렌즈콩의 영양성분과 생리활성 및 식품산업의 응용

논문상세정보
' 렌즈콩의 영양성분과 생리활성 및 식품산업의 응용' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • fermentation
  • foodprocessing
  • healthbenefit
  • lentil
  • nutritional characteristic
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
2,056 0

0.0%

' 렌즈콩의 영양성분과 생리활성 및 식품산업의 응용' 의 참고문헌

  • Zinc as an ambivalent but potent modulator of murine hair growth in vivo- preliminary observations
    Plonka PM Exp. Dermatol 14 : 844 ~ 853 [2005]
  • World’s healthiest foods: Lentils (India)
  • Worldwide prevalence of anaemia, WHO vitamin and mineral nutrition information system, 1993-2005
    McLean E Public Health Nutr 12 : 444 ~ 454 [2009]
  • Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea
    Simsek S Food Chem 156 : 289 ~ 295 [2014]
  • Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
    Rizzello CG Int. J. Food Microbiol 180 : 78 ~ 87 [2014]
  • Trace element levels in alopecia areata
    Bhat YJ Indian J. Dermatol 75 : 29 ~ 31 [2009]
  • Topical estrogen accelerates hair regrowth in mice after chemotherapy-induced alopecia by favoring the dystrophic catagen response pathway to damage
    Ohnemus U J. Invest. Dermatol 122 : 7 ~ 13 [2004]
  • The batter composition for fried food. Japan Patent JP 2011135809
    Kyoko Y [2011]
  • Studies on a phytohemagglutinin from the Lentil. II. Multiple forms of Lens culinaris hemagglutinin
    Howard IK J. Biol. Chem 246 : 1590 ~ 1595 [1971]
  • Studies of the quality of cakes made with wheat-lentil composite flours
    de La Hera E LWTFood Sci. Technol 49 : 48 ~ 54 [2012]
  • Shelf life stability of spaghetti fortified with legume flours and protein concentrates
    Duszkiewicz-Reinhard W Cereal Chem 65 : 278 ~ 281 [1988]
  • Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours
    Ma Z J. Food Eng 116 : 862 ~ 872 [2013]
  • Rheological properties and sensory characteristics of roll bread with chungkukjang powder
    Jung IC Korean. J. Culin. Res 12 : 168 ~ 183 [2006]
  • Quality properties of madeleine added with black bean chungkukjang flour
    Jang JO J. East Asian Diet. Life 17 : 840 ~ 845 [2007]
  • Quality of low-fat meatballs containing legume flours as extenders
    Serdaroglu M Meat Sci 70 : 99 ~ 105 [2005]
  • Quality of buffalo meat burger containing legume flours as binders
    Modi VK Meat Sci 66 : 143 ~ 149 [2004]
  • Pulse proteins: Processing, characterization, functional properties and applications in food and feed
    Boye J Food Res. Int 43 : 414 ~ 431 [2010]
  • Production and quality evaluation of processed cheese containing legumes
    Omar MAM J. Appl. Sci. Res 8 : 5372 ~ 5380 [2012]
  • Preparation of bean curds from protein fractions of six legumes
    Cai R J. Agr. Food Chem 49 : 3068 ~ 3073 [2001]
  • Preparation and incorporation of coproducts into beverages to achieve metabolic and gut health benefits. U.S. Patent 0234476 A1
  • Preparation and characterization of proteinous film from lentil (Lens culinaris): Edible film from lentil (Lens culinaris)
    Bamdad F Food Res. Int 39 : 106 ~ 111 [2006]
  • Powder processing of soybean paste (cheonggukjang) and application to soup recipes
    Kong SK Korean. J. Culin. Res 13 : 1 ~ 11 [2007]
  • Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
    Fratianni F J. Funct. Foods 7 : 551 ~ 557 [2014]
  • Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion
    Wang N Food Res. Int 55 : 119 ~ 127 [2014]
  • Physicochemical and functional characteristics of lentil starch
    Joshi M Carbohyd. Polym 92 : 1484 ~ 1496 [2013]
  • Physico-chemical and sensory characteristics of chungkukjang powder added hamburger patty
    Lee YM Korean. J. Food Cook. Sci 24 : 742 ~ 747 [2008]
  • Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.)
