References
- Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181(10):1199-1200 https://doi.org/10.1038/1811199a0
- Choi KW, Lee JK, Jo HJ, Lee KJ, Yoon JA, An JH, Chung KH. 2013. Fermentation characteristics of Makgelli made with loquant fruits (Eriobotrya japonica Lindley). J Korean Soc Food Sci Nutr 42(6):975-982 https://doi.org/10.3746/jkfn.2013.42.6.975
- Choi SH, Bock JY, Nam SH, Bae JS, Choi WY. 1998. Effect of tannic substances from acorn on the storage quality pf rice wine. Korean J Food Sci Technol 30(6):1420-1425
- Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12(2):239-243
- Gottschalk G. 1986. Bacterial Metabolism. 2nd ed. Springer-Verlag, New York, USA, pp 210-214
- Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40(4):981-985 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
- Guo G, Cao G, Sofic E, Ronald LP. 1997. High-performance liquid chromatography coupled with coulometric array detection of electroactive compound in fruits and vegetables, relationship to oxygen radical absorbance capacity. Agric J Food Chem 45(5):1787-1796 https://doi.org/10.1021/jf960786d
- Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29(3):555-562
- Im CY, J ST, Choi HS, Choi JH, Yeo SH, Kang WW. 2012. Characteristics of Gammakgeolli added with processed forms of persimmon. Korean J Food Preserve 19(1):159-166 https://doi.org/10.11002/kjfp.2012.19.1.159
- Jeong JW, Park KJ, Kim MH, Kim DS. 2006. Quality characteristics of Takju fermentation by assition of chestnut peel power. Korean J Food Preserv 13(3):329-336
- Jeon BK, Moon JS. 1998. A study on the production of chestnut powder in the inner shell (endo carp) of chestnut from its tretment plant- study on physicochemical properties od starch separated from chestnut inner shell-. J Environmental Res 3(1):57-69
- Kang MY, Park YS, Mok CG, Jang HG. 1998. Improvement of shelf-life of Takju by membrane filtration. Korean J Food Sci Technol 3(5): 1134-1139
- Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electon donating ability of phenolic compound. Korean J Food Sci Technol 28(2):232-239
- Kim HK, Choi YJ, Kim KH. 2002. Functional activities of microwave-assisted extracts from Flammulina velutipes. Korean J Food Technol 34(6):1013-1017
- Kim JY and Lee YH. 2010. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet power containing miller takju during fermentation. Korean J Food Sci Technol 42(6):727-732
- Kim OS, Park SS, Sung JM. 2012. Antioxidant activity and fermentation characteristics of traditional black rice wine. J Korean Soc Food Sci Nutr 41(12):1693-1700 https://doi.org/10.3746/jkfn.2012.41.12.1693
- Kim SD, Kim MH. and Han SS. 2000. Preparation and quality of uncooked-colored wine using black rice. J Korean Soc Food Sci Nutr 29(2):224-230
- Kim YC, Kim MY. and Chung SK. 2002. Phenolic acid compound and antioxidative activity of chestnut endoderm. Korean J Soc Agric Chem Biotechnol 45(3):162-167
- Lee CH, Lee HD, Kim JY, Kim KM. 1989. Sensory quality attributes of Takju and their changes during pasteurization. Korean J Diet Cult 4(4):405-410
- Lee CH, Tae WT, Kim GM. and Lee HD. 1987. Studies on the pasteurization conditions of Takju. Korean J Food Sci Technol 23(1):44-51
- Lee DH, Park WJ, Lee BC, Lee JC, Lee DH, Lee JS. 2005. Manufacture and physiological functionality of Korean traditional wine by using Gugija (Lycii fructus). Korean J Food Sci Technol 37(5):789-794
- Lee JO, Kim CJ 2011. The influence of adding buckwheat sprouts on the fermentation characteristics of Yakju. Korean J Food Culture 26(1):72-79
- Lee JW, Shim JY. 2010. Quality characteristics of makgeolli during freezing storage. Food Eng Prog 14(4):328-334
- Lee SB, Ko GH, Yang JY, Oh SH. 2001. Food fermentation. Hyoil Publishing Co, Seoul, Korea. pp 217-218
- Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim KW. 2011. Composition of organic acids and physiological functionality of commercial Makgeolli. Korean J Food Sci Technol 43(2):206-212 https://doi.org/10.9721/KJFST.2011.43.2.206
- Lee ST, Kim MB, Song GW, Choi SU, Lee HJ, Heo JS. 2000. Effect of Dunggulle (Polyonatum odoratum) extracts on quality of Yakju. Korean J Postharvest Sci Technol 7(3): 262-266
- Lee TJ, Hwang DY, Lee CY, Son HJ. 2009. Changes in yeast cell number, total acid and organic acid during production and distribution processes of makgeolli, traditional alcohol of Korea. Korean J Microbiol. 45(4):391-396
- Marcocci L, Maguire JJ, Droy-Lefaix MT, Packer L. 1994. Nitric Oxide Scavenging by Curcuminoids. Biochem Biophys Res Comm 201(10):748-755 https://doi.org/10.1006/bbrc.1994.1764
- Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem. 31(3):426-428 https://doi.org/10.1021/ac60147a030
- National Tax Service. 2010. Analysis of alcoholic beverages. National Tax Service. Seoul, Korea. p 40
- SAS Instiiute Inc. 1990. SAS User's Guide. Statistical Analysis Systems Institute. Cary NC USA.
- Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effect of tannins from astringent persimmon in alcohol fermentation for persimmon vinegars. Korean J Soc Food Sci Nutr 29(3): 407-411
- Seo MY, Lee JK, Ahn BH. and Cha SK. 2005. The changes of microflora during the fermentation of Takju and Yakju. Korean J Food Sci Technol 37(1):61-66
- So MH. 1999. Characteristics of a modified nuruk made by inoculation of tractional nuruk microorganisms. Korean J Food Nutr 12(3):219-225
- Vichapong J, Sooksem M, Srihesdaruk V, Swatsitang P, Sriaranai S. 2010. High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Sci Technol 43(9):1325-1330 https://doi.org/10.1016/j.lwt.2010.05.007
- Woo HS, Choe HJ, Han HS, Park JH, Son JH, An BJ, Son GM, Choe C. 2003. Isolation of polypheol from green tea by HPLC and its physiological activites. Korean J Food Sci Technol 35(6):1199-1203
Cited by
- 으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성 vol.33, pp.2, 2018, https://doi.org/10.7318/kjfc/2018.33.2.133