1 |
AOCS. Official Methods and Recommended Practices of the AOCS. 6th ed. Method Cd 8-53, Ti la-64. American Oil Chemist's Society, Champaign, IL, USA (2009)
|
2 |
Bakaltcheva I, Williams WP, Schmitt JM, Hincha DK. The solute permeability of thylakoid membranes is reduced by low concentrations of trehalose as a co-solute. Biochim. Biophys. Acta 1189: 38-44 (1994)
DOI
|
3 |
Bhatnagar AS, Hemavathy J, Krishna AGG. Development of a rapid method for determination of lignans content in sesame oil. J. Food Sci. Technol. 52: 521-527 (2015)
DOI
|
4 |
Bradberry JC, Hilleman DE. Overview of omega-3 fatty acid therapies. Pharm. Ther. 38: 681-691 (2013)
|
5 |
Choe E, Min DB. Mechanisms of antioxidants in the oxidation of foods. Compr. Rev. Food Sci. Food Saf. 8: 345-358 (2009)
DOI
|
6 |
Erickson DR, Dunkley WL. Spectrophotometric determination of tocopherol in milk and milk lipids. Anal. Chem. 36: 1055-1058 (1964)
DOI
|
7 |
Kim J, Choe E. Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron. Food Sci. Biotechnol. 27: In press (2018)
|
8 |
Kim MA. Quality of popped rice with deepfrying for Salyeotganjung. Korean J. Food Cook. Sci. 17: 478-482 (2001)
|
9 |
Kim SI, Shin JK. Quality properties of the black sesame yeot gangjeong with the candied bamboo sprout. Food Eng. Prog. 16: 386-392 (2012)
|
10 |
Korea Meterological Administration. Weather information. Available from: http://www.weather.go.kr/weather/climate/average_south.jsp. Accessed April 20, 2018.
|
11 |
Lee J, Kim M, Choe E. Study on the changes of tocopherols and lignans and the oxidative properties of roasted sesame oil during manufacturing and storage. Korean J. Food Sci. Technol. 40: 15-20 (2008)
|
12 |
Loncaric A, Dugalic K, Mihaljevic I, Jakobek L, Pilizota V. Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple pureie. J. Agric. Food Chem. 62: 1674-1682 (2014)
DOI
|
13 |
Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. Polyphenols: food sources and bioavailability. Am. J. Clinic. Nutr. 79: 727-747 (2004)
DOI
|
14 |
No J, Kim HJ, Choi EO, Lee KA, Shin M. Physicochemical properties and sensory evaluation of brown waxy rice yetgangjeong prepared using different sugar types of binders and end heating temperature. Korean J. Food Cook. Sci. 30: 463-471 (2014)
DOI
|
15 |
Subramaniam P. 2011. The stability and shelf life of confectionery products. pp.716-742. In: Food and Beverage Stability and Shelf Life. Eds. Kilcast D, Subramaniam P (Ed). Woodhead Publishing Ltd, Sawton, England (2011)
|
16 |
Oh S, Kim J, Kim H, Son S, Choe E. Composition and antioxidant activity of dried laver, Dolgim. Korean J. Food Sci. Technol. 45: 403-408 (2013)
DOI
|
17 |
Payton NM, Wempe MF, Xu Y, Anchordoquy TJ. Long term storage of lyophilized liposomal formulations. J. Pharm. Sci.103: 3869-3878 (2014)
DOI
|
18 |
Peterson J, Dwyer J, Adlercreutz H, Scalbert A, Jacques P, McCullough ML. Dietary lignans: physiology and potential for cardiovascular disease risk reduction. Nutr. Rev. 68: 571-603 (2010)
DOI
|
19 |
Raederstorff D, Wyss A, Calder PC, Weber P, Eggersdorfer M. Vitamin E function and requirements in relation to PUFA. British J. Nutr 114: 1113-1122 (2015)
DOI
|
20 |
Son S, Choe E. Toasting effects on the lipid oxidation, antioxidants, and pigments of dried laver (Porphyra spp.). Korean J. Food Sci. Technol. 46: 677-681 (2014)
DOI
|