    Dueñas M Eur. Food Res. Technol 215 : 478 ~ 483 [2002]
  • Pea and lentil protein extraction and functionality
    Swanson BG J. Am. Oil Chem. Soc 67 : 276 ~ 280 [1990]
  • Non-fried snack composition and process for the manufacture thereof. Mexico Patent MX 2009007760
    Vargas DLP [2011]
  • New Nutritional concepts of vitamins and minerals
    Youn HS Korean J. Pediatr 48 : 1295 ~ 1309 [2005]
  • Microbial, physical and sensory properties of yogurt supplemented with lentil flour
    Zare F Food Res. Int 44 : 2482 ~ 2488 [2011]
  • Method of cheese production. Russia Patent RU 2337561
    Kornena EP [2008]
  • Method for production of paste with vegetable components. Russia patent RU 2366298 C1 20090910
  • Method for production of canned ‘Moroccan harira’ for special purposes. Russia Patent RU 2346498 C1 20090220
  • Manufacture of lentil protein-based beverage. Russia Patent RU 2456809
    Vasneva IK [2012]
  • Low phytic acid lentils (Lens culinaris L.): A potential solution for increased micronutrient bioavailability
    Thavarajah P J. Agr. Food Chem 57 : 9044 ~ 9049 [2009]
  • Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection
    Agil R LWT-Food Sci. Technol 50 : 45 ~ 49 [2013]
  • Lentils (Lens culinaris Medikus Subspecies culinaris): A whole food for increased iron and zinc intake
    Thavarajah D J. Agr. Food Chem 57 : 5413 ~ 5419 [2009]
  • Lentil grain flakes production method. Russia patent RU 2512149 C1 20140410
  • Lentil (Lens culinaris L.) as a candidate crop for iron biofortification: Is there genetic potential for iron bioavailability
    DellaValle DM Field Crop. Res 144 : 119 ~ 125 [2013]
  • JH. The fermentative characteristics of cheonggukjang prepared by starter culture of Bacillus spp. with fibrinolytic activity
    Hwang JH J. Korean. Soc. Food Sci. Nutr 39 : 1832 ~ 1838 [2010]
  • Isolation of angiotensin i-converting enzyme inhibitory peptide from chungkookjang
    Matsui T Korean. J. Microbiol 40 : 355 ~ 358 [2004]
  • Isoflavone, phytic acid and oligosaccharide contents of domestic and imported soybean cultivars in Korea
    Ryoo SH Korean J. Food Nutr 17 : 229 ~ 235 [2004]
  • Iron-, zinc-, and magnesium-rich field peas (Pisum sativum L.) with naturally low phytic acid: A potential food-based solution to global micronutrient malnutrition
    Amarakoon D J. Food Comps. Anal 27 : 8 ~ 13 [2012]
  • Influence of plant extracts addition on the antioxidative properties of products obtained from green lentil seeds during in vitro digestion process
    Gumienna M Pol. J. Food Nutr. Sci 59 : 295 ~ 298 [2009]
  • Influence of phytate and low dietary calcium on calcium, phosphate and zinc metabolism by growing rats
    Lee JH J. Nutr. Health 26 : 145 ~ 155 [1993]
  • Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta
    Wójtowicz A LWT-Food Sci. Technol 59 : 1175 ~ 1185 [2014]
  • Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts
    Swieca M J. Sci. Food Agr 94 : 489 ~ 496 [2014]
  • Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)
    Wang N LWT-Food Sci. Technol 42 : 842 ~ 848 [2009]
  • In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques
    Swieca M Food Chem 138 : 1414 ~ 1420 [2013]
  • Improved release and metabolism of flavonoids by steered fermentation processes: A review
    Huynh NT Int. J. Mol. Sci 15 : 19369 ~ 19388 [2014]
  • Hypertension, nitric oxide, oxidants, and dietary plant polyphenols
    Galleano M Current Pharm. Biotechno 11 : 837 ~ 848 [2010]
  • High-fiber noodles and preparation method Naizhu. China Pattent CN 103989064 A
    Xu DF [2014]
  • Hettiarachchy NS, Erdman JW. Laboratory scale production of winged bean curd
    Kantha SS J. Food Sci 48 : 441 ~ 444 [1983]
  • Health preservation rice cake for auxiliary antihypertension and its production methods. China Patent CN 103549260
    Lu JY [2014]
  • Fortification of spaghetti with edible legumes. I. Pysicochemical, antinutritional, amino acid, and mineral composition
    Bahnassey Y Cereal Chem 63 : 210 ~ 215 [1986]
  • Food product having high dietary fiber content. WO Patent 2010124922 A1
