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Articles de revues sur le sujet « Soju »

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Auteur : Grafiati
Publié le 26 juillet 2024

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1

Maharani, Raden Ajeng Cendikia Aurelie, Arjie Sukmawijaya Arpian Putra, Angela Melani Widjaja et Tyananda Agathalia Kumara. « South Korean Taxes on Alcoholic Beverage ». Journal La Bisecoman 1, no 4 (17 décembre 2020) : 26–33. http://dx.doi.org/10.37899/journallabisecoman.v1i4.215.

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This research aims to find out whether Korea violates the provisions of International trade Article III: 2 First sentence and second sentence of GATT in 1994. Soju is a traditional alcoholic beverage that is most famous in Korea has been produced in a diluted manner so that the beverage content of 25% alcoholic soju can be said that the beverage has a content that is below 20%. But people in European countries and the United States have complaints or opinions that they do not agree with the alcohol tax policy in South Korea, especially soju is considered unfair. So Korea is trying to offer a preference for taxes on soju drinks compared to certain imported western-style drinks. The research conclusions show that Soju and Imported Liquor Spirits are not substitutive products. Soju and Imported Liquor Spirits do not compete directly, seen from the fact that although there has been a decrease in the number of Soju sales in Korea since the ILS tax was lowered, the distance between Soju and ILS sales is still far away. So from the facts above, South Korea does not violate GATT Article III: 2 Second Sentence. From our explanation above, Like Products is a cumulative requirement to meet: Common Charateristics End Uses Channels of distribution Prices. From that data, South Korea does not violate GATT Article III: 2 First Sentence and Second Sentence although there are differences in tax imposition because the two products, Soju and ILS are not like products.
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Choi, Kyu-Taek, Chun-Woo Park, Su-Hyun Lee, Ye-Na Lee, Ji-Yun Oh, Jun-Su Choi, Deokyeong Choe et Sae-Byuk Lee. « Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts ». Korean Journal of Food Preservation 30, no 6 (décembre 2023) : 1029–42. http://dx.doi.org/10.11002/kjfp.2023.30.6.1029.

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This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju’s free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.
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Andrijanić, Zoe, Maja Matoša Kočar, Luka Brezinščak et Ivan Pejić. « Trendovi proizvodnje soje u Hrvatskoj ». Glasnik zaštite bilja 45, no 4 (14 juillet 2022) : 58–68. http://dx.doi.org/10.31727/gzb.45.4.6.

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Soja se uzgaja na 121 milijuna hektara te predstavlja četvrtu najzastupljeniju ratarsku kulturu u svijetu, dok u Hrvatskoj po zastupljenosti površina zauzima treće mjesto. U promatranom razdoblju od 2009 do 2019 uzgajala se u prosjeku na 65.068 ha uz prosječni prinos zrna od 2.6 t ha-1. Najveći prinos ostvaren je 2018. godine (245 188 t), a iste godine postignut je i najveći prinos zrna (3.18 t ha-1). Proizvodnju soje u Hrvatskoj karakterizira pozitivan trend u porastu površina čemu su pridonijele stabilne i visoke cijene sirovina i otkupa te sustav poticaja i potpora, dok su na porast prosječnog prinosa zrna najviše utjecali primijenjena tehnologija i znanje proizvođača te izbor kvalitetnog sortimenta. Soja sa 80 milijuna HRK vrijednosti izvoza koliko je ostvareno u 2020. predstavlja jedan od najznačajnijih izvoznih proizvoda RH. U 2020. soju je sijalo 9.864 korisnika u sustavu potpora i to na 84.302 ha što je 8.5 ha soje po korisniku. Sjemenska proizvodnja također bilježi konstantan porast, a u uzgoju je najzastupljeniji rani do srednje rani domaći sortiment Poljoprivrednog instituta Osijek te talijanski rani sortiment. Mogućnost postrne sjetve, sposobnost fiksacije dušika u plodoredu, te sigurnost otkupa NON – GM sortimenta idu u prilog mogućnosti intenzivnijeg povećanja površina i prinosa zrna soje u Hrvatskoj.
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허황회. « Names of Japanese Soju ». Japanese Modern Association of Korea ll, no 47 (février 2015) : 75–90. http://dx.doi.org/10.16979/jmak..47.201502.75.

