References
- An HL, Lee KS. Quality characteristics of pan bread by the addition of cranberry powder. J. East Asian Soc. Dietary Life 20: 697-705 (2010)
- Francis FJ. Food colorants: Anthocyanins. Crit. Rev. Food Sci. 28: 273-314 (1989) https://doi.org/10.1080/10408398909527503
- Lin YT, Labbe RG, Shetty K. Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid. Innov. Food Sci. Emerg. 6: 453-458 (2005) https://doi.org/10.1016/j.ifset.2005.04.002
- Apostolidis E, Kwon YI, Shetty K. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. Int. J. Food Microbiol. 128: 317-324 (2008) https://doi.org/10.1016/j.ijfoodmicro.2008.09.012
- Wu VCH, Qiu X, de los Reyes BG, Lin CS, Pan Y. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the down regulated slp, hdeA and cfa. Food Microbiol. 26: 32-38 (2009) https://doi.org/10.1016/j.fm.2008.07.014
- Hui J, Choy J, Suwandaratne SP, Shervill J, Gan BS, Howard JC, Reid G. Antimicrobial activity of Vaccinium macrocarpon (cranberry) produced proanthocyanidin (PAC) on the growth and adhesion properties of Staphylococcus aureus. J. Food Sci. Nutr. 9: 29-33 (2004) https://doi.org/10.3746/jfn.2004.9.1.029
- Kim MJ, Jung HN, Kim KN, Kwak HK. Effect of cranberry on serum lipid profiles and biomarkers of oxidative stress in rats fed an atherogenic diet. Nutr. Res. Pract. 2: 158-164 (2008) https://doi.org/10.4162/nrp.2008.2.3.158
- An HK, Hong GJ, Lee EJ. Properties of sponge cake with added saltwort (Salicorniaherbacea L.). Korean J. Food Culture 25: 47- 53 (2010)
- Park ID. Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cake. Korean J. Food Culture 23: 748-754 (2008)
- Lee YS. Quality characteristics of pound cake added cranberry. MS thesis, Sejong University, Seoul, Korea (2008)
- Lee HN, Lee JM, Chang YH. Quality characteristics of makgeolli supplemented with cranberries. J. East Asian Soc. Dietary Life 23: 85-91 (2013)
- Ryu J, Jung J, Lee S, Ko S. Comparison of physicochemical properties of agar and gelatin gel with uniform hardness. Food Eng. Prog. 16: 14-19 (2012)
- Choi E, Kang TY, Cho HY, Im MH, Shim SM, Ko S. Effect of roll-in fat type on danish pastry quality properties. Food Eng. Prog. 17: 233-237 (2013) https://doi.org/10.13050/foodengprog.2013.17.3.233
- AACC. Approved methods of the AACC. Method 10-50D. American Association Cereal Chemists, St. Paul, MN, USA (2000)
- Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1120 (1958) https://doi.org/10.1038/1811199a0
- SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2005)
- Park ID. Effects of sweet pumpkin powder on quality characteristics of cookies. Korean J. Food Culture 27: 89-94 (2012) https://doi.org/10.7318/KJFC.2012.27.1.089
- Koh KB, Noh WS. Effect of sugar particle size and level on cookie spread. J. East Asian Soc. Dietary Life 7: 159-165 (1997)
- Shin JH, Lee SJ, Choi DJ, Kwen OC. Quality characteristics of cookies with added concentrations of garlic juice. Korean J. Food Cook. Sci. 23: 609-614 (2007)
- Park GS, Lee JA, Shin YG. Quality characteristics of cookie made with oddi powder. J. East Asian Soc. Dietary Life 18: 1014-1021 (2008)
- Park BH, Cho HS, Park SY. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J. Food Cook. Sci. 21: 94-102 (2005)
- Lee JH, Choi JE. Quality of cookies incorporated with yacon powder. Food Eng. Prog. 18: 70-74 (2014) https://doi.org/10.13050/foodengprog.2014.18.1.70
- Kang NE, Lee IS. Quality characteristics of the sugar cookies with varied levels of resistant starch. Korean J. Food Culture 22: 468-474 (2007)
- Yoo KM, Kim DO, Lee CY. Evaluation of different methods of antioxidant measurement. Food Sci. Biotechnol. 16: 177-182 (2007)
Cited by
- Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.1071
- Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1100
- The Quality and Antioxidant Properties of Cookies containing Aronia Powder vol.22, pp.5, 2016, https://doi.org/10.20878/cshr.2016.22.5.014
- Quality Characteristics of Pound Cake with Cranberry Powder vol.30, pp.6, 2015, https://doi.org/10.7318/KJFC/2015.30.6.750
- Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.147
- Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127