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Jeong EJ, Kim MH, Kim YS (2010) Effect of pectinase treatment on extraction yield of the juice of Fragaria ananassa Duch. and the quality characteristics of strawberry wine during ethanolic fermentation. Korean J Food Preserv, 17, 72-78
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Kim MY, Chun SS (2001) Effects of onion on the quality characteristics of strawberry jam. Korean J Food Cookery Sci, 17, 316-322
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Kim YA (2008) Effects of strawberry powders on the quality characteristics of yellow layer cake. Korean J Food Cookery Sci, 24, 536-541
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Kim JS, Kang EJ, Chang YE, Lee JH, Kim GC, Kim KM (2013) Characteristics of strawberry jam containing strawberry puree. Korean J Food Cookery Sci, 29, 725-731
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Lee EY, Jang MS (2009) Optimization of ingredients for the preparation of Chinese quince (Chaenomelis sinensis) jam by mixture design. Korean J Soc Food Sci Nutr, 38, 935-945
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6 |
KFDA (2015) Korea food standard code. Korea Food and Drug administration, Korea, 4, 54-55
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Lee GD, Jeong YJ (1999) Optimization on organoleptic properties of red pepper jam by response surface methodology. Korean J Soc Food Sci Nutr, 28, 1269-1274
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Park MJ (2013) Physicochemical characteristics of cheonnuyncho fruit (Opuntia humifusa) fermented by lactic acid bacteria and the manufacture of jam. MS Thesis. Keimyung University, Korea, p 1-3
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Hwang ES, Nhuan DT (2014) Quality characteristics and antioxidant activities of aronia jam replacing sucrose with different sugar substances. Korean J Food Nutr, 27, 888-896
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Hou WN, Kim MH (1998) Processing of low sugar jams from fig pulp treated with pectinesterase. Korean J Food Sci Technol, 30, 125-131
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Kim MJ, Yoon SH, Jung MY, Choe EO (2008) Effects of sugars and pectin on the quality characteristics of low sugar wild vine (Vitis coignetiea) jam. Korean J Food Cookery Sci, 24, 206-211
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Sim KH, Joo NM, Han YS (2006) Optimization of garlic jam making by response surface methodology. Korean J Dietetic Association, 12, 32-43
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Park HM, Kwak HS, Kim SH, Moon MA, Oh MJ (2008) Changes in quality characteristics of garlic jam during storage. Korea J Agri Sci, 35, 183-191
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Kim MH, Kim MH, Yun SJ, Lee BY, Lee CW, Kim BA, Jang KH, Lee JC, Surh JH (2010) Preparation and quality characterization of apple jam with Rosa rugosa Thunb. fruit. Korean J Food Cookery Sci, 26, 367-380
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Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW (2010) Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. Korean J Soc Food Sci Nutr, 39, 319-323
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Kim JS, Kim JY, Chang YE (2012) The quality characteristic and antioxidant properties of saccharified strawberry gruels. Korean J Soc Food Sci Nutr, 41, 752-758
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Jin TY, Heo SI, Lee WG, Lee IS, Wang MH (2008) Manufacturing characteristics and physicochemical component analysis of bokbunja (Rubus coreanus Miquel) jam. Korean J Soc Food Sci Nutr, 37, 48-52
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18 |
Kim MJ, Kim MH, Kim HJ, Lee JY, Kim HR, You BR, Yang KH, Kim MR (2010) Antioxidant activities and quality characteristics of black garlic jam containing maltitol substituted for sucrose. Korean J Food Cookery Sci, 26, 866-871
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So MH (1991) Improvement in the quality of takju by the combined use of Aspergillus kawachii and Aspergillus oryzae. Korean J Food Nutr, 4, 115-124
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Kim JS, Lee JH, Chang YE, Kim GC, Kim KM (2013) The quality characteristics of rice mash by mixing ratios of rice and rice koji. Korean J Soc Food Sci Nutr, 42, 2035-2041
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Jung NJ, Kang YH (2012) Comparison of the physicochemical quality characteristics of strawberry jams by processing methods. Korean J Food preserv, 19, 337-343
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22 |
Hwang IG, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS (2011) Quality characteristics of saccharified rice gruel prepared with different cereal koji. Korean J Soc Food Sci Nutr, 40, 1617-1622
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Kim JS, Kim JY, Yang JW (2011) The quality characteristics of saccharified cherry tomato gruel prepared with rice mash. Korean J Food Cookery Sci, 27, 755-762
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