1 |
Moon YJ, Park S, Sung CK. Effect of ethanolic extract of Schizandra chinensis for the delayed ripening kimchi preparation. Korean J. Food Nutr. 16: 7-14 (2003)
|
2 |
Cho EK, Cho HE, Chio YJ. Antioxidant and antibacterial activities, and tyrosinase and elastase inhibitory effect of fermented omija (Schizandra chinensis Baillon.) beverage. J. Appl. Biol. Chem. 53: 212-218 (2010)
DOI
|
3 |
MO HW, Jung YH, Jeong JS, Chio KH, Chio SW, Park CS, Choi MA, Kim ML, Kim MS. Quality characteristics of vinegar fermented using omija (Schizandra chinensis Baillon). J. Korean Soc. Food Sci. Nutr. 42: 441-449 (2013)
DOI
|
4 |
Lee SY, Park HK, Kim MH. Isolation and identification of wild yeasts from Schizandra (Schizandra chinensis) for wine production and its characterization for physicochemical and sensory evaluations. J. Korean Soc. Food Sci. Nutr. 39: 1860-1866 (2010)
DOI
|
5 |
Song HY. Quality characteristics of Makgeolli added with Schizandra chinensis baillon. MS thesis, Dankook University, Seoul, Korea (2012)
|
6 |
Mo HW. Preparation of high quality wine and vinegar using omija, fruit of Schizandra chinensis. MS thesis, Catholic University, Daegu, Korea (2008)
|
7 |
Mo HW, Jeong JS, Choi SW, Choi KH. Preparation of wine using wild yeast from dried omija and optimal nutritional requirements for alcoholic fermentation. J. Korean Soc. Food Sci. Nutr. 41: 254-260 (2012)
DOI
|
8 |
Ha TY. Health functional properties of rice. Food Ind. Nutr. 13: 22-26 (2008)
|
9 |
Shin MS. Blooming of rice processing industry leading to green food industry. Food Preserv. Process. Ind. 9: 16-37 (2010)
|
10 |
Lumdubwong N, Seib PA. Rice starch isolation by alkaline protease digestion of wet-milled rice flour. J. Cereal Sci. 31: 63-74 (2000)
DOI
|
11 |
Jeong SH. Effect of extruded rice flour on the quality improvement of gluten-free rice pound cake. MS thesis, Chonnam National University, Gwangju, Korea (2012)
|
12 |
Arendt EK, Ryan LAM, dal Bello F. Impact of sourdough on the texture of bread. Food Microbiol. 24: 165-174 (2007)
DOI
|
13 |
Hauck T, Brühlmann F, Schwab W. Formation of 4-hydroxy-2,5-dimethyl-3[2H]- furanone by Zygosaccharomyces rouxii: Identification of an intermediate. Appl. Environ. Microbiol. 69: 3911-3918 (2003)
DOI
|
14 |
Parnell-Clunies EM, Kakuda Y, Mullen K, Arnott DR, deMan JM. Physical properties of yogert: A comparison of vat versus continuous heating systems of milk. J. Dairy Sci. 69: 2593-2603 (1986)
DOI
|
15 |
Finney KF. An optimized, straight dough, bread-making method after 44 years. Cereal Chem. 61: 20-26 (1984)
|
16 |
Meroth CB, Hammes WP, Hertel C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst. Appl. Microbiol. 27: 151-159 (2004)
DOI
|
17 |
Park JH. A study on development and quality characteristics of nuruk sourdough bread. MS thesis, Kyung Hee University, Seoul, Korea (2013)
|
18 |
Heo SJ. Quality characteristics of sour starter and sourdough bread made of Korean whole wheat flour. PhD thesis, Kyung Hee University, Seoul, Korea (2014)
|
19 |
Seibel W, Brummer JM. The sourdough process for bread in germany. Cereal Food. World 36: 299-302 (1991)
|
20 |
Fennema OR. Food Chemistry. 3th ed. Dekker, New York, NY, USA. pp. 171-173 (1996)
|
21 |
Choi SH. Quality characteristics of pan bread of domestic wheat flour with mixture of natural fermented starter and purple rice flour. PhD thesis, Sejong University, Seoul, Korea (2012)
|
22 |
Shim EJ. Studies on the effect of Lactobacillus delbruckii on the quality of bread. MS theis, Konkuk University, Seoul, Korea (1992)
|
23 |
Gujral HS, Haros M, Rosell CM. Starch hydrolyzing enzymes for retarding the staling of rice bread. Cereal Chem. 80: 750-754 (2003)
DOI
|
24 |
Katina K, Heinio RL, Autio K, Poutanen K. Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Sci. Technol. 39: 1189-1202 (2005)
|
25 |
Katina K, Maina NH, Juvonen R, Flander L, Johansson L, Virkki L, Tenkanen M, Laitila A. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 26: 734-743 (2009)
DOI
|
26 |
Spicher G. Zur geschichte des sauerteiges. 5th ed. pp. 3-7. In: Handbuch Sauerteig: Biologie, Biochemie, Technologie. Spicher G, Stephan H (eds). Behr's Verlag, Hamburg, Germany (1999)
|
27 |
Brandt MJ. Sourdough products for convenient use in baking. Food Microbiol. 24: 161-164 (2007)
DOI
|
28 |
Galle S, Arendt EK. Exopolysaccharides from sourdough lactic acid bacteria. Crit. Rev. Food Sci. 54: 891-901 (2014)
DOI
|
29 |
Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 26: 693-699 (2009)
DOI
|
30 |
Tieking M, Ganzle MG. Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci. Tech. 16: 79-84 (2005)
DOI
|
31 |
Monaco RD, Torrieri E, Pepe O, Masi P, Cavella S. Effect of sourdough with exopolysaccharide (EPS)-Producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life. Food Bioprocess Tech. 8: 691-701 (2015)
DOI
|
32 |
Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S. Effect of sourdough at different concentrations on quality and shelf life of bread. LWT-Food Sci. Technol. 56: 508-516 (2014)
DOI
|
33 |
Jung GT, Ju IO, Choi JS, Hong JS. The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis Ruprecht (omija) seed. Korean J. Food Sci. Technol. 32: 928-935 (2000)
|
34 |
Oh SL, Kim SS, Min BY, Chung DH. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S. Korean J. Food Sci. Technol. 22: 76-81 (1990)
|
35 |
Lee JS, Lee SW. Effects of water extracts in fruits of omija (Schizandra chinensis Baillon) on alcohol metabolism. J. Korean Soc. Food Cult. 5: 259-263 (1990)
|
36 |
Kim YH, Yu YH, Oh SH. Screening for antagonistic natural materials against Alternaria alternate. Plant Pathol. J. 12: 66-71 (1996)
|
37 |
Koh KJ. Bread properties utilizing extracts of Schizandra chinensis. MS thesis, Sangju University, Sangju, Korea (2008)
|