References
- Jang YS, Park MS, Kim SD, Park HK, Park SR, Lee JH. 1976. An illustracted book of hardy plants. Honam agricultural research institute, Han Byel Press, Seoul, Korea. p 57.
- Kim TJ. 1996. Korea Resources Plants I . Seoul National University Press, Seoul, Korea. p 107.
- Huh J. 1998. Dong-ui-bo-gam. Namsandang, Seoul, Korea. Vol 634, p 1084-1232.
- Lee SJ. 1981. Benca gangmu. Yuhansa, Seoul, Korea. p 910.
- Lee MH, Jeone JH, Oh MJ. 1992. Axntioxidative activity of gallic acid in acorn extract. J Korean Soc Food Sci Nutr 21: 693-700.
- Kwon JH, Kim SJ, Lee JE, Lee SJ, Kim SK, Kim JS, Byun MW. 2002. Physicochemical and organoleptic properties of starch isolated from gamma-irradiated acorn. Korean J Food Sci Technoi 34: 1007-1012.
- Lopes GK, Schulman HM, Hermes-Lima M. 1999. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim Biophys Acta 1472: 142-152. https://doi.org/10.1016/S0304-4165(99)00117-8
- Kim BN. 1995. A study on the literature review of acorn in Korea. Korean J Soc Food Sci 11: 158-163.
- Lee SH, Lee DI, Cho SY, Jung HJ, Cho SM, Park HJ, Lillehoj HS. 2005. Effects of acorn supplementation on the level of acetylcholine and its related enzyme activities in the brain of demantia mouse model. J Korean Soc Food Sci Nutr 34: 738-742. https://doi.org/10.3746/jkfn.2005.34.5.738
- Chung MJ, Jo HS, Choi HN, Cho SM, Park YI. 2011. Protective effect of acorn against IgE-mediated allergic and ovalbumin (OVA)-induced asthmatic responses via inhibition of oxidative stress. J Pharm Invest 41: 355-362.
- Ghayur MN, Kazim SF, Rasheed H, Khalid A, Jumani MI, Choudhary MI, Gilani AH. 2011. Identification of antiplatelet and acetylcholinesterase inhibitory constituents in betel nut. Chinese J Integ Med 9: 619-625. https://doi.org/10.3736/jcim20110607
- AACC. 2000. Approved method of AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA.
- Ko HC. 2010. Quality characteristics of sugar snap-cookie with added cornus fructus. J East Asian Soc Dietary Life 20: 957-926.
- Joung SE, Cho SH, Lee HG. 1997. A study on the effects of processing method on the quality of soy bean dasik. Korean J Soc Food Sci 13: 356-363.
- Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korea J Food Cookery Sci 21: 94-102.
- Choi SH. 2009. Quality characteristics of cookies prepared with Angelica gigas Nakai powder. Korea J Culinary Res 10: 309-321.
- 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.
- Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentration of garlic juice. Korean J Food Cookery Sci 23: 609-614.
- Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
- Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24: 398-404.
- Kim DH. 1995. Food Chemistry. Tamgudang Press, Seoul, Korea. p 401-417.
- Shin YJ, Lee JA, Park GS. 2008. Quality characteristics of fish paste containing angelica gigantis radix powder. Korean J Food Cookery Sci 24: 699-705.
- Henry RE. 1976. High fructose corn syrup: new sweetener for the baker. Bakers Dig 52: 537-540.
- Gorczyca C, Zabik M. 1979. High fiber sugar-snap cookies containing cellulose and coated celluiose products. Cereal Chem 56: 537-540.
- Kim YY, Cho HJ. 2000. A study on the quality properties of dotoridduck added with acorn jelly powder. Korean J Soc Food Sci 16: 260-266.
- Choi JH, Yim GY, Jang SY, Jeong YJ. 2007. Inhibition effect of the harmful food-born microoranisms on germination condition of acorn pollen. Korean J Food Preserv 14: 87-93.
Cited by
- Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread vol.47, pp.1, 2015, https://doi.org/10.9721/KJFST.2015.47.1.75
- Component Analysis of Acorns of Quercus mongolica and Quercus Variabilis vol.32, pp.2, 2016, https://doi.org/10.7747/JFES.2016.32.2.103
- Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder vol.29, pp.2, 2013, https://doi.org/10.9724/kfcs.2013.29.2.177
- A Review of the General Characteristics and Functions of Acorns vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.058
- Quality Characteristics of Acorn Muk Added with Barley Sprout Powder vol.30, pp.2, 2020, https://doi.org/10.17495/easdl.2020.4.30.2.139