Y. J. Y. S. Im. H. Y. Park. & Y. J. Chi(2000), Changes of components in salt-fermented anchovy, Engraulis Japonicus sauce during fermentation, J. Korean Fish Soc. 33(1), 9-15.
- Choi, J. H. Rhim, C. H. Kim, J. Y. Yang, J. S. Choi, J. S. & Byun, D. S(1986). Basic studies in the development of alginic acid as a diet for the treatment of obesity, 1. The inhibitory effect of alginic acid as a deitary fiber on obesity. Bull. Kor. Fish. Soc., 19, 303-311.
- Choi, J. H. & Yoon, H. S.(1995). Manufacturing method of alginic acid added juice for preventing obesity, Korea patent system 95-26403
- Clugston G. A, Hetzel B. S. Iodine. In Modern Nutrition in Health and Disease. 8th ed.(1994), pp252-262, Lea & Febiger.
- Codex alimentarius commission, Codex General Standard for Food Additives, Codex Stan 302-2011.
- Committee on diet & health, NRC(1989). In diet and health. National academy press, Washington, D. C. 347-366.
- Cui, C. B. E. Y. Lee D.S Lee & S. S. Han(2002). Antimutagenic and anticancer effect of ethanol extract from korean traditional Doenjang added sea tangle, J. Korean Soc. food Sci. Nutr., 31, 322-328. https://doi.org/10.3746/jkfn.2002.31.2.322
- Ha, S. D. & A. J. Kim(2005). Technological trade in safety of jeotgal, Dept. of Food Science and Technology. 6, 46-64.
- Han, J. S. H. R. Cho & H. S. Cho(2005). Study for the Establishment of the quality index of low-salted Myungran-jeot, Korean J. Food Cookery Sci. 21, 440-446.
- Han, K. H. M. S. Choi C. K. Ahn M. J. Yoon & T. H. Song(2002). Soboru bread enriched with dietary fibers extracted from kombu, J. Korean Soc. food Cookery Sci., 18, 619-624.
- Hew, M. S. & J. S. Kim(2002). Comparison of quality among boiled-dried anchoves caught from different sea, J. Korean Fish Soc. 35, 173-178.
- Jeong, E. J. B. H. Bang(2003). The effect on the quantity of yogurt added water extracted from sea tangle, J. Korean food & Nutr., 16, 66-71.
- Joo, D. S. J. S. Lee S. Y. Cho S. J Shin & Lee E. H(1995). Change in funtional properties of alginic acid by enzymatic degradation, J. Korean Food Sci. Technol., 27, 86-91.
- Kang, Y. J. Ryu, K. T & Kim, H. S(1996). Preparation of cellular liquid from brown seaweeds for functional tonic products, J. Korean Soc. Food Nutr. 25, 94-103.
- Kim. D. S. Koo, J. K. Do, J. R.(1994). Manufacturing method of juice utilizing seaweed, Korea patent system 94-3495
- Kim, G. S.(1996). Softening processing method of kelp tissue, Korea patent system 96c16767.
- Kim, I. S. H. S. Kim B. W. Han K. T. Kang J. M Park H. S. Oh G. U. Han J. S. Kim M. S. Heu(2006). Preparation and quality characteristics of enzymatic salt-fermented pearl oyster, Pinctada fucata martensii, J. Kor. Fish. Soc. 39, 9-15. https://doi.org/10.5657/kfas.2006.39.1.009
- Kim, J. S. & K. J Kang(1998). Effect of Laminaria addition on the shelf-life and of bread, J. Korean food & Nutr., 11, 556-560.
- Kim, K. H. & D. J. Cheng(1984). Optimum conditions for extracting alginic acid from Undaria Pinnatifida and amino acid composition of its extraction residue, J. Korean Food Sci. Technol., 16, 336.
- Kim, S. A. K.H. Lee & D. K. Park(1970). Pigment stsbilization of fresh Undaria pinnatifida when treatment with ashes, Bull. Kor. Fish. Soc., 3, 120-128.
- Kim, S. J. S. J. Ma & H. L. Kim(2005). Probiotic properties of lactic acid bacteria and isolated from korean traditional food, Jeot-gal, Korean J. Food Preserv. 12, 184-189.
- Koo, J. C. K. S. Jo J. R. Do & S. J. Woo(1995). Isolation and purification pf fucoidans from Laminaria religiosa and Undaria pinnatifida in Korea, Bull. Korean Fish. SOc., 28, 227.
