Studies on the Development of Soybean Cheeses |
Hwang, Hyo-Jeong
(Dept. of Food and Nutrition, Sahmyook University)
Kang, Chin-Yang (Dept. of Pharmacy, Sahmyook University) Choi, Kwang-Jin (Smith College of Liberal Arts, Sahmyook University) Lee, Yu-Lim (Dept. of Food Science and Biotechnology, Sahmyook University) Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University) |
1 | MOHW. 2000. Food Code. Ministry of Health and Welfare |
2 | Kahlon TS, Chow FI, Knuckles BE, Chiu MM. 1993. Cholesterollowering effects in hamsters of -glucan-enriched barley fraction, dehulled whole barley, rice bran, and oat bran and their combinations. Cereal Chem 70:435-440 |
3 | KFDA. 2011. General test methods. In Korean Food Standard Codex. Korea Food Drug and Administration |
4 | Kim AR, Lee JJ, Cha SS, Chang HC, Lee MY. 2012. Effect of soybeans, chungkukjang, and doenjang on blood glucose and serum lipid profile in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 41:621-629 DOI |
5 | Kim CS, Shin HS. 1971. Studies on preparation of a cheese-like product from soybean milk. Korean J Food Sci Tech 3:57-63 |
6 | Kim DC, Kim DW, Lee SD, In MJ. 2006. Preparation of barley leaf powder tea and its quality characteristics. J Korean Soc Food Sci Nutr 35:734-737 DOI |
7 | Kim HR, Lee JH, Kim YS, Kim KM. 2007. Chemical characteristics and enzyme activities of Icheon Ge-Geol radish, Gangwha turnip, and Korean radish. Korean J Food Sci Technol 39:255-259 |
8 | Kim JH, Lee HJ. 1985. Characteristics of cheese manufactured by coprecipitation of whey and soy milk. Korean J Food Sci Technol 17:213-218 |
9 | Kim KS, Kim MJ, Park JS, Sohn HS, Kwon DY. 2003. Compositions of functional components of traditional Korean soybeans. Food Sci Biotechnol 12:157-160 |
10 | MFDS. 2014. Food Code II. pp.104-107. Ministry of Food and Drug Safety |
11 | Myung JE, Hwang IY. 2008. Functional components and antioxidative activities of soybean extracts. Korea Soybean Digest 25:23-29 |
12 | Packard VS. 1982. Human Milk and Infant Formula. p.50. Academic Press |
13 | Park JH, Chatpaisarn A, Ryu GH. 2017a. Effects of gluten and moisture contents on texturization of extruded soy protein isolate. J Korean Soc Food Sci Nutr 46:473-480 DOI |
14 | Park JH, Kang MS, Kim HI, Chun BH, Lee KH, Moon WK. 2003. Study on immuno-stimulating activity of -glucan isolated from the cell wall of yeast mutant Saccharomyces cerevisiae IS2. Korean J Food Sci Technol 35:488-492 |
15 | Park KH, Kim ZU. 1980. Preparation of cheese like product from soybean. J Appl Biol Chem 23:115-121 |
16 | Park SE, Seo SH, Kim EJ, Lee KM, Son HS. 2017b. Quality characteristics of string cheese prepared with barley sprouts. J Korean Soc Food Sci Nutr 46:841-847 |
17 | Chun HN. 2005. Development of Korean dairy industry-cheese. J Korean Dairy Technol Sci 23:161-166 |
18 | Choi C, Lim HW, Chon JW, Kim DH, Song KY, Kim SH, Kim H, Seo KH. 2018. Sensory evaluation of various gouda cheeses produced from raw milk. J Milk Sci Biotechnol 36:95-105 DOI |
19 | Choi KS, Kim YH, Shin KO. 2016. Effect of mulberry extract on the lipid profile and liver function in mice fed a high fat diet. Korean J Food Nutr 29:411-419 DOI |
20 | Chon JW, Park JH, Lee JI, Song KY, Kim DH, Kim HS, Hyeon JY, Seo KH. 2012. General composition of Mozzarella cheese made from concentrated milk derived by ultrafiltration. J Korean Dairy Sci Assoc 30:55-67 |
21 | Chun MS, Kim SJ, Noh BS. 2012. Analysis of free amino acids and flavors in fermented jujube wine by HPLC and GC/MS. Korean J Food Sci Technol 44:779-784 DOI |
22 | Gil NY, Kim SS, Park EJ, Lee ES, Lee KT, Hong ST. 2015. Emulsifying properties of octenyl succinic anhydride modified -glucan from barley. Korean J Food Sci Technol 47:217-223 DOI |
23 | Hwang IG, Jeong HS. 2012. Quality characteristics of waxy corn noodles containing defatted soybean powder. J Korean Soc Food Sci Nutr 41:1584-1590 DOI |
24 | Jeon WM, Han KS. 2003. Formation of cheese flavor and EMC technology. J Korean Dairy Technol Sci 21:88-96 |
25 | Jeong CH, Choi SG, Heo HJ. 2008. Analysis of nutritional components and evaluation of functional activities of Sasa borealis leaf tea. Korean J Food Sci Technol 40:586-592 |
26 | RDA. 2006. Food Composition TableI. 7th Rev. pp.78-79, 38-343. Rural Development Administration |
