1 |
Um DH, Chang HG, Kim JG and Kim WJ (1997) Optimal temperature and salt concentration for low salt dongchimi juice preparation. Korean J Food Cookery Sci 13: 578-584.
|
2 |
Yu JH (2012) Effect of moisture content and temperature on physicochemical property of instant puffed rice snack. MS Thesis Kongju National University, Kongju. p 1.
|
3 |
AOAC (1995) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA.
|
4 |
AOAC (2000) Official Methods of Analysis. Association of Official Analytical Chemists (No. 991.43). Washington DC, USA.
|
5 |
An HJ (2012) Characteristic of exopolysaccharide producing lactic acid bacteria isolated from kimchi and its application for development of rice yogurt. MS Thesis Sejong University, Seoul. pp 37-39.
|
6 |
Ann YG (2001) Dongchimi fermentation for drinks. Korean J Food Nutr 14: 46-51.
|
7 |
Baik SO, Kim HK, Lee YH, Kim YS, Ryu MH (2004) Preparation of active fraction from radish water extracts for improving the intestinal functions and constipation activities. J Korean Soc Appl Biol Chem 47(3): 315-320.
|
8 |
Barillari J, Iori R, Papi A, Orlandi M, Bartolini G, Gabbanini S, Pedulli GF, Valgimigl L (2008). Kaiware daikon (Raphanus sativus L.) extract: a naturally multipotent chemopreventive agent. J Agric Food Chem 56: 7823-7830.
DOI
ScienceOn
|
9 |
Burkitt DP (1971) Epidemiology of cancer of the colon and rectum. American J Cancer 28(1): 3-13.
|
10 |
Cho YB, Park WP, Hur MS, Lee YB (2004) Effect of adding freeze-dried kimchi powder on flavor and taste of kimchi snacks. Korean J Food Sci Technol 36: 919-923.
|
11 |
Gordon DT (1989) Function properties vs physiological action of total dietary fiber. Cereal Foods World 34: 517.
|
12 |
Kim WJ, Ku KH (2001) Sensory Evaluation Techniques Food. Hyoilbooks, Korea. pp 74-94.
|
13 |
Heu MS, Park SH, Kim HS, Jee SJ, Kim HJ, Han BW, Ha HJ, Kim JG (2008) Preparation of snack using residues of fish gomtang. Korean J Food Nutr 37: 97-102.
DOI
ScienceOn
|
14 |
Jang EY, Jin TY, Eun JB (2006) Properties of puffed mulberry-rice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38: 756-761.
|
15 |
Jo YK (2007) Quality characteristics of yogurt with sea tangle, radish, and yacon and its effect on the relief of constipation. MS Thesis Sook Myung University, Seoul. pp 18-21.
|
16 |
Kee HJ, Ryu GH, Park YK (2001) Physical properties of extruded snack made of dried onion and onion pomace. Korean J Food Nutr 30: 64-69.
|
17 |
Kim HG (2011) Development of functional dongchimi naengmyeum broth, MS Thesis Gyeongnam National University of Science and Technology, Jinju. pp 1-71.
|
18 |
Kim HR (2003) Quality characteristics of naengmyon broth added with dongchimi. Ph D Dissertation Dankook University, Seoul. pp 1-203.
|
19 |
Ko HC (2010) Quality characteristics of sugar snap-cookie with added Cornus fructus. J East Asian Soc Dietary Life 20: 957-962.
|
20 |
Ko YJ, Joo NM (2005) Quality characteristics of optimization of iced cookie with addition of jinuni bean(Rhynchosia volubilis). Korean J Food Cookery Sci 21: 514-527.
|
21 |
MFDS (2013) Food Code. Notification 2013-204. Ministry of Food and Drug Safety, Cheongju, Korea.
|
22 |
Park JU (2004) Quality of naengmyon broth affected by dongchimi liquid fermented with wasabi(Wasabia japonica Matsum). MS Thesis Dankook University, Seoul. pp1-252.
|
23 |
Park SW (1995) Identification of the lactic acid bacteria isolated from dongchimi juice and chemical and microbiological changes during dongchimi fermentation. Ph D Dissertation Sejong University, Seoul. p 18.
|
24 |
Shin MD (1988) Proximate composition, mineral and fatty acid composition of snack foods. Korean J Dankook University, Seoul. 22: 443-454.
|