Behavior of flavonoid glycosides contained in Korean red pepper paste (Gochujang) during fermentation: Participation of a β-glucosidase inhibitor-Reference-Cited by-同舟云学术

Behavior of flavonoid glycosides contained in Korean red pepper paste (Gochujang) during fermentation: Participation of a β-glucosidase inhibitor

Published:2013-09-07 Issue:5 Volume:22 Page:1-8
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Cho Jeong-Yong,Lee Hyoung Jae,Shin Heung-Chule,Lee Jeong-Mi,Park Keun-Hyung,Moon Jae-Hak

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-013-0208-4.pdf

Reference39 articles.

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3. Kim YS, Oh BH, Shin DH. Quality characteristics of Kochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis. Food Sci. Biotechnol. 17: 527–533 (2008)

4. Kozukue N, Han JK, Kozukue E, Lee SJ, Kim JA, Lee KR, Levin CE, Friedman M. Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry. J. Agr. Food Chem. 53: 9172–9181 (2005)

5. Sacks FM, Lichtenstein A, Horn LV, Harris W, Kris-Etherton P, Winston M. Soy protein, isoflavones, and cardiovascular health: An American heart association science advisory for professionals from the Nutrition Committee. Circulation 113: 1034–1044 (2006)

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