최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.36 no.5, 2007년, pp.643 - 650
오현경 (전남대학교 식품영양학과) , 신말식 (전남대학교 식품영양학과) , 임현숙 (전남대학교 식품영양학과)
It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Kim JS, Park JS. 2002. Effect of green tea extract on quality of fermented pan bread. Korean J Food & Nutr 15: 12-15
Lee HW. 1996. A study on the undertakes on basic model of a hotel bakery for health breads. Korean J Culinary Research 12: 1-17
Park JD, Choi BK, Kum JS, Lee HY. 2006. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean J Food Sci Technol 38: 495-500
Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
Park HJ, Lee YJ, Keon SJ. 2005. Pharmacognostical studies on the Dang Gui from Korea. Kor J Pharmacogn 36: 141-144
Kang SA, Jang KH, Ahn DK, Park SK. 2003. Differences of hematopoietic effects of Angelica gigas, A. sinensis and A. acutiloba extract on cyclophosphamide-induced anemic rats. Korean J Food Sci Technol 35: 1204-1208
Shon YH, Kim HG, Nam KS. 2003. Effect of Cnidii Rhizoma water extract on chemopreventive enzymes for hepatocarcinoma. Kor J Pharmacogn 34: 297-302
Kim SH, Oh H, Lee SE, Jo SK, Byun MW. 1998. Effect of Si-Wu-Tang and Si-Jun-Zi-Tang on the survival of jejunal crypt cells and hematopoietic cells in irradiated mice. Korean J Food Sci Technol 30: 888-894
Park RJ, Kim NJ, Lee KT, Sed SH. 2001. Comparative studies on concentration of decursinol in plasma after oral administration of Angelica Gigantis Radix extract and combined use of decursin and Cnidii Rhizoma extract or Bupleuri Radix extract in rats. Kor J Pharmacogn 32: 72-78
Eun JS, Yu DH, Oh CH. 1998. Effects of Sa-Mul-Tang on immunocytes of L1210 cells-transplanted or antitumor drugs-administered mice. Korean J Pharmacogn 29: 110-119
Yun JY, Eun JS. 2000. Effects of samultang on immune function during the late stage of pregnancy in BALB/c mice. Kor J Pharmacogn 31: 142-148
AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC
AACC. 1983. Official Methods of the AACC (44-15A). 8th ed. American Association of Cereal Chemists, St. Paul, MN
AACC. 1983. Official Methods of the AACC (72-10). 8th ed. American Association of Cereal Chemists, St. Paul, MN
Breen WM. 1982. Application of texture profile analysis to instrumental food texture evaluation. Food Technol 36: 38-45
SAS. 1998. SAS User's Guide. Statistics, Version 6.03. SAS Institute Inc, Cary, NC
Gelinas P, McKinnon CM, Pelletier M. 1999. Sourdough- type bread from waste bread crumb. Food Microbiology 16: 37-43
Tsukagoshi N, Yamagata H, Udaka S. 1984. Cloning and expression of a thermophilic alpha-amylase gene from Bacillus stearothermophilus in Escherichia coil. Mol Gen Gent 193: 58-63
Fontanet I, Davidou S, Dacremont CL, Meste M. 1997. Effect of water on the mechanical behaviour of extruded flat bread. Cereal Science 25: 303-311
Lai CS, Hoseney RC, Davis AB. 1989. Effects of wheat bran in breadmaking. Cereal Chem 66: 217-283
Pomeranz Y. 1988. Composition functionality of wheat flour components. In Wheat: Chemistry and Technology. 3rd ed. Pomeranz Y, ed. Am Assoc. Cereal Chem., St. Paul, MN. Vol II, p 219-370
Ruan R, Almer S, Huang T, Perkins P, Chen P, Fulcher RG. 1996. Relationship between firming and water mobility in starch-based food systems during storage. Cereal Chem 73: 328-332
Hahn YS. 1990. Screening of freeze-tolerant baker's yeast and its mechanical of freeze-injury. PhD Dissertation. Nara Women's Univ., Japan. p 22-23
Kang WW, Kim GY, Kim JG, Oh SL. 2000. Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16: 336-341
Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. 1999. Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour. Korean J Soc Food Sci Nutr 28: 118-125
Fargestad EM, Molteberg EL, Magnus M. 2000. Interrelationships of protein level, baking process and the characteristics of hearth bread and pan bread. Cereal Science 31: 309-320
Hong HJ, Choi JH, Yang JA, Kim GY, Rhee SJ. 1999. Quality characteristics of seolgiddeok added with green tea powder. Korean J Soc Food Sci 15: 224-230
Kim SI, Kim KJ, Jung HO. 1998. Effect of mugwort on the extention of shelf-life of bread and rice cake. Korean J Soc Food Sci 14: 106-113
Kim KS, Lee JK. 1999. Effects of addition ratio of pigmented rice on the quality characteristics of seolgiddeok. Korean J Soc Food Sci 15: 507-511
Park GS, Lee SJ. 1999. Effects of job's tears powder and green tea powder on the characteristics of quality of bread. Korean J Soc Food Sci Nutr 28: 1224-1250
Sim YJ, Paik JE, Chun HJ. 1998. A study on the texture characteristics of Ssooksulgis affected by mugworts. Korean J Soc Food Sci 30: 35-43
Piazza L, Si P. 1995. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chem 72: 320-325
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.