References
- Lee BY, Yang YM, Han CK (2002) Analysis of aroma pattern of Gastrodiae rhizoma by the drying conditions, Korean J Food Sci Technol, 34, 13-17
- Choi JD, Im MH, Chung HC, Lee CW, Kim YH, Choi C,, Choi KS (1997) The effects of mashing and maturing conditions on the quality of Korean traditional Kanjang (soy sauce). Agri Chem Biotechnol, 40, 365-368
- Choi SY (1997) A study on the physiological function of traditional Kangjang and Doenjang, and development of process for functional food. Annual report of ARPC, Korea
- Kim JK (1997) Study on the novel antimutagenic pigments in traditional soy sauce and soybean paste. Annual report of ARPC, Korea
- Chun KY, Lim IS, Choi KG, Kim JJ, Kim JS, Lee SE, Kim HJ (2004) The noxiousness of the salt-dependent hypertension and the effect of the physical stimulation on the change of the hypertension-related sympathetic neurotransmitter-a study on the utilization of physical therapy facilities in senior welfare C. Korean J Gerontol Soc, 24, 1-11
- Society of oriental medicine (1993) Modern oriental medicine, Hakqangsa, Seoul, Korea, p 446-447
- Hong IP, Nam SH, Jung IY, Sung GB, Nam HW, Cheong JC, Park JS, Hur H, Lee MW (2004) Studies on the conditions of seed germination of Gastrodia elata. Korean J Mycology, 32, 39-44 https://doi.org/10.4489/KJM.2004.32.1.039
- Lee EJ, Kwon OJ, Im MH, Choi UK, Son DH, Lee SI, Kim DG, Cho YJ, Kim WS, Kim SH , Chung YG (2002) Chemical changes of Kangjang made with barely bean. Korean J Food Sci Technol, 34, 751-756
- Chung HS, Ji GE (1996) Composition and functionality of Chonma. Korean J Food Sci Technol, 28, 53-57
- Taguchi H, Yosioka L, Yamasaki K, Kim IH (1981) Studies on the constituents of Gastrodia elata Blume. Chem Pharm Bull, 29, 55-62 https://doi.org/10.1248/cpb.29.55
-
Kwon JH, Byun MW, Cho HO, Kim YJ, Kim JG (1987) Effect of chemical fumigant and
$\gamma$ -rays on the physicochemical properties of dried oak mushrooms. Korean J Food Sci Technol, 19, 273-278 - Ko JW, Lee WY, Lee JH, Ha YS, Choi YH (1999) Absorption characteristics of dried shiitake mushroom powder using different drying methods. Korean J Food Sci Technol, 31, 128-197
- Hong JS, Kim YH(1989) Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes. Korean J Food Sci Technol, 21, 58-62
- Cho DB, Kim DP, Choi CS (1981) Kinetic of drying shiitake mushroom, Lentinus edodes sanryun. Korean J Soc Food Nutr, 10, 53-60
- Choi SY, Sung NJ, Kim HJ (2006) Physicochemical characteristics of traditional Doenjang with added Lentinus edodes. Korean J Food Cookery Sci, 22, 69-79
- 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
- Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugar and related substance. Anal Chem, 28, 350-352 https://doi.org/10.1021/ac60111a017
- Kim JY, Yi YH (2010) pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Soc Food Sci, 42, 727-732
- Lin JY, Tang CY (2007) Determination of total phenolic and flavonoid contents in selecterd fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem, 101, 140-147 https://doi.org/10.1016/j.foodchem.2006.01.014
- Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Food J Drug Anal, 10, 178-182
- Kilani S, Ammar RR, 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
- Kim HJ, Lee JJ, Cheigh MJ, Choi SY (1998) Amylase, protease, perocidase, and ascorbic acid oxidase activities of kimchi. Korean J Food Sci Technol, 30, 1333-1338
- Son KH, Lee HJ, Park HK, Park OJ (1998) Studies on taste compound content and reasearch on condition of comsumer attitude to traditional Korean soy sauce with varing Meju type and fermentation jar. Korean J Food Sci, 14, 464-467
- Chang CH (1996) Free-sugars in ordinary korean soy sauce. Agri Chem Biotech, 7, 35-37
