References
- Cho, M.-K. and Lee w.-J. (1996) Preparation of high-fiber bread with soybeart curd residue and Maklwlli (rice wine) residue. J. Korean Soc. Food Sci. Nutr. 25, 632-636
- Kweon, M.-N., Ryu, H.-S. and Moon, J.-H. (1993) Nutritional evaluation of tofu containing dried soymilk residue (DSR). 1. Evaluation of protein quality. J. Korean Soc. Food Sci. Nutr. 22, 255-261
- Kim, C. H., Park, G. H., Ryu, K S. and Lee, J. H. (1997) Utilization of slaughter porcine blood as an animal feed. Korean J. Livestock Housing Environ. 3, 133-143
- Park, C., Kim, H. and Moon, T. W. (1997) Preparation and physicochemical proPerties of soluble diet;ary.· fiber extracts from soymilk residue at high temperature. Korean J. Food Sci. Technol 29, 648-656
- Chae, H. J., In, M.-J. and Lee, J. D. (1998) Production of a protein supplement from soymilk residues by combined use of enzymes and microorganisms. Agric. Chem. Biotechnol. 41, 73-77
- Chae, H. J., Joo, H. and In, M.-J. (2001) Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technol. 76, 253-258 https://doi.org/10.1016/S0960-8524(00)00102-4
- Chung, Y, Chae, H. J., Kim, D. C., Oh, N.-S., Park, M. J., Lee, Y S. and In, M.-J (1999) Selection of commercial proteolytic enzymes for the production of brewer's yeast extract. Food Eng. Progress 3, 159-163
- Lee, S.-K, Park, K.-H., Pek, U.-H. and Yu, J.-H. (1993) Production of brewer's yeast extract by enzymatic method. Korean J. Appl. Microbiol. Biotechnol. 21, 276-280
- Cha, Y-J and Kim, E.-J (1996) Development of functional seasoning agents from skipjack preparation by-product with commercial proteases. 1. Processing of hydrolysate from skipjack processing by-product with protease treatment. J. Korean Soc. Food Sci. Nutr. 25, 608-616
- In, M.-J., Chae, H. J. and Oh, N.-S. (2002) Process development for heme-enriched peptide by enzymatic hydrolysis of hemoglobin. Bioresource Technol. 84, 63-68 https://doi.org/10.1016/S0960-8524(02)00009-3
- Lee, Y. S., Shin, M. K, Lee, Y. D. and Lee, H. S. (1997) Enhanced effect of gluten hydrolysate on solubility and bioavailability of calcium in rats. Korean J. Nutr. 30, 40-47
- Fruitier, I., Garreau, I., Lacroix, A., Cupo, A. and Piot, J. M. (1999) Proteolytic degradation of hemoglobin by endogeneous lysosomal proteases gives rise to bioactive peptides: hemorphins. FEBS Lett. 447, 81-86 https://doi.org/10.1016/S0014-5793(99)00271-9
- Chae, H. J., Han, M.-S, and In, M.-J (2004) Study on utilization of vegetable by-product from food processing by enzyme treatment. J. Korean Soc. Agric. Chem. Biotechnol .47, 146-148
- Adler-Nissen, J. (1979) Determination of the degree of hydrolysis of food protein hy~olysates by trinitrobenzenesulfonic acid. J. Agric. Food Chem. 27, 1256-1262 https://doi.org/10.1021/jf60226a042
- Godel, H., Seltz, P.and Verhoef, M. (1992) Automated amino acid analysis using combined OPA and FMOC-Cl precolumn derivatization. LC GC Intemational 5, 44-49
- Chae, H. J., In, M.-J. and Kim, M.-H. (1997) Optimization of enzymatic treatment for the production of hydrolyzed vegetable protein. Korean J. Food Sci. Technol. 29, 1125-1130
- In, M.-J., Kim, D. C., Chae, H. J and Oh, N.-S. (2003) Effects of degree of hydrolysis and pH on the solubility of heme-iron enriched peptide in hemoglobin hydrolysate. Biosci. Biotechnol. Biochem. 67, 365-367
- Kang, C.-H., Jung, H.-Y, Lee, D.-H., Park, J.-K, Ha, J-U., Lee, S.-C. and Hwang, Y-I (2000) Analysis of chemical compounds on tuna processing by-products. J. Korean Soc. Food Sci. Nutr. 29, 981-986
- Ahn, C.-B. and Kim, H.-R. (1996) Processing of the extract powder using skipjack cooking juice and its taste compounds. Korean J. Foos Sci. Technol. 28, 696-701