최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of dairy science and biotechnology, v.39 no.4, 2021년, pp.129 - 144
김태진 (건국대학교 수의과대학 및 원헬스연구소) , 서건호 (건국대학교 수의과대학 및 원헬스연구소) , 천정환 (경인여자대학교 펫토탈케어과) , 윤혜영 (건국대학교 수의과대학 및 원헬스연구소) , 김현진 (건국대학교 수의과대학 및 원헬스연구소) , 김영선 (건국대학교 수의과대학 및 원헬스연구소) , 김빈 (건국대학교 수의과대학 및 원헬스연구소) , 정동관 (고신대학교 식품영양학과) , 송광영 (건국대학교 수의과대학 및 원헬스연구소)
Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow's milk. Furthe...
Fructuoso I, Romao B, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, et al. An overview on nutritional aspects of plant-based beverages used as substitutes for cow's milk. Nutrients. 2021;13:2650.
Haas R, Schnepps A, Pichler A, Meixner O. Cow milk versus plant-based milk substitutes: a comparison of product image and motivational structure of consumption. Sustainability. 2019;11:5046.
Paul AA, Kumar S, Kumar V, Sharma R. Milk analog: plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr. 2020;60:3005-3023.
Makinen OE, Wanhalinna V, Zannini E, Arendt EK. Foods for special dietary needs: non-dairy plant-based milk substitutes and fermented dairy-type products. Crit Rev Food Sci Nutr. 2016;56:339-349.
Vanga SK, Raghavann V. How well do plant based alternatives fare nutritionally compared to cow's milk? J Food Sci Technol. 2018;55:10-20.
Grant CA, Hicks AL. Comparative life cycle assessment of milk and plant-based alternatives. Environ Eng Sci. 2018;35:1235-1247.
Akin Z, Ozcan T. Functional properties of fermented milk produced with plant proteins. LWT-Food Sci Technol. 2017;86:25-30.
Worku A, Sahu O. Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans). Biotechnol Rep. 2017;16:5-11.
Ojha P, Adhikari R, Karki R, Mishra A, Subedi U, Karki TB. Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour. Food Sci Nutr. 2018;6:47-53.
Ozdemir B, Yucel SS, Okay Y. Health properties of almond. J Hyg Eng Des. 2016;17:28-33.
Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulic V, et al. A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms. J Appl Microbiol. 2018;125:16-35.
Chhabra GS, Liu C, Su M, Venkatachalam M, Roux KH, Sathe SK. Effects of the Maillard reaction on the immunoreactivity of amandin in food matrices. J Food Sci. 2017;82:2495-2503.
Rodriguez-Lagunas MJ, Vicente F, Pereira P, Castell M, Perez-Cano FJ. Relationship between cocoa intake and healthy status: a pilot study in university students. Molecules. 2019;24:812.
Ludovici V, Barthelmes J, Nagele MP, Enseleit F, Ferri C, Flammer AJ, et al. Cocoa, blood pressure, and vascular function. Front Nutr. 2017;4:36.
Ramos S, Martin MA, Goya L. Effects of cocoa antioxidants in type 2 diabetes mellitus. Antioxidants. 2017;6:84.
Fernando WMADB, Martins IJ, Goozee KG, Brennan CS, Jayasena V, Martins RN. The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action. Br J Nutr. 2015;114:1-14.
Ekanayaka RA, Ekanayaka NK, Perera B, De Silva PG. Impact of a traditional dietary supplement with coconut milk and soya milk on the lipid profile in normal free living subjects. J Nutr Metab. 2013;2013:481068.
Frassinetti S, Moccia E, Caltavuturo L, Gabriele M, Longo V, Bellani L, et al. Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts. Food Chem. 2018;262:56-66.
Crescente G, Piccolella S, Esposito A, Scognamiglio M, Fiorentino A, Pacifico S. Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value. Phytochem Rev. 2018;17:733-749.
Wang Q, Jiang J, Xiong YL. High pressure homogenization combined with pH shift treatment: a process to produce physically and oxidatively stable hemp milk. Food Res Int. 2018;106:487-494.
Teh SS, Birch EJ. Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrason Sonochem. 2014;21:346-353.
Jayamanohar J, Devi PB, Kavitake D, Priyadarisini VB, Shetty PH. Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.). LWT-Food Sci Technol. 2019;101:703-710.
Kumar S, Verma AK, Das M, Jain SK, Dwivedi PD. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption. Nutrition 2013;29:821-827.
Nikmaram N, Dar BN, Roohinejad S, Koubaa M, Barba FJ, Greiner R, et al. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview. J Sci. Food Agric. 2017;97:2681-2689.
Sang S, Chu Y. Whole grain oats, more than just a fiber: role of unique phytochemicals. Mol Nutr Food Res. 2017;61:1600715.
