1 |
FAO/WHO (2002) Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) working group report on drafting guidelines for the evaluation of probiotics in food, London, Ontario, Canada
|
2 |
Homma N (1998) Bifidobacteria as a resistance factor in human beings. Biosci Microflora, 7, 35-43
|
3 |
Uda Y, Osawa Y, Takayama M, Suzuki K, Maeda Y (1988) Free and soluble bound phenolic acids in some cruciferous vegetables. Nippon Shokuhin Kogyo Gakkaishi 35, 360-366
DOI
|
4 |
Ahn HY, Park KR, Kim YR, Cha JY, Cho YS (2013) Chemical Characteristics in Fermented Cordycepinenriched Cordyceps militaris. J Life Sci, 23, 1032-1040
DOI
|
5 |
Cho Y, Lee HS (1991) Effect of lactic acid bacteria and temperature on kimchi fermentation. Korean J Food Cook Sci, 7, 89-95
|
6 |
Yi JH, Cho Y, Hwang IK (1998) Fermentative characteristics of Kimchi prepared by addition of different kinds of minor ingredients. Korean J Food Cook Sci, 14, 1-8
|
7 |
Asao M, Wantanabe K (2010) Functional and bioactive properties of quinoa and amaranth. Food Sci Technol Res, 16, 163-168
DOI
|
8 |
Kim KJ, Ryu MK, Kim SS (1982) Chungkook-jang koji fermentation with rice straw. Korean J Food Sci Technol, 14, 301-308
|
9 |
Kim KH, Yun YS, Chun SY, Yook HS (2012) Antioxidant and antibacterial activities of grape pomace fermented by various microorganisms. J Korean Soc Food Sci Nutr, 41, 1049-1056
DOI
|
10 |
Kang DH, Kim HS (2010) Characterization and anti-Helicobacter pylori activity of Xanthium strumarium L. extract on lactic acid fermentation. KSBB, 25, 244-250
|
11 |
Kim SY, Lee HJ, Park JH, Kim RY, Cheong HS, Park EJ (2013) Effect of fermentation on the metabolic activities of pine needle juice. J Korean Soc Foof Sci Nutr, 42, 325-334
DOI
|
12 |
Shin S, Park SS, Lee HM, Hur JM (2014) Effects of fermented chicory fiber on the improvement of intestinal function and constipation. J Korean Soc Food Sci Nutr, 43, 55-59
DOI
|
13 |
Lee NY (2013) Antioxidant effect and tyrosinase inhibition activity of seaweeds ethanol extracts. J Korean Soc Food Nutr, 42, 1893-1898
DOI
|
14 |
Kim SS, Kim SY, Lee WJ (1998) Microwave vacuum drying of germinated brown rice as a potential raw material for enzyme food. Korean J Food Sci Technol, 30, 1107-1113
|
15 |
KFDA (2010) Food Code. Korea Food and Drug Administration, Seoul, Korea, 239-240
|
16 |
Seo JS, Kim YC, Hong JH (2014) Effect of meju shapes and strains on the chemical composition of soybean paste. J Korean Soc Food Sci Nutr, 15, 1-9
|
17 |
Lee JH, Moon HI, Lee JI, Kang CW, Lee ST (1996) Isolation and identification of squalene and antineoplastic activity of its residue extract in amaranth. Korean J Crop Sci, 41, 450-455
|
18 |
Jung HK, Jeong YS, Youn KS, Kim DI, Hong JH (2009) Quality characteristics of soybean paste (Doenjang) prepared with Bacillus subtilis DH3 expressing high protease levels and deep-sea water. Korean J Food Preserv, 16, 348-354
|
19 |
Lee JH, Kim KJ, Lee JI, Lee ST, Ryu SN (1996) Functional ingredient and their some variance in amaranth and quinoa. Korean J Crop Sci, 41, 145-165
|
20 |
He HP, Cai Y, Sun M, Corke H (2002) Extraction and purification of squalene from Amaranthus grain. J Agric Food Chem, 50, 368-372
DOI
|
21 |
Choi CR, Choi HJ, Kim SR, Lee JH, Shin MS (2000) Comparison of characteristics of amaranth starches isolated from five cultivars grown in Korea. Korean J Food Sci Technol, 32, 252-257
|
22 |
Kim JS, Ryoo HJ (2002) Application to the biscuits manufacture of processed amaranth seeds. Korean J Food Nutr, 15, 321-325
|
23 |
Choi HS (2011) Effect of adding amaranth powder on noodle quality. Korean J Food Nutr, 4, 664-669
|
24 |
Kunitz M (1947) Crystalline soybean trypsin inhibitor II. General properties. J Gen Physiol, 30, 291-310
DOI
|
25 |
Biois MS (1958) Antioxidant determinations by the use of a stable free radical. nature, 181, 1199-1200
DOI
|
26 |
Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK (2000) Production and seqaration of antihypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol, 43, 247-252
|
27 |
singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 16, 144-158
|
28 |
Jimenez-Aguilar DM, Ortega-Regules AE, Lozada-Ramirez JD, Perez MCI, Vernon-Carter EJ, Welti-Chanes J (2011) Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. J food comp anal, 24, 889-894
DOI
|
29 |
Lowry OH, Rosenbrough NJ, Farr A, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem, 193, 265-275
|
30 |
Saha AK, Brewer CF (1994) Determination of the concentrations of oligosaccharides, complex type carbohydrates, and glycoproteins using the phenolsulfuric acid method. Carbohydr Res, 254, 157-167
DOI
|
31 |
Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem, 239, 70-76
DOI
|
32 |
Oyaizu M (1986) Studies on products of browning reaction-antioxidative activities of products of browning reaction prepared from glucosamine. Jap J Nutr, 44, 307-315
DOI
|
33 |
Watanabe J, Kawabata J, Kurihara H, Niki R (1997) Isolation and identification of alpha-glucosidase inhibitors from tochu-cha (Eucommia ulmoides). Biosci biotech biochem, 61, 177-178
DOI
|
34 |
Cushman DW, Cheung HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol, 20, 1637-1648
DOI
|
35 |
Yang SJ, Lee DH, Park HM, Jung HK, Park CS, Hong JH (2014) Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang. Korean J Food Preserv, 21, 286-293
DOI
|