Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition-Reference-Cited by-同舟云学术

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Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition

Published:2023-02-28 Issue:2 Volume:52 Page:113-137
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Yang Jeong-A¹,Kim Jun Young¹,Shin Eui-Cheol²,Lee Youngseung³,Park Sung-Soo¹

Affiliation:

1. Department of Food Science and Nutrition, Jeju National University

2. Department of Green Bio Science/Food Science and Technology, Gyeongsang National University

3. Department of Food Science and Nutrition, Dankook University

Funder

Jeju National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-02-113.pdf

Reference129 articles.

1. Ahn JJ, Kim DW. Physicochemical properties of kochujang added with waxy corn syrup. The Journal of Applied Oriental Medicine. 2012. 12(2):27-33.

2. Ahn MR, Jeong DY, Hong SP, et al. Quality of traditional Kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes). J Korean Soc Agric Chem Biotechnol. 2003. 46:229-234.

3. An SH. Quality characteristics of Kochujang added with tomato concentration. Master’s thesis. Sookmyung Women’s University, Seoul, Korea. 2018.

4. Bae AY. Characteristics of gochujang made with makgeolli lees. Master’s thesis. Sejong University, Seoul, Korea. 2019.

5. Bae TJ, Kim KE. Changes of chemical components in Kochujang added sea tangle powder during fermentation. Korean J Life Sci. 2001. 11:144-152.

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