Results 91 to 100 of about 11,096 (207)
Applied Food ResearchFreeze dried and powdered (FDP) kimchi may retain the health benefits of fresh kimchi, while ensuring shelf and transport stability. Good quality fermented vegetable products that are also shelf and transport stable is a major goal for the fermented ...
J. Webster +5 more
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Effect of hydrocolloids on the rheological properties and stability of kimchi seasoning
International Journal of Food PropertiesPreventing the separation between kimchi seasoning (KS) and salted vegetables during distribution presents a crucial challenge in the kimchi industry. Therefore, we investigated the effects of xanthan gum (XG), guar gum (GG), and L-carrageenan (LC) at ...
Hae-Il Yang +6 more
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, 2016 This study was carried out to investigate the effectiveness of Leuconostoc mesenteroides isolated from octopus baechu kimchi as a potential starter for seafood kimchi. L. mesenteroides is lactic acid bacterium currently used as a starter
Mi-Soon Jang +3 more
core +1 more source
Journal of Agriculture and Food ResearchKimchi, a traditional Korean fermented food, is valued for its health-promoting properties, primarily attributed to lactic acid bacteria (LAB). Starter cultures are increasingly recognized as a practical solution for achieving standardization in ...
Namhee Kim +8 more
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Journal of Food Quality, 2017 In this study, the changes in pH, organic acid content, acidity, and salinity of kimchi prepared at 0 days, stored 1–8 weeks at 4 and 10°C, and stored at room temperature for two days were analyzed.
Su-Yeon You +3 more
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BMJ OpenObjective Previous animal studies have shown the anti-obesity effect of kimchi-derived probiotic lactic acid bacteria. However, only a few epidemiological studies have investigated the association between kimchi consumption and obesity. Therefore, we aim
Sangah Shin +3 more
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Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation
ACS Omega, 2023 Ju-Young Lim +8 more
doaj +1 more source
Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
Applied Biological ChemistryWatery kimchi is a traditional fermented food served with its soup. In this study, we collected 21 samples of yeolmu mul kimchi (YMK), dongchimi (DC), and nabak kimchi (NK), respectively, which are the most popular watery kimchi in Korea.
Hyosun Park +4 more
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HeliyonGarlic (Allium sativum) is a key ingredient in Korean cuisine, particularly in the preparation of kimchi, contributing to its flavor and taste. Garlic has been a potential resource for lactic acid bacteria (LAB) in kimchi. However, the mechanism by which
Ha-Young Jang +4 more
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Change of color of Baechu—kimchi and Jogi—baechu—kimchi during fermentation.
Change of color of Baechu—kimchi and Jogi—baechu—kimchi during fermentation.
Mi-Sun Kwak (18072827) +6 more
core +1 more source