References
- 농사로, 우리나라복숭아 산업 동향, Assessed August 28. 2014. Available from;http://www.nongsaro.go.kr/portal/ps/psb/psbk/kidofcomdtyPrdlstCode.ps?menuId=PS00067&tabVal=FT#1
- 농촌진흥청, 국가표준 식품성분표 복숭아(천도, 생것), Assessed January 02, 2015 Available from; http://koreanfood.rda.go.kr/kfi/fct/fctFood-Srch/list
- 통계청, 과실생산량복숭아, Assessed January 02. 2015. Available from;http://kosis.kr/statHtmL/statHtmL.do?orgId=101&tblId=DT_1ET0292&vw_cd=&list_id=&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=K1&path=
- 통계청, 농작물생산조사, Assessed January 02. 2015. Available from; http://kosis.kr/statHtmL/stat-HtmL.do?orgId=101&tblId=DT_1ET0292&vw_cd=&list_id=&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=K1&path=#
- 한국민족 문화 대백과, 복숭아나무, Assessed January 02. 2015. Available from; http://encykorea.aks.ac.kr/Contents/Index
- Block G, Patterson B, Subar A (1992). Fruit, vegetable, cancer prevention: A review of the epidemiological evidence. Nutr Cancer 18(1):1-29. https://doi.org/10.1080/01635589209514201
- Cho Y, Choi MY (2009). Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cookery Sci 25(2):134-142.
- Cho Y, Choi MY (2010). Quality characteristics of jelly containing added turmeric (Curcuma longa L.) and beet (Beta vulgaris L.). Korean J Food Cookery Sci 26(4):481-489.
- Choi EJ, Lee JH (2013). Quality and antioxidant properties of jelly incorporated with purple sweet potato concentrate. Korean J Food Sci Technol 45(1):47-52. https://doi.org/10.9721/KJFST.2013.45.1.47
- Chung JH, Mok CK, Lim SB, Park YS (2003). Changes of physiochemical properties during fermentation of peach wine and quality improvement by ultrafiltration. J Korean Soc Food Sci Nutr 32(4):506-512. https://doi.org/10.3746/jkfn.2003.32.4.506
- Jung EY, Lee HS, Oh YH, Son HS, Suh HJ (2009). Physicochemical properties of jelly prepared with garlic. J East Asian Soc Dietary Life 19(4):627-634.
- Kang NE, Lee IS, Cho MS (2006). Physicochemical and sensory quality characteristics of jelly prepared with various levels of resistant starch. Kor J Food & Nutr 19(4):532-53.
- Kim AJ, Yuh CS, Bang IS (2007). A qualitative investigation of dongchunghacho jelly with assorted increments of Paecilomyces jaonica powder. Korean J Food & Nutr 20(1):40-46.
- Kim DM, Kim KH, Choi IJ, Yook HS (2012). Composition and physicochemical properties of unripe Korean peaches according to cultivars. J Korean Soc Food Sci Nutr 41(2):221-226. https://doi.org/10.3746/jkfn.2012.41.2.221
- Kim HJ, Hong SK Min AY, Shin SK, Sim EK, Yoon JH, Kim MR (2015). Antioxidant activities and quality characteristics of jelly added with Saengmaegsan concentrate. J Korean Soc Food Sci Nutr 44(3):393-400. https://doi.org/10.3746/jkfn.2015.44.3.393
- Kim HJ, Kim KR, Chung WY, Park KK (2008). Development of effective compositions comprising the extract of Prunus persica for detoxication of tobacco-derived substances. Abstract No II-117 presented at 2008 Fall Meeting of Korean Medicinal Crop Science Chungju, Korea.
- Kim HS, Kang JS (2012). Preparation and characteristics of soy milk jelly using medicinal herb composites with cognitive effects. J Korean Soc Food Sci Nutr 41(9):1281-1287. https://doi.org/10.3746/jkfn.2012.41.9.1281
- Kim IC (1999). Manufacture of citron jelly using the citron-extract. J Korean Soc Food Sci Nutr 28(2):396-402.
- Kim JE, Chun HJ (1990). A study on making jelly with omija extract. J Korean Soc Food Sci Nutr 6(3):17-24.
- Kim KH, Kim DM, Yu S, Yook HS (2012). Antioxidant and whitening activities of various cultivars of Korean unripe peaches (Prunus persica L. Batsch). J Korean Soc Food Sci Nutr 41(2):156-160. https://doi.org/10.3746/jkfn.2012.41.2.156
- Kim KH, Lee KH. Kim SH, Kim NY, Yook HS (2010). Quality characteristics of jelly prepared sith flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korean Soc Food Sci Nutr 39(1):110-115. https://doi.org/10.3746/jkfn.2010.39.1.110
- Kim MS, Kim KH, Yook HS (2009). The effects of gamma irradiation on the microbiological, physicochemical and sensory quality of peach (Prunus persica L. Batsch cv Dangeumdo). J Korean Soc Food Sci Nutr 38(3):364-371. https://doi.org/10.3746/jkfn.2009.38.3.364
- Kim SJ, Park HY (2010). Comparison of free sugar content and related enzyme activities on different parts of 'Changhowon Hwangdo' peach fruit. Korean J Hort Sci Technol 28(3):387-393.