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Cha, Jiyoon, Young-Wook Chin, Jun-Young Lee, Tae-Wan Kim et Hae Won Jang. « Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS ». Foods 9, no 10 (8 octobre 2020) : 1422. http://dx.doi.org/10.3390/foods9101422.

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The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.
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Kang, Ji-Eun, Young-Mi Kim, Ju-Eun Lee, Bo-Ra Im, Ji-Ho Choi, Gui-Jeong Han et Haet-Nim Jeong. « Quality characteristics of distilled soju using Dae-hong peaches ». Korean Journal of Food Preservation 30, no 4 (août 2023) : 683–90. http://dx.doi.org/10.11002/kjfp.2023.30.4.683.

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The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.
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7

Harkness, Nicholas. « Softer soju in South Korea ». Anthropological Theory 13, no 1-2 (mars 2013) : 12–30. http://dx.doi.org/10.1177/1463499613483394.

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Marković, Monika, Antonija Kojić, Dejan Bošnjak, Aleksandar Stanisavljević, Božica Japunčić Palenkić, Željko Barač, Maja Matoša Kočar, Aleksandra Sudarić, Marko Josipović et Marija Spičić. « Osnovni elementi navodnjavanja soje (Glycine max. (L.) Merr.) ovisno o klimatskim uvjetima i rokovima sjetve ». Glasnik zaštite bilja 45, no 4 (14 juillet 2022) : 48–56. http://dx.doi.org/10.31727/gzb.45.4.5.

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Soja (Glycine max. (L.) Merr.) je jedna od najznačajnijih uljarica koja je našla široku primjenu u ishrani ljudi, proizvodnji hrane za stoku te obogaćivanju tla dušikom. Obzirom na sve učestaliju pojavu klimatskih ekstrema, izostanak oborina ili nepravilan raspored oborina tijekom razdoblja vegetacije te nadprosječno visoke temperature zraka, zabilježeno je sniženje prinosa soje uslijed jednog od najvažnijih abiotskih stresova, odnosno suše. Cilj rada je analizirati potrebu za navodnjavanjem soje na području Orahovice u klimatski prosječnim i sušnim godinama ovisno o rokovima sjetve te odrediti osnovne elemente navodnjavanja soje (obrok, normu i hidromodul). U klimatski prosječnim godinama javlja se negativna vodna bilanca od 160,8 mm, a u sušnim godinama negativna vodna bilanca iznosi 291,7 mm. U postrnoj sjetvi negativna vodna bilanca u klimatski prosječnim godinama je 152,1 mm, a u sušnim godinama 277,2 mm. Obrok navodnjavanja za soju je 40 mm. Neto hidromodul navodnjavanja u klimatski prosječnoj godini je 0,39 l s ha-1, a bruto hidromodul ovisno o broju radnih sati je u rasponu od H20 = 0,67 l s ha-1 do H8 = 1,7 l s ha-1. U sušnim godinama neto hidromodul je 0,47 l s ha-1, a bruto hidromodul ovisno o broju radnih sati je u rasponu od H20 = 0,80 l s ha-1 do H8 = 2,02 l s ha-1.
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Song, Seok-Zun. « Implicative soju ideals of BCK-algebras ». Journal of Algebraic Hyperstructures and Logical Algebras 2, no 3 (1 août 2021) : 29–40. http://dx.doi.org/10.52547/hatef.jahla.2.3.3.

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Frankl, John M. « Soju : A Global History by Hyunhee Park ». Seoul Journal of Korean Studies 35, no 1 (juin 2022) : 215–18. http://dx.doi.org/10.1353/seo.2022.0010.

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11

Lee, Seung-Joo, Cheon-Soo Park et Ho-Kyung Kim. « Sensory Profiling of Commercial Korean Distilled Soju ». Korean Journal of Food Science and Technology 44, no 5 (31 octobre 2012) : 648–52. http://dx.doi.org/10.9721/kjfst.2012.44.5.648.

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12

Bhima, Arun Naidu, Jung-Hee Park, Min Cho, Young-Joo Yi, Sae-Gang Oh, Yool-Jin Park, Nanh Lovanh, Seralathan Kamala-Kannan et Byung-Taek Oh. « Simultaneous utilization of soju industrial waste for silica production and its residue ash as effective cationic dye adsorbent ». e-Polymers 15, no 6 (1 novembre 2015) : 427–37. http://dx.doi.org/10.1515/epoly-2015-0108.

