1 |
Larsen R, Eilertsen K-E, Elvevoll EO. 2011. Health benefits of marine foods and ingredients. Biotechnol Advan 29(5):508-518
DOI
ScienceOn
|
2 |
Park YS, Kim SJ, Chang H. 2008. Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities. Korean J Microbiol Biotechnol 36(1):55-60
과학기술학회마을
|
3 |
Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cook Sci 21(1):94-102
과학기술학회마을
|
4 |
Pyo S, Lee SM, Joo N. 2010. Optimization of germinated brown rice cookie prepared with seatangle (Lamiraria longissima) powder. Korean J Food Cook Sci 26(5):617-626
과학기술학회마을
|
5 |
Rhee CO, Song SJ, Lee YS. 2000. Volatile flavor components in cooking black rice. Korean J Food Sci Technol 32(5):1015-1021
|
6 |
Tsuda T, Watanabe M, Ohshima K, Norinobu S, Kawakishi S, Choi SW, Osawa T. 1994. Antioxidative activity of the anthocyanin pigments cyanidin 3-O- -D-glucoside and cyanidin. J Agric Food Chem 42(11):2407-2411
DOI
ScienceOn
|
7 |
Yan X, Chuda Y, Suzuki M, Nagata T. 1999. Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. Biosci Biotechnol Biochem 63(3):605-607
DOI
ScienceOn
|
8 |
Yan X, Li X, Zhou C, Fan X. 1996. Prevention of fish oil rancidity by phlorotannins from Sargassum kjellmanianum. J Appl Phycol 8(3):201-203
DOI
ScienceOn
|
9 |
Yoon HY, Yoon JM, Cho MH, Hahn TR, Paik YS. 1997. Physicochemical stability of anthocyanins from Korea pigmented rice. Korean J Food Sci Technol 29(2):211-217
|
10 |
Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40(10):1453-1459
과학기술학회마을
DOI
ScienceOn
|
11 |
Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38(11):1595-1599
과학기술학회마을
DOI
|
12 |
Kim HS, Shin ES, Lyu ES. 2010. Optimization of cookies prepared with Hizikia fusiformis powder using response surface methodology. Korean J Food Cook Sci 26(5):627-635
과학기술학회마을
|
13 |
Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6):1373-1380
과학기술학회마을
|
14 |
Kim YJ, Jung IK, Kwak EJ. 2010. Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42(2):183-189
과학기술학회마을
|
15 |
Korean Industrial Standard (KS). 2004. Dried laver (H6025)
|
16 |
Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics of cookies added with Nelumbo nucifera G. powder. Korean J Food Culture 26(4):394-399
과학기술학회마을
|
17 |
Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cook Sci 26(4):381-389
과학기술학회마을
|
18 |
Bocanegra A, Bastida S, Benedi J, Rodenas S, Sanchez-Muniz FJ. 2009. Characteristics and nutritional and cardiovascular-health properties of seaweeds. J Med Food 12(2):236-258
DOI
|
19 |
Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intestinalis. Korean J Food Nutr 21(3):300-305
|
20 |
O'Sullivan AM, O'Callaghan YC, O'Grady MN, Queguineur B, Hanniffy D, Troy DJ, Kerry JP, O'Brien NM. 2011. In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chem 126(3):1064-1070
DOI
ScienceOn
|
21 |
Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42(11):1799-1804
과학기술학회마을
DOI
ScienceOn
|
22 |
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture 21(5):541-549
과학기술학회마을
|
23 |
Dawczynski C, Schubert R, Jahreis G. 2007. Amino acids, fatty acids, and dietary fiber in edible seaweed products. Food Chem 103(3):891-899
DOI
ScienceOn
|
24 |
Fardet A, Rock E, Remesy C. 2008. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? J Cereal Sci 48(2):258-276
DOI
ScienceOn
|
25 |
Hwang ES. 2013. Composition of amino acids, minerals, and heavy metals in differently cooked laver (Porphyra tenera). J Korean Soc Food Sci Nutr 42(8):1270-1276
과학기술학회마을
DOI
ScienceOn
|
26 |
AOAC. 1995. Official methods of analysis. 16th ed., Association of official analytical chemists. Washington, DC, USA. Ch. 3, pp 1-26
|
27 |
Jeong E-J, Kim K-P, Bang B-H. 2012. Quality characteristics of cookies added with guava (Psidium guajava L.) leaf powder. Korean J Food Nutr 25(2):317-323
과학기술학회마을
DOI
ScienceOn
|
28 |
Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentration of blueberry powder. J East Asian Soc Dietary Life 20(3):433-438
|
29 |
Jimenez-Escrig A, Goni CI. 1999. Nutritional evaluation and physiological effects of edible seaweeds. Arch Latinoam Nutr 49(2):114-120
|