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Kim TY, Jeon TW, Yeo SH, Kim SB, Kim JS, Kwak JS (2010) Antimicrobial, antioxidant and SOD-like activity effect of Jubak extracts. Korean J Food & Nutr 23: 299-305
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Kang YJ, Park SJ, Bae K, Yoo JM, Pyo HB, Choi JH, Kim TJ (2011) Ethyl acetate extract of Korean rice wine lees inhibits IgE-mediated degranulation in rat basophilic leukemia RBL-2H3 cells and passive cutaneous anaphylaxis in mice. J Life Sci 21: 1364-1369
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Kwon SC, Jeon TW, Park JS, Kwak JS, Kim TY (2012) Inhibitory effect of tyrosinase, ACE and xanthine oxidase, and nitrite scavenging activities of Jubark (alcohol filter cake) extracts. J Korean Soc Food Sci Nutr 41: 1191-1196
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Park MJ, Kang HT, Kim MS, Shin WC, Sohn HY, Kim JS (2014) Antiinflammatory effects of extracts and their solvent fractions of rice wine lees. J Life Sci 24: 843-850
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Park WY, Sung NY, Byun EH, Oh KH, Byun MW, Yoo YC (2015) Immuno-modulatory activities of polysaccharides separated from Jubak in microphage cells. J Korean Soc Food Sci Nutr 44: 1079-1083
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6 |
Lee, HS, Kim SM (2010) Quality characteristics of morning rolls added with Makgeolli lees extract powder. Korean J Food Culture 25: 633-638
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Jung HN, Kim HO, Shim HH, Jung HS, Choi OJ (2012) Quality characteristics of low-salt yacon Jangachi using rice wine lees during storage. J Korean Soc Food Sci Nutr 41: 383-389
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8 |
Cho YH, Cho JS, Kim JY, Kim US, Choi JH, Park JH (2013) Quality characteristics of Sulgidduk with Makgeolli lees. J East Asian Soc Dietary Life 23: 227-233
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Ko YS, Sim KH (2014) Quality characteristics and antioxidant activity of Jeung-pyun added with Ju-bak powder. J East Asian Soc Dietary Life 24: 190-200
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Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ (2014) Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolle lees. Meat Sci 96: 892-900
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11 |
Yun CS, Kim HA, Kim YS (2015) Quality characteristics of muffin added with Makgeolli lees. Korean J Culinary Res 21: 198-211
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Im CY, Kim MH, Kang WW (2017) Quality characteristics of cookies added with Takju pomace powder. Korean J Food Preserv 24: 8-12
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Lim YS, Bae SM, Kim K (2004) Production of yeast spores from rice wine cake. Korean J Microbiol Biotechnol 32: 184-189
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Kim WS (2011) Utilization of Makgeolli sludge for growth of probiotic bacteria. CNU J Agric Sci 38: 473-477
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Ko YJ, Ryu CH (2016) Optimum fermentation condition of apple vinegar added with Korean rice wine lees extracts. J Agric Life Sci 50: 193-200
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Kim DC, In MJ (2016) Preparation and characteristics of yogurt added with Korean rice wine lees powder. J Appl Biol Chem 59: 345-349
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Chamber JV (1979) Culture and processing techniques important to the manufacture of good quality yogurt. Cult Dairy Prod J 14: 28-34
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In MJ, Choi SY, Kim HR, Park DB, Oh NS, Kim DC (2009) Acid production and phytate degradation using Leuconostoc mesenteroides KC51 strain in saccharified-rice suspension. J Appl Biol Chem 52: 33-37
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Jeong EJ, Bang BH (2003) The effect on the quality of yogurt added water extracted from sea tangle. Korean J Food & Nutr 16: 66-71
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Paik SH, Bae HC, Nam MS (2004) Fermentation properties of yogurt added with rice. J Anim Sci & Technol 46: 667-676
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Kim DC, Won SI, In MJ (2015) Substitution effect of enzymatically hydrolyzed purple sweet potato powder on skim milk in yogurt preparation. J Appl Biol Chem 58: 311-316
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Kim KH, Ko YT (1993) The preparation of yogurt from milk and cereals. Korean J Food Sci Technol 25: 130-135
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Sung JM, Choi HY (2014) Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J Korean Soc Food Sci Nutr 43: 690-697
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24 |
Vliet TV, Lakemond CMM, Visschers RW (2004) Rheology and structure of milk protein gels. Curr Opin Colloid Interface Sci 9: 298-304
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25 |
Sung YM, Cho JR, Oh NS, Kim DC, In MJ (2005) Preparation and quality characteristics of curd yogurt added with chlorella. J Korean Soc Appl Biol Chem 48: 60-64
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Kim SM, Cho Wk (2006) Effects of Takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. Korean J Food Culture 21: 638-643
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Kim MS, Shin WC, Sohn HY (2015) Application of the lees of domestic traditional wine and its useful biological activity. J Life Sci 25: 1072-1079
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Shon SK, Rho TH, Kim HJ, Bae SM (1990) Takju brewing of uncooked rice starch using Rhizopus koji. Korean J Appl Microbiol Biotechnol 18: 506-510
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