참고문헌 (27)

1. J. Anim. Sci. Technol. HC Bae 46 677 2004 10.5187/JAST.2004.46.4.677 Bae HC, Paik SH, Nam MS. Fermentation properties of rice added yogurt made with various lactic acid bacteria. J. Anim. Sci. Technol. 46: 677-686 (2004) 

   원문보기 상세보기

2. Nature MS Blois 181 1199 1958 10.1038/1811199a0 Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) 

   상세보기

3. Korean J. Soc. Food Sci. Technol. SK Cha 22 357 1990 Cha SK, Choi BK, Kim KH. Comparison of cultivars of soybean by soy yoghurt production. Korean J. Soc. Food Sci. Technol. 22: 357-362 (1990) 

4. Food Sci. Biotechnol. SY Chang 19 107 2010 10.1007/s10068-010-0015-0 Chang SY, Kim DH, Han MJ. Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011. Food Sci. Biotechnol. 19: 107-113 (2010) 

   원문보기 상세보기

5. Korean J. Food Sci. Technol. YB Choi 27 225 1995 Choi YB, Kim KS, Sohn HS. Recovery of soy oligosaccharides using calcium oxide. Korean J. Food Sci. Technol. 27: 225-229 (1995) 

   원문보기 상세보기

6. Mol. Nutr. Food Res. Y Han 60 1695 2016 10.1002/mnfr.201500771 Han Y, Han HJ, Kim AH, Choi JY, Cho S, Park YB, Jung UJ, Choi MS. d-Allulose supplementation normalized the body weight and fat-pad mass in diet-induced obese mice via the regulation of lipid metabolism under isocaloric fed condition. Mol. Nutr. Food Res. 60: 1695-1706 (2016) 

   상세보기

7. J. Pharmacol. Ther. A Hossain 155 49 2015 10.1016/j.pharmthera.2015.08.004 Hossain A, Yamaguchi F, Matsuo T. Tsukamoto I, Toyoda Y, Ogawa M, Nagata Y, Tokuda M. Rare sugar d-allulose: Potential role and therapeutic monitoring in maintaining obesity and type 2 diabetes mellitus. J. Pharmacol. Ther. 155: 49-59 (2015) 

   상세보기

8. Korean J. Food Sci. Technol. CE Hwang 46 556 2014 10.9721/KJFST.2014.46.5.556 Hwang CE, An MJ, Lee HY, Lee BW, Kim HT, Ko JM, Baek IY, Cho KM. Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity. Korean J. Food Sci. Technol. 46: 556-565 (2014) 

   원문보기 상세보기

9. J. Korean Soc. Food Sci. Nutr. JK Jang 26 1128 1997 Jang JK, Yoon SH. Preparation of soy yogurt using isolated soybean protein and whey powder. J. Korean Soc. Food Sci. Nutr. 26: 1128-1134 (1997) 

10. J. Appl. Microbiol. SE Jang 115 888 2013 10.1111/jam.12273 Jang SE, Hyam SR, Han MJ, Kim SY, Lee BG, Kim DH. Lactobacillus brevis G-101 ameliorates colitis in mice by inhibiting NF-κB, MAPK and AKT pathways and by polarizing M1 macrophages to M2-like macrophages. J. Appl. Microbiol. 115: 888-896 (2013) 

    상세보기

11. Food Sci. Ind. KH Jang 7 35 2002 Jang KH, Choi JH, Lee JM, Lee JH, Jang SY, Jeong YJ. Fermentation characteristic of kefir beverage added fruit juice. Food Sci. Ind. 7: 35-38 (2002) 

12. Microbiol. Biotechnol. Lett. MG Jung 44 74 2016 10.4014/mbl.1511.11008 Jung MG, Kim SI, Hur NY, Seong JH, Lee YG, Kim HS, Chung HS, Kim DS. Isolation, identification, and characteristics of lactic acid bacteria for production of fermented soymilk which has improved sensory quality. Microbiol. Biotechnol. Lett. 44: 74-83 (2016) 

    원문보기 상세보기

13. Food Sci. Technol. SH Kim 84 196 2017 Kim SH, Kim SH, Kang KH, Lee SH, Kim SJ, Kim JG, Chung MJ. Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortifired kimchi. Food Sci. Technol. 84: 196-203 (2017) 

