참고문헌
- Ahn DK. 1999. Medicinal fungi in Korea. Korean J. Mycol 27:252-255
- Ahn JS, Kong SG, Cho SH. 2013. Quality characteristics of Tarakjuk (Milk Porridge) prepared with brown rice. Korean J. Food & Nutr., 26(3):508-514 https://doi.org/10.9799/ksfan.2013.26.3.508
- AOAC. 1995. Official Method of Analysis. 16th ed, Association of Official Analytical Chemists, Washington, DC, USA. p31
- Cho HS, Kim KH. 2009. Assessment of quality characteristics of the shrimp power, Jook, for elderly foodservice operation. J. Korean Soc. Food Cult., 24(4):419-425
- Choi YS, Jegal SA. 2012. The quality characteristics of wheat flour Dasik with different amounts of Hericium erinaceum powder. The Korean J. Culin. Res., 18(3):206-214
- Hong II, Choi SK. 2014. A study on the development of burdock gruel. The Korean J. Culin. Res., 20(1):18-26
- Jang JH, Noh KH, Choi JN, Jin KS, Shin JH, On JH, Cho CW, Jeong WS, Kim MJ, Song YS. 2010. Effect of Hericium erinaceum mycelia supplementation on the oxidative stress and inflammation processes stimulated by LPS and their mechanisms in BALB/C mice. J. Korean Soc. Food Sci. Nutr. 39:227-236 https://doi.org/10.3746/jkfn.2010.39.2.227
- June JH, Yoon JY, Kim HS. 1998. A study on the development of hodojook. J. Korean Soc. Food Cult., 13:509-518
- Kang BH, Shin EJ, Lee DS, Hur SS, KIM SH, Son SM, Lee JM. 2011. Quality characteristics of dumpling shell containing pleurotus eryngii Powder. J Korean Soc. Food Sci. Nutr. 40(4):570-574 https://doi.org/10.3746/jkfn.2011.40.4.570
- Kawagishi H, Shimada A, Hosokawa S, Mori H, Sakamoto H, Ishiguro Y, Sakemi S, Bordner J, Kojima N, Furukawa S. 1996. Erinacines E, F and G stimulators of nerve growth factor (NGF)-synthesis from the mycelia of Hericium erinaceum. Tetrahedron Letters. 37:7399-7402 https://doi.org/10.1016/0040-4039(96)01687-5
- Kim DH, Park SR, Debnath T, Hasnat MA, Pervin M, Lim BO. (2013). Evaluation of the antioxidant activity and antiinflammatory effect of Hericium erinaceum water extracts. Korean J. Medicinal Crop Sci., 21(2):112-117 https://doi.org/10.7783/KJMCS.2013.21.2.112
- Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical andsensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J. Food Sci. Technol., 36(3):410-415
- Kim JS, Kwak EJ. 2011. Quality Characteristics of Gruel with Added Yam. J. Korean Soc. Food Cult., 26(2):184-189
- Kim SH, Lee JN, Kim SH, Oh SJ, An SW, Lee JH, Park YS, Chung EK, Lee HY. 1998. Studies on screening and comparision of biological actives from the fruiting body and mycelium of Elfvingia applanata. Korean J. Appl. Microbiol. Biotechnol. 26:231-237
- Kim YH, Lim JK. 2007. Korea tradition foods. Hyoilbooks, 28, Seoul. Korea
- Kwon SC, Park GY, Jeong JH, Lee KH. 2008. Chemical composition Hericium erinaceum cultured by the extracts of Angelica keiskei and the byproduct of Angelica keiskei. J. Korean Soc. Food Sci. Nutr. 37:1168-1173 https://doi.org/10.3746/jkfn.2008.37.9.1168
- Lee SJ, Park JH, Lee C, Moon BK. 2013. Quality characteristics of seasoning with different particle size of Hericium erinaceus powder. Korean J. Food Cook. Sci. 29(6):741-747 https://doi.org/10.9724/kfcs.2013.29.6.741
- Lee SM. 2013a. A study on the quality characteristics of gruel supplemented with purple sweet potato. J. East Asian Soc. Dietary Life. 23(2):234-240
- Lee SM. 2013b. Quality characteristics of gruel added with ramie leaves. The Korean Journal of Culin. Res., 19(5):76-86
- Mizuno T, Wasa T, Ito H, Suzuki C, Ukai N. 1992. Antitumoractive polysaccharides isolated from the fruiting mushroom called yamabushitake or houtou. Biosci. Biotech. Biochem., 56:347-348 https://doi.org/10.1271/bbb.56.347
- Oh BY, Lee YS, Kim YO, Kang JH, Jung KJ, Park JH. 2010. Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract. Korean J. Food Sci. Technol. 42(6):714-720
- Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with Lotus root powder. J. the Korean home Econ., 47(3):79-85
- Park BH, Cho HS. Jeon ER, Kim SD. 2009. Quality characteristics of Jook prepared with Lotus leaf powder. Korean J. Food Cook. Sci., 25(1):55-61
- Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo NM, Han YS. 2007. The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J. Food Cook. Sci., 23(6):832-838
- Shin KE, Choi SK, Rha YA. 2009. Quality characteristics of tarakjuk added with ginseng (Panax ginseng C.A. Meyer). The Korean J. Culin. Res., 15(4):86-98
- Song WJ, Jeong GY, Kim YS, Hong WS, Han JA, Lee JS. 2012. A study on the quality of the rice porridge added seaweed powder (해조가루를 첨가한 쌀가루 죽의 품질에 관한 연구). Academic publication of the Korean society of food & cookery science, Seoul, Korea, 2:132
- Woo KS, Jeong HS, Lee HB, Choi WS, Lee JS. 2004. Changes in rheological properties of neungee (Sarcodon aspratus) during dehydration. J. Korean Soc. Food Sci. Nutr. 33(7):1230-123 https://doi.org/10.3746/jkfn.2004.33.7.1230
- Yang SW, Kim BR, Park GH, Lee GW, Yeon SH, Lee D, Son GH, Kang GH, Kim SH, Moon BG. 2014. Quality characteristics of cream soup with Hericium erinaceum powder (노루궁뎅이버섯 분말을 이용한 크림수프의 품질 특성). Academic publication of the Korean society of food & cookery science, Seoul, Korea, 1:230
- Yoon SJ, Lee MY. 2004. Quality characteristics of sulgidduk added with concentrations of Hericium erinaceum powder. Korean J. Soc. Food Cookery Sci., 20(6):31-36
- Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics on pine nut gruel. Korean J. Food Sci. Technol. 34(2):225-231
- Newspaper of mushrooms information. 2014. 8. Brain cell development component rich Hericium erinaceum (뇌세포 발달성분이 풍부한 노루궁뎅이버섯)
피인용 문헌
- Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis vol.49, pp.3, 2016, https://doi.org/10.5657/KFAS.2016.0310
- Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.155
- Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.660