Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women |
Kang, Kyeoung-Eun
(Graduate School of Nutrition Education, Daejin University)
Kim, Hye-Kyeong (Dept. of Food Science & Nutrition, Catholic University) Song, Kyung-Hee (Dept. of Food & Nutrition, Myongji University) Lee, Hong-Mie (Dept. of Food Science & Nutrition, Daejin University) |
1 | Shin MO, Kang DY, Kim MH, Bae SJ. 2008. Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fraction in various cancer cells. J Korean Soc Food Sci Nutr 37:288-293 DOI ScienceOn |
2 | Song JH, Lee JS, Lee EN, Lee SW, Kim JH, Lee JS. 2009. Manufacture and quality characteristics of Korean traditional Gujija(Lycii fructus) Tagju. Korean J Food Nutr 22:86-91 과학기술학회마을 |
3 | Yang HS, Eun JB. 2011. Fermentation and sensory characteristics of Korean traditional fermented liquor(Makgeolli) added with citron(Citrus junos Sieb ex Tanaka) juice. J Korean Soc Food Sci Nutr 43:438-445 과학기술학회마을 DOI ScienceOn |
4 | Yeo SH, Jeong YJ. 2010. Current trends and development plan in the Korean Makgeolli industry. Food Science & Industry 43:55-64 과학기술학회마을 |
5 | Yum SK. The history of Makoli industry in Korea. Food Science & Industry 44:18-27 과학기술학회마을 |
6 | 국세청 2012. 보도자료. http://www.nts.go.kr/news/news_03_01.asp |
7 | 이승우. 2010. 우리 술 막걸리의 브랜드화. 마케팅 44:53-64 |
8 | Jeon HM, Moon OS. 2011. A study on the importance of selection attributes according to the type of makgeoli consumers based on purchase and drinking motives. Korean J Culinary Research 17:59-73 |
9 | Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40:444-449 과학기술학회마을 DOI ScienceOn |
10 | Jung EK, Kim SJ, Joo NI. 2011. Consumption and satisfaction evaluation of Takju among consumers ages 20 to 29. J Korean Diet Assoc 17:47-57 과학기술학회마을 |
11 | Kim SY, Kim EK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH, Jeong YH. 2011. Physiochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr 40:223-228 DOI ScienceOn |
12 | Kim YG, Kim SH. 2010. The effect of selection attributes for Makgroli on the customer satisfaction, repurchase intention and recommendation intention. J East Asian Soc Dietary Life 20:389-395 |
13 | Kim YT, Rhy JH. 2010. The effect of influential factors for Makgolli purchase on the using satisfaction. J Tourism and Leisure Research 22:177-193 |
14 | Kim YT, Kim MS. 2011. Malgeolli's character for the globalization. J Tourism and Leisure Research 23:333-349 |
15 | Korea Statistical Information Service, http://kosis.kr/wnsearch/totalSearch.jsp |
16 | Lee DH, Kim JH, Lee JS. 2009. Effect of pears on the quality and physiological functionality of Makgeoly. Korean J Food & Nutr 22:606-611 과학기술학회마을 |
17 | Lee HS, Hong KH, Yoon CH, Kim SM. 2009a. Effect of Korean turbid rice wine(Takju) lees extract on blood glucose in the db/db mouse. Korean J Food Culture 24:219-223 과학기술학회마을 |
18 | Lee HS, Hong KH, Kim DH, Yoon CH, Kim SM. 2009b. Blood pressure lowering effect of Korean turbid rice wine(Takju) lees extract in spontaneously hypertensive Rat(SHR). Korean J Food Culture 24:338-343 |
19 | Lee HS, Kwak HE, Kim JY, Cho WK, Kim SM. 2010. A survey of drinking habits and health perception of Makgeolli. Korean J Food Culture 25:545-556 과학기술학회마을 |
20 | Lee SJ, Shin WC. 2011. Physiological functionalities of Makgeolli(Korean paradox). Food Science Industry 12:2-11 |
21 | Park CW, Jand SY, Park EJ. Yeo SH, Kim OM, Jeong YJ. 2011. Comparison of the quality characteristics of commercial Malgeolli type in South Korea. Korean J Food Preserv 18:884-890 DOI ScienceOn |
22 | Seo SH, Lee JE. 2009. Consumers' perception of Korean foods compatible with traditional Korean liquors. Korean J Food Culture 24:1-9 |
23 | Seo DH, Jung JH, Kim YR, Ha SJ, Kim YC. 2007. Identification of lactic acid bacteria in traditional Korean rice wine fermentation. Food Sci Biotechnol 16:994-998 과학기술학회마을 |
24 | Seo MY, Lee JK, Ahn BH, Cha SK. 2005. The changes of microflora during the fermentation of Takju and Yakju. Kor J Food Sci Technol 37: 61-66 과학기술학회마을 |