연구동향 분석

혼합발효를 통한 γ-aminobutyric acid와 펩타이드가 강화된 호상 요구르트 제조

임종순(Jong-Soon Lim) 이삼빈(Sam-Pin Lee) 2014년

논문상세정보
인용/피인용
' 혼합발효를 통한 γ-aminobutyric acid와 펩타이드가 강화된 호상 요구르트 제조' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 음료기술
  • bacillus subtilis
  • lactococcuslactis
  • peptide
  • set-typeyogurt
  • γ-aminobutyric acid
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
491 0

0.0%

' 혼합발효를 통한 γ-aminobutyric acid와 펩타이드가 강화된 호상 요구르트 제조' 의 참고문헌

  • 혈당강하형 요구르트 개발에 관한 연구
    조영훈 한국축산식품학회지 26 (2) : 257 ~ 262 [2006]
  • 유단백질 가수분해에 의해 생성된 저분자 Peptides의 항산화 활성
    우성호 한국축산식품학회지 29 (5) : 633 ~ 639 [2009]
  • 백년초 분말을 첨가한 발효유 제조 및 관능적 특성
    이조윤 동아시아식생활학회지 19 (6) : 967 ~ 974 [2009]
  • 마늘 분말을 첨가한 요구르트의 제조와 품질특성
    김경민 농업생명과학연구 44 (2) : 49 ~ 56 [2010]
  • 고초균과 유산균의 혼합배양에 의한 두유 요구르트의 발효 특성
    양밍 한국식품영양학회지 26 (2) : 273 ~ 279 [2013]
  • Yogurt as probiotic carrier food
    Lourens-Hattingh A Dairy 11 : 1 ~ 17 [2001]
  • Yoghurt: scientific grounds, technology, manufacture and preparations
    Raic JL Technical dairy publishing house [1978]
  • Utilization of fermented milk and it's health promotion
    Lee JL Korean Dairy Technol 17 : 58 ~ 71 [1999]
  • Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications
    Cagno RD Appl. Microbiol. Biot 86 : 731 ~ 741 [2010]
  • Structure and viscoelastic properties of set yoghurt with altered casein to whey protein ratios
    Puvanenthiran A Int. Dairy : 383 ~ 391 [2002]
  • Rheology and struc-ture of milk protein gels
    Vliet TV Curr. Opin. Colloid In 9 : 298 ~ 304 [2004]
  • Review; production and functionality of active peptides from milk
    Urista CM Food Sci. Technol. Int 17 : 293 ~ 317 [2011]
  • Ramachandra Rao HG. Effects of enzymatic modification of milk proteins on flavor and textural qualities of set yoghurt
    Hemantha Kumar HR Sci. Food Agr 81 : 42 ~ 45 [2001]
  • Quality characteristics of soy yogurt fermented with mixed lactic strain culture
    Kim SY Yonsei University [2001]
  • Production of γ-aminobutyric acid by Lactobacillus sp. isolated at traditional jeotgal
    Um JI Kyungpook National University [2005]
  • Production of probiotic cream cheese by utilizing Lactobacillus helveticus CU 631
    Song EH Anim. Sci. Technol 43 : 919 ~ 930 [2001]
  • Physicochemical and bacteriological properties of yogurt made by single or mixed cultures of L. bul-garicus and S. thermophilus
    Lee SH Food Sci. Technol 20 : 140 ~ 147 [1988]
  • Physicochemical and Functional Properties of Roasted Soybean Flour, Barley, and Carrot Juice Mixture Fermented by Solid-state Fermentation Using Bacillus subtilis HA
    손세진 Food Science and Biotechnology 20 (6) : 1509 ~ 1515 [2011]
  • Milk-clotting enzymes produced by culture of Bacillus subtilis natto
    Shieh CJ Biochem. Eng 43 : 85 ~ 91 [2009]
  • Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants
    Narayan VS Phytochemistry 29 : 367 ~ 375 [1990]
  • Korea Food & Drug Administration
    KFDA
  • Isolation of immuno-stimulating strain Bacillus pumilus jb-1 from Chungk-ook-jang and fermentational characteristics of Jb-1
    Kwon HY Microbial. Biotechnol 32 : 291 ~ 296 [2004]
  • Influence of the addition of fruit on the mineral content of yoghurts. Nutri-tional assessment
    Snchez-Segarra PJ Food Chem 71 : 85 ~ 89 [2000]
  • Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin
    Hosoi T Microbiol 46 : 892 ~ 897 [2000]
  • Impact of processing on bioactive proteins and peptides
    Korhonen, H. Trends Food Sci. Tech 9 : 307 ~ 319 [1998]
  • Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts
    Tzvetkova I Food Biochem 31 : 680 ~ 702 [2007]
  • Health and nutritional benefits from lactic acid bac-teria
    Gilliland SE FEMS Microbiol. Lett 87 : 175 ~ 188 [1990]
  • GABA productivity of Lactobacillus delbrueckii subsp. bulgaricus SP5 strain in goat milk yogurt
    Woo KT Hankyong National University [2012]
  • Fermentation characteristics of yoghurt using lactic acid bacteria with high exopolysaccharide production ability isolated from sourdough
    Jung SW Dongguk University [2007]
  • Enzymatic hydrolysis of defatted soy flour by three different protease and their effect on the functional properties of resulting protein hydrolysates
    Hr ková M Food Sci 20 : 7 ~ 14 [2002]
  • Enhancing the functionality of food proteins by enzymatic modification
    Panyam D Trends Food Sci. Tech 7 : 120 ~ 125 [1996]
  • Effect of anaerobically treated tea (Gabaron tea) on blood pres-sure of spontaneously hypertensive rats
    Tsushida T Agr. Chem. Soc. Jpn 61 : 1449 ~ 1451 [1987]
  • Development of functional fermented soy products by mixed culture of Bacillus sp. and lactic acid bacteria
    Shin MK Andong National University [2010]
  • Cleavage of structural proteins during the assembly of the head of bacteriophage T4
    Laemmli UK Nature 227 : 680 ~ 685 [1970]
  • Characterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.
    Sam-Pin Lee Food Science and Biotechnology 15 (5) : 704 ~ 709 [2006]
  • Change of volatile flavor compounds on yogurt manufactured with various commercial starter cultures during refrigerated storage
    Lim MR Food Sci. Ani. Resour 16 : 173 ~ 179 [1996]
  • Bioactive milk peptides: A prospectus
    Clare DA Dairy Sci 83 : 1187 ~ 1195 [2000]
  • Antimicrobial activity of Bacillus mega-terium strains
    Malanicheva IA Microbiolgy 81 : 196 ~ 204 [2012]
  • A bacteriocin of 5-kDa in size secreted by Bacillus subtilis 168
    Kwon GH Microbiol. Biotech-nol 38 : 163 ~ 167 [2010]