References
- Adom, K. K., Sorrells, M. E., & Liu, R. H. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agriculture & Food Chemistry, 53(6), 2297-2306. https://doi.org/10.1021/jf048456d
- Arnao. M. B., Cano A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73(2), 239-244. https://doi.org/10.1016/S0308-8146(00)00324-1
- Cho, H. S., Park, B. H., Kim, K. H., & Kim, H. A. (2006). Antioxidative effect and quality characteristics of cookie made with sea tangle powder. Korean Journal of Food Culture, 21(5), 541-549.
- Cho, K. J., Lee, Y. S., & Ryu, B. H. (1990). Antitumor effect and immunology activity of seaweeds toward Sarcoma-180. Korean Journal of Fisheries and Aquatic Sciences, 23(5), 345-352.
- Cho, D. M., Kim, D. S., Lee, D. S., Kim, H. R., & Pyeun, J. H. (1995). Trace components and functional saccharides in seaweed-1-changes in proximate composition and trace elements according to the harvest season and places. Korean Journal of Fisheries and Aquatic Sciences, 28(1), 49-59.
- Choi, H. Y. (2009). Antioxidant activity and quality characteristics of pine needle cookies. Journal of Korean Society of Food Science & Nutrition, 38(10), 1414-1421. https://doi.org/10.3746/jkfn.2009.38.10.1414
- Choi, J. E., & Lee, J. H. (2015). Quality and antioxidant attributes of cookies supplemented with cranberry powder. Korean Journal of Food Science & Technology, 47(1), 132-135. https://doi.org/10.9721/KJFST.2015.47.1.132
- Choi, S. H. (2009). Quality characteristics of cookies prepared with Angelica giages Nakai powder. Culinary Science & Hospitality Research, 15(2), 309-321. https://doi.org/10.20878/cshr.2009.15.2.024
- Choi, S. H. (2012). Quality characteristics of Curcuma L. cookies prepared with various levels of rice flour. Culinary Science & Hospitality Research, 18(3), 215-226. https://doi.org/10.20878/cshr.2012.18.3.016
- Choi, Y. S., Kim, S. K., & Mo, E. K. (2014). Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added. Korean Journal of Food Preservation, 21(5), 661-667. https://doi.org/10.11002/kjfp.2014.21.5.661
- Duval, B., & Shetty, K. (2001). The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. Journal of Food Biochemistry, 25(5), 361-377. https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
- Jeong, E. J., Kim, K. P., & Bang, B. H. (2013). Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean Journal of Food & Nutrition, 26(4), 759-765. https://doi.org/10.9799/ksfan.2013.26.4.759
- Jimenez-Escrig, A., & Goni, C. I. (1999). Nutritional evaluation and physiological effects of edible seaweeds. Archivos latinoamericanos de nutricion, 49(2), 114-120.
- Jo, J. I., & Kim, H. K. (2008). Food habits and eating snack behaviors of middle school students in Ulsan area. Journal of Nutrition & Health, 41(8), 797-808.
- Joo, N. M., & Kim, S. J. (2010). Optimizing production conditions of germinated brown rice cookie prepared with beet powder. Journal of Korean Diet Association, 16(4), 332-340.
- Joo, N. M., Lee, S. M., Jung, H. S., Park, S. H., Song, Y. H., Shin, J. H., & Jung, H. A. (2008). Optimization of cookie preparation by addition of yam powder. Korean Journal of Food Preservation, 15(1), 49-57.
- Joo, S. Y., & Choi, H. Y. (2012). Antioxidant activity and quality characteristics of black rice bran cookies. Journal of Korean Society of Food Science & Nutrition, 41(2), 182-191. https://doi.org/10.3746/jkfn.2012.41.2.182
- Jung, K. J., Jung, B. M., & Kim, S. B. (2002). Effect of porphyran isolated from laver, Porphyra yezoensis, on liver lipid peroxidation in hyperlipidemic rats and on immunological functions in mice. Korean Journal of Food Science & Technology, 34(2), 325-329.
- Jung, K. J., & Lee, S. J. (2011). Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. Journal of Korean Society of Food Science & Nutrition, 40(10), 1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
- Jung, S. M., Kang, S. G., Kim, K. T., Lee, H. J., Kim, A. R., & Shin, H. W. (2015). Analysis of proximate composition, minerals and amino acid content of a red alga Pyropia den- Tata based on cultivation sites. Korean Journal of Environment & Ecology, 28(5), 1-6.
- Jung, S. M., Kang, S. G., Lee, H. J., Son, J. S., Jeon, J. H., & Shin, H. W. (2016). Proximate composition and mineral content, amino acid of laver based on culture areas. Korean Journal of Environment & Ecology, 30(1), 98-103. https://doi.org/10.13047/KJEE.2016.30.1.098
- Kang, E. J. (2014). Anti-inflammatory activity of Porphyra tenera in LPS-stimulated RAW 264.7macrophage (Master's thesis). Konyang University.
- Kim, E. Y,, Baik, I. H., Kim, J. H., Kim, S. R., & Rhyu. M. R. (2004). Screening of the antioxidant activity of some medicinal plants. Korean Journal of Food Science & Technology, 36(2), 333-338.
