1 |
Sohn KH, Park HK. 1997. Analysis of significant factor in the flavor of traditional Korean soy sauce. Korean J. Dietary Culture 12: 63-69.
|
2 |
Soldo T, Blank I, Hofmann T. 2003. (+)-(S)-Alapyridaine A general taste enhancer. Chem. Senses 28: 371-379.
DOI
|
3 |
Sorensen SPL. 1908. Biochem. Ztschr. 7: 45.
|
4 |
Sung NE, Kang HR. 1970. On the amino acid compositions of the Korean cereal proteins. Korean J. Nutr. 3: 113-117.
|
5 |
Woo SM, Kwon JH, Jeong YJ. 2006. Selection and fermentation characteristics of Cheongkukjang strains. Korean J. Food Preserv. 13: 77-82.
|
6 |
AOAC. 1990. Official Methods of analysis. Association of Official Analytical chemists (No.934.06), Arlington, VA, USA.
|
7 |
Ahan JW, Oh TK, Park YH, Park KH. 1990. Partial purification and characterization of the alkaline protease from Bacillus sp. Korean. J. Appl. Microbiol. Biotech. 18: 344-350.
|
8 |
Bingham SA. 1990. Mechanisms and experimental and epidemiological evidence relating dietary fibre (non-starch polysaccharides) and starch to protection against large bowel cancer. Proc. Nutr. Soc. 49: 153-71.
DOI
|
9 |
Chae JS, Chun HK, Hwang DY, Nam HJ. 2005. Consumer preceptions of food-related hazards and correlates of degree of concerns about food. Korean J. Soc. Food Sci. Nutr. 34: 66-74.
DOI
|
10 |
Chae HJ, In MJ. 2004. Production of yeast extract by a combined method of autolysis and enzymatic hydrolysis. Korean J. Biotech. Bioeng. 19: 245-249.
|
11 |
Choung NK, Shin YS, Kin SH. 2003. Characteristics of soy protein hydrolysates with enzymes produced by microorganisms isolated from traditional Meju. Korean J. Food Preserv. 10: 80- 88.
|
12 |
Crawford GW, Gh Lee. 2003. Agricultural origins in the Korean peninsula. Antiquity 77: 87-95.
|
13 |
Edward JH, Shipe WF. 1978. Characterization of plastein reaction products formed by pepsin, -chymotrypsin, and papain treatment of egg albumin hydrolysates. J. Food Sci. 43: 1215-1218.
DOI
|
14 |
Gabriel AS, Uneyama H, Maekawa T, Torii K. 2009. The calcium- sensing receptor in taste tissue. Biochem. Biophy. Res. Com. 378: 414-418.
DOI
ScienceOn
|
15 |
Ha TY. 2005. Functionality of rice. In: Proceedings of Korean Soc. Food and Cookery Sci. Conf. May 21, Seoul, Korea, pp. 19-26.
|
16 |
Helm RM, Burks, AW. 1996. Hypoallergenicity of rice protein. Cereal Foods World 41: 839-843.
|
17 |
Huang J, Hu R, Rozelle S, Pray C. 2005. Insect-resistant GM rice in farmers' fields: assessing productivity and health effects in China. Sci. 308: 688-690.
DOI
|
18 |
Ishi K, Nishimura T, Ono T, Hatae K, Shimada J. 1994. Taste of peptides in wheat gluten hydrolyzate by protease. J. Home Econ. Japan 45: 615-620.
|
19 |
Jeong YJ, Heong KH, Seo JH. 2005. Characteristics of soybean hydrolysates prepared with various protease. Korean J. Food Preserv. 12: 460-464.
|
20 |
Jiaratsatit JIT, Keoplung M, Chumslip. 1987. Glycemic effects of rice and glutinous rice on treated-type II diabetic subjects. J. Med. Assoc. Thai. 70: 401-409.
|
21 |
Kwok RHM. The Chinese restaurant syndrome. 1968. Letter to the editor. New Engl. J. Med. 278: 796.
|
22 |
Lim JG. 2004. Condiment industry. Food Ind. 9: 68-91.
|
23 |
Kim H, Lee JS, Cha YJ. 2002. Processing of functional enzymehydrolyzed sauce from Anchovy sauce and soy sauce processing by-products 1. Optimization of hydrolysis conditions by response surface methodology. J. Korean Soc. Food Sci. Nutr. 31: 653-657.
DOI
|
24 |
Kim JS, Kim JW, Shim W, Kim JW, Park KH, Pek UH. 1999. Preparation of flavor-enhancing yeast extract using a Saccharomyces cerevisiae strains with high RNA content. Korean J. Food Sci. Tech. 31: 475-481.
|
25 |
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.
DOI
ScienceOn
|
26 |
Lee JY, Kim KD. 2009. A study on the perception of and concern for food safety among urban housewives. Korean J. Food Preserv. 16: 999-1007.
|
27 |
Lin CF, Lin CR. 1987. Preparing protein for hydrolysis and product. US Patent. No. 4636388
|
28 |
Ogasawara M, Katsumata T, Egi M. 2006. Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide. Food Chem. 99: 600-604.
DOI
ScienceOn
|
29 |
Ogasawara M, Yamada Y, Makoto E. 2006. Taste enhancer from the long-term ripening of miso (soybean paste). Food Chem. 99: 736-741.
DOI
ScienceOn
|
30 |
Ohsu T, Amino Y, Hiroaki N, Yamanaka T, Takeshita S, Hatanaka T, Maruyama Y, Miyamura N, Eto Y. 2010. Involvement of the calcium-sensing receptor in human taste perception. J. Biolog. Chem. 285: 1016-1022.
DOI
|
31 |
Park IW, Lee NT, Oh KC. 2008. A study on the development of high functional food protein ingredient and its hydrolyzates from rice bran. Rural Development Administration Report. Suwon, Korea.
|