- Kim YA, Kim HS, Chung MJ (1996) Physicohemical analysis of korean traditional soy sauce and commercial soy sauce. Korean J Soc Food Sci, 12, 273-279
- Kim JS, Moon GS, Lee YS (2006) Chomaticity and brown pigment patterns of soy sauce and Uhyukjang, Korean traditional fermented soy sauce. Korean J Food Cookery Sci, 23, 642-649
- Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, Sung NJ (2010) Comparison of physicochemical properties and antioxidant activities of Korean traditional Kangjang and garlic added Kangjang. J Agric Life Sci, 44, 39-48
- Jang DK, Woo KL, Lee SC (2003) Quality characteristics of soy sauces containing shiitake mushroom. Korean J Soc Agric Chem Biotechnol, 46, 220-224
- Chae SH (2000) Color characteristics and antioxidizing ability of Korean traditional soy sauce prepared from different conditions. Ph D Thesis, Yonsei University, Seoul, Korea
- Kwon SH, Choi JH, Ko YR, Shon MY, Park SK (2003) Changes in free sugars, organic acid and fatty acid composition of Kanjang prepared with different cooking conditions of whole black bean. Korean J Food Preserv, 10, 333-338
- Choi SR, Jang I, Kim CS, You DH, Kim JY, Kim YG, Ahn YS, Kim JM, Kim YS, Kyoung WS (2011) Changes of components and quality in Gastrodiae rhizoma by different dry methods. Korean J Medicinal Crop Sci, 19, 354-361 https://doi.org/10.7783/KJMCS.2011.19.5.354
- Jeon MS, Sohn KH, Chae SH, Park HK, Jeon HJ (2002) Color characteristics of Korean traditional soy sauces prepared under different processing conditions. Korean J Soc Food Sci Nutr, 31, 32-38 https://doi.org/10.3746/jkfn.2002.31.1.032
- Kim BS (2007) Changes of enzyme activity and physiological functionality of traditional Doenjang during fermetation in the using bacillus sp. SP-KSW3. Korean J Food Preserv, 14, 545-551
- Park MR, Yoo C, Chang YN, Ahn BY (2012) Change of total polyphenol content of fermented Gastrodia elata Blume and Radical Scavenging. Korean J Plant Res, 25, 379-386 https://doi.org/10.7732/kjpr.2012.25.4.379
- Heo JC, Park JY, An SM, Lee JM, Yun CY, Shin HM, Kwon TK, Lee SH (2006) Anti oxidant and anti tumor activities of crude extracts by Gastrodia elata Blume. Korean J Food Preserv, 13, 83-87
- Liu J, Mori A (1992) Antioxidant and free radical scavenging activities of Gastrodia elata Bl. and Uncaria rhynchophylla (Miq.) Jacks. neuropharmalcol, 31, 1287-1298 https://doi.org/10.1016/0028-3908(92)90058-W
- Li N, Wang KI, Chen JJ, Zhou J (2007) Phenolic compounds from the rhizomes of Gastrodia elata. Asian J Natural Products Res, 9, 373-377 https://doi.org/10.1080/10286020600780979
- Lin JH, Liu YC, Hau JP, Wen KC (1996) Parishins b and c from rhizomes of Gastrodia elata. Phytochem, 42, 549-551 https://doi.org/10.1016/0031-9422(95)00955-8
- Taguchi H, Yosioka I, Yamasaki K, Kim IL (1996) Strudies on the constituents of G. elata Blume. Chem Pharm Bull, 29, 55-62
Cited by
- Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Methodology vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.307
- Antioxidant Activity of Korean Traditional Soy Sauce vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1399
- Effects of Gastrodiae rhizoma on the Liver Function and Alcohol Metabolism in Alcohol Treated Rats vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.818
- Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.847
- 천마가 함유된 간장의 발효 중 품질 특성 vol.24, pp.6, 2014, https://doi.org/10.17495/easdl.2014.12.24.6.875
- 장기숙성 한식간장의 숙성 기간별 품질 특성 비교 vol.32, pp.5, 2014, https://doi.org/10.9799/ksfan.2019.32.5.530
- Effect of pretreatment with paste and sauce extract made using TENEBRIO MOLITOR larvae on ethanol‐damaged HepG2 cells vol.49, pp.12, 2014, https://doi.org/10.1111/1748-5967.12397