27 | Kim NO. 1992. Studies on the Gouda cheese qualities on the ripening periods. M.S. Thesis, Konkuk Univ. Seoul. Korea |
28 | Kim TY, Yoon IH, Kim JM, Chang CM. 1994. Changes in chemical components of soybean cheese making from cows milk added soybean curd. J Korean Soc Food Sci Nutr 23:837-844 |
29 | Park SY, Jang HL, Lee JH, Hwang MJ, Lee JS, Choi YM, Lee SH, Hwang JB, Seo DW, Nam JS. 2017c. Changes in fat-soluble components (fatty acids, vitamin A, and vitamin E) of different parts of chicken by different cooking methods. pp.227. 2017 KFN Int Symp Annual Meeting |
30 | Park YW. 1993. Characteristics of the soybean protein and its utilization. J Korean Soc Food Nutr 22:643-649 |
31 | Rudan MA, Barbano DM, Yun JJ, Kindstedt PS. 1999. Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J Dairy Sci 82:661-672 DOI |
32 | Lee WJ. 2007. Formation of cheese flavor compounds by amino acid catabolism. J Milk Sci Biotechnol 25:33-36 |
33 | Jeong CH, Shim KH. 2006. Chemical composition and antioxidative activities of Platycodon grandiflorum leaves and stems. J Korean Soc Food Sci Nutr 35:511-515 DOI |
34 | Kim WJ, Yoon TJ, Kim DW, Moon WK, Lee KH. 2010. Immunostimulating activity of beta-glucan isolated from the cell wall of mutant Saccharomyces cerevisiae, and its antiumor application in combination with cisplatin. Korean J Food Nutr 23:141-146 |
35 | Kirk EA, Sutherland P, Wang SA, Chait A, LeBoeuf RC. 1998. Dietary isoflavones reduce plasma cholesterol and atherosclerosis in C57BL/6 mice but not LDL receptor-deficient mice. J Nutr 128:954-959 DOI |
36 | Kontogiorgos V, Biliaderis CG, Kiosseoglou V, Doxastakis G. 2004. Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal -glucans of varying molecular size. Food Hydrocolloids 18:987-998 DOI |
37 | Kwoon TW, Song YS, Kim JS, Moon GS, Kim JI, Hong JH. 1998. Current research on the bioactive functions of soyfoods in Korea. Korea Soybean Digest 15:1-2 |
38 | Lee YC, Song DS, Yoon SK. 2003. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35:182-187 |
39 | Lee YJ, Yang HJ, Chun SS. 2011. Development of sulgidduk with Queso Blanco cheese. J Korean Soc Food Sci Nutr 40:75-580 |
40 | Ruiz-larrea MB, Mohan AR, Paganga G, Miller NJ, Bolwell GP, Rice-Evans CA. 1997. Antioxidant activity of phytoestrogenic isoflavones. Free Radic Res 26:63-70 DOI |
41 | Ryoo SH, Kim SR, Kim KT, Kim SS. 2004. Isoflavone, phytic acid and oligosaccharide contents of domestic and imported soybean cultivars in Korea. Korean J Food Nutr 17:229-235 |
42 | Santipanichwong R, Suphantharika M. 2009. Influence of different -glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions. Food Hydrocolloids 23:1279-1287 DOI |
43 | Shim JJ, Seo JH, Soh HS, Lee SP, Yoo BS. 2003. Rheological properties of soymilk and curd prepared with micronized full-fat soyflour. J Korean Soc Food Sci Nutr 32:75-81 DOI |
44 | Shon DH. 1997. Nutritional and bioactive components of soymilk and cow's milk (a review). Korea Soybean Digest 14:66-76 |
45 | Song M, Suh DK, Cheon DW, Son J, Park WS, Yoo J, Ham JS. 2017. Cheese consumption: A nationwide survey of Korean women aged 25 years and older. J Milk Sci Biotechnol 35:17-23 DOI |
46 | Yoo JY, Park WS, Han GS, Song MY, Jeong SG, Ham JS. 2017. Quality characteristics of low-fat Mozzarella cheese prepared at different cooking temperatures. J Milk Sci Biotechnol 35:47-54 DOI |
47 | Lim CW, Kang KK, Yoo YB, Kim BH, Bae SH. 2012. Dietary fiber and -glucan contents of Sparassis crispa fruit fermented with Lactobacillus brevis and Monascus pilosus. J Korean Soc Food Sci Nutr 41:1740-1746 DOI |
48 | McCollum JT, Williams NJ, Beam SW, Cosgrove S, Ettestad PJ, Ghosh TS, Kimura AC, Nguyen L, Stroika SG, Vogt RL, Watkins AK, Weiss JR, Williams IT, Cronquist AB. 2012. Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk Gouda cheese, 2010. J Food Prot 75:1759-1765 DOI |
49 | Van den Berg G, Meijer WC, Dusterhoft EM, Smit G. 2004. Gouda and related cheeses. In PF Fox (Ed.), Cheese: Chemistry, Physics and Microbiology. 3rd ed, vol. 2. p.103-135. Elsevier Academic Press |
50 | Wei H, Wei L, Frenkel K, Bowen R, Barnes S. 1993. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr Cancer 20:1-2 DOI |
51 | Yu JH, Shin WC, Pyun YR, Yang R. 1978. Preparation of cheese-like product using soybean milk. Korean J Food Sci Technol 10:231-236 |