최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.21 no.4, 2011년, pp.535 - 544
주성미 (목포과학대학 호텔조리영양과) , 홍기운 (혜전대학 호텔조리외식계열)
The purpose of this study was to investigate the quality characteristics and antioxidative effect of cookies prepared with Curcuma longa L. powder (0, 1, 2, 3, 4%) substituted for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Curcuma longa L. powd...
Ahn JW (2009) Properties of rice cakes for Topookki with curry powder. Korean J Food Cookery Sci 22: 62-68.
AOAC (1980) Official Method of Analysis 14th ed. Association of official analytical chemists, Washington DC. pp 8-20.
AOAC (1990) Official Method of Analysis 2nd ed. Association of official analytical chemists, Washington DC. pp 8-53.
Awad A, Powrid WD, Fennema O (1968) Chemical determination of bovin muscle at $4^{\circ}C$ . J Food Sci 33: 227-235.
Cho HS, Park BH (2000) Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel (Astroconger myriaster). Korean J Soc Food Sci 16: 135-142.
Cho HS, Kim KH (2008) Quality characteristics of cookies fortified with skate (Raja kenojei) powder. Korean Soc Food Culture 23: 252-257.
Cho HS, Kim KH (2009) Assessment of quality characteristicsof cookies prepared with shrimp powder for a snack served to kindergarteners. Korean Soc Food Culture 24: 199-205.
Choi HY (2009) Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421.
Folch J, Lees M, Sloanestanly GH (1957) A simple method for the isolation and purification of total lipid from animal tissues. J Biol Chem 226: 497-505.
Gustone FD, Norris FA (1983) Lipids in foods chemistry, biochemistry and technology. Pergamon Press Inc, New York. pp 58.
Han IH, Lee KA, Byoun KE (2007) The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Soc Food Cookery Sci 23: 443-451.
Han JS, Kim JA, Han GP, Kim DS, Kee KR (2004) Quality characteristics of functional cookies with potato peel. Korean J Soc Food Cookery Sci 20: 607-613.
Jeon ER, Park ID (2006) Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22: 62-68.
Jeon TG, An HL, Lee KS (2010) Quality characteristics of bread added with trumeric powder. J East Asian Soc Dietary Life 20: 113-121.
Jeong SH, Chang KS, Kim YJ (2004) Optimization of curcumin extraction from tumeric (Cucuma longa L.) using supercritical fluid $CO_2$ . Food Engineering Progess 8: 47-52.
Ji JR, Yoo SS (2010) Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20: 433-438.
Kim GS, Park GS (2008) Quality characteristics of cookies prepared with lotus powder. Korean J Food Cookery Sci 24: 398-404.
Kim HY, Park JH (2006) Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22: 855-863.
Kim KH, Chun HJ, Han YS (1999) Effect of dandelion on the extension of shelf-life on noodle and rice cake. Korean J Soc Food Sci 15: 121-126.
Kim YH, Lee SM, Cheon SJ, Jang MJ, Jun DH, Choi HJ, Cho WA, Lee JT (2007) Study on anti-oxidant activity of four kinds of Korea herb medicine materials. J Korean Sci Fashion & Beauty 5: 139-144.
Ko YJ, Joo NM (2005) Quality characteristics of optimization of iced cookie with addition of jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci 21: 514-527.
Koh WB, Noh WS (1997) Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life 7: 159-165.
Lee GW, Choi MJ, Jung BM (2010) Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26: 381- 389.
Lee JA, Park GS, Ahn SH (2002) Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Sci 18: 238-246.
Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH (2006a) Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7.
Lee SH, Choi EJ, Lim YS, Kim SH (1997) Antimicrobial effect of ethanol extract from Cucuma aromatica S. J Food Sci Technol 9: 161-165.
Lee SM, Jung HA, Joo NM (2006b) Optimization of iced cookie with the addition fried red ginseng powder. Korean J Food & Nutr 19: 448-459.
Lee SY, Chooi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH (2006c) Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J Korean Soc Food Sci Nutr 35: 912-918.
Lee YK, Kim MJ, Lee SB, Kim SD (2005b) Quality characteristics of kipfel cookies prepared with chitosan-Chungkukjang. J East Asian Soc Dietary Life 15: 437-443.
Lim EJ (2008) Quality characteristics of cookies with added Enteromorha intenstinalis. Korean J Food & Nutr 21: 300- 305.
Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY (2009) Physicochemical and sensory characteristics of cookies with added leek (Allium tuberosum Rottler) powder. Korean J Food & Nutr 22: 1-7.
Min YH, Kim JY, Park LY, Lee SH, Park GS (2007) Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J Food Cookery Sci 23: 502-510.
Park BH, Cho HS, Park SY (2005) A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102.
Park KN, Park LY, Kim DG, Park GS, Lee SH (2007) Effect of turmeric (Curcuma aromatica Salab.) on the shelf life of tofu. Korean J Food Pre 14: 136-141.
Shin JH, Lee SJ, Choi DJ, Kwen OC (2007) Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23: 609-614.
Singh M, Mohamed A (2007) Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT Food Sci Tech 40: 353-360.
Song SH, Jung HS (2009) Quality characteristics of noodle (garakguksu) with Curcuma longa powder. Korean J Food Cookery Sci 25: 199-205.
Tarladgis BG, Watts BM, Younathan MT (1960) A distillation method for the quantitative determination of malonaldehydes in rancid food. J Am Oil Soc 38: 44-48.
Woo IA, Nam HW, Pyun JW (2003) Quality characteristics of bread prepared with the addition of curry powder. Korean J Food Cookery Sci 19: 447-453.
日本油化學協會(1994) 標準油脂試驗分析法. 2.4.1-8.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.