1 |
Banon, S., Diaz, P., Rodriguez, M., Garrido, M. D., and Price, A. (2007) Ascorbate, green tea, and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci. 77, 626-633.
DOI
ScienceOn
|
2 |
Kloareg, B. and Quatrano, R. S. (1998) Structure of the cell walls of marine algae and ecophysiological functions of matrix polysaccharides. Oceanogr. Mar. Biol. Annu. Re. 26, 259-315.
|
3 |
Park, J. C., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y. S., Yu, L. H., Paik, H. D., and Kim, C. J. (2005) Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37, 412-417.
|
4 |
Park, J. G., Her, J. H., Li, S. Y., Cho, S. H., and Youn, S. K. (2005)Study on the improvement of storage property and quality in the traditional seasoning beef containing medical herb extraction. J. Korean Soc. Food Sci. Nutr. 34, 113-119.
DOI
ScienceOn
|
5 |
Penman, A., and Sanderson, G. R. (1972)A method for the determination of uronic acid sequence in alginates. Carbohyd. Res. 25, 273-282.
DOI
ScienceOn
|
6 |
Pinero, M. P., Parra, K., Leidenz, N. H., Moreno, L. A., Ferrer, M., Araujo, S., and Barboza, Y. (2008) Effect of oat's soluble fiber ( -glucan) as a fat replacer physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci. 80, 675-680.
DOI
ScienceOn
|
7 |
Roe, I. W., Jung, H. C., and Kim, S. Y. (1990) Colonic transit time in chronic idiopathic constipation and diabetic constipation. Korean J. Internal Med. 39, 620-629.
|
8 |
Young, L. L., Garcia, J. M., Lillard, H. S., Lyon, C. E., and Papa, C. M. (1991) Fat content effects on yield, quality, and microbiological characteristics of chicken patties. J. Food Sci. 56, 1527-1528.
DOI
|
9 |
AOAC (1990) Official Methods of Analysis, 15th ed. Washington, DC, pp. 69-74.
|
10 |
Bae, T. J. and Choi, O. S. (2001) Changes of free amino acid composition and sensory properties in Kochujang added sea tangle powder during fermentation. J. Korean Soc. Food Nutr. 14, 245-254.
|
11 |
Schoen, R. E., Tangen, C. M., Kuller, L. H., Burke, G. L., Cushman, M., Tracy R.P., Dobs, A., and Savage, P. J. (1999) Increased blood glucose and insulin, body size, and incident colorectal cancer. J. Natl. Cancer Inst. 91, 1147-1154.
DOI
|
12 |
Shin, E. S., Lee, J. H., Park, K. J., Ryu, H. S., and Jang, D. H. (2004) Optimizing cooking condition of short grain rice containing sea-tangle patch. J. Korean Soc. Food Nutr. 33, 1726-1734.
DOI
ScienceOn
|
13 |
Tang, S., Kerry, J. P., Sheehan, D., Buckley, D. J., and Morrissey, P. A. (2001) Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res. Int. 34, 651-657.
DOI
ScienceOn
|
14 |
The Korean Society of Food Science and Nutrition. (2000) Handbook of Food and Nutrition Experiment. Hyoil, Seoul.
|
15 |
Yang, S. C., Lee, I. A., Sun, J. H., Kim, D. E., Kang, W. S., Chung, H. S., Shin, M. S., and Ko, S. H. (2010) Development of well-reconstituted instantized thin rice gruel. Food-Eng. Prog. 14, 54-59.
|
16 |
Benedini, R., Raja, V., and Parolari, G. (2007) Zinc-protoporphyrin IX promoting activity in pork muscle. Food Sci. Technol. 10, 1016-1022.
|
17 |
Berry, B. W., and Leddy, K. F. (1989) Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties. J. Food Sci. 54, 291-296.
DOI
|
18 |
Brewer, M. S., Mckeith, F., Martin, S. E., Dallmier, A. W., and Meyer, J. (1991) Sodium lactate on self-life, sensory, and physical characteristics of fresh pork sausage. J. Food Sci. 56, 1176-1178.
