Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional <i>doenjang</i> (fermented soybean paste)-Reference-Cited by-同舟云学术

Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste)

Published:2022-09-30 Issue:11 Volume:57 Page:7307-7319
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kim Sang Sook¹,Heo JeongAe²,Kwak Han Sub¹³^ORCID

Affiliation:

1. Food Processing Research Group Korea Food Research Institute Wanju‐gun Republic of Korea

2. Food Convergence Infrastructure Team Korea Food Research Institute Wanju‐gun Republic of Korea

3. KFRI School University of Science and Technology Wanju‐gun Republic of Korea

Funder

Ministry of Science and ICT, South Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16082

Reference53 articles.

1. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang;Ahn S.C.;Journal of the Korean Society of Food Culture,2007

2. Visceral fat and body weight are reduced in overweight adults by the supplementation ofDoenjang, a fermented soybean paste

3. Fermentation of low-salt miso as affected by supplementation with ethanol

4. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

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