References
- Dahl LK. 2005. Possible role of salt intake in the development of essential hypertension. Int J Epidemiol 34: 967-972. https://doi.org/10.1093/ije/dyh317
- Tsugane S. 2005. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci 96: 1-6. https://doi.org/10.1111/j.1349-7006.2005.00006.x
- Arlene WC, Rena RW, Mary PN, Milas NC, Seung L, Herbert L. 1985. The measurement of sodium and potassium intake. Am J Chem Nutr 42: 391-398.
- Ministry of Health and Welfare. 2008. The 3rd National health and nutrition examination (KNHANES III). Seoul, Korea. p 366.
- Nam HW, Lee GY. 1985. A study on the sodium and potassium intake and their metabolism of the pregnant women in the Korea. Korea J Nutr 18: 194-200.
- Koo BS, Seong SH, Kown DY, Sohn HS, Cha YS. 2008. Fermented kochujang supplement shows anti-obesity effects by controlling lipid metabolism in C57BL/6J mice fed high fat diet. Food Sci Biotechnol 17: 336-342.
- Kwon DY, Hong SM, Ahn IS, Kim YS, Shin DW, Park S. 2009. Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats. Nutrition 25: 790-799. https://doi.org/10.1016/j.nut.2008.12.006
- Yamamoto Y, Higashi K, Yoshii H. 1986. Effect of ethanol and lactic acid on the preparation of low salted Kochujang. Thesis Collection of Wonkwang Univ (Iksan) 20: 143-200.
- Lee KS, Kim DH. 1991. Effect of sake on the quality of low salted Kochujang. Korean J Food Sci Technol 23: 109-115.
- Shin DH, Ahn EY, Kim YS, Oh JY. 2000. Fermentation characteristics of kochujang containing horseradish and B. juncea. Korean J Food Sci Technol 32: 1350-1357.
- Kim DH, Kwon YM. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J Food Sci Technol 33: 589-595.
- Chun MS, Lee TS, Noh BS. 1992. Effect of gamma-irradiation on quality of kochujang during storage. Foods Biotechnol 1: 117-122.
- Kim SJ, Shin JY, Park YM, Chung KM, Lee JH, Kweon DH. 2006. Investigation of antimicrobial activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J Food Sci Technol 38: 241-248.
- Ahn EU, Shin DH, Baek NI, Oh JA. 1998. Isolation and identification of antimicrobial active substance from Glycyrrhiza uralensis FISCH. Korean J Food Sci Technol 33: 680-687.
- Seo KI, Park SK, Park JR, Kim HC, Chio JS, Shin KH. 1996. Changes in antimicrobial activity of hydrolyzate from mustard seed (Brassica juncea). J Korean Soc Food Nutr 25: 129-134.
- Lim SI, Kwak EJ, Choi C. 2004. Isolation of the white pellicle-forming strain from gochujang, growth inhibition, and its effect on quality of gochujang. Food Sci Biotechnol 13: 75-79.
- Lim SI, Song SM. 2010. Fermentation properties of lowsalted Doenjang supplemented with licorice, mustard, and chitosan. Korean J Food Sci Technol 42: 323-328.
- Fuwa H. 1954. A new method for microdetermination of amylase activity by the use of amylase as the substrate. J Biochem 41: 583-603. https://doi.org/10.1093/oxfordjournals.jbchem.a126476
- Lee NY, Kim YS, Shin DH. 2003. Characteristics of microbes for high temperature fermentation and the effect of high temperature fermentation of soy. Food Sci Biotechnol 12: 390-398.
- Anson ML. 1938. The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin. J Gen Physiol 22: 79-89. https://doi.org/10.1085/jgp.22.1.79
- Oh JY, Kim YS, Shin DH. 2005. Changes in microorganisms and enzyme activities of low-salted kochujang added with horseradish powder during fermentation. Korean J Food Sci Technol 37: 463-467.
