참고문헌
- Na, G.S., Lee, S.K. and Kim, S.Y. (2007) Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J. Korean Soc. Appl. Biol. Chem., 50, 36-41
- Jeong, H.U. (2003) Science and health of rice; Current status of processed foods in rice. Korean J. Food Preserv., 10, 71-77
- Lee, E.J., Seo, H.S., Lee, S.Y., Kim, S.H. and Hwang, I.K. (2006) Quality characteristics of black sesame gruel with high dietary fiber rice 'Goami 2'. Korean J. Food Cookery Sci., 22, 940-948
- Kim, C., Lee, E.S., Hong, S.T. and Ryu, G.H. (2007) Manufacturing of Goami flakes by using extrusion process. Korean J. Food Sci. Technol., 39, 146-151
- Kang, H.J., Hwang, I.K., Kim, K.S. and Choi, H.C. (2003) Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica, and its mutant, Suweon 464. J. Agric. Food Chem., 51, 6598-6603 https://doi.org/10.1021/jf0344946
- 아주대학교 의과대학 (2003) 고섬유소쌀(고아미 2호)의 기능성 및 인체 생리활성 효과 규명. 농촌진흥청
- Lee, C. and Shin, J.S. (2002) Effects of different fiber content of rice on blood glucose and triglyceride levels in normal subject. J. Korean Soc. Food Sci. Nutr., 31, 1048-1051 https://doi.org/10.3746/jkfn.2002.31.6.1048
- Kim, K.S., Kang, H.J., Hwang, I.K. Hwang, H.G. Kim, T.Y. and Choi, H.C. (2004) Comparative ultrastructure of Ilpumbyeo, a high-quality of japonica rice, and its mutant, Suweon 464:Scanning and transmission electron microscopy studies. J. Agric. Food Chem. 52, 3876-3883 https://doi.org/10.1021/jf049767r
- Lee, J.H. (2006) The physicochemical and sensory characteristics of rice 'Goami 2' and its products. master's thesis. The Seoul National University. p.85-88
- Bae, H.K, Lee, S.Y. and Hwang, S.H. (2005) Response surface analysis and optimization of producing highly valuable mushroom mycelia on the solid-state midium of starch processing waste. Paper presented at Spring Meeting of Korean Society of Environmental Engineers, April 28, Suweon, Korea
- Park, C.H., Kim, H.J. and Moon, T.W. (1997) Preparation and physicochemical properties of soluble dietary fiber extracts from soymilk residue at high temperature. Korean J. Food Sci. Technol., 29, 648-656
- Vihinen, M. and Mantsala, P. (1989) Microbial maylolytic enzymes. Crit. Rev. Biochem. Mol. Biol., 24, 329-418 https://doi.org/10.3109/10409238909082556
-
Lim, J.K., Lee, H.S., Kim, Y.J., Bae, S.S., Jeon, J.H., Kang, S.G. and Lee, J.H. (2007) Critical factors to high thermostability of an
${\alpha}$ -amylase from hyperthermophilic archaeon Thermococcus onnurineus NA1. J. Microbiol. Biotechnol., 17, 1242-1248 - Dziezak, J.D. (1991) Enzymes: catalyst for food process. Food Technol., 45, 78-85
-
Yoon, S.H., Kim, M.J., Kim, J.W., Kwon, K.S., Lee, Y.W. and Park, K.H. (1995) Purification and characterization of a novel malto-oligosaccharides forming
${\alpha}$ -amylase from Bacillus sp. SUH4-2. Korean Soc. Microbiol. Biotechnol., 23, 573-579 - Woo, S.M., Kim, T.Y., Yeo, S.H., Kim, S.B., Kim, J.S., Kim, M.H. and Jeong, T.J. (2007) Quality characteristics of alcohol fermentation broth and by-product of brown rice varieties. Korean J. Food Preserv., 14, 557-563
- Gu, Y.A., Jang, S.Y., Park, N.Y., Mun, C.R., Kim, O.M. and Jeong, Y.J. (2006) Property changes of mung bean depending on hydrolysis conditions. Korean J. Food Preserv., 13, 563-568
- A.O.A.C. (1990) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., p.210-219
- Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428 https://doi.org/10.1021/ac60147a030
- Yoon, S.R., Jeong, Y.J., Lee, G.D. and Kwon, J.H. (2003) Changes in phenolic compounds properties of rubi fructus extract depending on extraction conditions. J. Korean Soc. Food Sci. Nutr., 32, 338-345 https://doi.org/10.3746/jkfn.2003.32.3.338
- A.O.A.C. (1996) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., p.115
- Shin, J.S. and Jeong, Y.J. (2003) Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme. J. Korean Soc. Food Sci. Nutr., 32, 381-387 https://doi.org/10.3746/jkfn.2003.32.3.381
- Kim, K.A. (1996) Physicochemical properties of nonwaxy and waxy brown rice flour. Korean J. Soc. Food Sci., 12, 557-561
- Youn, K.S. and Choi, Y.H. (1998) The quality characteristics of dried kiwifruit using different drying methods. Korean Soc. Food Engin., 2, 49-54
- Kang, H.J., Seo, H.S. and Hwang, I.K. (2004) Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. Korean J. Food Sci. Technol., 36, 879-884
- Ko, Y.R., Kwon, S.H., Choi, J.H., Shon, M.Y. and Park, S.K. (2003) Nitrogen compounds and free amino acids of black bean Kanjang prepared with different cooking conditions of whole black bean. Korean J. Food Preserv., 10, 75-79
- Sung, H. S., Kim, W. J. and Yang, C. B. (1985) Effect of extraction temperature and ethanol concentration of nitrogeneous constituents of red ginseng extract. Korean J. Ginseng Sci., 9, 95-103
-
Akers, A.A. and Hoseney, R.C. (1994) Water-soluble dextrins from
$\alpha$ -amylase treated bread and their relationship to bread firming. Cereal Chem., 71, 223-226 - Ivanova, V.N., Dobreva, E.P. and Emanuilova, E.I. (1993) Purification and characterization of a thermostable alpha-amylase from Bacillus licheniformis. J. Biotechnol. 28, 277-289 https://doi.org/10.1016/0168-1656(93)90176-N
- Shin, H.H, Lee, S.H., Park, B.S., Rhim, T.S. and Hwang, J.K. (2003) Solubilization of whole grains by extrusion and enzyme treatment. Korean J. Food Sci. Technol., 35, 849-855
- Cha, B.S. (1999) Studies on processing conditions for Nooroong-gi powder by liquefaction and gelatinization of rice powder. Korean J. Soc. Food Sci., 15, 469-474