|
石花菜產季到 漁村老少總動員 (2022)。新北市政府漁業及漁港事業管理處。新北,臺灣。出自:https://fishery.ntpc.gov.tw/cht/index.php?code=list&flag=detail&ids=20&article_id=1832&keyword=%E7%9F%B3%E8%8A%B1%E8%8F%9C%E7%94%A2%E5%AD%A3%E5%88%B0+%E6%BC%81%E6%9D%91%E8%80%81%E5%B0%91%E7%B8%BD%E5%8B%95%E5%93%A1 李澤民 (2005)。大型海藻生物多樣性資源之永續利用 (4): 海藻飲料開發及利用模式。行政院農業委員會林務局九十四年度科技計畫研究報告。高雄,臺灣 李錦楓、陳建元、黃卓治、陳華敏、蔡滄朝、洪沄利、古國隆、曾慶瀛、李貽琳、楊政護、王正方、林志城、陳昭雄、黃至盛 (2007)。新編食品加工-三版。匯華圖書出版股份有限公司。台北,臺灣 植物學-安曼司石花菜 (2017)。國立臺灣博物館。台北,臺灣。出自:https://www.ntm.gov.tw/collection_292_68521.html 傳統與科技的結合-石花菜藻膽蛋白的萃取 (2010)。行政院農業委員會水產試驗所。基隆,臺灣 漁業統計年報。2021。行政院農業委員會漁業署。台北,臺灣。出自:https://www.fa.gov.tw/view.php?theme=FS_AR&subtheme=&id=21 張睿昇、陳麗淑、陳勇輝 (2019)。利用石花菜進行博物館教育與社區產業觀光。自然保育季刊第81期。南投,臺灣 Abdala Díaz, R. T., Casas Arrojo, V., Agudo, A., Cárdenas, C., Dobretsov, S., & Figueroa, F. L. (2019). Immunomodulatory and antioxidant activities of sulfated polysaccharides from Laminaria ochroleuca, Porphyra umbilicalis, and Gelidium corneum. Marine Biotechnology, 21(4), 577-587. Adak, N., Heybeli, N., & Ertekin, C. (2017). Infrared drying of strawberry. Food Chemistry, 219, 109-116. Armisen, R. (1995). World-wide use and importance of Gracilaria. Journal of applied phycology, 7, 231-243. Arnao, M. B., Cano, A., Hernandez-Ruiz, J., Garcıa-Cánovas, F., & Acosta, M. (1996). Inhibition byL-ascorbic acid and other antioxidants of the 2, 2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) oxidation catalyzed by peroxidase: a new approach for determining total antioxidant status of foods. Analytical Biochemistry, 236(2), 255-261. Barnes, H. A., Hutton, J. F., & Walters, K. (1989). An introduction to rheology (Vol. 3). Elsevier. Basu, S., Shivhare, U. S., Singh, T. V., & Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503-512. Bedendo, G. C., Jardim, I. C. S. F., & Carasek, E. (2012). Multiresidue determination of pesticides in industrial and fresh orange juice by hollow fiber microporous membrane liquid–liquid extraction and detection by liquid chromatography–electrospray-tandem mass spectrometry. Talanta, 88, 573-580. Belessiotis, V., & Delyannis, E. (2011). Solar drying. Solar energy, 85(8), 1665-1691.Can, A. (2000). Drying kinetics of pumpkinseeds. International Journal of Energy Research, 24(11), 965-975. Can, A. (2000). Drying kinetics of pumpkin seeds. International Journal of Energy Research, 24(11), 965-975. Chen, C. C., & Wu, C. M. (1984). Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus). Journal of agricultural and food chemistry, 32(6), 1342-1344. Chew, K. W., Show, P. L., Yap, Y. J., Juan, J. C., Phang, S. M., Ling, T. C., & Chang, J. S. (2018). Sonication and grinding pre-treatments on Gelidium amansii seaweed for the extraction and characterization of agarose. Frontiers of environmental science & engineering, 12, 1-7. Chung, H. Y., & Cadwallader, K. R. (1994). Aroma extract dilution analysis of blue crab claw meat volatiles. Journal of Agricultural and Food Chemistry, 42(12), 2867-2870. Codex Alimentarius Commission. (2019). General Standard for Food Additives (GSFA) Online Database. Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/ Dai, Q., Liu, S., Jin, H., Jiang, Y., & Xia, T. (2019). Effects of additive β-cyclodextrin on the performances of green tea infusion. Journal of Chemistry, 2019. de Sousa Galvão, M., Narain, N., dos Santos, M. D. S. P., & Nunes, M. L. (2011). Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation. Food Research International, 44(7), 1919-1926. de Wijk, R. A., van Gemert, L. J., Terpstra, M. E., & Wilkinson, C. L. (2003). Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts. Food quality and preference, 14(4), 305-317. Eswaran, K., Mairh, O. P., & Subba Rao, P. V. (2002). Inhibition of pigments and phycocolloid in a marine red alga Gracilaria edulis by ultraviolet-B radiation. Biologia plantarum, 45, 157-159. FAO, 2019. Fishery and aquaculture statistics. Available at: https://www.fao.org/fishery/static/Yearbook/YB2019_USBcard/navigation/index_intro_e.htm Fauziyah, N., Fermanto, Amin, M. N. G., Alamsjah, M. A., Subekti, S., & Pujiastuti, D. Y. (2021). Postharvest processing of Sargassum duplicatum for tea products. Journal of Applied Phycology, 33, 1209-1216. Fernández, L. E., Valiente, O. G., Mainardi, V., Bello, J. L., Vélez, H., & Rosado, A. (1989). Isolation and characterization of an antitumor active agar-type polysaccharide of Gracilaria dominguensis. Carbohydrate research, 190(1), 77-83. Ferraces-Casais, P., Lage-Yusty, M. A., de Quirós, A. R. B., & López-Hernández, J. (2013). Rapid identification of volatile compounds in fresh seaweed. Talanta, 115, 798-800. Garrido, J. I., Lozano, J. E., & Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT-Food Science and Technology, 62(1), 325-332. Genovese, D. B., Ye, A., & Singh, H. (2010). High methoxyl pectin/apple particles composite gels: effect of particle size and particle concentration on mechanical properties and gel structure. Journal of Texture Studies, 41(2), 171-189. Gressler, V., Stein, É. M., Dörr, F., Fujii, M. T., Colepicolo, P., & Pinto, E. (2011). Sesquiterpenes from the essential oil of Laurencia dendroidea (Ceramiales, Rhodophyta): isolation, biological activities and distribution among seaweeds. Revista Brasileira de Farmacognosia, 21(2), 248-254 He, J. A., Hu, Y. Z., & Jiang, L. J. (1997). Photodynamic action of phycobiliproteins: in situ generation of reactive oxygen species. Biochimica et Biophysica Acta (BBA)-Bioenergetics, 1320(2), 165-174. Horwitz, W. (1975). Official methods of analysis (Vol. 222). Washington, DC: Association of Official Analytical Chemists. Hurler, J., Engesland, A., Poorahmary Kermany, B., & Škalko‐Basnet, N. (2012). Improved texture analysis for hydrogel characterization: Gel cohesiveness, adhesiveness, and hardness. Journal of Applied Polymer Science, 125(1), 180-188. Ismail, B. P. (2017). Ash content determination. In Food analysis laboratory manual (pp. 117-119). Springer, Cham. Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., & Solas, M. T. (2010). Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat science, 84(3), 356-363. Kavanagh, G. M., & Ross-Murphy, S. B. (1998). Rheological characterisation of polymer gels. Progress in Polymer Science, 23(3), 533-562. Keskin, S. O., Oztürk, S., Sahin, S., Koksel, H., & Sumnu, G. (2005). Halogen lamp–microwave combination baking of cookies. European Food Research and Technology, 220(5), 546-551. Kim, T., Kim, T. K., & Zoh, K. D. (2019). Degradation kinetics and pathways of β-cyclocitral and β-ionone during UV photolysis and UV/chlorination reactions. Journal of environmental management, 239, 8-16. Kumar, V., & Fotedar, R. (2009). Agar extraction process for Gracilaria cliftonii (). Carbohydrate polymers, 78(4), 813-819. Lalko, J., Lapczynski, A., McGinty, D., Bhatia, S., Letizia, C. S., & Api, A. M. (2007). Fragrance material review on β-ionone. Food and chemical toxicology, 45(1), S241-S247. Le Pape, M. A., Grua-Priol, J., Prost, C., & Demaimay, M. (2004). Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components. Journal of Agricultural and Food Chemistry, 52(3), 550-556. Lee, W. K., Lim, Y. Y., Leow, A. T. C., Namasivayam, P., Abdullah, J. O., & Ho, C. L. (2017). Factors affecting yield and gelling properties of agar. Journal of Applied Phycology, 29(3), 1527-1540. Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17(4), 153-163. Li, H., Yu, X., Jin, Y., Zhang, W., & Liu, Y. (2008). Development of an eco-friendly agar extraction technique from the red seaweed Gracilaria lemaneiformis. Bioresource Technology, 99(8), 3301-3305. Li, H., Huang, J., Xin, Y., Zhang, B., Jin, Y., & Zhang, W. (2009). Optimization and scale-up of a new photobleaching agar extraction process from Gracilaria lemaneiformis. Journal of Applied Phycology, 21, 247-254. Lopez-Nicolas, J. M., Andreu-Sevilla, A. J., Carbonell-Barrachina, A. A., & Garcia-Carmona, F. (2009). Effects of addition of α-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice. Journal of agricultural and food chemistry, 57(20), 9668-9675. Lord, H., & Pawliszyn, J. (2000). Evolution of solid-phase microextraction technology. Journal of Chromatography A, 885(1-2), 153-193. Ma, C., Li, J., Chen, W., Wang, W., Qi, D., Pang, S., & Miao, A. (2018). Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics. Food Research International, 108, 413-422. Magnin, A., & Piau, J. M. (1990). Cone-and-plate rheometry of yield stress fluids. Study of an aqueous gel. Journal of Non-Newtonian Fluid Mechanics, 36, 85-108. Mahattanatawee, K., Rouseff, R., Valim, M. F., & Naim, M. (2005). Identification and aroma impact of norisoprenoids in orange juice. Journal of Agricultural and Food Chemistry, 53(2), 393-397. Marinho-Soriano, E., & Bourret, E. (2005). Polysaccharides from the red seaweed Gracilaria dura (Gracilariales, Rhodophyta). Bioresource technology, 96(3), 379-382. Maruti, A.,Durán-Guerrero, E., Barroso, C. G., & Castro, R. (2018). Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae. Journal of Chromatography A, 1551, 41-51. Miller, N. J., Sampson, J., Candeias, L. P., Bramley, P. M., & Rice-Evans, C. A. (1996). Antioxidant activities of carotenes and xanthophylls. Federation of the European Biochemical Societies letters, 384(3), 240-242. Moure A, Cruz JM, Franco D, Domı́nguez JM, Sineiro J, Domı́nguez H, José Núñez Ḿ, Parajó JC (2001) Natural antioxidants from residual sources. Food Chemistry 72:145–171 Nhi, T. T. Y., Vu, N. D., Quyen, N. N., Thinh, P. V., Tho, N. T. M., & Truc, T. T. (2020, December). The effect of malt, pectin, and gelatin concentrations on elasticity, color and sensory evaluation of soursop (Annona muricata L.) jelly candy. In IOP Conference Series: Materials Science and Engineering (Vol. 991, No. 1, p. 012013). IOP Publishing. Nordqvist, D., & Vilgis, T. A. (2011). Rheological study of the gelation process of agarose-based solutions. Food Biophysics, 6, 450-460. Normand, V., Lootens, D. L., Amici, E., Plucknett, K. P., & Aymard, P. (2000). New insight into agarose gel mechanical properties. Biomacromolecules, 1(4), 730-738. Ojanen, M., Kärhä, P., & Ikonen, E. (2010). Spectral irradiance model for tungsten halogen lamps in 340–850 nm wavelength range. Applied optics, 49(5), 880-886. Pawliszyn, J. (1997). Solid phase microextraction: theory and practice. John Wiley & Sons. University of Waterloo, Ontario, Canada. Pereira-Pacheco, F., Robledo, D., Rodríguez-Carvajal, L., & Freile-Pelegrín, Y. (2007). Optimization of native agar extraction from Hydropuntia cornea from Yucatán, México. Bioresource Technology, 98(6), 1278-1284. Pires, M. J., Aires‐Barros, M. R., & Cabral, J. M. S. (1996). Liquid− liquid extraction of proteins with reversed micelles. Biotechnology Progress, 12(3), 290-301. Pons, M., & Fiszman, S. M. (1996). Instrumental texture profile analysis with particular reference to gelled systems. Journal of texture studies, 27(6), 597-624. Qu, F., Zhu, X., Ai, Z., Ai, Y., Qiu, F., & Ni, D. (2019). Effect of different drying methods on the sensory quality and chemical components of black tea. Food Science and Technology, 99, 112-118. Quynh, C. T. T. (2016). STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum). Vietnam Journal of Science and Technology, 54(4A), 73-73. Richter, S. (2007). Recent Gelation Studies on Irreversible and Reversible Systems with Dynamic Light Scattering and Rheology‐A Concise Summary. Macromolecular Chemistry and Physics, 208(14), 1495-1502. Rodrigues, V. M., Sousa, E. M., Monteiro, A. R., Chiavone-Filho, O., Marques, M. O., & Meireles, M. A. A. (2002). Determination of the solubility of extracts from vegetable raw material in pressurized CO2: a pseudo-ternary mixture formed by cellulosic structure+ solute+ solvent. The Journal of supercritical fluids, 22(1), 21-36. Ross‐Murphy, S. B. (1995). Structure–property relationships in food biopolymer gels and solutions. Journal of Rheology, 39(6), 1451-1463. Rupérez, P., Ahrazem, O., & Leal, J. A. (2002). Potential antioxidant capacity of sulfated polysaccharides from the edible marine brown seaweed Fucus vesiculosus. Journal of agricultural and food chemistry, 50(4), 840-845. Sahin, F. H., Aktas, T., Orak, H., Ulger, P., Sahin, H., Aktas, T., & Ulger, P. (2011). Influence of pretreatments and different drying methods on color parameters and lycopene content of dried tomato. Bulgarian journal of Agricultural science, 17(6), 867-881. Sharma M, Chaudhary J P, Mondal D, Meena R, Prasad K (2015). A green and sustainable approach to utilize bio-ionic liquids for the selective precipitation of high purity agarose from an agarophyte extract. Green Chemistry, 17(5): 2867–2873 Shaoling, Y. A. N. G., Gang, Y. U., Bo, Q. I., Xianqing, Y. A. N. G., Jianchao, D. E. N. G., Yongqiang, Z. H. A. O., & Hui, R. O. N. G. (2016). Analysis of volatile compounds of dried Gracilaria lemaneiformis by HS-SPME method. 