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Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment

Food Science and Biotechnology 2019년 28권 5호 p.1421 ~ 1431
 ( Kim Il-Doo ) - Kyungpook National University International Institute of Research and Development

 ( Dhungana Sanjeev Kumar ) - Kyungpook National University School of Applied Biosciences
박용성 ( Park Yong-Sung ) - Kyungpook National University School of Applied Biosciences
 ( Kim Jeong-Ho ) - Konkuk University Department of Green Technology Convergence
 ( Shin Dong-Hyun ) - Kyungpook National University School of Applied Biosciences

Abstract


The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04?0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p?

키워드

Bentonite; Dealcoholization; Heat treatment; Reverse osmosis; Takju
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