References
- Chung RN, Lee HY, Yang IS 2007. The Structural Correlation between Consumer's Attitudes and Intention of Repurchase of Home Meal Replacement (HMR) according to the Product Categories. Korean J. Community Nutr., 12(3):344-351
- Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem., 50(17):4959-4964 https://doi.org/10.1021/jf0255937
- Ha YS, Lee JH, Park JW. 2001. Physical characteristics of mushroom (Agaricus bisporus) as nfluenced by different drying methods. Korean J. Food Sci. Technol., 33(2):245-251
- Hwang SH, Chung HS, Youn KS. 2006. Quality characteristics of ripened pumpkin powder and gruel in relation to drying methods. J. East Asian Soc. Dietary Life, 16(2):180-185
- Jeon SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS. 2013. Antioxidant activities of processed deoduck (codonopsis lanceolata) extracts. J. Korean Soc. Food Sci. Nutr., 42(6):924-932 https://doi.org/10.3746/jkfn.2013.42.6.924
- Jeong YJ, Kang KJ. 2011. Effect of Angelica keiskei Extract on Apoptosis of MDA-MB-231 Human Breast Cancer Cells. J. Korean Soc. Food Sci. Nutr., 40(12):1654-1661 https://doi.org/10.3746/jkfn.2011.40.12.1654
- Ji SJ. 2011. Antioxidant and Anti-inflammatory Activities of Dried Raphanus sativus L. and Angelica keiskei L. Masters degree thesis. The Dankook University. pp 32-43
- Ji SJ, Lee DJ, Lim SH, Shin WJ, Cho YS, Kim SY, Kim JB, Kim SN. 2013. Antioxidant Activities of Angelica keiskei L. and dried leaves of Raphanus sativus L. Korean J. Food Preserv., 20(1):104-110 https://doi.org/10.11002/kjfp.2013.20.1.104
- Jo HW, Park JC. 2008 Phenolic compounds isolated from the leaves of Angelica keiskei showing DPPH radical scavenging effect. Korean J. Pharmacogn., 39(2):146-149
- Kang NS, Kim JH, Kim JK. 2007. Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods. Korean J. Food Preserv., 14(1):61-66
- Kim DS. 2012. The quality characteristics of powder pumpkin soup by different varieties of pumpkins and addition ratios. Korean J. Culinary Research, 18(1):65-76
- Kim EM, Choi JH, Choi KB, Yeo IH. 2010. The evaluation of metabolizable energy of Angelica keiskei (Angelica utilis Makino) products. Korean J. Nutr., 43(1):5-11 https://doi.org/10.4163/kjn.2010.43.1.5
- Kim HJ, Lee JH. 2009. Physicochemical properties of Salicornia herbacea power as influenced by drying methods. Food Engineering Progress, 13(2):105-109
- Kim HJ, Kim DJ. 2013. A Study on Market Segmentation of Home Meal Replacement Consumers. Korean J. Culinary Research, 19(2):52-64
- Kim HY, Kim MR, Koh BK. 2009. Food quality evaluation. Hyoil Press, Korea
- Kim HY, Koh BK. 2013. Food Preparation, 3rd. Hyoil Press, Korea
- Kim JH. 2006. Optimization of preparation condition on cassia tora L. Jook by response surface methodogy. Masters degree thesis. Myong-ji University. pp 57-58
- Kim JH. 2008. Quality characteristics of tomato sauce prepared with functional herbs and tomato. Doctorate thesis. Sejong University. pp 12-99
- Kim JS, Kwak EJ. 2011. Quality characteristics of gruel with added yam. Korean J. Food Culture, 26(2):184-189
- Kim JS, Kim JY, Chang YE. 2012a. Physiological activities of saccharified cherry tomato gruel containing different levels of cherry tomato puree. Korean J. Food Cookery Sci., 28(6):773-779 https://doi.org/10.9724/kfcs.2012.28.6.773
- Kim JS, Kim JY, Chang YE. 2012b. The quality characteristic and antioxidant properties of saccharified strawberry gruels. Korean J. Food Cookery Sci., 41(6):752-758
- Kim KY, Shin JK, Lee SW, Yoon SR, Chung HS, Jeong YJ, Choi MS, Lee CM, Moon KD, Kwon JH. 2007. Quality and functional properties of red ginseng prepared with different steaming time and drying methods. Korean J. Food Sci. Technol., 39(5):494-499
- Kim MA, Son HU, Nam DY, Cha YS, Shin YK, Choi YH, Lee SH. 2012. Inhibitory Effect of Angelica keiskei Extract in an Atopic Dermatitis Animal Model. Korean J. Food Preserv., 19(5):792-798 https://doi.org/10.11002/kjfp.2012.19.5.792
- Kwak YE, Ki SH, Noh EK, Shin HN, Han YJ, Lee YN, Ju JY. 2013. Comparison of antioxidant and anti-proliferative activities of perilla (perilla frutescens britton) and sesame (Seasamum indicum L.) leaf extracts. Korean J. Food Cookery Sci., 29(3):241-248 https://doi.org/10.9724/kfcs.2013.29.3.241
