전분질의 종류를 달리하여 만든 당화액을 이용한 고추장 제조 및 발효기간에 따른 품질 조사

· An MR, Jeong DY, Hong SP, Song GS, Kim YS. Quality of traditional Gochujang supplemented with mushrooms (Pleurotus ostreatusand Lentinus edodes). Korean J Soc. Agric, Chem. Biotechnol, 46:229-234 (2003)
· Bang HY, Park MH, Kim GH. Quality haracteristics of Gochujang prepared with Paecilomyces japonica from silkworm. Korean J. Food Sci Technol. 36: 44-49 (2004)
· Chang MI, Kim JY, Kim US, Back SH. Antioxidant, tyrosinase inhibitory, and anti-proliferative activities of Gochujang added with Cheonggukjang powder made from sword bean. Korean J. Food Sci. Technol, 45: 221-226 (2013)
· Cho SC, Kim DH, Park CS, Koh JH, Pyun YR, Kook MC. Production of GABA-rich Tomato paste by Lactobacillus sp. Fermentation, Korean J. Food Nutr. 25: 26-31
· Choi CY, Kim MD. Isolation of a potent producing Bacillus subtilis from Kimchi. Korean J. Microbiol, Biotechnol 45: 12-18 (2017)
· Choo JJ. Anti-obesity effects of Gochujang in fats fed on a high fat diet. Korean Nutr. Sci. 33: 787-793 (2000)
· Chung HT, Pae HO, Choi BM, Kim YM. Nitric oxide as a bio regulator of apoptosis. Biochemical and Biophysical Research Communications 282: 1075-1079 (2001)
· Ha SK, Choi YH. Rheological characteristics and viscosity prediction models of tomato ketchup suspensions. Korean J. Food Sci, Technol. 20: 812-819 (1988)
· Hong JH, Kim HJ, Choi YH, Lee IS. Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. Korean J. Soc, Food Sci, Nutr 37: 957-964 (2008)
· Yu RN. Effect of dietary hot red pepper powder on humoral immune response in rat. Korean J Soc. Food Nutr. 24: 837-842 (1995)
· Moon TH, Kim JW. Chemical and Physical Properties and Symbolic Properties of Red Pepper Paste with Different Starch Ingredients. Korean J. Soc. Food Sci, Nutr. 31: 387 (1988)
· Kim MS, Ahn YS, Shin DH. Analysis of browning factors during fermentation of Kochujang. Korean J. Food Sci. Technol. 32(5): 1149-1157 (2000)
· Shin DH, Kim DH, Choi W, Im MS and Ahn EY. Variation of microorganisms, enzymatic activations and flavouring ingredients in the ripening of traditional red pepper paste with different varieties of red pepper. The Korea Food and Nutrition Society, 26(6): 1050-1057. (1997)
· Ko JY, Kim KB, Choi SG. The quality characteristics of persimmon syrup-added gochujang. Journal of the Korean Cooking Society, 19(1), 139-150. (2013)
· Hong. SP, Kim. EM & Jo. GH Preparation of gochujang sauce and its characteristics. Korean J. Food Culture. 19 pp.26-28 (2004)
· Moon TH, Kim JW. The chemical and physical properties and symbolism of red pepper paste with different starch ingredients. the Korea Association of Applied Biochemistry 31(2): 387-393 (1988)