- Lee DS, Woo SK, Yang CB (1972). Studies on the chemical composition of major fruits in Korea-On non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation-. Korean J Food Sci Technol 4(2):134-139.
- Lee GD, Yoon SR, Lee MH (2004). Monitoring of organoleptic and physical properties on preparation of oriental melon jelly. J Korean Soc Food Sci Nutr 33(8):1373-1380. https://doi.org/10.3746/jkfn.2004.33.8.1373
- Lee HB, Yang CB, Yu TJ (1972). Studies on the chemical composition of some fruit vegetables and fruits in Korea-On non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation-. Korean J Food Sci Technol 4(1):36-43.
- Lee JA, Park GS (2007). Quality characteristics of jelly made with yam powder. Korean J Food Cookery Sci 23(6):884-890.
- Lee JB, Chung HS (2008). Studies on the components of unripe preaches. Korean J Food Preserv 15(1):79-83.
- Lee JH, Ji YJ (2015). Quality and antioxidant properties of gelatin jelly incorporated with cranberry concentrate. J Korean Soc Food Sci Nutr 44(7):1100-1103. https://doi.org/10.3746/jkfn.2015.44.7.1100
- Lee JH, Lee MK (2013). Quality characteristics of jelly incorporated with sweet pumpkin powder. J Korean Soc Food Sci Nutr 42(1):139-142. https://doi.org/10.3746/jkfn.2013.42.1.139
- Lee JY, Yoon HY, Kim MR (2010). Quality characteristics of jelly with black garlic. Korean J Food Culture 25(6):832-838.
- Lee KY, Lee JW, Han YS, Yoon H, Ko SH (2013). Qualitycharacteristics of jelly using the tarak, traditional fermented milk. Korean J Food Cookery Sci 29(5):599-603. https://doi.org/10.9724/kfcs.2013.29.5.599
- Lim YT, Kim DH, AhnJB, Choi SH, Han GP, Kim GH, Jang KI (2012). Quality characteristics of madeleine with peach(Prunus persica L. Batsch) Juice. Korean J Food & Nutr 25(3):664-670. https://doi.org/10.9799/ksfan.2012.25.3.664
- Mo EK, Kim HH, Kim SM, Jo HH, Sung CK (2007). Production of sedum extract adding jelly assesment of its physiochemical properties. Korean J Food Sci Technol 39(6):619-624.
-
Na HS, Bae RN, Lee SG (2012). Effect of nitrous oxide (
$N_2O$ ) treatment on quality of peach (Prunus persica) postharvest. Korean J Hort Sci Technol 30(1):42-49. https://doi.org/10.7235/hort.2012.11045 - Oh HJ, Lee JY, Lim SB(2013). Quality characteristics of jelly added with pressed Kiwi(Actinidia chinensis var. 'Halla Gold') Juice. The Korean Journal of Culinary Research 19(5):110-120
- Paik JE, Joo NM, Sim YJ, Chun HJ (1996). Studies on making jelly and mold salad with grape extract. Korean J Soc Food Sci 12(3):291-294.
- Park BS, Han RM, Kim AJ (2013). Quality characteristics and processing of jelly using Darae extract for children. J East Asian Soc Dietary Life 23(5):561-568.
- Park GS, Cho JW (1998) The effects of addition of agar on the texture characteristics. Korean J Food & Nutr 11:(1) 61-67.
- Park HJ, Yoon IK, Yang YJ (2010). Quality changes in peaches 'Hwangdo' treated with 1-MCP. Korean J Hort Sci Technol 28(2):97-98.
-
Park JY, Son IC, Kim D (2010). Effects of foliar spray of calcium hydroxide on shoot growth and fruit quality in 'Daewol' peach (Prunus persica
Batsch). Korean J Environ Agric 29(2):102-108. https://doi.org/10.5338/KJEA.2010.29.2.102 - Park SG, Song TH, Kim DH, Kim GH, Jang KI (2014). Quality properties of peach pudding added with Korean peach(Prunus persica L. Batsch) juice and gelatin. J Korean Soc Food Sci Nutr 43(2):265-272. https://doi.org/10.3746/jkfn.2014.43.2.265
- Son JM, Whang K, Lee SP (2005). Development of jelly fortified with lactic acid fermented prickly pear extract. J Korean Soc Food Sci Nutr 34:408-41. https://doi.org/10.3746/jkfn.2005.34.3.408
- Yu OK, Kim JE, Cha YS (2008). The quality characteristics of jelly added with Bokbunja. J Korean Soc Food Sci Nutr 37(6):792-797. https://doi.org/10.3746/jkfn.2008.37.6.792