Quality Characteristics of Noodles Added with Domestic Germinated Barley

키워드

참고문헌 (49)

1. Qureshi AA, "The structure of an inhibitor of cholesterol biosynthesis isolated from barley", J Bio Chem, 261, pp.10544~10550 (1986)
2. Gupta M, "Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products", Food Sci Food Safety, 9, pp.318~328 (2010)
3. Gill S, "Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms", J Cereal Sci, 36, pp.239~251 (2002)
4. Jung DH, "The method of self resolution to whole barley organization by activated germinate substances and a product by them", Korean Patent: Registration no. 1008178300000, ~ (2006)
5. Baik BK, "Barley for food: Characteristics, improvement, and renewed interest", J Cereal Sci, 48, pp.233~242 (2008)
6. Banchuen J, "Effect of germinating processes on bioactive component of Sangyod Muang Phatthalung rice", Thai J Agric Sci, 42, pp.191~199 (2009)
7. Chatterjee SR, "Protein quality evaluation of popped barley grains (Sattu)", J Food Sci Technol, 14, pp.247~250 (1977)
8. Ryu S, "Grain quality of barley for human diet", Proceedings of joint barley utilization seminar. Korean Sci and Engineering Foundation, pp.94~108 (1979)
9. Bhatty RS, "Nonmalting uses of barley. In: Barley: Chemistry and Technology, MacGregor AW and Bhatty RS(Editors)", pp.355~417 (1993), American Association of Cereal Chemists
10. Newman RK, "Barley for Food and Health: Science, Technology, and Products", pp.162~ (2008), John Wiley & Sons, Inc
11. 박찬성, "백년초 분말 첨가에 따른 국수의 품질특성", 한국식품저장유통학회지, 10(2), pp.200~205 (2003), 한국식품저장유통학회
12. Han YS, "Effect of dandelion on the extension of shelf-life of noodle and rice cake", Korean J Soc Food Sci, 15, pp.121~126 (1999)
13. Hong JS, "Preparation of noodles supplemented with treated apple pomace and soymilk residue as a source of dietary fiber", J Korean Agri Chem Soc, 36, pp.80~85 (1993)
14. 박금순, "솔잎 분말과 추출물 첨가 국수의 품질특성과 저장성", 한국식품조리과학회지, 21(5), pp.695~702 (2005), 한국식품조리과학회
15. 김행란, "상황버섯 분말과 추출액을 첨가한 국수의 품질특성", 한국식품과학회지, 37(4), pp.579~583 (2005), 한국식품과학회
16. Kim KH, "Shelf-life extension of noodle and rice cake by the addition of plantain", Korean J Soc Food Sci, 15, pp.68~72 (1999)
17. 김영애, "뽕잎분말의 첨가가 국수의 조리특성에 미치는 영향", 한국식품조리과학회지, 18(6), pp.632~636 (2002), 한국식품조리과학회
18. 심재용, "양파즙을 첨가하여 만든 밀가루 반죽과 국수의 특성", 산업식품공학, 10(1), pp.54~59 (2006), 한국산업식품공학회
19. Lee MH, "Effect of chitosan on shelf-life and quality of wet noodle", J Chitin Chitosan, 7, pp.14~17 (2002)
20. 박장현, "가루녹차 첨가가 제면 특성에 미치는 영향", 한국식품영양과학회지, 32(7), pp.1021~1025 (2003), 한국식품영양과학회
21. AACC, "Approved Methods of the AACC 10th" (2000), American Association of Cereal Chemists
22. Gao L, "Wheat quality: Antioxidant activity of wheat millstreams, In Wheat Quality Elucidation", pp.219~233 (2002), American Association of Cereal Chemists
23. Sharma P, "Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions", Food Chem, 120, pp.673~678 (2010)
24. Batey IL, "Optimization of rapid-visco analyser test conditions for predicting Asian noodle quality", American Association of Cereal Chemists, 74, pp.497~501 (1997)
25. Crosbie GB, "The application of the flour swelling volume test for potential noodle quality to wheat breeding lines affected sprouting", J Cereal Sci, 18, pp.267~276 (1993)
26. Hou G, "Asian Noodle Technology", AIB Research Department, Technical Bulletin, American Institute of Baking, 20, pp.1~10 (1998)
27. Kruger JE, "Theeffect of incorporation of rye flour on the quality of oriental noodles", Food Research International, 31, pp.27~35 (1998)
28. 안장우, "마 분말이 첨가된 국수의 품질 특성", 한국식품과학회지, 40(5), pp.528~533 (2008), 한국식품과학회
29. Jadhav SJ, "Barley: Chemistry and value-added processing", Critical Reviews in Food Sci Nutr, 38, pp.123~171 (1998)
30. Hou GG, "Asian Noodles: Science, Technology and Processing", pp.101~ (2010), John Wiley and Sons, Inc
31. Lu QY, "Effects of flour free lipids on textural and cooking qualities of Chinese noodles", Food Research International, 42, pp.226~230 (2009)
32. Maillared ME, "Evolution of the antioxidant activity during kilning: The role of insoluble and bound phenolic acids of barley and malt", J Agric Food Chem, 43, pp.1789~1793 (1995)
33. Due ñas M, "Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)", Food Chem, 117, pp.599~607 (2009)
34. Coulibaly A, "Evolution of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during the germination of foxtail millet", American J of Food Technol, 6, pp.40~51 (2011)
35. Towo EE, "Phenolic content in cereals and legumes: Influence of processing and effect on in vitro iron availability", 박사, pp.2005
36. Maillard MN, "Antioxidant activity of barley and malt: Relationship with phenolic content", Lebensmittel-Wissenschaft and Technol, 29, pp.238~244 (1996)
37. Gallagher E, "Gluten-Free Food Science and Technology", pp.55~ (2009), Wiley-Blackwell
38. Kuo YC, "Genetic analysis of amylographic viscosity measurements of milled rice by means of diallel graph", J Agric Res China, 45, pp.319~335 (1996)
39. Baik BK, "Barley in udon noodles Tallarines elaborados con cebada", Food Sci Technol International, 3, pp.423~435 (1997)
40. Kim SK, "Physicalchemical studies on the hard and soft wheat flours", Korean J Food Sci Technol, 11, pp.13~17 (1979)
41. 박복희, "마가루를 첨가한 국수의 품질 특성", 한국식품조리과학회지, 22(2), pp.173~180 (2006), 한국식품조리과학회
42. Kilcast D, "Texture in Food Volume 2: Solid Foods", pp.454~ (2004), CRC Press
43. Adebowale KO, "Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments", Food Hydrocolloids, 17, pp.265~272 (2003)
44. Zhu F, "Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments", Food Chem, 118, pp.663~669 (2010)
45. Baik BK, "Chapter 27: Polyphenols, polyphenol oxidase, and discoloration of barley-based food products, In Color Quality of Fresh and Processed Foods", pp.388~414 (2008), American Chem Society
46. 김행란, "게걸무 분말 첨가에 따른 국수의 물리적 및 관능적 특성", 한국식품과학회지, 39(3), pp.283~288 (2007), 한국식품과학회
47. 정창호, "동결건조 마늘 분말을 첨가한 생면의 품질 특성", 한국식품영양과학회지, 37(10), pp.1369~1374 (2008), 한국식품영양과학회
48. Edwards NM, "Starch participation in durum dough linear viscoelastic properties", Cereal Chem, 79, pp.850~856 (2002)
49. Manthey FA, "Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour", Cereal Chem, 81, pp.232~236 (2004)

관련 논문AI추천