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AbstractSoju industrial waste is an important biomass resource. The present study aimed to utilize soju industrial waste for silica extraction, and residual ash (RA) as a low cost adsorbent for the removal of methylene blue (MB) from aqueous solution. A high percentage of pure amorphous nanosilica was obtained from soju industrial waste ash by the acid dissolution-precipitation process. The synthesized nanosilica and the RA were characterized well using various techniques such as X-ray diffraction (XRD), Fourier transform infrared (FTIR), and field-emission electron microscopy with energy dispersive spectroscopy (EDS). The amorphous nature of nanosilica and its 99% purity were confirmed by XRD and EDS profiles, respectively. Transmission electron microscopy (TEM) micrographs show the nano range (14–18 nm) of synthesized silica. The adsorption capacity of RA was evaluated as a function of initial dye concentration, pH, and contact time. The sorption equilibrium data were modeled with isotherms; the Langmuir isotherm model fits well with maximum monolayer adsorption capacity of 232.5 mg/g at 30°C. The adsorption kinetics was best fitted with the pseudo-second-order model, suggesting that chemisorption plays a significant role in the adsorption process. The results showed that soju industrial waste is a potential waste for silica extraction and that its byproducts are effective adsorbents.
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Ni, Fan, Jeffrey Ammann et Abdul Mabud. « Monitoring Stevioside in Soju by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry ». Journal of AOAC INTERNATIONAL 90, no 5 (1 septembre 2007) : 1365–72. http://dx.doi.org/10.1093/jaoac/90.5.1365.

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Abstract A method using high-performance liquid chromatography (HPLC) with UV absorption detection was developed to monitor stevioside in soju, a distilled spirits product that is commercially available. The method uses a single-step dilution for sample preparation. It completely eliminates the time-consuming process of solid-phase extraction. A method using HPLC/mass spectrometry was optimized to confirm the identities of stevioside and other related impurities, including rebaudioside A, rebaudioside C, and dulcoside. The method was validated. The validation parameters included range (10.11007.3 ppm), precision, linearity, accuracy, robustness, system suitability, and intermediate precision. Stevioside standard solutions at 6 concentration levels were prepared for the validation work, including the tests for precision, linearity, and accuracy. The solutions were prepared in triplicate for each concentration. The relative standard deviation for the precision test was <3 for all 6 concentration levels. The correlation coefficient for the linearity within the concentration range was determined to be >0.999. The average recovery ranged from 95.7 to 101.1 for the soju samples spiked with stevioside standard. The detection limit for stevioside was estimated at 75 ppb. The method was used to screen several soju samples; no detectable stevioside was found in the samples.
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Kajić, Sanja, Nika Skendrović, Ivana Rajnović et Sanja Sikora. « Fenotipska karakterizacija autohtonih sojeva rizobija koje noduliraju soju ». Glasnik zaštite bilja 44, no 3 (6 mai 2021) : 18–24. http://dx.doi.org/10.31727/gzb.44.3.3.

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Kvržične bakterije u simbioznim zajednicama s mahunarkama omogućuju značajan unos biološki vezanog dušika u tlo. Veliku važnost ima odabir sojeva koji su otporni na stresne uvjete u tlu. Danas se sve više susrećemo s ekstremnim vremenskim uvjetima te je od iznimne važnosti selekcija visoko učinkovitih sojeva kvržičnih bakterija (rizobija) kako bi predsjetvena bakterizacija sjemena mahunarki bila uspješna. Cilj ovog istraživanja bio je utvrditi fenotipske karakteristike sojeva kvržičnih bakterija izoliranih iz kvržica soje u uvjetima koji su izvan optimalnih vrijednosti za njihov rast. Uzorci tla za izolaciju sojeva prikupljeni su s područja Koprivničko-križevačke, Bjelovarsko-bilogorske i Vukovarsko- srijemske županije. Sposobnost rasta sojeva ispitivana je na različitim pH vrijednostima, temperaturama, koncentracijama soli, izvorima ugljikohidrata te je testirana osjetljivost na antibiotike. U svrhu utvrđivanja biokemijskog statusa svakog pojedinog izolata provedena su tri biokemijska testa (oksidaza, ureaza i katalaza) te su istražene morfološke karakteristike izolata. Utvrđeno je da je većina autohtonih sojeva rizobija iz ovog istraživanja u in vitro uvjetima pokazala značajnu otpornost na ispitivane uvjete, ali i da se međusobno značajno razlikuju po određenim svojstvima. Izolati K2 i K3 iz Koprivničko-križevačke županije pokazali su najveću tolerantnost na povišene koncentracije soli. Od ispitivanih antibiotika, ampicilin je imao najslabiji utjecaj na izolate, dok su na streptomicin izolati bili najosjetljiviji. Dobiveni rezultati ukazuju na značaj selekcije autohtonih sojeva rizobija.
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Ohta, Hiroaki, et Shiro Nozawa. « Dr. Soju Kurihara : increased awareness of cytologic diagnosis ». Keio Journal of Medicine 50, no 4 (2001) : 213–16. http://dx.doi.org/10.2302/kjm.50.213.

