References
- Kim SH (1998) New trends of studying on potential activities of doenjang. Korea Soybean Digest, 15, 8-15
- Kwon SH, Shon MY (2004) Antioxidant and anticarcinogenis effects of traditional doenjang during maturation periods. Korean J Food Preserv, 11, 461-467
- Kim HJ, Sohn KH, Chae SH, Kwak TK, Yim SK (2002) Brown color characteristics and antioxidizing activity of doenjang extracts. Korean J Soc Food Cookery Sci, 18, 644-654
- Lee IK, Kim JG (2002) Effects of dietary supplementation of Korean soybean paste (doenjang) on the lipid metabolism in rat fed a high fat and /or a high cholesterol diet. J Korean Public Health Assoc, 28, 282-305
- Kim DH, Lim DW, Bai S, Chun SB (1997) Fermentation characteristics of whole soybean meju model system inoculated with s Bacillus strains. Korean J Food Sci Technol, 29, 1006-1015
- Lee KI, Moon RJ, Lee SJ, Park KY (2001) The quality assessment of doenjang added with Japanese apricot, garlic and ginger, and samjang. Korean J Soc Food Cookery Sci, 17, 472-477
- Jung BM, Roh SB (2004) Physicochemical quality comparison of commercial doenjang and traditional green tea doenjang. J Korean Soc Food Sci Nutr, 33, 132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
- Kim SJ, Moon JS, Park JW, Park IB, Kim JM, Rhim JW, Jung ST, Kang SK (2004) Quality of soybean paste(doenjang) prepared with sweet tangle, sea mustard and anchovy power. J Korean Soc Food Sci Nutr, 33, 875-879 https://doi.org/10.3746/jkfn.2004.33.5.875
- Lee WJ, Cho DH (1970) Microbiological studies of Korean native soy-sauce fermentation- A study on the microflora changes during Korean native soy-sauce fermentation. J Korean Agricul Chem Soc, 13, 35-42
- Yoon IS, Kim HO, Yoon SE, Lee KS (1997) Studies on the changes of N-compounds during the fermentation process of the Korean daenjang. Korean J Food Sci Technol, 9, 131-137
- Park JS, Lee MY, Kim KS, Lee TS (1994) Volatile flavor components of soybean paste (doenjang ) prepared from different types of strains. Korean J Food Sci Technol, 26, 255-260
- Lee JS, Choi YJ, Kwon SJ, Yoo JY, Chung DH (1996) Screening and characterization of osmotolerant and gas producing yeasts from traditional doenjang and kochujang. Food Sci Biotechnol, 5, 54-58
- Kwak EJ, Park WS, Lim SI (2003) Color and quality properties of doenjang added with citric acid phytic acid. Korean J Food Sci Technol, 35, 455-460
- Lee DH, Kim JH, Yoon BH, Lee GS, Choi SY, Lee JS (2003) Changes of physiological functionalities during the fermentation of medicinal herbs doenjang. Korean J Food Preserv, 10, 213-218
- Lee JS, Kown SJ, Yoo JY, Chung DH (1996) Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional deonjang and kochujang. Korean J Appl Microbiol Biotechnol, 24, 247-253
- Lee JM, Kim YS, Hong YM, Yu JH (1972) Studies on the substitution of raw material for soy sauce. Korean J Food Sci Technol, 4, 182-186
- Choi UK, Kim YJ, Ji WD, Son DH, Choi DH, Jeong MS and Chung YG (1999) The flavor components of traditional sigumgand meju. Korean J Food Sci Technol, 31, 887-893
- Chung YG, Son DH, Ji WD, Choi UK, Kim YJ (1999) Characteristics of commercial sigumjang meju. Korean J Food Sci Technol, 31, 231-237
- Kim HJ (2003) Studies on the manufacturing and characterization of soy sauce with whole grain soybean Meju. Ph D. thesis, Changwon National University, Korea
- Lee CJ, Koh HS (1976) Standardization of Korean soy sauce Part I. studies on the changes of components in the process of the conventional soy sauce preparation. Korean J Food Sci Technol, 8, 247-252
