All Issue

2020 Vol.32, Issue 3 Preview Page

Research Article

December 2020. pp. 360-370
AACC. (2000) Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 10-15.
Bae, J. H., Woo, H. S., Choi, H. J., Choi, C. (2001) Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30:882-887.
Baek, S. Y., Kim, S. B., Kim, M. R. (2018) Antioxidant activities and physicochemical property of butter morning bread added with dried laver. J Korean Soc Food Sci Nutr 47:1242-1250. 10.3746/jkfn.2018.47.12.1242
Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. 10.1038/1811199a0
Choi, S. N., Kim, H. J., Chung, N .Y. (2012) Qulaity characteristics of bread added with paprika powder. Korean J Food Cook Sci 28:839-846. 10.9724/kfcs.2012.28.6.839
Dunlap, W. C, Yamamoto, Y. (1995) Small-molecule antioxidants in marine organism: Antioxidant activity of mycosporine-glycine. Comp Biochem Phys B 112:105-114. 10.1016/0305-0491(95)00086-N
Folin, O., Denis, W. (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243. 10.1016/S0021-9258(18)88697-5
Halliwell, B. Gutteridge, J. M. C. (1990) Role of free radicals and catalytic metal ions in human disease: An overview. Methods Enzymol 186:1-85. 10.1016/0076-6879(90)86093-B
Hong, W. S., Lee, J. S., Kim, O. J., Choi, Y. S. (2006) A study on the perception of Codonopsis lanceolate dished and the development of Codonopsis lanceolate dishes. Korean J Food Cook Sci 22:181-192.
Ji, J. L., Jeong, H. C. (2013) Quality characteristics and dough rheological properties of pan bread with perilla seed powder. Korean J Culi Res 19:142-155. 10.20878/cshr.2013.19.3.011
Jin, S. Y. (2015) Quality characteristics of Sulgidduk added Liriope platyphylla powder. Master's thesis. Sookmyung Women's University, Seoul, Korea. pp. 26-40.
Jin, T. Y., Lee, W. G., Lee, I. S., Wang, M. H. (2008) Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, Yakju added with different ratio of Codonopsis lanceolate. Korean J Food Sci Technol 40:201-206.
KAFT (Korea Agro-Fisheries & Food Trade Corporation). (2018) 2018 processed food segment market trend. KAFT, Naju, Korea. pp. 3-86
Kim, C. S., Chung, S. K. (2001) Quality characteristics of bread prepared with the addition of persimmon peel powder. Korean J Food Preserv 8:175-180.
Kim, D., Y., Kwon, S. J., Yang, H. C., Youn, H. S. (1991) Food Chemistry. Toungji Publishers, Seoul, Korea, p. 98.
Kim, H. A., Lee, K. S. (2011) A study on the quality characteristics of morning buns made from different particle sizes of Goami powder. Culi Sci & Hos Rres 17:218-230. 10.20878/cshr.2011.17.5.016016016
Kim, H. J, Shin, S. K., Kim, M. R. (2013) Storage quality characteristics of bread added with dried mulberry pomace. J Korean Soc Food Sci Nutr 42:1972-1980. 10.3746/jkfn.2013.42.12.1972
Kim, N. Y., Chae, H. S., Lee, I. S., Kim D. S., Seo, T. K., Park, S. J. (2010) Analysis chemical composition and antioxidant activity of Codonopsis lanceolate skin. J Korean Soc Food Sci Nutri 39:1627-1633. 10.3746/jkfn.2010.39.11.1627
Kim, S. H., Yoo, S. J., Yoo, D. J., Kim, C. G. (2017) Quality characteristics and antioxidant activities of white breads added with mistletoe (Viscum album var.) powder. Korean J Community Living Sci 28:81-91. 10.7856/kjcls.2017.28.1.81