- Kim, G. S. (2010). Physicochemical characteristics and sensory evaluation of dried laver consumed in Korea (Master's thesis). Chungbuk National University.
- Kim, H. S., Shin, E. S., & Lyu, E. S. (2010). Optimization of cookies prepared with Hizikia fusiformis powder using response surface methodology. Korean Journal of Food Cookery Science, 26(5), 627-635.
- Kim, J. H. (2010). Seasoning development using hydrolysates of kim(Porphyra lanceolata) or ascidian(Halocynthia roretzi) (Doctoral dissertation). Gyeongsang National University.
- Kim, O. S., Ryu, H. S., & Choi, H. Y. (2012). Antioxidant activity and quality characteristics of acorn (Quercus autissima Carruther) cookies. Korean Journal of Food Culture, 27(2), 225-232. https://doi.org/10.7318/KJFC/2012.27.2.225
- Kim, S. H., & Lee, M. H. (2015). Quality characteristics of cookies made with Morinda citrifolia powder. Culinary Science & Hospitality Research, 21(3), 130-138. https://doi.org/10.20878/cshr.2015.21.3.011011011
- Kim, W. S. (1997). Marine life. Daewonsa.
- Kwak, C. S., Kim, S. A., & Lee, M. S. (2005). The correlation of antioxidative effects of 5 Korean common edible seaweeds and total polyphenol content. Journal of Korean Society of Food Science & Nutrition, 34(8), 1143-1150. https://doi.org/10.3746/jkfn.2005.34.8.1143
- Kweon, B. M. (2002). Quality of sponge cake added with laver or seaweed fusiform powder (Master's thesis). Kyungsung University.
- Lee, G. W., Choi, M. J., & Jung, B. M. (2010). Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean Journal of Food Cookery Science, 26(4), 381-389.
- Lee, J. S., Lee, M. H., & Koo, J. G. (2010). Effects of porphyran and insoluble dietary fiber isolated from laver, Porphyra yezoensis, on lipid metabolism in rats fed high fat diet. Korean. Journal of Food & Nutrition, 23(4), 562-569.
- Lee, Y. S. (2014). Study on the yakju of Phelinus linteus mycelium fermented rice and laver (Master's thesis). Chonnam National University.
- Lee, Y. S., Lim, H. Y., & Lee, K. H. (2000). A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean Journal of Food & Cookery Science, 16(6), 681-688.
- Lim, E. J. (2008). Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean Journal of Food Nutrition, 21(3), 300-305.
- Moon, S. L., & Choi, S. H. (2014). Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Culinary Science & Hospitality Research, 20(6), 80-90. https://doi.org/10.20878/cshr.2014.20.6.007007007
- Moon, Y. G. (2013). Quality characteristics and shelf-life kimbugak with chitosan (Master's thesis). Catholic University of Daegu.
- Moon, Y. l. (2016). Quality characteristics of macaroon cookies added with Momordica charantia powder (Master's thesis). Hansung University.
- Moreno, M. I. N., Isla, M. I., Sampietro, A. R., & Vattuone, M. A. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal of Ethnopharmacology, 71(1), 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
- Pandey, K. B., & Rizvi, S. I. (2009). Protective effect of resveratrol on markers of oxidative stress in human erythrocytes subjected to in vitro oxidative insult. Phytotherapy Research, 24(1), 11-14.
- Park, B. H., Cho, H. S., & Park, S. Y. (2005). A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean Journal of Food Cookery, 21(1), 94-102.
- Park, S. Y., Chae, K. S., Son, R. H., Jung, J. H., Im, Y. R., & Kwon, J. W. (2012). Quality characteristics and antioxidant activity of Bokbunja (black raspberry) vinegars. Food Engineering Progress, 16(4), 340-346.
- Re, R., Pellegrini, N., Protegente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radicals Biology & Medicine, 26(9), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Seo, M, N. (2009). A research about material preference and product satisfaction rate in functional product of bakery (Master's thesis). Youngsan University.
- Shin, J. H., Choi, D. J., Lim, H. C., Seo, J. K., Lee, S. J., Choi, S. Y., & Sung, N. J. (2006). Nutrients and antioxidant activity of red seaweeds. Journal of Life Science, 16(3), 400-408. https://doi.org/10.5352/JLS.2006.16.3.400
- Statistics Korea (2015). Results of fisheries production trends in the first half of 2015 (Interim) Press Release. Retrieved from http://kostat.go.kr/portal/korea/kor_nw/2/7/1/index.board?bmode=read&aSeq=347906.
- Yang, S. B. (2014). Development of instant beverage using laver (Master's thesis). Chonnam National University.
- Yu, H. H. (2014). Quality characteristics and antioxidant activity of cookies added with aloe vera powder. Korean Journal of Human Ecology, 23(5), 929-940. https://doi.org/10.5934/kjhe.2014.23.5.929
- Yu, Y. M. (2011). Quality characteristics and saponin content of seasoned laver with the addition of dried red ginseng powder (Master's thesis). Sejong University.
Cited by
- 김스낵 제조시 도라지 첨가량에 따른 반죽액의 품질 특성 vol.24, pp.3, 2017, https://doi.org/10.20878/cshr.2018.24.3.019