전통 찹쌀고추장의 이화학적 특성 분석

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 결론
• 참고문헌

참고문헌 (Reference)

1 황수정, "한국산 잡곡류 첨가에 따른 전통고추장의 품질특성" 한국식품조리과학회 21 (21): 678-694, 2005

2 김동한, "저장조건에 따른 전통고추장의 성분특성 변화" 한국식품과학회 34 (34): 466-471, 2002

3 진효상, "순창 전통 고추장의 주요 미생물 조성 및 맛과의 상관성" 한국식품영양학회 20 (20): 363-368, 2007

4 김형열, "곡류분말 처리가 고추장의 물성학적 특성에 미치는 영향" 한국식품저장유통학회 12 (12): 151-155, 2005

5 오만진, "건조방법에 따른 분말 고추장의 성분변화와 관능적 특성" 한국식품저장유통학회 13 (13): 24-29, 2006

6 Miller, G. L., "Use of dinitrosalicylic acid reagent for determination of reducing sugar" 31 : 426-428, 1959

7 Seo, B. C., "The Korean traditional fermented soybean food industry for globalization" 6 (6): 28-33, 2001

8 Shin, D. H., "Studies on the physicochemical characteristics of traditional Kochujang" 28 (28): 157-161, 1996

9 Jeong, D. Y., "Studies on the physicochemical characteristics of Sunchang traditional Kochujang" 16 (16): 260-267, 2001

10 Shin, D. H., "Soybean Fermented Foods" Korea University Press 365-405, 2005

11 Kim, J. W., "Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region" 21 (21): 223-230, 2006

12 AOAC, "Official methods of analysis" Association of Official Analytical Chemist 33-36, 2005

13 Korean Food and Drug Administration, "Food Code of Korea"

14 Shin, D. H., "Effect of red pepper varieties on the physicochemical characteristic of traditional kochujang during fermentation" 1997

15 Kim, Y. S., "Changes in microflora and enzyme activities of traditional Kochujang during fermentation" 25 (25): 502-509, 1993

16 Shin, H. H., "Attempts to estimate the use level of red pepper in Kimchi and Kochujang" 23 (23): 301-305, 1991