- Lee JW, Sung KS, Park JW. 2012. The Effect of far infrared rayvacuum drying having reflection and dispersion functions on the quality changes of dried-rehydrated food. Korean J. Food Nutr., 25(3):538-545 https://doi.org/10.9799/ksfan.2012.25.3.538
- Lee MK, Choi SH, Lim HS, Ahn JS. 2010. Quality characteristics of jook prepared with green laver powder. Korean J. Food Cookery Sci., 26(5):552-558
- Lee SM. 2013. A study on the quality characteristics of gruel supplemented with purple sweet potato. J. East Asian Soc. Dietary Life, 23(2):234-240
- Li H, Kwang TH, Ning XF, Cho SC, Han CS. 2009. Far infrared rays drying characteristics of tissue cultured mountain ginseng roots. J. Biosystems Engineering, 34(3):175-182 https://doi.org/10.5307/JBE.2009.34.3.175
- Li L, Aldini G, Carini M, Chen CYO, Chun HK, Cho SM, Park KM, Correa CR, Russell RM, Blumberg JB, Yeun KJ. 2009. Characterisation, extraction efficiency, stability and antioxidant activity of phytonutrients in Angelica keiskei. Food Chem., 115(1):227-232 https://doi.org/10.1016/j.foodchem.2008.12.015
- Min ES, Cho JS. 2009. Quality characteristics of gugija. heukimja Jook containing different evels of black sesame powder. Korean J. Food Cookery Sci., 25(1):106-118
- Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with lotus root powder. J. Korean Home Economics Assoc., 47(3):79-85
- Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of ingredients in preparation of black sesame gruels. Korean J. Soc. Food Cookery Sci., 19(6):685-693
- Park JL, Chae KY, Hong JS. 2007. The quality characteristics of black sesame gruels made with different concentrations of steamed black sesame and various kinds of rice powder. Korean J. Food Cookery Sci., 23(6):919-929
- Park JY, Jeong HJ, Kim YM, Park SJ, Rho MC, Park KH, Rhu YB, Lee WS. 2011. Characteristic of alkylated chalcones from Angelica keiskei on influenza virus neuraminidase inhibition. Bioorg. Med. Chem. Lett., 21(18):5602-5604 https://doi.org/10.1016/j.bmcl.2011.06.130
- Shin DS, Park BR, Too SM, Hwang Y. 2013. The optimization of instant pumpkin gruel with pumpkin powder using response surface methodology. Korean J. Food Cookery Sci., 29(3):291-300 https://doi.org/10.9724/kfcs.2013.29.3.291
- Takaoka S, Hibasami H, Ogasawara K, Imai N. 2008. Chalcones from Angelica keiskei induce apotosis in stomach cancer cells. J. Herbs Spices Med. Plants, 14(3-4):166-174. https://doi.org/10.1080/10496470802598727
- Tatsuji E, Hiromu O, Kinuko N, Yoko K, Katsumi S, Masashige T, Eiji K, Hiroaki S, Ikunoshin K. 2007. Antidiabetic activities of chalcones isolated from a Japanese herb Angelica keiskei. J. Agric. Food Chem., 55(15):6013-6017 https://doi.org/10.1021/jf070720q
- Youn KS, Kim JW. 2012. Antioxidant and angiotensin converting enzyme I inhibitory activities of extracts from mulberry (Cudrania tricuspidata) fruit subjected to different drying methods. J. Korean Soc. Food Sci. Nutr., 41(10):1388-1394 https://doi.org/10.3746/jkfn.2012.41.10.1388
- Yun SJ, Yeon JY, Kim MH, Kang MH, Kim TH, Son YK, Kim MH. 2009. The Effects of Angelica keiskei Koidzumi and Turmeric Extract Supplementation on the Blood Lipids, and Antioxidant and Inflammatory Markers in Hypercholesterolemic Adults in Korea. Korean J. Food Nutr., 22(4):517-525
- Bioin special webzine. 2011. http://www.bioin.or.kr/board.do? num=215122&cmd=view&bid =report
- The Farmers Newspaper. 2011. http://www.nongmin.com/article/ ar_detail.htm?ar_id=184104
Cited by
- Quality Characteristics and Antioxidant Activity of Cream Soup prepared with Soybean Flour vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.427
- Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties vol.35, pp.3, 2015, https://doi.org/10.5851/kosfa.2015.35.3.307
- Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.378
- Quality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.178
- Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment vol.29, pp.5, 2014, https://doi.org/10.7318/KJFC/2014.29.5.444