Chemistry of Korean foods and beverages /
"This book is about the Chemistry of Korean Foods and Beverages"--
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
[2019]
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| Series: | ACS symposium series ;
1303 |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi / Hwang, Hyelyeon; Lee, Jong-Hee / http://dx.doi.org/10.1021/bk-2019-1303.ch001
- Development of Active Packaging Technology for Kimchi: One-Way Gas Valve / Jeong, Suyeon; Cho, Chi Heung; Lee, Jung-Soo; Lee, Hyun-Gyu; Yoo, SeungRan / http://dx.doi.org/10.1021/bk-2019-1303.ch002
- Volatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation / Cha, Yong-Jun, Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea; Kim, Hun, Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea; Cho, Woo-Jin, Center for Food and Drug Analysis, Busan Regional Ministry of Food and Drug Safety, Busan 47366, Korea; Jeong, Eun-Jeong, Department of Food and Nutrition, Changshin University, Changwon 51352, Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch003
- Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions: From the History of Garlic to Its Physiological Functions Concerning Lifestyle-Related Disease / Seki, Taiichiro; Hosono, Takashi; Ozaki-Masuzawa, Yori / http://dx.doi.org/10.1021/bk-2019-1303.ch004
- Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters / Shin, Kwang-Jin, Department of Culinary and Food Service Management, Sejong University, Neungdong-ro 209, Gwangjin-gu, Seoul 05006, Republic of Korea; Kim, Tae-Wan, Traditional Foods Division, Korea Food Research Institute, Nongsangmyong-ro 245, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Lee, Seung-Joo, Department of Culinary and Food Service Management, Sejong University, Neungdong-ro 209, Gwangjin-gu, Seoul 05006, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch005
- Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas / Kim, Youngmok, Synergy R&D Center, Synergy Flavors, Incorporated, 2991 Hamilton Mason Road, Hamilton, Ohio 45011, United States; Kim, Mina K., Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch006
- Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli / Lee, Jang-Eun, Department of Food Biotechnology, Korea University of Science and Technology, 217 Gajeongro, Daejeon, 34113, Republic of Korea, Korea Food Research Institute, 245 Nongsangmyungro, Wanju, Jeollabukdo, 55365, Republic of Korea; Kim, Jae Ho, Korea Food Research Institute, 245 Nongsangmyungro, Wanju, Jeollabukdo, 55365, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch007
- Health Benefits of Lactic Acid Bacteria Isolated from Kimchi / Lim, Seul Ki; Choi, Hak-Jong / http://dx.doi.org/10.1021/bk-2019-1303.ch008
- Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox / Mun, Eun-Gyung; Cha, Youn-Soo / http://dx.doi.org/10.1021/bk-2019-1303.ch009
- Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective / Lee, Sang Yoo; Woo, So Young; Ryu, So Young; Ok, Hyun Ee; Chun, Hyang Sook / http://dx.doi.org/10.1021/bk-2019-1303.ch010
- Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides / Park, Jong Dae / http://dx.doi.org/10.1021/bk-2019-1303.ch011
- Buddhist Temple Foods in Korea / Do, Choon H. / http://dx.doi.org/10.1021/bk-2019-1303.ch012
- Editors' Biographies / http://dx.doi.org/10.1021/bk-2019-1303.ot001