References
- Burroni LV, Grosso NR, Guzman CA. 1997. Principal volatile components of raw, roasted and fried argentinean peanut flavors. J. Agric. Food Chem., 45(8):3190-3192 https://doi.org/10.1021/jf9700034
- Buttery RG, Ling LC, Juliano BO, Turnbaugh JG. 1983. Cooked rice aroma and 2-acety1-1-pyrrolin. J. Agric. Food Chem., 31(6):823-826 https://doi.org/10.1021/jf00118a036
- Buttery RG, Turnbaugh JG, Ling LC. 1988. Contribution of volatile to rice aroma. J. Agric. Food Chem., 36(8):1006- 1009 https://doi.org/10.1021/jf00083a025
- Cho HS. 2010. Rheological properties of dried noodles with added Enteromorpha intenstinalis powder. J. East Asian Soc. Dietary Life, 20(6):567-574
- Choi JY, Lee TS, Noh BS. 1999. Characteristics of volatile flavor compounds in improved kochujang prepared with glutinous rice koji during fermentation. Korean J. Food Sci. Technol., 31(5):1221-1226
- De Kimpe NG, Stevens CV, Keppens MA. 1993. Synthesis of 2- acety1-1-pyrrolin, the principal rice flavor component. J. Agric. Food Chem., 41(8):1458-1461 https://doi.org/10.1021/jf00033a020
- Endo I, Chibuku S, Tano T. 1977. Measurement of volatile carbonyl compounds in the vapor of cooked rice. J. Japanese Soc. Food Sci. Technol., 24(1):142-146 https://doi.org/10.3136/nskkk1962.24.142
- George AB. 1995. Fenaroli's handbook of flavor ingredient, 3rd ed., Vol. I, II, CRC Press Inc, USA
- Ha TY, Park SH, Lee CH, Lee SH. 1999. Rice research group, Korean food research institute, chemical composition of pigmented rice varieties. Korean J. Food Sci. Technol., 31(2):336-338
- Han OK, Cho CH, Chae JC. 1998. Identfication and evauation of flavor components and their difference among wheat varieties. Korean J. Breed, 30(5):273-282
- Jeon JY, Choi SH. 2010. Volatile flavor components of tea mixed with green tea and the root of a kudzu. Korean Soc. Life Sci., 20(3): 350-355
- Jeon JY, Choi SH. 2011. Flavor components of parched waxy corn tea. Korean Tea Soc., 17(1):83-86
- Jung HA, Kim JE, Chung HY, Choi JS. 2003. Antioxidant principles of Nelumbo nucifera starmens. Arch. Pharm Res., 26(5):279-285 https://doi.org/10.1007/BF02976956
- Karahadian C, Johnsos KA. 1995. Analysis of headspace volailes and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour. J. Agric. Food Chem., 41(7):791-799
- Kato H, Ohta T, Tsugita T, Hosaka Y. 1983. Effect of parboiling on texture and flavor components of cooked rice. J. Agric. Food Chem., 31(7):818-823 https://doi.org/10.1021/jf00118a035
- Kim AJ, Rho JO, Woo KJ, Choi WS. 2003. The study on the characteristics of cooked rice according to the different coating ratios of mulberry leaves extracts. Korean J. Soc. Food Cookery Sci., 19(6):571-580
- Kim DC, Kim DW, In MJ. 2006. Preparation of lotus tea and its quality characteristics. J. Korean Soc. Appl. Biol. Chem., 49(2):163-166
- Kim EM, Yang HJ, Kim YH, Chang KS. 2008. The Quality characteristics of cooked rice with added eating quality conditioner. Food Engineering Pro., 12(1):1-7
- Kim JH, Ki KR, Kim JJ, Oh CH. 1992. Comparative sampling procedures for the volatile flavor components of codonopsis lanceolata. Korean J. Food Sci. Technol., 24(1):171-176
- Kim JH, Nam SH, Kim MH, Sohn JK, Kang MY. 2007. Cooking properties of rice with pigmented rice bran extract. Korean J. Crop Sci., 52(1): 60-68
- Kim JH, Hawer WD, Ha JH, Moon KD, Chung SK. 1995. Changes of volatile flavor components on roasting conditions in cassia tora seeds. Korean J. Food Sci. Technol., 27(1):736-741
- Kim JM, Lee YC, Kim KO. 2003. Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder. Korean J. Food Sci. Technol., 35(3):393-398
- Kim KH, Cho HS. 2009. Assessment of quality characteristics of Maejakgwas prepared with shrimp powder as a snack served to kindergarteners. J. East Asian Soc. Dietary Life, 19(6):401-408
- Kim KH, Park BH, Cho HS, Kim SR, Cho HS. 2009. Quality characteristics of shrimp flour added dumpling shell. Korean J. Food Culture, 24(2): 206-211
- Kim SB, Rho SB, Rhyu DY, Kim DW. 2005. Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio FIB hamster. Korean J. Pharmaogn, 6(3):229-234
