Chemistry of Korean Foods and Beverages
eBook - PDF

Chemistry of Korean Foods and Beverages

  1. 208 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Chemistry of Korean Foods and Beverages

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Information

Publisher
American Chemical Society
Year
2019
eBook ISBN
9780841233683
Print ISBN
9780841233683

Table of contents

  1. Chemistry of Korean Foods and Beverages
  2. ACS Symposium Series1303
  3. Foreword
  4. Preface
  5. Preface
  6. Chemical Profiles of Foods and Beverages
  7. Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi
  8. Development of Active Packaging Technology for Kimchi: One-Way Gas Valve
  9. Volatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation
  10. Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions
  11. Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters
  12. Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas
  13. Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli
  14. Health Effects of Foods
  15. Health Benefits of Lactic Acid Bacteria Isolated from Kimchi
  16. Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox
  17. Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective
  18. Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides
  19. Buddhist Temple Foods in Korea
  20. Editors’ Biographies
  21. Indexes
  22. Author Index
  23. Subject Index
  24. Preface
  25. Preface
  26. Chemical Profiles of Foods and Beverages
  27. Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi
  28. Development of Active Packaging Technology for Kimchi: One-Way Gas Valve
  29. Volatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation
  30. Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions
  31. Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters
  32. Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas
  33. Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli
  34. Health Effects of Foods
  35. Health Benefits of Lactic Acid Bacteria Isolated from Kimchi
  36. Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox
  37. Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective
  38. Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides
  39. Buddhist Temple Foods in Korea
  40. Editors’ Biographies
  41. Indexes
  42. Author Index
  43. Subject Index