Results 161 to 170 of about 11,096 (207)
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Food Science and Biotechnology, 2022
Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were ...
Sung Gi Min, Hae-Yeong Kim, Mi-Ju Kim
exaly +3 more sources
Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were ...
Sung Gi Min, Hae-Yeong Kim, Mi-Ju Kim
exaly +3 more sources
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
Applied Microbiology and Biotechnology, 2014Kimchi, a traditional Korean food made by the fermentation of vegetables, has become popular globally because of its organoleptic, beneficial, and nutritional properties. Spontaneous kimchi fermentation in unsterilized raw materials leads to the growth of various lactic acid bacteria (LAB), which results in variations in the taste and sensory qualities
Se Hee Lee, Che Ok Jeon
exaly +3 more sources
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi
Food Research InternationalKimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation.
Seong-Eun Park +2 more
exaly +3 more sources
, 2016 Kimchi is the traditional and well-known ethnic fermented food in Korea. There are various types of Kimchi, depending on various raw materials and processing methods. Kimchi cabbage and radish are the most widely used as main ingredients.
Bong-Soo Noh +3 more
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Science, 2006 This is one of hundreds of 60-second radio spots created by the Center for East Asian Studies (CEAS) for Kansas Public Radio (KPR). The purpose of this outreach program is to introduce the people of Kansas to the culture and current issues of East Asia ...
Tsutsui, William +2 more
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Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi
Journal of Food Science and Technology, 2023This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used.
Hye Jin, Yu +4 more
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Food Science and Biotechnology, 2021
The bacteriophages (phages) in the watery kimchis (Baek-kimchi and Dongchimi) were characterized to determine the phage ecology of lactic acid bacteria (LAB). Kimchi obtained from the Seoul markets had an average of 2.1 log phage particles/mL, corresponding to 28% of the bacterial counts on a log scale. High counts of 5.5-6.5 log particles/mL of phages
Won-Jeong Park +2 more
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The bacteriophages (phages) in the watery kimchis (Baek-kimchi and Dongchimi) were characterized to determine the phage ecology of lactic acid bacteria (LAB). Kimchi obtained from the Seoul markets had an average of 2.1 log phage particles/mL, corresponding to 28% of the bacterial counts on a log scale. High counts of 5.5-6.5 log particles/mL of phages
Won-Jeong Park +2 more
openaire +2 more sources
The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages
Meat Science, 2005The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages).
Joo-Yeon, Lee, Benno, Kunz
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Performance Research, 2017
In this paper, I use the food-based performances of contemporary Korean-American, Berlin-based artist Kate-Hers Rhee to examine the knottiness of immigration and identity politics in contemporary Berlin. Rhee’s works offer taste (and smell) as a means of engaging otherness, using Korean food as a site of social exchange. I focus on Rhee’s 2011 project,
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In this paper, I use the food-based performances of contemporary Korean-American, Berlin-based artist Kate-Hers Rhee to examine the knottiness of immigration and identity politics in contemporary Berlin. Rhee’s works offer taste (and smell) as a means of engaging otherness, using Korean food as a site of social exchange. I focus on Rhee’s 2011 project,
openaire +1 more source