Results 11 to 20 of about 11,096 (207)
Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi
Foods, 2019 In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC).
Jun-Hee Lee +4 more
doaj +2 more sources
Antiobesity effects of kimchi in diet-induced obese mice [PDF]
Journal of Ethnic Foods, 2015 Background: The present study was investigated to confirm the antiobesity effect of kimchi in high-fat diet-induced obese C57BL/6 mice. Methods: Mice in the high-fat diet (HFD) group, standardized kimchi (S-Kimchi) group, and Korean commercial kimchi (D ...
Meizi Cui +8 more
doaj +2 more sources
Korean kimchi: promoting healthy meals through cultural tradition
Journal of Ethnic Foods, 2017 Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices.
Nobuko Hongu +5 more
doaj +2 more sources
Metabolic shift during fermentation in kimchi according to capsaicinoid concentration
HeliyonThe cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper.
Young Bae Chung +7 more
doaj +2 more sources
EFFECT OF KIMCHI INTAKE ON LIPID PROFILES AND BLOOD PRESSURE [PDF]
Kidney Research and Clinical Practice, 2012 Kimchi is a Korean fermented vegetable and has recognized as a healthy food. Some interventional studies have reported an inverse association between kimchi intake and higher lipid levels in healthy and obese people.
Hyun Ju Kim +3 more
doaj +2 more sources
This is about the time of year when I get the sudden and irresistible urge to make kimchi.
Chris von Csefalvay
core +3 more sources
A Personalized, Symptom-Based Approach to Boost Research Participation in Hospitalized Older Adults. [PDF]
J Am Geriatr SocRecruitment of older adults for inpatient research on geriatric syndromes such as delirium can be challenging. Using input from hospitalized adults and a community panel, we improved recruitment for a prospective, observational study by shifting discussions from clinical terms to focus on symptoms personally meaningful to hospitalized adults.
Ceriani N +4 more
europepmc +2 more sources
Effects of sweetener on the quality characteristics of radish kimchi during fermentation
Cogent Food & Agriculture, 2023 Kimchi, a traditional fermented food in Korea, has gained global attention owing to its health benefits. Herein, we determined the fermentation and quality characteristics of radish kimchi containing different sweeteners using physicochemical and sensory
Yun-Jeong Choi +4 more
doaj +1 more source
The Conversation: Kombucha, kimchi and yogurt: how fermented foods could be harmful to your health.
, 2019 The article was republished by The Independent, The Times, Scottish Daily Mail, Irish Daily Mail, Daily Mail and Inverse. https://theconversation.com/kombucha-kimchi-and-yogurt-how-fermented-foods-could-be-harmful-to-your-health ...
Mohammed, M.
core +6 more sources
Heliyon, 2023 Yersinia enterocolitica is occasionally detected in kimchi, a traditional food prepared from fermented vegetables. Changes in growth properties of Y. enterocolitica during kimchi fermentation are largely unknown.
Su-Ji Kim +5 more
doaj +1 more source