References
- Yun SS. 1991. History of noodle culture in Korea. Korean J Dietary Culture 6: 85-94.
- Jeong CH, Shim KH, Bae YI, Choi JS. 2008. Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr 37: 1369-1374. https://doi.org/10.3746/jkfn.2008.37.10.1369
- Hong YM, Kim JS, Kim DW, Kim WJ. 2003. Effect of whole soy flour on the properties of wet noodle. Korean J Food & Nutr 16: 417-422.
- Kong S, Lee J. 2010. Quality characteristics and changes in GABA content and antioxidant activity of noodle prepared with germinated brown rice. J Korean Soc Food Sci Nutr 39: 274-280. https://doi.org/10.3746/jkfn.2010.39.2.274
- Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380.
- Kim YA. 2002. Effect of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636.
- Park JH, Kim YO, Kug YI, Cho DB, Choi HK. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32: 1021-1025. https://doi.org/10.3746/jkfn.2003.32.7.1021
- Juliano BO, Bechtel DB. 1985. The rice grain and its gross composition. In Rice Chemistry and Technology. The American Association of Cereal Chemist, Inc., St. Paul, MN, USA. p 17-18.
- Kim SK, Cheigh HS. 1979. Radical distribution of calcium, phosphorus, iron, thiamine and riboflavin in the degermed brown rice kernel. Korean J Food Sci Technol 11: 122-125.
- Song BH, Kim DY, Kim SK, Kim YD, Choi KS. 1988. Distribution of protein, fat, and ash within the degermed brown rice kenel. J Korean Agric Chem Soc 31: 1-6.
- Barnick M, Szafranska I. 1987. Changes in phytate content and phytase activity during the germination of some cereals. J Life Science 5: 23-28.
- Choi JH. 2001. Quality characteristics of the bread with sprouted brown rice flour. Korean J Soc Food Cookery Sci 17: 323-328.
- Kum JS, Choi BK, Lee HY, Park JD, Park HJ. 2004. Physiochemical properties of germinated brown rice. Korean J Food Presrv 11: 182-188.
-
Nakagawa K, Onota A. 1996. Accumulation of
${\gamma}$ -aminobutyric acid (GABA) in the rice germ. Food Processing 31:43-46. - Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Foods World 29: 776-779.
- Awika JM, Rooney LW. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65: 1199-1221. https://doi.org/10.1016/j.phytochem.2004.04.001
- Lee YT. 2006. Effect of heat treatments on in vitro starch hydrolysis of selected grains. J Korean Soc Food Sci Nutr 35: 1102-1105. https://doi.org/10.3746/jkfn.2006.35.8.1102
- Kim YH, Ryu HI. 2003. Elements in a bamboo salt and comparison of its elemental contents with those in other salts. Yakhak Hoeji 47: 135-141.
- Sohn WS, Yoo YC, Kim CY. 1991. The effect of NaCl and bamboo salt on the growth of various oral bacteria. J Korean Acad Dental Health 15: 255-268.
- Zhao X, Song JL, Lee JH, Kim SY, Park KY. 2010. Antioxidation and cancer cell (HT-29) antiproliferation effects Rubus coreanus Miquel bamboo salt. Cancer Prevention Research 15: 306-312.
- Lee JM, Kim SY, Park KY. 2011. Effects of different kinds of salt on the quality of wet noodles. J Korean Soc Food Sci Nutr 40: 1776-1780. https://doi.org/10.3746/jkfn.2011.40.12.1776
- Kim BK, Park JE, Zu GU. 2011. Effects of semolina on quality characteristics of the rice noodles. Food Eng Prog 15: 56-63.
- Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of wet noodles added with Korean paprika powder. J Korean Soc Food Sci Nutr 36: 779-784. https://doi.org/10.3746/jkfn.2007.36.6.779
- Shin WS, Shin ES, Lyu ES. 2009. Optimization of wet noodle with onion juice using response surface methodology. Korean J Food Cookery Sci 25: 31-38.
- Kim SM, Kim EJ. 2009. Development of chicken breast noodles adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten. J Korean Soc Food Sci Nutr 38:1111-1117. https://doi.org/10.3746/jkfn.2009.38.8.1111
- Jo JC. 1999. Cooking quality of noodle affected by NaCl. Korean J Cul Res 5: 471-483.
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem 61:118-123. https://doi.org/10.1271/bbb.61.118
- Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM. 2011. Quality characteristics of wet noodles combined with Cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40: 860-866. https://doi.org/10.3746/jkfn.2011.40.6.860
- Jo YG, Kim JE. 2008. Quality characteristics of wet noodles after addition of grape-peel powder. J East Asian Soc Dietary Life 18: 822-828.
- Min SH, Shin S, Won M. 2010. Characteristics of noodles with added Polygonati odoratum powder. J East Asian Soc Dietary Life 20: 524-530.
- Lee JH, Shim JY. 2006. Characteristics of wheat flour dough and noodles added with onion juice. Food Eng Prog 10: 54-59.
- Lee HA, Nam ES, Park SI. 2003. Effect of Maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Culture 18: 428-436.
- Lee SY, Hur HS, Song JC, Park NK, Chung WK, Nam JH, Chang HG. 1997. Comparison of noodle-related characteristics of domestic and imported wheat. Korean J Food Sci Technol 29: 44-45.
- Chae SG. 2007. Standard food chemistry. Hyoil Publishing Co., Seoul, Korea. p 250-485.
- Lee CH, Park SH. 1982. Studies on the texture describing terms of Korean. J Korean J Food Sci Technol 14: 21-29.
- Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J Culinary Research 8: 267-278.
- Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J Korean Soc Appl Biol Chem 50: 36-41.
- Hyun HE, Lee EH, Noh JS, Song YO. 2011. Mass production process for flour noodles containing perilla leaves and their antioxidant effects. J Korean Soc Food Sci Nutr 40: 1688-1693. https://doi.org/10.3746/jkfn.2011.40.12.1688
- Zhao X, Jung OS, Park KY. 2012. Alkaline and antioxidant effects of bamboo salt. J Korean Soc Food Sci Nutr 41:1301-1304. https://doi.org/10.3746/jkfn.2012.41.9.1301
Cited by
- Quality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.178
- 작두콩분말 첨가에 따른 생면의 품질 특성 vol.33, pp.4, 2014, https://doi.org/10.7318/kjfc/2018.33.4.374
- 건식 쌀가루 첨가 반건면의 품질특성 vol.58, pp.1, 2014, https://doi.org/10.6115/fer.2020.009