References
- AACC International. 2000. Approved Method of the American Association Cereal Chemists. 10th ed. AACC International. St Paul. MN. USA
- An SH. 2015. Quality characteristics of cookies made with added wheat sprout powder. Korean J Food Cook Sci 31:687-695 https://doi.org/10.9724/kfcs.2015.31.6.687
- Callaway JC. 2004. Hempseed as a nutritional resource: An overview. Euphytica 140:65-72 https://doi.org/10.1007/s10681-004-4811-6
- Chen T, He J, Zhang J, Li X, Zhang H, Hao J, Li L. 2012. The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.). Food Chem 134:1030-1037 https://doi.org/10.1016/j.foodchem.2012.03.009
- Deferne JL, Pate DW. 1996. Hemp seed oil: A source of valuable essential fatty acids. J Intern Hemp Assoc 3:1-4
- Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964 https://doi.org/10.1021/jf0255937
- Graf BA, Milbury PE, Blumberg JB. 2005. Flavonols, flavones, flavanones, and human health: Epidemiological evidence. J Med Food 8:281-290 https://doi.org/10.1089/jmf.2005.8.281
- Gulcin I, Berashvili D, Gepdiremen A. 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis Decne. J Ethmopharmacol 101:287-293 https://doi.org/10.1016/j.jep.2005.05.006
- Im CY, Kim MH, Kang WW. 2017. Quality characteristics of cookies added with Takju pomace powder. Korean J Food Preserv 24:8-12 https://doi.org/10.11002/kjfp.2017.24.1.8
- Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on th quality characteristics of cookie. Korean J Food Preserv 17:631-636
- Jeong EJ, Kim KP, Bang BH. 2012. Quality characteristics of cookies added with guava (Psidium guajava L.) leaf powder. Korean J Food Nutr 25:317-323 https://doi.org/10.9799/ksfan.2012.25.2.317
- Jeun J, Cho HJ, Jun HJ, Lee JH, Jia Y, Cho KS, Kim ES, Lee SJ. 2011. Mutagenic and antimutagenic effects of hemp seed oil evaluated by Ames Salmonella testing. Korean J Food Sci Technol 43:396-400 https://doi.org/10.9721/KJFST.2011.43.3.396
- Joung KY, Song KY, O H, Zhang Y, Shin SY, Kim YS. 2017. Quality characteristics and antioxidant activities of cookies containing Teff (Eragrostis tef) flour. Korean J Food Nutr 30:501-509
- Joo SY. 2013. Antioxidant activity and quality characteristics of chestnut cookies. Korean J Food Culture 28:70-77 https://doi.org/10.7318/KJFC/2013.28.1.070
- Kim DY, Yoo SS. 2017. Quality characteristics and antioxidant activities of cookies added with Gochujang. J East Asian Soc Diet Life 7:148-158
- Kim HY, Kim KH, Yook HS. 2017. Quality characteristics of cookie with burdock (Arctium lappa L.) powder. Korean J Food Cook Sci 33:325-332 https://doi.org/10.9724/kfcs.2017.33.3.325
- Kim JW, Kim SH, Yoon HS, Song DN, Kim MJ, Chang WB, Song IG, Eom HJ. 2013. Quality characteristics and antioxidant activities of cookies with Pholiota adiposa powder. J Korean Soc Food Sci Nutr 42:1966-1971 https://doi.org/10.3746/jkfn.2013.42.12.1966
- Kim MJ, Chung HJ. 2017. Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder. Korean J Food Preserv 24:421-430 https://doi.org/10.11002/kjfp.2017.24.3.421
- Kim SH, Lee MH. 2015. Quality characteristics of cookies made with Morinda citrifolia powder. Korean J Cul Res 21:130-138
- Kim SY, Chung HJ. 2011. Quality characteristics of cookies made with flaxseed powder. Food Eng Prog 15:235-242
- Lee CS, Lim HS, Cha GH. 2015. Quality characteristics of cookies with ginger powder. Korean J Food Cook Sci 31:703-717 https://doi.org/10.9724/kfcs.2015.31.6.703
- Lee JA. 2014. Quality characteristics of rice cookies prepared with yacon (Smallanthus sonchifolius) powder. Korean J Cul Res 20:100-112
- Lee JK, Lim JK. 2013. Effects of roasted soybean flour on textural properties of rice cookies. J Korean Soc Food Sci Nutr 42:1426-1432 https://doi.org/10.3746/jkfn.2013.42.9.1426
- Lee YM, Lee JH. 2017. Quality and antioxidant properties of cookies supplemented with cabbage powder. Food Eng Prog 21:93-98 https://doi.org/10.13050/foodengprog.2017.21.1.93
- Lim JA, Lee JH. 2016. Quality characteristics and antioxidant properties of cookies supplemented with persimmon leaf powder. Korean J Food Sci Technol 48:159-164 https://doi.org/10.9721/KJFST.2016.48.2.159
- Martins SIFS, Jongen WMF, van Boekel MAJS. 2000. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci Technol 11:364-373 https://doi.org/10.1016/S0924-2244(01)00022-X
- Moon SL, Choi SH. 2014. Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Korean J Cul Res 20:80-90
- Na BR, Lee JH. 2017. Antioxidative capacities of Stachys sieboldii Miq and ginseng powders and their effects on quality characteristics of cookies. J Korean Soc Food Sci Nutr 46:68-76 https://doi.org/10.3746/jkfn.2017.46.1.068
- Park ID. 2012. Effects of sweet pumpkin powder on quality characteristics of cookies. J Korean Soc Food Cult 27:89-94 https://doi.org/10.7318/KJFC.2012.27.1.089
- Ryu JH. 2017. Quality characteristics of rice cookies made with hempseed powder. Master's Degree Research Report, Daejin Univ. Pocheon. Korea
- Sacilik K, Ozturk R, Keskin R. 2003. Some physical properties of hemp seed. Biosystems Eng 86:191-198 https://doi.org/10.1016/S1537-5110(03)00130-2
- Son E, Park SY, Kim MR. 2017. Antioxidant activities and quality characteristics of cookies added with aged black chestnut inner shell. J Korean Soc Food Sci Nutr 46:202-209 https://doi.org/10.3746/jkfn.2017.46.2.202
- Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46:51-55 https://doi.org/10.9721/KJFST.2014.46.1.51
- Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. 2010. Quality characteristics of cookies added with asparagus powder. J Agric Life Sci 44:67-74
- Yu HH. 2014. Quality characteristics and antioxidant activity of cookies added with Aloe vera powder. Korean J Human Ecol 23:929-940 https://doi.org/10.5934/kjhe.2014.23.5.929