Kim, S. J., Baek, S. Y., Kim, D. H., Kim, M. R. (2019) Physicochemical properties and antioxidant activities of morning bread added with Enteromorpha prolifera. J Korean Soc Food Sci Nutr. 48: 1244-1252. 10.3746/jkfn.2019.48.11.1244
Kim, Y. S., Jeon, S. S., Jung, S. T. (2002) Effects of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18:413-425.
Korea Agro-Fisheries & Food Trade Corporation (aT). (2018) 2018 Segment Market Report-bakery market. Available from: Accessed April 03, 2020.
Lee, B. D, Lee, S. J., Ram J. M., Yun, S. W., Kim, M. R. (2015) Quality characteristics and antioxidant activities of morning bread containing Portulaca oleracea L.. Korean J Food Cook Sci 31:524-533. 10.9724/kfcs.2015.31.5.524
Lee, H. N., Park., T. S., Yu, O. K., Byun, M. S., Cha, Y. S. (2016) Development of morning bread fortified citrus peels powders and its evaluation of biological activity by human trial. J Nutr Health 49:144-152. 10.4163/jnh.2016.49.3.144
Lee, J. K., Lee, K.J., Jo, H. J., Kim, K. I., Yoon, J. A., Chung, K. H., Song, B. C., An, J. H. (2013) Quality charateristics of muffins containing Akebia quinata leaves powder. Korean J Food Nutr 26:879-885. 10.9799/ksfan.2013.26.4.879
Lee, S. H. (2015) Quality antioxidant properties of white breads enhanced with broccoli (Brassica oleracea L.) powder. Korean J Food Cook Sci 31:614-622. 10.9724/kfcs.2015.31.5.614
Lee, S. M., Park, K. S. (2011) Quality characteristics of bread with various concentrations of purple sweet potato. Korean Soc Food Cookery Sci 27:1-16. 10.9724/kfcs.2011.27.4.001
Lee, S. Y., Shon, J. Y., Kang, K. O. (2018) Nutritional components and antioxidant activities of Sea bucktorn (Hippophae rhamnoides L.) leaf and berry extracts. J East Asian Soc Dietary Life 28:31-39. 10.17495/easdl.2018.
Min, S. H., Lee, B. R. (2008) Effect of Astragalus membranaceus powder on yeast bread baking quality. J Korean Soc Food Culture 23: 228-234
Oh, K. J., Kim, M. J., Han, J. S., Ji, E. H., Kim, A. J. (2015) Comparative biological properties of Prunus davidiana fruits according to harvest month. Korean J Food Nutri 28:643-649. 10.9799/ksfan.2015.28.4.643
Park, S. J., Seong, D. H., Par, D. S., Kim, S. S., Gou, J. Y., Ahn, J. H., Yoon, W. B., Lee, H. Y. (2009) Chemical compositions of fermented Codonopsis lanceolate. J Korean Soc Food Sci Nutri 38:396-400. 10.3746/jkfn.2009.38.3.396
Wang, S. J., Lee, J. H., Lee, S. K. (2013) Effect of black garlic extracts on quality characteristics of white pan bread. J Korean Soc Food Sci Nutr 42:1283-1289. 10.3746/jkfn.2013.42.8.1283
Yoon, H. S., Kim, J. W., Kim, S. H., Kim Y. G., Eom, H. J. (2014) Quality characteristics of bread added with aronia powder. J Korean Soc Food Sci Nutri 3:273-280. 10.3746/jkfn.2014.43.2.273
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 32
  • No :3
  • Pages :360-370
  • Received Date :2020. 09. 01
  • Revised Date :2020. 09. 30
  • Accepted Date : 2020. 10. 20
Journal Informaiton Agriculture and Life Sciences Research Institute Journal of Agricultural, Life and Environmental Sciences
  • NRF
  • open access
  • orcid
  • KISTI Cited-by
  • KISTI Current Status
  • KCI 문헌 유사도 검사
  • ccl
Journal Informaiton Journal Informaiton - close