Results 21 to 30 of about 11,096 (207)
BCIT Environmental Public Health Journal, 2015 Background: The increasing number of kimchi consumers in Metro Vancouver raises food safety concerns over the kimchi being out in the ambient temperature. Although kimchi is known to have lactic acid pro-ducing bacteria as its normal flora, environmental health officers have no specific reference to the change in pH with respect to time.
Daniel Park +3 more
openaire +2 more sources
Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota. [PDF]
Microbiol SpectrKimjang kimchi is traditionally made in Korea in autumn to preserve vegetables during colder winter times after the harvest. Kimjang is an important societal tradition in which families and communities come together to process vegetables, such as cabbage,
Van Beeck W +13 more
europepmc +2 more sources
Fermented Vegetables: Kimchi and Its Health Benefits [PDF]
, 2021 : Kimchi is a fermented and salted vegetable dish common in Korea. Kimchi comes in just as many variations as there are vegetables and almost any vegetable can be fermented.
Rumila Sitaram Kumar +2 more
core +1 more source
Exploring the philosophical values of kimchi and kimjang culture
Journal of Ethnic Foods, 2022 Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa).
Reggie Surya, Anne Ga-Yeon Lee
doaj +1 more source
Molecules, 2018 Bachu (Chinese cabbage) kimchi, a Korean traditional fermented dish, were prepared with or without the addition of glutinous (waxy) rice paste and their characteristics including pH, total bacteria count, total starch content, sugar metabolites, and ...
Duyun Jeong +2 more
doaj +1 more source
Effects of kimchi on human health: a scoping review of randomized controlled trials
Journal of Ethnic Foods, 2023 Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clinical studies of kimchi and to estimate the ...
Eunhye Song +6 more
doaj +1 more source
The viability of bifidobacteria introduced into kimchi [PDF]
Letters in Applied Microbiology, 1999 The viability of bifidobacteria in mul-kimchi, a type of kimchi with added water, was investigated under various conditions. When a mul-kimchi preparation was inoculated with five strains of Bifidobacterium at a concentration of 10(7) cfu ml-1, Bif. longum JK-2 showed the highest viability, maintaining a population of 10(6) cfu ml-1 after 1 week at 4 ...
S K, Lee, G E, Ji, Y H, Park
openaire +2 more sources
Microbial Ecology of Watery Kimchi [PDF]
Journal of Food Science, 2015 Abstract The biochemistry and microbial ecology of 2 similar types of watery ( mul ) kimchi, containing sliced and unsliced radish and vegetables ( nabak and dongchimi , respectively), were ...
Kyung, Kyu Hang +9 more
openaire +3 more sources
Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai
Journal of Ethnic Foods, 2023 Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage
David Nugroho +7 more
doaj +1 more source
Cogent Food & Agriculture, 2016 The effects of the combined use of cell-free supernatant (CFS) and grape seed extract (GSE) in inhibiting the growth of pre-existing and inoculated foodborne bacteria on mixed, ready-to-eat (RTE) baby leaf vegetables were examined.
Keon Jin Lee +3 more
doaj +1 more source