과제정보
This work was supported by an short term research program at Eulji University for in 2021. The author would like to thank Prof. Kim, Se Jae at Jeju National University.
참고문헌
- AOAC. 1995. Official Methods of Analysis. 16th ed. pp.55-58. Association of Official Analytical Chemist
- Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame dasik. Korean J Food Nutr 18:1-3
- Choi BS, Kim HY. 2011. Quality characteristics of arrowroot dasik prepared with the arrowroot (Puerariae radix) powder. Korean J Culin Res 17:197-207
- Choi YS, Jegal SA. 2012. The quality characteristics of wheat flour dasik with different amounts of Hericium erinaceus powder. Korean J Culin Res 18:206-214
- Chung ES, Park GS. 2002. Effects of additive materials on the quality characteristics of dasik. Korean J Soc Food Cookery Sci 18:225-231
- Chung HY. 2008. Osteoporosis diagnosis and treatment 2007. J Korean Endocr Soc 23:76-108 https://doi.org/10.3803/jkes.2008.23.2.76
- Han JA, Jin HK, Bi HX. 2015. Effect of carrot powder on anti-oxidative and quality. J Korean Soc Food Sci Nutr 44:1832-1838 https://doi.org/10.3746/JKFN.2015.44.12.1832
- Hong GO. 2013. Study on the naming base of marine life words - Focusing on fishing villages along Thesouthern coast -. Korean Lang Lit 12:321-344
- Hong JY. 2004. Prevention and management of osteoporosis. Ind Health 189:46-52
- Jhee OH, Jegal SA, Choi YS. 2010. Quality and sensory characteristics of soybean dasiks by adding Platycodon grandiflorum (Jacq.) A. DC. flour powder. Korean J Culin Res 16:238-246
- Kang S. 2020. Influencing factors of osteoporosis prevention health promoting behaviors in the 20s and 30s women. Master's Thesis, Jeju Univ. Jeju. Korea
- Kim AJ, Han MR, Kim MH, Lee SJ. 2010. Quality characteristics of brown rice dasik prepared with pollen powder. Korean J Food Nutr 23:212-217
- Kim AJ, Han MR, Kim MH, Tae KH, Lee SJ. 2009. Immune activity of mosidae and quality characteristics of brown rice dasik using mosidae powder. J Korean Soc Food Sci Nutr 38:548-554 https://doi.org/10.3746/jkfn.2009.38.5.548
- Kim AJ, Yuh CS, Kim YH, Woo KJ. 2001. A study on the change of macrominerals in rice dasik according to the added level of mulberry leaf powder. pp.49-52. Proceedings of the KAIS Fall Conference Cheonan
- Kim H, Kim H, Kwon O, Park H. 2019. Food and nutrient intake level by the risk of osteoporosis and cardiovascular disease in postmenopausal women: The use of the 5th Korean National Health and Nutrition Examination Surveys (2010-2011). Korean J Community Nutr 24:152-162 https://doi.org/10.5720/kjcn.2019.24.2.152
- Kim HJ, Kim MY, Lee YJ, Kim MR. 2008. Quality characteristics of soybean dasik with spirulina. Korean J Food Cookery Sci 24:899-904
- Kim JE. 2008. Quality characteristics of dasik with added silkworm powder. J East Asian Soc Diet Life 18:221-225
- Kim JS, Park HJ, Jeong YK. 2005. The effect of perceptive trend on preferences of dasik choice factors. Foodserv Ind J 1:9-23
- Kim KBWR, Jeong DH, Bark SW, Kang BK, Pak WM, Kang JE, Park HM, Ahn DH. 2013. Quality properties and processing optimization of mackerel (Scomber japonicus) sausage. J Korean Soc Food Sci Nutr 42:1656-1663 https://doi.org/10.3746/JKFN.2013.42.10.1656
- Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch oddi dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21:629-636
- Lee MS. 2006. Misunderstanding of shrimp vs truth. Health News 30:16-17
- Lee MY, Yoon SJ. 2006. The quality properties of dotoridasikwith added acorn powder. Korean J Food Cookery Sci 22:849-854
- Park IB, Kim SJ, Ma SJ, Park JW, Jung ST. 2005. Preparation of jelly using enzyme soluble extracts of seamustard (undaria pinnatifida). Korean J Food Culture 20:421-425
- Roh HS. 2014. [I eat as well as I Know] Shrimps are bad for your health because they have a lot of cholesterol?. Mon Samtoh 536:86-87
- Shin MH, Chung NY. 2017. The quality characteristics of wheat flour dasik added with fermented rice bran powder. Foodserv Ind J 13:257-266 https://doi.org/10.22509/kfsa.2017.13.3.017
- Shin MH, Lee MH, Chung NY. 2018. Quality and sensory characteristics of jinmal dasik added with fermented black rice bran powder and fructo-oligosaccharide. Foodserv Ind J 14:93-104
- Yang EY, Han YS, Sim KH. 2018. Antioxidant properties and quality characteristics of dasik supplemented with Longanae arillus. Korean J Food Nutr 31:485-494 https://doi.org/10.9799/KSFAN.2018.31.4.485
- Yoon SJ, Noh KS, Jung SE. 2009. The effect of lotus root powder on the quality of dasik. Korean J Food Cookery Sci 25:143-149