2016
DOI: 10.1016/j.jef.2016.06.004
|View full text |Cite
|
Sign up to set email alerts
|

Korean traditional fermented fish products: jeotgal

Abstract: Article history: Available online xxxKeywords: fermented fish fish products jeot jeotgal (젓갈) Korea traditional fermented fish a b s t r a c t Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always o… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
66
0

Year Published

2018
2018
2024
2024

Publication Types

Select...
4
1
1

Relationship

0
6

Authors

Journals

citations
Cited by 91 publications
(66 citation statements)
references
References 31 publications
0
66
0
Order By: Relevance
“…In general, fermentation of food with LAB to improve nutritional quality and health benefits of fermented foods has been recognized for a long time (Koo et al 2016). In the present study, DPPH and hydroxyl radical scavenging capacities of salted squid fermented with Weissella spp.…”
Section: Antioxidant Capacity Of Salted Squidmentioning
confidence: 87%
See 4 more Smart Citations
“…In general, fermentation of food with LAB to improve nutritional quality and health benefits of fermented foods has been recognized for a long time (Koo et al 2016). In the present study, DPPH and hydroxyl radical scavenging capacities of salted squid fermented with Weissella spp.…”
Section: Antioxidant Capacity Of Salted Squidmentioning
confidence: 87%
“…Most fermented foods contain a variety of microorganisms that might transform chemical constituents of food sources during fermentation, resulting in enrichment of substrates with vitamins, essential amino acids, bioactive compound, improvement of nutrient, inhibition of pathogen, and degrading toxic components (Leroy and De Vuyst 2014;Koo et al 2016). The consumption of fermented food has beneficial effects, including health-promoting, anti-aging, anti-carcinogenic, and anti-obesity activities.…”
Section: Introductionmentioning
confidence: 99%
See 3 more Smart Citations