References
- An KA, Jo DJ, Kim HK, Kim SG, Kwon JH. 2004. Effect of gamma irradiation on viscosity and physicochemical properties of starches. Korean J Food Sci Technol 36(4): 547-552
- Ananthaswamy HN, Vakil U K, Sreenvasan A. 1970. Effect of gamma radiation on wheat starch and its components. J Food Sci 35(6): 795-798 https://doi.org/10.1111/j.1365-2621.1970.tb01997.x
- AOAC. 1990. Official Methods Analysis 15th ed. Association of Official Analytical Chemists. Inc. Virginia. USA. p 918
- Bao J, Corke H. 2002. Pasting properties of gamma-irradiated rice starches as affected by pH. J Agric Food Chem 50(2): 336-341 https://doi.org/10.1021/jf010230c
- Baraldi D. 1973. Effect of gamma radiation on D-glucose present in apple juice. J Food Sci 38(1): 108-111 https://doi.org/10.1111/j.1365-2621.1973.tb02789.x
- Capanzana MV, Buckle KA. 1997. Optimization of germinaion conditions by response surface methodology of a high amylose rice cultivar. Lebensm Wiss u Technol 30(2): 155-163 https://doi.org/10.1006/fstl.1996.0142
- Chaplin MF, Kennedy JF 1986. Carbohydrate analysis. IRL Press Ltd., Washington, D.C. pp 3
- Choi JS, Sohn KH. 1997. Physicochemical properties of modified rice powder for rice-based infant foods I. Thermal-enzymatic treatment on rice powder. Korean J Dietary Culture 12(4): 375-382
- Diehl JF, Adam S, Delincee H, Jakubick V. 1978. Acidolysis of carbohydrates and of carbohydrate-containing foodstuffs. J Agric Food Chem 26(1): 15-20 https://doi.org/10.1021/jf60215a063
- June JH, Yoon JY, Kim HS. 1998. A study on development of hodojook. Korean J Dietary Culture 13(5): 509-518
- Kerf M, Mondelaers W, Lahorte P, Vervaet C, Remon JP. 2001. Characterisation and disintegration properties of irradiated starch. Ind J Pharmaceutics 221(1-2): 69-76 https://doi.org/10.1016/S0378-5173(01)00655-X
- Kim AJ, Rho JO, Woo KJ, Choi WS. 2004. The study on the characteristics of cooked rice according to the different coating ratio of mulberry leaves extracts. Korean J Soc Food Cookery Sci 19(6): 571-580
- Kim CS. 1996. Degree of retrogradation of non-waxy and waxy rice cakes during storage determined by DSC and enzymatic methods. Korean J Soc Food Sci 12(2): 186-192
- Kim MN. 1982. The study of the changes of contents of phytic acid and quality of soymilk. M.S. Thesis, Korea University. Seoul. pp 2-42
- Lee HJ, Jum JI. 2000. Research of kinds of rice porridges and recipes of it. J Korean Soc Food Nutr 13(3): 281-290
- Lee HO, Kim ES, Chang MS. 1991. Effects of different methods of cooking on sensory and nutritional properties of Kongjook. Korean J Soc Food Sci 7(4): 35-40
- Lee YS, Oh SH, Lee JW, Kim JH, Kim JH, Kim KS, Kim WG, Byun MW. 2004. Optimum of gamma irradiation dose for rice-based infant foods with improved energy-density and shelf-life. J Korean Soc Food Sci Nutr 33(5): 894-898 https://doi.org/10.3746/jkfn.2004.33.5.894
- Michaelsen KF, Friis H. 1998. Complementary feeding a global perspective. Global Issue in Pediatric Nutrition 14(10): 763-766
- Mo SM, Lee YS, Koo JO, Son SM. 1996. Dietary Therapy. Kyomunsa. Seoul. pp 49-66
- Molins RA. 2001. Food Irradiation: Principles and applications. John Wiley & Sons, Inc. New York. USA. pp 46-50
- Noh MJ. 2000. Comparative effects of gamma irradiation and methyl bromide fumigation on disinfestation and physicochemical qualities of mung bean. M.S. Thesis. Kyungbock National University. Taegu. pp 2-87
-
Oh SH, Lee YS, Kim JH, Kim JH, Lee JW, Kim MR, Yoak HS, Byun MW. 2006. Effect of pH on non-enzymatic browning reaction during
$\gamma$ -irradiation processing using sugar and sugar-glycine solutions. Food Chem 94(3): 420-427 https://doi.org/10.1016/j.foodchem.2004.11.034 - Raffi JJ, Agnel JP, Thiery CJ, Frejaville CM, Saint-Lobe LR. 1981. Study of gamma-irradiated starches derived from diffenet foodstuffs: A way for extrapolating wholesomness data. J Agric Food Chem 29(6): 1227-1232 https://doi.org/10.1021/jf00108a032
- Sokhey AS, Hanna MA. 1993. Properties of irradiated starches. Food Structure 12(4): 397-410
- Son JH, Choung MG, Choi HJ, Jang UB, Son GM, Byun MW, Choi C. 2001. Physiological effect of Korea black soybean pigment. Korean J Food Sci Technol 33(6): 764-768
- Son JH, Chyun JH. 2001. Comparative analysis of satisfaction level on hospital foods in elderly and middle aged patients. Korean J Dietary Culture 16(5): 442-450
- Stewart EM. 2001. Food irradiation chemistry. Food irradiation: Principles and applications. Wiley Interscience. New York. USA. pp 37-76
- Yook HS, Lee YS, Lee JW, Oh SH, Kim JR, Kim DS, Byun MW. 2004. Textural and sensory characteristics of gamma irradiated porridges. J Korean Soc Food Sci Nutr 33(2): 427-432 https://doi.org/10.3746/jkfn.2004.33.2.427