과제정보
연구 과제 주관 기관 : 하동군농업기술센터
참고문헌
- Achiwa Y, Hibasmi H, Katsuzaki H, Iami K, and Komiya T (1999) Inhibitory effects of persimmon (Diospyros kaki) extract and related polyphenol compounds on growth of human lymphoid leukemi cells. Biosci Biotechnol Biochem 61, 1099-1101.
- Ann YG, Pyun JY, Kim SK, and Shin CS (1999) Studies on persimmon wine. Korean J Food Nutr 12, 455-461.
- Bae SM, Park KJ, Kim JM, Shin DJ, Hwang YI, and Lee SC (2002) Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol 45, 66-70.
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181, 119-200. https://doi.org/10.1038/181119a0
- Cho KM, Ahn BY, and Seo WT (2008) Lactic acid fermentation of gamju manufactured using medicinal herb decoction. Korean J Food Sci Technol 40, 649-655.
- Cho KM, Hong SY, Math RK, Lee JH, Kambiranda DM, Kim JM, Md. Islam SA, Yun MG, Cho JJ, Lim WJ, and Yun HD (2009) Biotransformation of phenolics (isoflavones, flavanols and pehnolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1. Food Chem 114, 413-419. https://doi.org/10.1016/j.foodchem.2008.09.056
- Cho KM, Lee JB, Kahng GG, and Seo WT (2006) A study on the making of sweet persimmon (Diospyros kaki, T) wine. Korean J Food Sci Technol 38, 785-792.
- Choi HS, Kim MK, Park HS, Kim YS, and Shin DH (2006) Alcoholic fermentation of bokbunja (Rubus coreanus Miq.) wine. Korean J Food Sci Technol 38, 543-547.
- Fellegrin N, Ke R, Yang M, and Rice-Evans C (1999) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Met Enzymol 299, 379-389. https://doi.org/10.1016/S0076-6879(99)99037-7
- Han WC, Ji SH, Lee JC, Cheong C, Kang SA, and Jang KH (2009) Quality characteristics of apple wine fermented with Rosa rugosa Thumb. Korean J Food Preserv 16, 311-316.
- Hwang Y, Lee KK, Jung GT, Ko BR, Choi DC, Choi YG, and Eun JB (2004) Manufacturing of wine with watermelon. Korean J Food Sci Technol 36, 50-57.
- Jones RP, Pamment N, and Greenfield DF (1981) Alcohol fermentation by yeasts the effect of environmental and other variables. Process Biochem 16, 42-49.
- Jung GT, Ju IO, Ryu J, and Choi YG (2003) Studies on manufacture of wine using apricot. Korean J Food Preserv 10, 493-497.
- Kim HR, Kwon YH, Kim HB, and Ahn BH (2006) Characteristics of mulberry fruit and wine with varieties. J Korean Soc Appl Biol Chem 49, 209-214.
- Kim YS, Jeong DY, and Shin DH (2008) Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. Korean J Food Sci Technol 40, 63-69.
- Lee HB, Yang CB, and Yoo TJ (1972) Studies on the chemical composition of some fruit vegetable and fruits in Korea (I). Korean J Food Sci Technol 4, 36.
- Lee SW, Lee OS, Jang SY, Jeong YJ, and Kwon JH (2006) Monitoring of alcohol fermentation condition for 'chenogdobansi' astringent persimmon (Diospyros kaki T.). Korean J Food Preserv 13, 490-494.
- Miller GL (1959) Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Anal Chem 31, 426-428. https://doi.org/10.1021/ac60147a030
- Rozek A, Achaerandio I, Almajano MP, Guell C, Lopez F, and Ferrando M (2007) Solid foodstuff supplemented with phenolics from grape: Antioxidant properties and correlation with phenolic profiles. J Agri Food Chem 55, 514-5155. https://doi.org/10.1021/jf070427q
- Shin DJ, Kim KH, and Sung TS (2000) Physicochemical properties of prepersimmon. Korean J Food Nutr 13, 440-445.
- Singleton VL and Rossi JA (1965) Colorimetry of total phenolic with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16, 144-158.
- Song DH, Kim CJ, Rho TW, and Lee JS (1988) Phenolics content and browning capacity during the white wine making. Korean J Food Sci Technol 20, 787-793.
