Concepedia

Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Takju Treated with High Hydrostatic Pressure during Storage

Sang-Bin Lim, Mi-Kyung Jwa, Chulkyoon Mok, Young‐Seo Park, Gun-Jo Woo

Korean Journal of Food Science and Technology · 2004 · 16 citations · 7 references

Concepts

Abstract

(4).  (5,6).  , , ( ) , , (3,7). . .  . (8),  .  , *Corresponding author : Sangbin Lim, Department of Food Science . glucoamy-lase . E-mail: sblim@cheju.ac.kr and Engineering, Cheju National University, Ara il-dong, Jeju-si,Jeju-do 690-756, KoreaTel: 82-64-754-3617Fax: 82-64-755-3601

References

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Effects of high pressure on inactivation of enzymes and microorganisms in non-pasteurized rice wine (Namazake).

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Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation

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Studies on the pasteurization conditions of Takju

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