1 |
Bae CH, Park GH, Kang WW, Park HD. 2013. Quality characteristics of cookies added with RS4 type resistant corn starch. Korean J. Food Preserv., 20(4):539-545
DOI
|
2 |
Balick MJ, Lee R. 2002. Maca: from traditional food crop to energy and libido stimulant. Altern. Ther. Health Med., 8(2):96-98
|
3 |
Moon YJ, Jang SA. 2011. Quality characteristics of cookies containing powder of Extracts from Angelica gigas Nakai. Korean J. Food & Nutr., 24(2):173-179
DOI
|
4 |
Rondan-Sanabria GG, Finardi-Filho F. 2009. Physical-chemical and functional properties of maca root starch(Lepidium meyenii Walpers). J. Food Chem., 114(2):492-498
DOI
|
5 |
Park MG, Joo SY. 2021. Quality characteristics and antioxidant activity of rye cookies supplemented with sea buckthorn leaf powder. Korean Soc. Food Sci. Nutr., 50(5):464-475
DOI
|
6 |
Sandoval M, Nataly N. Okuhama, Angeles FM, Vanessa V. Melchor LA. Condezo, JL, Mark JSM. 2002. Antioxidant activity of the cruciferous vegetable maca (Lepidium meyenii). Food Chem., 79(2):207-213
DOI
|
7 |
Siddhuraju P, Becker K. 2007. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chem., 101:10-19
DOI
|
8 |
Hong YJ. 2012. Quality characteristics of cookie prepared with different species of natural sweet leaves. master's degree thesis. Sejong University, Seoul, Korea. pp 41-45
|
9 |
Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. Korean Soc. Food Sci. Nutr., 41(2):182-191
DOI
|
10 |
Ju JE, Nam YH, Lee KA. 2006. Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J. Food Cook. Sci. 22:923-929
|
11 |
Kang HJ, Choi HJ, Lim JG. 2009. Quality characteristics of cookies with ginseng powder. Korean Soc. Food Sci. Nutr., 38(11):1595-1599
DOI
|
12 |
Kang TY, Jo HE, Sohn KH, Yoon MR, Lee JS, Ko SH. 2016. Effect of rice variety on the process ability for preparing rice cookies. Korean J. Food Sci. Technol. 48(5):492-495
DOI
|
13 |
Kim MR. 2011. The status of korea's rice industry and the rice processing industry. Food Indust. & Nutr. 16(1):22-26
|
14 |
Lee EJ, Kim HI, Hong GJ. 2011. Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder. J. Korean Soc. Food Cult., 26(4):394-399
DOI
|
15 |
AACC. 2000. Approved method of the AACC. 10th ed. American association of cereal chemists. Washington DC,USA, pp 10-52
|
16 |
Kim NM, Choi JH, Choi HY. 2021. Antioxidant activity and quality characteristics of cookies prepared with cacao bean husk (Theobroma cacao linn.) powder. Korean Soc. Food Sci. Nutr., 50(1):45-53
DOI
|
17 |
Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ. 2009. Biological activities of maca (Lepidium meyenii) extracts. Korean J. Soc. of Food Sci. & Nutr., 38(7), 817-823
DOI
|
18 |
Lee CS, Lim HS, Cha GH. 2015. Quality characteristics of cookies with ginger powder. Korean J. Food Cook. Sci., 31(6):703-717
DOI
|
19 |
Jeon IS, Kang YS, Chung HJ. 2011. Quality characteristics of drink with maca (Lepidium meyenii) extract and evaluation of its antioxidant activity during storage. Korean J. Food Preserv., 18(5):669-677
DOI
|
20 |
Lee JA. 2015. Quality characteristics of cookies added with kale powder. Korean J. Cul. Res., 21(3):40-52
|
21 |
Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J. Food Cook. Sci., 25:98-105
|
22 |
Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies prepares with fresh and steamed garlic powders. J. Korean Soc. Food Sci. Nutr., 36:1048-1054
DOI
|
23 |
Lee YK, Chang YH. 2019. Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots. Food Sci. Technol., 39(1):278-286
DOI
|
24 |
Wang S, Zhu F, 2019. Chemical composition and health effects of maca (Lepidium meyenii). Food Chem., 288:422-443
DOI
|
25 |
Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing codonopsis lanceolata powder. Korean J. Food Sci. Technol., 46(1):51-55
DOI
|
26 |
Swain T, Hillis WE. 1959. The phenolic constituents of ptunus domes-tioa I.-The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10:63-68
DOI
|
27 |
Um HJ, Kim GH. 2007. Studies on the flavonoid compositions of Elsholtzia spp. Korean J. Food Nutr., 20:103-107
|
28 |
Blios MS, 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181:1199-1200
DOI
|
29 |
Hoseney RC. 1994. Principles of cereal science and technology. American Association of Cereal Chem., St. Paul, MN, USA., pp 53-70
|
30 |
Gheldof N, Engeseth NJ. 2002. Antioxidants capacity of honeys from various flora sources based on the determination of oxygen radical absorbance capacity and inhibition of vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem., 50:3050-3055
DOI
|
31 |
Duval B, Shetty K. 2000. The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J. Food Biochem., 25:361-377
DOI
|
32 |
Lim HS, Cha GH. 2014. Quality characteristics of cookies with persimmon peel Powder. Korean J. Food Cook. Sci., 30(5):620-630
DOI
|
33 |
Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. Korean Soc. Food Sci. Nutr., 38(10):1414-1421
DOI
|
34 |
Choi SH. 2017. Quality characteristics of yanggaeng added with maca (Lepidium meyenii) powder. Korean J. Cul. Res., 23(5):121-128
|
35 |
Choi YS, Lee MH, Jhee OH, 2011. Quality characteristics of sugar-snap cookies by additions of Curcuma Longa L. powder. Korean J. Cul. res., 7(2):198-208
|
36 |
Chung HJ, Chu YR, Park HN, Jeon IS, Kang YS. 2010a. Influence of the addition of maca (Lepidium meyenii) hot water extract on the quality and antioxidant activity of yogurt. J. Korean Soc. Food Cult., 25(3):334-341
|
37 |
Chung HJ, Park HN, Chu YR, Jeon IS, Kang YS. 2010b. Quality characteristics and antioxidant activity of syrup added with maca (Lepidium meyenii) extract. Korean J. Food Preserv., 17(2):236-242
|
38 |
Doescher LC, Hoesrney RC, 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem., 62(4):263-266
|
39 |
Finney KF, Morris VH, Yamazaki WT. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem., 27:42-49
|
40 |
Cho MR, Chung HJ. 2019. Quality characteristics and antioxidant activity of cookies made with black carrot powder. J. Korean Soc. Food. Cult., 34(5):612-619
|
41 |
Gonzales GF, Gonzales C, Gonzales-Castaneda C. 2009. Lepidium meyenii (maca): a plant from the highlands of peru--from tradition to science. Forsch Komplementmed. 2009 Dec;16(6):373-80. doi: 10.1159/000264618
DOI
|