연구논문 : 천연식품의 색과 향기를 첨가한 기능성 칼라 묵의 제조 = Original Articles : Manufacturing of Functionalized Color Mook by Addition of the Color and Flavor from Natural Foods

참고문헌 (Reference)

1 "Youn KS. 1988. Studies of rheological properties of caw pea and mung bean flour gels. PhD degree thesis. Yonsei University. pp 49-88"

2 "Textural characteristics of mixed starch gel with various additive" 27 (27): 928-, 1995

3 "Rheologische untersucchungen zum einfluss von hadrokollaiden auf die gerief-tau-stablitau-stablitat von starkekleistern" 48 : 52-59, 1996

4 "R. 1989. Chemical and enzymatic modifications of the pasting properties of legume starches. Starch" 135-146,

5 "Quality characteristics of pork with addition of Jubak" 21 (21): 565-570, 2006

6 "Quality characteristics of pork by cooking condition" 17 (17): 490-496, 2001

7 "Polyphenol enhance red blood cell resistance to oxidative stress in vitro and in vivo" 15 : 195-202, 2000

8 "Mechanical and sensory characteristics of Donbu-mook by the addition of soybean oil and salt" 18 (18): 275-279, 2002

9 "Lee JS. 1981. Studies on the cooking quality of mung bean starch- Part 2. The properties of starch gel. Korean J. Soc. Food. Sci." 130-136,

10 "Lee HS. 1992. Property of acorn powder and texture of mook. PhD degree thesis. Seoul National University. pp 43-90"

11 "Kim YA. 1987. Property of acorn starch gel and texture. PhD degree thesis. Seoul National University. pp 30-80"

12 "Kim HS. 1994. Gelatinization and gelation of cowpea starch. Korean J. Food Sci." 76-79,

13 "Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenol" 19 : 611-, 1998

14 "Improvement and modification of whey protein gel texture using polysaccharides" 15 : 583-591, 2001

15 "Future food and the role of food cookery science" 22 (22): 552-562, 2006

16 "Free radical, oxidative stress and antioxidants in human health and desease" 75 : 199-, 1998

17 "Free radical and nutrition" Beijing Scientific Pres 647-, 2002

18 "Effect of the sarcodon aspatus on the physiochemical and sensory properties of cooked beef" 30 (30): 266-272, 2001

19 "Effect of tea polyphenol compounds inhibition of tumor growth" 38-, 1998

20 "Effect of green laver on the extension of shlef-life of muk(starch jelly)" 14 (14): 119-123, 1998

21 "Effect of cowpea precipitate flour protein on characteristic of gel" 13 (13): 627-, 1997

22 "Chun HJ. 1992. Effect of oil addition on texture of mung bean starch gel. Korean J. Soc. Food Sci." 21-25,

23 "Ascorbic acid enhances iron induced ferritin translation in human leukemia and hepatoma cells" 270 : 2846-, 1995

24 "Anti-oxidative activity and physiological activity of some Korean medicinal plants" 27 (27): 80-85, 1995

25 "Anaylsis of mineral and volatile flavor compound in Pimpinella brachycarpa N. by ICP-AES and SDE, HS-SPME-GC/MS" 22 (22): 274-282, 2007

26 "Accessed to August" 2006

27 "A. S. 1987. Correlation sensory with instrumental texture measurements-an over-view of recent developments. J. Tex. Studies" 1-8,

28 "A. 1979. Texture-structure relationship in heat-induced soy protein gels. J. Tex. Studies. 10" 333-,