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한국산 감자의 페놀 화합물 함량 분석에 관한 연구

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주제분류관광학

참고문헌 (18)

  1. 박우현, "빛의 종류가 감자 외피층의 chlorophyll 및 glycoalkaloids 함량에 미치는 영향", 한국외식산업학회지, 5(1), pp.61~72 (2009), 한국외식산업학회
  2. 김형준, "한국산 감자의 Phenol 화합물 동향에 관한 연구", 한국외식산업학회지, 5(1), pp.189~206 (2009), 한국외식산업학회
  3. Barbeau, W. E., "Effects of free and bound chlorogenic acid on the in vitro digestibility of ribulose biphosphate carboxylase from spinach", J Food Sci, 50, pp.1083~1087 (1985)
  4. Dao, L., "Distribution of glycoalkaloids in potato plants and commercial potato products", J Agric Food Chem, 40, pp.419~423 (1992)
  5. Dao, L., "Chlorophyll chlorogenic acid, glycoalkaloid, and peotease inhibitor content of fresh and green potatoes", J Agric Food Chem, 42, pp.633~639 (1994)
  6. Elliger, C. A., "Groth inhibitors in tomato (Lycoperisicon) to tomato fruit worm (Heliothiszea)", J Chem Ecol, 7, pp.753~758 (1984)
  7. Han, J. S., "Distribution of ascorbic acid in potato tubers and in homeprocessed and commercial potato foods", J Agric Food Chem, 52, pp.6516~6521 (2004)
  8. Hawkes, J. G., "The evolution of cultivated potatoes and their tuber-bearing wild relatives", Kultrup-flanze, 36, pp.189~208 (1988)
  9. Kozukue, N., "Physiological and chemical studies of chilling injury in pepper fruits", J Food Sci, 37, pp.708~711 (1972)
  10. Kozukue, N., "Changes in glyccoalkaloid content in four parts of a sprouted tuber and in potato tuber during storage", J Jpn Soc Hort Sci, 58, pp.231~235 (1989)
  11. Lee, J. S., "A Study of Rheology with Cooking Methods of Potato", Korean Journal of Culinary Research, 9, pp.85~97 (2003)
  12. Mattila, P., "Phenolic acids in potatoes, vegetables, and some of their products", J Food Com anal, 20, pp.152~160 (2007)
  13. Minamikawa, T., "Phenylalanine deaminase and tyrosine deaminase in sliced a black rot infested sweet potato root", Arch Biochem Biophys, 108, pp.573~574 (1964)
  14. Mondy, N. I., "Effect of peeling on total phenols, total glycoalkaloids, discoloration and flavor of cooked potatoes", J Food Sci, 53, pp.756~759 (1998)
  15. Molnar-Perl, L., "Inhibition of food browning by sulfer amino acids 3. Apples and potatoes", J Agric Food Chem, 38, pp.1652~1656 (1990)
  16. Sinden, S. L., "Bioassays of segregating plants. A strategy for studying chemical defense", J Chem Ecol, 14, pp.1941~1950 (1988)
  17. Sommer, N. F., "Fresh fruit temperatures and transit injury", Proc Amer Soc Hort Sci, 76, pp.156~162 (1960)
  18. Swain, T., "Economic importances of flavonoid compounds, In The Chemistry of Flavonoid Compounds", pp.513~552 (1962), MacMillian

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