References
- Kwak, SH : A Study on the current problems in the bakery business. Journal of Food Service Management, 1:5-40, 1998
- Kim EJ and Kim SM : Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method, Korean J. Food Sci. Technol., 30(3):542-547, 1998
- Kim YS, Ha TY, Lee SH and Lee HY : Properties of Dietary Fiber Extract from Rice Bran and Application in Bread-Making, Korean J. Food Sci. Technol., 29(3):502-508, 1997
- Kum JS : Effects of Amylose Content on Quality of Rice Bread, Korean J. Food Sci. Technol., 30(3):590-595, 1998
- Cho MK and Lee WJ : Preparation of High-Fiber Bread with Soybean Curd Residue and Makkolli(Rice Wine) Residue, J, Korean Soc. Food Sci. Nutr. 25(4):632-636, 1996
- Kim JS : Sensory Characteristics of Green Tea Bread, Korean J. Food & Nutr., 11(6):657-661, 1998
- Hwang YK, Hyun YH and Lee YS : Study on the Characteristics of Bread with Green Tea Powder, Korean J. Food & Nutr., 14(4):311-316, 2001
- Park GS and Lee SJ : Effects of Job's Tears Powder and Green Tea Powder on the Characteristics of Quality of Bread, J, Korean Soc. Food Sci. Nutr. 28(6):1244-1250, 1999
- Jung DS, Lee FZ and Eun JB : Quality Properties of Bread Made of Wheat Flour and Black Rice Flour, Korean J. Food Sci. Technol., 34(2):232-237, 2002
- Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, and Lee HC : Preparation on the Quality Characteristics of Bread Added with Angelica Keiskei Koidz Flour, J, Korean Soc. Food Sci. Nutr., 28(1):118-125, 1999
- Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK and Lee HC : Variation of Retrogradation and Preference of Bread with Added Flour of Angelica Keiskei Koidz during the Storage, J, Korean Soc. Food Sci. Nutr., 28(1):126-131, 1999
- Kim ML, Park GS, Park CS and An SH : Effect of Spice Powder on the Characteristics of Quality of Bread, Korean J. Soc. Food Sci., 16(3):245-254, 2000
- Kim ML, Park GS, An SH, Choi KH and Park CS : Quality Changes of Breads with Spices Powder during Storage, Korean J. Sod. Food Cookery Sci., 17(3):195-203, 2001
- Seo YH, Kim JH and Moon KD : Effects of Poria cocos Powder Addition on the Baking Properties, Korean J. Postharvest Sci. Technol., 5(3):275-280, 1998
- Kim BR, Choi YS and Lee SY : Study on Bread-Making Quality with Mixture of Buckwheat-Wheat Flour, J, Korean Soc. Food Sci. Nutr., 29(2):241-247, 2000
- Jeong YN, Kang HA and Shin MG : Quality Characteristics of the Bread added Anchovy Powder, Food Engineering Progress, 5(4):235-240, 2001
- Kim CS and Chung SK : Quality Characteristics of Bread Prepared with the Addition of Persimmon Peel Powder, Korean J. Postharvest Sci. Technol., 8(2):175-180, 2001 https://doi.org/10.1021/es60087a611
- Kang WW, Kim GY, Kim JK and Oh SL : Quality Characteristics of the Bread added Persimmon Leaves Powder, Korean J. Soc. Food Sci., 16(4):336-341, 2000
- Kang MJ : Quality Characteristics of the Bread Added Dandelion Leaf Powder, Korean Journal of Food Preservation, 9(2):221-227, 2002
- Jung HS, Noh KH, Go MK and Song YS : Effect of Leek(Allium tuberosum) Powder on Physicochemical and Sensory Characteristics of Breads, J, Korean Soc. Food Sci. Nutr., 28(1):113-117, 1999
- Govindarajan, VS : Turmeric-Chemistry, Technology and Quality. CRC Crit. Rev. Food Sci. Nutr., 12:199-301, 1980 https://doi.org/10.1080/10408398009527278
- Ahsan, H, Parveen, N, Khan, NU and Hadi, SM : Pro-oxidant, anti-oxidant and cleavage activities on DNA of curcumin and is derivatives demethoxycurcumin and bisdemethoxycurcumin, Chem, Biol. Interact. 121:161-175, 1999 https://doi.org/10.1016/S0009-2797(99)00096-4
- Shankaracharaya, NB and Natarajan, CP : Tumeric, chemistry, technology and uses. Indian Spices 10:7-11, 1974
- Reddy, AC and Lokesh, BR : Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes. Mol. Cell. Biochem, 111:117-124, 1992
- Srimal, RC : Turmeric : A brief review of medicinal properties. Fitoterapia, 68:483-493, 1997
- Simon, A, Allais, DP, Duroux, JL, Basly, JP, Duand Fontanier, S and Delage, C : Inhibitory effect of curcumonoids on MCF-17 cell proliferation and structur-eactivity relationship. Cancer Ltt. 129:111-116, 1998 https://doi.org/10.1016/S0304-3835(98)00092-5
-
Kim, DSHL, Park, SY and Kim, JY : Curcuminoids from Curcuma longa L. (Zingiberaceae) thar protect PC12 rat pheochromocytoma and normal human umbilical vein endothelial cells from
$\beta$ A(I-42) insult. Neurosci. Lett. 303:57-61, 2001 https://doi.org/10.1016/S0304-3940(01)01677-9 - American Association for Cancer Research : 93rd Annual Meeting, San Francisco, CA, April, 2002
- Pyler, EJ : Baking Science and Technology. second publishing Co., Kansas, 3ed, 592, 1990
- Pierce, MM and Walker, CE : Addition of sucrose fatty acid ester emulsifiers to sponge cakes. Cereal Chem, 64:22-31, 1987