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Kim OS, Ryu HS. 2012. The study on the effects of acorn powder on the antioxidant activity and quality characteristics of cookies. J. Korean Soc. Food Culture, 27(2):225-232
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Kim SK, Lee SJ, Yoon JH, Lee SJ. 2008. The effect of vital gluten on the retrogradation of breads made with Korean wheat flour and sprouted brown rice. J. East Asian Soc. Dietary Life, 18(3):384-390
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Kim SK. 2015. Antioxidant and anti-adipogenic activities of acorn shell extracts. Master's degree thesis, Kyungnam University, Kyungsang-Do, pp 1-85
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Kim SS, Chung HY. 2015. Baking properties of gluten-free bread with different percentages of corn starch and waxy corn starch. Korean J. Food Nutr., 28(4):586-593
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Kim WM, Lee YS. 2011. Physicochemical characteristics of leaf bread added with waxy black rice flour by storage period. Korean J. Culinary Res., 17(1):248-258
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Kim YO, Kim MY, Bing DJ, Yoon EJ, Lee YJ, Chun SS. 2014. Effects of hemicellulase on purple sweet potato bread. Korean J. Food & Nutr., 27(1):22-30
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Kitts DD, Weiler K. 2003. Bioactive protein and peptides from sources. Applications of bioprocesses used in isolation and recovery. Current Phamaceutical Design, 9(16):1309-1323
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Lee HC, Chin KB. 2009. Effect of transglutaminase, acorn and mungbean powder on quality characteristics of low fat/salt pork model sausages. Korean J. Food Sci., 29(3):374-381
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Lee HJ, Baik JE, Joo N. 2014. Quality characteristics and storage stability of bread with Allium hookeri powder. Korean J. Food & Nutr., 27(2):318-329
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Lee J. 2016. The quality characteristics and suppressive effects of Mook prepared with acorn, buckwheat and mung bean in 3T3-L1 preadipocytes. Doctoral degree Thesis, Kyonggi University, pp 1-89
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Lee MH. 2018. Quality characteristics of white pan bread added mate leaf powder. Culinary Science & Hospitality Research, 24(5): 145-155
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Lee SA. 2011. Physiological and quality characteristics of Sujebi and bakery products (white pan bread, yellow layer cake) added acorn powder. Doctoral degree thesis, Sejong University, pp 105-127
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Moon HR, Chung MJ, Park JW, Cho SM, Park YI. 2011. Antiasthma effect through anti-inflammatory action of acorn (Quercus acutissima Carr.) in vitro and in vivo. J. Food Biochem., 37(1):108-118
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Nam S, Kwon YR, Yoon KS. 2017. Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments. Korean J. Food Presev., 24(1):21-26
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Negro JJ, Grande JM, Tella JL. Garrido J, Hornero D. 2002. Coprophagy: An unusual source of essential carotenoids. Nature, 416:807-808
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Rashidian G, Bahrami GS, Farsani MN, Prokie MD, Faggio C. 2018. The oak (Quercus brantii) acorn as a growth promotor for rainbow trout (Oncorhynchus mykiss): growth performance, body composition, liver enzymes acitivity and blood biochemical parameters. Nat. Prod. Res., 23:1-11
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Shim TH, Jin YS, Wang MH. 2004. Studies for component analysis and antioxidative evaluation in acorn powders. Korean J. Food Sci. Technol., 36(5):800-803
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Shin DH, Lee YW. 2005. Quality characteristics of bread added with pickly Pear (Opuntia ficus-indica) powder. Korean J. Food & Nutr., 18(4):341-348
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Wang B, Chen J. 2009. Seed, size, more than nutrient or tannin content, affects seed caching behavior of a common genus of old world rodents. Ecology, 90:3023-32
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Woo SI, Lee HS, Hong JY, Shin SY. 2016. Quality characteristics of Sulgikdduk added acorn powder. Korean J. Food Preserv., 23(4):510-515
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Yun Y, Kim YH, Eun JB. 2006. Effects of milk protein and gums on the dough characteristics and stalling of bread made from frozen dough during storage. Korean J. Food Sci. Technol., 38(10):42-46
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Chen X, Cannon CH, Cooklin-Brittan NL. 2012. Evidence for a trade-off strategy in stone oak seeds between physical and chemical defense highlights fiber as an important antifeedant. PLos One, 7(3):e32890
