1 |
Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15
과학기술학회마을
|
2 |
Shin SW. 2004. In vitro inhibitory activities of essential oils from Oenanthe javanica DC against Candida and Streptococcus species. Top Curr Chem 10: 325-329
과학기술학회마을
|
3 |
Kim TY, Kim JM, Cho NJ. 1994. Effect of coagulants on the quality of soybean curd added with cow's milk. Agric Chem Biotechnol 37: 370-378
과학기술학회마을
|
4 |
Lim BT, de Man JM, de Man L, Buzzel RI. 1990. Yield and quality of tofu as affected by soybeans and soymilk characteristics. Calcium sulphate coagulant. J Food Sci 55: 1088-1092, 1111
DOI
|
5 |
Mousavi Y, Adlercreutz H. 1993. Genistein is an effective stimulator of sex hormone binding globulin production in hepatocarcinoma human liver cancer cells and suppresses proliferation of these cells in culture. Steroids 58: 301-304
DOI
ScienceOn
|
6 |
Somekawa Y, Chiguchi M, Ishibashi T, Aso T. 2001. Soy intake related to menopausal symptoms, serum lipids, and bone mineral density in post menopausal Japanese women. Obstet Gynecol 97: 109-115
DOI
ScienceOn
|
7 |
Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (Omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092
과학기술학회마을
|
8 |
Choi YO, Chung HS, Youn KS. 2000. Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7: 256-261
과학기술학회마을
|
9 |
Jung JY, Cho EJ. 2003. The effect of green tea powder levels on storage characteristics of tofu. Korean J Soc Food Cookery Sci 18: 129-135
|
10 |
Lee KH, Azhar ME, Noryati I. 2000. Effect of thermal treatments on texture of soy protein isolate tofu. J Food Proc Preserv 24: 275-286
DOI
ScienceOn
|
11 |
Bernal VM, Smadja CH, Smith JL, Stanley DW. 1987. Interactions in protein/polysaccharide/calcium gels. J Food Sci 52: 1121-1125, 1136
DOI
|
12 |
Rhee HJ, Koh MS, Choi OJ. 1995. A study on the volatile constituents of the water dropwort (Oenanthe javanica DC)-according to extraction methods, parts and heating methods. Korean J Soc Food Sci 11: 386-395
과학기술학회마을
|
13 |
Karim AA, Suelebele GA, Azhar ME, Ping CY. 1999. Effect of carrageenan on yield and properties of tofu. Food Chem 66: 159-165
DOI
ScienceOn
|
14 |
Park YJ, Nam YL, Jeon BL, Oh NS, In MJ. 2003. Effects of garlic addition on quality and storage characteristics of soybean curd. J Korean Soc Agric Chem Biotechnol 46: 329-332
과학기술학회마을
|
15 |
Kim Dh, Lim MS, Kim YO. 1996. Effects of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25: 249-254
|
16 |
Lee KS, No HK, Meyers SP. 2001. Effect of chitosan as a coagulant on shelf-life of tofu prepared in commercial scale. Food Sci Biotechnol 10: 529-533
|
17 |
Lee JM, Kim NJ, Cho DH, Chung MY, Hwang KT, Kim HJ, Jun WJ, Park CS. 2006. Ethanol extracts of Oenanthe javanica modulates inflammatory response by inhibitionNF-kB mediated cyclooxygenase-2 expression in raw 264.7 macrophage. Food Sci Biotechol 15: 303-307
|
18 |
Noh HJ, Song KB. 2001. Isolation of an angiotensin converting enzyme inhibitor from Oenanthe javanica. Agric Chem Biotechnol 44: 98-99
|
19 |
AOAC 2000. Official methods of analysis. 17th ed. Association of official analytical chemists, Washington, DC
|
20 |
Messina MJ, Persky V, Setchell KDR, Barnes S. 1994. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr Cancer 21: 113-131
DOI
ScienceOn
|
21 |
Anderson JW, Johnstone BM, Cook-Newell MB. 1995. Meta analysis of the effects of soy protein on serum lipids. New Engl J Med 332: 276-282
DOI
ScienceOn
|
22 |
Mei J, Yeung SSC, Kung AWC. 2001. High dietary phytoestrogen intake is associated with higher bone mineral density in postmenopausal but not premenopausal women. J Clin Endocr Metab 86: 5217-5221
DOI
|
23 |
Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20: 144-150
과학기술학회마을
|
24 |
Morabito N, Crisafulli A, Vergara C, Gaudio A, Lasco A, Frisina N, D'Anna R, Corrado F, Pizzoleo MA, Cincotta M, Altavilla D, Lentile R, Squadrito F. 2002. Effects of genestein and hormone-replacement therapy on bone loss in early postmenopausal women: a randomized double-blind placebo-controlled study. J Bone Miner Res 17: 1904-1912
DOI
ScienceOn
|
25 |
Kim JY, Park GS. 2006. Quality characteristics and shelf-life of tofu coagulated by fruit juice of pomegranate. Korean J Food Cult 21: 644-652
|
26 |
Lee SJ, Chung ES, Park GS. 2006. Quality characteristics of tofu coagulated by apricot juice. Korean J Food Cookery Sci 22: 825-831
과학기술학회마을
|
27 |
Kim KT, Im JS, Kim SS. 1996. A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969
과학기술학회마을
|
28 |
Kim YS, Choi YM, Noh DO, Cho SY, Suh HJ. 2007. The effect of oyster shell powder on the extension of the shelf life of tofu. Food Chem 103: 155-160
DOI
ScienceOn
|
29 |
Koury SD, Hodges RE. 1968. Soybean proteins for human diets? J Am Diet Assoc 52: 480-483
|