참고문헌
- An BH (1995) Study on problem of quality improvement of Korean traditional liquor. Bull Technol, 8, 130-137
- Kang KE, Kim HK, Song KH, Lee HM (2012) Consumption pattern and strategies to increase popularity of Makoli according to age groups in men and women. Korean J Food Nutr, 25, 419-429 https://doi.org/10.9799/ksfan.2012.25.3.419
- Shin MO, Kim MH, Bae SJ (2010) The effect of Makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro. J Life Sci, 20, 710-716 https://doi.org/10.5352/JLS.2010.20.5.710
- Lee GH (1994) Characteristic and new technology of Korean Takju. Korean J Appl Microbial Bioeng, 7, 36-46
- Ha JH, Shim YS, Cho YS, Seo DW, Jang HW, Jang HJ (2014) Analysis of E,E-farnesol and Squalene in Makgeolli using stir bar sorptive extration coupled wite gas chromatography-mass spectrometry. Korean J Anal Sci, 27, 60-65
- Kim MH, Kim WH, Bae SJ (2001) The effect of Makkoli on serum lipid concentration in male rats. J Nat Sci Silla Univ, 9, 73-84
- Wang SJ, Lee HJ, Cho JY, Park KH, Moon JH (2012) Isolation and identificatiom of antioxidants from Makgeolli. Korean J Food Sci Technol, 44, 14-20 https://doi.org/10.9721/KJFST.2012.44.1.014
- Silla-Santos MH (1996) Biogenic amines; their importance in foods. Int J Food Microbiol, 29, 213-231 https://doi.org/10.1016/0168-1605(95)00032-1
- Kim SM, Han AR (2012) Storage properties and biogenic amines production of Makgeollis brewed with different proportions of rice and wheat flour. Korean J Food Sci Technol, 44, 583-591 https://doi.org/10.9721/KJFST.2012.44.5.583
- Landete JM, Ferrer S, Polo L, Pardo I (2005) Biogenic amine in wines from three spanish region. J Agr Food Chem, 53, 1119-1124 https://doi.org/10.1021/jf049340k
- Lee DP (2006) Policy Issues for the Globalization of Korean Traditional Liquer. Food Ind Nutr, 11, 1-9
- Song JC, Park HJ, Shin WC (1997) Change of takiu qualities by addition of cyclodextrin during the brewing and aging. Korean J Food Sci Technol, 29, 895-900
- NTSTSI (2005) Manufacturing guideline of Takju and Yakju. National Tax Service Technical Service Institute. Seoul, Korea, p 195-198
- Folin O and Denis W (1912) On phosphotungstic phosphomolybdic compounds as color reagents. Journal of Biological Chemistry, 12, 239-249
- Sung JM, Lim JH, Park KJ, Jeong JW (2008) Effects of semi-dried red pepper with a different seed ratio on the quality of kimchi. Korean J Food Preserv, 15, 427-436
-
Antolini F, Franciosini S, Floridi AL, Floridi A (1999) An ion pair HPLC method for the determination of histamine, tyramine, tryptamine,
${\beta}$ -phenylethylamine and their amino acid precursors in cheese for industrial purposes. Italian Journal of Food Science, 11, 335-346 - Heo JC, Lee DY, Son MS, Yun CY, Hwang JS, Kang SW, Kim TH, Lee SH (2008) Effects of Mole Crickets (Gryllotalpa orientalis) extracts on anti-oxidant and anti-inflammatory activities. J Life Sci, 18, 509-514 https://doi.org/10.5352/JLS.2008.18.4.509
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem, 239, 70-76 https://doi.org/10.1006/abio.1996.0292
-
Lee BB, Park SR, Han CS, Han DY, Park E, Park HS, Lee SC (2008) Antioxidant activity and inhibition activity against
${\alpha}$ -amylase and${\alpha}$ -glucosidase of Viola mandshurica extracts. J Korean Soc Food Sci Nutr, 37, 405-409 https://doi.org/10.3746/jkfn.2008.37.4.405 - Oh SJ, Hong SS, Kim YH, Koh SC (2008) Screening of biological activities in fern plants native to Jeju island. Korean J Plant Res, 21, 12-18
-
Gao H, Kawabata J (2005)
${\alpha}$ -Glucosidase inhibition of 6-hydroxyflavones. Part 3: Synthesis and evaluation of 2,3,4-trihydroxybenzoyl-containingflavonoid analogs and 6-aminoflavones as${\alpha}$ -glucosidase inbibitors. Bioorg Med Chem, 13, 1661-1671 https://doi.org/10.1016/j.bmc.2004.12.010 - Sargent JM, Taylor CG (1989) Appraisal of the MTT assay as a rapid test of chemosensitivity in acute myeloid leukaemia. Br J Cancer, 60, 206-210 https://doi.org/10.1038/bjc.1989.252
