인기 연구 키워드 :
인기 활용 키워드 :

Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice

강수현 유미상 김정미 박성권 이치호 이홍구 김수기 2018년

활용도
공유도
영향력

논문상세정보

- 저자 강수현 유미상 김정미 박성권 이치호 이홍구 김수기
- 참고문헌( 42)
유사주제 논문( 0)

인용/피인용

Biochemical, Microbiological, and Sensory Charac ...

' Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice' 의 참고문헌

흑마늘 농축액을 첨가한 요구르트의 제조와 품질특성
신정혜 [2010]
홍삼 추출물을 첨가한 요구르트의 항산화능
김순임 [2008]
재래식 된장에서 분리된 Bacillus licheniformis의 내열성 Protease 특성과 생산성
배영은 [2012]
스피루리나 첨가 요구르트의 저장 중 품질 특성 및 항산화능의 변화
손찬욱 [2008]
마카 열수추출물 첨가가 요구르트의 품질 및 항산화능에 미치는 영향
정해정 [2010]
단호박 가루를 첨가한 호상요구르트의 품질 특성
정현아 [2011]
Study of compressibility properties of yoghurt powder in order to prepare a complementary formulation
Moghbel A [2013]
Studies on antimicrobial activities of solvent extracts of different spices
Keskin D [2011]
Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)
Celik S [2003]
Regular consumption of vitamin D-fortified yoghurt during (Doogh) improved endothelial biomarkers in subjects with type 2 diabetes: A randomized double-blind clinical trial
Shab-Bidar S [2011]
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
유미상 [2014]
Purification and Characterization of a New Fibrinolytic Enzyme of Bacilluslicheniformis KJ-31, Isolated from Korean Traditional Jeot-gal
HWANG, KYUNG-JU [2007]
Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas
Wei X [2011]
Potential health benefits of combining yogurt and fruits based on their probiotic and prebiotic properties
Fernandez MA [2017]
Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver
Oboh G [2007]
Oligosaccharide profile in fruits and vegetables as sources of prebiotics and functional foods
Jovanovic-Malinovska R [2014]
Non-pungent Capsicum fermentation by B. subtilis P3-3 and its swimming endurance capacity in mice
Lee SM [2010]
Micellar transition state in casein between pH 5.5 and 5.0
Gastaldi E [1996]
Korean Food Standards Codex, General test method
Involvement of endoplasmic reticulum stress or capsaicin-induced apoptosis of human pancreatic cancer cells
Lin S [2013]
Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
Apostolidis E [2007]
In vitro and in vivo induction of apoptosis by capsaicin in pancreatic cancer cells on mediated ROS generation and mitochondrial death pathway
Zhang R [2008]
Impact of micronutrient fortified of yoghurt on micronutrient status markers and growth-a randomized double blind controlled trial among school children in Bangladesh
Sazawal S [2013]
Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, Chungkook-Jang
Kim Y [2004]
Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency
조상범 [2015]
Effects of capsaicin on induction of apoptosis and inhibition of adipogenesis in 3T3-L1 cells
Hsu CL [2007]
Effect of fermented pepper powder on body fat accumulation in mice fed a high-fat diet
Yeon SJ [2013]
Effect of composite yoghurt enriched acacia fiber and Bifidobacterium lactis
Min YW [2012]
Effect of air-drying temperature on physico-chemcial properties, antioxidant capacity, color and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Vega-Galvez A [2009]
Dietary polyphenols as modulators of brain functions: Biological actions and molecular mechanisms underpinning their beneficial effects
Vauzour D [2012]
Contents of polyphenols in fruit and vegetables
Cieślik E [2006]
Consumer acceptability and antioxidant potential of probiotic-yoghurt with spices
Illupapalayam VV [2014]
Chemistry and biochemistry of dietary polyphenols
Tsao, R [2010]
Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity
Howard LR [2000]
Capsaicin content and pungency of different Capsicum spp. cultivars
Sanatombi K [2008]
Biodegradation of Capsaicin by Bacillus licheniformis SK1230
조상범 [2014]
Biochemical and molecular analysis of some commercial samples of chilli peppers from Mexico
Troconis-Torres IG [2012]
Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.)
Materska M [2005]
Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese
Wahba NM [2010]
A review of the high concentration capsaicin patch and experiences in its use in the management of neuropatic pain
Baranidharan G [2013]
A randomized trial of yoghurt for prevention of antibiotic-associated diarrhea
Beniwal RS [2003]
10 Health attributes of yogurt and functional dairy products. In Development and manufacture of yogurt and other functional dairy products
Karagul-Yuceer Y [2016]

Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice

유사주제 논문( 0)

' Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice' 의 참고문헌

' Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice' 의 유사주제( ) 논문