References
- Cho, S.H., Choi, Y.J., Oh, J.Y., Kim, N.G., Rho, C.W., Choi, C.Y. and Cho, S.H. (2007) Quality characterization of Kanjang (Soy sauce) fermentation with bamboo sap, xylem sap and goroaoe. Kor. J. Food Preserv., 14, 294-300
- Ito, A., Watanabe, H. and Basaran, N. (1993) Effects of soy products in reducing risk of spontaneous and neutron induced liver tumors in mice. Int. J. Oncol., 2, 773-775
- Lee,E.J., Kwon, O.J., Im, M.H., Choi, U.K., Son, D.H., Lee, S.I., Kim, D.G., Cho, Y.J., Kim, W.S., Kim, S.H. and Chung, Y.G. (2002) Chemical changes of Kanjang made with Barely Bean. Kor. J. Food Sci. Technol., 34, 751-756
- Choi, J.D., Im, M.h., Chung, H.C., Lee, C.W., Kim, Y. H., Choi, C. and Choi, K.S. (1997) The effects of mashing and maturing conditions on the quality of Korean traditional Kanjang (Soy sauce). 40, 365-368
- Choi, S.Y. (1997) A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food. Annual report of ARPC, Korea
- Kim, J.K. (1997) Study on the novel antimutagenic pigments in traditional soy sauce and soybaen paste. Annual report of ARPC, Korea
- Im, M.H., Choi, J.D., Chung, H.C., Lee, S.H., Lee, C.W, Choi, C. and Choi, K.S. (1998) Improvement of meju preparation method for the production of korean traditional Kanjang (Soy sauce). Kor. J. Food Sci. Technol., 30, 608-614
- Yoo, J.Y., Kim, H.G. and Kwon, D.J. (1998) Improved process for preparation of traditional Kanjang (Korean-Style Soy Sauce). J. Kor. Soc. Food Sci. Nutr., 27, 268-274
- Kim, D.H., Kim, S.H., Choi, N.S., Bai, S. and Chun, S.B. (1998) Biochemical characteristics of whole soybean cereals fermented with Asperigillus strains. Kor. J. Appl. Microbiol. Biotechnol., 26, 551-557
- Yoo, S.K., Cho, w.H., Kang, S.M. and Lee, S.H. (1999) Isolation and identification of microorganisms in Korean traditional soybaen paste and soybean sauce. Kor. J. Appl. Microbiol. Biotechnol., 27, 113-117
- Choi, K.S., Chung, H.C., Choi, J.D., Kwon, K.I., Im, M.H., Kim, Y.J. and Seo, J.S. (1999) Effects of Meju manufacturing periods on the fermentation characteristics of Kanjang, Korean traditional soy sauce. J. Kor. Soc. Agric. Chem. Biotechnol., 42, 277-282
- Choi, K.S., Choi, J.D., Chung, H.C., Kwon, K.I., Im, M.H., Kim, Y.H. and Kim, W.S. (2000) Effects of mashing proporation of soybean to salt brine on Kanjang (Soy sauce) quality. Kor. J. Food Sci. Technol., 32, 174-180
- Chung, H.C., Choi, J.D., Kwon, K.I., Jung, M.S., Im, M.H., Choi, C. and Choi, K.S. (2000) The effects of maturing temperature of Kanjang mash on the distributions of compositions and sensory characteristics of Kanjang. J. Kor. Soc. Agric. Chem. Biotechnol., 43, 253-259
- Chae, H.J., In, M.J. and Kim, M.H. (1997) Production and characteristics of enzymatically hydrolyzed soy sauceby the treatment using protease. J. Kor. Soc. Food Sci. Nutr., 26, 784-787
- AOAC. (1990) Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington D.C. USA.
