References
- AOAC. (2006) Official methods of analysis. 18th ed, Association of Official Analytical Chemists, Washington, DC.
- Beales, N. (2004) Adaptation of Microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A Review. Compr. Rev. Food Sci. Food Safe. 3, 1-20. https://doi.org/10.1111/j.1541-4337.2004.tb00057.x
- Choi, K. H., Yoo, S. H., and Kwak, H. S. (2014) Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano-powdered red ginseng and powdered red ginseng during ripening. Int. J. Dairy Technol. 67, 348-357. https://doi.org/10.1111/1471-0307.12136
- Chung, H. S., Lee, Y. C., Rhee, Y. K., and Lee, S. Y. (2011) Consumer acceptance of ginseng food products. J. Food Sci. 76, 516-522. https://doi.org/10.1111/j.1750-3841.2011.02399.x
- Chung, T. H., Park, C., and Choi, I. H. (2015) Effects of Korean red ginseng marc with aluminum sulfate against pathogen populations in poultry litters. J. Ginseng Res. 39, 414-417. https://doi.org/10.1016/j.jgr.2015.06.005
- Cimo, A., Soltani, M., and Lui, E. (2013) Fortification of probiotic yogurt with ginseng (Panax quinquefolius) extract. J. Food Nutr. Disor. 2, 1-5.
- Fukuyama, N., Shibuya, M., and Orihara, Y. (2012) Antimicrobial polyacetylenes from Panax ginseng hairy root culture. Chem. Pharm. Bull. 60, 377-380. https://doi.org/10.1248/cpb.60.377
- Hashemi, S. M. B., Shahidi, F., Mortazavi, S. A., Milani, E., and Eshaghi, Z. (2016) Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh. Int. J. Dairy Technol. 69, 550-558. https://doi.org/10.1111/1471-0307.12292
- Jung, H. W., Kim, J. E., Seo, J. H., and Lee, S. P. (2010) Physicochemical and antioxidant properties of red ginseng marc fermented by Bacillus subtilis HA with mugwort powder addition. J. Korean Soc. Food Sci. Nutr. 39, 1391-1398. https://doi.org/10.3746/jkfn.2010.39.9.1391
- Kang, T. H., Park, K. J., and Kang, S. T. (2004) Preparation of ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc. J Korean Soc. Food Sci. Nutr. 33, 736-740. https://doi.org/10.3746/jkfn.2004.33.4.736
- Karnopp, A. R., Oliveira, K. G., de Andrade, E. F., Postingher, B. M., and Granato, D. (2017) Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chem. 233, 401-411. https://doi.org/10.1016/j.foodchem.2017.04.112
- Kim, J. H. (2007) Residue of organophosphorus and organochlorine pesticides in fresh ginseng and red ginseng extract. Korean J. Environ. Agr. 26, 337-342. https://doi.org/10.5338/KJEA.2007.26.4.337
- Kim, Y. J., Lee, G. D., and Choi, I. H. (2014) Effects of dietary supplementation of red ginseng marc and alpha-tocopherol on the growth performance and meat quality of broiler chicken. J. Sci. Food Agr. 94, 1816-1821. https://doi.org/10.1002/jsfa.6497
- Lee, S. B., Yoo, S., Ganesan, P., and Kwak, H. S. (2013a) Physicochemical and antioxidative properties of Korean nanopowdered white ginseng. Int. J. Food Sci. Technol. 48, 2159-2165.
- Lee, S. B., Ganesan, P., and Kwak, H. S. (2013b) Comparison of nanopowdered and powdered ginseng-added yogurt on its physicochemical and sensory properties during storage. Korean J. Food Sci. Ani. Res. 33, 24-30. https://doi.org/10.5851/kosfa.2013.33.1.24
-
Lee, S. H., Park, J. H., Cho, N. S., Yu, H. J., You, S., Cho, C. W., Kim, D. C., Kim, Y. H., and Kim, K. H. (2009) Sensory evaluation and bioavailability of red ginseng extract (
$Rg_{1},\;Rb_{1}$ ) by complexation with$\gamma$ -cyclodextrin. Korean J. Food Sci. Technol. 41, 106-110. - O'Sullivan, A. M., O'Callaghan Y. C., O'Grady, M. N., Waldron, D. S., Smyth, T. J., O'Brien, N. M., and Kerry, J. O. (2014) An examination of the potential of seaweed extracts as functional ingredients in milk. Int. J. Dairy Technol. 67, 182-193. https://doi.org/10.1111/1471-0307.12121
- Sah, B. N. P., Vasiljevic, T., McKechnie, S., and Donkor, O. N. (2016) Antibacterial and antiproliferative peptides in synbiotic yogurt - Release and stability during refrigerated storage. J. Dairy Sci. 99, 4233-4242. https://doi.org/10.3168/jds.2015-10499
- Seo, J. Y., Lee, C. W., Choi, D. J., Lee, J., Lee, J. Y., and Park, Y. I. (2015) Ginseng marc-derived low-molecular weight oligosaccharide inhibits the growth of skin melanoma cells via activation of RAW264.7 cells. Int. Immunopharmacol. 29, 344-353. https://doi.org/10.1016/j.intimp.2015.10.031
- Shah, N. P. and Ravula, R. R. (2000) Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust. J. Dairy Technol. 55, 139-144.
- Szente, L. and Szejtli, J. (2004) Cyclodextrins as food ingredients. Trends Food Sci. Technol. 15, 137-142. https://doi.org/10.1016/j.tifs.2003.09.019
- Tamamoto, L. C., Schmidt, S. J., and Lee, S. Y. (2010) Sensory properties of ginseng solutions modified by masking agents. J. Food Sci. 75, 341-347.
- Yildiz, F. (2016) Development and manufacture of yogurt and other functional dairy products, CRC press, Boca Raton, pp. 1-36.
Cited by
- Active components of mantis eggs and their immunomodulatory effect in a mouse model pp.1336-9563, 2019, https://doi.org/10.2478/s11756-018-0111-9
- Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract vol.101, pp.10, 2018, https://doi.org/10.3168/jds.2018-14690
- Pharmacological effects of ginseng on infectious diseases vol.27, pp.5, 2017, https://doi.org/10.1007/s10787-019-00630-4
- Lizhong decoction ameliorates ulcerative colitis in mice via modulating gut microbiota and its metabolites vol.104, pp.13, 2020, https://doi.org/10.1007/s00253-020-10665-1
- Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract vol.10, pp.3, 2017, https://doi.org/10.3390/foods10030639
- Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt vol.10, pp.9, 2017, https://doi.org/10.3390/antiox10091447