14. J. Dairy Sci. H Kimoto-Nira 100 5936 2016 10.3168/jds.2016-12214 Kimoto-Nira H, Moriya N, Hayakawa S, Kuramasu K, Ohmori H, Yamasaki S, Ogawa M. Effects of rare sugar d-allulose on acid production and probiotic activity of dairy lactic acid bacteira. J. Dairy Sci. 100: 5936-5944 (2016) 

    상세보기

15. Korean Ministry of Food and Drug Safety. Available from: http://www.mfds.go.kr/index.do?mid=686&pageNo=18&seq=11502&sitecode=2016-12-29&cmd=v . Accessed Dec. 29 2016. 

16. J. Korean Soc. Food Sci. Nutr. LS Lee 42 1872 2013 10.3746/jkfn.2013.42.11.1872 Lee LS, Jung KH, Choi UK, Cho CW, Kim KI, Kim YC. Isolation and identification of lactic acid producing bacteria from kimchi and their fermentation properties of soymilk. J. Korean Soc. Food Sci. Nutr. 42: 1872-1877 (2013) 

    원문보기 상세보기

17. J. Food Microbiol. JA Morazza 26 333 2009 10.1016/j.fm.2008.11.004 Morazza JA, Garro MS, Giori GS. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. J. Food Microbiol. 26: 333-339 (2009) 

    상세보기

18. J. Funct. Food. J Morazza 4 594 2012 10.1016/j.jff.2012.03.005 Morazza J, Nazareno M, Giori S, Garro M. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J. Funct. Food. 4: 594-601 (2012) 

    상세보기

19. Anal. Chem. GL Miller 31 426 1959 10.1021/ac60147a030 Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428 (1959) 

    상세보기

20. J. Med. Food. KY Park 17 6 2014 10.1089/jmf.2013.3083 Park KY, Jeong JK, Lee YE, Daily J. Health benefits of Kimchi (Korean fermented vegetables) as a probiotic Food. J. Med. Food. 17: 6-20 (2014) 

    원문보기 상세보기

21. PLoS ONE. CS Park 11 e0160044 2016 10.1371/journal.pone.0160044 Park CS, Kim TY, Hong SH, Shin KC, Kim KR, Oh DK. d-Allulose production from d-fructose by permeabilized recombinant cells of Corynebacterium glutamicum cells expressing d-allulose 3-epimerase Flavonifractor plautii. PLoS ONE. 11: e0160044 (2016) 

    상세보기

22. Food Sci. Technol. SH Son 85 181 2017 Son SH, Jeon HL, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. Food Sci. Technol. 85: 181-186 (2017) 

23. J. Food Microbiol. YC Wang 23 128 2006 10.1016/j.fm.2005.01.020 Wang YC, Yu RC, Chou CC. Antioxidative activities of soymilk fermented with lactic acid bacteira and bifidobacteria. J. Food Microbiol. 23: 128-135 (2006) 

    상세보기

24. 10.9799/ksfan.2013.26.2.273 Yang M, Kwak JS, Jang SR, Jia Y, Park IS. Fermentation characteristics of soybean yogurt by mixed culture of Bacillus sp. and lactic acid bacteria. Korean J. Food Nutr. 26: 273-279 (2013) 

    원문보기 상세보기

25. J. East Asian Soc. Diet. Life. M Young 26 450 2016 10.17495/easdl.2016.10.26.5.450 Young M, Jeon SJ, Kweon MR. Study on applicability of allulose as a sucrose replacer in cookie making. J. East Asian Soc. Diet. Life. 26: 450-456 (2016) 

    원문보기 상세보기

26. Trends Food Sci. Technol. W Zhang 54 127 2016 10.1016/j.tifs.2016.06.004 Zhang W, Yu S, Zhang T, Jiang B, Mu W. Recent advances in d-allulose: Physiological functionalities, applications, and biological production. Trends Food Sci. Technol. 54: 127-137 (2016) 

    상세보기

27. Food Sci. Technol. D Zhao 58 454 2014 Zhao D, Shah N. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation. Food Sci. Technol. 58: 454-462 (2014)