1 |
Gilliland SE (1989) Acidophilus milk products, review of potential benefits to consumer. J Dairy Sci 72: 2483-2489
DOI
|
2 |
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
|
3 |
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
DOI
|
4 |
Gahruie HH, Eskandari MH, Mesbahi G, Hanifpour MA (2015) Scientific and technical aspects of yogurt fortification: A review. Food Sci Human Well 4: 1-8
DOI
|
5 |
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
|
6 |
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
DOI
|
7 |
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
|
8 |
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
DOI
|
9 |
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
DOI
|
10 |
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
DOI
|
11 |
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
DOI
|
12 |
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
|
13 |
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
|
14 |
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
DOI
|
15 |
Im CY, Kim MH, Kang WW (2017) Quality characteristics of cookies added with Takju pomace powder. Korean J Food Preserv 24: 8-12
DOI
|
16 |
Lim YS, Bae SM, Kim K (2004) Production of yeast spores from rice wine cake. Korean J Microbiol Biotechnol 32: 184-189
|
17 |
Kim WS (2011) Utilization of Makgeolli sludge for growth of probiotic bacteria. CNU J Agric Sci 38: 473-477
|
18 |
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
|
19 |
Kim DC, Won SI, In MJ (2018) Preparation and characteristics of yogurt added with enzymatically saccharified Korean rice wine lees powder. J Appl Biol Chem 61: 315-320
DOI
|
20 |
Kim DC, In MJ (2016) Preparation and characteristics of yogurt added with Korean rice wine lees powder. J Appl Biol Chem 59: 345-349
DOI
|
21 |
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
DOI
|
22 |
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
DOI
|
23 |
Lee JS, Bae I (2017) A study on the quality properties of yogurt containing Makgeolli (Korea rice-wine). J Milk Sci Biotechnol 35, 135-142
DOI
|
24 |
Shin KS, Lee JH (2018) Evaluation of quality characteristics in commercial yogurt. Korean J Food Preserv 25, 195-204
DOI
|
25 |
Chamber JV (1979) Culture and processing techniques important to the manufacture of good quality yogurt. Cult Dairy Prod J 14: 28-34
|
26 |
Lee HJ, Pak HO, Lee JM (2006) Fermentation properties of yogurt added with rice bran. Korean J Food Cookery Sci 22: 488-494
|
27 |
Won JI, Lee JH, Park HI, Cho YU, Choi ID, Lee SK, Park HY, Park JY, Oh SK, Han SI, Choi HS (2018) Quality characteristics of commercial semisolid type yogurt in Korea. J Korean Soc Food Sci Nutr 47: 1185-1190
DOI
|
28 |
Kosikowski F (1982) Cheese and fermented milk foods. Edwards Brothers Inc, Ann Arbor, MI, USA
|