Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi-Reference-Cited by-同舟云学术

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Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi

Published:2018-03-31 Issue:1 Volume:61 Page:17-23
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Jeong Seong-Yeop¹,Kang Suna²,Kim Min Joo²,Kang Eun Seon²,Wu Xuangao²,Lee Na Ra³,Park Sunmin²^ORCID

Affiliation:

1. Microbial Institute for Fermentation Industry, Soonchang-gun, 56048, Republic of Korea

2. Dept. of Food & Nutrition, Institute of Basic Science, Hoseo University, Asan-si, 31499, Republic of Korea

3. Dept. of Nanobiotronics, Hoseo University, Asan-si, 31499, Republic of Korea

Funder

Ministry of Trade, Industry and Energy

Korea Institute for Advancement of Technology

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2018/061/JABC061-01-03.pdf

Reference42 articles.

1. Ahn YT, Lim KS, and Huh CS. Current state of functional yogurt in Korea. J Kor Dairy Technol Sci 2006;24:29-42.

2. Bang MS, Lee SD, and Oh SJ. Probiotics and intestinal health. Korean J Dairy Sci Technol 2012;2:139-143.

3. Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)

4. Development of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage

5. Choi IS, Moon YS, and Kwak EJ. Composition of resveratrol and other bio-active compounds, and antioxidant activities in different mulberry cultivars. Kor J Hort Sci Technol 2012;30:301-307.

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