DOI
|
19 |
Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-310.
DOI
|
20 |
Food Ingredients Dictionary Compilation Committee (2000) Food Ingredients Dictionary, Korea Dictionary Research Publishing. Seoul, Korea.
|
21 |
Han, G. J., Shin, D. S., Kim, J. S., Cho, Y. S., and Jeong, K. S. (2006) Effects of propolis addition on quality characteristics of oriental medicinal seasoning pork. Korean J. Food Sci. Technol. 38, 75-81.
|
22 |
Haroun, B. F., Ellouali, M., Sinquin, C., and Boisson, V. C. (2000) Relationship between sulfate groups and biological activates of fucans. Thrombosis Res. 100, 453-459.
DOI
ScienceOn
|
23 |
Cheng, J. H., Wang, S. T., and Ockerman, H. W. (2007)Lipid oxidation and color change of salted pork patties. Meat Sci. 75, 71-77.
DOI
ScienceOn
|
24 |
Cho, M. S. and Hong, J. S. (2006) Quality characteristics of sulgidduk by the addition of sea tangle. Korean J. Food Cookery Sci. 22, 37-44.
|
25 |
Cho, Y. J. and Bang, M. A. (2004) Effects of dietary Sea Tangle on blood glucose, lipid and glutathione enzymes in streptozotocin- induced diabetic rats. Korean J. Food Culture 19, 419-428.
|
26 |
Hidaka, H., Eida, T., Takizawa, T., and Tashiro, Y. (1986) Effect of fructooligosaccharide on intestinal flora and human health. Bifidobacteria Microflora 5, 37-50.
DOI
|
27 |
Jeon, D. S., Moon, Y. H., Park, K. S., and Jung, L. C. (2004) Effects of gums on the quality of low fat chicken patty. J. Korean Soc. Food Sci. Nutr. 33, 193-200.
DOI
ScienceOn
|
28 |
Jeong, H. G. and Kim, Z. U. (1986) A study on the effects of sodium nitrite on lipid oxidation of pork during cooking. Korean J. Agric. Chem. Soc. 29, 148-158.
|
29 |
Joo, S. T., Lee, J. I., Hah, K. H., Ha, Y. L, and Park, G. B. (2000) Effect of conjugated linoleic acid additives on quality characteristics of pork patty. Korean J. Food Sci. Technol. 32, 62-68.
|
30 |
Kim, D. S., Lim, D. J., Moon, S. H., Suh, H. H., and Park, Y. I. (2004) Purification of fucoidan from Korean sea tangle (Laminaria religosa) and isolation of fucoidan degrading microorganism. Korean J. Microbial Biotechnol. 32, 362-365.
|
31 |
Kim, S. G. and Choi, D. S. (2008) The present state of diabetes mellitus in Korea. J. Korean Med. Assoc. 51, 791-798.
DOI
ScienceOn
|
32 |
Kim, S. H., Cho, S. S., and Kim, S. S. (2004) Ver. SPSS 12K. SPSS Academy, Seoul.
|
33 |
Kim, S. J., Choi, W. S., You, S. G., and Min, Y. S. (2007) Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Food Sci. Technol. 39, 55-60.
|
34 |
Kim, Y. Y., Lee, K. W., Kim, G. B., and Cho, Y. J. (2000) Studies on physicochemical and biological properties of depolymerized alginate from sea tangle. Laminaria japonicus by thermal decomposition. J. Kor. Fish. Soc. 33, 393-398.
|
35 |
Korea Food Industry Association (2006) Food manual. Korea Food Industry Association, Seoul.
|
36 |
Kuda, T., Fujii, T., Saheki, K., Hasegawa, A., and Okuzm, M. (1992) Effects of brown algae on faecal flora of rats. Nippon Nogoeikagaku Kaishi 58, 307-314.
|
37 |
Lee, C. and Shin, J. S. (2002) The effect of dietary fiber content of rice on the postprandial serum glucose response in normal subject. Korean J. Food Nutr. 15, 173-177.
|
38 |
Choi, M. H. (1993) An empirical study on the determinant attributes of hamburger in fast foods. MBA thesis. Yonsei Univ., Seoul, Korea.
|
39 |
Holly, R. A., Gariepy, C., Delaquis, P., Doyon, G., and Gagnon, J. (1994) Static controlled ( ) atmosphere packing retail ready pork. J. Food Sci. 59, 1296-1301.