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Kwon, Ye-Seul, Mi-Seong Kim, Hyun-Jin Choi, Chun-Hwa Lee, Chang-Soo Kang, Sanghun Park, Songyi Kim et Han-Seok Choi. « Manufacturing of Distilled Soju Using Hops Grown in Korea ». Journal of the East Asian Society of Dietary Life 33, no 1 (28 février 2023) : 52–61. http://dx.doi.org/10.17495/easdl.2023.2.33.1.52.

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Kajić, Sanja, Petra Borovec, Lucija Horvat, Viktorija Kočmar, Lucija Sklepić, Sanja Sikora et Ivana Rajnović. « Isolation and phenotypic characterization of soybean (Glycine max L.) microsymbionts in continental Croatia ». Glasnik zaštite bilja 46, no 3 (21 avril 2023) : 22–30. http://dx.doi.org/10.31727/gzb.46.3.3.

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Simbioznom fiksacijom dušika leguminoze mogu zadovoljiti veliki dio svojih potreba za dušikom na učinkovit i ekološki prihvatljiv način. Rizobije su skupine bakterija tla sa jedinstvenom sposobnošću tvorbe kvržica na korijenu leguminoza u kojima pomoću enzima nitrogenaze konvertiraju inertan atmosferski dušik u biljkama pristupačan amonijačni oblik. Pretpostavlja se da su u tlima kontinentalne Hrvatske prisutni autohtoni sojevi rizobija koji noduliraju soju te da se sojevi međusobno razlikuju po fenotipskim i genotipskim svojstvima. U cilju odabira najkvalitetnijih sojeva rizobija sakupljeni su uzorci tla iz tri područja kontinentalne Hrvatske u kojem postoji dugogodišnja tradicija uzgoja soje. Fenotipska karakterizacija uključila je utvrđivanje rasta na različitim temperaturama, pH vrijednostima i rast na različitim koncentracijama soli, biokemijsku karakterizaciju, ispitivanje otpornosti na antibiotike. Fenotipska karakterizacija pokazala je značajnu otpornost na stresne uvjete okoliša, posebno otpornost na niski pH što je izuzetno važno jer Hrvatska ima jako puno kiselih tala. Kao najbolji sojevi pokazali su se sojevi SR1, SR2 te SR3 zbog čega bi ih bilo korisno uključiti u daljnji program selekcije.
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Mun, Soo-Hyun. « Hyunhee Park, Soju : A Global History(Cambridge University Press, 2021) ». Korean Historical Review 256 (31 décembre 2022) : 571–75. http://dx.doi.org/10.16912/tkhr.2022.12.256.571.

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Woo, Sang-Ha, Eun-Shim Son et Cheong Chul. « Sensory Profiling of Korean Distilled Soju - using the CATA Method ». Journal of the Korea Academia-Industrial cooperation Society 24, no 12 (31 décembre 2023) : 211–23. http://dx.doi.org/10.5762/kais.2023.24.12.211.

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Klir Šalavardić, Željka, Josip Novoselec, Mario Ronta et Zvonko Antunović. « Utjecaj pogače sjemenki bundeve i ekstrudiranog lana na proizvodne pokazatelje jaradi ». Krmiva 64, no 1 (30 novembre 2022) : 13–22. http://dx.doi.org/10.33128/k.64.1.2.

