The Chemistry of Korean Foods and Beverages
Oxford University Press Inc (Verlag)
978-0-8412-3369-0 (ISBN)
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As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea's unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the prominent use of fermentation, including kimchi, gochujang, doenjang, and jeotgal. In this book, contributors describe the
chemistry that contributes to the flavor and composition of Korean cuisine, enabling this book to appeal to food scientists and chemists alike. It presents a scientific view of traditional and modern Korean foods that have essential roles in Korean culture, including health benefits, fermentation,
processing, safety, packaging, microbial properties, and flavors.
Choon H. Do graduated with a B.S. in Chemistry from Seoul National University in 1969 and a Ph.D. in Polymer Chemistry from the Polytechnic University of New York in 1984. Currently, Do is the Director of the Korean Chemical Industry Specialists Association. He was Professor of Polymer Chemistry at Sunchon National University in South Korea until 2011. Do was President of the Korean Chemical Society in 2010. Do also served as Editor-in-Chief for Polymer (Korea) of the Polymer Society of Korea, and Journal of Conservation Science, the official journal of the Korean Society of Conservation Science for Cultural Heritage. He co-edited Chemistry: Our Past, present and Future, with Dr. A. E. Pavlath. He was the first Chair of the ACS South Korea International Chemical Sciences Chapter in 2014. Agnes M. Rimando received her B.S. and M.S. in Pharmacy from the University of the Philippines in 1980 and 1985, respectively. She went on to obtain a Ph.D. in Pharmacognosy from the University of Illinois at Chicago in 1993. Before her passing, she was a research chemist at the Natural Products Utilization Research Unit of the U.S. Department of Agriculture, Agricultural Research Service, in Oxford, Mississippi. Rimando received many awards during her career including: Fellow of the American Chemical Society; Fellow of the Agricultural and Food Division of the American Chemical Society; the Kenneth A. Spencer Award for Outstanding Achievement in Food and Agricultural Chemistry; the Federal Laboratory Consortium Excellence in Technology Transfer Award; the USDA, ARS Mid-South Area Technology Transfer Award; and the USDA, ARS Mid South Area Senior Scientist of the Year Award. She served as the Chair of the Agricultural and Food Division of the American Chemical Society and President of the American Council for Medicinally Active Plants. Youngmok Kim is Principal Scientist at Finlays, the world's leading producer of tea and natural extracts. Before joining Finlays research group, he worked at Synergy flavors as a senior research scientist for more than ten years. He obtained his M.S. in Food Science at the University of Florida, where he researched the postharvest treatment of tropical and sub-tropical fruits. He went on to get his Ph.D. at Texas A&M University, where he researched phytochemistry to discover factors that influence antioxidant polyphenolic stability during storage, as well as mechanisms of tea precipitation. He has been a professional member of the Institute of Food Science and Technology (IFT) since 2011 and serves as Contents Chair II at the food chemistry division leadership board that belongs to IFT. Since 2016, he has served as president of the Korean American Food Technologists Association. Additionally, in 2017 he was elected technical group E councilor of the Food, Nutrition, Ecology, and Agriculture sector of the Korean Science and Engineering Association.
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
| Erscheinungsdatum | 15.01.2021 |
|---|---|
| Reihe/Serie | ACS Symposium Series |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 184 x 261 mm |
| Gewicht | 682 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Organische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-8412-3369-1 / 0841233691 |
| ISBN-13 | 978-0-8412-3369-0 / 9780841233690 |
| Zustand | Neuware |
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