최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.40 no.3 = no.199, 2008년, pp.271 - 276
이승주 (한국식품연구원 전통식품연구단) , 안봄이 (한국식품연구원 전통식품연구단)
In this study, volatile compounds were isolated from traditional and commercial fermented soybean pastes according to different heating temperatures (room temperature,
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, KimKS, Lee HJ. His- His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agr. Food Chem. 49: 3004-3009 (2001)
Yu R, Park SA, Chung DK, Nam HS, Shin ZI. Effect of soybean hydrolysate on hypertension in spontaneously hypertensive rats. J. Korean Soc. Food Sci. Nutr. 25: 1031-1036 (1996)
Lee WJ, Cho DH. Microbiological studies of Korean native soysauce fermentation- A study on the microflora changes during Korean native soy-sauce fermentation. J. Korean Agric. Chem.Soc. 13: 35-42 (1970)
Yoon IS, Kim HO, Yoon SE, Lee KS. Studies on the changes of N-compounds during the fermentation process of the Korean deonjang. Korean J. Food Sci. Technol. 9: 131-137 (1997)
Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (doenjang) prepared from different types of strains. Korean J. Food Sci. Technol. 26: 255-260 (1994)
Kwak EJ, Park WS, Lim SI. Color and quality properties of doenjang added with citric acid and phytic acid. Korean J. Food Sci. Technol. 35: 455-460 (2003)
Shin SY, Kim YB, Yu TJ. Flavor improvement of soybean pastes by the addition of Bacillus licheniformis and Saccharomyces rouxii. Korean J. Food Sci. Technol. 17: 14-18 (1985)
Song JY, Ahn CW, Kim JK. Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste. Korean J. Appl. Microbiol. Bioeng. 12: 147-152 (1984)
Ki WK, Kim JK, Kang DH, Cho YU. Development of excellent mutants for manufacture of ordinary Korean soy sauce and soybean paste. Korean J. Appl. Microbiol. Bioeng. 15: 21-28 (1987)
Park JS, Lee MY, Kim KS, Lee TS. Volatile flavor components of soybean paste (doenjang) prepared from different types of strains. Korean J. Food Sci. Technol. 26: 255-260 (1994)
Seo JS, Chang HG, Ji WD, Lee EJ, Choi MR, Kim HJ, Kim JK. Aroma components of traditional Korean soy sauce and soybean paste fermented with the same meju. J. Microbiol. Biotechnol. 6: 275-285 (1996)
Park HK, Gil B, Park JK. Characteristic flavor compounds of commercial soybean paste. Food Sci. Biotechnol. 12: 607-377 (2003)
Shin MR, Joo KJ. Fractionated volatile flavor components of soybean paste by dynamic headspace method. J. Korean Soc. Food Sci. Nutr. 28: 305-311 (1999)
Choi MK, Sohn KH, Jeon HJ. Changes in odor characteristics of doenjang with different preparing methods and ripening periods. Korean J. Diet. Culture 12: 265-274 (1997)
Joo KJ, Shin MR. Flavor components generated from thermally processed soybean paste (doenjang and soondoenjang) soups and characteristics of sensory evaluation. Korean J. Food Sci. Technol. 36: 202-210 (2004)
Arthur CL, Pawliszyn J. Solid-phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem. 62: 2145-2148 (1990)
Yang X, Peppard T. Solid-phase microextraction for flavor analysis. J. Agr. Food Chem. 42: 1925-1930 (1994)
Steffen A, Pawliszyn J. Analysis of flavor volatiles using headspace solid-phase microextraction. J. Agr. Food Chem. 44: 2187-2193 (1996)
Lee SY, Chung MS, Kim MK, Baek HH, Lee MS. Volatile compounds of Elsholtzia splenden. Korean J. Food Sci. Technol. 37: 339-344 (2005)
Chung HY. Volatile components in fermented soybean (Glycine max) curds. J. Agr. Food Chem. 47: 2690-2696 (1999)
Ku KL, Chen TP, Chiou RY. Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GCMS characterization of the extracted flavors. J. Agr. Food Chem. 48: 3507-3511 (2000)
Chou CC, Hwan CH. Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curds, sufu. J. Sci. Food Agr. 66: 393-398 (1994)
Lee MH, Kwok KF. Studies on the flavor components of soy sauce. J. Chinese Agr. Chem. Soc. 25: 101-111 (1987)
Fors S. Sensory properties of volatile Maillard reaction products and related compounds: A literature review. pp. 185-286 In: The Maillard Reaction in Foods and Nutrition. Waller GR, Feather MS (eds). American Chemical Society, Washington DC, USA. (1983)
Van den Ouweland GA, Schutte L. Flavor problems in the application of soy protein materials as meat substitutes. pp. 33-42 In: Flavor of Foods and Beverages. Charalambous GL, Inglett GE (eds). Academic, NY, USA. (1978)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.