References
- Kim JG, Choi SH, Kim WJ Oh HI. 1995. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Food Sci 15: 50-54.
- Moon SH, Park KY. 1995. Antimutagenic effects of boiled water extract and tannin from persimmon leaves. J Korean Soc Food Sci Nutr 24: 880-886.
- Shinji F, Hiroshi H. 1979. Hypotensive principles of Diospyros kaki leaves. Chem Pharm Bull 27: 2865-2869. https://doi.org/10.1248/cpb.27.2865
- Yu TJ. 1976. Food carte. PakMyoung Publishing Co, Seoul. p 129.
- Hong JH, Lee GM, Hur SH. 1996. Production of vinegar using deteriorated deastringent persimmons during low temperature storage. J Korean Soc Food & Nutr 25: 123-128.
- Jeong ST, Kim JG, Chang HS, Kim YB, Choi JU. 1996. Optimum condition of acetic acid fermentation for persimmon vinegar preparation and quality evaluation of persimmon vinegar. Korean J Postharvest Sci Technol 2: 171-178
- Jeong YJ, Lee GD, Kim KS. 1998. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J Food Sci Technol 30: 1203- 1208.
- Kim JH, Ahn KH, Ro CW, Seo KK, Shin WK. 1998. Improvement of fermentation process of fruit vinegar using sweet persimmon. RDA J Horti Sci 40: 24-28.
- Moon KD, Sohn TH. 1988. The changes of soluble sugar components and texture during the processing of dried persimmon. Korean J Dietary Culture 3: 385-390.
- Lee BO, Moon KD, Sohn TH. 1990. Purification and characterization of invertase in astringent persimmon during sun drying. Korean J Dietary Culture 5: 269-274.
- Sohn TH, Moon KD, Lee NH. 1991. Textual properties and cell wall components of dried persimmon according to varieties. Korean J Dietary Culture 6: 229-235.
- Ann YG, Pyun JY, Kim SK, Shin CS. 1999. Studies on persimmon wine. Korean J Food & Nutr 12: 455-461.
- Woo KL, Lee SH. 1994. A study on wine-making with dried persimmon produced in korea. Korean J Food Sci Technol 26: 204-212.
- Park WK, Yoo YH, Hyun JS. 1975. Study on the manufacture of jam with Korean persimmon. J Korean Soc Food Nutr 4: 25-29.
- Yang HS, Lee YC. 2000. Changes in physico-chemical properties of soft persimmon and puree during frozen storage. Korean J Food Sci Technol 32: 335-340.
- Chung DO, Chung HJ. 1995. Associated microorganisms and chemical composition of persimon pickles. Korean J Dietary Culture 10: 133-137.
- Kim HY, Chung HJ. 1995. Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Korean J Food Sci Technol 27: 679-702.
- Song BH, Kim DY. 1983. Studies on storage of persimmons in salt solution. J Korean Agri Chem Soc 26: 169-176.
- Chun YK, Choi HS, Cha BS. 1997. Effect on enzymatic hydrolysis on the physicochemical properties of persimmon juice. Korean J Food Sci Technol 29: 198-203.
- Kang HA, Chang KS. 1997. Concentration of persimmon juice by revers osmosis system. Korean J Food Sci Technol 29: 279-283.
- Sakai T, Okushima M. 1982. Purification and crystallization of a protopectin solubilizing enzyme from Trichosporon penicillatum. Agric Biol Chem 46: 667-676. https://doi.org/10.1271/bbb1961.46.667
- Sakai T, Sakamoto T. 1990. Purification and some properties of a protopectin-solubilizing enzyme that has potent activity on sugar beet protopectin. Agric Biol Chem 54: 879-889. https://doi.org/10.1271/bbb1961.54.879
- Sakai T, Yoshitake S. 1984. Purification and some properties of a protopectin-solubilizing enzyme from Galactomyces reessii strain L. Agric Biol Chem 48: 1941-1950. https://doi.org/10.1271/bbb1961.48.1941
- Sakai T, Okushima M, Yoshitake S. 1984. Purification, crystallization and some properties of endopolygalacturonase from Kluyveromyces fragilis. Agric Biol Chem 48: 1951- 1961. https://doi.org/10.1271/bbb1961.48.1951
- Miyazaki H, Terata I. 1974. Treatment of waste rind of citrus fruits and extraction of the components. Shokuhin Kogyo 17: 81-87.
- Sakai T, Okushima M. 1980. Microbial production of pectin from citrus peel. Appl Environ Micribiol 39: 908-912.
- Sakai T, Hours R, Nakamura T. 1995. Enzymatic maceration of vegetables with protopectinases. J Food Sci 60: 468-472. https://doi.org/10.1111/j.1365-2621.1995.tb09805.x
- Mitsui T, Hashimoto N, Deguchi K, Hirano M, Igaue I. 1990. Isolation of plant mesophyll protoplasts with an endopolygalacturonase from Trichosporon penicillatum. Plant Tissue Cult Lett 7: 14-18. https://doi.org/10.5511/plantbiotechnology1984.7.14
- Lee SC, Ko BS, Lee DH, Hwang YI. 1997. Cell separation of vegetable tissues by protopectinase. J Korean Soc Food Sci Nutr 26: 430-435.
- Lee SC, Yuk HG, Hwang YI. 1997. Recovery yields of protopectinase depending on treatments of organic solvents. Agric Chem Biotechnol 40: 107-111.
- Lee DH, Park EK, Mun CH, Ha JU, Lee SC, Hwang YI. 1999. Effect of medium composition on protopectinase production from Bacillus subtilis EK11. Kor J Appl Microbiol Biotechnol 27: 378-384.
- AOAC. 1995. Official methods of analysis. 16th ed. The association of official analytical chemists, Washington DC.
- Paull RE, Deputy J, Chen NJ. 1983. Changes in organic acids, sugars, headspace olatiles during fruit ripening of soursop (Annona muricata L.). L Am Soc Hort Sci 108: 931-934.
Cited by
- Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.263