Results 41 to 50 of about 11,096 (207)

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Kimchi and its antiobesity and anticancer functions

Journal of Ethnic Foods
Kimchi is a Korean traditional vegetable fermented food with lactic acid bacteria (LAB). Fermented kimchi contains live LAB (probiotics), dietary fibers (prebiotics) and dead LAB and fermented metabolites (postbiotics), and it may have various health ...
Kun-Young Park, Geun-Hye Hong, So-Young Lee, Yeon-Jun Lee   +3 more
doaj   +1 more source

Internet of Things and blockchain applications in food audit, authenticity, and traceability: A systematic review

Food Biomacromolecules, EarlyView.
Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Starter Cultures for Kimchi Fermentation

Journal of Microbiology and Biotechnology, 2015
Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the ...
Mo-Eun, Lee, Ja-Young, Jang, Jong-Hee, Lee, Hae-Woong, Park, Hak-Jong, Choi, Tae-Woon, Kim   +5 more
openaire   +2 more sources

Kimchi Museum

, 2013
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 ...
Hacker, Randi
core   +1 more source

Paraben Exposure in the General Taiwanese Population: Reference Values, Personal Care Products, and Cumulative Risk Assessment

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Parabens (parahydroxybenzoates), which are frequently used as preservatives in pharmaceuticals, foodstuffs, and personal care products, have recently attracted considerable attention due to their adverse health effects and endocrine‐disrupting properties.
Jung‐Wei Chang, Yen‐Hsuan Huang, Hsin‐Chang Chen, Vinoth Kumar Ponnusamy, Wan‐Ting Chang, Po‐Chin Huang   +5 more
wiley   +1 more source

Probiotic Lactobacilli ameliorate alcohol-induced hepatic damage via gut microbial alteration

Frontiers in Microbiology, 2022
Alcoholic liver disease (ALD), which includes fatty liver, cirrhosis, steatosis, fibrosis, and hepatocellular carcinoma, is a global health problem. The probiotic effects of lactic acid bacteria (LAB) are well-known; however, their protective effect ...
Juseok Kim, Juseok Kim, Seong Woo Ahn, Seong Woo Ahn, Joon Yong Kim, Joon Yong Kim, Tae Woong Whon, Seul Ki Lim, Byung Hee Ryu, Nam Soo Han, Hak-Jong Choi, Seong Woon Roh, Seong Woon Roh, Se Hee Lee   +13 more
doaj   +1 more source

The effects of cryoprotectants on the freezing storage of kimchi sauce during long-term distribution and its feasibility for the preparation of kimchi

International Journal of Food Properties
This study evaluated the feasibility of using frozen kimchi sauce prepared with cryoprotectants (Car: carrageenan and Tre: trehalose) for long-term distribution and subsequent production. Kimchi quality correlated with kimchi sauce quality.
Sejun Park, SangYoon Lee, Ye-Won Kim, Sung Hee Park, Mi-Ai Lee, Mi-Jung Choi   +5 more
doaj   +1 more source

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Foods, 2021
White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture.
Mi-Ju Kim, Seong-Eun Kang, Chang Hee Jeong, Sung-Gi Min, Sung Wook Hong, Seong Woon Roh, Deok-Young Jhon, Tae-Woon Kim   +7 more
doaj   +1 more source

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source