- Woo KL and Lee SH (1994) A study on wine-making with dried persimmon produced in Korea. Korean J Food Sci Technol 26, 204-212.
피인용 문헌
- Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01 vol.48, pp.2, 2012, https://doi.org/10.7845/kjm.2012.48.2.147
- Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines vol.29, pp.3, 2014, https://doi.org/10.7318/KJFC/2014.29.3.278
- Antioxidant Activity and Main Volatile Flavor Components of Mulberry Wine Fermented with Saccharomyces cerevisiae B-8 vol.43, pp.7, 2014, https://doi.org/10.3746/jkfn.2014.43.7.1017
- Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.379
- Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.840
- Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1347
- Fermentation of Black Garlic Wine and its Characteristics vol.26, pp.7, 2016, https://doi.org/10.5352/JLS.2016.26.7.796
- Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28 vol.52, pp.1, 2016, https://doi.org/10.7845/kjm.2016.5072
- Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01 vol.41, pp.7, 2012, https://doi.org/10.3746/jkfn.2012.41.7.1002
- Physicochemical Properties and Biological Activities of Black Garlic (Allium sativum L.) Shoot vol.49, pp.1, 2015, https://doi.org/10.14397/jals.2015.49.1.189
- Physicochemical Properties of Persimmon Vinegars Produced from Independent Two-step Fermentation vol.52, pp.2, 2018, https://doi.org/10.14397/jals.2018.52.2.107
- Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.863
- 자색고구마-쌀누룩으로 제조된 막걸리 발효 중 품질 특성과 항산화 효과 vol.44, pp.6, 2012, https://doi.org/10.9721/kjfst.2012.44.6.728
- 과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징 vol.21, pp.2, 2011, https://doi.org/10.11002/kjfp.2014.21.2.206
- 냉장 저장 중인 청도반시에 발생한 곰팡이의 동정 vol.42, pp.4, 2011, https://doi.org/10.4489/kjm.2014.42.4.276
- 대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성 vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.695
- 김치 유산균을 이용한 감 발효음료 특성 vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.016
- Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성 vol.22, pp.5, 2011, https://doi.org/10.11002/kjfp.2015.22.5.768
- 여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성 vol.23, pp.2, 2011, https://doi.org/10.11002/kjfp.2016.23.2.259
- 건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화 vol.26, pp.11, 2011, https://doi.org/10.5352/jls.2016.26.11.1298
- 보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화 vol.24, pp.1, 2017, https://doi.org/10.11002/kjfp.2017.24.1.125
- 반응표면분석법을 이용한 홍시와 우유혼합물의 최적 분무건조 조건 vol.24, pp.7, 2011, https://doi.org/10.11002/kjfp.2017.24.7.957
- 이산화황(SO2) 패드가 상온저장 중 곶감 및 감말랭이의 품질에 미치는 영향 vol.107, pp.1, 2011, https://doi.org/10.14578/jkfs.2018.107.1.71
- 품종별 곶감(Diospyros kaki)의 영양성분 분석, 산화방지 효과 및 뇌 신경세포 보호효과 vol.50, pp.2, 2011, https://doi.org/10.9721/kjfst.2018.50.2.225
- 예천지역 천일건조 곶감의 품종별 품질특성 비교 vol.107, pp.4, 2011, https://doi.org/10.14578/jkfs.2018.107.4.422
- Quality Characteristics of Cheongju (Korean Traditional Rice Wine) with Different Additions of Ripe Daebong Persimmon (Diospyros kaki L.) vol.29, pp.4, 2019, https://doi.org/10.17495/easdl.2019.8.29.4.310
- 비만모델 랫드에서 지장김치의 혈액 지질대사, 항비만 효능 및 메카니즘 vol.36, pp.4, 2011, https://doi.org/10.12925/jkocs.2019.36.4.1198
- Antioxidant Activity and Quality Characteristics of Yanggaeng Supplemented with Ripe Daebong Persimmon Powder vol.31, pp.1, 2020, https://doi.org/10.7856/kjcls.2020.31.1.25
- 감 심지 에탄올 추출물의 항산화 활성 및 신경세포 보호 효과 vol.52, pp.1, 2011, https://doi.org/10.9721/kjfst.2020.52.1.60