참고문헌
- Ko HS, Cho DO, Hwang SY, Kim YM. 1999. The effect of quality improvement by chungkukjang processing methods. Korean J Food Nutr 12: 1-6.
- Okamato A, Hanagata H, Matumoto E, Kawamura T, Koizume Y, Yanagida F. 1995. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotechnol Biochem 59: 1147-1149. https://doi.org/10.1271/bbb.59.1147
- Tiisala S, Majuri ML, Carpén O, Renkonen R. 1994. Genistein enhances the ICAM-mediated adhesion by inducing the expression of ICAM-1 and its counter-receptors. Biochem Biophys Res Commun 203: 443-449. https://doi.org/10.1006/bbrc.1994.2202
- Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002. Antioxidative functions of natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol-fed rats. J Agric Food Chem 50: 3597-3601. https://doi.org/10.1021/jf0117199
- Park JS, Cho SH, Na HW. 2010. Properties of Cheongkukjang prepared with admixed medicinal herb powder. Korean J Food Preserv 17: 343-350.
- Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, Min KB. 2007. Quality characteristic of Hwangki (Astragalus membranaceus) Chungkukjang during fermentation. Korean J Food Preserv 14: 356-363.
- Park JH, Han CK, Choi SH, Lee BH, Lee HJ, Kim SS. 2011. Development of odor-reduced Korean traditional Cheonggukjang added with Job's tears. J Korean Soc Food Sci Nutr 40: 259-266. https://doi.org/10.3746/jkfn.2011.40.2.259
- Hong SC, Kwon DJ. 2011. Changes in quality characteristics of Cheongkukjang added with Deodeok. Korean J Food Preserv 18: 171-177. https://doi.org/10.11002/kjfp.2011.18.2.171
- Rhee HJ, Koh MS, Choi OJ. 1995. A study on the volatile constituents of the water dropwort (Oenanthe javanica D.C.). Korean J Soc Food Sci 11: 386-395.
- Son MJ, Cha CG, Park JH, Kim CS, Lee SP. 2005. Manufacture of dropwort extract using brown sugar, fructose syrup and oligosaccharides. J Korean Soc Food Sci Nutr 34:1485-1489. https://doi.org/10.3746/jkfn.2005.34.9.1485
- Park SJ, Lee KS, An HL. 2007. Effects of dropwort powder on the quality of castella. J East Asian Soc Dietary Life 17: 834-839.
- Park JC, Yu YB, Lee JH. 1993. Isolation of steroids and flavonoids from the herb of Oenanthe javanica Dc. Kor J Pharmacogn 24: 244-246.
- Seo EO, Kim KO, Ko SH. 2011. Quality characteristics of muffins containing domestic dropwort powder (Oenanthe stolonifera DC.). J East Asian Soc Dietary Life 21: 338-344.
- Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK. 2002. Effects of the addition of leek and dropwort powder on the quality of noodles. Korean J Food Preserv 9: 36-41.
- Sung KH, Hong JS, Seo BH, Choi JJ. 2010. A study of the quality characteristics of Sulgidduk added with dropwort Oenanthe javanica D.C. powder. J East Asian Soc Dietary Life 20: 589-595.
- Amoa-Awua WK, Terlable NN, Sakyi-Dawon E. 2006. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa. Int J Food Microbiol 106: 343-347. https://doi.org/10.1016/j.ijfoodmicro.2005.08.016
- Weisburg WG, Barns SM, Pelletier DA, Lane DJ. 1991. 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol 173: 697-703. https://doi.org/10.1128/jb.173.2.697-703.1991
- Korea Foods Industry Association. 2009. Food code. Moonyongsa Co, Seoul, Korea. p 319-320.
- Lee YL, Kim SH, Jung NH, Lim MH. 1992. A study on the production of viscous substance during the Chugkookjang fermentation. J Korean Agric Chem Soc 35: 202-209.
- Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- 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
- 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. J Korean Soc Food Sci Nutr 31: 204-210. https://doi.org/10.3746/jkfn.2002.31.2.204
- Lee BY, Kim DM, Kim KH. 1991. Studies on the change in rheological properties of Chungkook-jang. Korean J Food Sci Technol 23: 478-484.
- Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM. 1998. Physicochemical properties of traditional Chonggugjang produced in different regions. Agric Chem Biotechnol 41: 377-383.
- Kameda Y, Oira S, Matsui K, Kanatomo S, Hase T. 1974. Antitumor activity of Bacillus natto. V. Isolation and characterization of surfactin in the culture medium of Bacillus natto KMD 2311. Chem Pham Bull (Tokyo) 22: 938-944. https://doi.org/10.1248/cpb.22.938
-
Park C, Choi JC, Choi YH, Nakamura H, Shimonauchi K, Horiuchi T, Misono H, Sewaki T, Soda K, Ashiuchi M, Sung MH. 2005. Synthesis of super-high-molecular-weight poly-
${\gamma}$ -glutamic acid by Bacillus subtilis subsp. chungkookjang. J Mol Catal B Enzym 35: 128-133. https://doi.org/10.1016/j.molcatb.2005.06.007 - Lee KH, Ryu SH, Lee YS, Kim Ym, Moon GS. 2005. Changes of antioxidative activity and related compounds on the Chungkukjang preparation by adding drained boiling water. Korean J Food Cookery Sci 21: 163-170.
- Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS. 2011. Antioxidant component and activity of dropwort (Oenanthe javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40: 316-320. https://doi.org/10.3746/jkfn.2011.40.2.316
- Jo JO, Jung IC. 2000. Changes in carotenoid contents of several green-yellow vegetables by blanching. Korean J Soc Food Sci 16: 17-21.
피인용 문헌
- Quality Characteristics of Pound Cake added with Dropwort Powder vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.239
- Investigation of Microbial Contamination in Oenanthe javanica at Postharvest Environments vol.29, pp.4, 2014, https://doi.org/10.13103/JFHS.2014.29.4.268
- Quality characteristics of dumpling shell added with dropwort powder vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.197
- 미나리 가루 첨가 양갱의 품질특성 vol.21, pp.6, 2013, https://doi.org/10.20878/cshr.2015.21.6.024