DOI
ScienceOn
|
40 |
Hur, S. J., Ye, B. W., Lee, J. L., Ha, Y. L., Park, G. B., and Joo, S. T. (2004) Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci. 66, 771-775.
DOI
ScienceOn
|
41 |
Hwang, J. K., Kim, C. T., Choi, M. J., and Kim, Y. J. (1998) Quality changes of meat patties by the addition of sea mustard paste. J. Korean Soc. Food Sci. Nutr. 27, 477-481.
|
42 |
Joo, S. Y. and Chung, H. J. (2007) Effects of pectin and potato starch on the quality characteristics of low-fat pork patties. Korean J. Food Cookery Sci. 23, 824-831.
|
43 |
Jung, Y. H., Kim, G. B., Choe, S. N., and Kang, Y. J. (1994) Preparation of mook with sea mustard and sea tangle. J. Korean Soc. Food Nutr. 23, 156-163.
|
44 |
Kim, J. S., and Kang, K. J. (1998) Effect of laminaria addition on the shelf-life and texture of bread. Korean J. Food Nutr. 11, 556-560.
|
45 |
Lee, G. D., Kim, J. S., Bae, J. O., and Yoon, H. S. (1992) Antioxidative effectiveness of water extract and ether extract in wormwood (Artemisia montana Pampan). J. Korean Soc. Food Sci. Nutr. 21,17-22,
|
46 |
Lee, H. S., Choi, M. S., Park, S. H., and Kim, Y. J. (1996) A study on the development of high-fiber supplements for the diabetic patients (1) Effect of seaweed supplementation on the gastrointestinal function and diabetic symptom control in streptozotocin-induced diabetic rats. Korean J. Nutr. 29, 286-295.
|
47 |
Lyu, E. S. and Kwak, T. K. (1989) Consumer opinions on fast foods and food service. Korean J. Dietary Culture 4, 229-236.
|
48 |
Ministry of Health, Welfare and Family Affairs, Korea Centers for Disease Control and Prevention (2008) The Fourth Korea Health and Nutrition Examination Survey. Seoul.
|
49 |
Oh, B. S., Lee, Y. L., and Ko, S. H. (2011) Quality Characteristics of pork patties with rosemary and Kimchi powder during cold storage. Korean J. Food Cookery Sci. 27, 123-131.
|
50 |
Oh, H. K. and Lim, H. S. (2011) Effects of hamburger patties added sea tangle (Laminaria japonica) powder and/or cooked rice on postprandial blood glucose and lipid levels. J. Korean Soc. Food Sci. Nutr. 40, 809-817.
DOI
ScienceOn
|
51 |
Oh, H. K. and Lim, H. S. (2007) Effects of the products of raw sea tangle on chronic idiopathic constipation. J. Korean Soc. Food Sci. Nutr. 36, 720-726.
DOI
ScienceOn
|
52 |
Oh, H. K. and Lim, H. S. (2010) Quality characteristics of the hamburger patties with bamboo (Sasa borealis) leaf extract with/without cooked rice. Korean J. Food Sci. Ani. Resour. 30, 833-841.
DOI
ScienceOn
|
53 |
Oh, S. H., Kim, J. H., Lee, J. W., Lee, Y. S., Park, K. S., Kim, J. G., Lee, H. K., and Byun, M. W. (2004) Effects of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat hamburger steaks. J. Korean Soc. Food Sci. Nutr. 33, 687-693.
DOI
ScienceOn
|
54 |
Osburn, W. N., and Keeton, J. T. (1994) Konjack flour gel as fat substitute in low-fat prerigor fresh pork sausage. J. Food Sci. 59, 484-489.
DOI
ScienceOn
|