The Chemistry of Korean Foods and Beverages

From the publisher’s website:

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.

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 Sikhae Made 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