    Olavi M [2010]
  • Extrusion cooking of lentil flour (Lens culinaris-Red)-corn starch-corn oil mixtures
    Dogan H Int. J. Food Prop 16 : 341 ~ 358 [2013]
  • Effects of food-related lifestyle on consumer nutrition attitude and food preference-focused on a married woman with young children-
    Lee IO Foodserv. Manag. Soc 17 : 201 ~ 227 [2014]
  • Effect of starter cultures on the fermentative characteristics of cheonggukjang
    Baek LM Korean. J. Food Sci. Technol 40 : 400 ~ 405 [2008]
  • Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)
    Hefnawy HTM Ann. Agr. Sci 56 : 61 ~ 65 [2011]
  • Effect of high calcium diet on the zinc and copper balance in Korean female adolescents
    Choi BY J. Korean Soc. Food Sci. Nutr 30 : 894 ~ 899 [2001]
  • Effect of heat treatment and mineral and vitamin supplementation on the nutritive use of protein and calcium from lentils (Lens culinaris M.) in growing rats
    Porres JM Nutrition 19 : 451 ~ 456 [2003]
  • Effect of fermentation on the antioxidant activity in plant-based foods
    Hur SJ Food Chem 160 : 346 ~ 356 [2014]
  • Effect of dietary zinc levels on cadmiuminduced hepatotoxicity in rats
    Cho SY J. Korean Soc. Food Sci. Nutr 23 : 574 ~ 580 [1994]
  • Effect of adding some legume flours on the nutritive value of cookies
    Faheid SMM Egypt J. Food Sci 19 : 147 ~ 159 [1991]
  • Development of chunggukjang adding the sword beans
    Kim SS Korea Soybean Soc 18 : 33 ~ 50 [2001]
  • Copper as an essential nutrient
    Olivares M Am. J. Clin. Nutr 63 : 791 ~ 796 [1996]
  • Cooking, roasting, and fermentation of chickpeas, lentils, peas, and soybeans for fortification of leavened bread
    Baik BK Cereal Chem 89 : 269 ~ 275 [2012]
  • Cooking and warm-holding: Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris)
    Candela M J. Agr. Food Chem 45 : 4763 ~ 4767 [1997]
  • Compositional studies of lentil (Lens culinaris Medik.) cultivars commonly grown in Pakistan
    Haq MZU Pak. J. Bot 43 : 1563 ~ 1567 [2011]
  • Chemopreventive effect of raw and cooked lentils (Lens culinaris L.) and soybeans (Glycine max) against azoxymethane-induced aberrant crypt foci
    Faris MAE Nutr. Res 29 : 355 ~ 362 [2009]
  • Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
    de Almeida Costa GE Food Chem 94 : 327 ~ 330 [2006]
  • Chemical composition and protein quality of lentils (Lens) consumed in Egypt
    El-Nahry FI Plant Food. Hum. Nutr 30 : 87 ~ 95 [1980]
  • Canned product from quail meat and method for its production. Russia Patent RU 2370041
  • Ca and P bioavailablity of processed Lentils as affected by dietary fiber and phytic acid content
    Urbano G Nutr. Res 19 : 49 ~ 64 [1999]
  • Biofortifying crops with essential mineral elements
    White PJ Trends Plant Sci 10 : 586 ~ 593 [2005]
  • Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
    Torino MI Food Chem 136 : 1030 ~ 1037 [2013]
  • Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
    Han H Int. J. Food Sci. Tech 43 : 1971 ~ 1978 [2008]
  • Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions
    Zou Y J. Agr. Food Chem 59 : 2268 ~ 2276 [2011]
  • Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition
    Barbana C Food Chem 127 : 94 ~ 101 [2011]
  • Analysis of apoptosis during hair follicle regression (catagen)
    Lindner G Am. J. Pathol 151 : 1601 ~ 1617 [1997]
  • Amino acids in seeds and seedlings of the genus Lens
    Rozan P Phytochemistry 58 : 281 ~ 289 [2001]
  • Amino acid composition of seed meals yam bean (Sphenostylis stenocarpa) and lima bean (Phaseolus lunatus)
    Evans IM J. Sci. Food Agr 25 : 919 ~ 922 [1974]
  • Advanced nutrition and human metabolism
    Groff JL Wadsworth Publishing Co : 375 ~ 383 [1995]
  • A process for the preparation of a ready-to-eat-puffed snack from pulses. Indian Patent IN 2005DE00751 A 20090619
    Suvendu B [2009]
  • A process for preparation of ready to cook indian lentil/cereal preparations and ready to cook indian lentil/cereal preparations thereof. Indian Patent IN 2008KO01232 A 20100122
    Agrawal, GD [2010]