- Kwon, E. A. M. J. Chang & S. H. Kim(2003). Quantity characteristics of bread containing laminaria powder, J. Korean Soc. food Sci. Nutr., 32, 406-412. https://doi.org/10.3746/jkfn.2003.32.3.406
- Lee, D. S. H. R. Kim & J. H. Pyun(1998). Effects of low-molecularization on rheological properties of alginate, J. Korean Fish Soc., 31, 82-89.
- Lee, J. H. & N. J Sung(1983). The content of minerals in algae, J. Kor. Soc. Food Sci., 12, 51-58.
- Lee, K. H. B. K. Song I. H. Jeong B. I. Hong B. C. Chung & D. H. Lee(1997). Processing conditions of seasoning material of the mixture of laminaria and enzyme-treated mackerel meat, J. Korean Food Sci. Technol., 29, 77-81.
- Lee, W. D.(2001). Recent development of jeotgal(traditional korean fermented seafood) and its future, Food Ind. Nutr. 6, 23-27.
- Lim, Y. S.(2000). Studies on the quality standards for the grading of salt-fermented fish sauce, Ph.D. thesis, Pukyung National University, Busan, Korea.
- Lizima-Mizui, N. Fujihara, M. Himeno, J. Komiy-ama, K. Umezawa, I. & T. nagumo(1985). Antitumor Activity of Polysaccharide Fractions, Kitassato Arch. of Exp. Med., 58, 59.
- McCarron, D. A. & C. D. Morris(1985). Blood pressure response to oral calcium in persons with mild to moderate hypertension. Ann. Inter. Med., 103, 825-831. https://doi.org/10.7326/0003-4819-103-6-825
- Ministry of Oceans and Fisheries(2000). Experiment for processed food development utilizing laver, sea mustard and kelp.
- Moon, S. J. Kim. J. Y. Jung. Y. J. & Jung. Y. S(1998). The Iodine Content in Common Korean Foods, J. Kor. nut. 31, 206-212.
- Oh, K. S.(1995). The comparison and index components in quality of salt-fermented anchovy sauce that added sea tangles., Korean J. Food Sci. technol, 27, 487-494.
- Park, C. G.(1995). Extractive nitrogenous Constituents of anchovy sauce and their qyality standardization, Korean J. Food Sic. Technol. vol. 27, Nol. 4, 471-477
- Park, M. J.(1999), A study of a physiological properties and use of alginic acid., J. Resource Sci., 7, 217-240.
- Ryu, B. H. D. S. Kim K. J. Cho & D. B. Sim(1989). Antitumer activity of seaweeds toward saroma-180, J. Korean Food Sci. Technol., 21, 595-600.
- Sekimoto, K. A. Ando & S. Kamamine(1986). Comparison of extraction rate of minerals from Suboshi Haiboshi and Enzo Wakame(Undaria pinnatifida) during water immersion treatment, J. Japan Soc. Nutr. Food Sci., 19, 67.
- Seo, K. B. Choi, D. Y. Yoon, S. H.(1975). Seaweed utilizing processing experiment,(해조류 이용가공시험).
- Skoog D. A D. M West & F. J. Holler(1996). Fundamentrals of analytical chemistry, 7th Edition, Thomson Learning, Inc, USA.
- Skoryna, SC, E. Waldron and T.M. Paul(1965). Proc. V Intern. : Seaweed Symp., Pergamon, London, 395.
- Sorensen(1907). Biochem, Z, 7, 45
- Sosulski, F. W. & A. M. Cadden(1982). Composition and physiological properties of several sources of dietary fiber, J. Food Sci., 47, 1472-1477. https://doi.org/10.1111/j.1365-2621.1982.tb04964.x
- Takagi, K.(1975). Seaweeds as Medicine, advances of phycology in Japan, Castav, Fisher Jena., 321.
- Tashino, T.(1983). Analysis of nucleic acid related substsnces of dried purle laver. Bull, Japan Soc. Sci. Fish, 49, 1121-1125. https://doi.org/10.2331/suisan.49.1121
- Watanabe, Y.(1968). Oral presentation at the General meeting of Nippon Dieteticl and Food technology Society.
- You, B. J. Y. S. Lim I. H. Jeong & K. H. Lee.(1997). Effect of extracting and drying method on physical properties of alginates from sea tangle, Laminaria japonica, J. Kor. Fish. Soc., 36, 340-345.
- 日本厚生省編(1960). 食品衛生檢査指針 - I. 揮發性鑒基窒素, 日本衛生協會, 東京, 30-32.
피인용 문헌
- Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.35