References
- AOAC 1990. Official methods of analysis, 15th ed. Association of official analytical chemists, Washington DC, USA
- Barnes S. 1998. Evolution of the health benefits of soy isoflavones. Proc Soc Exp Biol Med 271(3) : 386-392
- Birt DF, Hendrich S, Wang W. 2001. Dietary agents in cancer prevention : flavonoids and isoflavonoids. Pharmacology & Therapeutics 90 : 157-177 https://doi.org/10.1016/S0163-7258(01)00137-1
- Brouns F. 2002. Soya isoflavones: a new and promising ingredient for the health foods sector. Food Research International 35 : 187-193 https://doi.org/10.1016/S0963-9969(01)00182-X
- Chien JT, Hsieh HC, Koo TH, Chen BH. 2004. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chem 91 : 425-434
- Cho JA, Cho HJ. 2000. Quality properties of injulmi made with black rice. Korean J Soc Food Sci. 16(3): 226-231
- Chung HJ, Joo SY, Kim WJ. 2005. Preparation of Jeung-Pyun added with ultrafiltered powder of sunmul. Korean J Food Cookery Sci 21(5) : 647-654
- Coward L, Smith M, Kirk M, Barnes S. 1998. Chemical modification of isoflavones in soyfoods during cooking and processing. Am J Clin Nutr 68(suppl):1486S-1491S
- Ha SD, Kim SS, Park CS, Kim BM. 1991. Effect of Blanching and germination of soybeans on the quality of soymilk. Korean J. Food Sci. Technol. 23(4): 485-489
- Hong JS. 2005. Quality characteristics of Daechu Injeolmi prepared by addition of Jujube powder. J Korean Soc Food Sci Nutr 31(4) : 642-647
- Kennedy AR. 1995. The evidence for soybean products as cancer preventive agents. J Nutr 125 : 733-743
- Kim HH, Eom KY, Kim JS, Kim WJ. 2005. Drying of isoflavone and oligosaccharides retentates separated by membrane filtration from tufu sunmul. Food Engineering Progress 9(2) : 81-87
- Kim JS, Kim JK, Kim WJ. 2004. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J Food Sci Technol 36(2) : 294-298
- Kim SJ. 1995. The effect of oligosaccharides on health improvement. Food Tech 8 : 141-145
- Kim WJ, Lee HY, Won MH, Yoo SH. 2005. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci Biotechnol 14(4) : 498-502
- Kim WJ, Yoon SK, Lee CY. 1986. Changes in oligosaccharides and sensory quality of soymilk during germination. Korean J Food Sci Technol 18 : 382-387
- Kwon MY, Lee YK, Lee HG. 1996. Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplemented by green tea powder. J Korean Home Economics 34(2) : 329-339
- Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem 90 : 735-741 https://doi.org/10.1016/j.foodchem.2004.04.034
- Lee HG, Cha GH, Park JH. 2005. Quality characteristics of Injeulmi by different ratios of Kujija(Lycii fructurs) powder. Korean J Food Cookery Sci 20(4) : 409-417
- Lee JM, Park YJ, Lee SM. 2001. Sensory and physicochemical attributes of glutinous rice ddck added cham-chi. Korean J Dietary Culture 16(2) : 180-186
- Lee KH, Chung HK, Han JH, Sohn HS. 2003. Soy isoflavone: current usage and production. Korean Soybean Digest 20(2) : 28-36
- Lee MG, Kim S, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulmi(Korean glutinous rice cake) added with the macerated tea leaves during storage. J Korean Agric Chem Soc 33(4) : 277-281
- Lee SM, Cho JS. 2001. Sensory mechanical characteristics of Surichwi-Injeulmi by adding Surichwi contents. Korean J Food Cookery Sci 17(1) : 1-6
- Naim M, Gestetmner B, Bondi A, Birk Y. 1976. Antioxidative and antihemolytic activities of soybean isoflavones. J Agric Food Chem 41 : 1961-1967 https://doi.org/10.1021/jf00035a027
- Ryoo SH, Kim SR, Kim KT, Kim SS. 2004. Isoflavone, phytic acid and oligosaccharide contents of domestic and imported soybean cultivars in Korea. Korean Food Nutr 17(2) : 229-235
- Setchell KR, Kenneth DR. 1999. Dietary isoflavone: biological effects and relevance to human health. J Nutr 129 : 758-767 https://doi.org/10.1093/jn/129.3.758S
- Shin DH, Choi U. 1996. Comparison of growth characteristics of soybean sprouts cultivated by three methods. Korean J Food Sci Technol. 28(2) : 240-245