References
- AOAC (2003) Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC, USA. p 8-35.
- Blois MS (1958) Antioxidant determination by use of a stable free radical. Nature 81: 1199-1200.
- Cho EJ, Yang MO, Kang HJ (2007) Physicochemical characteristics of yackwa with added rice wine cake. J East Asian Soc Dietary Life 17: 94-102.
- Cho SY, Park JW, Rhee C (1998) Edible films from protein concentrates of rice wine meal. J Korean Food Sci Technol 30: 1097-1106.
- Cho YH (2012) Quality characteristics of sulgidduk added with Makgeolli lees. MS Thesis Myongji University, Gyeonggi. pp 18-44.
- Chung HJ, Joo SY, Kim WJ (2005) Preparation of jeung-pyun added with ultrafiltered power of sunmul. Korean J Food Cookery Sci 21: 647-654.
- Jeong SY, Park MJ, Lee SY (2011) Quality characteristics of frozen brown-rice jeung-pyun dough containing different amounts of buckwheat flour. Korean J Food Cookery Sci 27: 11-19.
- Jung BJ (2002) Effects of spray dried takju cake powder on the quality of white pan bread. MS Thesis Hankyong National University, Gyeonggi. pp 3-41.
- Jung HN, Kim HO, Shim HH, Jung HS, Choi OJ (2012) Quality characteristics of low-salt yacon jangachi using rice wine lees during storage. J Korean Soc Food Sci Nutr 41: 383-389. https://doi.org/10.3746/jkfn.2012.41.3.383
- Kim SH, Park GS (2010) Qualitative characteristics of jeungpyun following the addition of lotus leaf powder. J East Asian Soc Dietary Life 20: 60-68.
- Kim SM, Cho WK (2006) Effects of takju(Korean turbid rice wine) lees on the serum glucose levels in streptozotocininduced diabetic rats. Korean J Food Culture 21: 638-643.
- Kim SM, Yoon CH, Cho WK (2007) Quality characteristics of noodle added with takju(Korea turbid rice wine) lees. Korean J Food Culture 22: 359-364.
- Kim TY, Jeon TW, Yeo SH, Kim SB, Kim JS, Kwak JS (2010) Antimicrobial, antioxidant and SOD-like activity effect of ju-bak extracts. Korean J Food Nutr 23: 299-305.
- Kwon SC, Jeon TW, Park JS, Kwak JS, Kim TY (2012) Inhibitory effect on tyrosinase, ACE and xanthine oxidase, and nitrite scavenging activities of ju-bak(alcohol filter cake) extracts. J Korean Soc Food Sci Nutr 41: 1191-1196. https://doi.org/10.3746/jkfn.2012.41.9.1191
- Lee GS, Park GS (2011) Quality characteristics of jeung-pyun prepared with different ratios of Polygonum multiflorum Thunb powder. Korean J Food Cookery Sci 27: 35-46. https://doi.org/10.9724/kfcs.2011.27.4.035
- Lee JP (2008) Qualitative characteristics of brown sauce with added ju-bak and chicken meat parts marinated in ju-bak. MS Thesis Sejong University, Seoul. pp 36-96.
- Marklund S, Gudrun M (1974) Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474. https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
- Oyaizu M (1986). Studies on products of browning reaction; antioxidative activities of products of browning reaction prepared from glucosamine. Japanese J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
- Park MJ (2007) Quality characteristics of jeungpyun with brown rice and barley flour. Korean J Food Cookery Sci 23: 720-730.
- Park GS, Park EJ (2004) Quality characteristics of jeungpyun added Paecilomyces japonica powder according to fermentation time. J Korean Soc Food Sci Nutr 33: 1703-1708. https://doi.org/10.3746/jkfn.2004.33.10.1703
- Park SS, Sim KH (2012) The quality characteristics and antioxidative activity of sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci 27: 763-772. https://doi.org/10.9724/kfcs.2011.27.6.763
- Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J Ass Off Analyt Chem 71: 1017-1023.
- Shin KS, Woo KJ (1999) Changes in adding soybean on quality and surface structure of Korean rice cake(jeung-pyun). Korean J Food Cookery Sci 15: 249-257.
- Shon SK, Rho YH, Kim HJ, BAE SM (1990) Takju brewing of uncooked rice starch using Rhizopus koji. Korean J Appl Microbiol Biotechnol 18: 506-510.
- Son SB (2012) Anti-obesity, anti-oxidation, anti-inflammation and anti-cancer activities of jubak and nuruk extracts. MS Thesis Andong National University, Andong. pp 10-34.
- Sung JH, Han MJ (2008) Quality characteristics of jeung-pyun manufactured by ginseng makgeolli. Korean J Food Cookery Sci 24: 837-848.
- Won JH, Son JA, Youn AR, Kim HJ, Kim GW, Noh BS (2006) Quality characteristics of pork with addition of jubak( sulchigegie). Korean J Food Culture 21: 565-570.
- Yildirim A, Mavi A, Kara AA (2001) Determination of antioxidant and anti microbial activities of Rumex of aerobic life. Biochem Symp 61: 1-34.
- Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M (2002) Free radical scavenging properties of wheat extracts. J Agr Food Chem 50: 1619-1624. https://doi.org/10.1021/jf010964p
- http://www.nts.go.kr/news/news_03_01.asp?minfoKey=MINF8 420080211204826&top_code=&sub_code=&isSearch=0&ty pe=LR. Accessed April 1, 2013.