References
- Xiao J, Zhang Y, Yang Z (2014) Lactic Acid Bacteria in Health and Disease. In: Lactic Acid Bacteria, Springer, Dordrecht, Netherlands, p 303-374
- Kwon SJ (2016) Effect of addition of aronia juice on the fermentation and physicochemical properties of yogurt. MS Thesis, Kyungpook National University, Korea, p 1
- Bang BH, Jeong EJ (2007) A study on manufacturing black soybean yogurt. Korean J Food Nutr, 20, 289-294
- Hong SM, Gu MS, Chung EC, Kang PG, Kim CH (2015) Quality characteristics of yogurt prepared with rice bran Streptococcus thermophilus and Lactobacillus casei. J Milk Sci Biotechnol, 33, 17-25
- Gilliland SE (1989) Acidophilus milk products: A review of potential benefits to consumers. J Dairy Sci, 72, 2483-2494 https://doi.org/10.3168/jds.S0022-0302(89)79389-9
- Kim HK (2002) Probiotic charaterization of lactic acid bacteria used for fermented milk. MS Thesis, Chungnam National University, Korea, p 48-52
- Anderson JW, Gilliland SE (1999) Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans. J Am Coll Nutr, 18, 43-50 https://doi.org/10.1080/07315724.1999.10718826
- Kang HN, Kim CJ (2009) Lactobacillus bulgaricus fermentation characteristics of yogurt with added buckwheat sprout. J Korean Soc Food Cult, 24, 90-95
- Cho JR, Kim JH, In MJ (2007) Effect of garlic powder on preparation and quality characteristics of yogurt. J Korean Soc Appl Biol Chem, 50, 48-52
- Oh HS, Kang ST (2015) Quality characteristics and antioxidant activity of yogurt added with acanthopanax powder. Korean J Food Sci Technol, 47, 765-771 https://doi.org/10.9721/KJFST.2015.47.6.765
- Lee YJ, Kim SI, Han YS (2008) Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J Food Nutr, 21, 135-142
- Kang BS, Kim JI, Moon SW (2012) Quality characteristics of yogurt added with Sansuyu (Corni fructus) extracts. Korean J Culinary Res, 18, 180-190
- Cho YS, Kim SI, Han YS (2008) Effect of slander glasswort extract yogurt on quality during storage. Korean J Food Cook Sci, 24, 212-221
- Lee MJ, Kim KS, Kim YK, Park JC, Kim HS, Choi JS, Kim KJ (2013) Quality characteristics and antioxidant activity of yogurt added with whole barley flour. Korean J Food Sci Technol, 45, 721-726 https://doi.org/10.9721/KJFST.2013.45.6.721
- Cha WS, Cho MJ, Ding JL, Shin HJ (2008) Nutritional component analysis of green tea tree's root and seed. KSBB J, 23, 387-391
- Lee HJ (2011) Studies on free and bound aroma compounds in green tea and fermented tea. MS Thesis, Kyunghee University, Korea, p 1
- Park KR, Lee SG, Nam TG, Kim YJ, Kim YR, Kim DO (2009) Comparative analysis of catechins and antioxidant capacity in various grades of organic green teas grown in Boseong, Korea. Korean J Food Sci Technol, 41, 82-86
- Park JH, Kim YO, Kug YI, Cho DB, Choi HK (2003) Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr, 32, 1021-1025 https://doi.org/10.3746/jkfn.2003.32.7.1021
- Serafini M, Ghiselli A, Ferro-Luzzi A (1996) In vivo antioxidant effect of green and black tea in man. Eur J Clin Nutr, 50, 28-32
- Seeram NP, Henning SM, Niu Y, Lee R, Scheuller HS, Heber D (2006) Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. J Agric Food Chem, 54, 1599-1603 https://doi.org/10.1021/jf052857r
- Bursill CA, Abbey M, Roach PD (2007) A green tea extract lowers plasma cholesterol by inhibiting cholesterol synthesis and upregulating the LDL receptor in the cholesterol-fed rabbit. Atherosclerosis, 193, 86-93 https://doi.org/10.1016/j.atherosclerosis.2006.08.033
- Suganuma M, Okabe S, Sueoka N, Sueoka E, Matsuyama S, Imai K, Nakachi K, Fujiki H (1999) Green tea and cancer chemoprevention. Mutat Res-Fundam Mol Mech, mutagen, 428, 339-344 https://doi.org/10.1016/S1383-5742(99)00059-9
- Amarowicz R, Pegg RB, Bautista DA (2000) Antibacterial activity of green tea polyphenols against Escherichia coli K 12. Nahrung, 44, 60-62 https://doi.org/10.1002/(SICI)1521-3803(20000101)44:1<60::AID-FOOD60>3.0.CO;2-L
