Prof. Young W. Park
Fort Valley State University, USA
Email: parky@fvsu.edu
Qualifications
1998 D.Min., Northern Baptist Theological Seminary, USA
1989 M.Div., Houston Theological Seminary, USA
1981 Ph.D., Food Chemistry/Nutrition, Utah State University, USA
1976 M.Sc., Animal Physiology, University of Minnesota, USA
1973 B.Sc., Animal/Dairy Science, Kon Kuk University, Korea
Publications(Selected)
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McGhee, C.E., J.O. Jones and Y.W. Park. 2015. Evaluation
of textural and sensory characteristics of three types of low-fat goat milk ice
cream. Small Ruminant Res. 123: 293-300.
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Renchinkhand, G., Y.W. Park, S-H Choi, G-Y Song,
H.C. Bae, S-J Choi, and M.S. Nam.
2015. Identification of β-glucosidase Activity of Lactobacillus plantarum
CRNB22 in Kimchi and Its Potential to Convert Ginsenoside Rb1 from Panax
ginseng. J. Food Biochemistry. In press. DOI 10.1111/jfbc 12116
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McGhee, C.E., B.P. Gupta and Y.W. Park. 2015.
Evaluation of total fatty acid profiles of two types of low-fat goat milk ice
creams. Open J. Animal. Sci. 5:21-29.
10.4236/ojas.5.2015
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Renchinkhand, G., Y.W. Park, S-H Choi, G-Y Song,
M. Urgamal, H.C. Bae, S-J Choi, and M.S. Nam. 2015. Identification of
β-glucosidase activity of Enterococcus faecalis CRNB-A3 in Airag and its
potential to convert Ginsenoside Rb1 from Panax ginseng. J. Food Biochemistry.
In press.
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Hernandez,K., Jolethia O. Jones , Young W. Park.
2015. Evaluation of lipolysis and proteolysis in commercial bovine and caprine
milk yogurts compared with those of a university manufactured caprine milk
yogurt during 4 weeks refrigerated
storage. Frontiers in Food Sci. and Technol. 2: 1-7.
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Hernandez, K. and Y.W. Park. 2014. Evaluation of
20 macro and trace mineral concentrations in commercial goat milk yogurt and
its cow milk counterpart. Food and Nutrition Sci. 5: 889-895.
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Guler, Z., Y.E. Sekerli, and Y.W. Park. 2014.
Evaluation of volatile compounds of red and white wine treated Dil cheese
during refrigerated storage. Frontiers in Food Sci. and Technol. 1: 30-37.
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Nam, M.S., K-S. Whang, S-H. Choi , H.C. Bae, and
Y.W. Park. 2013. Purification, characterization, and properties of an alkaline
protease produced by Serratia marcescens S3-R1 inhabiting Korean Ginseng
Rhizosphere. J. Sci. Food and Agric. 93:3876-3882.
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Van Hekken, D.L., Y. W. Park and M. H. Tunick.
2013. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like
caprine milk cheese. Small
Ruminant Res. 110:46-51.
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Park, Y.W. 2013. Effect of five years long-term
frozen storage on sensory quality of Monterey Jack caprine milk cheese. Small
Ruminant Res. 109:136-140.
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Ham, J-S., G-S. Han, S-G. Jeong, K-H. Seol, A-R.
Jang, M-H. Oh, D-H. Kim, and Y.W. Park. 2012. Determination of molecular
weights of caprine milk proteins by Matrix-assisted laser desorption/ionization
mass spectrometry. J. Dairy Sci.
95:15-19.
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Maduko, C.O. and Y.W. Park. 2011. Production of
infant formula analogs by membrane fractionation of caprine milk: Effect of
temperature treatment on membrane performance. Foods and Nutrition Sci. 2:
1097-1104.
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Nouira, W., Y.W. Park, Z. Guler and T.H.
Terrill. 2011. Comparison of free fatty acid composition between low-fat and
full-fat goat milk cheeses stored for 3 months under refrigeration. Open J.
Anim. Sci. 2: 17-23.
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Güler, Z. and Y.W. Park. 2011. Characteristics
of physico-chemical properties, volatile compounds and free fatty acid profiles
of commercial set-type Turkish yoghurts. Open J. Anim. Sci. 1:1-9.
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Güler, Z. and Y.W. Park. 2011. Evaluation of
sensory properties and their correlation coefficients with physico-chemical
indices in Turkish set-type yoghurts. Open J. Anim. Sci. 1:10-15.
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Güler, Z., H. Şanal, and Y.W. Park. 2011.
Non-essential element concentrations of concentrated (Torba) yoghurts made
from different types of milk and wheys. Food Additives and Contaminants. 4:
275-281.
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Ham, J-S., S-G. Lee, S-G. Jeong, M-H. Oh, D-H.
Kim, and Y. W. Park. 2010. Characteristics of Korean-Saanen goat milk caseins
and somatic cell counts in comparison with Holstein cow milk counterparts.
Small Ruminant Research 93:202-205.
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Zhang, H., S. Gokavi, H. Walsh, Y.W. Park, and
M.R. Guo. 2009. Chemical composition of goats’ milk cake. Australian J. Dairy
Technology. 64:182-186.
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Guler, Z. and Y.W. Park. 2009. Evaluation of
chemical and color index characteristics of goat milk, its yoghurt and salted
yoghurt. Tropical and Subtropical Agroecosystems. 11:37-39.
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Gadiyaram, K.M., G. Kannan, T.D. Pringle, B.
Kouakou, K.W. McMillin, and Y.W. Park. 2008. Effects of postmortem carcass
electrical stimulation on goat meat quality characteristics. Small Rumin. Res.
78:106-114.
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Maduko, C.O., Y.W. Park, and C.C. Akoh. 2008.
Characterization and oxidative stability of structured lipid: infant milk fat
analog. J. Amer. Oil. Chem. Soc. 85:197-204.
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Park, Y.W. 2007. Impact of goat milk and milk
products on human nutrition. CAB Reviews: Perspectives in Agriculture, Veterinary
Science, Nutrition and Natural Resources 2007: 2, No. 081. CAB Online Journal.
ISSN 1749-8848.
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Maduko, C.O. and Y.W. Park. 2007. Modification
of fatty acid and sterol composition of caprine milk for use as infant formula.
International Dairy J. 17:1434-1440.
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Maduko, C.O., C.C. Akoh and Y.W. Park. 2007.
Enzymatic Production of Infant Milk Fat Analogues Containing Palmitic Acid:
Optimization of Reactions by Response Surface Methodology. J. Dairy Science.
90:2147-2154.