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유자연 ( Ja-yeon Yoo ),박원서 ( Won-seo Park ),한기성 ( Gi-seong Han ),송민유 ( Min-yu Song ),정석근 ( Seok-geun Jeong ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.1
There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from 43℃ to 37℃ and 40℃. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.
송민유,박원서,유자연,함준상,Song, Minyu,Park, Won Seo,Yoo, Jayeon,Ham, Jun-Sang 한국유가공학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.1
Melatonin, an indolic tryptophan-derived compound, is secreted rhythmically from the pineal gland, mainly under the regulation of the circadian clock located in the suprachiasmatic nuclei (SCN) of the hypothalamus. Melatonin is widely present in nature, with biological activities in unicellular organisms, plants, and animals. A major function of melatonin is to transmit information to organisms about certain physiological functions in response to daily and seasonal variations in their environment. In this paper, we review a variety of melatonin's functional properties, its occurrence in plants, and its synthesis by yeasts. Fermented milk supplemented with melatonin-rich plants and yeasts can be used for the effective treatment of sleep disorders.
송민유,박원서,유자연,함준상,Song, Minyu,Park, Won Seo,Yoo, Jayeon,Ham, Jun-Sang 한국낙농식품응용생물학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.3
The intestinal microbiota has been shown to have a vital role in various aspects of human health, and accumulating evidence has shown the beneficial effects of supplementation with bifidobacteria for the improvement of human health, ranging from protection against infection to various positive effects. However, maintaining bacterial cell viability during storage and gastrointestinal transit remains a challenge. Microencapsulation of probiotic bacterial cells provides protection against adverse conditions during processing, storage, and gastrointestinal passage. In this paper, we review the current knowledge, future prospects, and challenges of microencapsulation of probiotic Bifidobacterium spp.