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Title Chemistry of Korean foods and beverages / Choon H. Do, editor, Agnes M. Rimando, editor, Youngmok Kim, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

Publication Info. Washington, DC : American Chemical Society, [2019]

Item Status

Description 1 online resource
Series ACS symposium series ; 1303
Bibliography Includes bibliographical references and index.
Summary "This book is about the Chemistry of Korean Foods and Beverages"-- Provided by publisher.
Contents Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi / Hwang, Hyelyeon; Lee, Jong-Hee / http://dx.doi.org/10.1021/bk-2019-1303.ch001 -- Development of Active Packaging Technology for Kimchi: One-Way Gas Valve / Jeong, Suyeon; Cho, Chi Heung; Lee, Jung-Soo; Lee, Hyun-Gyu; Yoo, SeungRan / http://dx.doi.org/10.1021/bk-2019-1303.ch002 -- Volatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation / Cha, Yong-Jun, Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea; Kim, Hun, Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea; Cho, Woo-Jin, Center for Food and Drug Analysis, Busan Regional Ministry of Food and Drug Safety, Busan 47366, Korea; Jeong, Eun-Jeong, Department of Food and Nutrition, Changshin University, Changwon 51352, Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch003 -- Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions: From the History of Garlic to Its Physiological Functions Concerning Lifestyle-Related Disease / Seki, Taiichiro; Hosono, Takashi; Ozaki-Masuzawa, Yori / http://dx.doi.org/10.1021/bk-2019-1303.ch004 -- Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters / Shin, Kwang-Jin, Department of Culinary and Food Service Management, Sejong University, Neungdong-ro 209, Gwangjin-gu, Seoul 05006, Republic of Korea; Kim, Tae-Wan, Traditional Foods Division, Korea Food Research Institute, Nongsangmyong-ro 245, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Lee, Seung-Joo, Department of Culinary and Food Service Management, Sejong University, Neungdong-ro 209, Gwangjin-gu, Seoul 05006, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch005 -- Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas / Kim, Youngmok, Synergy R&D Center, Synergy Flavors, Inc., 2991 Hamilton Mason Road, Hamilton, Ohio 45011, United States; Kim, Mina K., Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch006 -- Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli / Lee, Jang-Eun, Department of Food Biotechnology, Korea University of Science and Technology, 217 Gajeongro, Daejeon, 34113, Republic of Korea, Korea Food Research Institute, 245 Nongsangmyungro, Wanju, Jeollabukdo, 55365, Republic of Korea; Kim, Jae Ho, Korea Food Research Institute, 245 Nongsangmyungro, Wanju, Jeollabukdo, 55365, Republic of Korea / http://dx.doi.org/10.1021/bk-2019-1303.ch007 -- Health Benefits of Lactic Acid Bacteria Isolated from Kimchi / Lim, Seul Ki; Choi, Hak-Jong / http://dx.doi.org/10.1021/bk-2019-1303.ch008 -- Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox / Mun, Eun-Gyung; Cha, Youn-Soo / http://dx.doi.org/10.1021/bk-2019-1303.ch009 -- Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective / Lee, Sang Yoo; Woo, So Young; Ryu, So Young; Ok, Hyun Ee; Chun, Hyang Sook / http://dx.doi.org/10.1021/bk-2019-1303.ch010 -- Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides / Park, Jong Dae / http://dx.doi.org/10.1021/bk-2019-1303.ch011 -- Buddhist Temple Foods in Korea / Do, Choon H. / http://dx.doi.org/10.1021/bk-2019-1303.ch012 -- Editors' Biographies / http://dx.doi.org/10.1021/bk-2019-1303.ot001
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Korea -- Analysis.
Food -- Korea -- Composition.
Korea
SCIENCE -- Chemistry -- Industrial & Technical.
COOKING -- Regional & Ethnic -- Asian.
TECHNOLOGY & ENGINEERING -- Food Science -- Chemistry & Biotechnology.
Food -- Analysis.
Food -- Composition.
Korea.
Genre/Form Electronic books.
Added Author Do, Choon H., editor.
Rimando, Agnes M., 1957- editor.
Other Form: Print version: Chemistry of Korean foods and beverages. Washington, DC : American Chemical Society, [2019] 9780841233690 (DLC) 2019050939
ISBN 0841233683 electronic book
9780841233683 (electronic bk.)
9780841233690 hardcover
0841233691 hardcover