Effects of Gamma Irradiation on the Fermentative Microorganisms and Lactate Dehydrogenase Activity in Kimchi at Different Fermentation Stages |
Yook, Hong-Sun
(Department of Food and Nutrition, Chungnam National University)
Kim, Dong-Ho (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Song, Hyun-Pa (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Lee, Hyun-Ja (Department of Home Economics, Hankyong National University) Byun, Myung-Woo (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) |
1 |
Enhancement of preservation charcateristics of Meju, and intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation
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DOI ScienceOn |
2 |
Fermentation and nutrient availability
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DOI ScienceOn |
3 |
Fermentation and nutrient availability
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DOI ScienceOn |
4 |
Biochemical, mictobiological, and nutritional aspects of Kimchi (Korean fermented vegetable products)
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DOI ScienceOn |
5 |
Food fermentation: role of microorganisms in food production and preservation
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DOI ScienceOn |
6 |
Lactic acid fermented foods and their benefits in Asia
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DOI ScienceOn |
7 |
Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid
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8 |
Evaluation of gamma irradiation for extending the shelf life of Kimchi
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9 |
Lactic acid fermented foods and their benefits in Asia
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DOI ScienceOn |
10 |
Changes in microbiological and general quwlities in gamma irradiated Doenjang (fermented soybean paste)
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11 |
Effects of gamma irradiation on the hydrolytic enzyme activities of Korean soybean-based fermented food
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12 |
Classification ofn fermented fodds: workdwide review of household fernentation techniques
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DOI ScienceOn |
13 |
Biochemical, mictobiological, and nutritional aspects of Kimchi (Korean fermented vegetable products)
/
DOI ScienceOn |
14 |
Studies on lactate dehydrogenase of Lactobacillus plantarum spp. involved in lactic acid biosynthesis usting permeabilized cells
/
DOI ScienceOn |
15 |
Enhancement of preservation charcateristics of Meju, and intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation
/
DOI ScienceOn |
16 |
Effect of gamma irradiation on the activity of Korean soybean fermented foods, Chungkookjang and Doenjang
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DOI ScienceOn |
17 |
The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of Kimchi packages
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DOI ScienceOn |
18 |
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19 |
Evaluation of gamma irradiation for extending the shelf life of Kimchi
/
|
20 |
Food fermentation: role of microorganisms in food production and preservation
/
DOI ScienceOn |
21 |
Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid
/
|
22 |
Changes in microbiological and general quwlities in gamma irradiated Doenjang (fermented soybean paste)
/
|
23 |
Effect of gamma irradiation on the activity of Korean soybean fermented foods, Chungkookjang and Doenjang
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DOI ScienceOn |
24 |
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25 |
High-dose irradiation: Wholesomeness of food irradiated with doses above 10kGy
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26 |
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27 |
Effect of gamma irradiation on the hydrolytic enzyme activities of Korean soybean-based fermented food
/
|
28 |
The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of Kimchi packages
/
DOI ScienceOn |
29 |
High-dose irradiation: Wholesomeness of food irradiated with doses above 10kGy
/
|
30 |
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31 |
Studies on lactate dehydrogenase of Lactobacillus plantarum spp. involved in lactic acid biosynthesis usting permeabilized cells
/
DOI ScienceOn |
32 |
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33 |
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34 |
Classification of fermented fodds: worldwide review of household fernentation techniques
/
DOI ScienceOn |