옥수수 수염 추출액을 이용한 식혜 제조 = Manufacture of Sikhe(a Traditional Korean Baverage) Using Corn Silk Extracts

참고문헌 (Reference)

1 김원모, "흑미와 녹차 혼합분을 첨가한 식빵의 항산화성 및 품질 특성" 한국조리학회 14 (14): 1-13, 2008

2 모은경, "흑미를 첨가하여 항산화성이 강화된 배추김치의 개발 및 품질 특성" 한국식품저장유통학회 17 (17): 50-57, 2010

3 정영아, "흑미 색소물질에 함유된 페놀화합물의 항산화 특성" 한국식품영양과학회 32 (32): 948-951, 2003

4 김향희, "헛개나무열매 추출물을 첨가한 식혜의 품질특성과 저장성" 한국식품조리과학회 23 (23): 848-857, 2007

5 정창호, "코코아 폴리페놀 성분의 in vitro 항산화 활성" 한국식품저장유통학회 17 (17): 100-106, 2010

6 류복미, "저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교" 한국식품과학회 40 (40): 311-315, 2008

7 최상규, "옥발에서 항응고물질의 정제와 특성" 한국식품영양과학회 33 (33): 1262-1267, 2004

8 조계만, "약초 추출액을 사용하여 제조한 감주의 젖산발효" 한국식품과학회 40 (40): 649-655, 2008

9 김미리, "시판 식혜의 이화학적·관능적 품질특성" 한국식품영양과학회 31 (31): 728-732, 2002

10 박신인, "가루녹차를 첨가한 식혜 제조" 한국식품영양학회 19 (19): 227-233, 2006

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14 Kim MS, "Saccharification and sensory characteristics of sikhe made of pigmented rice" 31 : 672-677, 1999

15 Sun-LimKim, "Radical Scavenging Activity and Cytotoxicity of Maysin (C-glycosylflavone) isolated from Silks of Zea mays L." 한국작물학회 48 (48): 392-396, 2003

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19 Eun Sook An, "Inhibitory Effect of Corn Silk Extract on Growth of Food-BorneBacterial Pathogens" 한국식품과학회 15 (15): 138-142, 2006

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24 Suh HJ, "Characteristics of sikhe produced with malt of naked barley, covered barley and wheat" 29 : 716-721, 1997

25 Kim BS, "Changes of component in sikhe during saccharification" 12 : 125-129, 1984

26 허상선, "Change in the Composition of Ginseng Sikhye during the Saccharification Process" 한국식품저장유통학회 14 (14): 650-654, 2007

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30 Lee HJ, "A study on the making of sikhe" 14 : 685-693, 1976