양파즙 첨가 생면의 최적화 = Optimization of Wet Noodle with Onion Juice using Response Surface Methodology

참고문헌 (Reference)

1 곽동윤, "홍화씨 열수추출 분말 첨가가 국수의 품질에 미치는 영향" 한국식품영양과학회 31 (31): 460-464, 2002

2 박신인, "클로렐라 추출물 첨가 국수의 품질 특성" 한국식품영양학회 17 (17): 120-127, 2004

3 심재용, "양파즙을 첨가하여 만든 밀가루 반죽과 국수의 특성" 한국산업식품공학회 10 (10): 54-59, 2006

4 배종호, "양파분말 첨가 식빵의 품질 특성" 한국식품과학회 35 (35): 1124-1128, 2003

5 허원녕, "양파 음료 제조를 위한 기능성 성분 추출 최적화" 한국식품과학회 36 (36): 403-409, 2004

6 홍선표, "동아즙을 첨가한 국수의 품질 특성" 한국식품과학회 36 (36): 795-799, 2004

7 김종국, "동결건조 양파분말을 첨가한 두부의 품질특성" 한국식품저장유통학회 14 (14): 47-53, 2007

8 이승현, "대상 FNF, 생면사업 진출"

9 임영순, "구기자분말을 첨가한 생면의 품질특성" 한국식품과학회 35 (35): 77-83, 2003

10 Kim YS, "Quality of wet noodle prepared with wheat flour and mushroom powder" 30 (30): 1373-1380, 1998

11 Lee YC, "Quality characteristics of wet noodle added with powder of Opuntia ficus-indica" 31 (31): 1604-1612, 1999

12 Lee YN, "Quality characteristics of dry noodles prepared with immature Rubus coreanus (Bogbunja) power" 43 (43): 271-276, 2000

13 Lee KH, "Properties of wet noodle changed by the addition of whey powder" 32 (32): 1073-1078, 2000

14 Park YK, "Production of a vinegar from onion" 27 (27): 75-79, 1999

15 Lee JW, "Preparation of noodle with laver powder and its characteristics" 32 (32): 298-305, 2000

16 Kee HJ, "Preparation and quality properties of extruded snack using onion pomance and onion" 32 (32): 578-583, 2000

17 Kwak HJ, "Physiological activity and antioxidative effect of methanol extract from onion(Allium cepa L.)" 29 (29): 249-255, 2000

18 Chung DO, "Evaluation of functional properties of onion, rosemary, and thyme extracts in onion kimchi" 17 (17): 24-29, 2001

19 Kim MY, "Effects of onions on the quality characteristics of strawberry jam" 17 (17): 316-322, 2001

20 Kim SK, "Effects of alkaline reagent on the rheological properties of wheat flour and noodle property" 28 (28): 58-65, 1996

21 Jun Ho Lee, "Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies" 한국식품영양과학회 12 (12): 160-166, 2007

22 Bae SH, "Effect of soybean protein isolate on the properties of noodle" 30 (30): 1301-1306, 1998

23 Kim YS, "Effect of rice bran dietary fiber on flour rheology and quality of wet noodles" 29 (29): 90-95, 1997

24 Hwang JH, "Effect of paprika(Capsicum annuum L.) juice on the acceptability and quality of wet noodle(I)" 17 (17): 373-379, 2001

25 Lee YS, "A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch" 16 (16): 681-688, 2000