References
- Chung HS, Kim HS, Lee YG, Seong JH. 2010. Effect of freezing pretreatment on juice expression and drying characteristics of Prunus mume fruit. Korean J Food Preserv 17: 507-512.
- Paik IL, Chang WR, Kwak YS, Cho SY, Jin HE. 2010. The effect of Prunus mume supplementation on energy substrate levels and fatigue induction factors. J Life Sci 20: 49-54. https://doi.org/10.5352/JLS.2010.20.1.049
- Shin SC. 1995. Changes in components of Ume fruit during development and maturation. J Oriental Bot Res 8: 259-264.
- Paik IY, Chang WR, Kwak YS, Cho SY, Jin HE. 2010. The effect of Prunus mume supplementation on energy substrate levels and fatigue induction factors. J Life Sci 1: 49-54.
- Kim IS, Kwon YJ. 2008. A study on the consumers' use of Prunus mume processed products at Daegu and Gyeongbuk areas in Korea. Korean J Culin Res 14: 79-92.
- Beak JJ, Choi JI. 2010. Analysis of consumer behavior toward and preferences for Prunus mume (Maesil), the Chinese plum. Korean J Food Preserv 17: 571-580.
- Wikberg M, Alderborn G. 1991. Compression characteristics of granulated material. IV. The effects of granule porosity on the fragmentation propensity and the compatibility of some granulations. Int J Pharm 69: 239-253. https://doi.org/10.1016/0378-5173(91)90366-V
- Otsuka T, Iwao Y, Miyagishima A, Itai S. 2011. Application of principal component analysis enables to effectively find important physical variables for optimization of fluid bed granular conditions. Intern J Pharm 409: 81-88. https://doi.org/10.1016/j.ijpharm.2011.02.044
- Hamashita T, Nakagawa AT, Wanato S. 2007. Granulation of core particles suitable for film coating by agitation fluidized bed I. Optimum formulation for core particles and development of a novel friability test method. Chem Pharm Bull 55: 1169-1174. https://doi.org/10.1248/cpb.55.1169
- Maulny APE, Beckett ST, Mackenzie G. 2005. Physical properties of co-crystalline sugar and honey. J Food Sci 70: E567-E572.
- Wright BJ, Zevchak SE, Wright JM, Drake MA. 2009. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. J Food Sci 74: S17-S29. https://doi.org/10.1111/j.1750-3841.2008.00975.x
- AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 910-928.
- Stone H, Sidel JL. 1993. Sensory evaluation. 2nd ed. Academic Press, San Diego, CA, USA. p 202-242
- Thanh H, Nuyen WS, Hapgood K. 2010. Effect of formulation hydrophobicity on drug distribution in wet granulation. Chem Engin J 164: 330-339. https://doi.org/10.1016/j.cej.2010.05.008
- Kokubo H, Nakamura S, Sunada H. 1995. Effect of several cellulosic binders on particle size distribution in fludized bed granulation. Chem Pharm Bull 43: 1402-1406. https://doi.org/10.1248/cpb.43.1402
- Pietsch W. 2005. Agglomeration in industry: occurrence and applications. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. p 207-246.
- Kang MY, Jeong YH, Eun JB. 1999. Physical and chemical characteristics of flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31: 1434-1439.
- Hwang JB, Yang MO, Shin HK. 1997. Survey for approximate composition and mineral content of medicinal herbs. Korean J Food Sci Technol 29: 671-679.
Cited by
- Quality and Antioxidant Activity of Granules Containing Herbal Medicine Extracts vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1311
- 다양한 부형제 첨가에 따른 인삼분말 과립차의 물리적 특성 vol.35, pp.3, 2012, https://doi.org/10.12925/jkocs.2018.35.3.683
- Rice granules with improved solubility prepared via fluidised-bed granulation vol.17, pp.2, 2012, https://doi.org/10.1515/ijfe-2019-0287