Improving the Functional Quality of Kochujang Added with Red Ginseng and Fermented Wild Herbal Extract |
Youn, Kum-Ju
(Dept. of Food Science and Nutrition, Dong-A University)
Kim, Ji-Young (Dept. of Food Science and Nutrition, Dong-A University) Yeo, Hye-Reem (Dept. of Food Science and Nutrition, Dong-A University) Jun, Mi-Ra (Dept. of Food Science and Nutrition, Dong-A University) |
1 | AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 17, 37, 770. |
2 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203. DOI |
3 | Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239: 70-76. DOI |
4 | Block E, Layer R, Grisoni S, Saha C, Belman S, Lossing FP. 1988. Lipoxygenase inhibitors from the essential oil of garlic. Markovnikov addition of the allyl dithiol radical to olefins. J Am Chem Soc 110: 7813-7827. DOI |
5 | Yoo MY, Jung KH, Yang JY. 2005. Quality characteristics of traditional Kochujang-adding pear juices during fermentation. J Korean Soc Food Sci Nutr 34: 1226-1231. 과학기술학회마을 DOI |
6 | Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juices. Korean J Food cookery Sci 25: 747-757. 과학기술학회마을 |
7 | Kim YS, Song GS. 2002. Characteristics of kiwifruit-added traditional kochujang. Korean J Food Sci Technol 34: 1091-1097. 과학기술학회마을 |
8 | Hyun KU, No JD, Lim SI, Cha SK, Choi SY. 2007. Characteristics and HMG-CoA reductase inhibitory activity of fermented red pepper soybean paste (Kochujang) prepared from red-rice and barley. Kor J Microbiol Biotechnol 35: 173-176. 과학기술학회마을 |
9 | Song HS, Kim YM, Lee KT. 2008. Antioxidant and anticancer activities of traditional Kochujang added with garlic porridge. J Life Sci 18: 1140-1146. 과학기술학회마을 DOI |
10 | Ham SS, Choi HJ, Kim SH, Oh HT, Chung MJ. 2008. Antimutagenic and cytotoxic effects of Kochujang extracts added deep sea water salt and sea tangle. J Korean Soc Food Sci Nutr 37: 410-415. 과학기술학회마을 DOI |
11 | Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with maesil (Prunus mume) extract during aging. J Korean Soc Food Sci Nutr 35: 622-628. 과학기술학회마을 DOI |
12 | Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinese fruit on the physico-chemical properties of Kochujang. Korean J Food Sci Technol 35: 461-469. |
13 | Park S, Cho YJ, Pyee J, Hong HD. 2006. Meta-analysis of studies and patents on Korean ginseng in recent 5 years in Korea and prospective needs. J Ginseng Res 30: 212-219. 과학기술학회마을 DOI |
14 | Sung KS, Chun C, Kwon YH, Kim KH, Chang CC. 2000. Effects of red ginseng component on the antioxidative enzymes activities and lipid peroxidation in the liver of mice. J Ginseng Res 24: 29-34. 과학기술학회마을 |
15 | Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ. 1994. Screening for potato lipoxygenase-1 inhibitor in unused marine resources by the polarographic method. J Korean Soc Food Nutr 23: 959-963. 과학기술학회마을 |
16 | Choo JJ, Shin HJ. 2000. Sensory evaluation and changes in physiochemical properties and microflora and enzyme activities of pumkin-added Kochujang. Korean J Food Sci Technol 32: 851-859. 과학기술학회마을 |
17 | Kim JO, Lee KH. 1994. Effect of temperature on color and color-preference of industry-produced Kochujang during storage. J Korean Soc Food Nutr 23: 641-646. 과학기술학회마을 |
18 | Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB. 2008. Effect of citrus concentrate on the physicochemical properties of Kochujang. Korean J Food Sci Technol 40: 626-632. 과학기술학회마을 |
19 | Lim SI, Choi SY, Cho GH. 2006. Effects of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38: 779-784. 과학기술학회마을 |
20 | Yoo KM, Kim DO, Lee CY. 2007. Evaluation of different methods of antioxidant measurement. Food Sci Biotechnol 16: 177-182. 과학기술학회마을 |
21 | Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 44-49. 과학기술학회마을 |
22 | Cho EK, Song HJ, Cho HE, Choi IS, Choi YJ. 2010. Development of functional beverage (san-ya) from fermented medical plants and evaluation of its physiological activities. J Life Sci 20: 82-89. 과학기술학회마을 DOI |
23 | Park WP. 1993. Quality changes of Kochujang with different mixing ratio of raw starch materials during aging. J Korean Soc Food Sci Nutr 22: 433-436. |