2010
DOI: 10.1007/s10068-010-0224-6
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Quality characteristics of gochujang meju prepared with different fermentation tools and inoculation time of Aspergillus oryzae

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Cited by 22 publications
(16 citation statements)
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“…The mixture of these ingredients starts the fermentation and aging processes [3]. Two major types of gochujang are available in the market: a modern large-scale industrial gochujang and traditional homemade gochujang [4,5]. The modern large-scale industrial gochujang is produced in a quality-controlled environment with the use of specific starter cultures (Aspergillus and Bacillus species) in a short period of fermentation [6].…”
Section: Introductionmentioning
confidence: 99%
“…The mixture of these ingredients starts the fermentation and aging processes [3]. Two major types of gochujang are available in the market: a modern large-scale industrial gochujang and traditional homemade gochujang [4,5]. The modern large-scale industrial gochujang is produced in a quality-controlled environment with the use of specific starter cultures (Aspergillus and Bacillus species) in a short period of fermentation [6].…”
Section: Introductionmentioning
confidence: 99%
“…The primary ingredients of gochujang include red hot pepper powder, meju, and rice powder. In general, gochujang is prepared using two different methods: (1) traditional homemade method and (2) large-scale production in quality-controlled industries [3,4].…”
Section: Introductionmentioning
confidence: 99%
“…Total acid contents and amino type nitrogen were calculated by the formol titration method as described by Kim et al with some modifications [37]. Total acidity was calculated by titration of the sample solution to pH 8.4 with a 0.1 N sodium hydroxide solution.…”
Section: Determination Of Antioxidant Activity (By Abts) Total Polypmentioning
confidence: 99%