본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

연잎차 제조와 그 품질 특성
Preparation of Lotus Leaves Tea and Its Quality Characteristics

김동청   (순천제일대학 식생활과UU0000843  ); 김동원   ((주)명설차  ); 인만진   (청운대학교 식품영양학과UU0001256  );
  • 초록

    초록이 없습니다.


  • 주제어

    lotus leaves .   tea .   preparation process.  

  • 참고문헌 (8)

    1. Lee, M. W., Kim, J. S., Cho, S. M., Kim, J. H. and Lee, J. S. (2001) Anti-diabetic constituent from the node of lotus rhizome (Nelumbo nucifera Gaertn). Nat. Prod. Sci. 7, 107-109 
    2. So, S. (1999) Physiologically active functions of green tea. Proceedings of the Korean Journal of Food and Nutrition Conference, 5-18 
    3. Kim, J. S. and Jeon, J. B. (2003) Tea and food using the lotus. J. Korean Soc. Women's Culture 11, 107-124 
    4. Ls Cour, B., Molgard, P. and Yi, Z. (1996) Traditional Chinese medicine in treatment of hyperlipidaemia. J. Ethnopharmacol. 46, 125-129 
    5. Zelenski, S. G. (1977) Alkaloids of Nelumbo lutea (Wild.) pers. (Nymphaeaceae). J. Pharm. Sci. 66, 1627-1628 
    6. Sinha, S., Mukerjee, P. K., Mukerjee, K., Pal, M., Mandland, S. C. and Saha, B. P. (2000) Evaluation of antipyretic potential of Nelumbo nucifera stalk extract. Phytother. Res. 14, 272-274 
    7. National Rural Living Science Institute, R. D. A (2001) In Food Composition Table. 6th revision 
    8. Son, T. W., Sung, J. W., Kang, W. W. and Moon, K. D. (2003) In Food Processing. Hyungseul Publishing Co., Seoul, Korea 
  • 이 논문을 인용한 문헌 (18)

