Characteristics and HMG-Co A Reductase Inhibitory Activity of Fermented Red Pepper Soybean Paste(Kochujang) Prepared from Red-Rice and Barley. |
Hyun, Kwang-Uk
(Korea Food Research Institute)
No, Jae-Duck (Korea Food Research Institute) Lim, Seong-Il (Korea Food Research Institute) Cha, Seong-Kwan (Korea Food Research Institute) Choi, Sin-Yang (Korea Food Research Institute) |
1 | Kim, M. H., T. K. Lee, and H. C. Yang. 1992. Red pigment production from Monascus anka albidus. J. Kor. Soc. Food. Sci. Nutr. 24: 451-455 과학기술학회마을 |
2 | Lee, T. S. 1979. Studies on the brewing of Kochujang (red pepper paste) by the addition of yeasts. J. Kor. Agri. Chem. Soc. 22: 65-90 과학기술학회마을 |
3 | Choi, J. Y., T. S. Lee, and B. S. Noh. 2000. Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation. Kor. J. Food Sci. Technol. 32: 125-131 |
4 | Endo, A. 1979. Monacolin, a new hypocho1esterolemic agent produced by a Monascus species. J. Antibiotics 3: 852-854 |
5 | Kang, S. G., I. B. Park, and S. T. Jung. 1997. Characteristics of fermented hot pepper soybean paste (Kochujang) prepared by liquid beni-koji. Kor. J. Food Sci. Technol. 29: 82-89 |
6 | Kim, D. H. 2005. Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials. Kor. J. Food Sci. Technol. 37: 449-455 과학기술학회마을 |
7 | Shin, D. H., D. H. Kim, U. Choi, M. S. Lim, and E. Y. An. 1997. Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Kor. J. Food Sci. Technol. 29: 901-906 과학기술학회마을 |
8 | Oh, H. I., S. H. Shon, and J. M. Kim. 2000. Physicochemical properties of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. J. Kor. Soc. Food. Sci. Nutr. 29: 357-363 과학기술학회마을 |
9 | Chung, S. H., H. J. Suh, J. H. Hong, H. K. Lee, and W. D. Cho. 1999. Characteristics of Kochujang prepared by Monascus anka koji. J. Kor. Soc. Food. Sci. Nutr. 28: 61-66 과학기술학회마을 |
10 | Lee, K. S. and D. H. Kim. 1985. Trial manufacture of low-salted Kochujang (red pepper soybean paste) by the addition of alcohol. Kor. J. Food Sci. Technol. 17: 146-154 과학기술학회마을 |
11 | Endo, A. 1980. Monacolin K, a new hypocholestero1emic agent that specifically inhibits 3-hydroxy-3methylglutaryl coenzyme A reductase. J. Antibiotics 3: 334-336 |
12 | Kim, E. Y. and M. R. Rhyu. 2000. The chemical properties of doenjang prepared by Monascus koji. Kor. J. Food Sci. Technol. 32: 1114-1121 과학기술학회마을 |
13 | Cho, H. O., J. G. Kim, H. K. Lee, J. H. Kang, and T. S. Lee, 1981. Brewing method and composition of traditional Kochujang (red pepper paste) in junrabook-do area. J. Kor. Agric. Chem. Soc. 24: 21-28 |
14 | Lim, S. I., S. Y. Choi, and G H. Cho. 2006. Effects of functional ingredients addition on quality characteristic of Kochujang. Kor. J. Food Sci. Technol. 38: 779-784 과학기술학회마을 |
15 | Pyo, Y. H. 2006. Optimum condition for production of mevinolin from the soybean fermented with Monascus sp.. Kor. J. Food Sci. Technol. 38: 256-261 과학기술학회마을 |
16 | Kwak, E. J., S. K. Chao and S. I. Lim, 2003. The optimal condition for the production and extraction of monacolin K from red-koji. Kor. J. Food Sci. Technol. 35: 830-834 과학기술학회마을 |
17 | Kwon, D. J. 2004. Quality improvement of Kochujang using cordyceps sp. Kor. J. Food Sci. Technol. 36: 81-85 |
18 | Kim, D. H. and H. J. Choi. 2003. Physicochemical properties of Kochujang prepared by Bacillus sp. koji. Kor. J. Food Sci. Technol. 35: 1174-1181 과학기술학회마을 |