1 |
Yi SD, Yang JS, Jeong JH, Sung CK, Oh MJ. 1999. Antimicrobial activities of soybean paste extracts. J Korean Soc Food Sci Nutr 28: 1230-1238.
과학기술학회마을
|
2 |
Kim MJ, Rhee HS. 1988. The components of free amino acids nucleotides and their related compounds in soypaste made from native and imporved meju and soypaste products. J. Korea Soc Food Nutr 17: 69-72.
과학기술학회마을
|
3 |
Yang SH, Choi MR, Ji WD, Chung YG, Kim JK. 1992. The variation of thiamin and riboflavin in soybean mash “doenjang” during its fermentation. J Food & Nutrition Hanyang Women's College 6: 61-72.
|
4 |
전혜경. 1984. 개량장 담그기의 실제. 식품과 영양 5: 38-40.
|
5 |
나순애. 1987. 개량장 담그기. 식품과 영양 8: 26-29
|
6 |
Lee CH. 1976. The effect of Korean soysauce and soypaste making on soybean protein quality. Korean J Food Sci Technol 8: 19-32.
과학기술학회마을
|
7 |
Kim DH, Kim SH. 1999. Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains. Korean J Food Sci Technol 31: 176-182.
과학기술학회마을
|
8 |
Choi SY, Cheigh MJ, Lee JJ, Kim HJ, Hong SS, Chung KS, Lee BK. 1999. Growth suppression effect of traditional fermentated soybean paste (doenjang) on the various tumor cells. J Korean Soc Food Sci Nutr 28: 458-463.
과학기술학회마을
|
9 |
장학길. 1986. 한국 고유식품의 가공, 저장기술의 발달-장류와 김치류. 식품과 영양 7: 23-26.
|
10 |
Lee CH. 1976. The effect of Korean soysauce and soypaste making on soybean protein quality. Korean J Food Sci Technol 8: 19-32.
과학기술학회마을
|
11 |
농촌진흥청. 1994. 한국의 향토음식. 당녹사. p 288.
|
12 |
국립원주대학 식품과학과. 1999. 장류 제조기술의 일반원칙과 제품. 한국전통식품산업화연구회 제1회 동계기술강좌.
|
13 |
Kwon OJ, Kim JK, Chung YG. 1986. The characteristics of bacteria isolated from ordinary Korean soy sauce and soybean paste. J Korean Agri Chem Soc 29: 422-427.
과학기술학회마을
|
14 |
강인희. 1996. 한국의 맛. 대한교과서주식회사. p 31-32.
|
15 |
황혜성, 한복려, 한복진. 1991. 한국의 전통음식. 교문사. p 159-161.
|
16 |
윤서석. 1991. 한국의 음식용어. 민음사.
|
17 |
Park JS, Lee MY, Lee TS. 1995. Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources. J Korean Soc Food Nutr 24: 917-924.
과학기술학회마을
|
18 |
전정원, 한복선. 2001. 1001가지 별미반찬 밑반찬 365일. 주부생활사.
|
19 |
Kwon DJ, Kim YJ, Kim HJ, Hong SS, Kim HK. 1998. Changes of color in doenjang by different browning factors. Korean J Food Sci Technol 30: 1000-1005.
과학기술학회마을
|
20 |
Kim SH, Lee HJ. 1985. Characteristics of bitter peptides from a cheese and a soybean paste. Korean J Food Sci Technol 17: 276-282.
과학기술학회마을
|
21 |
Song YS, Kwon TW. 2000. Hypocholesterolemic effect of soybean and soy products. Food Industry and Nutr 5: 36-41.
과학기술학회마을
|
22 |
Chang YJ. 1999. A strategic approach to commercialize traditional Korean foods. Food Industry and Nutr 4: 35-39.
과학기술학회마을
|
23 |
장학길. 1985. 농가에서 개량메주를 이용한 간장, 된장, 고추장 담그기. 식품과 영양 6: 12-15.
|
24 |
Crane PS, Rhee SU, Steel DJ. 1970. Experience with 1079 cases of cancer of the stomach seen in Korea from 1962 to 1968. Amer J Surgery 120: 747-751.
