1 |
Cho, I. S., Bae, H. C., and Nam, M. S. (2003) Fermentation properties of yogurt added by Lycii fructus, Lycii folium and Lycii cortex. Kor. J. Food Sci. Ani. Resour. 23, 250-261
|
2 |
Choi, S. Y. and Yoon, S. (1997) pH, titratable acidity, glucose content, viable cell counting and sensory evaluation of Bifidobacterium longum ATCC 15707 containing milk and soymilk during cold storage. Kor. J. Food Sci. Technol. 29, 115-119
|
3 |
Dubey, U. K. and Mistry, V. V. (1996) Growth characteristics of bifidobacteria in infant formulas. J. Dairy Sci. 79, 1146-1155
DOI
ScienceOn
|
4 |
Gupta, P. K., Chauhan, R. S., Singh, G. K., and Agrawal, D. K. (2001) Lactobacillus acidophilus as a potential probiotic. Advances in immunology and immunopathology. In Proceedings of a national symposium on immunomodulation in health and disease. Society for Immunology & Immunopathology, Pantnagar, India. pp. 66-69
|
5 |
Kato, I. K., Endo, K., and Yokokura, T. (1994) Effects of oral administration of Lactobacillus casei on antitumor responses induced by tumor resection in mice. Int. J. Immunopharmacol 16, 29-34
DOI
ScienceOn
|
6 |
Kim, G. Y. (1997) Functionality and nutrition of milk. Kor. Soybean Digest. 14, 113-117
|
7 |
Ko, Y. T. (1989) Acid production by lactic acid bacteria in soymilk treated by microbial protease or papain and preparation of soy yogurt. Kor. J. food Sci. Technol. 21, 379-386
|
8 |
Mistuoka, T. (1990) Bifidobacteria and their roles in human health. J. Industrial Microbiology 6, 263-268
DOI
|
9 |
Rasic, J. L., Vujicic, J. F., Skringjar M., and Vulic, M. (1992) Assinilation of cholesterol by some cultures of lactic acid bacteria and bifidobacteria. Biotechnol. Lett. 14, 39-44
DOI
|
10 |
Richmond, M. L., Barfuss, D. L., Harte, B. R., Gray, J. I., and Stine, C. M. (1982) Separation of carbohydrates in dairy products by high performance liquid chromatography. J. Dairy Sci. 65, 1394-1400
DOI
|
11 |
Son, Y. K., Son, J. R., Kim, K. J., Song, J., Kim, S. L., and Hwang, J. J. (1999) Lactic acid fermentation of soymilk extracted from soybean sprouts of lipoxygenase lacking cultivar 'Jinpumkong'. Kor. J. Intl. Agri. 12, 79-87
|
12 |
Yu, J. H., Saito, M., and Lee, K. H. (1985) Studies on the flavor components of fermented milk by L. bulgaricus CH-2 and Str. thermophilus. I. The change of volatile carbonyl compounds. Kor. J. Anim. Sci. 27, 42-46
|
13 |
Lee, I. S. (1997) Chemopreventive potentials of soymlk versus cow's milk against a variety of human diseases. Kor. Soybean Digest. 14, 108-112
|
14 |
Nagao, F., Nakayama, M., Muto, T., and Okumura, K. (2000) Effects of a fermented milk drink containing Lactobacillus casei strain Shirota on the immune system in healthy human subjects. Biosci. Biotechnol. Biochem. 64, 2706-2708
DOI
ScienceOn
|
15 |
Lee, S. Y. (1997) Development of dairy analogs using soybean. Kor. Soybean Digest. 14, 1-11.
|
16 |
Gilliland, S. E. (1990) Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol. Rev. 87, 175-188
DOI
|
17 |
Saidi, B. and Warthesen, J. J. (1989) Analysis and stability of orotic acid in milk. J. Dairy Sci. 72, 2900-2905
DOI
|
18 |
Jeon, K. S. and Hwang, I. K. (2002) The hydrolysis of isoflavones by Bifidobacterium sp. Int-57 during soymilk fermentation. Kor. Soybean Digest. 19, 42-47
|
19 |
Jeon, J. I., Galitzer, S. J., and Hennessy, K. J. (1984) Rapid determination of lactose and its hydrolyzates in whey and whey permeate by high performance liquid chromatography. J. Dairy Sci. 67, 884-887
DOI
|
20 |
Kim, C. H., Shin, Y. K., Baick, S. C., and Kim, S. K. (1999) Changes of oligosaccharide and free amino acid in soy yogurt fermented with different mixed cultures. Kor. J. Food Sci. Technol. 31, 739-745
|
21 |
Kamaly, K. M. (1997) Bifidobacteria fermentation of soybean milk. Food Res. Int. 30, 675-682
DOI
ScienceOn
|
22 |
Bae, H. C., Nam, M. S., and Lee, J. Y. (2002) Probiotic characterization of acid and bile-tolerant Lactobacillus salivarius subsp. salivarius from human faeces. Asian-Aust. J. Anim. Sci. 15, 1798-1807
|
23 |
Richardson, G. H. (1985) Standard methods for the examination of dairy products 15th ed. APHA. Am. Publ. Health Assoc. Inc. Washington DC. p. 133
|
24 |
Lee, J. E. and Lee, S. Y. (1997) Effects of the types and concentrations of sugars on the physicochemical and sensory characteristics of soy milks during storage. Kor. J. Soc. Food Sci. 13, 70-77
|
25 |
Kim, E. S., Chung, S. S., and Jo, J. S. (1990) Effect of pH, chemical composition and additives on stability of soymilk suspension. Kor. J. Food Sci. Technol. 22, 319-324
|
26 |
Rasic, J. L. and Kurmann, J. A. (1978) Yoghurt : scientific grounds, technology, manufacture and preparations., Technical Dairy Publishing House, Denmark. p. 428
|