[P5-43] Hydrolysis of Isoflavone Glucosides and Oligosaccharides in Soymilk by Fermentation with Lactic Acid Bacteria from Human

Ji-yeon Chun ,  Woo Ju Jeong ,  Kang Wook Lee 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

맥주효모 슬러리의 쓴맛을 제거하기 위한 세척

김재식

한국식품과학회지

2001 .04

Debittering of Enzymatic Hydrolysate Using Aminopeptidase Positive Fractions from the Viscera of Argentina Shortfin Squid, Illex argentinus

Hye Suk Kim ,  Kwon Hyun Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2011 .10

Lactobacillus acidophilus NCFM의 배양 및 저장 중 D(-) 및 L(+)-lactic acid의 변화

이경욱 ,  신용국 ,  백승천

한국식품과학회지

1998 .02

Optimization for Lactic acid Fermentation Conditions of Barley Sprouts Hydrolysate Using Response Surface Methodology

In Ho Kim ,  Yi Seul Kim ,  In Ju Eom 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Plastein Reaction on Debittering of Pronase Hydrolysate

Hyung-Joo Suh ,  Ho Lee ,  Han-Chul Yang

Food Science and Biotechnology

1993 .12

[P6-31] Conversion of Isoflavone Glucosides to Aglycones in Soymilk during Fermentation by Lactic Acid Bacteria

Jiyeon Chun ,  Gun Hee Kwon ,  Hye Min Ha 외 2명

한국식품영양과학회 학술대회발표집

2005 .10

The Lactic Acid Bacteria in Connection with the Fermentation of vegetables

Duk Hyun Cho

한국식품과학회지

1970 .06

[P5-44] Characteristics of Soy-Yoghurt Products Prepared from the Combination of Soymilk and Black Bean Milk by Lactic Acid Fermentation

Ji-yeon Chun ,  Woo Ju Jeong ,  Gyoung Min Kim 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation

Donghwa Chung ,  Myoung-Dong Kim ,  Dae-Ok Kim 외 2명

Food Science and Biotechnology

2006 .10

β-Cyclodextrin 중합체와 한외여과 공정을 이용한 감귤류의 쓴맛 성분 제거

우건조 ,  하성미

한국식품과학회지

1997 .04

Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi

Qing Jin ,  Hyang-Sik Yoon ,  Nam Soo Han 외 2명

Food Science and Biotechnology

2006 .12

Lactic Acid Fermentation of Isolated Soy Protein/Saccharified Rice Dispersion for the Preparation of a Yogurt-like Product

Chulkyoon Mok ,  Chong Rak Lim ,  Young Jin Kim 외 1명

Food Science and Biotechnology

1992 .06

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Preparation of Enzymatic Hydrolysates of Soymilk Residue Protein and Fractionation of Bile Acid-Binding Components

Hyun Kyou Choi ,  Wan Il Cho ,  Tae Wha Moon

Food Science and Biotechnology

1996 .03

Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices

Su-Yeun Kim ,  Eon-Ho Choi

Food Science and Biotechnology

2001 .02

Optimization for Lactic Acid Fermentation Condition of Blueberry Using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2018 .10

[P8-315] Characteristics of Lactic Acid Bacteria Isolated from Fermentation Vegetable Juices

Eun-Gyeng Mun ,  Bo-Young Lee ,  Jong-Wook Kim 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

[P6-23] Enrichment of Bioactive Isoflavones and Reduction of Oligosaccharides in Soymilk Fermented with Lactic Acid Bacteria

Mi Young Yoon ,  Eun Jung Lee ,  Hyun Ki Jung 외 1명

한국식품영양과학회 학술대회발표집

2006 .10