Advanced SearchSearch Tips
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title :
  • Volume , Issue ,,  , pp.
  • Publisher :
  • DOI :
 Title & Authors

  PDF(new window)
 Cited by
Aneja, R. P., B. N. Mathur, R. C. Chandan, and S. K. Banerjee. 2002. Cultured/ Fermented products. In: Traditional Indian Milk Products Handbook on Process Technology Modernization for Professionals, Entrepreneurs and Scientists, pp. 158-182, In Gupta, P. R. (ed.), New Delhi, India:Dairy India Publication.

Baek, Y. J., C. S. Huh, and J. Y. Lee. 1998. Utilization of fermented milk and it's health promotion. Korean J. Dairy Sci. Technol. 17, 58-71.

Chien, H. L., H. Y. Huang, and C. C. Chou. 2006. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 772-778. crossref(new window)

Choi, Y. B., J. G. Woo, and W. S. Noh. 1999. Hydrolysis of ${\beta}$-glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J. Food Sci. Technol. 31, 189-195.

Hendrich, S., W. Lee, X. Xu, J. H. Wang, and P. A. Murphy, 1994. Defining food component as new nutrient. J. Nutr. 124, 1789-1792.

Karleskind, D., I. Laye, E. Halpin, and C. V. Morr. 1991. Improving acid production in soy based yogurt by adding cheese whey proteins and mineral salts. J. Food Sci. 56, 999-1001. crossref(new window)

Kim, T. W., S. H. Jung, J. Y. Lee, S. K. Choi, S. H. Park, J. S. Jo, and H. Y. Kim. 2003. Identification of lactic acid bacteria in Kimchi using SDS-PAGE profiles of whole cell proteins. J. Micrbiol. Biotechnol. 13, 119-124.

Lee, H. P., L. Gourley, S. W. Duffy, J. Esteve, J. Lee, and N. E. Day. 1991. Dietary effects on breast-cancer risk in Singapore. Lancet 337, 197-200.

Lim, S. J., Y. T. Kho, and J. C. Yoo. 1984. Manufacture of yogurt from soy protein concentrate. Food Sci. Biotechnol. 16, 143-148.

MacGregor, G., A. J. Smith, B. Thakker, and J. Kinsella. 2002. Yoghurt biotheraphy contraindicated in immunosuppressed patients? Postgrad. Med. J. 78, 366-367. crossref(new window)

Mann, G. V. and A. Spoerry. 1974. Studies of a surfactant and cholesteremia in the massi. Am. J. Clin. Nutr. 27, 464-469.

Messina, M. 1995. Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J. Nutr. 125, 567-569.

Messina, M., V. Persky, K. D. R. Setchell, and S. Branes. 1994. Soy intake and cancer risk, A review of the in vitro and in vivo data. Nutr. Cancer 21, 113-131. crossref(new window)

Mun, S. A. and Y. T. Ko. 1986. Keeping quality of yogurt beverage prepared from soy protein isolate. Food Sci. Biotechnol. 18, 124-129.

Schneeman, B. O. 1986. Physical and chemical properties, methods of analysis, and physiological effects. Food Technol. 40, 104-110.

Park, K. B. and S. H. Oh. 2007. Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technol. 98, 1675-1679. crossref(new window)

Peterson, G. 1995. Evolution of the biochemical targets of genistein in tumor cells. J. Nutr. 125, 784-789.

Reddy, G. V., K. M. Shahani, and M. R. Banerjee. 1973. Inhibitory effect of yogurt on Ehrlich ascites tumor cell proliferation. J. Natl. Cancer Inst. 50, 815-817.

Wang, Y. C., R. C. Yu, and C. C. Chou. 2006. Antioxidant activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 128-135. crossref(new window)

Yoon, S. Y. and S. J. Hwang. 2005. A survey on the level of recognizing Kimchi among housewives in Seoul Area. Korean J. Food Culture 20, 405-415.

 Related Articles