참고문헌
- Lee SW, Lee OS, Jang SY, Jeong YJ, Kwon JH (2006) Monitoring of alcohol fermentation condition for 'Cheongdobansi' astringent persimmon (Diospyros kakai T.). Korean J Food Preserve, 13, 490-494
- Rhee CH, Park HD (1997) Isolation and characterization of alcohol fermentation yeasts from persimmon. Korean J Appl Microbiol Biotechnol, 25, 266-270
- Bian LL, You SY, Park JJ, Yang SJ, Chung HJ (2015) Characteristics of nutritional components in astringnet persimmons according to growing region and cultivar. J Korean Soc Food Sci Nutr, 44, 379-385 https://doi.org/10.3746/jkfn.2015.44.3.379
- Hong JS, Chae KY (2005) Physicochemical characterization and antioxidant activity of astringent persimmon concentration by boiling. Korean J Food Cookery Sci, 21, 709-716
- No JH, Kim JM, Zhang C, Kim HJ, Shin MS (2014) Effect of astringency removal conditions on the quality of Daebong persimmon. Korean J Food Cookery Sci, 30, 351-359 https://doi.org/10.9724/kfcs.2014.30.3.351
- Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM (2011) Manufacturing of the enhances antioxidative wine using a ripe Daebong persimmon (Dispyros kakai L.). J Appl Biol Chem, 54, 126-134 https://doi.org/10.3839/jabc.2011.022
- Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ (2010) Changes in nutritional components of Daebong-gam (Dispyros kakai) during ripening. Korean J Food Preserv, 17, 526-535
- Byun GI, Kwon YJ, Park ML (2008) Development of granular tea by using astringent persimmon and persimmon leaves. Korean J culinary Res, 14, 273-285
- Jeong YJ, Lee GD, Kim KS (1998) Optimization for the fermentation conditions of persimmon vinegar using response surface methodology. Korean J Food Sci Technol, 30, 1203-1208
- Lee YR, Chung HS, Seong JH, Moon KD (2011) Quality characteristics of Tofu with added astringent persimmon powder. Korean J Food Sci Technol, 43, 329-333 https://doi.org/10.9721/KJFST.2011.43.3.329
- 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, 738-742 https://doi.org/10.3746/jkfn.2002.31.5.738
- Kim HO, Moon HK, Kim GY (2005) Properties on the quality characteristics of Selgidduck with various concentrations of dried persimmon extract. J East Asian Soc Dietary Life, 15, 591-597
- Lee HH, Koh BK (2002) Sensory characteristics of Maejakgwa with persimmon powder. Korean J Soc Food Cookery Sci, 18, 216-224
- Im CY, Jeong ST, Choi HS, Choi JH, Yeo SH, Kang WW (2012) Characteristics of Gammakeolli added with processed forms of persimmon. Korean J Food Preserv, 19, 159-166 https://doi.org/10.11002/kjfp.2012.19.1.159
- Ratti C (2001) Hot air and freeze-drying of high-value foods: A review. J Food Eng, 49, 311-319 https://doi.org/10.1016/S0260-8774(00)00228-4
- Tan LH, Chan LW, Heng PWS (2005) Effect of oil loading on microspheres produced by spray drying. J Microencapsulation, 22, 253-259 https://doi.org/10.1080/02652040500100329
- Kim JW, Kwon YR, Youn KS (2012) Quality characteristics and antioxidant properties in spray-dried and freeze-dried powder prepared with powdered seaweed extracts. Korean J Food Sci Technol, 44, 716-721 https://doi.org/10.9721/KJFST.2012.44.6.716
- Han MW, Youn KS (2009) Quality characteristics of spray drying microparticulated calcium after wet-grinding. Korean J Food Sci Technol, 41, 657-661
- Hwang SH (2006) Studies on the stability of squid liver oil by microencapsulation and fluidized bed micro-coating. Ph D Thesis, Catholic University of Daegu, Gyengsan, Korea, p 5-7
- Bezerra MA, Santelli RE, Oliverira EP, Villar LS, Escaleira LA (2008) Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965-977 https://doi.org/10.1016/j.talanta.2008.05.019
- Kim HJ, Yun HJ, Lee JH, Heo KN, Kang BS, Jo CR (2012) Optimization of processs condition of boiled Korean native chicken by response surface methodology. CNU J Agric Sci, 39, 195-202 https://doi.org/10.7744/cnujas.2012.39.2.195
