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기사명 저자명 페이지 원문 목차
갯제비쑥 추출물이 피부 흑색종세포의 멜라닌 생성에 미치는 효과 = Effect of Artemisia littoricola extracts on melanogenesis in murine melanoma cells 양지호, 이현정, 주선용, 전성은, 최미나, 오정환, 카라데니즈 파티, 서영완, 공창숙 p. 437-449
불등풀가사리 추출물의 항산화 활성 및 조골세포 분화에 미치는 영향 = Effects of Gloiopeltis furcata extract on antioxidant activity and osteoblast differentiation 강정현, 정경임, 박미화, 오근혜, 김미향 p. 450-459
SW1353 연골세포에서 기능 성분이 증대된 보스웰리아 검레진 추출물의 항골관절염 효과 연구 = Anti-osteoarthritis effect of enriched Boswellia serrata gum resin extract in SW1353 chondrocytes 정재인, 이현숙, 김룡, 김은지 p. 460-472
생물전환에 의한 감태 및 곰피 추출물의 유효성분 함량 및 아토피 피부염 개선 효과 = Assessment of bioactive compounds and anti-atopic effect of Ecklonia cava and Ecklonia stolonifera by bioconversion 임준석, 조근희, 한웅호, 문효, 이세정, 오건, 최선일, 이화영, 이옥환 p. 473-481
검정보리 발효추출물이 3T3-L1 지방세포와 고지방식이를 급여한 마우스의 항비만 효과에 미치는 영향 = Anti-obesity effects of black barley ferment extract in 3T3-L1 adipocytes and obese mice induced by high fat diet 최혜란, 이수정, 박종혁, 김재주, 류태호 p. 482-491
UPLC-MS를 이용한 국내 유통 헴프씨드, 헴프씨유 및 헴프 기반 제품의 THC 및 CBD 함량 분석 = UPLC-MS assessment of THC and CBD levels of hemp seeds, hemp seed oil, and hemp-based processed foods distributed in South Korea 황희영, 김미정, 심혜미, 정우식 p. 492-498
조리 방법에 따른 국내 재배 공심채(Ipomoea aquatica Forsk.)의 품질 및 항산화 특성 = Quality and antioxidant characteristics of water spinach (Ipomoea aquatica Forsk.) cultivated in Korea with various cooking methods 차승현, 박소미, 박상범, 박세림, Jiang Shangle, 장금일 p. 499-508
밀싹과 보리싹을 혼합한 커피 추출액의 이화학적 특성 및 생리활성성분 = Physicochemical properties and bioactive compounds of coffee extracts prepared by partial substitution with wheat and barley grass 신보경, 구나경, 이윤지, 이민수, 문규창, 김형진, 이영택 p. 509-515
막걸리에서 분리한 Saccharomyces cerevisiae JBCC-95에 대한 동결건조 후 보호제 효과 및 S. cerevisiae JBCC-95의 발효 특성 = Effect of protectants and fermentative properties of Saccharomyces cerevisiae JBCC-95 isolated from Makgeolli after freeze drying 박상규, 진하오, 이찬미, 백상호 p. 516-521
우유 및 두유 섭취와 심혈관질환 위험도 연구 = Intakes of milk and soymilk and cardiovascular disease risk in Korean adults : a study based on the 2012∼2016 Korea National Health and Nutrition Examination Survey : 2012~2016 국민건강영양조사 자료를 바탕으로 하애화, 김우경, 김선효 p. 522-530
국내산 시판 스트링 치즈의 품질특성 = Quality characteristics of Korean commercial string cheeses 홍슬기, 김인용, 정선윤, 하정헌, 정윤화 p. 531-538
계란흰자를 대체한 병아리콩 수용액 양을 달리하여 제조한 머랭쿠키의 특성 = Properties of meringue cookies by adding various chickpea aqueous solution amount instead of egg white 윤기홍, 김원모, 이규희 p. 539-546

참고문헌 (49건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Ah J, Tagalpallewar GP. Functional properties of Mozzarella cheese for its end use application. J Food Sci Technol. 2017. 54:3766-3778. 미소장
2 AOAC. Official methods of analysis of AOAC International. 21st ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA. 2019. p 8-11. 미소장
3 aT. Processed food segment market in 2018－butter/cheese/fermented milk market. Korea Agro-Fisheries & Food Trade Corporation, Naju, Korea. 2018. p 18-43. 미소장
4 Blake AJ, Powers JR, Luedecke LO, et al. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished Cheddar cheese. J Dairy Sci. 2005. 88:2302-2311. 미소장
5 Castada HZ, Hanas K, Barringer SA. Swiss cheese flavor variability based on correlations of volatile flavor compounds, descriptive sensory attributes, and consumer preference. Foods. 2019 8:78. https://doi.org/10.3390/foods8020078 미소장
6 Cervantes MA, Lund DB, Olson NF. Effects of salt concentration and freezing on Mozzarella cheese texture. J Dairy Sci. 1983. 66:204-213. 미소장
7 Choi C, Kim DH, Lim HW, et al. Microbiological safety of various Gouda cheeses produced from raw milk. J Milk Sci Biotechnol. 2018. 36:106-120. 미소장
