Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon |
Eom, Kwon-Yong
(Department of Food Science and Technology, Sejong University)
Cha, Bo-Sook (Department of Food and Nutrition, Suwon Women's College) Kim, Dong-Hee (Department of Food and Nutrition, Yuhan College) Kim, Woo-Jung (Department of Food Science and Technology, Sejong University) |
1 | Jeong JH. The effects of eggs on the quality properties of ramyon, Koean J. Food. Nutr. 11: 420-425 (1998) 과학기술학회마을 |
2 | Song JM. Effect of starch on physical properties of ramyon. MS thesis. Dongkook University, Seoul, Korea (2001) |
3 | Naim M, Gestetner B, Bondi A, Birk V. Antioxidative and antihemolytic activities of soybean isoflavones. J. Agric. Food Chem. 24: 1174-1177(1976) DOI |
4 | Choi YB, Sohn HS. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci. Technol. 30: 745-750 (1998) 과학기술학회마을 |
5 | Choi YB, Woo JG, Noh WS. Hydrolysis of -glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J. Food Sci. Technol. 31: 189-195 (1999) 과학기술학회마을 |
6 | Lee HS. Improvement of isoflavone in soybean by germination and utilization of germinated whole soybean flour in noodle. PhD thesis, Sejong University, Seoul, Korea (2005) |
7 | Ha KH, Shin DH. Characteristics of noodle made with composite flours of perilla and wheal. J. Korean Soc. Food Sci. Nutr. 28: 1256-1259 (1999) 과학기술학회마을 |
8 | Kim JS, Kim JK, Kim WJ. Changes in isoflavone and oligosaccharies of soybeans during germination. Korean J. Food Sci. Technol. 36: 294-298 (2004) 과학기술학회마을 |
9 | Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem. 90: 735-741 (2005) DOI ScienceOn |
10 | Bae SH, Lee C, Lee SW, Yoon CS, Chung SH. Effect of synnemate of Beauveria bassians on the properties of noodle. Korean J. Food. Nutr. 16: 158-164 (2003) 과학기술학회마을 |
11 | Chien JT, Hsieh HC, Koo TH, Chen BH. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chem. 91: 425-434 (2005) DOI ScienceOn |
12 | Wang H, Murphy PA, Isoflavone content in commercial soybean foods. J. Agric. Food Chem. 42: 1666-1673 (1994) DOI ScienceOn |
13 | Yeo KE, Kim WJ. Effects of acid hydrolysis on isoflavone of defatted soybean flour. Korean J. Food Sci. Technol. 34: 916-918 (2002) |
14 | Kim WS. The effect of heat treatment on fried noodle making. Korean J. Soc. Food Sci. 9: 14-18 (1993) 과학기술학회마을 |
15 | Crosbie GB, Ross AS, More T, Chiu PC. Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem. 76: 328-334 (1999) DOI |
16 | Park WP, Kim ZU. Making characteristics of extruded noodles mixed with soybean flour. J. Korean Agric. Chem. Soc. 33: 209215 (1990) |
17 | Brouns F. Soya isoflavone: A new and promising ingredient for the health foods sector. Food Res. Int. 35: 187-193 (2002) DOI ScienceOn |
18 | Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J. Food Sci. Technol. 37: 579-583 (2005) 과학기술학회마을 |
19 | Park JH, Kim YO, Kug YI, Cho DB, Choi HK. Effects of green tea powder on noodle properties. J. Korean Soc. Food Sci. Nutr. 32: 1021-1025 (2003) 과학기술학회마을 DOI |
20 | Murphy PA. Phytoestrogen content of processed soybean products. Food Technol. 36: 60-64 (1982) |
21 | Farmakalidis E, Murphy PA. Isoflavone of 6'-O-acetyldaidzein and 6'-O-acetylgenistein from toasted defatted soy flakes. J. Agric. Food Chem. 33: 385-389 (1985) DOI |
22 | Kim WJ, Lee HY, Won MH, Yoo SH. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci. Biotechnol. 14: 498-502 (2005) |
23 | Kubomura K. Instant noodles in Japan. Cereal Foods World 43: 194-197 (1998) |
24 | Hong YM, Kim JS, Kim DW, Kim WJ. Effect of whole soy flour on the properties of wet noodle. Korean J. Food. Nutr. 16: 417-422 (2003) 과학기술학회마을 |
25 | Hutchins AM, Slavin JL, Lampe JW. Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J. Am. Diet. Assoc. 95: 545-551 (1995) DOI ScienceOn |
26 | Nha YA. Changes in chemical composition, minerals and phytic acid during germination of soybeans. MS thesis, Hanyang University, Seoul, Korea (1984) |
27 | Jeong JH. Effect of alkaline reagents on textural and sensory properties of ramyon. Korean J. Dietary Culture 13: 261-266 (1998) |
28 | Jeong JH. Effects of calcium on textural and sensory properties of ramyon. Koean J. Food. Nutr. 12: 252-257 (1999) 과학기술학회마을 |
29 | Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein, daidzein and their glucoside conjugates: antitumor isoflavones in soybean foods from american and asia diets. J. Agric. Food Chem. 41: 1961-1967 (1993) DOI ScienceOn |