- Shin DH, Ahn EY, Kim YS, Oh JY. 2001. Changes in the microflora and enzyme activities of kochujang prepared with different koji during fermentation. Korean J Food Sci Technol 33: 94-99.
- Park SJ, Kim DH. 2007. Effect of combined use of various anti-microbial materials on brewing of low salted Kochujang. J Korean Soc Appl Biol Chem 50: 287-294.
- Lim SI, Song SM. 2010. Changes in characteristics of low-salted Kochujang with iicorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39: 560-566. https://doi.org/10.3746/jkfn.2010.39.4.560
- Shim KH, Seo KI, Kang KS, Moon JS, Kim HC. 1995. Antimicrobial substances of distilled components from mustard seed. J Korean Soc Food Nutr 24: 948-955.
- Kim SJ, Shin JY, Park YM, Chung KM, Lee JH, Kweon DH. 2006. Investigation of antimicrobial activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J Food Sci Technol 38: 241-248.
- Lee TS, Yang KJ, Park YJ, Yu JH. 1980. Studies on the brewing of Kochjang (red pepper paste) with the addition of mixed cultures of yeast strains. Korean J Food Sci Technol 12: 313-323.
- Lee JS, Choi YJ, Kwon SJ, Yoo JY, Chung DH. 1996. Screening and characterization of osmotolerant and gasproducing yeasts from traditional Doenjang and Kochujang. Food and Biotechnology 5: 54-58.
- Kim MS, Oh JA, Shin DH, Han MS. 1998. Fermentation properties of irradiated Kochujang. Korean J Food Sci Technol 30: 934-940.
- Oh HL, Shon SG, Kim JG. 2000. Changes in microflora and enzyme activities of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. Korean J Food Sci Technol 32: 410-416.
- Kim MS, Ahn EY, Ahn ES, Shin DH. 2000. Characteristic changes of Kochujang by heat treatment. Korean J Food Sci Technol 32: 867-874.
- Park CH, Lee SK, Shin BK. 1986. Effects of wheat flour and glutinous rice on quality of Kochujang. J Korean Agric Chem 29: 375-380.
- Shin DH, Kim DH, Choi U, Lim MS, Ahn EY. 1997. Physicochemical characteristics of traditional Kochujang prepared with various raw materials. Korean J Food Technol 29: 907-912.
- Oh JY, Kim YS, Shin DH. 2002. Changes in physicochemical characteristics of low-salted Kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34: 835-841.
- Na SE, Seo KS, Choi JH, Song GS, Choi DS. 1997. Preparation of low salt and functional kochujang containing chitosan. Korean J Food Nutr 10: 193-200.
- Kim YS, Cha J, Jung SW, Park EJ, Kim JO. 1994. Changes of physicochemical characteristics and development of new quality indices for industry produced koji kochujang. Korean J Food Sci Technol 26: 389-392.
- Kim DH, Lee JS, Lee SB. 2002. Effect of storage conditions on the chemical characteristics of traditional kochujang. Korean J Food Sci Technol 34: 466-471.
- Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS. 1981. Brewing method and composition of traditional kochujang (red pepper paste) in Junrabook-do area. J Korean Agric Chem Soc 24: 21-28.
- Shin DH, Kim DHKJ, Choi U, Lim MS, An EY. 1997. Taste components of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 913-918.
- Kim YS, Oh HI. 1993. Volatile flavor components of traditional and commercial kochujang. Korean J Food Sci Technol 25: 494-501.
- Lee KY, Kim HS, Lee HG, Han OH, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analysis during storage. J Korean Soc Food Sci Nutr 26: 588-594.
- Moon TW, Kim ZU. 1988. Some chemical physical characteristics and acceptability of Kochujang from various starch sources. J Korean Agric Chem Soc 31: 387-393.
Cited by
- Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties vol.55, pp.2, 2018, https://doi.org/10.1007/s13197-017-2992-y
- Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223