참고문헌
- Kim KJ, Ryu MK, Kim SS (1982) Chungkookjang koji fermentation with rice straw. Korean J Food Sci Technol, 14, 301-308
- Yoo JY (1997) Present status of industries and research activities of Korean fermented soybean product. Korean J Appl Microbiol Biotechnol, 23, 13-30
- Song JER, You HJ, Hwang JS, Lee DS, Kim HB (2004) Isolation of angiotensin Ι-converting enzyme inhibitory peptide from chungkookjang. Korean J Microbiol, 40, 355-358
- Min HK, Kim HJ, Chang HC (2008) Growth-inhibitory effect of the extract of porphyran-chungkookjang on cancer cell. J Korean Soc Food Sci Nutr, 37, 826-833 https://doi.org/10.3746/jkfn.2008.37.7.826
- Park MK (2011) Effect of enzymatic hydrolysis by proteases on antioxidant activity of chungkukjang. J Korean Soc Food Sci Nutr, 40, 327-333 https://doi.org/10.3746/jkfn.2011.40.2.327
- Yoo CK, Seo WS, Lee CS, Kang SM (1998) Purification and characterization of fibrinolytic enzyme exerted by Bacillus subtilis K-54 isolated from chungkookjang. Korean J Appl Microbiol Biotechnol, 26, 506-514
- Kim SH, Yang JL, Song YS (1999) Physiological functions of chungkukjang. Food Indus Nutr, 4, 40-46
- Lee EH, Chyun JH (2009) Effect of chongkukjang intake on lipid metabolism and liver function in alcoholic fatty liver rats. J Korean Soc Sci Nutr, 38, 1506-1515 https://doi.org/10.3746/jkfn.2009.38.11.1506
- Ju KE, Oh NS (2009) Effect of the mixed culture of Bacillus sutilis and Lactobacillus plantarum on the quality of cheonggukjang. Korean J Food Sci Technol, 41, 399-404
- Park JS, Cho SH, Na HS (2010) Properties of cheongkukjang prepared with admixed medicinal herb powder. Korean J Food Preserv, 17, 343-350
- Park NY, Seong JH, Choi MS, Moon KD, Kwon JH, Jeong YJ (2008) Comparison of functional properties of Cheonggukjang by using red ginseng. J Korean Soc Food Sci Nutr, 37, 261-266 https://doi.org/10.3746/jkfn.2008.37.3.261
- Kim JH, Kim SI, Kim JG, Im DK, Park JG, Lee JW, Byun MW (2006) Effect of tea powder on the improvement of sensorial quality of chungkookjang. J Korean Soc Food Sci Nurt, 35, 482-486 https://doi.org/10.3746/jkfn.2006.35.4.482
- Jung YK, Lee YK, No HK, Kim SD (2006) Effect of chitosan on quality characteristics of chungkukjang. J Korean Soc Food Sci Nutr, 35, 476-481 https://doi.org/10.3746/jkfn.2006.35.4.476
- Choi TD (1994) Market structure and development plan of kimchi industry. Science of kimchi. Korean Society of Food Science and Technology, p 400
- Hyun YH, Koo BS, Song JE, Kim DS (2004) Food materials. Hyungseul Publish, Daegu, p 81-84
- Shim YH, Ahn GJ, Yoo CH (2003) Characterization of salted Chinese cabbage in relation to salt content, temperature and time. Korean J Soc Food Cookery Sci, 19, 210-215
- Seong JH, Park SG, Park EM, Kim HS, Kim DS, Chung HS (2006) Contents of chemical constituents in organic korean cabbages. Korean J Food Preserv, 13, 665-660
- Hwang ES, Lee HJ (2006) Phenylethyl isothiocyanate and its N-acetylcysteine conjugate suppress the metastasis of SK-Hep1 human hepatoma cells. J Nutr Biochem, 17, 837-846 https://doi.org/10.1016/j.jnutbio.2006.02.004
- Clarke JD, Dashwood RH, Ho E (2008) Multi-targeted prevention of cancer by sulforaphane. Cancer Lett, 269, 291-304 https://doi.org/10.1016/j.canlet.2008.04.018
- Hayes JD, Kelleher MO, Eggleston IM (2008) The cancer chemopreventive actions of phytochemicals derived from glucosinolates. Eur J Nutr, 47, 73-88 https://doi.org/10.1007/s00394-008-2009-8
- Chun YK, Yoon SK, Kim WJ (1997) Improvement of kimchi juice fermentation by combined method for chinese cabbage waste utilization. J Korean Soc Food Sci Nutr, 26, 794-799
- Baek LM, Park LY, Park KS, Lee SH (2008) Effect of starter cultures on the fermentative characteristics of Cheonggukjang. Korean J Food Sci Technol, 40, 400-405
- Korea Foods Industry Association (2009) Food code. Moonyongsa Co, Seoul, Korea, p 319-320
- Lee Y, Kim SH, Jung NH, Lim MH (1992) A study on the production of viscous substance during the chugkookjang fermentation. J Korean Soc Agric Chem Biotechnol, 35, 202-209
- Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-249
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
- Ann YG (2011) Changes in components and peptides during fermentation of cheonggookjang. Korean J Food & Nutr, 24, 124-131 https://doi.org/10.9799/ksfan.2011.24.1.124
- Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM (1998) Physicochemical properties of traditional Chonggugjang produced in different regions. J Korean Soc Agric Chem Biotechnol, 41, 377-383
- Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW (2002) Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. Korean J Food Sci Technol, 31, 201-210 https://doi.org/10.3746/jkfn.2002.31.2.204
- Park HY, Cho EJ (2008) Radical scavenging effects and physicochemical properties of Seolitae Chungkukjang added with green tea. J Korean Soc Food Sci Nutr, 37, 401-404 https://doi.org/10.3746/jkfn.2008.37.4.401
- Choe JS, Yoo SM, Kim HI, Kim JS, Chang CM (1999) Volatile compounds of Chungkukjang prepared by different fermentation methods and soybean cultivars. J Korean Soc Agric Chem Biotechnol, 42, 111-115
- Gramaza A, Khokhar S, Yoko S, Swiglo AG., Hes M, Korczak J (2006) Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Technol, 108, 351-362 https://doi.org/10.1002/ejlt.200500330
- Lin CH, Wei YT, Chou CC (2006) Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiol, 23, 628-633 https://doi.org/10.1016/j.fm.2005.12.004
- Esaki H, Onozaki H, Osawa T (1994) Antioxidative activity of fermented soybean products. In Food Chemicals for Cancer Prevention I: Fruits and Vegetables. Huang MT, ed. American Chemical Society, Washington, DC, USA, p 353-360
- Cheigh HS, Park KY (1994) Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr, 34, 175-203 https://doi.org/10.1080/10408399409527656
- Cheigh HS, Lee YO, Choi YS (1998) Antioxidative properties of kimchi and materials for kimchi. Food Industry Nutr, 3, 47-54
피인용 문헌
- Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.119
- Effect of black garlic on antioxidant activity and amino acids composition in Cheonggukjang vol.20, pp.5, 2013, https://doi.org/10.11002/kjfp.2013.20.5.643
- Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.661
- Physicochemical Properties of Cheonggukjang with Fermentation Period for a Variety of Soybean Cultivars vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.742
- Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.221
- Change of Physiological Activities of Chungkukjang according to the Addition Stage of Cornus officinalis, Heat Treatment and Salt Concentration vol.27, pp.6, 2012, https://doi.org/10.17495/easdl.2017.12.27.6.600