DOI
ScienceOn
|
25 |
Rhee SH, Cheigh HS, Kim CS. 1982. Studies on changes of lipids during soybean koji preparation for doenjang fermentation in model system. Korean J Food Sci Technol 14: 375-381.
과학기술학회마을
|
26 |
Kim DH, Kang SW, Kim SH. 1999. Production of Korean traditional soy sauce from Rhizopus stolonifer inoculated grain type meju. Korean J Food Sci Technol 31: 757-763.
과학기술학회마을
|
27 |
Hwang JH. 1997. Angiotensin I converting enzyme inhibitory effect of doenjang fermented by B. subtilis SCB-3 isolated from meju, Korean traditional food. J Korean Soc Food Sci Nutr 26: 775-783.
과학기술학회마을
|
28 |
Lim SY, Park KY, Rhee SH. 1999. Anticancer effect of doenjang in vitro sulforhodamine B (SRB) Assay. J Korean Soc Food Nutr 28: 240-245.
과학기술학회마을
|
29 |
Park SK, Seo KI, Choi SH, Moon JS, Lee YH. 2000. Quality assessment of commercial doenjang prepared by traditional method. J Korean Soc Food Sci Nutr 29: 211-217.
과학기술학회마을
|
30 |
문주석, 이영환, 조양희, 박경진, 박석규. 1998. 전통식품의 위생규격 설정을 위한 연구. 한국식품위생연구원 보고서.
|
31 |
전북대학교 과학기술부. 1998. 생물공학적 기법에 의한 전통장류의 제품화 연구. p 282-321.
|
32 |
Yang SH, Choi MR, Ji WD, Chung YG, Kim JK. 1994. The quality of doenjang (soybean paste) manufactured with Bacillus brevis. J Korean Soc Food Nutr 23: 980-985.
과학기술학회마을
|
33 |
장창문. 1989. 재래식 메주 제조법 개선. 식품과 영양 10: 5-8.
|
34 |
Choi UK, Kim YJ, Ji WD, Son DH, Choi DH, Jeong MS, Chung YG. 1999. The flavor components of traditional Sigumjang meju. Korean J Food Sci Technol 31: 887-893.
과학기술학회마을
|
35 |
Kim GE, Kim MH, Choi BD, Kim TS, Lee JH. 1992. Flavor compounds of domestic meju and doenjang. J Korean Soc Food Nutr 21: 557-565.
과학기술학회마을
|
36 |
한복려, 한복진. 1995. 종가집 시어머니 장 담그는 법. 둥지. p 188-190.
|
37 |
Yang SH, Choi MR, Kim JK, Chung YG. 1992. Optimization of the taste components composition in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 449-453.
과학기술학회마을
|
38 |
Cheigh HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19: 163-167.
과학기술학회마을
|
39 |
농촌생활과학 편집실. 1996. 전통장류 제조방법(농가사례). 농촌생활과학 17: 58-62.
|
40 |
Rhee SH, Cheigh HS. 1985. Studies on the lipids in Korean soybean fermented foods. J Korean Soc Food Nutr 14: 67-71.
과학기술학회마을
|
41 |
http://www.kma.go.kr.
|
42 |
http://www.myunginfood.co.kr.
|
43 |
대한민국 특허청. 1993. 주지 관용 기술집 -전통식품-. 1: 6-7, 11-12.
|
44 |
Yoon IS, Kim HO, Youn SE, Lee KS. 1997. Studies on the changes of N-compounds during the fermentation process of the Korean doenjang. Korean J Food Sci Technol 9: 131-137.
과학기술학회마을
|
45 |
Bae MJ, Yoon SH, Choi C. 1983. Studies on changes of lipids improvement-meju during the fermentation. Korean J Food Sci Technol 15: 370-378.
