The Chemistry of Korean Foods and Beverages
Edited by Choon H. Do and Youngmok Kim
Edited by Agnes M. Rimando
American Chemical Society
Table of Contents
Preface
Chemical Profiles of Foods and Beverages
Chapter 1. Evaluation of Metabolites Derived from Lactic Acid Bacteria Isolated from Kimchi, Hyelyeon Hwang and Jong-Hee Lee
Chapter 2. Development of Active Packaging Technology for Kimchi: One-Way Gas Valve, Suyeon Jeong, Chi Heung Cho, Jung-Soo Lee, Hyun-Gyu Lee, and SeungRan Yoo
Chapter 3. Volatile Flavor Compounds and Nutritional Values in Alaska Pollack SikhaeMade by Two-Stage Fermentation, Yong-Jun Cha, Hun Kim, Woo-Jin Cho, and Eun-Jeong Jeong
Chapter 4. Chemistry of Sulfur-Containing Compounds Derived from Garlic and Their Functions, Taiichiro Seki, Takashi Hosono, and Yori Ozaki-Masuzawa
Chapter 5. Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters, Kwang-Jin Shin, Tae-Wan Kim, and Seung-Joo Lee
Chapter 6. Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas, Youngmok Kim and Mina K. Kim
Chapter 7. Chemistry of The Korean Traditional Alcoholic Beverage Makgeolli, Jang-Eun Lee and Jae Ho Kim
Health Effects of Foods
Chapter 8. Health Benefits of Lactic Acid Bacteria Isolated from Kimchi, Seul Ki Lim and Hak-Jong Choi
Chapter 9. Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox, Eun-Gyung Mun and Youn-Soo Cha
Chapter 10. Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective, Sang Yoo Lee, So Young Woo, So Young Ryu, Hyun Ee Ok, and Hyang Sook Chun
Chapter 11. Antitumor Activities of Korean Ginseng as a Health Food Based Upon Underlying Mechanisms of Ginsenosides, Jong Dae Park
Chapter 12. Buddhist Temple Foods in Korea, Choon H. Do
Editor's Biographies
Author Index
Subject Index