참고문헌
- Hyun KU, No JD, Lim SI, Cha SK, Choi SY. 2007. Characteristics and HMG-CoA reductase inhibitory activity of fermented red pepper soybean paste (Kochujang) prepared from red-rice and barley. Kor J Microbiol Biotechnol 35: 173-176.
- Song HS, Kim YM, Lee KT. 2008. Antioxidant and anticancer activities of traditional Kochujang added with garlic porridge. J Life Sci 18: 1140-1146. https://doi.org/10.5352/JLS.2008.18.8.1140
- Ham SS, Choi HJ, Kim SH, Oh HT, Chung MJ. 2008. Antimutagenic and cytotoxic effects of Kochujang extracts added deep sea water salt and sea tangle. J Korean Soc Food Sci Nutr 37: 410-415. https://doi.org/10.3746/jkfn.2008.37.4.410
- Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with maesil (Prunus mume) extract during aging. J Korean Soc Food Sci Nutr 35: 622-628. https://doi.org/10.3746/jkfn.2006.35.5.622
- Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinese fruit on the physico-chemical properties of Kochujang. Korean J Food Sci Technol 35: 461-469.
- Park S, Cho YJ, Pyee J, Hong HD. 2006. Meta-analysis of studies and patents on Korean ginseng in recent 5 years in Korea and prospective needs. J Ginseng Res 30: 212-219. https://doi.org/10.5142/JGR.2006.30.4.212
- Sung KS, Chun C, Kwon YH, Kim KH, Chang CC. 2000. Effects of red ginseng component on the antioxidative enzymes activities and lipid peroxidation in the liver of mice. J Ginseng Res 24: 29-34.
- Cho EK, Song HJ, Cho HE, Choi IS, Choi YJ. 2010. Development of functional beverage (san-ya) from fermented medical plants and evaluation of its physiological activities. J Life Sci 20: 82-89. https://doi.org/10.5352/JLS.2010.20.1.082
- Park WP. 1993. Quality changes of Kochujang with different mixing ratio of raw starch materials during aging. J Korean Soc Food Sci Nutr 22: 433-436.
- AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 17, 37, 770.
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203. https://doi.org/10.1038/1811199a0
- Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
- Block E, Layer R, Grisoni S, Saha C, Belman S, Lossing FP. 1988. Lipoxygenase inhibitors from the essential oil of garlic. Markovnikov addition of the allyl dithiol radical to olefins. J Am Chem Soc 110: 7813-7827. https://doi.org/10.1021/ja00231a037
- Yoo MY, Jung KH, Yang JY. 2005. Quality characteristics of traditional Kochujang-adding pear juices during fermentation. J Korean Soc Food Sci Nutr 34: 1226-1231. https://doi.org/10.3746/jkfn.2005.34.8.1226
- Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juices. Korean J Food cookery Sci 25: 747-757.
- Kim YS, Song GS. 2002. Characteristics of kiwifruit-added traditional kochujang. Korean J Food Sci Technol 34: 1091-1097.
- Choo JJ, Shin HJ. 2000. Sensory evaluation and changes in physiochemical properties and microflora and enzyme activities of pumkin-added Kochujang. Korean J Food Sci Technol 32: 851-859.
- Kim JO, Lee KH. 1994. Effect of temperature on color and color-preference of industry-produced Kochujang during storage. J Korean Soc Food Nutr 23: 641-646.
- Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB. 2008. Effect of citrus concentrate on the physicochemical properties of Kochujang. Korean J Food Sci Technol 40: 626-632.
- Lim SI, Choi SY, Cho GH. 2006. Effects of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38: 779-784.
- Yoo KM, Kim DO, Lee CY. 2007. Evaluation of different methods of antioxidant measurement. Food Sci Biotechnol 16: 177-182.
- Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ. 1994. Screening for potato lipoxygenase-1 inhibitor in unused marine resources by the polarographic method. J Korean Soc Food Nutr 23: 959-963.
- Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 44-49.
피인용 문헌
- Physicochemical and Functional Properties of Kochujang with Broccoli Leaf Powder vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.675
- Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) vol.26, pp.2, 2017, https://doi.org/10.1007/s10068-017-0056-8
- Quality Characteristics of White pan bread with Led Ginseng powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.220
- Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223
- 복숭아 품종별 페이스트를 이용한 고추장의 품질 특성 vol.25, pp.1, 2018, https://doi.org/10.11002/kjfp.2018.25.1.19