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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.30 no.2, 2020년, pp.90 - 100
Yoon, Joon Hwa , Woo, Yeon , Kim, Mee Ree
초록이 없습니다.
Jinshu, Bai, Han, Jung-Ah. Characterization of Rice Cake with Ramie (Boehmeria nivea L.) Leaf Extract. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.47, no.10, 1014-1020.
Chang YH (2003) Quality characteristics of seolgidduk added with poria cocos wolf powder during storage. J East Asian Soc Dietary Life 13(4): 318-325.
Cho KR (2007) Quality characteristics of Backsulgi with germinated brown rice flour. Korean J Food Nutr 20(2): 185-194.
Cho KR (2009) Quality characteristics of Seolgiddeok added with broccoli(Brassica oleracea var. italica Plen.) powder. Korean J Food & Nutr 22(2): 229-237.
Cho KR, Kim MR, Kim OS, Son JW, Song MR (2015) Food Materials Science. Powerbook, Korea. pp 109-122.
Choi IJ, Kim YA (1992) Effect of addition of dietary fibers on quality of backsulgies. Korean J Soc Food Sci 8(3): 281-289.
Choi YS, Kim YA (1992) Effect of addition of potato peel, guar gum, polydextrose on quality of backsulgies. Korean J Food Cook Sci 8(3): 333-341.
Eun SD, Kim MY, Chun SS (2008) Quality characteristics of sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24(1): 23-30.
Lee HG, Han JY (2002) Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J Food Cookery Sci 18(2): 164-172.
Hollo J, Szejtli J, Gantner GS (1959) Investigation of the retrogradation of amylose. Period Polytech Chem Eng 3(2): 95-104.
Hong JS, Kim MA (2005) Quality characteristics of sulgidduk by the addition of astringency persimmon paste. Korean J Food Cookery Sci 21(3): 360-370.
Hwang JH, Park JE (2005) Food Materials Science. Hyoil Books, Korea. pp 115-116.
Hyun YH, Hwang YK, Lee YS (2005) Quality characteristics of sulgidduk with tapioca flour. Korean J Food & Nutr 18(2): 103-108.
Jeong DG, Baek NI, Bae DG, Kim JY (2007) Composition for prophylaxis or treatment of cardiovascular disease containing compound separated from Lactuca sativa extract. Bulletin of Food Technology 20(4): 75-84.
Kang BS, Kim DH, Whang HJ, Moon SW (2006) The retrogradation of steamed Korean rice cake (Jeungpyun) with addition of gums. Korean J Food Sci Technol 38(6): 838-842.
Kang IH (1978) Korean Life History. Samyoungsa, Korea. p 82.
Kim CH (2009) Quality characteristics of Paeksulgi (Korean rice cake) containing various levels of whey protein isolate powder. Korean J Food Culture 24(5): 561-569.
Kim GS (2010) Rice cake preference and intake of college students: Focusing on Daegu region. MS Thesis Yeungnam University, Daegu. p 9.
Kim GY, Kang WW, Choi SW (1999) A study on the quality characteristics of sulgidduk added with persimmon leaves powder. J East Asian Soc Dietary Life 9(4): 461-467.
Kim HY, Kim MR, Go BG (2004) Food Quality Evaluation. Hyoil, Korea. pp 63-68.
Kim, M.J., Moon, Y., Tou, J.C., Mou, B., Waterland, N.L.. Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.49, 19-34.
Koudela, M., Petříková, K.. Nutrients content and yield in selected cultivars of leaf lettuce (Lactuca sativa L. var. crispa). Zahradnictví, vol.35, no.3, 99-106.
Lee ES, Doo HJ, Kim YR, Shim JY (2010) A study on the quality characteristics of backsulgi prepared with combined treatment of enzyme and trehalose. Food Eng Prog 14(3): 235-242.
Lee JH, Kim MR, Min HS, Lee YE, Song ES, Kwon SJ, Kim MJ, Song HN (2014) The Food & Principle of Cookery-A Scientific Approach. 3rd ed. Kyomunsa, Korea. p 71.
Lee KS, Lee JC, Lee JK, Park WJ (2001) Effect of addition of minor ingredients for the quality characteristics of Sulgidduk. Korean J Dietary Culture 16(5): 399-406.
Ly, Dalin, Kang, Kiyoon, Choi, Jang-Yeol, Ishihara, Atsushi, Back, Kyoungwhan, Lee, Seong-Gene. HPLC Analysis of Serotonin, Tryptamine, Tyramine, and the Hydroxycinnamic Acid Amides of Serotonin and Tyramine in Food Vegetables. Journal of medicinal food, vol.11, no.2, 385-389.
MATSUMOTO, Natsuki, OKUSHIO, Kazuo, HARA, Yukihilko. Effect of Black Tea Polyphenols on Plasma Lipids in Cholesterol-Fed Rats.. Journal of nutritional science and vitaminology, vol.44, no.2, 337-342.
Rosario, R. R. Del, Pontiveros, C. R.. Retrogradation of Some Starch Mixtures. Die Stärke = Starch, vol.35, no.3, 86-92.
Ryu MN, Kim HR, Seog EJ, Lee JH (2007) Quality characteristics of baikseolgi made with Hovenia dulcis. Food Eng Prog 11(3): 161-166.
Ryu YK, Kim YO, Kim KM (2008) Quality characteristics of sulgidduk by the addition of Tofu. Korean J Food Cookery Sci 24(6): 856-860.
Sung JM, Han YS (2003) Effect of Bakjakyak(Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J Food Culture 18(4): 311-319.
Woo, Yeon, Kim, Su Jin, Kim, Mee Ree. Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.36, no.1, 50-57.
Yoo AR, Lee HG (1984) A study of the physical characteristics of backsulgi by the amount of water and some kinds of sweeteners. J Korean Soc Food Nutr 13(4): 381-388.
Yoon SJ, Lee MY (2004) Quality characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Food Cook Sci 20(6): 575-580.
Yu HN, Song JH, Kim MR (2017) Quality characteristics and antioxidant activities of Sulgidduk added with almond powder. J Korean Soc Food Sci Nutr 46(7): 809-815.
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