References
- Bae GC, Bae DY. 2012. The anti-inflammatory effects of ethanol extract of Allium hookeri cultivated in South Korea. Korean J Herbology 27:55-61 https://doi.org/10.6116/kjh.2012.27.6.55
- Bae JH, Woo HS, Choi HJ, Choi C. 2003. Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35:1124-1128
- Choi DM, Lee DS, Chung SK. 2007. Effects of fermentation pine needle extract on the quality plain bread. Korean J Food Preserv 14:154-159
- Chun SS, Park JR, Cho YS, Kim MY, Kim RY, Kim KO. 2001. Effect of onion powder addition on the quality of white bread. Korean J Food & Nutr 14:345-354
- Chung MJ, Jeong HS, Joo NM. 2013. Quality characteristics and optimization of bread with Mori cortex radicis power using response surface methodology. Korean J Food Culture 28: 512-524 https://doi.org/10.7318/KJFC/2013.28.5.512
- Hong SY, Shin GM. 2008. Quality characteristics of white pan bread with garlic powder. Korean J Food & Nutr 21:485- 491
- Jeon TG, An HL, Lee KS. 2010. Quality characteristics of bread added with turmeric powder. J East Asian Soc Dietary Life 20:113-121
- Ju HW, An HL, Lee KS. 2010. Quality characteristics of bread added with black garlic powder. The Korean Journal of Culinary Research 16:260-273
- Jung HS, Noh KH, Bo KM, Song YS. 1999. Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28:113-117
- Kang CO. 2002. Effect of the addition of powdered-bamboo leaves on the quality and preservations of breads. Masters of degree thesis, Chonnam National Uni. Gwang-ju
- Kim CH, Lee MA, Kim TW, Jang JY, Kim HJ. 2012a. Antiinflammatory effect of Allium hookeri root methanol extract in LPS-induced RAW264.7 cells. J Korean Soc Food Sci Nutr 41:1645-1648 https://doi.org/10.3746/jkfn.2012.41.11.1645
- Kim DS. 2014. Quality characteristics and storage stability of beef patty with the addition of juumyit (Allium hookeri) powder. Masters of degree thesis, Sookmyung Uni. Seoul.
- Kim JK, Kim YH, Oh JC, Yu HH. 2013. Optimization of white pan bread preparation by addition of black barley flour and olive oil using response surface methodology. Korean J food Sci Technol 45:180-190 https://doi.org/10.9721/KJFST.2013.45.2.180
- Kim KH, Kim HJ, Byun MW, Yook HS. 2012b. Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J Korean Soc Food Sci Nutr 41:577-583 https://doi.org/10.3746/jkfn.2012.41.5.577
- Kim ML, Park GS, Park CS, An SH. 2000. Effect of spice powder on the characteristics of quality of bread. Korean J Soc. Food Sci 16:245-254
- Kim NY, Kim SH. 2005. The physicochemical and sensory characteristics of bread added with red ginseng powder. J East Asian Soc Dietary Life 15:200-206
- Kim SH, Lee HJ, Paik JE, Joo NM. 2012c. Quality characteristics and storage stability of bread with cabbage powder. Korean J Food Cookery Sci 28:431-441 https://doi.org/10.9724/kfcs.2012.28.4.431
- Lee HJ, Joo NM. 2012. Optimization of pan bread prepared with ramie powder and preservation of optimized pan bread treated by gamma irradiation during storage. Prev Nutr Food Sci 17:53-63 https://doi.org/10.3746/pnf.2012.17.1.053
- Lee HJ, Jung SI, Hwang YI. 2009. Characteristics and preservation of the plain bread added with onion juice. J of Life Scence 19:781-786 https://doi.org/10.5352/JLS.2009.19.6.781
- Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cookery Sci 27:1-16
- Pyler EJ. Physical and chemical test methods 891-895. Baking Science and Technology, Col. II, Sosland Pub. Co. Manhattan Kansas. USA
- Ryu CH. 1999. Study on bread-making quality with mixture of waxy barely-wheat flour 1. Rheological properties of dough made with waxy barely-wheat four mixture. J Korean Soc Food Sci Nutr 28:1034-1042
- Song HP, Shin SL, Jung IS, Kim DH, Kim KS. 2009. Analysis of volatile organosulfur compounds in Korean Allium species. Korean J Food Preserv 16:929-937
- Song MR, Lee KS, Lee BC, Oh MJ. 2007. quality and sensory characteristics of white bread added with various binseng products. Korean J Food Preserv 14:369-377
Cited by
- Optimization of the Fish Sausage Added with Olive Oil vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.706
- Quality Characteristics and Antioxidant Effects of Breads added with Peanut Sprout Extract and Powder vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.558
- Comparison of Effect of Water and Ethanolic Extract from Roots and Leaves of Allium hookeri vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1808
- Isolation and characterization of phenolic compound from Allium hookeri root for potential use as antioxidant in foods vol.24, pp.6, 2015, https://doi.org/10.1007/s10068-015-0269-7
- Quality of White Bread Containing Aster yomena Powder vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.091
- Quality Characteristics of Wet Noodles with Allium hookeri Powder vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.084
- Quality Characteristics of Bread Added with Stevia Leaf Powder vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.419
- Physicochemical Properties and Antioxidant Activities of Steam-Dried Allium hookeri Root vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.412
- Effects of Solvents with Different Polarities on the Antioxidant Activities of the Leaves and Roots of Allium hookeri vol.30, pp.5, 2020, https://doi.org/10.17495/easdl.2020.10.30.5.363
- 삼채잎 향기 성분 분석과 항산화 및 항염 효과 연구 vol.38, pp.1, 2021, https://doi.org/10.12925/jkocs.2021.38.1.263