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An HL, Lee KS. 2012. Effects of adding sour-dough starter powder using Korean wheat flour on the quality of pan bread. Korean J. Culinary Research, 18(4):183-198
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Bae YE, Park HW, Park HO. 2014. Food & Culinary Science, Kyomunsa Co., Korea, pp. 235-238
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Chang SW. 2000. Dictionary of bread and cookies. B & C World, Korea, pp 1-10
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Chin KB, Ban GH. 2008. Evaluation of two levels and types of acorn powder on product quality of low-fat sausage as a fat replacer. J. Ani. Sci. & Technol., 50(2):217-226
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Choi IJ, Kim DY, Chung CH. 2017. Quality characteristics of pan bread with Nurungji powder. Culinary Science & Hospitality Research, 23(7): 159-166
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Chun JH, Kim HS, Im JH. 2015. Usability and preventive effect of dairy-and milk-derived isolates for dementia and age-related cognitive decline: A review. J. Milk Sci. Biotechnol., 33(3): 179-196
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Choi SN, Kim HJ, Chung NY. 2012. Quality characteristics of bread added with paprika powder. Korean J. Food Cook Sci., 28(6):839-846
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Choi SN, Joo MK, Chung NY. 2014. Quality characteristics of bread added with stevia leaf powder. Koean J. Food Cook Sci., 30(4):419-427
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Chung KT, Park BG, Lee MH. 2017. Quality characteristics of sourdough bread using fermented fig. Culinary Sci. & Hospitality Res., 23(4):56-65
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Han SK, Kang CS, Kim JM, Lee JS, Nam SS, Lee KB. 2015. Quality characteristics of bread manufactured with sweet potato leaf powder. Korean J. Food Nutr., 28(4): 571-578
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Haque E, Chand R, Kapila S. 2009. Biofunctional properties of bioactive peptides of milk origin. Food Reviews International, 25(1):28-43
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Hwang KH, Jung HN, Choi OJ. 2018. Quality characteristics of milk bread added blueberry starter. Korean Society Food Preservation, 25(3):296-303
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Je H, Jung TH, Shin KO. 2017. Analysis of the general components acorns and effects of acorn extracts and high-fat diet supplements on the blood lipid factor and cytokine levels in mice. Korean J. Food Nutr., 30(1):148-155
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Je H, Shin KO. 2016. Review of the general characteristics and functions of acorns. Korean J. Food & Nutr., 29(1):58-64
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Jeon KS, Lee NH, Park SI. 2015. Quality characteristics of white bread with chinese Artichoke powder. The Korean J. Culinary Res., 21(4):1-15
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Jung H, Min B, Kwak HS. 2009. Physiological effects of casein-derived bioactive peptides. Korean J. Food Sci. Ani. Resour., 29(6):659-667
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Joo SY, Kim OS, Jeon HK, Choi HY. 2013. Antioxidant activity and quality characteristics of cookies prepared with acorn (Quercus species) powder. Korean J. Food Cookery Sci., 29(2):177-184
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Joo SY, Park JD, Choi YS, Sung JM. 2018. A study of the optimization of white pan bread added with wheat sprout powder. Culinary Sci. Hospitality Res. 24(3):1-14
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Kim CH. 2012. Research trend on the immune modulation on lactic acid bacteria milk-derived peptide. Food Sci. Ani. Res & Industry, 1(2):37-46
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Kim EJ, Kang JW, Kim JP, Lee KS. 2015. Quality characteristics of white pan bread with pu'er tea. Korean J. Culinary Res., 21(2):230-242
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Kim HK. 2016. A study on the quality characteristics and functionality of acorn tea in accordance with manufacturing methods. Doctoral Degree Thesis, Daegu Hani University, Kyungsanbukdo, pp 1-55
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Kim HK, Lee HS, Hong JY, Shin SY. 2016. Physicochemical characteristics of acorn tea by processing methods. Korean J. Food Preserv., 23(3):335-340
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Kim HS, Kim YH, Kim AJ. 2015b. The manufacturing and biological activity evaluation of wheat and barley mixture bread prepared with Molochia powder. Korean J. Food Nutr., 28(4):676-684
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Kim JU, Park SK, Kim JH. 2008. Food Technology, Munundang Co. Korea, p 303
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Kim JY, Lee J, Lee CW, Kim AJ. 2015a. Suppressive effect of acorn (Quercus acutissima Carr.) extracts in 3T3-L1 preadipocytes. Korean J. Food & Nutr., 28(4):650-657
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