최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.4, 2022년, pp.455 - 461
이대형 (경기도농업기술원 작물연구과) , 서재순 (경기도농업기술원 작물연구과) , 신복음 (경기도농업기술원 작물연구과) , 이용선 (경기도농업기술원 작물연구과) , 조창휘 (경기도농업기술원 작물연구과)
In this study, kombucha was prepared using saccharified rice solution to assess this possible means of increasing rice consumption. Chucheong rice yielded the highest starch content (80.40±1.33%) when used to produce saccharified rice solution. The resultant saccharified rice solution showed ...
An JO. Characteristics of korean rice liquor made from different rice pre-treatments. PhD thesis, Sejong University, Seoul, Korea (2018)
AOAC. Official Methods of Analysis of AOAC Intl. 16th ed, Method 991.43. Association of Official Analytical Communities, Arlington, VA, USA (1995)
Cha JY, Kim HJ, Chung CH, Cho YS. Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J. Korean Soc. Food Sci. Nutr. 28: 1310-1315 (1999)
Chen C, Liu BY. Changes in major components of tea fungus metabolites during prolonged fermentation. J. Appl. Microbiol. 89: 834-839 (2000)
Dutta H, Paul SK. Kombucha drink: production, quality, and safety aspects. Production and management of beverages. 1st ed. Woodhead publishing, Sawston, United Kingdom. pp 259-288 (2019)
Faulds C, Robertson J, Waldron K. Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrates and proteases. J. Agric. Food Chem. 56: 7038-7048 (2008)
Gaggia F, Baffoni L, Galiano M, Nielsen D, Jakobsen R, Castro-Mejia J, Bosi S, Truzzi F, Musumeci F, Dinelli G, Di Gioia D. Kombucha beverage from green, black and rooibos teas: A comparative study looking at microbiology, chemistry and antioxidant activity. Nutrients. 11: 1-22 (2019)
Gil NY, Kim SY, Choi HS, Park SY, Kim JH. Investigation of quality characteristics and alcohol content in commercial Korean fermented sources. Korean J. Food Preserv. 23: 341-346 (2016)
Hwang IG, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS. Quality characteristics of saccharified rice gruel prepared with different cereal koji. J. Korean Soc. Food Sci. Nutr. 40: 1617-1622 (2011)
Jayabalan R, Marimuthu S, Swaminathan K. Changes in content of organic acid and tea polyphenols during kombucha tea fermentation. Food Chem. 102: 392-398 (2007)
Kim YH. A study on quality characteristics and consumer preference of tea according to the degree of fermentation. MS Thesis, Chungwoon University, Korea, p. 85 (2013)
Kim ML, Choi MA. Development of fermented acidic beverage using wild grape juice. Korean J. Food Prese. 18: 46-52 (2011)
Kim JY, Shin HJ, Kim HJ, Park H, Kim PK, Park S, Kim SH. The compositional and functional properties of kombucha: A literature review. Food Eng. Prog. 24: 1-14 (2020)
Ko HM, Shin SS, Park SS. Biological activities of Kombucha by stater culture fermentation with Gluconacetobacter spp. J. Korean Soc. Food Sci. Nutr. 46: 896-902 (2017)
Korea Agro-Fisheries & Food Trade Corporation. 2020 Processed Food Segmentation Market Report(Processed Rice Food). Korea Agro-Fisheries & Food Trade Corporation. pp. 37-42 (2021)
Lee DH, Kim JH, Lee JS. Effect of pears on the quality and physiological functionality of makgeoly. Korean J. Food Nutr. 22: 606-611 (2009)
Lee OS, Jang SY, Jeong YJ. Effect of ethanol on the production of cellulose and acetic acid by Gluconacetobacter persimmonis KJ145. J. Korean Soc. Food Sci. Nutr. 32: 181-184 (2003)
Nakamura J, Hamada Y, Sakakibara F, Hara T, Wakao T, Mori K, Nakashima E, Naruse K, Kamijo M, Koh N, Hotta N. Physiological and morphometric analyses of neuropathy in sucrose-fed OLETF rats. Diabetes Res. Clin. Pr. 51: 9-20 (2001)
Pokalwar SU, Mishra MK, Manwar AV. Production of cellulose by Gluconacetobacter sp. Recent Res. Sci. Technol. 2: 14-19 (2010)
Rural Development Administration (KR). Food composition table. 9th revision edition. Rural Development Administration. Suwon, Korea (2016)
Silvia AV. Sandra B, Jalloul B, Jean-Pierre S, Patricia T. Understanding kombucha tea fermentation: A review. J. Food Sci. 83: 580-588 (2018)
Woo HG, Lee CM, Jeong JH, Choi BK, Huh CK. Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation. Korean J. Food Preserv. 28: 646-653 (2021)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.