1 |
Kim SN, Son YK, Son JR, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Korean J Crop Sci 46: 221-228
과학기술학회마을
|
2 |
Deffenbaugh LB, Walker CE. 1989. Use of the rapid- visco-analyzer to measure starch pasting properties. Starch/ Starke 41: 461-467
DOI
|
3 |
Kim SL, Son YK, Rok J, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of germinated brown rice. Korean J Crop Sci 46: 221-228
과학기술학회마을
|
4 |
Oh SS. 2002. Study on nutritional properties of sprouting brown rice. MS Thesis. Kongju National University, Gongju, Korea
|
5 |
Perretti G, Miniati E, Montanari L, Fantozzi P. 2003. Improving the value of rice by-products by SFE. J Supercrit Fluids 26: 63-71
DOI
ScienceOn
|
6 |
Yuji Y, Keitaro S, Hiroshi O, Tomoya O, Katsuhiko H, Kenichi O. 2004. Preparation of co-extruded flours using germinated brown rice and barley and its antihypertensive effect. Nippon Shokuhin Kagaku Kogaku Kaishi 51: 592- 603
DOI
ScienceOn
|
7 |
Juliano BO, Bechtel DB. 1985. Rice Chemistry and Technology. The American Association of Cereal Chemists, Inc., Minnesota. p 17-58
|
8 |
Lee HJ, Byun SM, Kim HS. 1988. Studies of the dietary fiber of brown rice and milled rice. Korean J Food Sci Technol 20: 576-580
과학기술학회마을
|
9 |
Kum JS, Choi SK, Lee HY, Park JD, Park HJ. 2004. Physicochemical properties of germinated brown rice. Korean J Food Preserv 11: 182-188
과학기술학회마을
|
10 |
Jang SS. 1988. Method of germinating with brown rice. Korea Patent No. 1988- 0247686
|
11 |
Anderson RA, Conway HF, Pfeifer VF, Griffin EL. 1969. Gelatinization of corn grits by roll and extrusion-cooking. Cereal Sci Today 14: 4-7, 11-12
|
12 |
Miller GL. 1959. Use of dinitrosalicylic acid regent for determination of reducing sugar. Anal Chem 31: 426-428
DOI
|
13 |
Deffenbaugh LB, Walker CE. 1989. Comparison of starch pasting properties in the Brabender viscoamylograph and rapid visco-analyzer. Cereal Chem 66: 493-499
|
14 |
Tian S, Nakamura K, Cui T, Kayahara H. 2005. High-per- formance liquid chromatographic determination of phenolic compounds in rice. J Chromatogr A 1063: 121-128
DOI
ScienceOn
|
15 |
Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968
DOI
|
16 |
Keitaro S, Hiroshi O, Tomoya O, Sumiko N, Ken'ichi O. 2003. Development of a novel food material using germinated brown rice by twin-screw extrusion. Nippon Shokuhin Kagaku Kogaku Kaishi 50: 474-482
DOI
ScienceOn
|
17 |
Bhattacharya B, Choudhury GS. 1994. Twin-screw extrusion of rice flour: effect of extruder length-to-diameter ratio and barrel temperature on extrusion parameters and product characteristics. J Food Process Preserv 18: 389-406
DOI
ScienceOn
|
18 |
Chinnaswamy R, Hanna MA. 1990. Macromolecular and functional properties of native and extrusion cooked corn starch. Cereal Chem 67: 490-499
|
19 |
Jackson DS, Gomez MH, Waniska RD, Rooney LW. 1990. Effects of single-screw extrusion cooking on starch as measured by aqueous high-performance size-exclusion chromatography. Cereal Chem 67: 529-532
|
20 |
Wilton CT, Bengera I, Smith OB, Rokey GJ. 1984. Energy aspects in extrusion cooking of starches and flours. In Thermal Processing and Quality of Foods. Zeuthen P, Cheftel JC, Eriksson C, Jul M, Linko P, Vos G, eds. Elsevier Applied Science Publ., London. p 180-184
|
21 |
AOAC. 2005. Official Methods of Analysis. 18th ed. Method 925.10. Association of Official Analytical Communities, Arlington, VA, USA
|
22 |
Kim DH. 2004. Food Chemistry. Tamgudang, Seoul, Korea. p 416-421
|
23 |
EL-Dash AA, Gonsaless R, Ciol M. 1984. Response surface methodology in the control of thermoplastic extrusion of starch. In Extrusion Cooking Technology. Jowitt R, ed. Elsevier Applied Science Publishers, New York. p 51-74
|