1 |
Kim, E.Y. and Rhyu, M.R. (2000) The chemical properties of doenjang prepared by Monanscus koji. Kor. J. Food Sci. Technol., 32, 1114-1121
|
2 |
Hakihara, B. (1956) Method of enzyme study. Samsu Publishing Company, Tokyo, p.237-238
|
3 |
Shingi, Y.G. (1985) Soy sauce experiment. Japan Soy Sauce Research Institute, Tokyo, p.53-257
|
4 |
Herbert, A. and Joel, L.S. (1993) Sensory Evaluation Practices. 2nd ed., Academic Press, New York, p.62-64
|
5 |
Qureshi, A.A., Burger, W.C., Peterson, D.M. and Elson, C.E. (1986) The structure of an inhibitor of cholesterol biosynthesis isolated from barley. J. Biol. Chem., 261, 10544-10549
|
6 |
Kim, M.H., Lee, T.K. and Yang, H.C. (1992) Red pigment production from Monascus anka albidus. Kor. J. Food Sci. Technol., 24, 451-455
|
7 |
Hulcher, H. and Oleson, W.H. (1973) Simplified spectrophotometric assay for microsomal HMG-CoA reductase by measurement of coenzyme A. J. Lipid Res., 14, 625-631
|
8 |
Choi, J. S., Yokozawa, T. and Oura, H. (1991) Antihyperlipidemic effect of flavonoids from Prunus davidiana. J. Natural Products, 54, 218-224
DOI
|
9 |
Palo, M.A., Vidal-Adeva, L. and Maceda, L. (1961) A study on ang-kak and its production. Philippines J. of Science, 89, 1-22
|
10 |
Japan Soy Sauce Tech Association (1966) Standard Analytical Method of Soy Sauce. Japan Soy Sauce Tech. Association, Tokyo, p.134-135
|
11 |
Endo, A. (1980) Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiotics. XXXⅢ, 334-336
DOI
|
12 |
Qureshi, A.A., Burger, W.C., Peterson, D.M. and Elson, E., (1985) Suppression of cholesterogenesis by plant constituents : review of Wisconsin contributions to NC-167. Lipids, 20, 817-822
DOI
ScienceOn
|
13 |
Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-427
DOI
|
14 |
AOAC (1976) Official Methods of Analysis. 12th ed., Association of Official Analytical Chemists, Washington, D.C. USA, p.927-929
|
15 |
Alberts, A.W., Chen, J., Kuron, G., Hunt, V., Huff, J., Hoffman, C., Rothrock, J., Lopen, M., Joshua, H., Harrls, E., Patchett, A., Monaghan, R., Currie, S., Stapley, E., Hensens, O., Hirshfield, J., Hoogsteen, K., Liesch, J. and Springer, J. (1980) Mevinolin A high potent competitive inhibitor of hydroxymethylglutaryl coenzyme A reductase and a cholesterol-lowering agent. Proc. Natl. Acad. Sci., USA, 77, 3957-3961
DOI
ScienceOn
|
16 |
Lowry, O.H., Rosebrough, N.J., Farr, L.A. and Randal, R.J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-267
|
17 |
Lee, C.J. and Koh, H.S. (1976) Standardization of Koren soy sauce. Korean J. Food Sci. Technol., 8, 210-214
|
18 |
Anderson, K.M., Castelli, W.P. and Levy, D. (1987) Cholesterol and mortality. J. Am. Med. Assoc., 257, 2176-2179
DOI
ScienceOn
|
19 |
Rodwell, V.W., Nordstrom, J.L. and Mitschelen, J.J. (1971) Regulation of HMG-CoA reductase. Adv. Lipid Res., 14, 1-4
|
20 |
Endo, A. and Hasumi, K. (1985) Dihydromonacolin L and monacolin X, new metabolites those inhibit cholesterol biosynthesis. J. Antibiotics. XXXVⅢ, 321-327
DOI
|
21 |
Chung, K.M., Cho, S.W. and Kim, Z.U. (1981) A study on the color change of soy sauce. J. Korean Agri. Chem. Soc., 24, 200-205
|
22 |
Kim, S.S. (1978) Effect of meju shapes and strains on the quality of soy sauce. Korean J. Food Sci. Technol., 10, 63-72
|
23 |
Endo, A. (1979) Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antibiotics. XXXⅡ, 852-854
DOI
|
24 |
Shapiro, D.J., Nordstrom, J.L., Rodwell, V.W. and Mitschelen, J.J. (1974) 3-Hydroxy-3-methyl glutaryl coenzyme A reductase in rat liver and in L-cell fibroblasts. Biochem. Biophys. Acta., 370, 369-371
DOI
|
25 |
Siperstein, M.D. (1984) Role of cholesterogenesis and isoprenoid synthesis in DNA replication and cell growth. J. Lipid Res., 25, 1462-1466
|
26 |
Lee, S.T. (1979) The Anka, in Pen cha kan mu(Chinese herbal medicine). Yeh Book Co., Taipei, p.1518-1593
|
27 |
Hesseltine, C.W. (1979) Microorganism involved in food fermentation in Tropical Asia. Proceedings of the international symposium on microbiological aspects of food storage processing and fermentation in Tropical Asia, December, Bogor, Indonesia, p.10-13
|
28 |
Kim, J.K. and Kim, C.S. (1980) The taste components of ordinary korean soy sauce. J. Kor. Agric. Chem. Soc., 23, 89-105
|
29 |
Hayashi, H.Y. (1993) Measurement of amino nitrogen in soy sauce by ethanol method. J. Japan Soy Sauce Res. lns., 19, 129-130
|
30 |
Park, M.Z. (2001) Study on soy sauce preparation fermented by Monascus pilosus KCCM 60084. Dept. of Food Sci. and Technol. The Graduate School in Catholic Univ. of Daegu, Kyungsan, Korea
|