Comparison of Quality Characteristics of Dohwaju Fermented with or without Peach Flowers and Branches
![]() |
Park, Ji-Hye
(Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Kim, So-Ra (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) |
1 | Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH (2011) Quality characteristics of seoktanju fermented by using different commercial nuruks. Korean J Microbiol Biotechnol 39: 56-62. |
2 | Han EH, Lee TS, Noh BS, Lee DS (1997) Quality characteristics in ash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29: 555-562. |
3 | Jeong IM (2004) Analysis of phenol compounds. Korean Crop Sci 49: 5-12. |
4 | Jin TY, Chung HJ, Eun JB (2005) The effect of replacement levels of non-waxy in the quality of jinyangju, a Korean traditional rice wine made of glutinous rice. Korean J Food Sci Technol 37: 939-943. |
5 | Jung MS (1992) Savory herbs, peaches and apricots. Family life association in Korea, Seoul. pp 104-107. |
6 | Kim YH, Yang HE, Park BK, Heo MY, Jo BK, Kim HP (2002) The extract of the flowers of Prunus persica, a new cosmetic ingredient, protects against solar ultraviolet-induced skin damage in vivo. J Cosmet Sci 53: 27-34. |
7 | Ministry of government legislation. Laws for the promotion of Korean traditional liquor industry. http://www.law.go.kr/ lsInfoP.do?lsiSeq=102500&viewCls=lsRvsDocInfoR#000. Accessed March 8, 2012. |
8 | Lee CH (2008) Food preservation. Korea University Press, Seoul. p 158. |
9 | Lee HS, Park CS, Choi JY (2010) Quality characteristics of the mashes of takju prepared using different yeasts. Korean J Food Sci Technol 42: 56-62. |
10 | Lee JO, Kim CJ (2011) The influence of adding buckwheat sprouts in the fermentation characteristics of yakju. Korean J Food Culture 26: 72-79. |
11 | Lee JY, An BJ (2010) Anti-oxidant and anti-inflammation activities of Prunus persica Flos. J Appl Biol Chem 53: 162-169. DOI ScienceOn |
12 | Lee SH (2009) Alcoholic beverage culture of Korea. Sun Press, Seoul. pp 942-947. |
13 | National Tax Service Technical Service Institute (2009) Terms of liquor analysis, Seoul, Korea. |
14 | Park CS, Lee TS (2002) Quality characteristics of takju prepared by wheat flour nuruks. Korean J Food Sci Technol 34: 296-302. |
15 | Park JG, Song WH, Hong SM, Kim CH (2008) Production of flavor compounds in fermented milk by Lactobacillus acidophilus isolated from breast-fed infants. Korean J Food Sci Ani Resour 28: 596-603. DOI ScienceOn |
16 | 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. |
17 | Park JH, Yeo SH, Jeong ST, Choi HS, Jeon JA, Choi JH (2010) Characteristics of byeok-hyang-ju made by various processing methods originated from ancient documents. Korean J Food Preserv 17: 826-834. |
18 | Park JH, Yeo SH, Jeong ST, Won MH, Choi JH (2011) Characteristics of samhaeju made by various processing methods origination from ancient documents. J East Asian Soc Dietary Life 21: 853-862. |
19 | Park YJ, Park YS, Jan HG, Huk GH (2005) Utilization of pruning branch of peach tree as a natural dyeing material. Korean J Plant Res 18: 216-222. |
20 | So MH, Lee JW (1996) Takju brewing by combined use of Rhizopus japonicus-nuruk and Aspergilus oryzae-nuruk. J Korean Soc Food Nutr 25: 157-162. |
21 | Son HS, Park BD, Ko BK, Lee CH (2011) Quality characteristics of Takju produced by adding different amounts of water. Korean J Food Sci Technol 43: 453-457. DOI |
22 | http://terms.naver.com/entry.nhn?docId=1256083&mobile&cate goryId=200000396. Accessed October 14, 2012. |
23 | Cha BC, Lee EH (2004) Antioxidant and antiinflammation activities of Prunus persica tree extracts. Korean J Medicinal Crop Sci 12: 289-294. |
24 | Cho IK, Huh CK, Kim YD (2010) Quality characteristics of Yakju (a traditional Korean beverage) after addition of different tissues of Opuntia ficus indica from Shinan, Korea. Korean J Food Preserv 17: 36-41. |
25 | Choi GI, Kim HJ, Kim HJ, Kim HR, Kim DH, Ahn JS, Son YG, Song IH (2012) Changes of organic acids in takju during storage conditions. J Fd Hyg Safety 27: 127-132. DOI |
26 | Choi JH (2011) Recipe of traditional beverage of construed ancient documents. Moonyoungdang Press, Suwon. pp 29-31. |
![]() |