Entrapment of Milk Nutrients during Cholesterol Removal from Milk by Crosslinked β-Cyclodextrin |
Ha, H.J.
(Department of Food Science and Technology, Sejong University)
Jeon, S.S. (Department of Food Science and Technology, Sejong University) Chang, Y.H. (Department of Food Science and Technology, Sejong University) Kwak, H.S. (Department of Food Science and Technology, Sejong University) |
1 | 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 |
2 | Alonso, L., Cuesta, P., and Gilliland, S. E. (2009) Effect of -cyclodextrin on trans fats, CLA, PUFA and phospholipids of milk fat. J. Am. Oil. Chem. Soc. 86, 337-342 DOI ScienceOn |
3 | 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 |
4 | Kim, H. Y., Bae, H. Y., and Kwak, H. S. (2008) Development of cholesterol-reduced Blue cheese made by crosslinked -cyclodextrin. Michwissenschaft. 63, 53-56 |
5 | 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 DOI ScienceOn |
6 | 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 DOI |
7 | Nagamoto, S. (1985) Cyclodextrin-expanding the development of their functions and applications. Chem. Econ. Engng. Rev. 17, 28-34 |
8 | Lopez, L. A., Alonso, P. C., and Gilliland, S. E. (2009) Analytical method for quantification -cyclodextrin in milk, cream and butter by LC. Chromatographia 69, 1089-1092 DOI ScienceOn |
9 | 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 DOI |
10 | 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 DOI |
11 | Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2005) Cholesterol removal from homogenized milk with crosslinked -cyclodextrin by adipic acid. Asian-Austral. J. Anim. Sci. 18, 1794-1799 과학기술학회마을 DOI |
12 | Cardwell, C. G. (1952) Industrial starch research. Chem. Eng. News 30, 514-517 DOI |
13 | Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2007) Optimizing cholesterol removal from cream using -cyclodextrin cross-linked with adipic acid. Int. J. Dairy Technol. 60, 31-36 DOI ScienceOn |
14 | 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 |
15 | 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 DOI ScienceOn |