- Kim SS (1978) Effect of meju shapes and strains on the quality of soy sauce. Korean J Food Sci Technol, 10, 63-72
- Kang HJ, Park ES, Yoon S (1984) Interaction of phytic acid with minerals during meju preparation. Korean J Food Sci Technol, 16, 403-407
- Park CK, Nam JH, Song HI, Park HY (1989) Studies on the shelf-life of the grain shape improved meju. Korean J Food Sci Technol, 21, 876-883
- Suh JS, Lee SG, Ryu MK (1982) Effect of Bacillus strains on the chungkook-jang processing. Korean J Food Sci Technol, 14, 309-314
- Ju HK, Ro SK, Im MH (1982) Studies on the fermentation of soy sauce by bacteria. Korean J Food Sci Technol, 4, 276-284
- Kim JK, Kim CJ (1997) Composition of amino acids, sugars and minerals of domestic wheat varieties. Korean J Soc Food Sci Nutr, 26, 229-235
- Kim IJ, Lee JK, Park MH, Shon DH (2002) Preparation method of meju by three step fermentation. Korean J Food Sci Technol, 34, 536-539
- Kum JS, Han O (1997) Changes in physicochemical properties of kochujang and doenjang prepared with extrudated wheat flour during fermentation. J Korean Soc Food Sci Nutr, 26, 601-605
- Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426 https://doi.org/10.1021/ac60147a030
- Kilani S, Ammar RB, Bouhlel I, Hayder N, Mahmoud A, Ghedira K, Chekir-Ghedira L (2005) Investigation of extracts from (Tunisian) cyperus rotundus as antimutagens and radical scavengers. Environ Toxicol Phar, 20, 478-484 https://doi.org/10.1016/j.etap.2005.05.012
- Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "Antioxiant power". The FRAO assay, Anal Biochem, 230, 70-79
- No JD, Lee DH, Choi SY, Kim NM, Lee JS (2006) 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 https://doi.org/10.3746/jkfn.2006.35.8.1025
- Seo JS, Han EM, Lee TS (1986) Effect of meju shapes and strains on the chemical composition of soybean paste. J Korean Soc Food Sci Nutr, 15, 1-9
- Joo HK, Oh KT, Kim DH (1992) Effects of mixture of improved meju, Korean traditional meju and natto on soybean paste fermentation. J Korean Agric Chem Soc, 35, 286-293
- Rho JD, Choi SY, Lee SJ (2008) Quality characteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J Food Cookery Sci, 24, 243-250
- Kim MJ, Rhee HS (1990) Studies on the changes of taste compounds during soy paste fermentation. Korean J Soc Food Sci, 6, 1-8
- Kim JG (2004) Changes of components affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen, amino acids, and color. J Food Hyg Safety, 19, 31-37
- Oh KT (1989) The standard of soy source, quality and hygiene. Food Sci Indus, 22, 18-27
- Yoo SK, Kang SM, Noh YS (2000) Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean pastes. Korean J Food Sci Technol, 32, 1266-1270
- Choi KS, Rhee HS (1994) Characteristics of doenjang made from different material and ratio of Koji. J Korean Soc Food Sci, 10, 39-44
- Lee KH, Cho SH (2003) Effect of the combined fermentation with Aspergillus oryzae and Bacillus natto on the quality improvement of doenjang meju. J Agri Life Sci, 37, 9-21
- Wang JH, Zhao MM, Zhao QZ, Jiang YM (2007) Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chem, 101, 1658-1663 https://doi.org/10.1016/j.foodchem.2006.04.024
Cited by
- Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.545
- Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
- Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.697
- Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Doenjang Products of Large Corporations and Small Businesses vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.576
- Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production vol.9, pp.8, 2020, https://doi.org/10.3390/foods9080975