1 |
Chabot JF. 1979. Preparation of food science sample for SEM. SEM 3: 279-286
|
2 |
Hassel CA. 1993. Nutritional implications of fat substitutes. Cereal Foods World 38: 142-144
|
3 |
Hippleheuser AL, Landberg LA, Turnak FL. 1995. A system approach to formulating a low-fat muffin. Food Technol 51: 92-96
|
4 |
McWilliams M. Dimensions of baking. 1997. In Foods: Experimental Perspectives. Davis KM, ed. Prentice Hall, Inc., New Jersey. pp 471
|
5 |
Warshaw H, Franz M. 1996. Fat replacers: Their use in foods and role in diabetes medical nutrition therapy. Diabetes Care 19: 1294-1303
DOI
ScienceOn
|
6 |
Yazici F, Akgun A. 2004. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. J Food Eng 62: 245-254
DOI
|
7 |
O'brien CM, Mueller A, Scannell AGM, Arendt EK. 2003. Evaluation of the effects of fat replacers on the quality of wheat bread. J Food Engineering 56: 265-267
DOI
ScienceOn
|
8 |
Conforti FD, Smith PM. 1998. Effects of selected emulsifiers, enzymes and a carbohydrate-based fat substitute on physical and sensory characteristics in a low-fat muffin. J Consumer Studies & Home Economics 22: 91-96
DOI
ScienceOn
|
9 |
Akoh CC, Min DB, eds. Marcel Dekker Inc., New York. pp 695-727
|
10 |
Bray GA, Popkin BM. 1998. Dietary fat intake does affect obesity. Am J Clin Nutr 68: 1157-1173
DOI
|
11 |
Woo N, Ahn MS. 2004. The study on the quality characteristics of cake prepared with fat substitute. Korean J Food Culture 19: 506-515
|
12 |
Morr CV, Hoffmann, Buchheim W. 2003. Use of applied air pressure to improve the baking properties of whey protein isolates in angel cakes. Lebensm-Wiss U-Tehcnol. 36: 83-90
DOI
ScienceOn
|
13 |
Cheung I, Gomes F, Ramsden R, Roberts DG. 2002. Evaluation of fat replacers Avicel, N LiteS, and simplesse in mayonnaise. Int J Consumer Studies 26: 27-33
DOI
ScienceOn
|
14 |
신효선 1995. 지방대체물질의 최근동향 식품과학화 산업 28(1): 8-15
|
15 |
Kannel WB, Wilson PWF, Nam B, D'Agostino RB. 2002. Risk stratification of obesity as a coronary risk factor. Am J Cardiol 90: 697-701
DOI
ScienceOn
|
16 |
Jung JY, Kim SA, Chung HJ. 2005. Quality characteristics of low-fat muffin containing corn bran fiber. J Korean Soc Food Sci Nutr 34(5): 694-699
과학기술학회마을
DOI
|
17 |
Zambrano F, Despinoy P, Ormenese RCSC, Faria EV. 2004. The use of guar and xanthan gums in the production of 'light' low fat cakes. International J Food Sci & Technol 39: 959-966
DOI
ScienceOn
|
18 |
Lee MO, Song YS. 2003. Manufacture and stability of low calorie mayonnaise using gums. J Korean Soc Food Sci Nutr 32: 82-88
DOI
|
19 |
AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed. Association of official analytical chemists, Washington DC
|
20 |
Crehan CM, Hughes E, Troy DJ, Buckley DJ. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci 55: 463-469
DOI
ScienceOn
|
21 |
Park SJ, Woo NRY, Kang MH. 2004. Potential of fat substitutes. Food Science and Industry 37(3): 26-35
|
22 |
Song ES, Kim SJ, Byun KW, Kang MH. 2002. Physical and sensory characteristics of low-calorie layer cake made with maltodextrin. Korean J Food Sci Technol 31: 1005-1016
|
23 |
Devereux HM, Jones GP, McCormick L, Hunter WC. 2003. Consumer acceptability of low fat foods containing inulin and oligofructose. J Food Sci 68: 1850-1854
DOI
ScienceOn
|
24 |
Song ES, Kim SJ, Kang MH. 2002. Physical and sensory characteristics of low calorie layer cake made with different levels of hydrolyzed oat flour. Korean J Food Sci Technol 34: 51-56
|
25 |
Hennelly PJ, Dunne PG, O'Sullivan M, O'Riordan ED. 2006. Textural. rheological and microstructural properties of imitation cheese containing inulin. J Food Eng 75: 388-395
DOI
|
26 |
Zoulias EI, Oreopoulou V, Tzia C. 2002. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J Food Engineering 55: 337-342
DOI
ScienceOn
|
27 |
Song ES, Kim SJ, Kang MH. 2001. Characteristics of low calorie layer cake by adding different levels of polydextrose. Korean J Soc Food Cookery Sci 17: 67-372
|
28 |
Lichtenstein AH, Kennedy E, Barrier P, Danford D, Ernst ND, Grundy SM, Leveille GA, Van Horn L, Williams CL, Booth SL. 1998. Dietary fat consumption and health. Nutr Rev 56(suppl): S3-28
DOI
ScienceOn
|
29 |
Akoh CC. Lipid-based synthetic fat substitutes. 2002. In Food Lipidas
|
30 |
Nicol A. Breakfast muffins. 1995. In The bread cookbook. McDowal A, ed. Smithmark Publisher, New York. pp 94-95
|