1 |
Philippoussis A, Diamantopoulou P, Israilides C. 2007. Productivity of agricultural residues used for the cultivation of the medicinal fungus Lentinula edodes. Int Biodeterior Biodegrad 59: 216-219.
DOI
|
2 |
Kim SY, Kang MY, Kim MH. 2008. Quality characteristics of noodle added with browned oak mushroom (Lentinus edodes). Korean J Food Cookery Sci 24: 665-671.
과학기술학회마을
|
3 |
Ko SH, Joo NM. 2009. Optimization of pasta with the addition of Letinus edodes powder. J Korean Diet Assoc 15: 356-363.
과학기술학회마을
|
4 |
Yoon KH, Oh HS. 2007. Preparation of buckwheat cold noodles with UV-irradiated shiitake mushroom powder and seaweed derived calcium. Korean J Community Living Sci 18: 55-62.
과학기술학회마을
|
5 |
Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroom (Lentinus edodes). J Korean Soc Food Sci Nutr 32: 859-863.
과학기술학회마을
DOI
|
6 |
Hiraide M, Miyazaki Y, Shibata Y. 2004. The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components. J Wood Sci 50: 358-364.
|
7 |
Jeong HJ, Lee HC, Chin KB. 2010. Effect of red beet on quality and color stability of low-fat sausages during refrigerated storage. Korean J Food Sci Ani Resour 30: 1014-1023.
과학기술학회마을
DOI
|
8 |
Yang HS, Choi SG. 2010. Physical and sensory properties of low fat sausage amended with hydrated oatmeal and various meats. Korean J Food Sci Ani Resour 30: 365-372.
과학기술학회마을
DOI
|
9 |
Sun HS, Joo WB, Hong CL, Kwang HK, Koo BC. 2009. Product quality and shelf-life of low-fat sausages manufactured with Lentinus edodes powder, grapefruit seed extracts, and sodium lactates alone or in combination. Korean J Food Sci Ani Resour 29: 99-107.
과학기술학회마을
DOI
|
10 |
Kim SM, Cho YS, Lee SH, Kim DG, Sung SK. 2001. Development of sausage using natural resource by-product. J Korean Soc Food Sci Nutr 30: 635-640.
|
11 |
Chin KB, Yoo SS, Chun SS, Lee HL, Kook SH. 2004. Evaluation of various combinations of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausauges. Food Sci Biotechnol 13: 481-485.
|
12 |
Son SH, Bang JW, Lee HC, Kim KH, Chin KB. 2009. Product quality and shelf-life of low-fat sausages manufactured with Lentinus edodes powder, grapefruit seed extracts, and sodium lactates alone or in combination. Korean J Food Sci Ani Resour 29: 99-107.
과학기술학회마을
DOI
|
13 |
Cengiz E, Gokoglu N. 2005. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem 91: 443-447.
DOI
|
14 |
Fernandez-Lopez J. Sendra E, Sayas-Barbera E, Navarro C, Perez-Alvarez JA. 2008. Physico-chemical and microbiological profiles of salchichόn (spanish dry-fermented sausage) enriched with orange fiber. Meat Sci 80: 410-417.
DOI
|
15 |
The Korea Foods Industry Association. 2008. Food code. Seoul, Korea. p 10-1-45.
|
16 |
Fernandez-Lopez J, Fernandez-Gines J. Aleson-Carbonell L, Sendra E, Sayas-Barbera E, Perez-Alvarez JA. 2004. Application of functional citrus by-products to meat products. Trends Food Sci Technol 15: 176-185.
DOI
|
17 |
Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. 2006. Studies on the development of functional powder from citrus peel. Bioresour Technol 97: 614-620.
DOI
|
18 |
AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 33-36.
|
19 |
Lyons PH, Kerry JF, Morrissey PA, Buckley DJ. 1999. The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci 51: 43-52.
DOI
|
20 |
Choi YS, Han DJ, Lee MA, Song DH, Kim CJ. 2010. Effects of chestnut (Castanea sativa Mill.) peel powder on quality characteristics of chicken emulsion sausages. Korean J Food Sci Ani Resour 30: 755-763.
과학기술학회마을
DOI
|
21 |
Garcia-Segovia P, Andres-Bello A, Martinez-Monzo J. 2011. Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: comparison of conventional and vacuum water immersion processes. LWT-Food Sci Technol 44: 480-488.
DOI
|
22 |
Aida F, Shuhaimi M, Yazid M, Maaruf A. 2009. Mushroom as a potential source of prebiotics: a review. Trends Food Sci Technol 20: 567-575.
DOI
|
23 |
Kitzberger CSG, Smania Jr A, Pedrosa RC, Ferreira SRS. 2007. Antioxidant and antimicrobial activities of shiitake (Lentinula edodes) extracts obtained by organic solvents and supercritical fluids. J Food Eng 80: 631-638.
DOI
|