Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi |
Lee, Myung-Ye
(Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University)
Kim, Soon-Dong (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University) |
1 |
Preparation and characteristics of calcium lactate form black snail
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DOI ScienceOn |
2 |
Effects of sugars addition on physiochemical characteristics and sensory evaluation of kimchi
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3 |
A study on commercial kimchi consumption of housewives in seoul and chungbuk area
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4 |
Effects of sugars addition on physiochemical characteristics and sensory evaluation of kimchi
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5 |
A survey on the notion and intake of kimchi among college women
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6 |
A survey on the notion and intake of kimchi among college women
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7 |
Changes of chemical composition and microflora in commercial kimchi
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8 |
Changes in the taste and flavour compounds of kimchi during fermentation
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9 |
A study on commercial kimchi consumption of housewives in seoul and chungbuk area
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10 |
Effect of calcium powder addition on the quality characteristics of kimchi
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DOI ScienceOn |
11 |
Effects of sepiaeos addition on the quality of kimchi during fermentation
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12 |
A study on the material ration of kimchi products of seoul and chumg cheong area and chemical properties if the fermented kimchi
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13 |
Effects of Prunus mume Sie. extract on growth of lactic acid bacterial isolated from kimchi and preservation ofn kimchi
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14 |
Effect of preservatives and heat treatment on the storage of low-salt kimchi
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15 |
Changes in enzyme activities and population of lactic acid bacteria during the kimchi fermentationm supplemented with water extract of pine needle
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16 |
Changes of chemical composition and microflora in commercial kimchi
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17 |
Changes in enzyme activities and population of lactic acid bacteria during the kimchi fermentation supplemented with water extract of pine needle
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18 |
Changes in enzyme activities and salted chinese cabbageand kimchi during salting and fermentation
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19 |
Effects of chitosan and organic acid salts on the shelf-life and pectin fraction of kimchi during fermentation
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20 |
Effects of crab shell on shelf-life enhancement of kimchi
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21 |
Changes in enzyme activities and salted chinese cabbageand kimchi during salting and fermentation
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22 |
Quality characteristics of kimchi prepared with major spring chinese cabbage culticars
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23 |
Effect of water extracts of shellfish shell on fermentaion an calcium content of kimchi
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DOI ScienceOn |
24 |
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25 |
Effect of packaging material on quality of kimchi during storage
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26 |
Antimicrobial effects of lactates: a review
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27 |
Effect of salting in salt solution added calcium chloride on the fermentation of baechu kimchi
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28 |
Changes in the taste and flavour compounds of kimchi during fermentation
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29 |
Characteristics of low-salt kimchi prepared with salt replacement during fermentation
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30 |
Effect of lactic acid bacterial and temperature on kimchi fermentation (Ⅱ)
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31 |
Effects of Mg and Ca salts on changes of pectic substance during salting of radish root and its crips palatabiliyy
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DOI |
32 |
Effects of sepiaeos addition on the quality of kimchi during fermentation
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33 |
Effects of calcium lactate and acetate on the fermentation of kimchi
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34 |
A new freshwater prosobranch snail (Mesogastropoda pleuroceridae) from Korea
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35 |
Effects of calcium powder addition on the quality characteristics of kimchi
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DOI ScienceOn |
36 |
Changes of the lactic acid bacteria and selective inhibitory substances against homo an dhetero lactic acid bacteria isolated from iknchi
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37 |
A study on the material ration of kimchi products of seoul and chumg cheong area and chemical properties if the fermented kimchi
/
|
38 |
Effect of salt-fermented fish and chitosan addition on the pectic substance and the textue changes of kimchi during fermentation
/
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39 |
Effects of Prunus mume Sie. extract on growth of lactic acid bacterial isolated from kimchi and preservation of kimchi
/
|
40 |
Effect of preservatives and heat treatment on the storage of low-salt kimchi
/
|
41 |
Effects of chitosan and organic acid salts on the shelf-life and pectin fraction of kimchi during fermentation
/
|
42 |
Effect of crab shell on shelf-life enhancement of kimchi
/
|
43 |
Effect of water extracts of shellfish shell on fermentaion an calcium content of kimchi
/
DOI ScienceOn |
44 |
A new freshwater prosobranch snail (Mesogastropoda pleuroceridae) from Korea
/
|
45 |
Preparation and characteristics of calcium lactate form black snail
/
DOI ScienceOn |
46 |
Quality characteristics of kimchi prepared with major spring chinese cabbage culticars
/
|
47 |
/
|
48 |
Effects of calcium lactate and acetate on the fermentation of kimchi
/
|
49 |
Effect of packaging material on quality of kimchi during storage
/
|
50 |
Antimicrobial effects of lactates: a review
/
|
51 |
Effects of Mg and Ca salts on changes of pectic substance during salting of radish root and its crips palatabiliyy
/
DOI |
52 |
Characteristics of low-salt kimchi prepared with salt replacement during fermentation
/
|
53 |
Effect of lactic acid bacterial and temperature on kimchi fermentation (Ⅱ)
/
|
54 |
Effects of salt-fermented fish and chitosan addition on the pectic substance and the textue changes of kimchi during fermentation
/
|
55 |
Effect of salting in salt solution added calcium chloride on the fermentation of baechu kimchi
/
|
56 |
Changes of the lactic acid bacteria and selective inhibitory substances against homo and hetero lactic acid bacteria isolated from kimchi
/
|
57 |
Contentes of pectic substance and minerals and textural properties of leek added kimchi during fermentation
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58 |
Cell wall monosaccharide changes during softening of brined cucumber mesocarp tissue
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DOI |
59 |
The changes of pectic substances and enzyme activity, texture, micro-structure of anchovy added kimchi
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