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Sjemenke uljarica i nusproizvodi proizvodnje ulja kvalitetan su izvor energije i bjelančevina u hranidbi preživača. Stoga je cilj istraživanja bio utvrditi proizvodne pokazatelje jaradi hranjene krmnim smjesama koje sadrže pogaču sjemenki bundeve ili ekstrudirani lan. Istraživanje je provedeno na 31 jaretu pasmine francuska alpina. Nakon navršenih mjesec dana jarad je postupno odbijana od majki, pri čemu se postupno smanjivala hranidba mlijekom i uključivala krmna smjesa i sijeno (djetelinsko-travna smjesa) ad libitum. Jarad je bila hranjena krmnom smjesom koja je od bjelančevinastih krmiva sadržavala sačmu soje i ekstrudiranu soju (kontrolna), zatim krmnom smjesom koja je sadržavala 16 % pogače sjemenki bundeve (PB16) uz potpunu zamjenu soje te krmnom smjesom koja je sadržavala 9 % ekstrudiranog lana (EL 9) uz djelomičnu zamjenu soje. Proizvodni pokazatelji, kao što su prosječni dnevni prirasti i eksterijerne odlike utvrđeni su u dobi jaradi od 32, 60 i 87 dana. Utvrđeni su ukupni prosječni dnevni prirasti jaradi (dobi 32.-87. dana) od 145,64 g u kontrolnoj skupini, 163,77 g u PB16 i 164,21 g u EL 9 skupini, pri čemu nisu utvrđene statistički značajne razlike. Utvrđeno je značajno povećanje visine grebena u PB16 i EL 9 jaradi u dobi od 60 dana te u PB16 jaradi u dobi od 87 dana u odnosu na kontrolnu skupinu, pri čemu nisu bile utvrđene značajne razlike u indeksima tjelesne razvijenosti. Temeljem dobivenih rezultata vidljiva je mogućnost upotrebe pogače sjemenki bundeve i ekstrudiranog lana kao izvora bjelančevina i masti u krmnim smjesama, uz zadovoljavajuće proizvodne pokazatelje jaradi.
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Jeong, Moon-Jin, Kyungwon Heo, Myoung-Hwa Lee, Myeong-Ju Jeong et Do-Seon Lim. « Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations ». Journal of Dental Hygiene Science 21, no 4 (31 décembre 2021) : 251–59. http://dx.doi.org/10.17135/jdhs.2021.21.4.251.

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Bhima, A. Naidu, J. H. Park, M. Cho, S. G. Oh, H. Myung, S. Kamala-Kannan et B. T. Oh. « Processing of Soju Industrial Bioresidue to Extract Microcrystalline Cellulose and Characterization ». International Polymer Processing 30, no 3 (30 juillet 2015) : 337–43. http://dx.doi.org/10.3139/217.2996.

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Lee, Je-Hyuk, Kang Hyun Choi et Ki-Hyo Jang. « Evaluation of silicon intake through consumption of Takju, Soju, and wine ». Food Science and Biotechnology 22, S1 (février 2013) : 249–55. http://dx.doi.org/10.1007/s10068-013-0074-0.

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Kwon, Ye Seul, Jisu Lee, Mi Seong Kim, Sochon Han et Han-Seok Choi. « Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products ». Korean Journal of Food Preservation 30, no 4 (août 2023) : 669–82. http://dx.doi.org/10.11002/kjfp.2023.30.4.669.

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The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.
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Tak, Hyun-Ji, Na-Rae Lee, Sowon Yang, So-Young Kim et Choong-Hwan Lee. « Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages : Takju, Yakju, and Traditional-Soju ». Foods 13, no 6 (21 mars 2024) : 956. http://dx.doi.org/10.3390/foods13060956.

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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled metabolites in each product and compared their contents to identify alcoholic beverage type-specific metabolites. Thus, we figured out seven metabolites using receiver operating characteristic (ROC) curves. The results revealed that octadecanoic acid (limit of detection (LOD) to 168.72 mg/L), nonanoic acid (LOD to 112.54 mg/L), and octanoic acid (8.00 to 145.08 mg/L) in Takju; succinic acid (LOD to 1.90 mg/mL), heptanoic acid (LOD to 343.23 mg/L), and hexadecanoic acid (20.28 to 126.45 mg/L) in Yakju; and malonic acid (LOD to 19.13 mg/mL) in Traditional-Soju, with an area under the curve (AUC) > 0.7, are important metabolites that can distinguish the type of alcoholic beverage. Our results provide qualitative and quantitative metabolite information about Korean traditional alcoholic beverages that can be used by consumers and manufacturers.
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Kim, Mi-Sun, Ye-Seul Lee, Jong Sik Kim, Woo-Chang Shin et Ho-Yong Sohn. « Anti-microbial and Anti-thrombosis Activities of Lees of Sweet Potato Soju ». Korean Journal of Microbiology and Biotechnology 42, no 3 (28 septembre 2014) : 258–66. http://dx.doi.org/10.4014/kjmb.1405.05005.

