Creative fermentation technology for the future

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages crh31-crh33

  Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1942491181     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15485.x     Document Type: Conference Paper

References (17)

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2. Kim SE. 1995.Tumor suppressive peptides derived from traditional Korean soy sauce. MS Thesis, Seoul National Univ., Suwon, Korea.
3. Lee BY, Kim DM, Kim KH. 1991. Physico-chemical properties of viscous substances extracted from chongkook-jang. Korean J Food Sci Technol 23(5):599-604.
4. Lee CH. 1986. Kimchi: Korean fermented vegetable foods. Korean J Dietary Culture 1(4):395-402.
5. Lee CH. 1989. Fish fermentation technology. Korean J Appl Microbiol Bioeng 17(6):645-54.
6. Lee CH. 1994. Importance of lactic acid bacteria in non-dairy food fermentation. In: Lactic acid fermentation of non-dairy food and beverages. Lee CH, Adler-Nissen J, Barwald G, editors. HarnLimWon, Seoul, p 132-50.
7. Lee CH. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control 8(5/6):259-69.
8. Lee CH. 2001a. The importance of Primitive Pottery Age (8,000-3,000 B.C.) of northeast Asia in the history of food fermentation. Presented at the 11th World Congress of Food Science and Technology, April 22-27, 2001, Seoul, Korea.
9. Lee CH. 2001b. Fermentation technology in Korea. Seoul: Korea Univ. Press. p 70-91.
10. Lee CH, Lee S S. 2002. Cereal fermentation by fungi. In: Applied mycology and biotechnology. Vol. 2. Agriculture and food production. p 151-70.
11. Mok CK. 1994. Lactic acid fermentation of rice and its quality improvement strategy. In: Lactic acid fermentation of nondairy food and beverages. Lee, CH, Adler-Nissen J, Barwald G, editors, Seoul: HarnLimWon. p 132-50.
12. Oh YJ, Hwang IJ, Leitzmann C, 1994. Nutritional and physiological evaluation of kimchi. p.226 In: The science of kimchi. Seoul: Korean Society of Food Science and Technology.
13. Park MJ, Kim JS, Yim IY, Jung HC, Song IS, Yu E, Lee JJ, Huh CS, Baek YJ. 2001. The suppressive effect of a feremented milk containing Lactobaculli on Helicobacter pylori in human gastric mucosa. Korea J Gastroenter 38(4):233-40.
14. Shin ZI , Ahn CW, Nam HS, Lee HJ, Lee HJ, Moon TH. 1995. Fractionation of angiotensin-converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J Food Sci Technol 27(2):230-4.
15. Shon DH, Lee KE, Ahn CW, Nam HS, Lee HJ, Shin JK. 1996. Screening of antithrombotic peptides from soybean paste by the microplate method. Korean J Food Sci Technol 28(4):684-8.
16. Steinkraus KH. 1993. Comparison of fermented foods of the East and West. In: Fish fermentation technology. Lee CH, Steinkraus KH, Reilly PJA, editors. United Nations Univ. Press, Tokyo, p 1-12.
17. WHO. 1996. Fermentation: Assessment and research. WHO/FNU/FOS/96.1.