1 |
Lee SJ, Kim CJ, Cho YJ (2000) Hydration and texture characteristics of brown rice treated with superheated steam process. J Korean Soc Food Sci Nutr, 29, 1190-1194
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2 |
Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ, Lee MA (2014) Quality improvement of Galbijjim using superheated steam and high hydrostatic pressure. J Korean Soc Food Sci Nutr, 43, 1423-1430
DOI
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3 |
Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ (2014) A study on development of Samgyetang using superheated steam and high hydrostatic pressure. Korean J Food Cook Sci, 30, 183-192
DOI
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4 |
Choi Y, Oh JH, Bae IY, Cho EK, Kwon DJ, Park HW, Yoon S (2013) Changes in quality characteristics of seasoned soy sauce treated with superheated steam and high hydrostatic pressure during cold storage. Korean J Food Cook Sci, 29, 387-398
DOI
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5 |
Oh JH, Yoon S, Choi Y (2014) The effect of superheated steam cooking condition on physico-chemical and sensory characteristics of chicken breast fillets. Korean J Food Cook Sci, 30, 317-324
DOI
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6 |
Kim OS, Lee DH, Chun WP (2008) Eco-friendly drying technology using superheated steam. Korean Chem Eng Res, 46, 258-273
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7 |
Kim BC, Hwang JY, Wu HJ, Lee SM, Cho HY, Yoo YM, Shin HH, Cho EK (2012) Quality changes of vegetables by different cooking methods. Korean J Culinary Res, 18, 40-53
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8 |
Park JE, Kim MJ, Jang MS (2009) Optimization of ingredient mixing ratio for preparation of Chinese radish (Raphanus sativus L.) Jam. J Korean Soc Food Sci Nutr, 38, 235-243
DOI
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9 |
Korean Society of Food and Cookery Science (2003) Dictionary of food cookery science. Kyomunsa, Seoul, Korea, p 100-101
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10 |
Kim GH (1999) Optimization of minimally processed white radish for Kkakttugi preparation. Korean J Soc Food Sci, 15, 633-638
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11 |
Park JY, Na SY, Lee YJ (2010) Present and future of non-thermal food processing technology. Food Science and Industry, 43, 2-20
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12 |
Kim YJ, Lee EJ (2007) Application of hydrostatic pressure techniques on the meat products. Korean J Food Science and Industry, 40, 36-40
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13 |
Park JY (2009) High-hydrostatic pressure pasteurization. Food Industry, 210, 9-23
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14 |
Sun SH, Kim SJ, Kim GC, Kim HR, Yoon KS (2011) Changes in quality characteristics of fresh-cut produce during refrigerated storage. Korean J Food Sci Technol, 43, 495-503
DOI
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15 |
AOAC (1990) Official Methods of Analysis. Association of Official Analytical Chemists, Washington DC, USA, p 17, p 37, p 440
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16 |
Kim MY, Chun SS (2009) Changes in shelf-life, water activity, and texture of rye-wheat mixed bread with naturally fermented raisin extract and rye sourdough during storage. Korean J Food Cook Sci, 25, 170-179
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17 |
Lee SH, Hwang IG, Lee YR, Joung EM, Jeong HS, Lee HB (2009) Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. J Korean Soc Food Sci Nutr, 38, 490-495
DOI
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18 |
Son EJ, Oh SH, Heo OS, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr, 32, 1302-1309
DOI
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19 |
Kim GH, Cho SD, Kim DM (1999) Quality evaluation of minimally processed asian pears. Korean J Food Sci Technol, 31, 1523-1528
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20 |
Jo IH, Kim HS, Kim GM, Kim JS, Kim GC (2012) Effects of packaging method on the quality of blanched Namul during storage. Korean J Food Preserv, 9, 328-336
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21 |
Lund BM (1992) Ecosystems in vegetable foods. J Appl Microbiol, 73, 115-126
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