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Kim, Ji-Youn, Ki-Hoon Shim et Ok-Ja Choi. « Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage ». Journal of the Korean Society of Food Science and Nutrition 41, no 7 (31 juillet 2012) : 988–93. http://dx.doi.org/10.3746/jkfn.2012.41.7.988.

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Song, Seok-Zun, Hee Sik Kim et Young Bae Jun. « Commutative ideals of BCK-algebras and BCI-algebras based on soju structures ». AIMS Mathematics 6, no 8 (2021) : 8567–84. http://dx.doi.org/10.3934/math.2021497.

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정진화. « Measuring Market Power and Consumer Damage in the Busan-Gyeongnam Soju Market ». journal of consumer policy studies 48, no 1 (avril 2017) : 1–21. http://dx.doi.org/10.15723/jcps.48.1.201704.1.

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배, 영동. « The History and Meaning of the Production and Consumption of Andong Soju ». Journal of Local History and Culture 9, no 2 (30 novembre 2006) : 375. http://dx.doi.org/10.17068/lhc.2006.11.9.2.375.

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Kwon, Ye-Seul, Hyun-Jin Choi, Mi-Seong Kim et Han-Seok Choi. « Production of non-steamed rice-distilled soju via independent two-step fermentation ». Korean journal of food science and technology 56, no 2 (30 avril 2024) : 278–84. http://dx.doi.org/10.9721/kjfst.2024.56.2.278.

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Jakopović, Željko, et Iva Čanak. « Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK ». Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 13, no 1-2 (3 septembre 2018) : 32–37. http://dx.doi.org/10.31895/hcptbn.13.1-2.3.

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Mikotoksini su sekundarni metaboliti niske molekulske mase koje sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium te su česti kontaminanti raznovrsnih prehrambenih proizvoda. Kako bi se smanjio rast plijesni, a time i udio mikotoksina u namirnicama, koriste se razne fizikalne i kemijske metode. Posljednjih nekoliko godina ispituje se učinak bakterija mliječne kiseline (BMK) na sposobnost inhibicije rasta plijesni i njihova uloga u uklanjanju mikotoksina iz kontaminirane hrane. Zbog svojih, po zdravlje korisnih svojstava, bakterije mliječne kiseline predstavljaju izvrsno rješenje za tretiranje namirnica kontaminiranih mikotoksinima. Cilj ovog rada bio je ispitati i usporediti sposobnosti, živih, mrtvih i liofiliziranih stanica BMK na vezanje aflatoksina M1 (AFM1) u umjetno kontaminiranom mlijeku. Ovisno o korištenom soju, vremenu inkubacije i tretmanu, uspješnost vezanja AFM1 stanicama BMK iznosila je 23,73-94,49%. Liofilizirane stanice ispitivanih sojeva BMK manje (p<0,05) vežu AFM1 u mlijeku, a jedini izuzetak su stanice Lactobacillus rhamnosus KM koje nakon 4 sata vežu AFM1 u najvećem postotku (>90%). Najveća razlika u uspješnosti vezanja AFM1 između mrtvih i liofiliziranih stanica uočljiva je kod soja L. rhamnosus KM i iznosi 62,49% dok su razlike u vezanju AFM1 najmanje kod Lactococcus lactis 5MS1. Koncentracija slobodnog AFM1 u mlijeku nakon tretiranja BMK određivana je visoko djelotvornom tekućinskom kromatografijom (HPLC).
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이윤희 et 이경현. « A Study of the Consumer's Attitude for Poster Image of Soju Liquor Advertisement ». Journal of Korea Design Forum ll, no 35 (mai 2012) : 173–83. http://dx.doi.org/10.21326/ksdt.2012..35.015.

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Kim, Myoung Hui, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee et Won Sin Kim. « Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato ». Korean Journal of Human Ecology 25, no 1 (29 février 2016) : 89. http://dx.doi.org/10.5934/kjhe.2016.02.25.1.89.

