참고문헌
- Chang YI. Globalization of Korean jang products. Food Sci. Ind. 41: 28-46 (2008)
- Kwak CS, Lee MS, Park SC. Higher antioxidant properties of cheonggukjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Nutr. Res. 27: 719-727 (2007) https://doi.org/10.1016/j.nutres.2007.09.004
- Hwang HS. Korean Folk Report. Ministry of Culture, Sports and Tourism, Seoul, Korea. p. 183 (1984)
- Youn SS. Korean Food (History and Cuisine). 4th ed. Su Hak Sa. Seoul, Korea. p. 54-59 (1985)
- Krkošková B, Mrázová. Z. Prophylactic components of buckwheat. Food Res. Int. 38:561-568 (2005) https://doi.org/10.1016/j.foodres.2004.11.009
- Choi YS, Ahn C, Shim HH, Choe M, Oh SY, Lee. SY. Effect of instant buckwheat noodle on digestibility and lipids profiles of liver and serum in rats. J. Korean Soc. Food Sci. Nutr. 21: 478-483 (1992)
- Lee JS, Maeng YS, Chang YK, Ju JS. Effects of buckwheat on organ weight, glucose and lipid metabolism in streptozotocin induced diabetic rats. Korean J. Nutr. 27: 819-827 (1994)
- Lee JS, Park SJ, Sung KS, Han CK, Lee MH, Jung CW, Kwon TB. Effect of germinated buckwheat on blood pressure plasma glucose and lipid levels of spontaneously hypertensive rats. Korean J. Food Sci. Technol. 32: 206-211 (2000)
- Prestamo G, Pedrazuela A, Peñas E, Lasuncion MA, Arroyo G. Role of buckwheat diet on rats as prebiotic and healthy food. Nutr. Res. 23: 803-814 (2003) https://doi.org/10.1016/S0271-5317(03)00074-5
- Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, Min KB. Quality characteristics of hwangki (Astragalus membranaceus) cheonggukjang during fermentation. Korean J. Food Preserv. 14: 356-363 (2007)
- Yoon HS, Choi HS, Joo SJ, Kim KS, Kim SJ. Aroma characteristic of cheonggukjang with Astragalus membranaceus. Korean J. Food Preserv. 13: 269-272 (2006)
- Hong SC, Choi KS, Lee HJ, Kwon DJ. Effects of deodeok contents on the qualities of quick fermented doenjang type product. J. Korean Soc. Food Sci. Nutr. 39: 757-763 (2010) https://doi.org/10.3746/jkfn.2010.39.5.757
- Choi UK, Son DH, Ji WD, Choi DH. Producing method and statistical evaluation of taste of Sigumjang. Korean J. Food Sci. Technol. 31: 778-787 (1999)
- Choi UK, Kwon OJ, Son DH, Cha WW, Cho YJ, Lee SI, Yang SH, Chung YG. Changes in quality attributes of sigumjang with fermentation. Korean J. Food Sci. Technol. 33: 107-112 (2001)
- Astrup T, Mullertz S. The fibrin plate method for estimating fibrinolytic activity. Arch. Biochem. Biophys. 40: 346-351 (1952) https://doi.org/10.1016/0003-9861(52)90121-5
- Bloid MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
- Chushman DW, Cheng HS. Spectrometric assay and properties of angiotensin converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1647 (1971) https://doi.org/10.1016/0006-2952(71)90292-9
- SPSS soft package version 12.0, Statistical Package for the Social Science, SPSS Inc., Chicago, IL, USA (2008)
- Korea Food & Drug Administration. Food code. Available from: http://www.foodnara.go.kr. Accessed June 23, 2005.