- Lee WC, Yusof S, Hamid NSA, Baharin BS (2006) Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73, 55-63 https://doi.org/10.1016/j.jfoodeng.2005.01.005
- Phillips RD, Chinnan MS, Branch AL, Miller J, Mcwatters KH (1998) Effects of pre-treatment on functional and nutritional properties of cowpea meal. J Food Sci, 53, 805-809
- Folin O, Denis W (1912) On phosphotungasticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-249
- Papadakis SE, Gardeli C, Tzia C (2006) Spray drying of raisin juice concentrate. Drying Technol, 24, 173-180 https://doi.org/10.1080/07373930600559019
- Bhandari BR, Datta N, Howes (1997) Problems associated with spray drying of sugar-rich foods. Drying Technol, 15, 671-684 https://doi.org/10.1080/07373939708917253
- Collares FP, Finzer JRD, Kieckbusch TG (2004) Glass transition control of the detachment of food pastes dried over glass plates. J Food Eng, 61, 261-267 https://doi.org/10.1016/S0260-8774(03)00098-0
- Samaneh K, Mohammad HM, Wan RWD, Nourouzi MM (2015) CFD modeling of air flow on wall deposition in different spray dryer geometries. Drying Technol, 33, 784-795 https://doi.org/10.1080/07373937.2014.966201
- Chung HS, Hong JH, Youn KS (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv, 12, 247-251
- Moon JH, Kim RS, Choi HD, Kim YS (2010) Nutrient composition and physicochemical properties of Korean taro flours according to cultivars. Korean J Food Sci Technol, 42, 613-619
- Hogekamp S, Schubert H (2003) Rehydration of food powders. Food Sci Tech Int, 9, 223-235 https://doi.org/10.1177/1082013203034938
- Lee DH, Hong JH (2015) Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders. The Korean J Food Preserv, 22, 591-597 https://doi.org/10.11002/kjfp.2015.22.4.591
- Beleia A, Varriano-Marston E, Hoseney RC (1980) Characterization of starch from pearl millets. Cereal Chem, 57, 300-303
- Santhalakshmy S, Bosco SJD, Francis S, Sabeena M (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol, 274, 37-43 https://doi.org/10.1016/j.powtec.2015.01.016
- Phoungchandang S, Sertwasana A (2010) Spray-drying of ginger juice and physicochemical properties of ginger powders. Science Asia, 36, 40-45 https://doi.org/10.2306/scienceasia1513-1874.2010.36.040
- Adhikari B, Howes T, Bhandari BR, Truong V (2003) Characterization of the surface stickiness of fructosemaltodextrin solutions during drying. Drying Technol, 21, 17-34 https://doi.org/10.1081/DRT-120017281
- Grabowski JA, Truong VD, Daubert CR (2006) Spraydrying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J Food Sci, 71, E209-E217 https://doi.org/10.1111/j.1750-3841.2006.00036.x
- Cha JY, Ahn HY, Eom KE, Park BK, Jun BS, Cho YS (2009) Antioxidant activity of Aralia elata shoot and leaf extracts. J Life Sci, 19, 652-658 https://doi.org/10.5352/JLS.2009.19.5.652
- Kim YJ, Lee SJ, Kim MY, Kim GR, Chung HS, Park HJ, Kim MO, Kwon JH (2009) Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean J Food Sci Technol, 41, 64-68
- Mona ES, Langrish TAG (2016) Spray drying bioactive orange-peel extracts produced by soxhlet extraction: use of WPI, antioxidant activity and moisture sorption isotherms. LWT-Food Sci Technol, 72, 1-8 https://doi.org/10.1016/j.lwt.2016.04.033
- Leon-Martinez FM, Mendez-Lagunas LL, Rodriguez-Ramirez J (2010) Spray drying of nopal mucilage (Opunita ficus-indica): Effects of powder properties and characterization. Carbohydr Polym, 81, 864-870 https://doi.org/10.1016/j.carbpol.2010.03.061
- Fang Z, Bhandari B (2011) Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem, 129, 1139-1147 https://doi.org/10.1016/j.foodchem.2011.05.093
피인용 문헌
- Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.218