참고문헌
- Ahn JB, Park JA, Jo HJ, Woo IH, Lee SH, Jang KI. 2012. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korea J Food Nutr 25(1):142-148. https://doi.org/10.9799/ksfan.2012.25.1.142
- Chae SK, Kang KS, Ma SJ, Bang KJ, Oh MH, Oh SH. 2000. Standard food analytics. Jigu Pub., Seoul, Korea. pp 460-463.
- Jung KO, Park SY, Park KY. 2006. Longer aging time increases the anticancer and antimetastic properties of Doenjang. Nutr 22(5):539-545. https://doi.org/10.1016/j.nut.2005.11.007
- Kang JE, Choi HS, Choi HS, Park SY, Song J, Choi JH, Yeo SH, Jung ST. 2013. The quality characteristics of commercial Deonjang certified for traditional foods. Korean J Community Living Sci 24(4):537-542. https://doi.org/10.7856/kjcls.2013.24.4.537
- Kim CR. 2006. Microbiological and sensory evaluations on sesame leaf of bio soybean paste. J Food Hyg Saf 21(4): 218-222.
- Kim DH, Song HP, Kim KY, Kim JO, Byun MW. 2004. A correlation between fibrinolytic activity and microflora in Korean fermented soybean products. J Korean Soc Food Sci Nutr 33(1):41-46. https://doi.org/10.3746/jkfn.2004.33.1.041
- 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 Saf 19(1):31-37.
- Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK. 2006. Quality properties of soybean pastes made from Meju with mold producing protease isolated from traditional Meju. J Korean Soc Appl Biol Chem 49(1):7-14.
- Kim KM, Kim IC. 2013. The physical and chemical properties of salt manufactured by process with brine produced in Korean salt-farms. J Korean Soc Food Sci Nutr 42(10):1664-1672. https://doi.org/10.3746/jkfn.2013.42.10.1664
- Kim SH, Lee KA. 2003. Evaluation of taste compounds in water-soluble extract of Doenjang (soybean paste). Food Chem 83(3):339-342. https://doi.org/10.1016/S0308-8146(03)00092-X
- Kim MJ, Chang BH, Kim IC, Lee DW, Ahn M. 2005. Posttraumatic Bacillus cereus endophthalmitis. J Korean Ophthalmol Soc 46(9):1597-1604.
- Kwon DJ. 2002. Comparison of characteristics of koji manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5. Korean J Food Sci Technol 34(5):873-878.
- Lee CH, Moon SY, Lee JC, Lee JY. 2004. Study on the antioxidant activity of soybean products extracts for application of animal products. Korean J Food Sci Anim Resour 24(4):405-410.
- Lee HT, Kim JH, Lee SS. 2009. Analysis of microbiological contamination and biogenic amines content in traditional and commercial Doenjang. J Food Hyg Saf 24(1):102-109.
- Ministry of Food and Drug Safety. 2013. Korean food standards codex. Korean Food Industry Association, Seoul, Korea. pp 1-67.
- National Agricultural Products Quality Management Service. 2013. Traditional food standards codex. Ministry of Agriculture and Forestry, Seoul, Korea. pp 92-97.
- Oh HJ, Lim JH, Lee JY, Jeon SB, Kang HY, Oh YS, Oh YJ, Lim SB. 2009. Quality characteristics of Jeju traditional Doenjang. Korean J Culin Res 15(2):298-308.
- Park KY, Jung KO, Rhee SH, Choi YH. 2006. Antimetagenic effects of Doenjang (Korean fermented soypaste) and its active compounds. Mutat Res 523-524:43-53.
- Park SK, See KI, Choi SH, Moon JS, Lee YH. 2000a. Quality assessment of commercial Doenjang prepared by traditional method. J Korean Soc Food Sci Nutr 29(2):211-217.
- Park SK, Seo KI, Shon MY, Moon JS, Lee YH. 2000b. Quality characteristics of home-made Doenjang, a traditional Korean soybean paste. Korean J Soc Food Sci 16(2):121-127.
- Park WP, Kim ND, Lee SC, Kim SY, Cho SH. 2006. Effects of powder and concentrates of Prnus mume on the quality of Doenjang during fermentation. Korean J Food Preserv 13(5):574-580.
- 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 Cook Sci 24(2):243-250.
- Sasagawa A, Gomi M, Ohura K, Yamazaki A, Yamada A. 2005. Production of miso based on Koji prepared from mixed different grains using high-pressure treatment. Nippon Shkuhin Kagaku Kaishi 52(10):485-490. https://doi.org/10.3136/nskkk.52.485
- Seo JH, Jeoung YJ. 2001. Quality characteristics of Doenjang using squid internal organs. Korean J Food Sci Technol 33(1):89-93.
- Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, Kim KS, Lee HJ. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J Agric Food Chem 49(6):3004-3009. https://doi.org/10.1021/jf001135r
- Sun JK, Baek JH. 2008. The consuming tendency analysis of soybean paste market in Korea. Korean J Food Mark Econ 25(3):25-52.
- Yoo JY, Kim HG. 1998. Characteristics of traditional Mejus of nation-wide collection. J Korean Soc Food Sci Nutr 27(2): 259-267.
- Yoon WJ, Lee SW, Moon HK, Moon JN, Kim BG, Kim BJ, Kim GY. 2011. Quality characteristics of traditional soybean paste (Deonjang) manufactured with mixed beans. J East Asian Soc Diet Life 21(3):375-384.
피인용 문헌
- 전북지역 전통 된장의 품질특성 및 항산화 활성 vol.32, pp.6, 2016, https://doi.org/10.9799/ksfan.2019.32.6.598
- 경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교 vol.34, pp.1, 2016, https://doi.org/10.9799/ksfan.2021.34.1.058
- Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.169