    1. Kim, Dong-Chung ; Kim, Dong-Won ; Lee, Sung-Dong ; In, Man-Jin 2006. "Preparation of Barley Leaf Powder Tea and Its Quality Characteristics" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 35(6): 734~737     
    2. Han, Kee-Young ; Yoon, Sook-Ja 2007. "Quality Characteristics of Lotus Leaf Jeolpyun during Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(12): 1604~1611     
    3. Kim, Dong-Chung ; Lee, Sung-Dong ; In, Man-Jin 2007. "Preparation of Purslane Tea and Its Quality Characteristics" 한국응용생명화학회지 = Journal of the Korean Society for Applied Biological Chemistry, 50(4): 375~376     
    4. Shin, Young-Ja 2007. "Quality Characteristics of Fish Paste Containing Lotus(Nelumbo nucifera) Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 23(6): 947~953     
    5. Son, Kyoung-Hee ; Park, Dong-Yean 2007. "The Quality Characteristics of Sulgi Prepared Using Different Amounts of Mulberry Leaf Powder and Lotus Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 23(6): 977~986     
    6. Yoon, Sook-Ja 2007. "Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 23(4): 433~442     
    7. Kim, Young-Sook ; Kim, Mun-Yong ; Chun, Soon-Sil 2008. "Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 21(4): 448~456     
    8. Kim, Gui-Sun ; Park, Geum-Soon 2008. "Quality Characteristics of Cookies Prepared with Lotus Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 24(3): 398~404     
    9. Yoon, Sook-Ja ; Noh, Kwang-Seok 2009. "The Effect of Lotus Leaf Powder on the Quality of Dasik" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(1): 25~30     
    10. Park, Bock-Hee ; Cho, Hee-Sook ; Jeon, Eun-Raye ; Kim, Sung-Doo 2009. "Quality Characteristics of Jook Prepared with Lotus Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(1): 55~61     
    11. Kim, Jong-Suk ; Wang, Su-Bin ; Kang, Seong-Koo ; Cho, Young-Sook ; Park, Seok-Kyu 2009. "Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(5): 594~600     
    12. Jeong, Chang-Ho ; Son, Ki-Bong ; Kim, Jin-Hee ; Kang, Sun-Kyung ; Park, Eun-Young ; Seo, Kwon-Il ; Shim, Ki-Hwan 2010. "Antioxidant and Anticancer Activities of Lotus (Nelumbo nucifera) Leaf and Root" 한국식품저장유통학회지 = Korean journal of food preservation, 17(1): 131~138     
    13. Kim, Sung-Hyang ; Park, Geum-Soon 2010. "Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(1): 60~68     
    14. In, Man-Jin ; Park, Min-Kyung ; Kim, So-Young ; Chae, Hee-Jeong ; Chae, Moon-Whoan ; Sone, Jin ; Ji, Ho-Seon ; Han, Kwang-Sik ; Kim, Dong-Chung 2010. "Composition Analysis and Antioxidative Activity of Maengjong-juk (Phyllostachys pubescence) Leaves Tea" Journal of applied biological chemistry, 53(2): 116~119     
    15. Kim, Dong-Chung ; In, Man-Jin ; Chae, Hee-Jeong 2010. "Preparation of Mulberry Leaves Tea and Its Quality Characteristics" Journal of applied biological chemistry, 53(1): 56~59     
    16. Song, Young-Kwang 2013. "Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(6): 651~656     
    17. Choi, Jeong-Sil ; Kong, Moon-Hee ; Yeo, Soo-Hwan ; Choi, Han-Seok ; Jeong, Seok-Tae 2016. "Effects of pretreatments and storage temperature on the quality of lotus leaves" 한국식품저장유통학회지 = Korean journal of food preservation, 23(2): 155~161     
    18. Choi, Jeong-Sil ; Yeo, Soo-Hwan ; Choi, Han-Seok ; Jeong, Seok-Tae 2016. "Quality characteristics of Yakju containing pretreated lotus leaves" 한국식품저장유통학회지 = Korean journal of food preservation, 23(2): 204~210     

 저자의 다른 논문

  • In, Man-Jin (82)

    1. 1999 "콜레스테롤 흡수저하 기능성소재 개발을 위한 식물성 유지 중이 Sterols 분석 및 Stanol로의 수소첨가반응" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 28 (5): 980~983    
    2. 1999 "Antithrombin Active Polysaccharide Isolated from the Alkaline Extract of Red Ginseng" Journal of ginseng research = 高麗人參學會誌 23 (4): 217~221    
    3. 2000 "수용액상에서 뽕잎의 염소 제거 효과" 韓國蠶絲學會誌 = Korean journal of sericultural science 42 (2): 78~82    
    4. 2000 "Propolis의 인체 암세포 증식억제 효과에 대한 In Vitro 연구" 韓國營養學會誌 = The Korean journal of nutrition. 33 (1): 80~85    
    5. 2001 "Osmometry에 의한 Hemoglobin 가수분해도의 신속한 측정" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 44 (3): 143~147    
    6. 2001 "효모 추출물의 제조에서 세포벽 분해 효소의 영향" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 44 (4): 273~275    
    7. 2001 "고농도 Heme-iron의 생산을 위한 Hemoglobin의 가수분해 및 분리 조건" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 44 (4): 219~223    
    8. 2001 "수용액상에서 클로렐라와 녹차의 염소 제거 효과 비교" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 30 (2): 344~349    
    9. 2001 "인삼의 polyacetylene 계 성분이 Ras 단백질 변형 효소의 활성에 미치는 영향과 인삼의 석유에텔 추출물이 세포주기에 미치는 영향" Journal of ginseng research = 高麗人參學會誌 25 (4): 156~161    
    10. 2002 "클로렐라를 첨가한 설기떡의 품질특성" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 31 (2): 225~229    

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기