References
- Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7
- Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19: 448-459
- 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
- Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12: 432-435
- Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effects and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21: 94-102
- Kim JH, Lee YT. 2004. Effects of barley bran on the quality of sugar-snap cookie and muffin. J Korean Soc Food Sci Nutr 33: 1367-1372 https://doi.org/10.3746/jkfn.2004.33.8.1367
- Han JS, Kim JA, Han GP, Kim DS. 2004. Quality characteristics of functional cookies with added potato peel. Korean J Soc Food Cookery Sci 20: 607-613
- Kwak DY, Kim JH, Kim JK, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower (Carthamus tinctorius L.) seed on quality of cookies. Korean J Food Preserv 9: 304-308
- Kim HYL, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Koream J Food Sci Technol 34: 637-641
- Kim IS, Lee YT, Seog HM. 2002. Effects of barley germ on sugar-snap cookie quality. Food Sci Biotechnol 11: 515-519
- Sancez MC, Valencia C, Ciruelos A, Latorre A, Gallegos C. 2003. Rheological properties of tomato paste: Influence of the addition of tomato slurry. J Food Sci 68: 551-554 https://doi.org/10.1111/j.1365-2621.2003.tb05710.x
- Giovannucci E. 1999. Tomatoes, tomato-based products, lycopene and cancer: Review of the epidemiologic literature. J Nat Cancer Inst 91: 317-331 https://doi.org/10.1093/jnci/91.4.317
- Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ, Crozier A. 2000. Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48: 2663-2669 https://doi.org/10.1021/jf000070p
- Rao AV, Agarwal S. 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutr Research 19: 305-323 https://doi.org/10.1016/S0271-5317(98)00193-6
- Clinton SK. 1998. Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev 56: 35-51 https://doi.org/10.1111/j.1753-4887.1998.tb01691.x
- Gerster H. 1997. The potential role of lycopene for human health. J Amer College Nutr 16: 109-126 https://doi.org/10.1080/07315724.1997.10718661
- Di Mascio P, Kaiser S, Sies H. 1999. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch Biochem Soc Trans 24: 1023-1027
- http://www.holisticonline.com/cancer/cancer_tomatoes- and-cancer.htm
- AOAC. 1995. Official Methods of Analysis 16th ed. Association of Official Analytical Chemists, Washington DC
- AACC. 1995. Approved Methods of the AACC. 9th ed. American Association of Cereal Chemists. St. Paul, MN
- Chung KM, Kwon CS. 1999. Properties of cookies added of flour and chinese yam powder. Food Sci Biotechnol 8: 341-343
- Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21: 541-549
- Fimney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem 27: 42-49
- Singh J, Singh N, Sharma TR, Saxena SK. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chem 83: 387-393 https://doi.org/10.1016/S0308-8146(03)00100-6
- Gouveia L, Batista AP, Mirand A, Empis J, Raymundo A. 2007. Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innov Food Sci Emerg Technol 8: 433-436 https://doi.org/10.1016/j.ifset.2007.03.026
- Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 221: 685-694
Cited by
- Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies vol.14, pp.1, 2009, https://doi.org/10.3746/jfn.2009.14.1.060