Quality characteristics of Yakju containing pretreated lotus leaves |
Choi, Jeong-Sil
(Fermented Food Science Division, National Institute of Agricultural Science)
Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Science) Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Science) Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Science) |
1 | Lee JY, Kwak EJ (2009) Fermentation characteristics of grape Yakju made with three kinds of grape. J East Asian Soc Dietary Life, 19, 96-104 |
2 | Kim MJ, Kim BH, Han JK, Lee SY, Kim KS (2011) Analysis of quality properties and fermentative microbial profiles of takju and Yakju brewed with or without steaming process. J Fd Hyg Safety, 26, 64-69 |
3 | Cho KS, Jeong EY, Choi HS, Kim MK (2012) Brewing and quality characteristics of Schisandra chinensis Yakju. J Appl Biol Chem, 55, 163-167 DOI |
4 | Jin TY, Kim ES, Eun JB, Wang SJ, Wang MH (2007) Changes in physicochemical and sensory characteristics of rice wine, Yakju prepared with different amount of red yeast rice. Korean J Food Sci Technol, 39, 309-314 |
5 | Kim OS, Choi OJ, Shim KH (2012) Effect of pretreatment on the physicochemical properties of lotus root powder. Korean J Food Preserv, 19, 74-80 DOI |
6 | Yang HC, Heo NC, Choi KC, Ahn YJ (2007) Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J Food Sci Technol, 39, 14-19 |
7 | Yoo HN, Chung CH (2011) Fermentation characteristics of takju prepared with lotus leaf. Korean J Food Cook Sci, 27, 577-587 DOI |
8 | Lee HK, Choi YM, Noh DO, Suh HJ (2005) Antioxidant effect of korean traditional lotus liquor (Yunyupju). International Journal of Food Science and Technology, 40, 709-715 DOI |
9 | Lee KS, Kwon YJ, Lee KY (2008) Analysis of chemical composition, vitamin, mineral and antioxidative effect of the lotus leaf. J Korean Soc Food Sci Nutr, 37, 1622-1626 DOI |
10 | Lee KS, Lee KY (2011) Effect of lotus (Nelumbo nucifera) leaf extract on serum and liver lipid levels of rats fed a high fat diet. Korean Soc Food Sci Nutr, 40, 1544-1547 DOI |
11 | Shin MK, Han SH (2006) Effects of lotus (Nelumbo nucifera Gaertner) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture, 21, 202-208 |
12 | Lee KS, Oh CS, Lee KY (2006) Antimicrobial Effect of the fractions extracted from a lotus (Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr, 35, 219-223 DOI |
13 | Park BH, Jeon ER, Kim SD, Cho HS (2010) Quality characteristics of dried noodle added with lotus leaf powder. Korean J Food Culture, 25, 225-231 |
14 | Choi HD, Koh YJ, Kim YS, Choi IW, Cha DS (2007) Changes in physiochemical and sensory characteristics of dandelion (Taraxacum officinale) leaves by roasting treatment. Korean J Food Sci Technol, 39, 515-520 |
15 | Han KY, Yoon SJ (2007) Quality characteristics of lotus leaf jeolpyun during storage. J Korean Soc Food Sci Nutr, 36, 1604-1611 DOI |
16 | Jeong CS, Um GJ, Park JN (2010) Changes of storage temperatures on the physiological characteristics in leafy vegetables. J Agric Life Sci, 22, 33-41 |
17 | Lee YJ, Lee HO, Kim JY, Kwon KH, Cha HS, Kim BS (2011) Quality characteristics of frozen Doraji (Platycodon grandiflorum) according to various blanching treatment conditions. Korean J Food Preserv, 18, 661-668 DOI |
18 | Kim DC, Kim DW, In MJ (2006) Preparation of lotus leaves tea and its quality characteristics. J Korean Soc Appl Biol Chem, 49, 163-164 |
19 | Lee BS, Lee WY (2010) Changes in the chemical composition of apple slices pretreated with supercritical carbon dioxide. Korean J Food Preserv, 17, 256-260 |
20 | National Tax Service Liquors Licence Aid Center (2009) Liquor analysis code, Korea, p 42 |
21 | Chang EH, Jeong ST, Roh JH, Jeong SM, Lee HC, Choi JU (2010) Wine quality properties with reference to the temperature of grape-must prior to fermentation. Korean J Food Preserv, 17, 608-615 |
22 | Jung SM, Chang EH, Park SJ, Jeong ST, Roh JH, Hur YY Lee HC (2010) Berry thinning effects on the fruit and wine quality of grape 'Muscat Bailey A'. Korean J Food Preserv, 17, 625-630 |
23 | Song YR, Lim BU, Song GS, Baik SH (2015) Quality characteristics and antioxidant activity of Makgeolli supplemented with Omija berries (Schizandra Chinensis Baillon). Korean J Food Sci Technol, 47, 328-335 DOI |
24 | Kong MH, Yeo SH, Choi JH, Choi HS, Jeong ST (2011) Characteristics of the Yakju fermented with differently-processed lotus leaves. J East Asian Soc Dietary Life, 21, 911-917 |
25 | Chun AR, Kim DJ, Yoon MR, Oh SK, Choi IS, Hong HC, Kim YG (2012) Effect of milling degree on the physicochemical and sensory quality of Sogokju. J Korean Soc Food Sci Nutr, 41, 136-142 DOI |
26 | Kang JE (2013) Manual of Fermented Food Properties, National Institute of Agricultural Science, Department of Agro-Food Resorces, Wanju, Korea, p 27 |
27 | Lee KS, Kwon YJ, Lee KY (2008) Analysis of chemical composition, vitamin, mineral and antioxidative effect of the lotus leaf. J Korean Soc Food Sci Nutr, 37, 1622-1626 DOI |
28 | Lee HK, Choi YM, Noh DO, Suh HJ (2005) Antioxidant effect of korean traditional lotus liquor (Yunyupju). Int J Food Sci Technol, 40, 709-715 DOI |
29 | Noh JM, Kang JE, Choi JH, Jeong ST, Choi HS (2014) Changes in physiochemical properties of Yakju prepared by accelerated aging without protease. Korean J Food Sci Technol, 46, 702-709 DOI |