[레포트] 막걸리에 블루베리가 빠진다면

소개글

[레포트] 막걸리에 블루베리가 빠진다면에 대한 보고서 자료입니다.

목차

1.서론 3. 결과 및 고찰
2.방법 가. 일반성분 분석
가. 막걸리 제조 및 숙성 나. 당도와 환원당
나. 당도와 환원당 다. 총 균수 및 효모
다. 알코올 라. 관능평가
라. 미생물수 측정 4. 요약 및 결론
마. 관능검사 5. 참고문헌

본문내용

Naczk M, Shahidi F. 2006. Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J Pharm Biomed Anal 41: 1523-1542.
14. Hertog MGL, Feskens EJM, Kromhout D. 1997. Antioxidant flavonols and coronary heart disease risk. Lancet 349: 699.
15. Knekt P, Jarvinen R, Reunanen A, Maatela J. 1996. Flavonoid intake and coronary mortality in Finland: a cohort study. Br Med J 312: 478-481.
16. Lee SN, Kang KJ. 2008. The effect of blueberry on ROS accumulation and cell death in human normal breast epithelial and breast cancer cells. Korean J Food and Nutr 21: 416-424.
17. Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. 1995. Influence of cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27: 365-369.
18. Lee JS, Lee TS, Noh BS, Park SO. 1996. Quality characteristics
of mash of Takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336.
19. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristic of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
20. So MH, Lee YS, Noh WS. 1999. Change in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J Food and Nutr 12: 226-232.

키워드

[레포트] 막걸리에 블루베리가 빠진다면