Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김광옥 | * |
dc.date.accessioned | 2020-02-07T16:30:27Z | - |
dc.date.available | 2020-02-07T16:30:27Z | - |
dc.date.issued | 2020 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-26298 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/253375 | - |
dc.description.abstract | Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers' responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | Acid-hydrolyzed vegetable protein | * |
dc.subject | Enzyme-hydrolyzed vegetable protein | * |
dc.subject | Flavor enhancer | * |
dc.subject | Doenjang soup | * |
dc.subject | Consumer acceptability | * |
dc.title | Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup | * |
dc.type | Article | * |
dc.relation.issue | 1 | * |
dc.relation.volume | 29 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 45 | * |
dc.relation.lastpage | 53 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.doi | 10.1007/s10068-019-00646-0 | * |
dc.identifier.wosid | WOS:000511493500005 | * |
dc.identifier.scopusid | 2-s2.0-85070779482 | * |
dc.author.google | Jeon, Seon-Young | * |
dc.author.google | Lee, Yun-Mi | * |
dc.author.google | Kim, Sang Sook | * |
dc.author.google | Kim, Kwang-Ok | * |
dc.contributor.scopusid | 김광옥(7409315718;57193501163) | * |
dc.date.modifydate | 20240322114551 | * |