- Green H, Kehinde O (1975) An established preadipose cell line and its differentiation in culture. II. Factors affecting the adipose conversion. Cell, 5, 19-27 https://doi.org/10.1016/0092-8674(75)90087-2
- Jo DH, Chung HJ, Cho HY, Lim ST (2011) Health function and utilization products of germinated brown rice. Food Sci Ind, 44, 76-86
- So MH, Lee YS, Noh WS (1999) Improvement in the quality of Takju by a modified Nuruk. Korean J Food Nutr, 12, 427-432
- Jin TY, Chung HJ, Eun JB (2000) The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol, 38, 414-418
- Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH (2007) Changes in physicochemical and sensory characteristics of rice wine, Yakju, prepared with different amount of red yeast rice. Korean J Food Sci Technol, 39, 309-314
- Cai Y, Luo Q, Sun M, Corke H (2004) Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci, 74, 2157-2184 https://doi.org/10.1016/j.lfs.2003.09.047
- Bubak HN, Guzel-Seydim ZB (2010) Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J Sci Food Agr, 90, 2021-2026
- Choi SH, Kim OK, Lee MW (1992) A study on the gas chromatographic analysis of alcohols and organic acids during Takju fermentation. Korean J Food Sci Technol, 24, 272-278
- Huh CK, Lee JW, Kim YD (2013) Comparison of organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars. Korean J Food Preserv, 20, 365-371 https://doi.org/10.11002/kjfp.2013.20.3.365
- Jeong ST, Kwak HJ, Kim SM (2013) Quality characteristic and biogenic amine production of Makgeolli brewed with commercial Nuruks. Korean J Food Sci Technol, 45, 727-734 https://doi.org/10.9721/KJFST.2013.45.6.727
- Forsythe WI, Redmond A (1974) Two controlled trial of tyramine in children with migraine. Dev Med Child Neurol, 16, 794-799
- Ogawa H, Tsuji H, Seto A, Hara S, Totani Y (1996) Synergistic effect of spermine on antioxidation of polyunsaturated oil. J Japan Oil Chem Soc, 45, 1327-1332 https://doi.org/10.5650/jos1996.45.1327
- Molyneux P (2004) The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol, 26, 211-219
- Blois MS (1954) Antioxidant determination by the of a stable free radical. Nature, 26, 1199-1204
- Jeong CH, Choi GN, Kwak JH, Kim JH, Choi SG, Shim KH, Heo HJ (2010) In vitro antioxidant activities of cocoa phenolics. Korean J Food Preserv, 17, 100-106
- Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M (2002) Free radical scavenging properties of wheat extracts. J Agric Food Chem, 50, 1619-1624 https://doi.org/10.1021/jf010964p
- Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ (2010) Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agric Life Sci, 44, 57-66
- Kim SM, Cho WK (2006) Effects of Takju (Korean turbid rice wine) less on the serum glucose levels in Streptozotocin- induced diabetic rats. Korean J Food Culture, 21, 638-643
- Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW (2011) Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol, 43, 206-212 https://doi.org/10.9721/KJFST.2011.43.2.206
-
Lee SJ, Kim GW (2010) Hypolipidemic effect of hexane fraction from Rhizopus oryzae KSD-815 through peroxisome proliferator-activated receptor-
${\alpha}$ . J Korean Soc Appl Biol Chem, 53, 761-765 https://doi.org/10.3839/jksabc.2010.115
피인용 문헌
- Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.874
- 발효온도에 따른 보리와 밀 혼합막걸리의 품질 특성 vol.30, pp.2, 2016, https://doi.org/10.9799/ksfan.2017.30.2.305
- 제주 전통 발효식품 쉰다리에서 분리한 세균의 군집 조사 및 어류질병세균과 인체유해세균에 대한 항균활성효과 vol.31, pp.1, 2016, https://doi.org/10.5352/jls.2021.31.1.73