Effect of heat-treated Nuruk on the quality characteristics of aged Yakju

Ji-Eun Kang
Ji-Eun Kang
Chan-Woo Kim
Chan-Woo Kim
Soo-Hwan Yeo
Soo-Hwan Yeo

Food science and biotechnology, Volume 27, Issue 3, 2018, Pages 715-724.

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Other Links: pubmed.ncbi.nlm.nih.gov
Keywords:
ColorFlavorHeat treatmentNurukYakju

Abstract:

Long-term aging of , a traditional Korean liquor made of rice and (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated (50-80 °C, 30 min) on quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were similar in non-heat-trea...More

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