南方水产科学, 12(6), 115-122. Shiratsuchi, H., Shimoda, M., Imayoshi, K., Noda, K., & Osajima, Y. (1994). Off-flavor compounds in spray-dried skim milk powder. Journal of Agricultural and Food Chemistry, 42(6), 1323-1327. Sithersingh, M. (2018). Determination of polar solvents by static headspace extraction–gas chromatography (SHE-GC). Seton Hall University Dissertations and Theses (ETDs). 2573. Solomon, M. J., & Spicer, P. T. (2010). Microstructural regimes of colloidal rod suspensions, gels, and glasses. Soft Matter, 6(7), 1391-1400. Tan, Y., & Siebert, K. J. (2004). Quantitative structure− activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features. Journal of agricultural and food chemistry, 52(10), 3057-3064. Teixeira, S., Mendes, A., Alves, A., & Santos, L. (2007). Simultaneous distillation–extraction of high-value volatile compounds from Cistus ladanifer L. Analytica Chimica Acta, 584(2), 439-446. Ties, P., & Barringer, S. (2012). Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh. Journal of food science, 77(7), C830-C837. Van Durme, J., Goiris, K., De Winne, A., De Cooman, L., & Muylaert, K. (2013). Evaluation of the volatile composition and sensory properties of five species of microalgae. Journal of Agricultural and Food Chemistry, 61(46), 10881-10890. Vermeulen, N., Czerny, M., Gänzle, M. G., Schieberle, P., & Vogel, R. F. (2007). Reduction of (E)-2-nonenal and (E, E)-2, 4-decadienal during sourdough fermentation. Journal of Cereal Science, 45(1), 78-87. Vieira, I., Vieira-Junior, W. F., Pauli, M. C., Theobaldo, J. D., Aguiar, F. H. B., Lima, D. A. N. L., & Leonardi, G. R. (2020). Effect of in-office bleaching gels with calcium or fluoride on color, roughness, and enamel microhardness. Journal of Clinical and Experimental Dentistry, 12(2), e116. Vilar, E. G., O'Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2020). Volatile compounds of six species of edible seaweed: A review. Algal Research, 45, 101740. Vilar, E. G., O'Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2021). A chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extracts. Journal of the Science of Food and Agriculture, 101(3), 1228-1238. Yamamoto, M., Baldermann, S., Yoshikawa, K., Fujita, A., Mase, N., & Watanabe, N. (2014). Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry. The Scientific World Journal, 2014. Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity of foods by using 1, 1-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, and Biochemistry, 62(6), 1201-1204. Yan, X., Nagata, T., & Fan, X. (1998). Antioxidative activities in some common seaweeds. Plant Foods for Human Nutrition, 52(3), 253-262. Yu, K. X., Jantan, I., Ahmad, R., & Wong, C. L. (2014). The major bioactive components of seaweeds and their mosquitocidal potential. Parasitology Research, 113(9), 3121-3141. Yu, D. X., Zhang, X., Guo, S., Yan, H., Wang, J. M., Zhou, J. Q., ... & Duan, J. A. (2022). Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe). Food Chemistry, 396, 133672. Zhang, F., Zhang, M., & Mujumdar, A. S. (2011). Drying characteristics and quality of restructured wild cabbage chips processed using different drying methods. Drying Technology, 29(6), 682-688. Zhang, Z., & Pawliszyn, J. (1993). Headspace solid-phase microextraction. Analytical Chemistry, 65(14), 1843-1852. Zhao, J., & Brand, J. J. (1989). Specific bleaching of phycobiliproteins from cyanobacteria and red algae at high temperature in vivo. Archives of Microbiology, 152, 447-452.
|