References
- Jo, E.J. and Shin, D.H. (1998) Study on the chemical compositions of sun-dried, refined, and processed salt produced in chonbuk area. Korean J. Food Hyg. Safety, 13, 360-364
- Shin, D.H., Jo, E.J. and Hong, J.S. (1999) Chemical composition of imported table salts and kimchi preparation test. Korean J. Food Hyg. Safety, 14, 277-281
- Gill, W.S. (1999) Application and present conditions of salt processing in korea. J. East Asian Dietary Life, 9, 247-256
- Kim, Y.S. (1999) The application method of bamboo salt and health in the pollution period. J. East Asian Dietary Life, 9, 257-260
- Hahn, Y.S. (2003) Effect of salt type and concentration on the growth of lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol., 35, 743-747
- Hahn, Y.S., Oh, J.Y. and Kim, Y.J. (2002) Characteristics of low salt kimchi prepared with salt replacement during fermentation. Korean J. Food Sci. Technol., 34, 647-651
- Jang, S.Y. and Jeong, Y.J. (2005) Effect of chitosan-liquid calaium addition on the quality of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr., 34, 715-720 https://doi.org/10.3746/jkfn.2005.34.5.715
- Hawer, W.D., Ha, J.H., Seo, H.N., Nam, Y.J. and Shin, D.W. (1988) Changes in the taste and flavour compounds of kimchi during fermentation. Korean J. Food Sci. Technol., 20, 511-517
- Pyo. Y,H,, Kim, J.S. and Hahn, Y.S. (2000) Volatile compounds of mustard leaf(Brassica juncea) kimchi and their changes during fermentation. Korean J. Food Sci. Technol., 32, 56-61
- Kim, N.H., Kim, S.D. and Kim, K.S. (2000) Effect of salting conditions on the fermentation and quality of dandelion(Tataxacum platycarpum D.) kimchi. Korean J. Food Sci. Technol., 32, 1142-1148
- Kim, S.Y. and Kim, K.O. (1989) Effect of sodium chloride concentrations and storage periods on characteristics of kakdugi. Korean J. Food Sci. Technol., 21, 370-374
- Jo, Y.B., Choi, H.J., Baik, H.S. and Jun, K.K. (1997) Evaluation of optimum conditions for the elerofisusion between Lactobacillus sp. JC 7 isolated from kimchi and Lactobacillus acidophilus 88. Korean. J. Appl, Microbiol, Biotechnol., 25, 121-128
- Ko, Y.D., Kim, H.J., Jun, S.S. and Sung, N.J. (1994) Development of control system for kimchi fermentation and storage using refrigerator. Korean J. Food Sci. Technol., 26, 199-208
- Cho, Y. and Rhee, H.S. (1991) Effect of lactic acid bacteria and temperature on kimchi fermentation(II). Korean J. Soc. Food. Sci., 7, 89-95
- Choi, H.S. (1995) The life of korean, kimchi. Mil-al. Seoul, p.181
- Kim, Y.A., Rhee, S.H., Jeong, K.Y., Park, K.Y. and Moon, S.H. (2002) Effect of storage temperature and packing method on the fermentation characteristics of kakdugi. J. Korean Soc. Food Sci. Nutr., 31, 971-976 https://doi.org/10.3746/jkfn.2002.31.6.971
- Park, H.J., Kim, S.I., Lee, Y.K. and Han, Y.S. (1994) Effect of green tea on kimchi quality and sensory characteristics. Korean J. Soc. Food Sci., 10, 315-321
- Kim, M.R., Mo, E.K., Kim, J.H., Lee, K.J. and Sung, C.K. (1995) Effect of hot water extract of natural plants on the prolongation of optimal fermentation time of kakdugi. J. Korean Soc. Food Sci. Nutr., 28, 365-370
- Kim, S.J., Kim, H.L. and Ham, K.S. (2005) Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv., 12, 395-401
