1 |
Lee KS, Kim NG, Lee KY. 2004. Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne Pathogens. Korean J Soc Food Sci Nutr 33(8): 1268-1272
과학기술학회마을
DOI
ScienceOn
|
2 |
Lee KS. 2004. Antioxitant, Antimicrobial effect of the extracts of cactus Cheonnyuncho(Oputia Humifusa) and identification of activity substance. MS Thesis, Hoseo University of Korea. pp.2
|
3 |
Lee SY, Cho SJ, Lee KA, Byun PH, Byun SM. 1989. Red pigment of the korean Cockcomb flower: color stability of the red pigment. Korean J Food Sci. Technol 21(3): 446-452
과학기술학회마을
|
4 |
Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. 1999. Quality characteristics of wet noodle added with powder of Opuntia ficus-indica. Korean J Food Sci. Technol 31(6): 1604-1612
과학기술학회마을
|
5 |
Lim JH, Park JH. 2011. The quality characteristics of Sulgidduk prepared with parsley powder. Korean J Food Cookery Sci 27(1): 101-111
과학기술학회마을
DOI
ScienceOn
|
6 |
Lim JH. 2011. Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2): 109-121
과학기술학회마을
DOI
ScienceOn
|
7 |
Oh SR, Lee NH. 2001. Studies on the stability of red pigment in the Opuntia ficus-indica fruit. Cheju J of Life Science 4(4): 57-65
|
8 |
Park GS, Shin YJ. 2006. Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice, Korean J. Food Cookery Sci 22(6): 882-889
과학기술학회마을
|
9 |
Park GT, Kim DW. 2003. Studies on development of functional herbal food based on Yaksun-Focusing on the relevant chinese literature. Korean J of Culinary Research 9(4): 191-201
과학기술학회마을
|
10 |
Park KS. 2009 Quality characteristics of Sulgidduk added with Chungkukjang powder.Doenjang powder. MS Thesis. Myongji University of Korea. pp.4-50
|
11 |
Park MJ. 2005. Change in physicochemical and storage characteristics if Jeungpyun by addition of pection and alginate powder. korean J Food Cookery Sci 21(6): 782-793
과학기술학회마을
|
12 |
Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. Korean J Soc. Food Sci. Nutr. 31(2): 225-229
과학기술학회마을
DOI
ScienceOn
|
13 |
Park MK, Lee YJ, Kang ES. 2005. Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extract in Rats Treated Carbon Tetrachloride. Korean J Food Sci. Technol 37(5): 822-826
과학기술학회마을
|
14 |
Park YI, Jung BM, Joo NM. 2012. The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production. Korean J Society of Food Culture 27(6): 710-718
과학기술학회마을
DOI
ScienceOn
|
15 |
Prosky. L., ASP. N.G., Furda. I., DeVries. J.W., Schwizer. T.F., and Harland. B.F. 1985. Determination of total dietary fiber in foods, food products and total diets. J. Assoc. Off Aanal. Chem. 68(4): 677-679
|
16 |
Yoon SJ, Kim BW, Jang MS. 2005. Effects of addition Baekbokryung(White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6): 895-907
과학기술학회마을
|
17 |
Yoon SJ, Lee JH. 2008. Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder. Korean J Food Cookery Sci 24(1): 39-45
과학기술학회마을
|
18 |
Bae YJ, Hong JS. 2007. The quality characteristics of Sulgidduk with added with Buchu(Allium tuberosum R.) powder during storage. Korean J East Asian Soc. Dietary Life 17(6): 827-833
과학기술학회마을
|
19 |
Anderson J.W. 1986. CRC Handbook of Dietary Fiber in Human Nutrition. edited by Gene A. Spiller.-3rd ed. pp.373-400
|
20 |
AOAC. 1980. Official method of analysis. 14th ed. Association of official analytical chemists. Washingtion, D.C. USA. p.918
|
21 |
Carmen Saenz. 2000. Processing technologies: an alternative for cactus pear(opuntia spp.) fruits and cladodes. J of Arid Environments 46(0): 209-225
DOI
ScienceOn
|
22 |
Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22(3): 363-369
과학기술학회마을
|
23 |
Cho EJ, Kim MJ, Choi WS. 2007. Quality Properties of Jeung-pyun with Added Withprickly Pear (Cheonnyuncho) Powder. Korean J East Asian Society of Dietary Life 17(6): 903-910
과학기술학회마을
|
24 |
Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee KM. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during storage. Korean J East Asian Soc Dietary Life 16(4): 458-467
과학기술학회마을
|
25 |
윤숙자. 2001. 한국의 떡.한과.음청류. 지구문화사. 서울. pp 9-11
|
26 |
Cho Y, Choi MY. 2009. Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder. Korean J Food Cookery Sci 25(2): 134-142