과학기술학회마을
|
46 |
Yang SD, Bae MJ, Yoon SH, Choi C. 1983. Studies on change of lipids improvement-meju during the fermentation. J Korean Soc Food Nutr 12: 189-195.
|
47 |
황혜성. 1986. 한국음식. 민서출판사. p 160-161.
|
48 |
서봉순, 윤은숙, 이진순, 김복자, 하순용. 1994. 한국조리. 지구문화사. p 253-255.
|
49 |
Lee SW, Shin SY, Yu TJ. 1985. Effects of the ethanol contents on the preparation of low salt doenjang. Korean J Food Sci Technol 17: 336-339.
과학기술학회마을
|
50 |
Lim SI. 2000. Purification and characterization of protease produced by Aspergillus wentti isolated from Korean traditional meju. Korean J Food Sci Technol 32: 154-160.
과학기술학회마을
|
51 |
Shin SY, Kim YB, Yu TJ. 1985. Flavour improvement of soybean pastes by the addition of Bacillus licheniformis and Saccharomyces rouxii. Korean J Food Sci Technol 17: 8-14.
과학기술학회마을
|
52 |
Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutagenic effect of doenjang (Korean fermented soy paste) toward aflatoxin. J Korean Soc Food Nutr 19: 156-162.
과학기술학회마을
|
53 |
Park KY. 1997. Destruction of aflatoxins during the manufacture of doenjang by traditional method and cancer preventive effects of doenjang. J Korean Assoc of Cancer Prev 2: 27-37.
|
54 |
Kim DH, Kim SH, Choi NS, Bae S, Chun SB. 1998. Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Kor J Appl Microbiol Biotechnol 26: 551-557.
과학기술학회마을
|
55 |
Lee HC. 1996. Present situation and prospect of soybean and Jang's (kanjang, doenjang, kochujang, chungkukjang). J Food & Nutrition Hanyang Women's College 10: 95-111.
|
56 |
Lee JS, Cheigh HS. 1997. Antioxidative characteristics of isolated crude phenolics from soybean fermented foods (doenjang). J Korean Soc Food Sci Nutr 26: 376-382.
과학기술학회마을
|
57 |
한복려, 한복선, 안승춘, 이종님 외 12명. 2001. 찌개와 반찬. 주부생활사.
|
58 |
이서래. 1988. 장류의 특성과 개선점 식품과 영양 9: 27-29.
|
59 |
Im MH, Choi JD, Chung HC, Choi C, Choi KS. 1998. Optimum soaking condition of raw soybean for meju preparation. J Korean Soc Food Sci Nutr 27: 664-667.
과학기술학회마을
|
60 |
Rhee SH, Cheigh HS. 1985. Studies on the lipids in Korean soybean fermented foods. J Korean Soc Food Nutr 14: 67-71.
과학기술학회마을
|
61 |
Kim SS. 1978. Effect of meju shapes and strains on the quality of soy sauce. Korean J Food Sci Technol 10: 63-72.
과학기술학회마을
|
62 |
Kwon EY. 2000. Standardization of chungkookjang preparation and its cancer preventive effect. MS thesis. Pusan National University.
|
63 |
Lee CW, Hwang ES, Lee SY, Pyun YR. 1990. Rheological properties of doen-jang (Korea fermented soybean paste) suspensions. Korean J Food Sci Technol 22: 111-115.
과학기술학회마을
|
64 |
채홍자, 이효지. 1990. 문헌에 기록된 장류의 분석적 고찰. 한국생활과학연구 8: 29-69.
|
65 |
Kim JG, Kim WJ, Kim SK. 1989. Changes in volume of soybeans during hydration. Korean J Food Sci Technol 21: 289-293.
과학기술학회마을
|
66 |
강인희. 1996. 한국의 맛. 대한교과서주식회사. p 31-32.
|
67 |
Kim JS, Yoon S. 1999. Isoflavone contents and -glucosidase activities of soybeans, meju, and doenjang. Korean J Food Sci Technol 31: 1405-1409.
