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초록· 키워드
오류제보하기
At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.
목차
Abstract
서론
본론
전통발효식품의 중요성
앞으로의 과제
발효식품의 기능
발효산업의 발전 방향
미생물 산업 분야별 개괄
향후 검토사항
참고문헌
참고문헌 (65)
참고문헌 신청
Aihara K / 2005 / Effect of powdered milk with Lactobacillus helveticus on subjects with highnormal blood pressure or mild hypertention / J. Am. Coll. Nutr 25:257~256
Anderson JW / 1995 / Dietary fibre, complex carbohydrate and coronary artery / Can. J. Cardiol. 11:55G~62G
Anderson JW / 2000 / Whole grain goods and heart disease risk / J. Am. Coll. Nutr 19:2915~2995
Ando M / 2003 / Relation between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction production in soy sauce / Int. J. Mol. Med 12:923~928
Bernardeau M / 2006 / Beneficial lactobacilli in food and feed : Long-term use, biodiversity and proposals for specific and realistic safety assessments / FEMS Microbiol. Rev 30:487~513
Anderson JW / 1995 / Dietary fibre, complex carbohydrate and coronary artery / Can. J. Cardiol. 11:55G~62G
Anderson JW / 2000 / Whole grain goods and heart disease risk / J. Am. Coll. Nutr 19:2915~2995
Ando M / 2003 / Relation between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction production in soy sauce / Int. J. Mol. Med 12:923~928
Bernardeau M / 2006 / Beneficial lactobacilli in food and feed : Long-term use, biodiversity and proposals for specific and realistic safety assessments / FEMS Microbiol. Rev 30:487~513
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