1 |
Chung JY, Kim KH, Shin DJ, Son GM. 2002. Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr 31: 738-742
DOI
ScienceOn
|
2 |
Seo JH, Jeong YJ, Kim KS. 2000. Physiological characteristics of tannins isolated from astringent persimmon fruit. Korean J Food Sci Technol 32: 212-217
|
3 |
Moon KD, Kim JK, Sohn TH. 1993. Quality changes in dried persimmons processed by different pretreatment and drying method. Korean J Dietary Culture 8: 331-335
|
4 |
Chun YK, Choi HS, Cha BS, Oh HI, Kim WJ. 1997. Effect of enzymatic hydrolysis on the physicochemical properties of persimmon juice. Korean J Food Sci Technol 29: 198-223
|
5 |
Lee GD, Jeong YJ. 1998. Optimazation on organoleptic properties of Kochujang with addition of persimmon fruits. J Korean Soc Food Sci Nutr 27: 1132-1136
|
6 |
이성갑, 윤인화, 신두호. 1974. 한국산 단감(부유)통조림 제조에 관한 연구. 농촌진흥청 농사시험 연구보고 17(원예, 농공편): 47-56
|
7 |
유영산, 김유환, 이종석, 홍순범. 1974. 감통조림 가공에 관한 연구. 농촌진흥청농사시험 연구보고 17(원예, 농공편): 7-11
|
8 |
Park SJ, Jang HG, Yoo MY. 1995. Compound and production method of persimmon. Korean patent 95, 030841
|
9 |
Kim KJ, Oh OJ. 1997. A study on preparation and the standard recipe of premixed Gam Injulmi rice cake. J East Asian Dietary Life 7: 47-55
|
10 |
Kim GY, Kang WW, Choi SW. 1999. A study on the quality characteristics of Sulgiduk added with persimmon leaves powder. J East Asian Dietary Life 9: 461-467
|
11 |
Lee HH, Koh BK. 2002. Sensory characteristics of Mae- Jak Gwa with persimmon powder. Korean J Soc Food Cookery Sci 18: 216-224
|
12 |
Kim CS, Chung SK. 2001. Quality characteristics of bread prepared with the addition of persimmon peel powder. Korean J Postharvest Sci Thechnol 8: 175-180
|
13 |
Yun SJ, Jang MS. 1990. Sensory and characteristics of Sanyakbyung prepared with different amounts of glutinous rice flour. Korean J Soc Food Sci 15: 591-594
|
14 |
Kim CS. 1996. Degree of retrogradation of non-waxy and waxy rice cakes during storage determined by DSC and enzymatic method. Korean J Soc Food Sci 12: 186-192
|
15 |
AOAC. 1990. Qfficial methods of analysis. 15th ed. Association of official analytical chemists, Washington, DC. p 777-784
|
16 |
한국식품영양과학회. 2000. 식품영양실험핸드북(식품편). 효일 출판사, 서울
|
17 |
Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968
DOI
|
18 |
Kim GY. 2002. A study on functional and qualitative characteristics of persimmon leaf teas and their effects on Korean rice cake. PhD Dissertation. Sejong University, Korea. p 112-116
|
19 |
김우정, 구경형, 2001. 식품관능검사법. 효일 출판사, 서울. p 74-94
|
20 |
Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulrni (Korean glutinous rice cake) added with the macerated tea leaves during storage. Korean J Agric Chem Soc 33: 277-281
|
21 |
Kim HY, Chung HJ, 1995. Change of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Korean J Food Sci Technol 27: 697-701
|
22 |
Ann YG, Pyun JY, Kim SK, Shin CS. 1999. Studies on persimmon wine. Korean J Food Nutr 12: 455-461
|
23 |
Jeong ST, Jang HS, Kim YB. 1998. Production method of persimmon wine. Korean patent 97, 0221
|
24 |
Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars. J Korean Soc Food Sci Nutr 29: 407-411
|
25 |
Kim JS, Kim JG, Kim WJ. 2004. Changes of isoflavone contents in soybean cultivars pickled in persimmon vinegar. Korean J Food Sci Technol 36: 833-836
|
26 |
Lee SM, Cho JS. 2001. Sensory and mechanical characteristics of Surichwi-Injeulmi by adding Surichwi contents. Korean J Soc Food Sci 17: 1-6
|
27 |
윤숙자, 홍진숙, 이정숙, 손정우, 정재홍, 명춘옥, 신애숙. 1993. 한국전통음식. 열린마당, 서울. p. 33-35
|
28 |
Song MR, Cho SH, Lee HG. 1990. A study on the texture of lnjeolmi by cooking method. Korean J Soc Food Sci 6: 27-35
|
29 |
Lee HG, Yoon HY. 1996. Sensory and mechanical characteristics of Ssuck -Injulmi supplemented by mug worts. Korean J Soc Food Sci 11: 463-471
|
30 |
Cho JA, Cho HJ. 2000. Quality properties of Injulrni made with black rice. Korean J Soc Food Sci 16: 226-230
|
31 |
Cha GH, Lee HG. 2001. Sensory and physicochemical characteristics and storage time of Daechu-Injculmi added with various levels of chopping jujube. Korean J Soc Food Sci 17: 29-42
|
32 |
Hong JS. 2002. Quality characteristics of Daechu Injeolmi by the addition ofjujube powder. J Korean Soc Food Sci Nutr 31: 642-647
DOI
ScienceOn
|
33 |
Jeong YJ, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of traditional Kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr 29: 575-581
|
34 |
Lee HG, Cha GH, Park JH. 2004. Quality characteristics of Injeulmi by different ratios of Kugija (Lycii fructus) powder. Korean J Food Cookery Sci 20: 409-417
|
35 |
Jeong YJ. 1996. Physicochemical properties of making and intensive vinegars. J East Asian Dietary Life 6: 355-363
|
36 |
Cha GH, Shim YH, Lee HG. 2000. Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of jujube powder. Korean J Soc Food Sci 16: 609-621
|
37 |
Bae SM, Park KJ, Kim JM, Shin DJ, Hwang YI, Lee SC. 2002. Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol 45: 66-70
|