Quality characteristics of noodle added with Aster scaber extracts solution and powder
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Kim, Guy-Min
(Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Kim, Hyun-Gi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) Choi, Young-Jun (Department of Food Nutrition & Culinary Arts, Daegu Technical University) Nam, Hak-Sik (Food Institute, Environment Institute Woosol Co., Ltd.) Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) |
1 | Kim J (2003) Enhancing effect of Paeonia japonica, Houttuynia cordata, and Aster scaber extracts on the immunore activity in vivo in mice. Ph D Thesis, Sookmyung Women's University, Korea |
2 | Yun EK (2001) Studies on the physiological functionality of Chamchwi (Aster scaber Thunb.) extract. MS Thesis, Pusan National University, Korea |
3 | Hong JY, Kim KM, Nam HS, Shin SR (2014) Antioxidant activities of hot-water extracts from Aster scaber by cultivation and drying methods. Koeran J Food Preserv, 21, 82-90 DOI |
4 | Lee JS (2012) Quality characteristics of wet noodles added with freeze-dried purple sweet potato powder. Korean J Culinary Res, 18, 279-292 |
5 | Bong JE (2009) Antioxidative activity of Heracleum moellend orffii H. extract s and quality characteristics of Heracleum moellend orffii H. raw noodle. MS Thesis, Sookmyung Women's University, Korea |
6 | Hong YM, Kim JS, Kim DW, Kim WJ (2003) Effect of whole soy flour on the properties of wet noodle. Korean J Food Nutr, 16, 417-422 |
7 | Jeong CH, Shim KH, Bae YI, Choi JS (2008) Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr, 37, 1369-1374 DOI ScienceOn |
8 | Shin WS, Shin ES, Lyu ES (2009) Optimization of wet noodle with onion juice using response surface methodology. Korean J Food Cookery Sci, 25, 31-38 |
9 | Kong S, Lee J (2010) Quality characteristics and changes in GABA content and antioxidant activity of noodle prepared with germinated brown rice. J Korean Soc Food Sci Nutr, 39, 274-280 DOI |
10 | Kim JS, Ahn JS, Ahn KY (2013) Quality characteristics of fresh noodles with hot-air-dried perilla leaf powder. Korean J Culinary Res, 19, 73-86 |
11 | Lee JS, Yoo SS (2012) Quality characteristics of wet noodles added with purple sweet potato powder. J East Asian Soc Dietary Life, 22, 489-496 |
12 | Han SM, Han JA (2011) Preparation and characterization of wet noodle containing germinated small black bean flour. Korean J Food Sci Technol, 43, 597-602 DOI ScienceOn |
13 | Lee HA, Nam ES, Park SI (2003) Effect of maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Culture, 18, 428-436 |
14 | Ko HC, Kim JS (2011) Quality characteristics of fresh pasta noodles containing added citrus peel powder. J East Asian Soc Dietary Life, 21, 250-256 |
15 | Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM (2011) Quality characteristics of wet noodles combined with cheongyang hot pepper (capsicum annuum L.) extract solution. J Korean Soc Food Sci Nutr, 40, 860-866 DOI |
16 | Kim KM (2004) A study of color image for food styling (focused on fresh noodle packaging). MS Thesis, Kyonggi University, Korea |
17 | Han MW, Park KJ, Jeong SW, Kim SJ, Youn KS (2007) Effects of pediocin treatment on the microbial quality of wet noodles during storage. Korean J Food Preserv, 14, 328-331 |
18 | Lee YS, Lim NY, Lee KH (2000) A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci, 16, 681-688 |
19 | Park BH, Cho HS (2006) Quality characteristics of dried noodles made with Dioscorea japonica flour powder. Korean J Food Cookey Sci, 22, 173-180 |
20 | Park BH, Joo HM, Cho HS (2014) Quality characteristics of dried noodles added with Ligularia fischeri powder. Korean J Food Culture, 29, 205-211 DOI |
21 | Park WP (2014) Quality characteristics of noodles added with Houttuynia cordata Thunb powder. Korean J Food Preserv, 21, 34-39 DOI |
22 | Min SH, Shin S, Won M (2010) Characteristics of noodles with added Polygonati odoratum powder. J East Asian Soc Dietary Life, 20, 524-530 |
23 | Kim SJ (2013) Preparation and characteristics of konjac noodle added mugwort. J East Asian Soc Dietary Life, 23, 613-619 |
24 | Lim YS, Cha WJ, Lee SK, Kim YJ (2003) Quality characteristics of wet noodle with Lycii fructus power. Korean J Food Sci Technol, 35, 77-83 |
25 | Park SI, Cho EJ (2004) Quality characteristics of noodle added with chlorella extract. Korean J Food Nutr, 17, 120-127 |
26 | Kim YS (1998) Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol, 30, 1373-1380 |
27 | Yang HC, Suk KS, Lim MH (1982) Studies on the processing of raw material for noodles. Korean J Food Technol, 14, 146-150 |
28 | Kim SH, Jung BM (2013) Quality characteristics of noodles containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. Korean J Food Cookery Sci, 29, 19-28 DOI ScienceOn |
29 | Jung BM (2010) Quality characteristics and storage properties of wet noodle with added cheonnyuncho fruit powder. Korean J Food Cookey Sci, 26, 821-830 |
30 | Kim HY, Ko JY, Kim JI, Jung TW, Yun HT (2013) Quality and antioxidant activity of wet noodles supplemented with non-glutinous sorghum powder. Korean J Food Sci Technol, 45, 521-525 DOI ScienceOn |
31 | Lee HJ (2013) Study on rheological properties of wheat flour mixed with garlic powder. Korean J Food Nutr, 26, 345-351 DOI |
32 | Jeong CH and Kim JH, Cho JR, Ahn CG, Shim KH (2007) Quality characteristics of wet noodles added with Korean paprika powder. J Korean Soc Food Sci Nutr, 36, 779-784 DOI |
33 | Lee KH (2011) Antioxudative activity of butterbur extracts and quality characteristics of butterbur noodles. MS Thesis, Sookmyung Women's University, Korea |
34 | Kim YS (1998) Quality of wet noodle prepared with wheat flour and mushroom powder. J Korean Soc Food Sci Nutr, 30, 1373-1380 |
35 | Ko SH, Joo NM (2009) Optimization of pasta with the addition of Letinus edodes powder. J Korean Diet Assoc, 15, 359 |
36 | Lee KH, Kim KT (2000) Properties of wet noodle changed by the addition of whey powder. Korean J Food Sci Technol, 32, 1073-1078 |
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