Ontology highlight
ABSTRACT:
SUBMITTER: Kim ID
PROVIDER: S-EPMC6811460 | biostudies-literature | 2019 Oct
REPOSITORIES: biostudies-literature
Kim Il-Doo ID Dhungana Sanjeev Kumar SK Park Yong-Sung YS Kim Jeong-Ho JH Shin Dong-Hyun DH
Food science and biotechnology 20190302 5
The objective of this study was to prepare low-alcoholic <i>takju</i>. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) <i>takju</i> samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of <i>takju</i>, in most cases, significantly (<i>p</i> < 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) conte ...[more]