연구동향 분석

양조간장을 이용한 식품 내 나트륨 감소 효과 연구

박한설(Han-Sul Park) 조형용(Hyung-Yong Cho) 신정규(Jung-Kue Shin) 2015년

논문상세정보
인용/피인용
' 양조간장을 이용한 식품 내 나트륨 감소 효과 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • chickenporridge
  • salt replacer
  • sodium reduction
  • soy sauce
  • sprout bean soup
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,540 1

0.0%

' 양조간장을 이용한 식품 내 나트륨 감소 효과 연구' 의 참고문헌

  • Using naturally brewed soy sauce to reduce salt in selected foods
    Goh FXW J. Sens. Stud 26 : 429 ~ 435 [2011]
  • Trend of research papers on the soy sauce taste in Japan
    Kim ND Food Ind. Nutr 12 : 40 ~ 50 [2007]
  • The taste components of ordinary Korean soy sauce
    Kim JK J. Korean Soc. Appl. Bi 23 : 89 ~ 105 [1980]
  • The effects of KCl and soy sauce odor on salty taste and consumer liking in NaCl reduced beef soup
    Lee CL Ewha Womans University [2014]
  • Taste dimensions of monosodium glutamate (MSG) in a food system: Role of glutamate in young american subjects
    Okiyama A Physiol. Behav 65 : 177 ~ 181 [1998]
  • Studies on the odor components and sensory characteristics of Korean tradtional soy sauces
    Seo SH Korean Soybean Digest 12 : 21 ~ 32 [1995]
  • Studies on the amino acid composition of Korean fermented soybean meju products and the evaluation of the protein quality
    Lee CH Korean J. Food Sci. Technol 5 : 210 ~ 214 [1973]
  • Soy sauce biochemistry. Vol. 30
    Yokotsuka T Academic Press Inc : 195 ~ 329 [1986]
  • Sodium content of processed foods: 1983-2004
    Jacobson MF Am. J. Clin. Nutr 81 : 941 ~ 942 [2005]
  • Sensory preference of soy sauces used for seasoning soup and cooked mungbean sprouts
    Lee YC Korean J. Food Sci. Technol 26 : 507 ~ 511 [1994]
  • Salt enhances flavour by suppressing bitterness
    Breslin PAS Nature 387 : 563 ~ [1997]
  • Reducing salt intake in populations
    WHO World Health Organization [2007]
  • Quality characteristics of kongnamulguk with commercial soy sprouts
    Shon HK Korean J. Hum. Ecol 18 : 1147 ~ 1153 [2009]
  • Principles of Taste
    Choi NU Yemoondang : 18 ~ 39 [2015]
  • Overview: Salt and the development of essential hypertension
    Weinsier RL Prev. Med 5 : 7 ~ 14 [1976]
  • Odor-induced changes in taste perception
    Djordjevic J Exp. Brain Res 159 : 405 ~ 408 [2004]
  • Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl
    Katsiari MC Food Chem 61 : 63 ~ 70 [1998]
  • Low salt diet trend
  • Interactions between umami and other flavor characteristics
    Fuke S Trends Food Sci. Tech 7 : 407 ~ 411 [1996]
  • Epidemiologic evidence on salt and blood pressure
    Law MR Am. J. Hypertens 10 : 42S ~ 45S [1997]
  • Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of Frankfurters
    Sofos JN J. Food Sci 48 : 1692 ~ 1696 [1983]
  • Effects of mashing proportion of soybean to salt brine on kanjang(soy sauce)quality
    Choi KS Korean J. Food Sci. Technol 32 : 174 ~ 180 [2000]
  • Effective components on the sensory characteristics of commercial soy-sauce and ordinary Korean soy-sauce
    Kim YA The Research Reports of Miwon Research Institute of Korean Food Dietary Culture 6 : 245 ~ 270 [1995]
  • Effect of concentration on taste-taste interactions in foods for elderly and young subjects
    Mojet J Chem. Senses 29 : 671 ~ 681 [2004]
  • Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach
    Schindler A J. Agr. Food Chem 59 : 12578 ~ 12588 [2011]
  • Diet, nutrition, and the prevention of chronic diseases
    WHO World Health Organization [1990]
  • Development of spice mixture and plant extract powder for substitution of salt
    Lee JE Woosong university [2009]
  • Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content
    Gurdia MD Meat Sci 73 : 484 ~ 490 [2006]
  • Chromaticity and brown pigment patterns of soy sauce and uhyukjang, Korean traditional fermented soy sauce
    Kim JS Korean J. Food Cook. Sci 23 : 642 ~ 649 [2006]
  • Antioxidative characterisitcs of melanoidin related products fractionated from fermented soybean sauce
    Cheigh HS J. Korean Soc. Food Sci. Nutr 22 : 570 ~ 575 [1993]
  • Antioxidative acitivity of browning products fractionated from fermented soybean sauce
    Cheigh HS J. Korean Soc. Food Sci. Nutr 22 : 565 ~ 569 [1993]
  • Analysis of significant factors in the flavor of traditional Korean soy sauce (I)-Analysis of general characteristics, sugars and organic acids contents
    Park HK J. Korean Soc. Food Cult 12 : 53 ~ 61 [1997]
  • Analysis of significant factor in the flavor of traditional Korean soy sauce (II)-Analysis of nitrogen compounds, free amino acids and nucleotides and their related compounds
    Park HK J. Korean Soc. Food Cult 12 : 63 ~ 69 [1997]