Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders |
Lee, Soo-Jung
(Dept. of Food Science and Nutrition, Gyeongsang National University)
Shin, Jung-Hye (Dept. of Hotel Curinary Arts & Bakery, Namhae College) Choi, Duck-Joo (Dept. of Hotel Curinary Arts & Bakery, Namhae College) Kwen, O-Chen (Dept. of Hotel Curinary Arts & Bakery, Namhae College) |
1 | 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 Cookery Sci 21: 94-102 과학기술학회마을 |
2 | Katsuzi N, Park MH, Ha SD, Kim GH. 2000. Effects of garlic extract for protecting the infection of influenza virus. J Korean Soc Food Nutr 29: 128-133 과학기술학회마을 |
3 | Lee JH, Koh HK. 1996. Drying characteristics of garlic. J Korean Soc Agric Mach 21: 72-83 과학기술학회마을 |
4 | 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: 541-549 과학기술학회마을 |
5 | Park MH, Kim JP, Kwon DJ. 1988. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J Food Sci Technol 20: 205-212 과학기술학회마을 |
6 | Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition of dried red ginseng powder. Korean J Food & Nutr 19: 448-459 과학기술학회마을 |
7 | Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380 과학기술학회마을 |
8 | Cavallito CJ, Back JS, Suter CM. 1994. Alliin the antibacterial principle of Allium sativum L. II. Determination of the chemical structure. J Am Chem Soc 66: 7-12 DOI |
9 | Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohol(s) organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28: 850-857 과학기술학회마을 |
10 | Jin SY, Joo NM, Han YS. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J Food Cookery Sci 22: 164-172 과학기술학회마을 |
11 | Kim HK, Kwak HJ, Kim KH. 2002. Physiological activity and antioxidative effect of garlic (Allium sativum L.) extract. Food Sci Biotechnol 11: 500-506 |
12 | Boelens M, de Valois PJ, Wobben HJ, van der Gen A. 1971. Volatile flavor compounds from onions. J Agric Food Chem 19: 984-991 DOI |
13 | Bordia MAT, Mustafa T. 1999. Effect of raw versus boiled aqueous extract of garlic onion on platelet aggregation. Prostaglandins Leukot Essent Fatty Acids 60: 43-47 DOI ScienceOn |
14 | Chung SK, Choi JU. 1990. The effects of drying methods on the quality of the garlic powder. Korean J Food Sci Technol 22: 44-49 과학기술학회마을 |
15 | Kim YS, Seo HY, No KM, Shim SL, Yang SH, Park ER, Kim KS. 2005. Comparison of volatile organic components in fresh and freeze dried garlic. J Korean Soc Food Sci Nutr 34: 885-891 과학기술학회마을 DOI ScienceOn |
16 | Kim HYL, Jeong SJ, Heo MY, Kim KS. 2002. Quality characteristics of cookies prepared with varied levels of shredded garlics. Korean J Food Sci Technol 34: 637-641 과학기술학회마을 |
17 | Kang NE, Kim YL. 2005. Quality characteristics of health concerned functional cookies using crude ingredients. Korean J Food Culture 20: 331-336 과학기술학회마을 |
18 | Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7 과학기술학회마을 |
19 | Kim HYL, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Technol 34: 642-646 과학기술학회마을 |
20 | Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74: 669-671 DOI |
21 | Kwak DY, Kim JH, Kim JK, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower (Carthamus tinctorius L.) seed on quality of cookies. Korean J Food Preserv 9: 304-308 과학기술학회마을 |
22 | Shin JH, Ju JC, Kwen OC, Yang SM, Lee SJ, Sung NJ. 2004. Physicochemical and physiological activities of garlic from different area. Korean J Food & Nutr 17: 237-245 과학기술학회마을 |
23 | Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22: 855-863 과학기술학회마을 |