- Kim SB, Lee MJ, Hong J, Li C, Smith TJ, Yang GY, Seril DN, Yang CS (2000) Plasma and tissue levels of tea catechins in rats and mice during chronic consumption of green tea polyphenols. Nutr Cancer, 37, 41-48 https://doi.org/10.1207/S15327914NC3701_5
- Nakachi K, Matsuyama S, Miyake S, Suganuma M, Imai K (2000) Preventive effects of drinking green tea on cancer and cardiovascular disease: Epidemiological evidence for multiple targeting prevention. BioFactors, 13, 49-54 https://doi.org/10.1002/biof.5520130109
- AOAC (2000) Official Method of Analysis of AOAC. 17th ed, International Association of Official Analytical Communities, Gaithersburg, MD, USA, p 1-26
- KFDA (2010) Korean food & Drug administration food code. Seoul, Korea, p 3-25
- Amerine MA, Ough CS (1980) Methods for Analysis of Musts and Wines. John Wiley and Sons Ltd, New York, NY, USA, p 176-180
- Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
- Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power" the FRAP assay. Anal Biochem, 239, 70-76 https://doi.org/10.1006/abio.1996.0292
- Khanizadeh S, Tsao R, Rekika D, Yang R, Charles MT, Rupasinghe HPV (2008) Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Compos Anal, 21, 396-401 https://doi.org/10.1016/j.jfca.2008.03.004
- SAS (2004) SAS/STAT 9.3 user's guide. SAS Institute Inc, Cary, NC, USA, p 313-383
- Kroger M, Weaver JC (1973) Confusion about yogurtcompositional and otherwise. J Milk Food Technol, 36, 388-391 https://doi.org/10.4315/0022-2747-36.7.388
- Wee JH, Park KH (1997) Retardation of kimchi fermentation and growth inhibition of related microorganisms by tea catechins. Korean J Food Sci Technol, 29, 1275-1280
- Choi OJ, Choi KH (2003) The physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr, 32, 356-362 https://doi.org/10.3746/jkfn.2003.32.3.356
- Davis JG (1970) Laboratory control of yogurt. Dairy ind, 35, 139-144
- Kim SH (2014) Characteristics of lactic acid fermentation of plum juice by Lactobacillus plantarum KLAB21 possessing antimutagenic effects. MS Thesis, Kyungpook National University, Korea, p 32
- Bang BH, Park HH (2000) Preparation of yogurt added with green tea and mugwort tea and quality characteristics. J Korean Soc Food Sci Nutr, 29, 854-859
- Park HJ, Kim SI, Lee YK, Han YS (1994) Effect of green tea on kimchi quality and sensory characteristics. Korean J Food Cook Sci, 10, 315-321
- Son CW, Shin YM, Shim HJ, Kim MH, Kim MY, Lee KJ, Kim MR (2008) Changes in the quality characteristics and antioxidant activities of yoghurts containing spirulina during storage. J East Asian Soc Dietary Life, 18, 95-103
- Park GS, Lee SJ (1999) Effects of Job's tears powder and green tea powder on the characteristics of quality of bread. J Korean Soc Food Sci Nutr, 28, 1244-1250
- Kim SI (2010) Studies on the physicochemical and sensory properties of fresh pork and cooked products prepared with green tea extract. Ph D Thesis, Sejong University, Korea, p 12, p 49-50
- Cho JY, Jo YL, Son GH, Kim SJ, Ma SJ, Moon JH, Park KH (2014) Manufacture of green tea-Makgeolli and its free radical-scavenging activity. J Kor Tea Soc, 20, 71-76
- Lee MJ, Kwon DJ, Park OJ (2007) The comparison of antioxidant capacities and catechin contents of Korean commercial green, oolong, and black teas. Korean J Food Culture, 22, 449-453
- Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ (1999) Quality changes of Sulgiduk added green tea powder during storage. J Korean Soc Food Sci Nutr, 28, 1064-1068
Cited by
- The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts vol.26, pp.3, 2017, https://doi.org/10.11002/kjfp.2019.26.3.274
- Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered Green Tea vol.50, pp.10, 2017, https://doi.org/10.3746/jkfn.2021.50.10.1082