1 |
AOAC. 1995. Official methods of analysis. 16th ed. Association of Official, USA
|
2 |
Apostolidis E, Kwon YI, Shetty K. 2008. Inhibition of listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. Int. J. Microbiol., 128(2):317-324
DOI
|
3 |
Berglund PT, Hertsgaard DM. 1986. Use of vegatable oils at reduced levels in cake, pie crust, cookies and muffins. J. Food Sci., 51(3):640-644
DOI
|
4 |
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181(1):1199-1200
DOI
|
5 |
Choi JE, Lee JH. 2015. Quality and antioxidant attributes of cookies supplemented with cranberry powder. Korean J. Food Sci. Technol., 47(1):132-135
DOI
|
6 |
Choi SN, Chung NY. 2010. Quality characteristics of pound cake added with dropwort powder. Korean J. Food Cookery Sci., 30(3):239-248
DOI
|
7 |
Chung HS, Lim JA, Lee JH. 2014. Quality of Antioxidant properties of pound cakes supplemented with flaxseed powder. J. Korean Soc. Food Sci. Nutr., 43(12):1959-1963
DOI
|
8 |
Food world. 2006. Versatility of US fruit: highbush, cranberry. The monthly food world, Seoul, 9:74-78
|
9 |
Francis FJ. 1989. Food colorants: anthocyanins. Crit. Rev. Food Sci. & Nutr., 28(4):273-313
DOI
|
10 |
Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J. Food Preserv., 20(2):265-271
DOI
|
11 |
Hui J, Choy J, Suwandaratne SP, Shervill J, Gan Bs, Howard JC, Reid G. 2004. Antimicrobial activity of vaccinium macrocarpon proguced proanthocyanidin on the growth and adhesion properties of staphylococccus aureus. J. Food Sci. Nutr., 9(1):29-33
DOI
|
12 |
Jeong HC, Yoo SS. 2014. Quality characteristics of pan bread added with color barley powder. Korean J. Culinary Res., 20(4):127-143
|
13 |
Ji JL, Jeong HC. 2013. Quality characteristics of pound cake with added rubus coreanus concentrate. J. East Asian Soc. Diet. Life, 23(3):341-348
|
14 |
Kawasome S, Yamamoto Y. 1990. Effect of butter content on the texture of sponge cake. J. Home Econ. Japan, 37(9):759-766
|
15 |
Kim MK, Jung HN, Kim KN, Kwak HK. 2008. Effect of cranberry on serum lipid profiles and biomarkers of oxidative stress in rats fed an atherogenic diet. Nutr. Res. & Pract., 2(3):158-164
DOI
|
16 |
Kim DH, Kang CS, Kim KI, Choi SH. 2007. Cake & bread. powerbook, Korea, pp 41-42
|
17 |
Kim HS. 2012. Quality characteristics and antioxidant activities of muffins with the acaiberry powder. Master's degree thesis, Sejong University, Korea, pp 21-23, 40-42
|
18 |
Kim NY. 2011. Quality characteristics of pound cakes added with perilla leaves powder. J. Korean Soc. Food Sci. Nutr., 40(2):267-273
DOI
|
19 |
Ko DY, Hong HY. 2011. Quality characteristics of muffins containing bokbunja powder. J. East Asian Soc. Diet. Life, 21(6):863-870
|
20 |
Lee ES. 2006. Functional food materials science. Bomungak, Seoul, pp 85-90
|
21 |
Lee YN. 1996. Illustrated plant book. Kyohak, Seoul, pp 250-251
|
22 |
Lin YT, Labbe RG, Shetty K. 2005. Inhibition of vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies andlactic acid. Innov. Food Sci. and Emerg. Technol., 6(4):453-458
DOI
|
23 |
Lee AK. 2010. Optimization of rheological and preference properties of cranberry konjac using response surface method. Master's degree thesis, Chungang University, Korea, pp 1-88
|
24 |
Lee HN. 2013. Quality characteristics of makgeolli added with cranberry. Master's degree thesis, Myongji University, Korea, pp 18-19
|
25 |
Lee HJ. 2014. Antioxidant activity and properties characteristics of pound cakes prepare using freeze dried maquiberry powder. Korean J. Food Nutr., 27(6):1067-1077
DOI
|
26 |
Noh JG, Yoon HS, Oh EY, Kim JW, Kim SH, Kim YG, Han NS, Eom HJ. 2014. Quality characteristics of muffins added with pholiota adiposa powder. Korean J. Food Preserv., 21(6):815-823
DOI
|
27 |
Lee WG, Lee JA. 2013. Quality characteristics of rice pound cake perpared with blueberry powder. J. East Asian Soc. Diet. Life, 23(5):577-585
|
28 |
Lee YJ, Sim CH, Chun SS. 2009. Physical and sensory properties of chiffon cake prepared with mulberry powder. Korean J. Food Nutr., 22(4):508-516
|
29 |
Lee YS, Chung HJ. 2013. Quality characteristics of muffins supplemented with freeze-dried apricot powder. J. Korean Soc. Food Sci. Nutr., 42(2):957-963
DOI
|
30 |
Park GS, An SH. 2012. Quality characteristics of pound cake added with angelica gigas nakai powder. Korean J. Food Cook. Sci., 28:(4)463-471
|
31 |
Park YS, Shin S, Shin GM. 2008. Quality characteristics of pound cake prepared with mandarin powder. Korean J. Food Preserv., 15(5):662-668
|
32 |
Park HJ, Chung HJ. 2014. Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Korean J. Food Preserv., 21(5):668-675
DOI
|
33 |
Penfirld MP, Campbell AM. 1990. Experimental food science. Food and agriculture organization, USA, pp 442-446
|
34 |
Sakamura S, Francis FJ. 1961. The anthocyanins of the american cranberry. J. Food Sci., 26(3):318-321
DOI
|
35 |
Seo DC. 2009. Effects of blueberry on the characteristics of white bread and sponge cake. Master's degree thesis, Chodang University, Korea, 8-9
|
36 |
Wu VCH, Qiu XJ, Reyes BG, Lin CS, Pan YP. 2009. Application of cranberry concentrate to control escherichia coli 0157:H7 in ground beef and its antimicrobial mechanism related to the down regulated Slp, hdeA and Cfa. Food Microbiol., 26(1): 32-38
DOI
|
37 |
Yoo SS, Jeong HC. 2012. Quality characteristics of pound cake with added mulberry powder. J. East Asian Soc. Diet. Life, 22(2):239-245
|