References
- Arai S. 1996. Studies on function foods in Japan-state of art. Biosci Biotechnol Biochem 60:9-15 https://doi.org/10.1271/bbb.60.9
- Cao LH, Lee JK, Cho KH, Kang DG, Kwon TO, Kwon JW, Kim JS, Sohn EJ, Lee HS. 2006. Mechanism for the vascular relaxation induced by butanol extract of Agrimonai pilosa. Korean J Pharmacogn 37:67-73
- Chun AR, Song J, Hong HC, Son JR. 2005. Improvement of cooking properties by milling and blending in rice cultivar Goami2. Korean J Crop Sci 50:88-93
- Dewanto V, Xianzhong W, Liu RH. 2002 Processed sweet corn has higher antioxidant activity. J Agr Food Chem 50:4959-4964 https://doi.org/10.1021/jf0255937
- Jang HL, Im HJ, Lee Y, Kim KW, Yoon KY. 2012. A survey on the preferences and recognition of multigrain rice by adding grains and legumes. J Korean Soc Food Sci Nutr 41:853-860 https://doi.org/10.3746/jkfn.2012.41.6.853
- Jeong KH, Seo JH, Jeong YJ. 2005. Characteristics of soybean hydrolysates prepared with various protease. Korean J Food Preserv 12:460-464
- Jung YJ, CHo YJ, Kim KW, Yoon KY. 2013. Current status and development plan of domestic cereal industry. Food Preserv Processing Indust 12:31-39
- Kim DJ, Oh SK, Lee JH, Yoon MR, Choi IS, Lee DH, Kim YG. 2012. Changes in quality properties of brown rice after germination. Korean J Food Sci Technol 44:300-305 https://doi.org/10.9721/KJFST.2012.44.3.300
-
Kim JE, Joo SI, Seo JH, Lee SP. 2009. Antioxidant and
${\alpha}$ -glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J Korean Soc Food Sci Nutr 38:989-995 https://doi.org/10.3746/jkfn.2009.38.8.989 - Kim JH, Park PS, Kim JK. 2005. Manufacture of nutritionally balanced “Sunsik” for the moderns: Its quality characteristics. Korean J Food Preserv 12:123-129
- Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33:626-632
- Kim YS, Lee GC. 2006. A survey on the consumption and satisfaction degree of the cooked rice mixed with multi-grain in Seoul, Kyeonggi and Kangwon area. Korean J Food Cult 21:661-669
- Kwak CS, Lim SJ, Kim SA, Park SC, Lee MS. 2004. Antioxidative and antimutagenic effects of Korean buckwheat, sorghum, millet and job's tears. J Korean Soc Food Sci Nutr 33:921-929 https://doi.org/10.3746/jkfn.2004.33.6.921
- Leach HW, McCowen LD, Schoch TJ. 1959. Structure of starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem 36:534-544
- Lee AR, Kim SK. 1992. Gelatinization and gelling properties of legume starches. J Korean Soc Food Nutr 21:738-747
- Lee HJ, Kim YA, Lee HS. 2006. Annual changes in the estimated dietary fiber intake of Korean during 1991-2001. Korean J Nutr 39:549-559
- Lee JS, Woo KS, Chun A, Na JY, Kim KJ. 2009. Waxy rice variety-dependent variations in physicochemical characteristics of sogokju, a Korean traditional rice wine. Korean J Crop Sci 54:172-180
- Lee KH, Ham H, Kim HJ, Park HY, Sim EY, Oh SG, Kim WH, Jeong HS, Woo KS. 2016. Functional components and radical scavenging activity of germinated brown rice according to variety. Korean J Food Nutr 19:145-152
- Lee KH. 2015. Antioxidant component and sensory evaluation of mixed cereals. Korean J Food Nutr 28:196-201 https://doi.org/10.9799/ksfan.2015.28.2.196
- Middleton E, Kandaswami C. 1994. Potential health-promoting properties of citrus flavonoids. Food Technol 48:115-119
- Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-savenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
- Reiter RJ. 1995. Oxidative process and antioxidative defense mechanism in the aging brain. FASEB J 9:526-533 https://doi.org/10.1096/fasebj.9.7.7737461
- Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Sci 2:152-159 https://doi.org/10.1016/S1360-1385(97)01018-2
- Ryu HS, Kim HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, su-su) water extracts on mouse immune cell activation. Korean J Food Nutr 19:176-182
- Ryu SH, Moon GS. 2003. Antioxidative and antiaging effects of dietary yellow and black soybean in rats. J Korean Soc Food Sci Nutr 32:591-597 https://doi.org/10.3746/jkfn.2003.32.4.591
- Woo KS, Song SB, Ko JY, Kim YB, Kim WH, Jeong HS. 2016. Antioxidant properties of adzuki beans, and quality characteristics of sediment according to cultivated methods. Korean J Food Nutr 29:134-143 https://doi.org/10.9799/ksfan.2016.29.1.134
Cited by
- Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods pp.01458884, 2018, https://doi.org/10.1111/jfbc.12671
- Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods vol.2018, pp.1745-4557, 2018, https://doi.org/10.1155/2018/4874795
- Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.75
- 국내 유통 콩 및 녹두가루 제품의 품질 특성 vol.30, pp.5, 2017, https://doi.org/10.9799/ksfan.2017.30.5.1119
- 혼합잡곡 첨가 취반 밥의 품질 및 항산화특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.352
- Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio vol.23, pp.1, 2017, https://doi.org/10.3746/pnf.2018.23.1.52
- 발아와 볶음처리에 따른 콩가루 품질 및 이화학 특성 vol.50, pp.2, 2018, https://doi.org/10.9721/kjfst.2018.50.2.143
- Physicochemical properties of brown rice according to the characteristics of cultivars treated with atmospheric pressure plasma vol.87, pp.None, 2019, https://doi.org/10.1016/j.jcs.2019.03.013
- Dietary Lifestyle Status of Adolescents: Analysis of Large-Scale Survey Data in Korea vol.50, pp.1, 2017, https://doi.org/10.3746/jkfn.2021.50.1.95
- Analysis of the Dietary Life of Adolescents by Household Types in Korea using the Korea National Health and Nutrition Examination Survey vol.32, pp.2, 2017, https://doi.org/10.7856/kjcls.2021.32.2.285