Chemistry of Korean Foods and Beverages

Editor(s):

Volume 1303
Publication Date (Web) : December 13, 2019
ISBN13: ‍9780841233690
eISBN: ‍9780841233683
Category: Tag:

Description

Title, Copyright, Foreword
i-vDOI : 10.1021/bk-2019-1303.fw001
Publication Date (Web) : December 13, 2019
Preface
  • Choon H. Do
ix-xDOI : 10.1021/bk-2019-1303.pr001
Publication Date (Web) : December 13, 2019
Preface
  • Youngmok Kim
xi-xiiDOI : 10.1021/bk-2019-1303.pr002
Publication Date (Web) : December 13, 2019
CHEMICAL PROFILES OF FOODS AND BEVERAGES
Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi
  • Hyelyeon Hwang
  • Jong-Hee Lee
Chapter 1, 3-10 DOI : 10.1021/bk-2019-1303.ch001
Publication Date (Web) : December 13, 2019
Development of Active Packaging Technology for Kimchi: One-Way Gas Valve
  • Suyeon Jeong
  • Chi Heung Cho
  • Jung-Soo Lee
  • Hyun-Gyu Lee
  • SeungRan Yoo
Chapter 2, 11-23DOI: 10.1021/bk-2019-1303.ch002
Publication Date (Web) : December 13, 2019
Volatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation
  • Yong-Jun Cha
  • Hun Kim
  • Woo-Jin Cho
  • Eun-Jeong Jeong
Chapter 3, 25-42DOI: 10.1021/bk-2019-1303.ch003
Publication Date (Web ): December 13, 2019
Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions

From the History of Garlic to Its Physiological Functions Concerning Lifestyle-Related Disease

  • Taiichiro Seki
  • Takashi Hosono
  • Yori Ozaki-Masuzawa
Chapter 4, 43-55DOI: 10.1021/bk-2019-1303.ch004
Publication Date (Web) : December 13, 2019
Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters
  • Kwang-Jin Shin
  • Tae-Wan Kim
  • Seung-Joo Lee
Chapter 5, 57-76DOI: 10.1021/bk-2019-1303.ch005
Publication Date (Web) : December 13, 2019
Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas
  • Youngmok Kim
  • Mina K. Kim
Chapter 6, 77-95 DOI : 10.1021/bk-2019-1303.ch006
Publication Date (Web ): December 13, 2019
Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli

  • Jang-Eun Lee
  • Jae Ho Kim
Chapter 7, 97-103 DOI : 10.1021/bk-2019-1303.ch007
Publication Date (Web) : December 13, 2019
HEALTH EFFECTS OF FOODS
Health Benefits of Lactic Acid Bacteria Isolated from Kimchi
  • Seul Ki Lim
  • Hak-Jong Choi
Chapter 8, 107-119 DOI: 10.1021/bk-2019-1303.ch008
Publication Date (Web) : December 13, 2019
Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox
  • Eun-Gyung Mun
  • Youn-Soo Cha
Chapter 9, 121-134 DOI: 10.1021/bk-2019-1303.ch009
Publication Date (Web) : December 13, 2019
Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective
  • Sang Yoo Lee
  • So Young Woo
  • So Young Ryu
  • Hyun Ee Ok
  • Hyang Sook Chun
Chapter 10, 135-148 DOI: 10.1021/bk-2019-1303.ch010
 Publication Date (Web)  :December 13, 2019
Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides
  • Jong Dae Park
Chapter 11, 149-168 DOI: 10.1021/bk-2019-1303.ch011
Publication Date (Web) : December 13, 2019
Buddhist Temple Foods in Korea
  • Choon H. Do
Chapter 12, 169-183 DOI: 10.1021/bk-2019-1303.ch012
Publication Date (Web) : December 13, 2019
Editors’ Biographies

185-186 DOI: 10.1021/bk-2019-1303.ot001
Publication Date (Web) : December 13, 2019
Subject Index
191-195 DOI: 10.1021/bk-2019-1303.ix002
Publication Date (Web : December 13, 2019