- Park, M.W. and Park, Y.K. (1998) Changes of physicochemical and sensory chracteristics of oiji(Korean pickled cucumbers) prepared with different salts. J. Korean Soc. Food Sci. Nutr., 27, 419-424
- Han, G.J., Son, A.R., Lee, S.M., Jung J,K, Kim S,H and Park K.Y. (2009) Improvement quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked(guwun) salt. J. Korean Soc. Food Sci. Nutr., 38, 996-1002 https://doi.org/10.3746/jkfn.2009.38.8.996
- Bae, I.H., Choi, S.H. and Choi, H.Y. (2002) Fermentation characteristics of kimchi supplemented with cheese. Korean J. Microbial. Biotechnol., 30, 415-419
- Park, J.A., Heo, G.Y., Lee, J.S., Oh, Y,J., Kim, B.Y., Mheen, T.I., Kim, C.K. and Ahn, J.S. (2003) Change of microbial communities in kimchi fermentation at low temperature. Korean J. microbiol., 39, 45-50
- Ku, K.H., Kang, K.O. and Kim, W.J. (1998) Some quality changes fermentation of kimchi. Korean J. Food Sci. Technol., 23, 476-482
- Choi, S.Y., Kim, Y.B., Yoo, J.Y., Lee, I.S., Chung, K.S. and Koo, Y.J. (1990) Effect of temperature and salts concentration of kimchi manufacturing on storage. Korean J. Food Sci. Technol., 22, 707-710
- Kim, Y.J., Hong, S.I., Park, N.Y. and Chung, T.Y. (1994) Effect of packaging material on quality of kimchi during storage. Korean J. Food Sci. Technol., 26, 62-67
- Chung, D.O., Park, I.D. and Kim, J.O. (2002) Quality changes of rosemary-onion kimchi by packaging materials during storage. Korean J. Food Sci. Technol., 34, 1043-1047
- Kim, H.O. and Rhee, H.S. (1975) Studies on the nonvolatile organic acids in kimchi fermented at different temperatures. Korean J. Food Sci. Technol., 7, 74-81
- Han, G.J. and Jang, M.S. (2008) Quality characteristics of aralia continentalis kitagaqa leaf-kimchi as affected by storage time. J. Korean Soc. Food Sci. Nutr., 37, 1202-1207 https://doi.org/10.3746/jkfn.2008.37.9.1202
- Rhee, H.S., Lee, C.H. and Lee G.J. (1987) Changes in the chemical composition and textural properties of korean cabbage during salting. Korean J. Soc. Food Sci., 3, 64-70
- Hong, S.I., Park, J.S. and Park, N.H. (1995) Quality changes of commercial kimchi products by different packaging methods. Korean J. Food Sci. Technol., 27, 112-118
- Ahn, S.J. (1988) The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from kimchi. Korean J. Food. Soc. Food. Sci., 4, 39-50
- Bang, B.H., Seo, J.S. and Jeong, E.J. (2008) A method for maintaining good kimchi quality during fermentation. Korean J. Food & Nutr., 21, 51-55
- Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol., 16, 443
- Lee, M.S., Oh, K.T., Kim, Y.J. and Park, R.D. (2006) Change in quality of calcium-fortified kimchi during fermentation. J. Chitin Chitosan. 11, 213-217
- Han, H.U., Lim, H.R. and Park, H.K. (1990) Determination of microbial community as and indicator of kimchi fermentation. Korean J. Food Sci. Technol., 22, 26-32
- Kim, D.K., Kim, S.Y., Lee, J.K. and Noh, B.S. (2000) Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol., 32, 889-895
- Kim, Y.S. and Shin, D.H. (2008) Hygienic superiority of kimchi. Korean J. Food Hyg. Safety, 23, 91-97
- Kim, S.H. (1991) Comutagenic and antimutagenic effects of kimchi components. PhD Dissertation, Pusan National University.
- Ha., H.O. (1997) Studies on the development of functional and low sodium kimchi and physiological activity of salts. PhD Dissertation, Pusan National University.