참고문헌
- AACC. 1995. Approved Methods of the American Association of Cereal Chemist, (9th Ed.). St. Paul, Minn. U.S.A
- Aleson-Carbonell L, Fernandez-Lopez J, Perez-Alvarez JA, Kuri V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Sci Emerging Technol 6(2):247-255 https://doi.org/10.1016/j.ifset.2005.01.002
- Berry BW. 1997. Effects of formulation and cooking method on properties of low fat beef patties. J Foodservice System 9(4):211-228
- Byun MH, Choi MJ, Lee S, Min SG. 1998. Influence of freezing process on the changes of ice crystal size and freeze-drying rate in a model system. Korean J Food Sci Ani Resour 18:164-175
- Candogan K, Kolsarici N. 2003. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci 64(2):199-206 https://doi.org/10.1016/S0309-1740(02)00181-X
- Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of Kimchi(Korean fermented vegetable products). Crit Rev Soc Food Sci Nutr 34(1):75-203
- Cheigh HS. 2002. Nutrition physicological characteristics and health function. Kimchi research institute Pusan National University, Korea. pp 84-93
- Cheigh HS. 2004. Kimchi : fermentation and food science. Hyoil Publishing Co. Seoul, Korea. pp 161-182
- Cho YB, Kang BN. 2004. Effect of analysis in the by taste and quality freeze-dried Kimchi powder adding of noddles. Korean J Culinary Research 9(2):115-126
- Cho YB, Park WP, Hur MS, Lee YB. 2004. Effect of adding freeze-dried Kimchi powder on flavor and taste of Kimchi snacks. Korea J Food Sci Technol 36(6):919-923
- Cho YB. 2005a. Edvelopment of breakfast sausage prepared with freeze-dried Kimchi powder. Korean J Food Culture 20(4): 391-396
- Cho YB. 2005b. Effects of quality and taste from using freezedried Kimchi powder on Kimchi pizza. J Foodservice Management Soc Korea 8(3):185-199
- Desmond EM, Troy DJ, Buckley DJ. 1998. Comparative studies of nonment adjuncts used in the manufacture of low fat beef burgers. J Muscle Foods 9(3):221-241 https://doi.org/10.1111/j.1745-4573.1998.tb00657.x
- Femenia A, Lefebvre, AC, Thebaudin JA, Robertson JA, Bourgeois CM. 1997. Physical and sensory properties of model foods supplemented with cauliflower fiber. J Food Sci 62(4):635-639 https://doi.org/10.1111/j.1365-2621.1997.tb15426.x
- Franks F. 1989. Improved freeze-drying: an analysis of the basic scientific principles. Process Biochem 24(4):201-213
- Girard JP. 1992. Technology of meat and meat products. Ellis Horwood. England. pp 32-83
- Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. 1988. Changes in the taste and flavour compounds of Kimchi during fermentation. Korea J Soc Food Sci Technol 20(4):511-517
- Jin TY, Oh DH, Eun JB. 2006. Change of physicochemical characteristics an functional components in the raw materials of Saengsik, uncooked food by drying methods. Korean J Food Sci Technol 38(2):188-196
- Kim NS, Park KR, Park IS, Cho YJ, Bae YM. 2007. Application of a taste evaluation system to the monitoring of Kimchi fermentation. Biosens Bioelectron 20(11):2283-2291 https://doi.org/10.1016/j.bios.2004.10.007
- Kim YA. 1998. The effects of hot air dried carrot juice residue as a dietary fiber source on the quality and staling of cake. Food Sci Biotechnol 7(4):295-299
- Ko YT, Lee JY. 2004. Quality characteristics of Kimchi prepared with different part of chinese cabbage and its quality change by freeze-drying. Korean J Food Sci Technol 36(5):784-789
- Latio Y, Sendra E, Garcia-Perez J, Fuentes C, Sayas-Barbera E, Fernandez-Lopez J. 2004. Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Sci Emerging Technol 5(1):113-117 https://doi.org/10.1016/j.ifset.2003.08.001
- Lee YC, Song DS, Yoon SK. 2003. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35(2):182-187
- Lorentzen J. 1979. Quality and economics in freeze drying. Chemist and Industry 14(1):465-475
- Mansour EH, Khalil AH. 1997. Characteristics of low-fat beefburgers as influenced by various types of wheat fibers. Food Res Int 30(4):199-205 https://doi.org/10.1016/S0963-9969(97)00043-4
- Mittal GS, Usborne WR. 2005. Meat emulsion extender. Food Technol 39(4):121-130
-
Morin LA, Temelli F, Mcmullen L. 2002. Physical and sensroy characterisitics of reduced-fat breakfast sausages formulated with barley
$\beta$ -glucan. J Food Sci 67(6):2391-2396 https://doi.org/10.1111/j.1365-2621.2002.tb09559.x - Oh YA, Kim, KH. 1998. Effect of addition of water extract of pine needle on tissue of Kimchi. J Korean Soc Food Nutr 27(3):461-470
- Park KY, Ha JO, Phee SH. 1996. A study on the contents dietary fibers and crude fiber in Kimchi ingredients and Kimchi. J Korean Food Nutr 21(1):109-116
- Park KY, Rhee SH. 2001. Funtional properties and anticancer effect of Kimchi, W01-2, 11th World Congress of Food Science and Technology, April 22-27, Seoul, Korea p 44
- Park KY. 1995. The nutritional evaluation, and antimtagenic and anticancer effects of Kimchi. Korean J Food Sci Nutr 24(2): 169-182
- Park SH, Lee JH. 2005. The correlation of physico-chemical characteristic of Kimchi with sourness and overall acceptability. Korean J Food Cookery Sci 21(1):103-109
- Parrot M, Thurall B. 1978. Functional properties of various fiber : physical properties. J Food Sci 43(3):759-764 https://doi.org/10.1111/j.1365-2621.1978.tb02412.x
- Pearson AM, Dutson TR. 1994. Quality attributes and their measurement in meat, poultry and fish products. Blackie academic Professional, U.K. pp 316-332
- Prosky K, Asp LG, Schweizer TF, Devries JW, Furda I. 1998. Determination of insoluble, soluble, and total dietary fiber in foods and food products: in the laboratory study. J Assoc Off Anal Chem 71(4):1017-1025
- Ryu JY, Lee HS, Rhee HS. 1984. Changes of organic acids and volatile flavor compounds in Kimchis fermented with different ingredients. Korean J Food Sci Technol 16(2):169-174
- SAS. 1999. SAS user's guide : basic statistical analysis. Cary, N. C. : SAS Institue Inc
- Serdaroglu M, Yildiz-Turp G, Abrodimov K. 2005. Quality of lowfat meatballs containing, gum flours as extenders. Meat Sci 70(1):99-105 https://doi.org/10.1016/j.meatsci.2004.12.015
- Shand PJ. 2000. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J Food Sci 65(1):101-107 https://doi.org/10.1111/j.1365-2621.2000.tb15963.x
- Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL, Kropf DH. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J Food Sci 57(1):19-24 https://doi.org/10.1111/j.1365-2621.1992.tb05415.x
- Yilmaz I, Daglioglu O. 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meat balls. Meat Sci 65(2):819-823 https://doi.org/10.1016/S0309-1740(02)00286-3