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Kim, Myoung Hui, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee et Won Sin Kim. « Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato ». Korean Journal of Human Ecology 25, no 1 (29 février 2016) : 89. http://dx.doi.org/10.5934/kjhe.2016.25.1.89.

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No, Yi-Kyun. « In Quest of the Evolutionary Orbits of Makgeolli And Soju in the Media ». Treatise on The Plastic Media 27, no 2 (31 mai 2024) : 147–57. http://dx.doi.org/10.35280/kotpm.2024.27.2.16.

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Chung, Sulki, Jae-kyoung Lee et Jae-eun Park. « A content analysis of alcohol advertising in Korea Comparison of beer and soju advertising ». J. of Korean Alcohol Science 15, no 2 (31 décembre 2014) : 19–34. http://dx.doi.org/10.15524/ksas.2014.15.2.019.

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Lee, Kyuseok, et Youngseo Jeon. « A Study on the Effectiveness of Collusion and Loss Estimation in the Soju Industry ». Journal of Industrial Economics and Business 31, no 4 (31 août 2018) : 1515–38. http://dx.doi.org/10.22558/jieb.2018.08.31.4.1515.

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Sung, Tae-myung, et Ju-ik Jo. « Forensic Comparison for the Analytical Results of Korean Soju Bottles Using LA-ICP-MS ». Korean Academy of Scientific Criminal Investigation 10, no 1 (28 février 2016) : 38–47. http://dx.doi.org/10.20297/jsci.2016.10.1.38.

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Ma, Lan, et Hee-Hyun Kim. « A Study on soju advertisement poster image -Male Consumers in their 20s and 30s- ». Journal of Digital Art Engineering and Multimedia 6, no 2 (31 décembre 2019) : 107–19. http://dx.doi.org/10.29056/idaem.2019.12.04.

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Ma, Lan, et Hee-Hyun Kim. « A Study on soju advertisement poster image -Male Consumers in their 20s and 30s- ». Journal of Digital Art Engineering and Multimedia 6, no 2 (31 décembre 2019) : 107–19. http://dx.doi.org/10.29056/jdaem.2019.12.04.

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Kim, Ji-Youn, Ki-Hoon Shim et Ok-Ja Choi. « Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition ». Korean Journal of Food Science and Technology 43, no 5 (31 octobre 2011) : 583–87. http://dx.doi.org/10.9721/kjfst.2011.43.5.583.

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Choi, Han-Seok, Ji-Eun Kang, Seok-Tae Jeong, Chan-Woo Kim, Seong-Yeol Baek et Soo-Hwan Yeo. « Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk ». Korean Journal of Food Preservation 24, no 5 (octobre 2017) : 714–24. http://dx.doi.org/10.11002/kjfp.2017.24.5.714.

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Portnov, Alexandr A. « Vodka and soju — shaken but do not mix. Russia and Russians in Korean cinema ». Labyrinth. Theories and practices of culture, no 4 (29 décembre 2023) : 53–60. http://dx.doi.org/10.54347/lab.2023.4.6.

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Kim, Ki-Hyung, Yunjin Bae, Kyu-Sup Lee, Yuseok Moon, Chae Hwa Kwon et Jung Hoon Ahn. « Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits ». Journal of the American Society of Brewing Chemists 70, no 3 (juin 2012) : 182–85. http://dx.doi.org/10.1094/asbcj-2012-0716-01.

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Kim, K. H., Y. Bae, K. S. Lee, Y. Moon, C. H. Kwon et J. H. Ahn. « Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits ». Cerevisia 38, no 2 (juillet 2013) : 56–57. http://dx.doi.org/10.1016/j.cervis.2013.09.024.

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Jug, Irena, Boris Đurđević, Vesna Vukadinović, Danijel Jug et Bojana Brozović. « Optimizacija gnojidbe usjeva dušikom u održivoj poljoprivrednoj proizvodnji ». Glasnik zaštite bilja 41, no 3 (2018) : 28–38. http://dx.doi.org/10.31727/gzb.41.3.4.