- Kim SR, Ahn JY, Lee HY, Ha TY. 2004. Various properties and phenolic acid contents of rices and rice brans with different milling fractions. Koran J. Food Sci. Technol., 36(6):930-936
- Kim YD, Ha KY, Lee KB, Shin HT, Cho SY. 1998. Varietal variation of anthocyanin content and physicochemical properties in colored rice. Korean J. Breed, 30(5):305-308
- Ko BS, Jun DW, Jang JS, Kim JH, Park SM. 2006. Effect of Sasa Borealis and white lotus roots and leaves on insulin action and secretion in vitro. J. Food Sci. Technol., 38(1):114-120
- Lee JC, Kim YH. 1999. Comparison of volatile flavorcomponents of korean aromatic rice and nonaromatic rice. J. Korean Soc. Food Sci. Nutr., 28(2): 299-304
- Lee KS, Choi YM, Noh DO, Suh HJ. 2005. Antioxidant effect of Korean traditional lotus liquor (Yunyupju). Int J. Food Sci. Technol., 40(7):709-715 https://doi.org/10.1111/j.1365-2621.2005.00990.x
- Lee KS, Kim MG, Lee KY. 2006a. Antioxidative activity of ethanol extract from lotus (Nelumbo nucifera) leaf. Korean J. Soc. Food Sci. Nutr., 35(2):182-186 https://doi.org/10.3746/jkfn.2006.35.2.182
- Lee KS, Oh CS, Lee KY. 2006b. Antimicrobial effect of the fractions extracted from a lotus (Nelumbo nucifera) leaf. Korean J. Soc. Food Sci. Nutr., 35(2):219-223 https://doi.org/10.3746/jkfn.2006.35.2.219
- Maga JA. 1978. Cereal volatiles-A review. Cereal Chem., 26(3):175-178
- Nam SH, Cho SP, Kang MY, Koh HJ, Kozukue N, Friedman. 2006. Antioxidant activities of bran extracts from twenty one pigmented rice cultivars. Food Chem., 94(5):613-620 https://doi.org/10.1016/j.foodchem.2004.12.010
- Park BH, Cho HS, Jeon ER, Kim SD. 2009a. Quality characteristics of jook with lotus leaf powder. Korean J. Food Cookery Sci., 23(1):55-61
- Park BH, Cho HS, Jeon ER, Kim SD, Koh KM. 2009b. Quality characteristics of soybean curd prepared with lotus leaf powder. Korean Society Food Culture, 24(3):315-320
- Park BH, Jeon ER, Kim SD, Cho HS. 2010. Quality characteristics of dried noolde added with lotus leaf powder. Korean Society Food Culture, 25(2):225-231
- Park BH, Jeon ER, Kim SD, Cho HS. 2012. Cooking quality characteristics of cooke rice of yenipsambab with pigmented rice. Korean J. Food Pre., 19(2):25-75
- Park MK, Lee JM, Park CH. 2002. Comparisons on the quality characteristics of pigmented rice Cholpyon with those of brown and white rice. Korean J. Food Cookery Sci., 18(4):471-475
- Shin MK, Han SH. 2006. Effect of lotus (Nelumbo nucifera) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J. Food Culture, 6(2):202-208
- Shin WC, Song JC. 1999. Sensory characteristics and volatile compounds of cookd rice according to th various cook method. Korean J. Food & Nutr., 12(2):142-149
- Shin YJ. 2007. Quality characteristics of fish paste containing lotus (Nelumbo nucifera) leaf powder. Korean J. Food Cookery Sci., 23(6):947-953
- Song SJ, Lee YS, Rhee CO. 2000. Volatile flavor components in cooked balck rice. Korean J. Food Sci. Technol., 32(5):1015-1021
-
Tsuda T, Horio F, Osawa T. 1998. Dietary cyanidine-3-O-
$\beta$ -Dglucoside increases exvivo oxidation resistance of serum in rats. Lipids, 33(5):583-586 https://doi.org/10.1007/s11745-998-0243-5 - Tsugita T, Ohta T, Kato H. 1983. Cooking flavor and texture of rice stored under different conditions. Agric. Biol. Chem., 47(5):543-549 https://doi.org/10.1271/bbb1961.47.543
- Yoo KM, Lee YK, Kim SH, Hwang IK, Lee BY, Kim SS, Hong HD, Kim YC. 2005. Characteristics of cooked rice according to different coating ratios of dandelion (taraxacum officinale) extracts. Korean J. Soc. Food Cookery Sci., 21(6):117-123
- Yoon SJ. 2007. Quality characteristics of sulgitteok added with lotus leaf powder. Korean J. Food Cookery Sci., 23(4):433-442
- Zeng Z, Zhang H, Zhang T, Tamogami S, Chen JY. 2009. Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spetrometry with modified headspace solid-phase microextraction method. J. Food Com & Anal., 22(4): 347-353 https://doi.org/10.1016/j.jfca.2008.11.020
Cited by
- Effects of pretreatments and storage temperatureon the quality of lotus leaves vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.155
- Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.651