Dai Ja Jang
Biographic Data
| ID | 872523 |
|---|---|
| NAME | Dai Ja Jang |
| GIVEN NAMES | Dai Ja |
| FAMILY NAME | Jang |
| SIGNATURE | JANG D J |
| AFFILIATIONS | Korea Food Research Institute |
| VERIFIED | No |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 13 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 3 |
Scientific validation of traditionally used omija (Schisandra chinensis) extract mixture for postprandial glucose regulation
According to Dongeuibogam (東醫寶鑑), a UNESCO Memory of the World-registered medical text, Omigalsu (五味喝水) was a traditional Korean beverage formulated from Schisandra chinensis (Turcz.) Baill. (Omija, Schisandra) extract and soybean. It was historically prescribed for treating "sogal" (消渴), a condition characterized by symptoms analogous to diabetes mellitus, including polydipsia, polyphagia, and polyuria. This study aimed to scientifically validat…
Does siwonhan-mat represent delicious in Korean foods
Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when consuming food. Siwonhan-mat is often considered to be synonymous with deliciousness among Koreans. In this paper, determining factors of siwonhan-mat are explored in terms of kan (levels of salinity) and taste. …
Siwonhan-mat: The third taste of Korean foods
Background: Smell and taste are frequently referenced senses when describing flavors of food. In addition to these two senses, Koreans have regarded that there is another sense of taste experienced through the body. This third sense, siwonhan-mat (시원한 맛), describes the sensation of the body including the tongue, stomach, and intestines when eating. While smell and taste play an important role in the enjoyment of food, it is also crucial to evalua…
Korean traditional fermented fish products: Jeotgal
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 offered during the ancestral rites or ceremonies. According to antique document…
Korean traditional fermented fish products: Jeotgal
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 offered during the ancestral rites or ceremonies. According to antique document…
Does siwonhan-mat represent delicious in Korean foods
Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when consuming food. Siwonhan-mat is often considered to be synonymous with deliciousness among Koreans. In this paper, determining factors of siwonhan-mat are explored in terms of kan (levels of salinity) and taste. …
Siwonhan-mat: The third taste of Korean foods
Background: Smell and taste are frequently referenced senses when describing flavors of food. In addition to these two senses, Koreans have regarded that there is another sense of taste experienced through the body. This third sense, siwonhan-mat (시원한 맛), describes the sensation of the body including the tongue, stomach, and intestines when eating. While smell and taste play an important role in the enjoyment of food, it is also crucial to evalua…
Does siwonhan-mat represent delicious in Korean foods
Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when consuming food. Siwonhan-mat is often considered to be synonymous with deliciousness among Koreans. In this paper, determining factors of siwonhan-mat are explored in terms of kan (levels of salinity) and taste. …
Siwonhan-mat: The third taste of Korean foods
Background: Smell and taste are frequently referenced senses when describing flavors of food. In addition to these two senses, Koreans have regarded that there is another sense of taste experienced through the body. This third sense, siwonhan-mat (시원한 맛), describes the sensation of the body including the tongue, stomach, and intestines when eating. While smell and taste play an important role in the enjoyment of food, it is also crucial to evalua…
Korean traditional fermented fish products: Jeotgal
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 offered during the ancestral rites or ceremonies. According to antique document…
Scientific validation of traditionally used omija (Schisandra chinensis) extract mixture for postprandial glucose regulation
According to Dongeuibogam (東醫寶鑑), a UNESCO Memory of the World-registered medical text, Omigalsu (五味喝水) was a traditional Korean beverage formulated from Schisandra chinensis (Turcz.) Baill. (Omija, Schisandra) extract and soybean. It was historically prescribed for treating "sogal" (消渴), a condition characterized by symptoms analogous to diabetes mellitus, including polydipsia, polyphagia, and polyuria. This study aimed to scientifically validat…
Food Science (4 works) · Chemistry (3 works) · Biochemical Analysis and Sensing Techniques (2 works) · Biology (2 works) · Culinary Culture and Tourism (2 works) · Flavor (2 works) · Psychology (2 works) · Taste (2 works) · Biochemical Acid Research Studies (1 works) · Bitter taste (1 works)