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홍국과 보리를 이용하여 제조한 고추장의 특성과HMG-Co A Reductase 저해활성

Characteristics and HMG-Co A Reductase Inhibitory Activity of Fermented Red Pepper Soybean Paste (Kochujang) Prepared from Red-Rice and Barley

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참고문헌 (18)

  1. Cho, "Brewing method and composition of traditional Kochujang", pp.21~28 (1981)
  2. Choi J. Y, "Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation", 32, pp.125~131 (2000)
  3. Chung S. H, "Characteristics of Kochujang prepared by Monascus anka koji", 28, pp.61~66 (1999)
  4. Endo, "a new hypocholesterolemic agent produced by a Monascus species", pp.852~3 854 (1979)
  5. Endo, "a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3methylglutaryl coenzyme A reductase", pp.334~3 336 (1980)
  6. Kang S. G, "Characteristics of fermented hot pepper soybean paste (Kochujang) prepared by liquid beni-koji", 29, pp.82~89 (1997)
  7. Kim D. H., "Physicochemical properties of Kochujang prepared by Bacillus sp. koji", 35, pp.1174~1181 (2003)
  8. Kim D. H, "Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials", 37, pp.449~455 (2005)
  9. Kim E. Y., "The chemical properties of doenjang prepared by Monascus koji", 32, pp.1114~1121 (2000)
  10. Kim, "Red pigment production from Monascus anka albidus", pp.451~455 (1992)
  11. Kwak E. J, "The optimal condition for the production and extraction of monacolin K from red-koji", 35, pp.830~834 (2003)
  12. Kwon D. J, "Quality improvement of Kochujang using cordyceps sp", 36, pp.81~85 (2004)
  13. Lee, "Trial manufacture of lowsalted Kochujang by the addition of alcohol", pp.146~154 (1985)
  14. Lee, "Studies on the brewing of Kochujang by the addition of yeasts", pp.65~90 (1979)
  15. Lim S. I, "Effects of functional ingredients addition on quality characteristic of Kochujang", 38, pp.779~784 (2006)
  16. Oh H. I, "Physicochemical properties of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation", 29, pp.357~363 (2000)
  17. Pyo Y. H, "Optimum condition for production of mevinolin from the soybean fermented with Monascus sp", 38, pp.256~261 (2006)
  18. Shin D. H, "Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials", 29, pp.901~906 (1997)

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