참고문헌
- AOAC. 1980. Official Methods of Analysis. 16th ed. pp.211-214 Assosiation of Official Analytical Chemists. Washington DC. USA
- Baek HN, Lee HG. 2004. Sensory and texture properties of Neuti-dduk by different ratio of ingredient. Korean J Food Cookery Sci 20:49-56
- Biliaderis CG. 1983. Differential scanning calorimetry in food research-A review. Food Chem 10:239-246 https://doi.org/10.1016/0308-8146(83)90081-X
- Cha GH, Lee EM, Lee HG. 2005. Sensory and machanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21:422-432
- Chae KY, Hong JS. 2006. Quality characteristics of sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22:363-369
- Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of sulgidduk added with Rubus coreanum Miquel during storage. J East Asian Soc Dietary Life 16:458-467
- Han JY, Lee HG. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J Food Cookery Sci 18:164-172
- Hong HG, Choi JH, Yang JA, Kim GY, Rhee SJ. 1999. Quality characteristics of Seolgiddeok added with green tea powder. Korean J Food Cookery Sci 15:224-230
- Hyun HJ, Song KH, Choi MK, Song SM. 2007. Food calory and nutrition composition table. pp.76-77 Kyomunsa. Seoul. Korea
- Jang HG. 2001. Food Material. pp.145-147. Sinkwang Press. Seoul. Korea
- Jang MS, Kim BW, Yoon SJ. 2005. Effects of addition baekbokryung(white Poria cocos Wolf) powder on the quality characteristics of sulgidduk. Korean J Food Cookery Sci 21: 895-907
- Jeon ER, Jung LH, Kim KA. 2000. Gelatinization properties of starch during steeping condition of potato. Korean J Soc Food Sci 16:431-436
- Jeong HS. 2004. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Food Cookery Sci 20:93-98
- Jeong DH. 2007. Health Functional Food Dictionary. pp.284 Shinilbooks. Seoul. Korea
- Kang MJ, Kim KS. 2001. Current trends of research and biological activities of dandelion. Food Industry and Nutr 6:60-63
- Kim CH, Lee JH. 2007. The study on the consumers perception and purchasing behavior of rice cake as a meal. Korean J Culinary Research 13:59-68
- Kim GY, Kang WW, Choi SW. 1999. A study on the quality characteristics of sulgidduk added with persimmon leaves powder. J East Asian Soc Dietary Life 9:461-466
- Kim JA, Lee JM. 2004. Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) Okamura with blanching times. Korean J Food Cookery Sci 20: 219-226
- Kim JW, Hwang SJ. 2007. Effects of roots powder of balloonflowers on general composotion and quality characteristics of sulgidduk. Korean J Food Culture 22:77-82
- Kim KO, Kim SS, Sung NK, Lee YC. 1997. Methods & Application of Sensory Evaluation. pp.131-135. Sinkwang Press. Seoul. Korea
- Kim MJ, Kim JH, Oh HK, Chang MJ, Kim SH. 2007. Seasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ascorbic acid, and β-carotene contents. Korean J Food Cookery Sci 23:423-432
- Kim SG, Lee SJ. 1998. Amylograph pasting properties of flour and starch of Korean rices differing in maturity. Agricultural Chemistry and Biotechnology 41:421-425
- Kugimiga M, Donovan JW. 1981. Calorimetric determination of amylose content of starches based on formation and melting of amylose-lysolecithin complex. J Food Sci 46:765-767 https://doi.org/10.1111/j.1365-2621.1981.tb15344.x
- Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. 1995. Influence of cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27:365-369
- Lee KJ, Kim MR, Kim HY. 1997. Effect of processing on the content of sulforaphane of broccoli. Korean J Food Cookery Sci 13:422-426
- Lee KH, Park HC, Her ES. 1998. Statistics and Data Analysis Method. pp.253-296. Hyoil Press. Seoul. Korea
- Lee HS, Park YW. 2005. Antioxidant activity and antibacterial activities from different parts of broccoli extract under high temperature. J Korean Soc Food Sci Nutr 34:759-764 https://doi.org/10.3746/jkfn.2005.34.6.759
- Lee MY, Yoon SJ. 2004. Quality characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Food Cookery Sci 20:575-580
- Matusheski NV, Juvik JA, Jeffery EH. 2004. Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. Phytochemistry 65:1273-1281 https://doi.org/10.1016/j.phytochem.2004.04.013
- Oh SH, Kim BG, Yoon ES, Lee YH. 1999. Food Material Dictionary. pp.200-201 Korea Dictionary Research Publishing. Seoul. Korea
- Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of sulgidduk containing chlorella powder. J Korean Soc Food Sci Nutr 31:225-229 https://doi.org/10.3746/jkfn.2002.31.2.225
- Seok DE, Kim MR, Lee KJ, Kim JH. 1997. Determination of sulforaphane in cruciferous vegetables by SIM. Korean J Food Sci Technol 29:882-887
- Seok DE, Kim JH, Kim MR. 2003. Isolation and identification of bioactive organosulfur phytochemicals from solvent extract of broccoli. J Korean Soc Food Sci Nutr 32:315-319 https://doi.org/10.3746/jkfn.2003.32.3.315
- Sohn KH, Yim SK. 2004. Effects of sterilization temperature on the quality of carrot purees. Food Sci Biotechnol 13:141-146
- Wi DS, Kim MR, Kim JH, Na JH, Seok DE. 1999. Volatile sulfur compounds, proximate components, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves. J Korean Soc Food Sci Nutr 28:1201-1207
- Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of sulgidduk containing different levels of dandelion(Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21:110-116
- Yoon SJ. 2007. Quality characteristics of sulgiddeok added with lotus leaf powder. Korean J Food Cookery Sci 23:433-442