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Preparation and characterization of umami enhanced faba bean Gochujang.

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Title: Preparation and characterization of umami enhanced faba bean Gochujang.
Authors: You SE; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea., Kim MS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea., Ye SJ; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Central Area Crop Science, Rural Development Administration, National Institute of Crop Science, Suwon, 16613 Gyeonggi Korea., Oh SM; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Food Processing Research Group, Korea Food Research Institute, Wanju-Gun, 55365 Korea., Shin JS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Healthcare Business Unit, Samyang Foods, Seoul, 02737 Korea., Bae JE; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan, 48513 Korea., Choi HW; Department of Food and Nutrition, Jeonju University, Jeonju, 55069 Korea., Baik MY; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.
Source: Food science and biotechnology [Food Sci Biotechnol] 2026 May 07; Vol. 35 (8), pp. 2219-2227. Date of Electronic Publication: 2026 May 07 (Print Publication: 2026).
Publication Type: Journal Article
Journal Info: Publisher: Korean Society of Food Science and Technology Country of Publication: Korea (South) NLM ID: 9816587 Publication Model: eCollection Cited Medium: Internet ISSN: 2092-6456 (Electronic) Linking ISSN: 12267708 NLM ISO Abbreviation: Food Sci Biotechnol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Preparation and characterization of umami enhanced faba bean Gochujang.
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  Data: <searchLink fieldCode="AU" term="%22You+SE%22">You SE</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.<br /><searchLink fieldCode="AU" term="%22Kim+MS%22">Kim MS</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.<br /><searchLink fieldCode="AU" term="%22Ye+SJ%22">Ye SJ</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Central Area Crop Science, Rural Development Administration, National Institute of Crop Science, Suwon, 16613 Gyeonggi Korea.<br /><searchLink fieldCode="AU" term="%22Oh+SM%22">Oh SM</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Food Processing Research Group, Korea Food Research Institute, Wanju-Gun, 55365 Korea.<br /><searchLink fieldCode="AU" term="%22Shin+JS%22">Shin JS</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Healthcare Business Unit, Samyang Foods, Seoul, 02737 Korea.<br /><searchLink fieldCode="AU" term="%22Bae+JE%22">Bae JE</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan, 48513 Korea.<br /><searchLink fieldCode="AU" term="%22Choi+HW%22">Choi HW</searchLink>; Department of Food and Nutrition, Jeonju University, Jeonju, 55069 Korea.<br /><searchLink fieldCode="AU" term="%22Baik+MY%22">Baik MY</searchLink>; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.
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  Data: <searchLink fieldCode="JN" term="%229816587%22">Food science and biotechnology</searchLink> [Food Sci Biotechnol] 2026 May 07; Vol. 35 (8), pp. 2219-2227. <i>Date of Electronic Publication: </i>2026 May 07 (<i>Print Publication: </i>2026).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Korean+Society+of+Food+Science+and+Technology%22">Korean Society of Food Science and Technology </searchLink><i>Country of Publication: </i>Korea (South) <i>NLM ID: </i>9816587 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2092-6456 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2212267708%22">12267708 </searchLink><i>NLM ISO Abbreviation: </i>Food Sci Biotechnol <i>Subsets: </i>PubMed not MEDLINE
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      – Type: doi
        Value: 10.1007/s10068-026-02170-4
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      – Code: eng
        Text: English
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              M: 05
              Text: 2026 May 07
              Type: published
              Y: 2026
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