Production and Quality Properties of Capsule Type Meju Prepared with Rhizopus oligosporus
![]() |
Choi, Jehun
(Korea Fermented Food Research Institute)
Kim, MiHye (Korea Fermented Food Research Institute) Shon, Mi-Yae (Korea Fermented Food Research Institute) Park, Seok-Kyu (Korea Fermented Food Research Institute) Choi, Sang-Do (Department of Food Processing, Jinju National University) U, Hong (Faculty of Natural Science, Kyungsan University) |
1 | Lee, S.S. (1995) Meju fermentation for a raw material of Korean traditional soy products. Kor. J. Mycol., 23, 161-175 |
2 | Lee, S.S. (2000) The fungi inhabiting in Korean traditional meju. 3th Symposium and Expo for Soybean Fermentation Foods. p. 1-33 |
3 | Shon, M.Y. (1999) Physicochemical properties and biological activities of chungkugjang produced from Korean black bean. Ph. D. thesis. Gyeongsang National University, p. 14-24 |
4 | Park, C.K, Joo, H.N. and Song, H.I. (1990) Studies on the shelf-life of the brick shape improved meju. Korean J. Food Sci. Technol., 22, 82-87 |
5 | Park, J.M. and Oh, H.I. (1995) Changes in microflora and enzyme activities of traditional kochujang meju during fermentation. Korean J. Food Sci. Technol., 27, 56-62 |
6 | Chang, Y.C. and Nair, M.G. (1995) Metabolites of daidzein and genistein and their biological activities. J. Nat. Prod., 58, 1901-1905 DOI PUBMED |
7 | Park, C.K, Joo, H.N., Song, H.I. and Park, H.Y. (1989) Studies on the shelf- life of the grain shape improved meju. Korean J. Food Sci. Technol., 21, 876-883 |
8 | Kim, D.H., Yook, H.S., Kim, K.Y., Shin, M.G. and Byun, M.W. (2001) Fermentative characteristics of extruded meju by the molding temperature. J. Korean Soc. Food Nutr., 30, 250-255 |
9 | Lee, J.H., Kim, M.H., Im, S.S., Kim, S.H. and Kim, G.E. (1994) Antioxidative materials in domestic meju and doenjang (3). J. Korean Soc. Food Nutr., 23, 604-613 |
10 | 유주현, 양한철, 정동효, 양융 (1975) 식품공학실험서(Ⅰ). 탐구당, 서울, p. 725 |
11 | Yoo, J.Y. and Kim, H.G. (1998) Characteristics of traditional mejus of nation- wide collection. J. Korean Soc. Food Sci. Nutr., 27, 259-267 |
12 | Kim, M.H. (2002) Production and quality properties of capsule type meju prepared with molds. Master thesis, Sunchon National University. p. 1-32 |
13 | Kim, K.H. (1984) Aflatoxin production of isolated molds from Korean meju. Master thesis. Kyungpook National University, p. 1-5 |
14 | Yoo, J.Y. and Kim, H.G. (1998) Changes in microflora and enzyme activities of traditional meju during fermentation at Sunchang area. J. Korean Soc. Food Sci. Nutr., 27, 448-454 |
15 | Yoo, J.Y., Kim, H.G. and Kim, W.J. (1998) Physico-chemical and microbiological changes of traditional meju during fermentation in Kangweondo area. Korean J. Food Sci. Technol., 30, 908-915 |
16 | Lee, J.H., Kim, M.H. and Im, S.S. (1991) Antioxidative materials in domestic meju and doenjang (1). J. Korean Soc. Food Nutr., 20, 148-155 |
![]() |