References
- Park RD. 1996. Traditional Korean alcohol beverage. Hoeilmunwhasa, Seoul, Korea. p 90-93
- Min YK, Lee MK. 1997. The changes of the quality of jujube wine during its manufacturing operations. Food Eng Prog 1: 81-86
- Min YK, Lee MK, Yoon HS, Park HJ. 1997. Quality changes in jujube wine with heating temperatures. Food Eng Prog 1: 212-218
- Kang HA, Chang KS, Min YK, Choi YH. 1998. Value addition of jujube wine using microfiltration and ultrafiltration. Korean J Food Sci Technol 30: 1146-1151
- Park HJ, Min YK, Kim KY, Kang SW. 1997. Sterilization effects of hydrostatic pressure and low temperature treatments on the jujube wine. Food Eng Prog 2: 163-170
- Kim JY, Min YK, Yoon HS. 2000. Flavor changes of Daechusul during storage. Food Eng Prog 4: 45-50
- Lee CH, Lee HD, Kim JY, Kim KM. Sensory quality attributes of Takju and their changes during pasteurization. Korean J Dietary Culture 4: 405-410
- Marquis RE. 1976. High-pressure microbial physiology. Adv Microbial Physiol 11: 159-163 https://doi.org/10.1016/S0065-2911(08)60228-3
- Hoover DG. 1993. Pressure effects on biological systems. Food Technol 47: 150-161
- Horie Y, Kimura K, Ida M, Yosida Y, Ohki K. 1991. Jam preparation by pressurization. Nippon Nogeikagaku Kaishi 65: 975-980 https://doi.org/10.1271/nogeikagaku1924.65.975
- Jwa MK, Lim SB, Mok C, Park YS. 2001. Inactivation of microorganism and enzymes in foxtail millet Takju by high hydrostatic pressure treatment. Korean J Food Sci Technol 33: 226-230
- Lim SB, Jwa MK, Mok C, Park YS, Woo GJ. 2004. Changes in microbial counts, enzyme activity and quality of foxtail millet Takju treated with high hydrostatic pressure during storage. Korean J Food Sci Technol 36: 233-238
- Park HJ, Kim KY, Han GJ, Jeong HS. 2007. Quality of jujube wine with hydrostatic pressure and freezing treatment. J Korean Soc Food Sci Nutr 36: 1444-1450 https://doi.org/10.3746/jkfn.2007.36.11.1444
- Handbook of Korean liquoir industry. 1975. Korean Alcohol and Liquoir Industry Association
- Chae SK. 1998. Food Analysis. Ji-gu Publishing Co., Seoul, Korea. p 385-398
- AOAC. 1984. Official Method of Analysis. 14th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 822
- Kim KO, Lee YC. 1998. Sensory evaluation of food. Sinkwang Publishing Co., Seoul, Korea. p 166-188
- SAS Institute Inc. 1996S. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
- Son TH, Seong JH, Kang WO, Moon KD. 2003. Food processing. Hyeongseol Publishing Co., Seoul, Korea. p 121-152
- Lee HC, Kim SS. 1989. Food Storage. Soohaksa Co., Seoul, Korea
- Lee KH. 2000. Food chemistry. Hyeongseol Publishing Co., Seoul, Korea. p 465-470
- Kim SS, Ahn CW, Woo IE. 1999. Food microorganism. Soohaksa Co., Seoul, Korea
- Yen GC, Lin HT. 1996. Comparison of high pressure treatment and thermal pasterization effects on the quality and shelf-life of guava puree. Int J Food Sci 31: 205-213 https://doi.org/10.1111/j.1365-2621.1996.331-32.x
Cited by
- Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.104
- Effects of Thermal Treatment and Freezing Storage Period on Physicochemical and Nutritional Characteristics of Shiitake Mushrooms vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.350
- Quality Characteristics of Umbilicaria esculenta Yakju Added with Grapefruit Seed Extract during Storage vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.239
- Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment vol.36, pp.2, 2016, https://doi.org/10.1590/1678-457X.0011
- Effect of High Pressure Processing on Freshness of Meat Products vol.33, pp.4, 2018, https://doi.org/10.13103/JFHS.2018.33.4.272
- 초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향 vol.24, pp.3, 2009, https://doi.org/10.11002/kjfp.2017.24.3.343
- Quality Properties and Antioxidant Activities of Yakju Added with Jujube Paste with Different Heating Time vol.29, pp.2, 2019, https://doi.org/10.17495/easdl.2019.4.29.2.120