- Summer, J.B. (1925) Dinitrosalicylic acid method for glucose. J. Biol. Chem., 60, 393-398
- Dubois, M., Gills, K.A., Hamilton, J.N., Robers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-352 https://doi.org/10.1021/ac60111a017
- Hull, M.E. (1974) Studies on milk proteins. II. Colorimetric determination of the partial hydrolysis of the proteins in milk. J. Dairy Sci., 30, 881-884 https://doi.org/10.3168/jds.S0022-0302(47)92412-0
- Jung, S.W., Han, D.S., Kim, S.J. and Chun, M.J. (1996) Fermentation of tyrosinase inhibitor in mushroom media. Kor. J. Appl. Microbiol. Biotechnol., 24, 227-233
- Cheung, H.S. and Chushman, D.W. (1971) Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol., 20, 1637-1640 https://doi.org/10.1016/0006-2952(71)90292-9
- Maron, D.M. and Ames, B.N. (1983) Revised methods for the Salmonella mutagenicity test. Mutat. Res., 113, 173-219 https://doi.org/10.1016/0165-1161(83)90010-9
- Yahagi, T., Degawa, M., Seino, Y., Mastsushima, T., Nagao, M., Sugimura, T. and Hashmoto, Y. (1975) Mutagenicity of carcinogenic azo dye and their derivative. Cancer Lett., 1, 91-98 https://doi.org/10.1016/S0304-3835(75)95563-9
- Yahagi, T., Nagao, M., Seino, Y., Mastsushima, T., Sugimura, T. and Okada, M. (1977) Mutagenicities of N-nitrosamines on Salmonella test. Mutat. Res., 48, 121-126 https://doi.org/10.1016/0027-5107(77)90151-8
- Bois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-2004
- Kim, W.C., Kwon, S.H., Rhee, I.K., Hur, J.M., Jeong, H.H., Choi, S.H., Lee, K.B., Kang, Y.H. and Song, K.S. (2006) Rapid high performance liquid chromatographic quantification of major isoflavones in soybeans and soybean pastes. Food. Sci. Biotechnol., 15, 24-27
- Kim, B.S., Rhee, C.H., Hong, Y.A., Woo, C.J., Jang, C.M., Kim, Y.B. and Park. H.D. (2007) Changes of enzyme activity and physiological functionality of traditional Doenjang during fermentation in the using Bacillus sp. SP-KSW3. Kor. J. Food Preserv., 14, 545-551
- Iyenger, R. and McEvily, A.J. (1992) Anti-browning agents: alternatives to the use of sulfites in foods. Trends Food Sci. Technol., 3, 60-65 https://doi.org/10.1016/0924-2244(92)90131-F
- Vamons-Vigyazo, L. (1981) Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr., 15, 49-53 https://doi.org/10.1080/10408398109527312
- Tomita, K., Oda, N., Ohbayashi, M., and Kamei, H. (1990) A new screening method for melanin biosynthesis inhibitors using Streptomyces bikiniensis. J. Antiobiot., 43, 1601-1605 https://doi.org/10.7164/antibiotics.43.1601
- Lozano-de-Gonzales, P.G., Barrett, D.M., Wrolstad, R.E. and Durst, R.W. (1993) Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice. J. Food Sci., 58, 399-405 https://doi.org/10.1111/j.1365-2621.1993.tb04284.x
- Otwell, W.S., Iyenger, R. and McEvily, A.J. 1992. Inhibition of shrimp melanosis by 4-hexyresorcinol. J. Aquatic Food Prod. Technol., 1, 53-57 https://doi.org/10.1300/J030v01n01_07
- McEvily, A.J., Iyenger, R. and Gross, A.T. (1993) Compositions and methods for inhibiting browning in foods and beverages. US Patent 5, 202,141
- Shin, Z.I., Anh, C.W., Nam, H.S., Lee, H.J. and Moon, T.H. (1995) Fraction of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste (Korean). Kor. J. Food Sci. Technol., 27, 230-234
- Hutchins, A.M., Slavin, J.L. and Lampe, J.W. (1995) Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J. Am. Dietetic Assoc., 95, 545-551 https://doi.org/10.1016/S0002-8223(95)00149-2
- Peterson, G. and Barnes, S. (1991) Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance gene. Biochem. Biophys. Res. Commun., 179, 661-667 https://doi.org/10.1016/0006-291X(91)91423-A
- Pagliacci, M.C., Smacchia, M., Migliorati, G., Grignani, F., Riccardi, C. and Nicoletti, I. (1994) Growth-inhibitory effects of the natural phytoestrogen genistein in MCF-7 human breast cancer cells. Eur. J. Cancer, 30, 1675-1682 https://doi.org/10.1016/0959-8049(94)00262-4
- Wang, H.J. and Murphy, A.P. (1994) Isoflavone composition of america and japanese soybeans in iowa: Effects of variety, crop years, and location. J. Agric. Food Chem., 42, 1674-1677 https://doi.org/10.1021/jf00044a017