8 Fardet A, Dupont D, Rioux LE, et al. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Crit Rev Food Sci Nutr. 2019. 59:1987-2010. 미소장
9 Feeney EP, Guinee TP, Fox PF. Effect of pH and calcium concentration on proteolysis in Mozzarella cheese. J Dairy Sci. 2002. 85:1646-1654. 미소장
10 Guidone A, Zotta T, Matera A, et al. The microbiota of highmoisture mozzarella cheese produced with different acidification methods. Int J Food Microbiol. 2016. 216:9-17. 미소장
11 Han HJ, Kim YJ, Lee KH, et al. The survey on contents of preservative and general composition in cheese. Korean J Vet Serv. 2014. 37:191-196. 미소장
12 Hermans WJH, Fuchs CJ, Hendriks FK, et al. Cheese ingestion increases muscle protein synthesis rates both at rest and during recovery from exercise in healthy, young males: A randomized parallel-group trial. J Nutr. 2022. 152:1022-1030. 미소장
13 Hur JE, Park JH, Kim Y, et al. Analysis of consumption status of calcium with related factors in a Korean population: Based on data from the 2013∼2015 Korean National Health and Nutritional Examination Survey (KNHANES). J Korean Soc Food Sci Nutr. 2018. 47:328-336. 미소장
14 Imsil Cheese & Food Research Institute. Cheese Q&A 100 selection－Q 045. 2012 [cited 2020 Jan 10]. Available from:http://www.icf.re.kr/cheeseqna/ 미소장
15 Jeon HN. Development of Korean dairy industry－Cheese. J Korean Dairy Technol. 2005. 23:161-166. 미소장
16 Jeong Y, Oh J, Cho MS, et al. Calcium intake and its major food groups and dish groups in Korean adults aged 50 years or older: Korea National Health and Nutrition Examination Survey 2015-2019. J Korean Soc Food Cult. 2021. 36:595-606. 미소장
17 Kamath R, Basak S, Gokhale J. Recent trends in the development of healthy and functional cheese analogues－a review. LWT. 2022. 155:112991. https://doi.org/10.1016/j.lwt.2021.112991 미소장
18 Kang SN, Park SY. Physiochemical and organoleptic properties of Feta cheese made from goat milk. J Anim Sci Technol. 2006. 48:293-306. 미소장
19 Kapoor R, Metzger LE. Process cheese: Scientific and technological aspects－A review. Compr Rev Food Sci Food Saf. 2008. 7:194-214. 미소장
20 Keum JS. History of cheese industry in Korea. Food Sci Ind. 2019. 52:272-286. 미소장
21 Khanal BKS, Pradhan M, Bansal N. Cheese: Importance and introduction to basic technologies. J Food Sci Technol Nepal. 2019. 11:14-24. 미소장
22 Kim MG. Microbiological quality of processed cheese marketed in Korea. Master’s thesis. Korea University, Seoul, Korea. 2019. 미소장
23 Korea Dairy Commitee (KDC). 2020 Dairy statistics square; Domestic statistics－Daity product import and export statistics. 2021 [cited 2021 Jan 10]. Available from: https://dairy.or.kr/k or/sub05/menu_01_6_1.php?filter= 미소장
24 Korea Health Industry Development Institute (KHIDI). National nutrition statistics－Intake by food. 2020 [cited 2021 Jan 10]. Available from: https://www.khidi.or.kr/kps/dhraStat/result2?menuId=MENU01653&gubun=&year=2018 미소장
25 Lee YJ, Yang HJ, Chun SS. Development of Sulgidduk with Queso blanco cheese. J Korean Soc Food Sci Nutr. 2011. 40:575-580. 미소장
26 Lim HW, Kim SH, Chon JW, et al. Comparison of the sanitary conditions of raw milk cheese and pasteurized milk cheese sold in the market: A preliminary study. J Milk Sci Biotechnol. 2019. 37:33-39. 미소장
27 Lucey JA, Fox PF. Importance of calcium and phosphate in cheese manufacture: A review. J Dairy Sci. 1993. 76:1714-1724. 미소장
28 Ma X, James B, Zhang L, et al. Correlating mozzarella cheese properties to its production processes and microstructure quantification. J Food Eng. 2013. 115:154-163. 미소장
29 McMahon DJ, Paulson B, Oberg CJ. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. J Dairy Sci. 2005. 88:3754-3763. 미소장
