참고문헌
- Bae JO, Lee KJ, Park JS, Choi DS. 2012. Preparation of sweet potato Doenjang using colored sweet potato. Korean J Food & Nutr 25:529-537 https://doi.org/10.9799/ksfan.2012.25.3.529
- Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30:6-13
- Baek MH, Shin MS. 1995. Effect of water activity on physicochemical properties of sweet potato starch during storage. Korean J Food Sci Technol 27:532-536
- Cheon JE, Baik MY, Choi SW, Kim CN, Kim BY. 2013. Optimization of Makgeolli manufacture using several sweet potatoes. Korean J Food & Nutr 26:29-34 https://doi.org/10.9799/ksfan.2013.26.1.029
- Cheon SH, Hwang SJ, Eun JB. 2012. Quality characteristics of puffed snacks (ppeongtuigi) with purple sweet potato flours using different puffing conditions. Korean J Food Sci Technol 44: 28-33 https://doi.org/10.9721/KJFST.2012.44.1.028
- Cho DJ, Hur JW, Kim HY. 1989. Influencing factors in drying and shrinking characteristics of root vegetables. Korean J Food Sci Technol 21:203-211
- Choi JH, Im JS, Oh DH. 2006. Quality enhancement of vacuum packaged waxy corns by far infrared ray drying. J Korean Soc Food Sci Nutr 35:635-640 https://doi.org/10.3746/jkfn.2006.35.5.635
- Chun SH, Lee SU, Shin YS, Lee KS, Ryu IW. 2000. Preparation of yogurt from milk added with purple sweet potato. Korean J Food Sci Nutr 13:71-77
- Kim SY, Ryu CH. 1997. Effect of certain additives on breadmaking quality of wheat-purple sweet potato flours. Korean J Soc Food Sci 13:492-499
- Kum JS, Silva JL, Han O. 1994. Effects of microwave heating on processing of whole sweet potatoes. Korean J Soc Food Sci 10:138-141
- Lee SK. 1997. Processing and Utilizing of Agricultural Foods. p.44. Yrim Publishing. Seoul
- Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cookery Sci 27:1-16
- Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS. 2010. Effects of sweet potato cultivars and koji types on general properties and volatile flavor compounds in sweet potato soju. Korean J Food Sci Technol 42:468-474
- Park YM, Kim MH, Yoon HH. 2012. Quality characteristics of Sulgidduck added with purple sweet potato. Korean J Culinary Res 18:54-64
- Picha DH. 1985. HPLC determination of sugars in raw and baked sweet potatoes. J Food Sci 50:1189-1190 https://doi.org/10.1111/j.1365-2621.1985.tb13045.x
- Ravindran V, Ravindran G, Sivakanesan R, Rajaguru SB. 1995. Biochemical and nutritional assessment of tubers from 16 cultivars of sweet potato (Ipomoea batatas L.). J Agri Food Chem 43:2646-2651 https://doi.org/10.1021/jf00058a017
- Salvardor A, Varela P, Sanz T, Fiszman SM. 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT 42: 763-767 https://doi.org/10.1016/j.lwt.2008.09.016
- Shen MC, Sterling C. 1981. Change in starch and other carbohydrates in baking Ipomoea batatas. Starch Starke 33:261-268 https://doi.org/10.1002/star.19810330803
- Shin MY, Lee WY. 2011. Optimization of the cold-air-drying condition for a steamed pumpkin-sweet potato slab. Korean J Food Preserv 18:488-496 https://doi.org/10.11002/kjfp.2011.18.4.488
- Shin MY, Lee WY. 2011. Physical properties and preference of a steamed sweet potato slab after mild hot air drying. Korean J Food Cookery Sci 27:73-81 https://doi.org/10.9724/kfcs.2011.27.2.073
- Shin MY, Youn KS, Lee SW, Moon HK, Lee WY. 2011. Optimization of vacuum drying conditions for a steamed (Pumpkin) sweet potato slab by response surface methodology. J Korean Soc Food Sci Nutr 40:1314-1320 https://doi.org/10.3746/jkfn.2011.40.9.1314
- Shin WS, Kim JN, Kim KM, Park JH, Chung JA, Chung SJ. 2008. Investigating the efficiency of various consumeracceptance testing methods while developing a ready-to-eat meal. Korean J Food Cookery Sci 24:763-770
- Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50:141-146
- Song JC. 1994. Study on Material of Foods. p.252. Kyomoonsa. Gyeonggi-do
- Valetudie JC, Guadeloupe L, Colonna P, Bouchet B, Gallant DJ. 1995. Gelatinization of sweet potato, tania and yam tuber starches. Starch 47:298-306 https://doi.org/10.1002/star.19950470804
- Woo KS, Jeong HS, Lee HB, Choi WS, Lee J. 2004. Changes in rheological properties of Neungee (Sarcodon aspratus) during dehydration. J Korean Soc Sci Nutr 33:1230-1236 https://doi.org/10.3746/jkfn.2004.33.7.1230
- Woolfe JA. 1992. Sweet Potato: An Untapped Food Resource. pp.1-3. Cambridge University Press. Cambridge
피인용 문헌
- Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.955
- 품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성 vol.50, pp.3, 2013, https://doi.org/10.9721/kjfst.2018.50.3.308
- 국내산 고구마 품종에 따른 영양성분 및 이화학적 특성 vol.33, pp.6, 2013, https://doi.org/10.7318/kjfc/2018.33.6.597
- 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2013, https://doi.org/10.9799/ksfan.2019.32.5.494