References
- Ahn JY, Ha TY (2010) Nutritional excellency of rice. Food Preserv Process Indus, 9, 60-64
- Koh HJ (2010) Current status of rice production, distribution, processing and utilization in Korea. Food Preserv Process Indus, 9, 21-31
- Kum JS (2008) Blooming of rice processing industry. Food Indus Nutr, 13, 9-14
- Shin DH, Kim MK, Chung TK, Lee HY (1989) Quality characteristics of Yukwa (popped rice snack) made by different varieties of rice. Korean J Food Sci Technol, 21, 820-825
- Paik JH, Ko YT (1992) Effect of storage period of rice on quality of rice added yogurt. Korean J Food Sci Technol, 24, 470-476
- Park WP (1994) Quality changes of Kochujang made of rice flour and rice starch syrup during aging. Korean J Food Sci Technol, 26, 23-25
- Kang MY, Choi YH, Choi HC (1997) Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J Korean Soc Food Sci Nutr, 26, 886-891
- Lee SK, Joo HK, Ahn JK (1997) Effects of rice varieties on saccharification in producing Sikhe. Korean J Food Sci Technol, 29, 470-475
- Jin T, Yu JH, Ryu GH (2012) Effect of moisture content and temperature on physical properties of instant puffed rice snacks. J Korean Soc Food Sci Nutr, 41, 846-852 https://doi.org/10.3746/jkfn.2012.41.6.846
- Seo HI, Ryu BM, Kim CS (2011) Effect of heat-moisture treatment of domestic rice flours containing different amylose contents on rice noodle quality. J Korean Soc Food Sci Nutr, 40, 1597-1603 https://doi.org/10.3746/jkfn.2011.40.11.1597
- Kim OH, Shin ME, Lee KH (2012) Quality characteristics of glutinous rice Dduk made from different rice as a meal substitute. J East Asian Soc Dietary Life, 22, 684-691
- Park CW, Jang SY, Park EJ, Yeo SH, Jeong YJ (2012) Quality characteristics of rice Makgeolli prepared by mashing types. Korean J Food Sci Technol, 44, 207-215 https://doi.org/10.9721/KJFST.2012.44.2.207
- Kim HYL, Lee IS, Kang JY, Kim GY (2002) Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol, 34, 642-646
- Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS (2011) Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr, 40, 832-838 https://doi.org/10.3746/jkfn.2011.40.6.832
- Lee HJ, Joo N (2010) Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cookery Sci, 26, 707-716
- Jung KJ, Lee SJ (2011) Quality characteristics of rice cookies prepared with sea mustard powder. J Korean Soc Food Sci Nutr, 40, 1453-1459 https://doi.org/10.3746/jkfn.2011.40.10.1453
- Lee JK, Jeong JH, Lim JK (2012) Effects of emulsifiers on physical properties of rice cookies. J Korean Soc Food Sci Nutr, 41, 1565-1570 https://doi.org/10.3746/jkfn.2012.41.11.1565
- Esquivel P, Jimenez VM (2012) Functional properties of coffee and coffee by-products. Food Res Int, 46, 488-495 https://doi.org/10.1016/j.foodres.2011.05.028
- Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Antioxidant properties of coffee brews in relation to the roasting degree. LWT-Food Sci Technol, 30, 292-297 https://doi.org/10.1006/fstl.1996.0181
- Almeida AAPA, Farah A, Silva DAM, Nunan EA, Gloria MBA (2006) Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria. J Agri Food Chem, 54, 8738-8743 https://doi.org/10.1021/jf0617317
- Nkondjock A (2009) Coffee consumption and the risk of cancer: an overview. Cancer Lett, 277, 121-125 https://doi.org/10.1016/j.canlet.2008.08.022
-
Atanasov AG, Dzyakanchuk AA, Schweizer RAS, Nashev LG, Maurer EM, Odermatt A (2006) Coffee inhibits the reactivation of glucocorticoids by
$11{\beta}$ -hydroxysteroid dehydrogenase type 1: a glucocorticoid connection in the anti-diabetic action of coffee? FEBS Lett, 580, 4081-4085 https://doi.org/10.1016/j.febslet.2006.06.046 - Seo HS, Kim SH, Han BR, Hwang I (2004) Quality characteristics of coffee-sulgi (rice cake) with different ratios of ingredients and commercial scheme. Korean J Soc Food Cookery Sci, 20, 170-179
- Yoo KM, Song MR, Ji EJ (2011) Preparation and sensory characteristics of chocolate with added coffee waste. Korean J Food Nutr, 24, 111-116 https://doi.org/10.9799/ksfan.2011.24.1.111
- Jung S, Kang WW (2011) Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv, 18, 33-38 https://doi.org/10.11002/kjfp.2011.18.1.033
- Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents. Am J Enol Vitic, 16, 144-158
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1204 https://doi.org/10.1038/1811199a0
- Chung HS, Kim DH, Youn KS, Lee JB, Moon KD (2013) Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews. Food Sci Biotechnol, 22, 23-29 https://doi.org/10.1007/s10068-013-0004-1
- Lee JS, Jeong SS (2009) Quality characteristics of cookies prepared with button mushroom powder. Korean J Food Cookery Sci, 25, 98-105
- Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr, 130, 2073-2085
- Durmaz G, Alpaslan M (2007) Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel. Food Chem, 100, 1177-1181 https://doi.org/10.1016/j.foodchem.2005.10.067
- Kim OS, Ryu HS, Choi HY (2012) Antioxidant activity and quality characteristics of acorn (Quercus autissima) cookies. Korean J Food Culture, 27, 225-232 https://doi.org/10.7318/KJFC/2012.27.2.225
Cited by
- Quality Characteristics and Antioxidative Activities of Rice Cookies with Rehmannia glutinosa Preparata vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.136
- Quality Characteristics of Sweet Roll added with Coffee Powder vol.29, pp.3, 2018, https://doi.org/10.7856/kjcls.2018.29.3.347
- Effects of fats and oils on the quality characteristics of rice scone vol.26, pp.5, 2014, https://doi.org/10.11002/kjfp.2019.26.5.539
- Benefits of the Addition of Marigold (Tagetes erecta L.) Powder on Quality Characteristics and Antioxidant Properties of Rice Cookies vol.31, pp.4, 2020, https://doi.org/10.7856/kjcls.2020.31.4.585
- Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder vol.32, pp.2, 2021, https://doi.org/10.7856/kjcls.2021.32.2.215