References
- Jang KW, Park SH, Ha SD. 2003. Market trends in functional foods. Food Sci Ind 36: 17-25
- 황금희, 김현구. 1995. 기능성식품 소재로서 생물활성 천연물의 국내 연구동향. 식품과학과 산업 28: 75-105
- Bissett DL, Chatter JR, Hannon DP. 1991. Chronic ultraviolet radiation-induced increases in skin iron and the photopotentive effect of topically applied iron chelators. Photochem Photobiol 54: 215-223 https://doi.org/10.1111/j.1751-1097.1991.tb02009.x
- Jin SH, Choung CC, Kim MC. 1987. Effect of feeding whole carrots and cabbages and their residues on milk yield and fat content. Cheju National University Journal 25: 37-43
- Lee SI, Sim JM, Rhee SH, Park KY. 1997. Antimutagenic effect of various cruciferous vegetables in Salmonella assaying system. J Food Hyg Safety 12: 321-327
- Yun KA, Park YJ, Bae SJ. 2004. Antioxidant and tyrosinase inhibitory effects of Brassica oleracea L. fractions. J Korean Soc Food Sci Nutr 33: 7-15 https://doi.org/10.3746/jkfn.2004.33.1.007
- Chong HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. Saboten. Korean J Food Preserv 10: 200-205
- Yoon SS. 1991. History of Korea noodle culture. Korean J Dietary Culture 6: 85-95
- Nam JK, Hahn YS, Hyun YH, Oh JY. 2000. Noodle-making properties of domestics wheats cultivars. Korean J Soc Food Sci 16: 593-597
- Chang KJ, Lee SR. 1974. Development of composite flours and their products utilizing domestic raw material; textual characteristic of noodles made of composite flours. Korean J Food Sci Technol 6: 65-69
- Ha KH, Shing DB. 1999. Characteristics of noodle made with composite flours of perilla and wheat. J Korean Soc Food Sci Nutr 28: 1256-1261
- Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28: 383-387
- Lee KH, Kim KT. 2000. Properties of wet noodle changed by the addition of whey powder. Korean J Food Sci Technol 32: 1073-1078
- Lee YS, Lim NY, Lee KH. 2000. A study on the preparaion and evaluation of dried noodle products made form composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-685
- Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST. 2000. Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32: 298-305
- Bae SH, Rhee C. 1998. Effect of soybean isolate on the properties of noodle. Korean J Food Sci Technol 30: 1301-1306
- Kim YA. 2002. Starch-wheat composite of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636
- Kim UJ, Yoon JY, Kim HS. 2002. A study on the noodle quality made form peastarch-wheat omposite. Korean J Soc Food Cookery Sci 18: 692-697
- Park JH, Kim YO, Kug YI, Cho DB, Choi HK. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 37: 1021-1025
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rhelology and quality of wet noodle. Korean J Food Sci Technol 29: 90-95
- Park NK, Song JC, Kim KJ, Lee CK, Jeong HS, Chung MJ. 1999. Noodle-making characteristics of Korean wheat. Korean J Postharvest Sci Technol 6: 167-172
- 김종태, 김철진, 박동준, 황재관, 구경형, 이수정, 조성자, 남수진. 1996. 우리밀의 종합적 활용을 위한 가공공정 기술의 개발. 한국식품개발연구원 보고서. p 1-236
- Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26: 1198-1202
- Kato H, Lee CY, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formmation by nondialyzable melanoidins. Agric Biol Chem 51: 1333-1337 https://doi.org/10.1271/bbb1961.51.1333
- Kee HJ, Lee ST, Park YK. 2000. Preparation and quality characteristics of Korean wheat nooelles made of brown glutinous rice flour with and without aroma. Korean J Food Sci Technol 32: 799-805
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiver on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95
- Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenol compounds. Korean J Food Sci Technol 28: 232-239
- Kim HK, Kim YE, Do JR, Lee YC, Lee BY. 1995. Antioxidative activity and physiological activity of some Korean medical plants. Korean J Food Sci Technol 27: 80-85
- Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrate scavenging ability of plant extract. Korean J Food Sci Technol 33: 626-632
- Nha YA, Park JN. 2003. Effect of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. Korean J Culinary Res 9: 179-190
- Kim JG, Kang YM, Eum GS, Ko YM, Kim TY. 2003. Antioxidateve activity and antimicrobial activity of extracts from medicinal plants (Akebia quinate Decaisn, Scirusfluviatilis A. Gray, Gardenia jasminoides for. grandifloura makino) J Agric Life Sci 37: 69-75
- Kim HJ, Hwang Bo MH, Lee HJ, Yu TS, Lee IS. 2005. Antibacterial and anticancer effects of Kimchi extracts prepared with Monascus purpureus koji pate. Korean J Food Sci Technol 37: 618-623
- Park NK, Song JC, Kim KJ, Lee CK, Jeong HS, Chung MJ. 1999. Noodle-making characteristics of Korean wheat. Korean J Postharvest Sci Technol 6: 167-172
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiver on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95
Cited by
- Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.291
- Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.1017
- Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata vol.40, pp.10, 2011, https://doi.org/10.3746/jkfn.2011.40.10.1474
- 시판 우리밀과 수입밀 중력 밀가루의 품질 특성 비교 vol.49, pp.3, 2005, https://doi.org/10.9721/kjfst.2017.49.3.304
- Effects of Kamut (Triticum turanicum Jakubz) Flour Replacement on the Quality of Wet Noodles vol.34, pp.6, 2005, https://doi.org/10.9724/kfcs.2018.34.6.545