1 |
Park YS, Chang HG (2007) Quality characteristics of sponge cakes containing various levels of black rice flour. Korean J Food Sci Technol, 39, 406-411
|
2 |
Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH (2007) Quality characteristics of sponge cake upon addition of paprika powder. Korean J Food Preserv, 14, 281-287
|
3 |
Berglund PT, Hertsgard DM (1986) Use of vegetable oils at reduced levels in cake, pie crust, cookies and muffins. J Food Sci, 51, 640-644
DOI
|
4 |
Paton D, Larocque GM, Horme J (1981) Development of cake structure influence of ingredients on the measurement of cohesive force during baking. Cereal Chem, 58, 527-532
|
5 |
Lee JH, Kwak EJ, Kim JS, Lee YS (2007) Quality characteristics of sponge cake added with Mesangi (Capsosiphon Fulvescens) powder. Korean J Soc Food Cookery Sci, 23, 83-89
|
6 |
Nakatani N (1990) Recent advances in the study on natural antioxidants. Nippon Shokuhin Kogyo Gakkaishi, 37, 569-576
DOI
|
7 |
Nozaki K (1986) Current aspect and future condition of phytogenic antioxidants. Fragrance J, 6, 99-106
|
8 |
Que F, Mao L, Zhu C, Xie G (2006) Antioxidant properties of chineses yellow wine, its concentrate and volatiles. LWT-Food Sci Technol, 39, 111-117
DOI
|
9 |
Sa YJ, Kim JS, Kim MO, Jeong HJ, Yu CY, Park DS, Kim MJ (2010) Comparative study of eletron donating ability, reducing power, antimicrobial activity and inhibition of -glucosidase by sorghum bicolor Extracts. Korean J Food Sci Technol, 42, 598-604
|
10 |
Lee SY (2016) Quality characteristics of sponge cake added with flaxseed powder. MS Thesis, Hansung University, Korea, p 28-29
|
11 |
Kim MK, Lee EJ, Kim KH (2014) Effects of helianthus tuberosus powder on the quality characteristics and antioxidant activity of rice sponge cakes. Korean J Food Culture, 29, 195-204
DOI
|
12 |
Lee SE, Lee JH (2013) Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J Food Sci Technol, 45, 53-58
DOI
|
13 |
Kim WM, Lee YS (2004) A study on the utilization state and the choice factors of the functional bakery products. Korean J Culinary Research, 10, 1-15
|
14 |
Lee KS, Kim SH (2007) Analysis of characteristics of the white bread with mixed vegetable powder. Korean J Hospitality Tourism, 16, 169-184
|
15 |
Chang HG (2004) Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol, 36, 952-958
|
16 |
Kweon BM, Jeon SW, Kim DS (2003) Quality characteristics of sponge cake with addition of laver powder. J Korean Soc Food Sci Nutr, 32, 1278-1284
DOI
|
17 |
Oh SC, Nam HY, Cho JS (2002) Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J Soc Food Cookery Sci, 18, 185-192
|
18 |
Jeong CH, Shim KH (2004) Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr, 33, 716-722
DOI
|
19 |
Kim CH, Cho KR (2010) Quality characteristics of sponge cakes made with different quantities of broccoli powder. Korean J Food Sci Technol, 42, 459-467
|
20 |
Kim CH (2015) Quality characteristics of sponge cakes with radish leaf powder. J East Asian Soc Dietary Life, 23, 502-512
|
21 |
Chu YF, Sum J, Wu X, Liu RH (2002) Antioxidant and antiproliferative activities of common vegetables. J Agric Food Chem, 50, 6910-6916
DOI
|
22 |
Ferland G, Sadowski JA (1992) Vitamin K1 (phylloquinone) content of green vegetables: effects of plant maturation and geographical growth location. J Agric Food Chem, 40, 1874-1877
DOI
|
23 |
Cheney G (1952) Vitamin U therapy of peptic ulcer. Calif Med, 77, 248-252
|
24 |
Cheney G (1949) Rapid healing of peptic ulcers in patients receiving fresh cabbage juice. Calif Med, 70, 10-15
|
25 |
Yang MO (2009) Quality characteristics of Sulgidduk added with cabbage powder. J East Asian Soc Dietary Life, 19, 729-735
|
26 |
Jin TY, Oh DH, Eun JB (2006) Change of physicochemical characteristics and functional components in the raw materials of Saengsik, uncooked food by drying methods. Korean J Food Sci Technol, 38, 188-196
|
27 |
Cao G, Sofic E, Prior RL (1996) Antioxidant capacity of tea and common vegetables. J Agric Food Chem, 44, 3426-3431
DOI
|
28 |
Rice-Evans C, Miller N, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159
DOI
|
29 |
Kim GY, Yang MO (2010) Quality properties of Jeungpyun prepared with cabbage (Brassica oleracea var. capitata) powder. J East Asian Soc Dietary Life, 20, 291-298
|
30 |
Park BH, Cho HS (2006) Physicochemical characteristics of cabbage kimchi during fermentation. Korean J Soc Food Cookery Sci, 23, 600-608
|
31 |
Lee SH (2010) Effect of cabbage powder on baking properties of white breads. Korean J Food Preserv, 17, 674-680
|
32 |
Kim HJ (2015) Preparation of chiffon cake with cabbage powder and it's antioxidant activities. MS Thesis, Sunchon National University, Korea, p 1-45
|
33 |
Yi SY, Kim CS, Song YS, Park JH (2001) Studies on the quality characteristics of sponge cakes with addition of yam powders. J Korean Soc Food Sci Nutr, 30, 48-55
|
34 |
Mau JL, Lin HC, Song SF (2002) Antioxidant properties of several specialty mushrooms. Food Res Int, 35, 519-526
DOI
|
35 |
AACC (2000) Approved Method of the AACC. 8th ed, Method 10-15, American Association of Cereal Chemists, St Paul, MN, USA
|
36 |
AACC (2000) Approved Method of the AACC. 8th ed, Method 10-91, American Association of Cereal Chemists, St Paul, MN, USA
|
37 |
Pyler EJ (1979) Physical and Chemical Test Methods. Baking Science and Technology, Sosland Pub Co, Manhattan, KS, USA, p 891-895
|
38 |
Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
|
39 |
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200
DOI
|
40 |
Seo SJ, Choi YM, Lee SM, Kong SH, Lee JS (2008) Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr, 37, 129-135
DOI
|
41 |
Civille GV, Szczesniak AS (1973) Guidelines to training a texture profile panel. J Tex Stud, 4, 204-223
DOI
|
42 |
Pyler EJ (1988) Cake baking technology. In Baking Science and Technology, VolII, Sosland Pub Co, Merrian, KS, USA, p 992-998
|
43 |
Kang MJ (2002) Quality characteristics of the bread added dandelion leaf powder. Korean J Food Preserv, 9, 221-227
|
44 |
Ellinger RH, Shappeck FJ (1963) The relation of batter specific gravity to cake quality. Baker's Digest Dig, 37, 52
|
45 |
Lee JH, Son SM (2011) Quality of sponge cakes incorporated with yacon powder. Food Eng Prog, 15, 269-275
|
46 |
Chung YS, Kim DJ (2009) Quality characteristics of sponge cake with pakchoi (Brassica compestris L. ssp chinensis Jusl.) powder. J Korean Soc Food Sci Nutr, 38, 914-919
DOI
|
47 |
Bennion EB, Bamford GST (1997) The technology of cake making. 6th ed. Beny AJ (Editor), Blackie Academic & Professional, London, England, p 275-288
|
48 |
Raidle MA, Klein BP (1983) Effects of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem, 60, 367-370
|