Hye-Jeong Yang
Biographic Data
| ID | 3797007 |
|---|---|
| NAME | Hye-Jeong Yang |
| GIVEN NAMES | Hye-Jeong |
| FAMILY NAME | Yang |
| SIGNATURE | YANG H |
| VERIFIED | No |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 22 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 3 |
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, sea…
Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, an…
Historical and biological aspects of bibimbap, a Korean ethnic food
Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. The …
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate…
Food Quality and Safety Studies (4 works) · Chemistry (2 works) · Food Science (2 works) · GABA and Rice Research (2 works) · History (2 works) · Nutrition, Health and Food Behavior (2 works) · Philosophy (2 works) · Seasoning (2 works) · Adverse effect (1 works) · Allergic Rhinitis and Sensitization (1 works)