Papers mentioning gochujang or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Food culture, shaped by regional environments, ingredients, and fermentation systems, significantly influences the metabolites of fermented foods. Gochujang (GCJ) from Korea and Pi... Read full abstract on PubMed →
Fermented foods are consumed in several cultures worldwide and their health benefits are being increasingly reported. Fermented soybean products in Asia include soybean paste (<i>d... Read full abstract on PubMed →
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH... Read full abstract on PubMed →
The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant... Read full abstract on PubMed →
Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century ol... Read full abstract on PubMed →
<i>Gochujang</i>, fermented red pepper paste, is a grain-based Korean traditional food. The quality of <i>gochujang</i> produced by cottage industries is not well-documented. Thus,... Read full abstract on PubMed →
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromato... Read full abstract on PubMed →
UNLABELLED: Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study,... Read full abstract on PubMed →
<i>Fagopyrum esculentum</i> (buckwheat) <i>soksungjang</i> is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditiona... Read full abstract on PubMed →
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal compone... Read full abstract on PubMed →
The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase m... Read full abstract on PubMed →
Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise se... Read full abstract on PubMed →
PURPOSE OF REVIEW: Diabetic neuropathy is a common complication of diabetes mellitus (DM) and can affect up to 50% of DM patients during their lifetime. Patients typically present... Read full abstract on PubMed →
Diabetic peripheral neuropathy (DPN) is one of the most prevalent chronic complications of diabetes. The lifetime prevalence of DPN is thought to be >50%, and 15%-25% of patients w... Read full abstract on PubMed →
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besid... Read full abstract on PubMed →
With an estimated 2 billion chili pepper connoisseurs worldwide, the human exposure to capsaicin is enormous. Therefore, the question whether nutritional capsaicin is a cancer caus... Read full abstract on PubMed →
Spicy foods and chili peppers contain the primary ingredient capsaicin, which has potential health benefits. However, their efficacy in some health outcomes is also fiercely disput... Read full abstract on PubMed →
Capsaicin is a potent agonist of the Transient Receptor Potential Vanilloid type 1 (TRPV1) channel and is a common component found in the fruits of the genus Capsicum plants, which... Read full abstract on PubMed →
PURPOSE OF REVIEW: Functional dyspepsia (FD) is a chronic functional gastrointestinal disorder characterised by upper gastrointestinal symptoms. Here, we aimed to examine the evide... Read full abstract on PubMed →
The main aim of this paper was to show the variety of capsaicin's properties. Capsaicin is an active component of plants of the Capsicum genus, and is known for its pungency. Capsa... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.