Quality characteristics of Doenjang manufactured with soybean Koji-Reference-Cited by-同舟云学术

Quality characteristics of Doenjang manufactured with soybean Koji

Published:2014-06 Issue:3 Volume:21 Page:434-441
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Do-Yoon,Kwon Dong-Jin

Funder

Small and Medium Business Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.3.434

Reference25 articles.

1. Park JW Lee YJ Yoon S Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays Korean J Food Culture 2007 22 352 358

2. Joo HK Kim DH Oh KT Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture Korean J Agric Chem Soc 1992 35 351 360

3. Choi KS Lee HJ Kwon DJ Physicochemical and microbiological properties of Korean traditional Meju Korean J Food Preserv 2009 16 217 222

4. Mok CK Song KT Lee JY Park YS Lim SB Changes in microorganisms and enzyme activity of low salt soybean paste(Doenjang) during fermentation Food Eng Prog 2005 9 112 117

5. Lee SW Yoon WJ Moon HK Kim GY Moon JN Effect of mixed soybeans materials on quality characteristics of traditional soybean paste(Doenjang) during aging Korean Food Cookery Sci 2010 26 314 322

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju;Heliyon;2023-03

2. Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea;Microorganisms;2021-06-22

3. Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production;Foods;2020-07-23

4. Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation;Korean Journal of Food Preservation;2020-02

5. Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea;Journal of Sensory Studies;2018-08-28