- Volume 20 Issue 3
The physiochemical characteristics and sensory properties of Jinyang-ju was investigated on pH, total acidity, alcohol content, conductivity, dissolved solid, turbidity, reducing sugar content and sensory evaluation. Glutinous rice starter showed the enzyme activity that the
Jinyang-ju;glutinous rice;nonglutinous rice;fermentation
- J Korean Food Sci Nutr v.6 no.3 The Effect of Medium-Cooked Rice on the Production of Korean Tranditional Yakju So, M.Y.;Yu, T.J.
- 발효식품 이한창
- 한국의 저장 발효음식 윤숙자
- Food Eng Prog v.1 Quality changes of momsterilized Yakju (rice wine) duting storage and its shelflife estimation Mok, C.K.;Lee, J.Y.;Chang, H.G.
- Korean. J Sci Technol v.23 Studies on the pasteurization conditions of Takju Lee, C.H.;Ta, W.T.;Kim, G.M.;Lee, H.D.
- 식품공전 한국식품공업협회
- 주류제조교본 국세청기술연구소
- 해남군 진양주 개선에 대한 연구 해남군
- Korean J Appl Microbiol Bioeng v.7 Microbiological studies on the rice Makkulli(part 1) utilization of nice Makkulli koji with the isolated strain M80 Jo, Y.H.;Sung, N.K.;Chung, D.H.;Yun, H.D.
- Korean J Appl Microbiol Bioeng v.1 Microbiological studies on the rice Makkulli(part 2) nucleic acid degrading enzymes and their related substances during rice Makkulli koji making Chung, D.H.;Sung, N.K.
- Korean J Food Sci Technol v.15 Microbiological studies on the rice Makgeoly N, properties of nucleis acid degrading enzyme and their related substances duting brewing Kim, Y.G.;Sung, N.K.;Chung, D.H.;Kang, I.S.
- Korean J Appl Microbiol v.13 Studies on the change of minerals during Yakju brewing(1) Lee, S.Y.;Rim, H.S.;Park, K.I.
- J Korean Agric Chem Soc v.8 Studies on the quantitative changes of organic acid and sugars during the fermentation of Takju Kim, K.T.
- Korean J Appl Microbiol v.9 Study on brewing of sweet potato starch Chung, K.T.;Yoo, T.S.
- Korean J Agric Chem Soc v.15 Studies on the utilization of sweet potatoes for Takju brewing Kim, C.J.;Choi, W.Y.;Oh, M.
- Korean J Appl Microbiol v.7 Studies on chemical components of fermented mash in the brewing of Maggerley(Korean wine) Lee, S.B.;Chang, W.J.;Im, B.J.;Kim, D.C.
- Presented at current status and quality improvement of traditional foods symposium proceeding Current status of research and prospects of traditional liquors Ahn, B.H.
- Korean J Food Sci Technol v.29 Volatile takju prepared components in mash of Takju prepared by using different nuruk Han, E.H.;Lee, T.S.;Noh, B.S.;Lee, D.S.
- Industrialization and quality improvement of traditional alcoholic beverages and nuruk brewed
- Korean J Food Sci Technol v.27 Manufacture of some Korean medicinal herb liquors by soaking Min, Y.K.;Jeong, H.S.
- 한국식품 저장유통학회 국제학술 심포지움 쌀박람회 발효온도가 진양주의 품질 특성에 미치는 영향 김철암;김태영;정희종;은종방
- J Biochem v.41 new method for microdetermination of amylase activity by the use of amylose as the substrate Fuwa, H.A.
- Korean J Food Sci Technol v.27 Changes in microflora and enzyme activities of traditional Kochujang meju during fermentation Park, J.H.;Oh, H.I.
- Korean J Microbiol v.6 On the changes of amylase activity and saccharifying ability in Takjoo mashes during the process of brewing Hong, S.W.;Hah, Y.C.;Yoon, K.S.
- Anal Chem v.31 Use of dinitrosalicylic acid reagent for determination of reducing sugar Miler, G.L.
- J Biochem. v.11 Regulation of protease productivity in Bacillus subtillis, transfomlation of high protease productivity Hirosi, U.;Yoneda, Y.;Yamane, K.;Maruo, B.
- J Korean Soc Food Sci Nutr v.28 no.4 Characterization of Prepated with yeasts from fruits( Quality characteristics of Yakju during fermentation) Shin, K.R.;Kim, B.C.;Yang, J.Y.;Kim, Y.D.
- korean J Food Sci Technol v.28 no.2 Quality Characteristics of Takju prepard by various additive materials Lee, J.S.;Lee, T.S.;Noh, R.S.;Park, S.O.
- 실험공학실험 I 연세대공학부, 식품공학과(編)
- 최신 식품분석법 정동효;장현기;김명찬;박상휘
- Korean J Postharvest Sci Technol v.6 no.4 Fermentation process and physiochemical characteristics of Yakju(Korean cleared rice wine) with addition of ginseng powder Lee, I.S.;Yang, E.J.;Jeong, Y.J.;Seo, J.H.
- 고구마를 이용한 증류식 소주의 개발, 농림부 보고서 목포대학교
- Korean J Food Sci Technol. v.28 no.1 Studies on the souring of Hansan Sogokju (Korean Traditional Rice Wine) Lee, Y.L.;Kim, T.W.;Sung, C.K.
- Korean J Food Sci Technol v.13 no.4 Studies on the Components of Sokokju, and Commercial Yakju Chang, K.J.;Yu, T.J.
- 식품화학 권용주;권중호;박근형;박양균;양희천
- Korean J Food Technol v.22 Preparation of Shikhae with starch hydrolysing enzymes/malt mixture in Tea-bag Yook, C.;Whang, Y.H.;Bake, U.H.;Park, K.W.
- J Korean Soc Food Sci Nutr v.26 Isolation and identification of the fungi from nuruk Cho, G.Y.;Lee, C.W.
- Quality characteristics of Takju made of glutinus rice or barley Song, J.Y.