1 |
Jeon ER, Kim KA, Jung LH (1998) Morphological change of cooked rice kenel during saccharification for Sikhe. Korean J Soc Food Sci 14: 91-96.
|
2 |
Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis Thunb. Korean J Food Cookery Sci 23: 848-857.
|
3 |
Kim JY, Sung KW, Bae HW, Yi YH (2007) pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean J Food Sci Technol 39: 266-271.
|
4 |
Kim MS, Han TR, Yoon HH (1999) Saccharification and sensory characteristics of Shikhe made of pigmented rice. Korean J Food Sci Technol 31: 672-677.
|
5 |
Lee CH, Kim SY (1991) Literature review on the Korean traditional non-alcoholic beverages II. Recent status of research and developments. Korean J Dietary Culture 6: 55-60.
|
6 |
Lee SW (1987) Study on the Korean society of dietary. Hyangmoonsa. Seoul, Korea. p 193.
|
7 |
Lee SW (1978) The history of Korean food. Hyangmoonsa. Seoul, Korea. p 136.
|
8 |
Lee WJ, Kim SS (1998) Preparation of sikhe with brown rice. Korean J Food Sci Technol 30: 146-150.
|
9 |
Han HU (2006) Monograph Kimchi, A Great Legacy. Hanul. Paju.
|
10 |
Ann YG, Kim SK, Shin CS (1997) Studies on Sikhye wine - 1 . Rice Sikhye wine -. Korean J Food & Nutr. 10: 360-364.
|
11 |
Ann YG, Lee SK (1996) A definition and historical study of traditional and commercial Sikhye. Korean J Food & Nutr 9: 87-91.
|
12 |
Ann YG (1997) A study on sugars in Korean sweet rice drink "Sikhye"(II). Korean J Food & Nutr 10: 87-91.
|
13 |
Choi C, Lim SI, Seog HM (1991) Change in composition during aging of traditional Andong Sickhae. J Korean Soc Food Nutr 20: 381-387.
|
14 |
Morris ER, Curture AN, Ross-Murphy SB, Rees DA (1981) Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohyd Polmers 1: 5-21.
DOI
ScienceOn
|
15 |
Shin SY, Sung YM, Kang MY (2001) Saccharification and sensory characteristics of Shikhe made from glutinous rice varieties. J East Asian Soc Dietary Life 11: 11-18.
|
16 |
Robyt JF (1986) Dextran. In: Mark HF, NM Bikales, CG Overbergerand, G Menges (Eds), Encyclopedia of Polymer Science and Engineering, Vol. 4. John WiIey & Sons, New York, pp 752-767.
|
17 |
Robyt JF (1995) Mechanisms in the glucansucrase synthesis of polysaccharides and oligosaccharide from sucrose. Adv Carbohydr Chem Biochem 51: 133-144.
|
18 |
Vartanian LR, Schwartz MB, Brownell KD (2007) Effects of soft drink consumption on nutrition and health: A systematic review and meta-analysis. American J Public Health 97: 667-675.
DOI
ScienceOn
|
19 |
McDaniel N, Henderson LA, Watson Jr BT, Heatherbell D (1987) Sensory panel training and screening for descriptive analysis of the aroma of Pinot Noir wine fermented by special strains of malolactic bacteria. J Sens Stud 2: 149-167.
DOI
|
20 |
Min SH (2009) Quality characteristics of Shikhe prepared with Astragalus membranaceus water extracts. J East Asian Soc Dietary Life 19: 216-223.
|
21 |
Park JH, Bae SM, Yook C, Kim JS (2004) Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
|
22 |
Fleming HP, McFeeters RF, Thompson RL, Sanders DC (1983) Storage stability of vegetables fermented with pH control. J Food Sci 48: 975-982.
DOI
|
23 |
Choi HJ, Cheigh CI, Kim SB, Lee JC, Lee DW, Choi SW, Park, JM, Pyun YR (2002) Weissella kimchii sp. nov., a novel lactic acid bacterium from Kimchi. International J Systematic and Evolutionary Microbiology 52: 507-511.
|
24 |
Chung CH (2002) A potential nutraceutical from Leuconostoc mesenteroides B-742 (ATCC 13146); production and properties. Ph D Dissertation Louisiana State University.
|
25 |
Daeschel MA, Fleming, HP, Mcfeeters RF (1988) Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts. J Food Sci. 53: 862-869.
DOI
|
26 |
Choi C, Son GM (1992) A study on the preparation of traditional andong sikhe with lactic acid bacteria. Korean J Dietary Culture 7: 259-270.
|