References
- AACC. 1985. Approved Method of the AACC. 8th ed. Method 54-10. American Association of Cereal Chemists, St. Paul, MN. USA
- Ann YG, Pyun JY, Kim SK, Shin CS. 1999. Studies on persimmon wine. Korean J Food Nutr 12(5):455-461
- Cho YJ Chun SS. 2005. Effect of wastewater treatment with tannins from peel of astringent persimmon fruits. Korean J Food Preserv 12(3):299-304
- Cho YJ, Chun SS, An BJ. 2006. Application of the peel extracts of astringent persimmon fruits for wastewater treatment. J Korean Soc Appl Biol Chem 49(1):30-34
- Chung JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr 31(5):738-742 https://doi.org/10.3746/jkfn.2002.31.5.738
- Hong SC, Choe SN. 2009. Studies on the manufacture and quality characteristics of bread made with Capsosiphon fulvecense powder. J Fish Sci Edu 21(1):28-42
- Im JS, Lee MH. 2007. Physicochemical compositions of raw and dried wolha persimmons. Korean J Food Preserv 14(6):611-616
- Jeong YJ, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of traditional kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr 29(4):575-581
- Kim GY, Moon HK, Lee SW. 2006. Quality characteristics of sulgidduck prepared by addition of astringent persimmon powder. Korean J Food Preserv 13(6):697-702
- Kim JG, Choi HS, Kim WJ, Oh HI. 1999. Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J Food Cookery Sci 15(1):50-54
- Kim JH, Kang WW, Kim JK. 2005. Quality evaluation of yut (Korean traditional candy) prepared from low quality dried-persimmon. Korean J Food Preserv 12(2):135-140
- Kim SK, Lee GD, Jeong SK. 2003. Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean J Food Sci Technol 35(4): 642-647
- Kim WM, Lee YS. 2011. Physicochemical characteristics of loaf bread added with waxy black rice flour by storage period. Korean J Food Cookery Sci 17(1):248-258
- Kim YJ, Kim BK. 2005. Effect of dietary persimmon peel powder on physico-chemical properties of pork. Korean J Food Sci Ani Resour 25(1):39-44
- Lee BG, Byun GI, Cha WS. 2009. Quality characteristics of white pan bread by lotus (Nelumbo nucifera) seeds powder. Korean J Food Preserv 16(1): 68-74
- Lee HJ, Kim MK. 1998. Retarding effect of dietary fibers isolated from persimmon peels and jujubes on in vitro glucose, bile acid and cadmium transport. Korean Nutr Soc 31(4):809-822
- Lee JY, Kang SH, Kim MR. 2011. Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean J Food Preserv 18(1):111-118 https://doi.org/10.11002/kjfp.2011.18.1.111
- Lee MH, No HK. 2001. Quality changes during storage of persimmon vinegar clarified by chitosan treatment. J Korean Soc Food Sci Nutr 30(2): 283-287
- Lee YS, Kim WM, Kim TH. 2007. A Study on the rheological and sensory properties of bread added waxy black rice flour. Korean J Food Cookery Sci 23(3):337-345
- Oh CH, Kim YM, Han MS Oh NS. 2011. Effect of chestnut flour on the rheology of dough and processing adaptability of white pan bread. Food Eng Progress 15(1):15-21
- Oh SL, Cha WS, Park JH, Cho YJ, Hong JH, Lee WY. 2001. Carotenoids pigment extraction from a wasted persimmon peel. Korean J Food Preserv 8(4):456-461
- Park HS, Han GD. 2010. Effect of fermented rice bran on rheological properties of white bread dough. Korean J Food Culture 25(1):82-90
- Park LY, Lee SH, Kim SJ. 2010. Preparation and sensory characteristics of bread containing schizandra chinensis baillon (a traditional Korean medicinal plant). Korean J Food Preserv 17(5):637-643
- Pyler EJ. 1979. Physical and chemical test method. in Baking Science and Technology, Sosland pub. Co., Merrian Kansas 2:891-895
- Shin GM, Park JY. 2008. Changes on the characteristics of bread added with the powder of poria cocos wolf. Korean J Food Preserv 15(2):231-235
- Yang SM, Shin JH, Kang MJ, Kim SH, Sung NJ. 2010. Quality characteristics of bread with added black garlic extract. Korean J Food Cookery Sci 26(5):503-510
Cited by
- Quality Characteristics of Cookies with Persimmon Peel Powder vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.620
- Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
- Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.016
- Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.301
- Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extracts vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0031-4
- Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.479
- Effects of Hemicellulase on Purple Sweet Potato Bread vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.022
- Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel prepared with Persimmon Powder vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.638
- Quality Characteristics of Domestic Wheat White Bread Added with Lotus Leaf and Loot Powder vol.48, pp.6, 2014, https://doi.org/10.14397/jals.2014.48.6.365