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Održiva poljoprivreda temelji se na načelima prilagodbe agroekosustava stanišnim čimbenicima nekog područja i optimalnom korištenju biološko-fizikalno-kemijskih resursa. Mjerama dobre poljoprivredne prakse provode se optimalni agrotehnički zahvati koji osiguravaju stabilne prinose bez štetnog djelovanja na okoliš. Cilj ovog rada bio je utvrditi optimalnu, profitabilnu i ekološki prihvatljivu gnojidbu dušikom za tri najzastupljenija usjeva istočne Hrvatske: kukuruz, pšenicu i soju uz praćenje razine podzemne vode i koncentracije NO3- i NH4+. Koncentracija nitratnog dušika u podzemnoj vodi na lokalitetima Šljivoševci i Ćelije kretala se od 16 mg NO3- dm-3 do 34 mg NO3- dm-3, a NH4+ od 3,2 do 9,3 mg NH4+ dm-3. Najveći prinos, najgušći sklop i najveća masa žetvenih ostataka pšenice ostvareni su na tretmanu sa 170 kg N ha-1, dok su najmanji prinos, najrjeđi sklop i najmanja masa žetvenih ostataka zabilježeni na kontroli i na tretmanu gnojidbe stajskim gnojem. Najveći prinosi i najveća masa žetvenih ostataka soje ostvareni su na lokalitetu Šljivoševci pri gnojidbi od 50 kg N ha-1, dok su najmanji prinosi izmjereni na kontroli. Najveći prinosi kukuruza izmjereni su u Šljivoševcima na tretmanu s 170 kg N ha-1, a najmanji na kontroli. Masa žetvenih ostataka nije bila pod utjecajem gnojidbe, a najveći sklop je izmjeren na tretmanu sa 150 kg N ha-1 na lokalitetu Šljivoševci. Dobiveni rezultati ukazuju na važnost dobrog poznavanja dinamike i raspoloživosti hraniva, posebice dušika i primjenjivanja gnojiva u skladu s biološkim, ekonomskim i ekološkim uvjetima. Visinu prinosa potrebno je promatrati kroz profitabilnost proizvodnje istovremeno vodeći računa o očuvanju plodnosti tla, sprječavanju njegove degradacije i zaštiti okoliša.
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Choi, Hyoung-Uk, Tae-Wan Kim et Seung-Joo Lee. « Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis ». Molecules 27, no 8 (9 avril 2022) : 2429. http://dx.doi.org/10.3390/molecules27082429.

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The volatile compounds and sensory profiles of 18 different types of distilled soju, chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined. A total of 56 volatile compounds, comprising 31 esters, 11 alcohols, 1 acid, 4 aldehydes, 3 ketones, and 6 miscellaneous compounds, were identified. From the principal component analysis (PCA) of the volatile data, samples made using atmospheric distillation such as MSO and PJU showed a clear difference from decompressed distillation samples. Based on the PCA of the sensory data, there was also a clear distinction between samples by their distillation method. To explore relationships among chemical, volatile, and sensory data sets, multiple factor analysis (MFA) was applied. Yeasty and earthy flavors showed a close relationship with 1-nonanol, octatonic acid, and longer-chain esters such as ethyl phenylacetate and ethyl tetradecanoate, and with chemical parameters such as TA, °Brix, and lactic acid.
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Choi, Han-Seok, Eu-Gene Kim, Ji-Eun Kang, Soo-Hwan Yeo, Seok-Tae Jeong et Chan-Woo Kim. « Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice ». Korean Journal of Food Science and Technology 47, no 5 (31 octobre 2015) : 579–85. http://dx.doi.org/10.9721/kjfst.2015.47.5.579.

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Bang, Ja-Yeon. « Understanding and Utilizing Local Culture Based on Seogwipo’s ‘Noji Culture’ ». Society for Jeju Studies 59 (28 février 2023) : 93–115. http://dx.doi.org/10.47520/jjs.2023.59.93.

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Local culture is composed of various components, and among them, ‘Noji’ is a concept that has been emerging recently. In Jeju, the expression ‘Noji’ is used in ‘noji tangerine’ and ‘noji soju’, which the term contains meaning of unprocessed naturalness. The subject of this study was selected as the original downtown area of Seogwipo because Seogwipo City was selected as a legal cultural city by the government and presented ‘Noji Culture’ as a brand representing the region. The purpose of this study is to present the direction of local culture based on ‘Noji Culture’ by discovering open ground cultural resources of the original downtown of Seogwipo City, and to study values and utilization plans. In the process, we want to contribute to forming the identity of the local culture by rediscovering the value of the open ground.
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