References
- Adams, M. L., Sullivan, D. M., Smith, R. L., and Richer, E. F. (1986) Evaluation of direct saponification method in determination of cholesterol in meats. J. Assoc. Anal. Chem. 69, 844-846
-
Alonso, L., Cuesta, P., and Gilliland, S. E. (2009) Effect of
$\beta$ -cyclodextrin on trans fats, CLA, PUFA and phospholipids of milk fat. J. Am. Oil. Chem. Soc. 86, 337-342 https://doi.org/10.1007/s11746-009-1355-x - Cardwell, C. G. (1952) Industrial starch research. Chem. Eng. News 30, 514-517 https://doi.org/10.1021/cen-v030n006.p514
-
Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2005) Cholesterol removal from homogenized milk with crosslinked
$\beta$ -cyclodextrin by adipic acid. Asian-Austral. J. Anim. Sci. 18, 1794-1799 https://doi.org/10.5713/ajas.2005.1794 -
Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2007) Optimizing cholesterol removal from cream using
$\beta$ -cyclodextrin cross-linked with adipic acid. Int. J. Dairy Technol. 60, 31-36 https://doi.org/10.1111/j.1471-0307.2007.00296.x - Hodgin, J. C., Howard, P. Y., and Ball, D. M. (1983) An automated device for in situ pre-column derivatization and injection of amino acids for HPLC analysis. J. Chromatogr. Sci. 221, 503-507
- Ikins, W. G., Kwak, H. S., Zink, G. S., and Jeon, I. J. (1988) Comparison of methods for quantitation of free fatty acids in cheese. J. Food Sci. 53, 1915-1916 https://doi.org/10.1111/j.1365-2621.1988.tb07878.x
-
Kim, H. Y., Bae, H. Y., and Kwak, H. S. (2008) Development of cholesterol-reduced Blue cheese made by crosslinked
$\beta$ -cyclodextrin. Michwissenschaft. 63, 53-56 - Kim, J. J., Jung, T. H., Ahn, J., and Kwak, H. S. (2006) Properties of cholesterol-reduced butter made with β-cyclodextrin and added evening primrose oil and phytosterols. J. Dairy Sci. 89, 4503-4510 https://doi.org/10.3168/jds.S0022-0302(06)72498-5
- Kim, S. H., Han, E. M., Ahn, J., and Kwak, H. S. (2005) Effect of crosslinked β-cyclodextrin on quality of cholesterol-reduced cream cheese. Asian-Austral. J. Anim. Sci. 18, 584-589 https://doi.org/10.5713/ajas.2005.584
- Kwak, H. S. and Jeon, I. J. (1988) Comparison of high performance liquid chromatography and enzymatic method for the measurement of lactose in milk. J. Food Sci. 53, 975-976 https://doi.org/10.1111/j.1365-2621.1988.tb09002.x
- Lee, S. J., Hwang, J. H., Lee, S., Ahn, J., and Kwak, H. S. (2007) Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt. Int. J. Dairy Technol. 60, 22-30 https://doi.org/10.1111/j.1471-0307.2007.00294.x
- Lindroth, P. and Mopper, K. (1979) High performance liquid chromatographic determination of subpicomole amounts of amino acids by precolumn fluorescences derivatization with o-phthaldehyde. Anal. Chem. 52, 1667-1674
-
Lopez, L. A., Alonso, P. C., and Gilliland, S. E. (2009) Analytical method for quantification
$\beta$ -cyclodextrin in milk, cream and butter by LC. Chromatographia 69, 1089-1092 https://doi.org/10.1365/s10337-009-1022-2 - Nagamoto, S. (1985) Cyclodextrin-expanding the development of their functions and applications. Chem. Econ. Engng. Rev. 17, 28-34
Cited by
- Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk vol.2013, 2013, https://doi.org/10.1155/2013/215305
- Entrapment of nutrients during cholesterol removal from cream by crosslinked β-cyclodextrin vol.63, pp.1, 2010, https://doi.org/10.1111/j.1471-0307.2009.00538.x
- Concentration of n-3 polyunsaturated fatty acids in cholesterol-reduced cod-liver oil by lipases vol.46, pp.7, 2011, https://doi.org/10.1111/j.1365-2621.2011.02639.x