과제정보
연구 과제 주관 기관 : 식품의약품안전청
참고문헌
- 장지현: 한국전래 발효식품사 연구. 수학사. 서울, p. 184 (1989).
- Hwang, S.Y., Am, Y.H. and Shin, G.M.: A study on the Quality of commercial red pepper powder. Korean J. Food & Nutr. 14, 424-428 (2001).
- Lee, H.D. and Lee, C.H.: Studies on the quality evaluation of Korean red pepper by color measurement. Korean J Dietary Culture 7, 105-112 (1992).
- Pfander, H.: Carotenoid: An overview. Meth. Enzymol. 213, 3-13 (1992). https://doi.org/10.1016/0076-6879(92)13105-7
- Hong, S.P., Kim, M.H., Hwang, J.K.: Biological functions and production technology of carotenoids. J. Korean Soc. Food Sci. Nutr. 27, 1297-1306 (1998).
- Shin, H.H. and Lee, S.R.: Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23, 296-300 (1991).
- Choi, S.M., Jeon, Y.S. and Park, K.Y.: Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol. 32, 1251-1257 (2000).
- 이삼섭, 정준호: 건고추 및 고춧가루 산업현황 및 농업 가공사업에 시사점, 농업경제연구소 연구보고서 (2010).
- Byun, M.W., Yook, H.S., Kwon, J.H. and Kim. J.O.: Improvement of hygienic quality long-term storage of dried red pepper by gamma irradiation. Korean J. Food Sci. Technol. 28, 482-489 (1996).
- KFDA: Food Code. pp. 5-21-6-5-21-7. Korean Food & Drug Administration. Seoul, Korea. (2011).
- Harrigan, W.F. and Mccane, M.E.: Laboratory methods in food and dairy microbiology. Academic Press, London. pp. 25-146 (1976).
- Hong, S.H.: The future of red pepper powder industry in Korea. Food Ind. Nutr., 4, 45-49 (1999).
- Cho, H.O., Kwon, J.H., Byun, M.W., Kim, Y.J. and Yang, J.S.: Effects of ethylene oxide fumigation and gamma irradiation on the quality of ground red and black peppers. Korean J. Food Sci. Technol., 18, 294-300 (1986).
- Moreira, P.L., Lourencao, T.B., Pinto, J.P. and Rall, V.L. Microbiological quality of spices marketed in the city of Botucatu, Sao Paulo, Brazil. J. Food Prot., 72, 421-424 (2009). https://doi.org/10.4315/0362-028X-72.2.421
- Witkowska, A.M., Hickey, D.K., Alonso-Gomez, M. and Wilkinson, M.G.: The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control, 22, 616- 625 (2011). https://doi.org/10.1016/j.foodcont.2010.10.014
- Philip, T. and Francis, F.J.: Isolation and chemical properties of capsanthin and derivatives. J. Food Sci., 36, 823-827 (1971). https://doi.org/10.1111/j.1365-2621.1971.tb03316.x
- Laul, M.S., Bhalerao, S.D., Rane, V.R. and Amla, B.L.: Studies on the sun drying of Chillies (Capsicum annum Linn.). Ind. Food Packer, 24, 22-25 (1976).
- Chang, K.S. and Kim, Z.U.: Studies on packaging of chillies (Capsicum annum) in flexible films, and their laminates. J. Korean Agr. Chem. Soc., 19, 145-154 (1976).
- Kim, D.Y. and Rhee, C.O.: Color and carotenoid changes during storage of dried red pepper. Korean J. Food Sci. Technol., 12, 53-58 (1980).
- Kim, D.Y., Rhee, C.O. and Shin, S.C.: Color changes of red pepper by drying and milling methods. J. Korean Agr. Chem. Soc., 25, 1-7 (1982).
- Lease, J.G. and Lease, E.J.: Factors affecting retention of red colour in peppers. Food Technol., 10, 368-375 (1956).
- Yun, H.K., Kim, K.Y., Kim, Y.C., Seo, T.C., Kim, I.S., Yoo, K.C. and Higashio, H.: Change of color and fruit component by temperature treatment after harvest of unripened fruit in hot pepper. J. Kor. Soc. Hort. Sci., 43, 289-292 (2002).
- Park, S,H., Koo, H.J., Lim, H.S., Yoo, J.H., Hwang, S.Y., Sihn, E.H., Park, Y.H., Lee, J.H., and Cho, J.S.: The physicochemical changes during storage of red pepper powder dried in hot-air by various processing methods. J. Korean Soc. Food Sci. Nutr., 32, 876-881 (2003). https://doi.org/10.3746/jkfn.2003.32.6.876
- Hwang, I.K., Kim, H.Y., Lee, J., Kim, H.R., Cho, M.C., Ko, I.B. and Yoo, S.M.: Quality characteristics of Cheongyang pepper (Capsicum annuum L.) according to cultivation region. J. Korean Soc. Food Sci. Nutr., 40, 1340-1346 (2011). https://doi.org/10.3746/jkfn.2011.40.9.1340
- Korean Standard Association: KS H2157:2008 - Red pepper ground (2008).
- Lung, P.A., Ebbenhorst-Seller, T. and Rijk, T.: Effect of hotair drying on flavour compounds of bell peppers (Capsicum annuum). J. Sci. Food Agric., 68, 355-365 (1995). https://doi.org/10.1002/jsfa.2740680315
- Chung, K.M. and Hwang, J.M.: Quality of single-harvested red peppers by drying methods. Korean J. Food Sci. Technol., 35, 329-333 (2003).
- Sigma-Aldrich. Particle Size Conversion. Avaliable from http:// www.sigmaaldrich.com/chemistry/stockroom-reagents/learning- center/technical-library/particle-size-conversion.html. Accessed April 3, (2012).
- Bae, T.J., Choi, O.S., Bahk, J.R., Kim, M.N. and Han, B.H.: Studies on oleoresin from spices - 1. Extraction of red pepper oleoresin. J. Korean Soc. Food Nutr., 20, 603-608 (1991).
피인용 문헌
- Stability of Four Limonoidal Substances of Neem Extract under Controlled Aquatic and Soil Conditions vol.18, pp.3, 2014, https://doi.org/10.7585/kjps.2014.18.3.156
- Bactericidal Efficacy of a Fumigation Disinfectant with Ortho-phenylphenol as an Active Ingredient Against Pseudomonas Aeruginosa and Enterococcus Hirae vol.29, pp.1, 2014, https://doi.org/10.13103/JFHS.2014.29.1.060
- Evaluation of Food Safety Performance and Food Storage Condition in Restaurants against Climate Change vol.29, pp.3, 2014, https://doi.org/10.13103/JFHS.2014.29.3.195
- Analysis on the Factors Influencing Risk Perception and Risk Taking Behavior to Japanese Fishery Products: Focused on Affect Factor vol.31, pp.3, 2016, https://doi.org/10.13103/JFHS.2016.31.3.167
- Bactericidal Efficacy of a Fumigation Disinfectant Containing Paraformaldehyde Against Salmonella Typhimurium vol.31, pp.3, 2016, https://doi.org/10.13103/JFHS.2016.31.3.216
- Evaluation of microbiological safety of commercial spices vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.706