Results 101 to 110 of about 11,096 (207)

Fusion application in Turkish cuisine: Kimchi example [PDF]

Yüksek Lisans TeziGeçmişten günümüze fermente ürünler önemini koruyarak ve arttırarak günlük beslenmemizde yer almaktadır. Her toplum beslenme kültüründe fermente gıdalara üretilen ürünler doğrultusunda yer vermektedir. Kore mutfağı fermente ürünü baechu
Büyükyıldırım, Cemile
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Studi Pustaka Aktivitas Antidiabetes Pada Sayur Fermentasi Kimchi

, 2022
Kimchi merupakan makanan tradisional dari korea yang dibuat dengan proses fermentasi. Kimchi memiliki peran fungsional sebagai antidiabetes. Tujuan dari studi pustaka ini adalah untuk mengetahui potensi kimchi sebagai antidiabetes dan mekanisme komponen ...
Mochamad Nurcholis, STP.,MP.,Ph.D, Prof.Dr.Ir.Tri Dewanti Widyaningsih, M.,Kes, Roseva, Shaydalya Mutiara   +2 more
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Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi.

PLoS ONE
Baechu-kimchi is a traditional vegetable fermented food using kimchi cabbage (Brassica rapa) as the main ingredient. A wide variety of ingredients can be used in kimchi depending on the specific region and even household.
Gawon Lee, Sojeong Heo, Junghyun Park, Jung-Sug Lee, Do-Won Jeong   +4 more
doaj   +1 more source

Beneficial effects of fresh and fermented kimchi in prediabetic individuals.

, 2013
BACKGROUND: With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic ...
Choe, SJ, Kim, TH, Jeon, JY, Hwang, WS, Han, SJ, An, SY, Lee, MS, Yoon, JY, Kim, HJ, Ha, ES, Lee, HK, Lee, KW, Ok, CO, Kim, DJ   +13 more
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Antioxidant and anti-hepatitis A virus activities of Ecklonia cava Kjellman extracts

Heliyon
Ecklonia cava is a nutrient-rich algae species that contains abundant physiological phytochemicals, including peptides, carotenoids, fucoidans, and phlorotannins.
Ye-Sol Kim, Ki An Kim, Hye-Young Seo, Sung Hyun Kim, Hee Min Lee   +4 more
doaj   +1 more source

Effects of cryoprotectants on freeze–thaw stability and quality attributes of salted kimchi cabbage for kimchi processing during frozen storage

International Journal of Food Properties
Cryoprotectants, such as sugars and sugar alcohols, can mitigate freezing-induced damage in frozen kimchi. However, research on sugar-assisted salting in salted kimchi cabbage (SKC) remains limited.
Yun-Jeong Choi, Hee Eun Kim, Ye-Won Kim, Hyojin Kwon, Miran Kang, Sung Hyun Kim, Sung Hee Park, Mi-Ai Lee   +7 more
doaj   +1 more source

Fermentation patterns of leek Kimchi and chinese cabbage Kimchi

, 2001
For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp.
Dae Ook Kang, Jung Sook Lee, Won Keun Oh, Jong Seog Ahn, Hun Joo Lee, Yun Jung Oh, Tae Kang Kim, Soon Cheol Ahn, Tae Ick Mheen   +8 more
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Scientific knowledge and wisdom of kimchi: a blessing Korean

Journal of Ethnic Foods
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral ...
Dae Young Kwon, Kyung Rhan Chung, Chang Hyeon Lee, Soon-Hee Kim, James W. Daily, Sunmin Park   +5 more
doaj   +1 more source

Pengaruh Perlakuan Penggaraman Terhadap Sifat Fisikokimia Kimchi Mentimun [PDF]

Kimchi is an agricultural product made form fermented vegetables. Kimchi can be made with various types of vegetables such as Chinese cabbage, green mustard greens, cabbage, cucumber, radish and various other vegetables.
egra, saat, Ismandari, Titik, Hasriyuni, Hasriyuni, Nurjannah, Nurjannah, Chairiyah, Nurul, Pudjiwaty, Eko Hary   +5 more
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improving the experience of inexperienced Kimchi makers by providing a monitoring toolkit for Kimchi.

, 2019
학위논문(석사) - 한국과학기술원 : 산업디자인학과, 2019.2,[vii, 58 p. :]Fermentation is a multivariate process, the result of which sensitively varies according to the proportion of ingredients, storage temperature, and fermentation time.
Reyes Castro, Maria Jose
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