과학기술학회마을
|
68 |
장지현. 1972. 한국재래장류 제조사-특히 고농서류에 나타난 장류를 중심으로. 민족문화연구(서울농대). p 80-92.
|
69 |
Yang SH, Choi MR, Kim JK, Chung YG. 1992. Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 443-448.
과학기술학회마을
|
70 |
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.
과학기술학회마을
|
71 |
Kim MH, Im SS, Yoo YB, Kim GE, Lee JH. 1994. Antioxidative materials indomestic meju and doenjang 4. separation of phenolic compounds and their antioxidative activity. J Korean Soc Food Nutr 23: 792-798.
과학기술학회마을
|
72 |
Kong KR. 2001. Standardization of kochujang preparation and its effects of cancer preventive and lipid metabolism in rat. MS thesis. Pusan National University.
|
73 |
An BJ, Son GM, Choi C. 1986. Changes in protein and amino acid composition of native meju during fermentation. J Korean Soc Food Nutr 15: 152-157.
과학기술학회마을
|
74 |
Joo HG, Oh GT, Kim DH. Effects of various mixed ratio of meju and its microorganism on doenjang fermentation. Miwon research institute of Korean food & dietary culture.
|
75 |
Park JS, Lee MY, Kim JS, Lee TS. 1994. Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources. Korean J Food Sci Technol 26: 609-615.
과학기술학회마을
|
76 |
이서래. 1997. 한국의 발효식품. 이화여대 출판부. p 73-78.
|
77 |
Kim JS, Choi SH, Lee SD, Lee GH, Oh MJ. 1999. Quality changes of sterilized soybean paste during its storage. J Korean Soc Food Sci Nutr 28: 1069-1075.
과학기술학회마을
|
78 |
Lim SI, Kim HK, Yoo JY. 2000. Characteristics of protease produced by Bacillus subtilis PCA 20-3 isolated from Korean traditional meju. Korean J Food Sci Technol 32: 154-160.
과학기술학회마을
|
79 |
조미자, 이순옥, 김상순. 1997. 한국 전통식품과 조리. 효일문화사. p 83-86.
|
80 |
Lee JH, Kim MH, Im SS. 1991. Antioxidative materials in domestic meju and doenjang 1. Lipid oxidation and browning during fermentation of meju and doenjang. J Korean Soc Food Nutr 20: 148-155.
과학기술학회마을
|
81 |
Kim GT, Hwang YI, Lim SI, Lee DS. 2000. Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J Korean Soc Food Sci Nutr 29: 807-813.
과학기술학회마을
|
82 |
Kim HL, Lee TS, Noh BS, Park JS. 1998. Characteristics of Samjangs prepared with different doenjangs as a main material. Korean J Food Sci Technol 30: 54-61.
과학기술학회마을
|
83 |
Choi YH, Choi BT, Lee WH, Rhee SH, Park KY. 2001. Doenjang hexane fraction-induced G1 arrest is associated with the inhibition of pRB phosphorylation and induction of Cdk inhibitor p21 in human breast carcinoma MCF-7 cells. Oncology Report 8: 1091-1096.
|
84 |
Lee KH, Kim ND, Yoo JY. 1997. Survey on the manufacturing process of traditional meju for and of kanjang (Korean soy sauce). J Korean Soc Food Sci Nutr 26: 390-396.
과학기술학회마을
|
85 |
한정혜. 1991. 한국음식. 정우문화사. p 141.
|
86 |
Park KY, Moon SH, Baik HS, Cheigh HS. 1990. Antimutaginic effect of doenjang (Korean fermented soy paste) toward aflatoxin. J Korean Soc Food Nutr 19: 156-162.
과학기술학회마을
|
87 |
황혜성. 1982. 한국의 요리. 삼생당. p 78.
|
88 |
Son YD, Choi CU, An BJ, Son GM, Choi C. 1985. Changes in lipid and fatty acid composition in Korean native meju during fermentation. J Korean Agri Chem Soc 28: 226-232.
과학기술학회마을
|