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Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Myeong Gi | en |
dc.contributor.author | Ham, Tae Hoon | - |
dc.contributor.author | Song, Sang Hoon | - |
dc.contributor.author | Chung, Dong Hwa | - |
dc.contributor.author | Yoon, Won Byong | - |
dc.date.accessioned | 2017-04-25T07:46:57Z | - |
dc.date.available | 2017-12-01T15:25:35Z | - |
dc.date.issued | 2016-08 | - |
dc.identifier.citation | Food Science and Biotechnology, Vol.25 No.4, pp. 1073–1080 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://hdl.handle.net/10371/117523 | - |
dc.description.abstract | This study investigated the effects of high pressure homogenization (HPH) to replace a thermal pasteurization on the yeast cell inactivation and the volatile components of rice wine (RW). By applying HPH (172 MPa with 5 passes), the yeast count was reduced over 4 log cycles. The inactivation of yeast cells by HPH and a thermal processing, i.e. Holder pasteurization (HP), was quantitatively analyzed. In terms of the inactivation of yeast cells, the HPH at 172 MPa with 5 passes was equivalent to the HP at 65A degrees C for 3 min. In RW, 34 volatile components were identified, including 8 alcohols, 18 esters, 2 acids, 1 carbonyls, 3 hydrocarbons, and 2 miscellaneous. Fruity volatiles were found more in HPH samples while components having fatty and oily characters were more detected in HP treated samples. | en |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | en |
dc.subject | Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine | en |
dc.subject | 농수해양 | en |
dc.subject | rice wine | - |
dc.subject | high pressure homogenization | - |
dc.subject | yeast inactivation | - |
dc.subject | reduction factor | - |
dc.subject | volatiles | - |
dc.title | Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine | en |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 이명기 | - |
dc.contributor.AlternativeAuthor | 함태훈 | - |
dc.contributor.AlternativeAuthor | 송상훈 | - |
dc.contributor.AlternativeAuthor | 정동화 | - |
dc.contributor.AlternativeAuthor | 윤원병 | - |
dc.identifier.doi | 10.1007/s10068-016-0173-9 | - |
dc.citation.journaltitle | Food Science and Biotechnology | - |
dc.description.srnd | OAIID:RECH_ACHV_DSTSH_NO:T201604262 | - |
dc.description.srnd | RECH_ACHV_FG:RR00200001 | - |
dc.description.srnd | ADJUST_YN: | - |
dc.description.srnd | EMP_ID:A079994 | - |
dc.description.srnd | CITE_RATE:.699 | - |
dc.description.srnd | DEPT_NM:국제농업기술학과 | - |
dc.description.srnd | EMAIL:dchung@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.identifier.srnd | T201604262 | - |
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