1 |
Adams, M. L., D. M. Sullivan, R. L. Smith and E. F. Richter. 1986. Evaluation of direct saponification method for determination of cholesterol in meats. J. AOAC. 69:844-846
|
2 |
Luallen, E. T. 1985. Starch as a functional ingredient. Food Technol. 39:59-63
|
3 |
Hwang, J. H., S. J. Lee and H. S. Kwak. 2005. Properties and cholesterol lowering effect of cholesterol-reduced milk supplemented with evening primrose oil. Asian-Aust. J. Anim. Sci. 18:1041-1047
DOI
|
4 |
Kwak, H. S., C. G. Nam and J. Ahn. 2001. Low cholesterol Mozzarella cheese obtained from homogenized and milk. Asian-Aust. J. Anim. Sci. 14:268- 275
DOI
|
5 |
Fleche, G. 1985. Chemical modification and degradation of starch. In: (Ed. G. M. Van Beynum and J. A. Roel) Starch conversion technology. Deckker, New York, NY, USA, pp. 73-99
|
6 |
Kim, J. J., S. H. Yu, W. M. Jeon and H. S. Kwak. 2006. The effect of evening primrose oil on chemical and blood cholesterol lowering properties of Cheddar cheese. Asian-Aust. J. Anim. Sci. 19:450-458
DOI
|
7 |
Sieber, R.1990. Cholesterol removal from animal food-Can it be justified? Fed. Dairy Res. Inst., Libefeld, Switzerland, pp. 375-387
|
8 |
Pyorala, K. 1987. Dietary cholesterol in relation to plasma cholesterol and coronary heart disease. Am. J. Clin. Nutr. 45:1176-1184
DOI
|
9 |
SAS Users Guide. 1985. Statistics Version 5; SAS Institute, Inc., Cary, NC
|
10 |
Szjetli, J. 1988. Cyclodextrin inclusion complexes. In (J. Szejtli) Cyclodextrin technology; Kluwer Akademic Publishers: Dordrecht, The Netherlands, pp. 79-170
|
11 |
Whistler, R. and R. Daniel. 1990. Function of polysaccharide. In: Food additives, Dekker, New York, NY, USA. pp. 399-406
|
12 |
Yen, G. C. and L. T. Tsui. 1995. Cholesterol removal from a lardmixture with . J. Food Sci. 60:561-564
DOI
ScienceOn
|
13 |
Grundy, S. M., D. Brheimer, H. Blackburn, W. V. Brown, P. O. Kwiterovich, F. Mattson, G. Schonfeld and W. H. Weidman. 1982. Rationale of the diet-heart statement of the American Heart Association Report of the Nutrition Committee. Circulation 65:839A-854A
DOI
ScienceOn
|
14 |
Davidson, S. 1990. Low cholesterol milk and eggs. Rural Res. 148:27-28
|
15 |
Gurr, M. I. 1992. Dietary lipids and coronary disease: old evidence, new perspectives and progress. Lipid Res. 31:195-243
DOI
ScienceOn
|
16 |
Jung, T. H., H. S. Park and H. S. Kwak. 2005. Optimization of cholesterol removal by crosslinked in egg yolk. Food Sci. Biotechnol. 14:79-797
과학기술학회마을
|
17 |
Carleton, R. A., L. Finberg, J. Flora, D. S. Goodman, S. M. Grundy, S. Havas, G. T. Hunter, D. Kritchevsky, R. M. Lauer, R. V. Lueoker, A. G. Ramirez, L. Van Horn, W. B. Stason and J. Stokes. 1991. Report of the expert panel on population strategies for blood cholesterol reduction. Circulation 83:2154-2232
DOI
ScienceOn
|
18 |
Courregelongue, J. and J. P. Maffrand. 1989. Process for eliminating cholesterol contained in a fatty substance of animal origin and the fatty substance with reduced cholesterol obtained. United States Patent USP 4880573
|
19 |
Hamerstrand, G. E., B. T. Hofreiter and C. L. Mehltretter. 1959. Determination of the extent of reaction between epichlorohydrin and starch. 37:519-524
|
20 |
Jung, T. H., H. S. Park and H. S. Kwak. 2005. Optimization of cholesterol removal by crosslinked in egg yolk. Food Sci. Biotechnol. 14:79-797
과학기술학회마을
|
21 |
Jung, T. H., J. J. Kim, S. H. Yu, J. Ahn and H. S. Kwak. 2005. Properties of chosleterol-reduced butter and effect of gammalinolenic acid added butter on blood cholesterol. Asian-Aust. J. Anim. Sci. 18:1646-1654
DOI
|
22 |
Kwak, H. S., H. M. Suh, J. Ahn and H. J. Kwon. 2001. Optimization of recycling process for cholesterol removal in cream. Asian-Aust. J. Anim. Sci. 14:548-552
DOI
|
23 |
Makoto, K., O. Akio and S. Reijiro. 1992. Cholesterol removal from animal with cyclodextrin by inclusion. Japan Patent 4,168,198
|
24 |
Oakenfull, D. G. and G. S. Sihdu. 1991. Cholesteorl reduction. International Patent, 91/11114
|
25 |
Schroder, B. G. and R. J. Baer. 1990. Utilization of cholesterolreduced milk fat in fluid milks. Food Technol. Nov. 145-148
|
26 |
Kwak, H. S., S. H. Kim, E. M. Han and J. Ahn. 2005. Effect of crosslinked on quality of cholesterol-reduced cream cheese. Asian-Aust. J. Anim. Sci. 18:584-589
DOI
|
27 |
Kwak, H. S., C. S. Chung and J. Ahn. 2002. Flavor compounds of cholesterol-reduced Cheddar cheese slurries. Asian-Aust. J. Anim. Sci. 15:117-123
DOI
|
28 |
Kwak, H. S., C. S. Chung and J. Ahn. 2002. Flavor compounds of cholesterol-reduced Cheddar cheese slurries. Asian-Aust. J. Anim. Sci. 15:117-123
DOI
|
29 |
Han, E. M., S. H. Kim, J. Ahn and H. S. Kwak. 2005. Cholesterol removal from homogenized milk with crosslinked by adipic acid. Asian-Aust. J. Anim. Sci. 18: 1794-1799
과학기술학회마을
DOI
|