References
- 조무호, 김석중. 2005. 현미와 발아현미의 항산화 효과. 대구카톨릭대학교 자연과학논문집 3(1):87-92
- AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists. The Association of Official Analytical Chemists. Washington, DC. U.S.A. pp 777-784
- Bae JH, Woo HS, Choi HJ, Choi C. 2003. Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol 35(3):436-441
-
Bai Q, Chai M, Gu Z, Cao X, Li Y, Liu K. 2009. Effects of components in culture medium on glutamate decarboxylase activity and
$\gamma$ -aminobutyric acid accumation in foxtail millet( Setaria italica L.) during germination. Food Chem 116(1): 152-157 https://doi.org/10.1016/j.foodchem.2009.02.022 - BeMiller JN, Huber KC. 2008. Carbohydrates. pp 84-154. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press, Boca Raton, FL. U.S.A.
- Charalampopoulos D, Wang R, Pandiella SS, Webb C. 2002. Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol 79(1-2):131-141 https://doi.org/10.1016/S0168-1605(02)00187-3
- Choe JS, Ahn HH, Nam HJ. 2002. Comparison of nutritional composition in Korean rices. J Korean Soc Food Sci Nutr 31(5):885-892 https://doi.org/10.3746/jkfn.2002.31.5.885
- Choi HD, Park YK, Kim YS, Chung CH, Park YD. 2004. Effect of pretreament conditions on γ-aminobutyric acid content of brown rice and germinated brown rice. Korean J Food Sci Technol 36(5):761-764
- Chung SS, Han YS. 2003. Consumer's recognition, nutrient composition, and safety evaluation of commercial sunsik and saengsik. Korean J Food Culture 18(3):235-243
- Cortinas L, Galobart J, Barroeta AC, Baucells MD, Grashorn MA. 2003. Change in a-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain w3 polyunsaturated fatty acids after different processing methods. J Sci Food Agric 83(8):820-829 https://doi.org/10.1002/jsfa.1418
- Flight I, Clifton P. 2006. Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature. Eur J Clin Nutr 60(10):1145-1159 https://doi.org/10.1038/sj.ejcn.1602435
- Han JG, Kim K, Kang KJ, Kim SK. 1996. Shelf-life prediction of brown rice in laminated pouch by n-hexanal and fatty acids during storage. Korean J Food Sci Technol 28(5):897-903
- Jeon JR, Kim J. 2004. Properties on the quality characteristics and microbial changes during storage added with extracts from Ulmus cortex. Korean J Food Cookery Sci 20(2):180- 186
- Kim EM, Kim HS. 2002. Nutritional evaluation, stability of cereals and sanitation status of processing utensils and environments based on hygiene education. Korean J Community Nutrition 7(6):833-843
- Kim HW. 2000. Studies on the antioxidative compounds of sesame oils with roasting temperature. Korean J Food Sci Technol 32(2):246-251
- Kim JH, Park PS, Kim JK. 2005. Manufacture of nutritionally balanced sunsik for the moderns: its quality characteristics. Korean J Food Preserv 12(2):123-129
- Kim JH, Park PS, Moon HK, Lee WY, Kim JK. 2004. Quality characteristics of functional health sunsik for diabetes mellitus. Korean J Food Preserv 11(4):557-564
- Kim M, Yang HR, Jeong Y. 2004. Mineral contents of brown and milled rice. J Korean Soc Food Sci Nutr 33(2):443-446 https://doi.org/10.3746/jkfn.2004.33.2.443
- Kim MH, Shin MS. 2003. Quality characteristics of bread made with brown rice flours of different preparations. Korean J Soc Food Cookery Sci 19(2):136-143
- Kim SH, Kim IH, Kim JO, Lee GD. 2002. Comparison of components of sesame oils extracted from sesame flour and whole sesame. Korean J Food Preserv 9(1):67-73
- Korea Health Industry Development Institute. 2007. Report on national health and nutrition survey (Dietary intake survey). Ministry of Health and Welfare. Seoul, Korea. pp 387-447
- Kornbrust DJ, Mavis RD. 1980. Relative susceptibility of microsomes from lung, heart, liver, brain and testes to lipid peroxidation: Correlation with vitamin E content. Lipids 15(5): 315-322 https://doi.org/10.1007/BF02533546
- Lee JH, Oh SK, Cho KM, Seo WD, Choung MG. 2009. Variations in physicochemical properties of brown rice(Oryza sativa L.) during storage. Food Sci Biotechnol 18(6):1398- 1403
- Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21(6):685-694
- Lepage G, Roy CC. 1986. Direct transesterification of all classes of lipids in a one-step reaction. J Lipid Res 27(1):114-120
- Lindsay RC 2008. Flavors. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press. Boca Raton, FL. U.S.A. pp 639-687
- McClements DJ, Decker EA. 2008. Lipids. pp 155-216. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press, Boca Raton, FL. U.S.A.
- National Rural Resources Development Institute RDA. 2007. Food Composition Table II. Seoul, Korea. pp 98-404
- Park J, Yang M, Jun HS, Lee JH, Bae HK, Park T. 2003. Effect of raw brown rice and Job's tear supplemented diet on serum and hepatic lipid concentrations, antioxidative system, and immune function of rats. J Korean Soc Food Sci Nutr 32(2):197-206 https://doi.org/10.3746/jkfn.2003.32.2.197
- Sikorski ZE, Pokorny J, Damodaran S. 2008. Physical and chemical interactions of components in food systems. pp 849-883. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press, Boca Raton, FL. U.S.A.
- The Korean Nutrition Society. 2005. Dietary Reference Intakes for Koreans. Seoul, Korea. pp 15-311
- Walstra P, van Vliet T. 2008. Dispersed systems: Basic consdierations. pp 783-847. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press, Boca Raton, FL. U.S.A.
-
Xu Z, Hua Na, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols, and
$\gamma$ -oryzanol components from rive bran against cholesterol oxidation accelerated by 2,2'-azobis (2-methylpropionamidine). J Agric Food Chem 49(4):2077- 2081 https://doi.org/10.1021/jf0012852 - Yun S, Jeong HR, Kim MH. 2010. A survey on the breakfast skipping rate of Korean adults relative to their lifestyle and breakfast skipping reasons and dietary behavior of breakfast skippers. Korean J Community Nutrition 15(2):191-205