- Park SK, Seo KI, Shon MY, Moon JS, Lee YH. Quality characteristics of home-made doenjang, a traditional Korean soybean paste. J. Korean Soc. Food Sci. Nutr. 16: 121-127 (2000)
- Do JR, Heo IS, Back SY, Yoon HS, Jo JH, Kim YM, Kim KJ, Kim SK. Antihypertensive, antimicrobial, and antifungal activities of buckwheat hydrolysate. Korean. J. Food Sci. Technol. 38: 230-234 (2006)
- Anthony T, Rajesh T, Kayalvizhi N, Gunasekaran P. Influence of medium components and fermentation conditions on the production of bacteriocin by Bacillus licheniformis AnBa9. Bioresource Technol. 100: 872-877 (2009) https://doi.org/10.1016/j.biortech.2008.07.027
- Hata T, Tanaka R, Ohmomo S. Isolation and characterization of plantaricin ASM1: A new bacteriocin produced by Lactobacillus plantarum A-1. Int. J. Food Microbiol. 137: 94-99 (2010) https://doi.org/10.1016/j.ijfoodmicro.2009.10.021
- Choi SH, Ji YA. Changes in flavor of cheonggukjang during fermentation. Korean J. Food Sci. Technol. 21: 229-234 (1989)
- Jang M, Jang HC. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Korean J. Microbiol. Biotechnol. 35: 325-333 (2007)
- Mine Y, Wong AHK, Jiang B. Fibrinolytic enzymes in Asian traditional fermented foods. Food Res. Int. 38: 243-250 (2005) https://doi.org/10.1016/j.foodres.2004.04.008
- Kim DH, Song HP, Kim KY, Kim JO, Byun MW. A correlation between fibrinolytic activity and microflora in Korean fermented soybean products. J. Korean Soc. Food Sci. Nutr. 33: 41-46 (2004) https://doi.org/10.3746/jkfn.2004.33.1.041
- Oh HJ, Kim CS. Antioxidant and nitrite scavenging ability of fermented soybean foods (cheonggukjang, doenjang). J. Korean Soc. Food Sci. Nutr. 36: 1503-1510 (2007) https://doi.org/10.3746/jkfn.2007.36.12.1503
- Park KY, Jung KO. Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste). CRC Press, New York, NY, USA. pp. 555-596 (2005)
- Kim SK, Ban SY, Kim JS, Chung SK. Change of antioxidant activity and antioxidant compounds in Saururus chinensis by extraction conditions. J. Korean Soc. Appl. Biol. Chem. 48: 89-92 (2005)
- Lee DH, Kim JH, Park JS, Choi YJ, Lee JS. Isolation and characterization of a novel angiotensin-converting enzyme inhibitory peptide derived from the edible mushroom Tricholoma giganteum. Peptides 25: 621-627 (2004) https://doi.org/10.1016/j.peptides.2004.01.015
- Kim JH, Lee DH, Jeong SC, Chung KS, Lee JS. Characterization of antihypertensive angiotensin-converting enzyme inhibitor from S. cerevisiae. J. Microbiol. Biotechn. 14: 1318-1323 (2004)
- No JD, Lee DH, Choi SY, Kim NM, Lee JS. Changes of quality and physiological functionality during the fermentation of Doenjangs made by isolated nuruk mold and commercial nuruk mold. J. Korean Soc. Food Sci. Nutr. 35: 1025-1030 (2006) https://doi.org/10.3746/jkfn.2006.35.8.1025
피인용 문헌
- Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage vol.21, pp.2, 2014, https://doi.org/10.11002/kjfp.2014.21.2.239
- Quality Characteristics and Optimization of Premix-Type Buckwheat Soksungjang vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.753
- Quality characteristics of buckwheat Soksungjang manufactured by Bacillus subtilis HJ18-4 vol.20, pp.5, 2013, https://doi.org/10.11002/kjfp.2013.20.5.699
- Quality characteristics of sponge cake with buckwheat powder vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.204
- Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.266
- Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat vol.46, pp.3, 2014, https://doi.org/10.9721/KJFST.2014.46.3.390
- Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang vol.43, pp.6, 2011, https://doi.org/10.9721/KJFST.2011.43.6.735
- Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation pp.2092-6456, 2019, https://doi.org/10.1007/s10068-018-00549-6