1 |
Choe EO, Lee YS, Choi SB. Effects of antioxidants in frying oil on the flavor compound formation in the ramyeon during storage. Korean J. Food Sci. Technol. 25: 444-448 (1989)
|
2 |
Park YJ, Chun HS, Kim SS, Lee JM, Kim KH. Effect of nitrogen gas packing and -oryzanol treatment on the shelf life of yugwa (Korean traditional snack). Korean J. Food Sci. Technol. 32: 317-322 (2000)
과학기술학회마을
|
3 |
Bae HS, Lee YK, Kim SD. Quality characteristics of yugwa with citrus peel powder. J. East Asian Soc. Diet. Life 12: 388-396 (2002)
과학기술학회마을
|
4 |
Shin MK. Limsangbonchohak. Namsadang, Seoul, Korea. pp. 460-461 (1986)
|
5 |
Shin AJ, Kim DH. Studies on thermal oxidation of soybean oil. I. Changes in some chemical and physical properties of a soybean oil during thermal oxidation. Korean J. Food Sci. Technol. 14: 257-264 (1982)
과학기술학회마을
|
6 |
Kum JS, Lee YH, Ahn YS, Kim WJ. Effects of antioxidants on self-life of yugwa. Korean J. Food Sci. Technol. 33: 720-727 (2001)
과학기술학회마을
|
7 |
Shin DH, Choi U. Shelf-life extension of yugwa (oil puffed rice cake) by preventive packing. Korean J. Food Sci. Technol. 25: 243-246 (1993)
|
8 |
Lee YH, Kum JS, Ahn YS, Kim WJ. Effects of packing material and oxygen absorbant on quality properties of yugwa. Korean J. Food Sci. Technol. 33: 728-736 (2001)
|
9 |
Park GS, Lee GS, Shin YJ. Sensory and mechanical characteristics of yugwa added safflower seed powder. J. Korean Soc Food Sci Nutr. 30: 1088-1094 (2001)
과학기술학회마을
|
10 |
Lee HS, Lee SR. Carbohydrate characteristics and storage stability of Korean confection gangjeong and dashik. Korean J. Food Sci. Technol. 18: 421-426 (1986)
|
11 |
Kim MJ, Hyun JO. Genetic variation in urushiol components of Rhus verniciflua stokes. Korean J. Breed 29: 115-123 (1997)
|
12 |
Chun HJ. Studies on optimum conditions for experimental procedure of yugwa and mechanism of steeping glutinous rice. PhD thesis, Yonsei University, Seoul, Korea (1993)
|
13 |
Kim EM, Kim HY. A study on setting the shelf life of commercial Korean traditional cookies: Rice yugwa, Sesame yugwaa, yugwa. Korean J. Food Cook. Sci. 17: 229-236 (2001)
|
14 |
Buckkingham J. Dictionary of Natural Products. Chapman and Hal. p. 761 (1994)
|
15 |
Lee SA, Kim CS, Kim HI. Studies on the drying methods of gangjung pellets. Korean J. Soc. Food Sci.16: 47-56 (2000)
|
16 |
Shin DH, Kim Mk, Chung TK, Lee HY. Self-life study of yugwa (Korean traditional puffed rice snack) and substitution of puffing medium to air. Korean J. Food Sci. Technol. 22: 266-271 (1990)
|
17 |
Kim MK, Yoon S, Choi HS, Park HS. Biological detoxification of urushiol containing stem bark of laquer tree (Rhus verniciflua Stokes) by mushroom species and their biological activity. pp. 126-200. In: Investigation on the Production of Functional Alcoholic Beverages and Intermediate Food Material Used by Rice and Special Products of Each District. Rural Development Administration, Suwon, Korea (2007)
|
18 |
Lim KR, Lee KH, Kwak EJ, Lee YS. Quality characteristics of yugwa base and popped rice for ssalyeotgangjeong popped with salt during storage. Korean J. Food Cook. Sci. 20: 462-467 (2004)
과학기술학회마을
|
19 |
Baik EY, Lee HS, Lee KS, Lee JW, Kim HR, Cho MS, Kim KO. Physicochemical and sensory characteristics of gangjung containing sorbitol during storage. Korean J. Food Culture 22: 115-126 (2007)
과학기술학회마을
|
20 |
AOAC. Official Method of Analysis of AOAC Intl. 17th ed. Method 920.39, 969.17, 965.33. Association of Official Analytical Chemists, Gaithersbrug, MD. USA (2000)
|
21 |
Chun HS, Lee MK, Kim HY, Kim HJ, Cho YJ, Ku KH, Park DJ, Lee SJ. Development of microgial and enzyme additives to improve flavor and to shorten steeping process for yugwa production. GA0385-023. Ministry of Agriculture and Forestry, Seoul, Korea (2003)
|
22 |
Kim JS, Kim TY, Kim SB. Evaluation of the storage characteristics of gangjeong added with gromwell extracts. J. Korean Soc Food Sci Nutr. 35: 791-800 (2006)
과학기술학회마을
DOI
|
23 |
Kim DH. Food Chemistry. Tamgudang, Seoul, Korea. pp. 543- 582 (1988)
|
24 |
Han JS. A study on cookery characteristics of Korean cakes (on the yugwa). Korean J. Food Nutr. 11: 37-41 (1982)
|
25 |
Lee SK, Back NH, Shon JS. Studies of gangjung (I)-Effect of dried Insam on the lipid oxidation and sensory evaluation of gangjung. J. Food Hyg. Saf. 15: 334-339 (2000)
과학기술학회마을
|
26 |
Kim HS, Kim SN. Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of yugwa. Korean J. Food Cook. Sci. 17: 246-254 (2001)
과학기술학회마을
|
27 |
Lee SK, Kang SM, Kim YS, Kang CG. Quality composition of emulsion-type sausages made from Rhus verniciflua stokes fed pork and extract. Korean J. Food Sci. Ani. Res. 25: 210-217 (2005)
과학기술학회마을
|
28 |
Kim HR, Chang CM, Yoo SM, Kim JS. Study on improvement acceptance and storage of traditional yugwa (gangjung). pp. 440- 466. In: Report of Rural Life Science Research. Sangloksu, Suwon, Korea (1999)
|
29 |
SAS. SAS User's Guide. Statistical Analysis Systems Institute Inc., Cary, NC, USA (1999)
|
30 |
Choi JY. The quality properties of yugwa added with extracts of green tea and black tea. MS thesis, Sunchon National University, Sunchon, Korea (2005)
|