Physicochemical Properties of Dongchimi Added with Gatt (Brassica juncea) |
Park, