메뉴 건너뛰기




Volumn 41, Issue 6, 2009, Pages 652-656

Changes in quality of UV sterilized takju during storage by honeycomb type-UV sterilizer

Author keywords

Honeycomb type UV sterilizer; Quality; Storage; Takju; UV sterilization

Indexed keywords

BACTERIA (MICROORGANISMS); FUNGI;

EID: 79959421085     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (7)

References (16)
  • 1
    • 45849122331 scopus 로고    scopus 로고
    • Takju brewing using the uncooked germed brown rice at second stage mash
    • Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854 (2003)
    • (2003) J. Korean Soc. Food Sci. Nutr. , vol.32 , pp. 847-854
    • Song, J.C.1    Park, H.J.2
  • 2
    • 6544225829 scopus 로고
    • Studies on the components of sokokju, and commercial yakju
    • Chang KJ, Yu TJ. Studies on the components of sokokju, and commercial yakju. Korean J. Food Sci. Technol. 13: 307-313 (1981)
    • (1981) Korean J. Food Sci. Technol. , vol.13 , pp. 307-313
    • Chang, K.J.1    Yu, T.J.2
  • 4
    • 79959450323 scopus 로고    scopus 로고
    • Inactivation of microorganisms and enzymes in Foxtail Millet yakju by high hydrostatic pressure treatment
    • Jwa MK, Lim SB, Mok CK, Park YS. Inactivation of microorganisms and enzymes in Foxtail Millet yakju by high hydrostatic pressure treatment. J. Korean Soc. Food Sci. Nutr. 8: 1221-1226 (2003)
    • (2003) J. Korean Soc. Food Sci. Nutr. , vol.8 , pp. 1221-1226
    • Jwa, M.K.1    Lim, S.B.2    Mok, C.K.3    Park, Y.S.4
  • 5
    • 45849096676 scopus 로고
    • Studies on radiation preservation of fermented Korean rice-wine (takju and yakjoo)
    • Lee KB, Kim JH. Studies on radiation preservation of fermented Korean rice-wine (takju and yakjoo). Korean J. Microbiol. 7: 45-56 (1969)
    • (1969) Korean J. Microbiol. , vol.7 , pp. 45-56
    • Lee, K.B.1    Kim, J.H.2
  • 7
    • 79959469892 scopus 로고    scopus 로고
    • Manufacturing and characteristics of the electrodeless UV lamp for disinfection of the sewage effluent
    • Shin DH, Lee YT. Manufacturing and characteristics of the electrodeless UV lamp for disinfection of the sewage effluent. J. Korean Ind. Eng. Chem. 16: 570-575 (2005)
    • (2005) J. Korean Ind. Eng. Chem. , vol.16 , pp. 570-575
    • Shin, D.H.1    Lee, Y.T.2
  • 9
    • 77957720148 scopus 로고    scopus 로고
    • Quality characteristics and flavor compounds of market takju
    • Park SO, Han EH, Kim SY. Quality characteristics and flavor compounds of market takju. J. Nat. Sci. Inst. SWINS. 10: 44-50 (1998)
    • (1998) J. Nat. Sci. Inst. SWINS. , vol.10 , pp. 44-50
    • Park, S.O.1    Han, E.H.2    Kim, S.Y.3
  • 10
  • 11
    • 77957720333 scopus 로고    scopus 로고
    • Optimization of heat sterilization condition for yakju (rice wine)
    • Mok CK, Lee JY, Chang HG. Optimization of heat sterilization condition for yakju (rice wine). Food Eng. Progress 2: 137-143 (1998)
    • (1998) Food Eng. Progress , vol.2 , pp. 137-143
    • Mok, C.K.1    Lee, J.Y.2    Chang, H.G.3
  • 12
    • 77952570755 scopus 로고    scopus 로고
    • Changes in quality of spray-dried and freeze-dried takju powder during storage
    • Jeong JW, Park KJ, Kim MH, Kim DS. Changes in quality of spray-dried and freeze-dried takju powder during storage. Korean J. Food Sci. Technol. 38: 513-520 (2006)
    • (2006) Korean J. Food Sci. Technol. , vol.38 , pp. 513-520
    • Jeong, J.W.1    Park, K.J.2    Kim, M.H.3    Kim, D.S.4
  • 13
    • 45849137666 scopus 로고    scopus 로고
    • Takju brewing by combined use of Rhizopus japonicus-nuruk and Aspergilus oryzae-nuruk
    • So MH, Lee JW. Takju brewing by combined use of Rhizopus japonicus-nuruk and Aspergilus oryzae-nuruk. J. Korean Soc. Food Nutr. 25: 157-162 (1996)
    • (1996) J. Korean Soc. Food Nutr. , vol.25 , pp. 157-162
    • So, M.H.1    Lee, J.W.2
  • 14
    • 77957691439 scopus 로고    scopus 로고
    • Investigation on the quality characteristics of sansung takju compared with commercial takju
    • Lee MO, Youn JB. Investigation on the quality characteristics of sansung takju compared with commercial takju. Rep. Busan Inst. Health & Environ. 12: 48-62 (2002)
    • (2002) Rep. Busan Inst. Health & Environ. , vol.12 , pp. 48-62
    • Lee, M.O.1    Youn, J.B.2
  • 15
    • 46549086970 scopus 로고
    • Determination of the shelf-life of pasteurized Korean rice wine, yakju, in aseptic packaging
    • Lee CH, Kim KM. Determination of the shelf-life of pasteurized Korean rice wine, yakju, in aseptic packaging. Korean J. Food Sci. Technol. 27: 156-163 (1995)
    • (1995) Korean J. Food Sci. Technol. , vol.27 , pp. 156-163
    • Lee, C.H.1    Kim, K.M.2
  • 16
    • 66449095026 scopus 로고    scopus 로고
    • PH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added takju during fermentation
    • Kim JY, Sung KW, Bae HW, Lee YH. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271 (2007)
    • (2007) Korean J. Food Sci. Technol. , vol.39 , pp. 266-271
    • Kim, J.Y.1    Sung, K.W.2    Bae, H.W.3    Lee, Y.H.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.