30 Michele F, Luisa A, Marianna M, et al. The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. Int J Dairy Technol. 2013. 66:373-381. 미소장
31 Ministry of Food and Drug Safety (MFDS). Food and food additives code－Standards by food type. 2020a. [cited 2021 Jan 10]. Available from: http://foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=39 미소장
32 Ministry of Food and Drug Safety (MFDS). Food and Nutrition Facts Database－Mozzarella cheese. 2020b [cited 2021 Jan 10]. Available from: https://various.foodsafetykorea.go.kr/nut rient/simple/search/firstList.do?searchFoodType=&searchFoo dText=%EB%AA%A8%EC%A7%9C%EB%A0%90%EB%9D%BC+%EC%B9%98%EC%A6%88&searchProcCode=LOG_IDX&searchLogType=main&firstLoding=N 미소장
33 Ministry of Food and Drug Safety (MFDS). Food standards－Chapter 8. General test methods; 2.2. Micro-nutrient component test method. 2020c [cited 2021 Jan 10]. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=305 미소장
34 Ministry of Food and Drug Safety (MFDS). Food standards－Chapter 8. General test methods; 4. Microbial test. 2020d [cited 2021 Jan 10]. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_01.jsp 미소장
35 Mistry VV. Low fat cheese technology. Int Dairy J. 2001. 11:413-422. 미소장
36 Mulvaney S, Rong S, Barbano DM, et al. Systems analysis of the plasticization and extrusion processing of Mozzarella cheese. J Dairy Sci. 1997. 80:3030-3039. 미소장
37 Nielsen J. Production of biopharmaceutical proteins by yeast:Advances through metabolic engineering. Bioengineered. 2013. 4:207-211. 미소장
38 Oberg CJ, McManus WR, McMahon DJ. Microstructure of Mozzarella cheese during manufacture. Food Struct. 1993. 12:251-258. 미소장
39 Park SE, Seo SH, Kim EJ, et al. Quality characteristics of string cheese prepared with barley sprouts. J Korean Soc Food Sci Nutr. 2017. 46:841-847. 미소장
40 Park YW. Nutrient profiles of commercial goat milk cheeses manufactured in the United States. J Dairy Sci. 1990. 73:3059-3067. 미소장
41 Pires AF, Marnotes NG, Rubio OD, et al. Dairy by-products:A review on the valorization of whey and second cheese whey. Foods. 2021. 10:1067. https://doi.org/10.3390/foods10051067 미소장
42 Rural Development Administration (RDA). Agricultural technology portal－String cheese. 2020 [cited 2021 Jan 10]. Available from: http://www.nongsaro.go.kr/portal/ps/psr/psrb/monthFdmtDtl.ps?menuId=PS03924&cntntsNo=210553&code=251004&thisYear=2019&thisMonth=05 미소장
43 Sobczyńska-Malefora A, Delvin E, McCaddon A, et al. Vitamin B12 status in health and disease: a critical review. Diagnosis of deficiency and insufficiency－clinical and laboratory pitfalls. Crit Rev Clin Lab Sci. 2021. 58:399-429. 미소장
44 Sun BS. Quality characteristics of mozzarella cheese with purple sweet potato powder. Master’s thesis. Sejong University, Seoul, Korea. 2016. 미소장
45 Trmčić A, Ralyea R, Meunier-Goddik L, et al. Consensus categorization of cheese based on water activity and pH－A rational approach to systemizing cheese diversity. J Dairy Sci. 2017. 100:841-847. 미소장
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47 Yoo JY, Park WS, Han GS, et al. Quality characteristics of low-fat Mozzarella cheese prepared at different cooking temperatures. J Milk Sci Biotechnol. 2017. 35:47-54. 미소장
48 Yoo JY. Characteristics of dairy products made by jersey milk in Korea. Food Science of Animal Resources and Industry. 2019. 8(2):35-41. 미소장
49 Yoon YH. Quantitative standard establishment and risk assessment of foodborne pathogens on cheese. Report of Korea Food & Drug Administration, Seoul, Korea. 2013. p 120-130. 미소장

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