최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.6, 2022년, pp.510 - 518
정인경 (순천대학교 생명산업과학대학 조리과학과) , 정현숙 (순천대학교 생명산업과학대학 조리과학과)
This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi ha...
An SM, Lee KA and Kim KJ. 2002. Quality Characteristics of?Jeung-Pyun according to the leavening agents. Korean J.?Hum. Ecol., 5(1):48-61
AOAC. 1984. Official methods Analysis 14th ed. Associations of?official analytical chemists. Washington DC, USA, pp 31-47
Beyer WH. 1978. CRC Standard Mathematical Tables. CRC?Press. West palm beach. USA
Campbell PG. 1979. The experimental study of food. Hounghton?Mifflin, pp 459
Choi HC. 2002. Current status and perspectives in varietal?improvement of rice cultivars for high-quality and value?added products. Korean J. Crop. Sci., 47:15-32
Choi YH, Kang MY. 1994. Studies on processing adaptability of?rice varieties for the preparation of Jeungpyun. J. East?Asian Soc. Diet. Life, 4(3):67-74
Johnson FCS. 1990. Characteristics of muffins containing various?levels of waxy rice flour. Cereal Chem., 67:114-118
Juliano BO. 1985. Polysaccharides, proteins, and lipids of rice.?Am. Assoc. Cereal Chem., USA, pp 59-120
Kim AY. 2022. A Literature Review on Korean Rice-cakes and?Quality Characteristics of Jeung-pyeon Added with Meringue.?Master's degree thesis, Uiduk University, Korea, pp 1-60
Kim HK. 2014. A Study on the Quality Properties of Jeung-pyun and Premix Product by kind of Nuruk, Doctor's degree?thesis, Sunchon National University, Korea, pp 1-101
Kim JW, Kim JH, No BS, An BH, Yeo SH, Cho HC. 2012.?Introduction to Takju and Yakju. Soohaksa, korea, pp 63-70
Kim MJ. 2017. Quality characteristics of jeungpyun containing?sourdough fermented with probiotic lactic acid bacteria.?Master's degree thesis, Daegu Catholic University, Korea,?pp 1-63
Kim YH, Lee HJ. 1985. The effect of partial replacement of rice?flour with wheat flour and fermentation time on the?characteristics of Jeung-Pyun. Fam. Environ. Res., 23(3):?63-73
Lee CG, Na, JH, Park SJ, Jeong JH, Kim CM, Kim BS, Han?HB, Huh CK. 2019. Quality analysis of Makgeolli made?with non-steamed rice flour Nuruk by various fungal?strains. Korean J. Food Pres., 26(7):496-504
Lee ES, Kim KJ, Kim JH, Hong ST. 2010. A study on the?development of high functional food protein ingredient?from rice bran. J. Agri. Sci., 37(1):61-68
Lee HE, Lee AY, Park JY, Woo KJ, Hahn YS. 2004. Effect of?rice protein on the network structure of Jeung-pyun.?Korean J. Food Cook. Sci., 20:396-402
Lee HS. 2012, The first step toward safe Takju&Yakju?production. Ministry of Food & Drug Safety, Chungbuk,?Korea, pp 10-20
Lee KJ, Choi BS, Kim HY. 2012. The Effect of Modified Starch?(Acetylated Distarch Adipate) on the Quality Characteristics?of Jeungpyun. Korean Soc. Community Living Sci.,?23(3):233-243
Ma EB. 2017. Quality Characteristics of Rice Paper Prepared?with Different Amylose Contents. Master's degree thesis,?Sunchon National University, Korea, pp 22-49
Medcalf DG. 1965. Wheat starches. I, Comparison of physico-chemical properties. Cereal Chem., 42:558-568
Moon HJ, Jang HG, Mok CG. 1999. Selection of Lactic Starter?for the Improvement of Jeungpyun Manufacturing?Process. Korean J. Food Sci. Technol., 31(5):1241-1246
NTS Technology Research Center. 2000. Liquor Manufacture?Textbook, Korea, p 89
Perdon AA, Juliano BO, Banos L. 1975. Amylose content of rice?and quality of fermented cake. Starch., 27(6):196-198
Shin DS, Kim HY, Hong HC, Oh SG, Yoo SM. 2014. The?Effects on the Quality of Tteokbokki tteok by Different?Types Cultivars of Rice. Korean J. Food Cook. Sci.,?30(3):271-277
Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon?HP. 2002. Trend and further research of rice quality?evaluation. Korean J. Crop. Sci., 47:33-54
Song E, Shin MS. 1991. Physicochemical properties of naked?barley starches. J. Korean Agri. Chem. Soc., 34(2):94-101
Song J, Kim JH, Kim DS, Lee CK, Yoon JT, Kim SL, Suh SJ.?2008. Physicochemical properties of starches in Japonica?rices of different amylose content. Korean J. Crop. Sci.,?53:285-291
Yoon SJ. 2003. Quality Characteristics of Jeung-pyun with?Different Ratios of Makkulli Leaven to Water. Korean J.?Soc. Food Cook. Sci., 19(1):11-16
Yu JH, Han GH. 2002. Effect of Wine Yeast, Temperature and?Moisture Contents on Characteristics of Jeung-Pyun?Batter. Korean J. Culin. Res., 8(3):309-321
KOSIS. 2021. Crop Production survey. http://kostat.go.kr/portal/korea/kor_nw/1/8/8, [accessed 2022.02.10]
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.