Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus) |
Lee, Dae-Hyoung
(Department of Genetic Engineering, Paichai University)
Park, Won-Jong (Department of Food Science and Technology, Kongju National University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) Lee, Bong-Chun (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) Lee, Ju-Chan (Cheongyang Gugija Research Station, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) Lee, Dae-Hyung (Department of Genetic Engineering, Paichai University) Lee, Jong-Soo (Department of Genetic Engineering, Paichai University, Gugija Special Research Unit, Chungnam Agricultural Research and Extension Service) |
1 | Min YK, Jeng HS. Maunfacture of some Korean medicinal herb liquors by soaking. Korean J. Food Sci. Technol. 27: 210-215 (1995) |
2 | Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY. Lee JS. Manufacture and physiological functionality of Korean traditional liquors by using Dandelion (Taraxacum platycarpum). Korean J. Biotech. Bioeng. 28: 367-371 (2000) |
3 | Seo SB, Han SM, Kim JH, Kim NM, Lee JS. Manufacture and physiological functionality of wines and liquors by using plum (Prunus salicina). Korean J. Biotechnol. Bioeng. 16: 153-157 (2000) |
4 | Fayek KI, El-Sayed ST. Purification and properties of fibrinolytic enzyme from Bacillus subtilis. Zeit. fur Allgem. Mikrobiol. 20: 375-382 (1980) DOI ScienceOn |
5 | Marklund S, Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474 (1974) DOI ScienceOn |
6 | Kim YG, Kim KS, Bang JK, Yu HS, Lee ST. Growth characteristics, glycyrrhizin and free sugar content of licorice species. Korean J. Med. Crop Sci. 6: 108-113 (1998) |
7 | Rhyu MR, Nam RJ, Lee HY. Screeing of angiotensin I-converting enzyme inhibitors in cereals and legumes. Food Sci. Biotechnol. 5: 334-337 (1996) |
8 | Park YJ, Kim MH, Bae SJ. Enhancement of anti carcinogenic effect by combination of Lycii fructus with Vitamin C. J. Korean Soc. Food Sci. Nutr. 31: 143-148 (2002) DOI |
9 | Cushman DW, Cheung HS. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1648 (1971) DOI ScienceOn |
10 | Kim YT. Characteristics of fibrinolytic enzyme produced by Bacillus sp. isolated from Chungkookjang. PhD thesis, Sejong University, Seoul, Korea (1995) |
11 | Lee JS, Yi SH, Kwon SJ, Ahn C, Yoo JY. Enzymatic activities and physiological functionality of yeasts from traditional Meju. Korean J. Appl. Microbiol. Biotechnol. 25: 448-452 (1997) |
12 | Sung CK, Cho SH. Studies on the purification and characteristics of tyrosinase from Diospyros kaki Thunb. Korean Biochem. 1. 25: 79-87 (1992) |
13 | Blois MS. Antioxidant determination by the use of stable free radical. Nature. 191: 1199 (1958) |
14 | Kwak YJ. Production and Characterization of Anti-aging Elastase Inhibitor from Rubus coreanus. MS thesis, Paichai University, Daejeon, Korea (2003) |
15 | Park JS. Agronomic characteristics and biological activities of new variety chungyanggugija. PhD thesis, Chungnam University, Daejeon, Korea (2000) |
16 | Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food. Sci. Technol. 34: 118-122 (2002) |
17 | Choi SH, Bock JY, Nam SH, Bae JS, Chio, WY. Effect of tannic substances from acorn on the storage quality of rice wine. Korean J. Food Sci. Technol. 30: 1420-1425 (1998) |
18 | Noh TH. 7-14. Composition and effectiveness of Gugija. Chungnam Agricultural Technology Research Institute of Korea (1999) |
19 | Lee DH, Kim JH, Kim NM, Choi JS, Lee JS. Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica. Korean J. Mycol. 30: 142-146 (2002) DOI |
20 | Lee SR, Lee KH, Chang KS, Lee SK. The changes of aroma in wine treated with reverse osmosis system. Korean J. Food Sci. Technol. 32: 17-24 (2000) |
21 | Lee DH, Kim JH, Kim NM, Lee JS. Manufacture and Physiological Functionality of Korean Traditional Liquor by using Chamomile (Matricaria chamomile). Korean J. Food Sci. Technol. 34: 109-113 (2002) |
22 | Saito Y, Nakamura K, Kawato A, Irnayasu S. Structure and activity of angiotensin I converting enzyme inhibitors peptides from sake and sake lees. Biosci. Biotech. Biochem. 58: 1767-1771 (1994) DOI ScienceOn |
23 | Kleinsek DA, Dugan RE, Baker TA. Porter JW, 2-hydroxy-2 methylglutaryl coenzyme A reductase from rat liver. Methods Enzymol. 71: 462-479 (1981) DOI PUBMED |