Journal of Dairy Science and Biotechnology
- Volume 16 Issue 2
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- Pages.137-153
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- 1998
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Development of Dairy Products using Functional Effects of Natural Spices and Herbs
천연 향신료의 기능성을 이용한 유제품개발
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Park, Ki-Moon
(Department of Food and Life Science, Sungkyunkwan University)
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박기문
(성균관대학교 식품생명자원학과)
- Published : 1998.11.06
Abstract
It is found that many kinds of spices and herbs have a deodorization, acrid, coloration, antimicrobial or antioxidant effect. They also have physiological actions such as antiaging effect, anticancer effect, endurance enhancement, or stress degradation. Therefore, development of the dairy products with those above benefical effects of natural spices and herbs is necessary, and the functional dairy products which has an anticancer, antiobesity or coelenterate will be useful foods, especially patients.
Keywords