Sterna V, Zute S, Brunava L. Oat grain composition and its nutrition benefice. Agric Agric Sci Procedia. 2016;8:252-256.
Bei Q, Liu Y, Wang L, Chen G, Wu Z. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. J Funct Foods. 2017;32:185-194.
Arya SS, Salve AR, Chauhan S. Peanuts as functional food: a review. J Food Sci Technol. 2016;53:31-41.
Chen X, Negi SS, Liao S, Gao V, Braun W, Dreskin SC. Conformational IgE epitopes of peanut allergens Ara h 2 and Ara h 6. Clin Exp Allergy. 2016;46:1120-1128.
Jiang SY, Ma A, Xie L, Ramachandran S. Improving protein content and quality by over-expressing artificially synthetic fusion proteins with high lysine and threonine constituent in rice plants. Sci Rep. 2016;6:34427.
Qureshi AMI, Dar ZA, Wani SH. Quality breeding in field crops. New York, NY: Springer; 2019. p. 199-216.
Issara, U, Rawdkuen S. 2014. Organic rice bran milk: production and its natural quality attributes. In: 1st Joint ACS AGFD-ACS ICSCT Symposium on Agricultural and Food Chemistry; 2014; Bangkok, Thailand. p. 82-88.
Sharma MN, Gayathri R, Priya VV. Assessment of nutritional value of overnight soaked cooked rice over un-soaked cooked rice. Int J Pharm Sci Res. 2018;9:616-619.
Rizzo G, Baroni L. Soy, soy foods and their role in vegetarian diets. Nutrients 2018;10:43.
Janpaeng J, Santivarangkna C, Suttisansanee C, Emsawasd V. 2018. Effect of probiotic fermentation on bioactivity in fermented soy milk. In: The International Conference on Food and Applied Bioscience hosted by Agro-Industry, Chiang Mai University; 2018; Chiang Mai, Thailand, p. 209-216.
Jeske S, Zannini E, Arendt EK. Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials. Food Res Int. 2018;110:42-51.
Sanjukta S, Rai AK. Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends Food Sci Technol. 2016;50:1-10.
Marazza JA, Nazareno MA, de Giori GS, Garro MS. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J Funct Foods. 2012;4:594-601.
Arizton Advisory and Intelligence, Non-dairy milk market: global outlook and forecast 2019-2024 [Internet]. 2019 [cited 2021 Oct 10]. Available from: https://www.reportbuyer.com/product/5758037/non-dairy-milk-marketglobal-outlook-and-forecast-2019-2024.html?utm_sourcePRN
Market Research Future, Coconut milk market research report: information by category (conventional & organic), by form (powder, & liquid), by packaging type (bottles, cans, pouches, & others), by distribution channel (store-based & non-storebased) - global forecast till 2027 [Internet]. 2019 [cited 2021 Oct 20]. Available from: https://www.marketresearchfuture.com/reports/coconut-milk-market-3024
Global Market Insights, Soy milk market size, regional outlook, application development potential, price trends, covid-19 impact analysis, competitive market share & forecast, 2021-2027 [Internet]. 2019 [cited 2021 Oct 15]. Available from: https://www.gminsights.com/industry-analysis/soy-milk-market
Maestri DM, Labuckas DO, Guzman CA. Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid. Grasas Y Aceites. 2000;51:316-319.
Chang C, Stone AK, Green R, Nickerson MT. Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments. Food Chem. 2019;277:84-95.
Vagadia BH, Vanga SK, Singh A, Gariepy Y, Raghavan V. Comparison of conventional and microwave treatment on soymilk for inactivation of trypsin inhibitors and in vitro protein digestibility. Foods. 2018;7:6.
Tangyu M, Muller J, Bolten CJ, Wittmann C. Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol. 2019;103:9263-9275.
Korea Dairy Committee, Dairy statistics [Internet]. 2021 [cited 2021 Oct 8]. Available from: https://www.dairy.or.kr/kor/sub05/menu_01_4_1.php
Kim HY, Choi SG, Kang SJ, Shin WS, Shim YY, Reaney MJT, et al. Awareness of vegetarian-based food (aquafaba) and vegetarian restaurant according to the food consumption value of vegetarians. J Korean Soc Food Cult. 2021;36:430-440.
Euromonitor International, Drinking milk products in South Korea [Internet]. 2021 [cited 2021 Sep 13]. Available from: https://www.euromonitor.com/drinking-milkproducts-in-south-korea/report
I have a questions regarding the vegetarian population in Korea [Internet]. Seoul, Korea: Korea Vegan Union; 2021 [cited 2021 Oct 5]. Available from: https://www.vege.or.kr/story.html?moderead&idx60271&db_namea_5&kwd%C3%A4%BD%C4%20%C0%CE%B1%B8&page1&page_list1
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.