과학기술학회마을
|
27 |
Choe M. 1992. Effect of dietary fiber on mineral bioavailability. Korean J Food Hygiene 7(4): 65-72
과학기술학회마을
|
28 |
Choi IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of Backsulgies. Kroean J Soc. Food Sci 8(3): 281-289
과학기술학회마을
|
29 |
이시진. 2007. 본초강목. 도서출판 여일. 서울. pp.595-596
|
30 |
Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. Korean J Soc. Food Sci 16(2): 160-166
과학기술학회마을
|
31 |
Chung MS, Kim KH. 1996. Stability of betanine extracted from opuntia ficus-indica var. sabolen. Korean J Soc. Food Sci 12(4): 506-510
과학기술학회마을
|
32 |
Hong JS, Cho MS. 2006. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1): 37-44
과학기술학회마을
|
33 |
Hong JS, Lee JS, Cho MS. 2008, Quality Characteristics of Sulgidduk Containing Added Tomato Powder, Korean J. Food Cookery Sci 24(3): 375-381
과학기술학회마을
|
34 |
Hwang SJ, Yoon SJ. 2006. Quality characteristics of Seolgiddok added with Aloe powder during storage. Korean J Food Cookery Sci 23(5): 650-658
|
35 |
Jenkins D.J.A., Wolever T.M.S., Leeds A.R., Gassull M.A,. Haisman P,. Dilawori J,. Goff D.V., Metz G.L., Alberti K.G.M.M. 1978. Dietary fibers, fiber analogues and glucose tolerance: Importance of Viscoty. British Medical Journal 27(1): 1392-1294
|
36 |
Kim GB. 2007. Quality of characteristics of Sulgidduk added powder of opuntia ficus indica var. saboten. Ms Thesis Kyung Hee University of Korea. pp.31-33
|
37 |
Jun ER, Kim KA. 1998. Effects of dietary fibers from the rice starch properties. Korean J Soc. Of Human Ecology Conference Presentations. p.131
|
38 |
Jung BM, Kim DS, Joo NM. 2013. Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology. Korean J Food Cookery Sci 29(1): 1-10
과학기술학회마을
DOI
ScienceOn
|
39 |
Jung BM. 2010. Quality Characteristics and Storage Properties of Wet Noodle with added Cheonnyuncho fruit powder. Korean J Food Cookery Sci 26(6): 821-830
과학기술학회마을
|
40 |
Kim HY, Choi BS. 2010. Quality characteristics of Sulgidduk added with perilla leaves. Korean J of Culinary Research 16(5): 299-310
과학기술학회마을
|
41 |
Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder. Korean J Food Cookery Sci. 23(4): 461-468
과학기술학회마을
|
42 |
Kim MH, Hong GJ. 2009. Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci 25(4): 415-420
과학기술학회마을
|
43 |
Kim MH. 1998. Effect of additive, storage temperature and time on the texture properties of Baikseolgi. Agricultural Chemistry and Biotechnology 41(6): 437-441
|
44 |
Kim MJ. 2007. Physicochemical characteristics of Jeung-pyun by different addition ratios of prickly pear powder during storage. MS Thesis, Sungshin Women's University of Korea. pp.66-70
|
45 |
Kim YD, Cho IK, Huh CK. 2010. Quality characteristics of Yakju(a Traditional Korean Beverage) after addition of different tissues of Opuntia ficus indica from Shinan. Korea J Food Preserv 17(1): 36-41
과학기술학회마을
|
46 |
Kim SY. 2003. Studies on the separation of antioxidative and anti -microbial compounds of korean perennial cactus Cheonnyuncho. PhD Thesis, Hoseo University of Korea. pp.1-102
|
47 |
Kim WY. 2012. Quality characteristics of Sulgidduk added with green tea extract. MS Thesis, Kyonggi University of Korea. pp.1-72
|
48 |
Kim YC, Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS. 2005. Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion(Taraxacum officinale) Leaves and Roots Powder. Korean J Food Cookery Sci 21(1): 110-116
과학기술학회마을
|
49 |
Lee GJ, Lim SM (2006), Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder, Korean J. Food Cookery Sci 22(5): 583-590
과학기술학회마을
|
50 |
Lee HG, Bae IY, Woo JM, Yoon EJ, Yang CB, Kim JS. 2002. The development of korean traditional wine using the Fruits of Opuntia ficus-indica var. saboten-2. characteristics of liquors. Korean J Soc. Agric. Chem. Biotechnol 45(2): 59-65
과학기술학회마을
|
51 |
Lee HJ. 1999, Discussion of scientific and industrial challenges traditional rice cakes. Korean J. Soc. Food Sci., 15(3) : 293-306
|
52 |
Lee HJ, Baek HN. 2004. Sensory and Texture properties of Neuti-dduk by different ration of ingredients. Korean J Food Cookery Sci 20(1): 49-56
과학기술학회마을
|