과제정보
본 연구는 중소기업진흥원 기본연구사업의 지원에 의해 이루어진 것이며, 그 지원에 감사드립니다.
참고문헌
- Chang MS, Cho SD, Kim GH. 2010. Physicochemical and sensory properties of Kimchi (Korean pickled cabbage) prepared with various salts. Korean J. Food Preserv., 17:30-35
- Cho MC, Kwak JH, Jeong HB, Jang SW, Park SH, Kwon YS, Kim CW, Choi MS, Han JW, Han JH, Kim DY, Lee SY, Lee OJ, Kim DS, Lee HE, Huh YC, Yang EY. 2020. Overview of Korean Vegetable Breeding: Past, Present and Future. Korean J. Breed. Sci. Special Issue: 112-143
- Choi EJ, Jeang MC, Ku KH. 2015a. Effect of seasonal cabbage cultivar on the quality characteristics of salted-Kimchi cabbages during storage period. Korean J. Food Preserv., 22:303-313
- Choi EJ, Chung YB, Han AR, Chun HH. 2015b. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage. J. Korean Soc. Food Sci. Nutr., 44(11):1715-1724
- Han ES, Seok MS, Park JH, Jo MS, Lee HJ. 1998. Quality changes of brine during brine salting of highland baechu. Food Eng. Prog., 2:85-89
- Jang KH, Han JS. 1999. "Difference of Vertical Zonation of Agricultural Land Use on the Northwestern Slopes of Sobaek Mountains, Danyang County." J. Korean Geogr. Soc., 34(3):295-318
- Jeong JW, Park SS, Lim JH, Park KJ, Kim BK, Sung JM. 2011. Quality characteristics of Chinese cabbage with different salting conditions using electrolyzed water. J. Korean Soc. Food Sci. Nutr., 40(12):1743-1749
- Joo NY, Song TH, Lee SJ, Gook MC, Noh JP, Kang MJ. 2024. "Food Hygiene." Gyeonggi: PowerBook. 232-241
- Kim DK, Kim SY, Lee JK, Noh BS. 2000. Effects of xylose and xylitol on the organic acid fermentation of Kimchi. Korean J. Food Sci. Technol., 32:889-895
- Kim YW, Jeong JK, Lee SM, Kang SA, Lee DS, Kim SH, Park GY. 2009. "Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage." J. Korean Soc. Food Sci. Nutr., 38(12):1767-1772
- Korea Agricultural News. Nationwide Hanaro Mart Sale on Salted Napa Cabbage and Kimchi Products. Reporter Yoo Eun-young (you@newsfarm.co.kr). Published on April 13, 2021, at 17:38.
- Ku KH, Jeong MC, Chung SK. 2013. Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Sci. Ind., 46:2-11
- Lee JH. 2008. Kimchi from Korean Traditional Food to Global Food. Food Sci. Ind., 41:23-27
- Lee JY, Woo KS, Seo JH, LeeYY, Lee BW, Kim MH, Kang MS, Kim HJ. 2021. "Physicochemical Qualities and Physiological Activities of Black Soybeans by Cultivation Area and Cultivars". J. Korean Soc. Food Sci. Nutr., 50(1):29-35
- Lee MK, Yang HJ, Woo HN, Lee YK, Moon SW. 2011. "Changes in Cabbage Tissue and Salt Content According to Salting Methods." Korean J. Food Sci. Nutr., 40(8):1184-1188
- Park JA, Heo GY, Lee JS, Oh YJ, Kim BY, Mheen TI, Kim CK, Ahn JS. 2003. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol., 39:45-50
- Park JH, Kim HY, Kim Je, Cho YS, Kim KM, Jang HW, Hwang Y. 2020. Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator. Food Eng. Prog., 24(3):207-213
- Ricciardi, A., Parente, E., Tramutola, A., Guidone, A., lanniello RG., Pavlidis, D., Tsakalidou, E. & Zotta, T. 2015. Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups. Ann. Microbiol., 65:1649-1658
- Shim YH, Ahn GJ, Yoo CH. 2003. Characterization cf salted Chinese cabbage in relation to salt content, temperature and time. Korean J. Food Cook. Sci., 19(2):210-215
- Song HY, Cheon SH, Yoo SR, Chung YB, Seo HY. 2016. Changes in quality characteristics of salted Kimchi cabbageand kimchi paste during storage. Korean J. Food Preserv.. 23(4):459-470
- Song JH, Kim DW, Oh HY, Yun JT, Kuk YI, Yang KY. 2023. "Comparison of the Nutritional and Functional Compounds in Naked Oats (Avena sativa L.) Cultivated in Different Regions". Korean J. Crop Sci., 68(4):402-412
- Yu CH. 2023. Analysis of distribution channel selection according to the characteristics of consumer purchasing kimchi. J. Korea Acad.-Ind. Coop. Soc., 24:280-289
- Yun JY, Jeong JK, Moon SM, Park KY. 2014. Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi. J. Korean Soc. Food Sci. Nutr., 43(7):1081-1087
- Jeong MK, Kim WT, Park YG, Park JW, Nam HJ, No SJ, Kim DJ. 2023. Consumers' Kimchi-making Intentions and Major Vegetables Supply Outlook for 2023. Korea Rural Economic Institute (KREI). KREI Agricultural Policy Focus, No. 218. Available from: https://eiec.kdi.re.kr/policy/domestic View, [accessed 2024 May 30]
- Ministry of Food and Drug Safety (MFDS). 2023a. Food code 2024. Available from: http://www.foodsafetykorea.go.kr/foodcode/, [accessed 2024. 5. 15.]
- Ministry of Food and Drug Safety (MFDS). 2023b. Food code 2024. Available from: https://www.mfds.go.kr/brd/m_231/view.do?seq=33059&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=1, [accessed 2024. 5. 15.]
- National Agricultural Products Quality Management Service. 2020. Announcement No. 2020-6 by the National Agricultural Products Quality Management Service. Standard for salted cabbage, No. T104. Available from: https://www.naqs.go.kr›bbsDownload. [accessed 2024. 5. 15.]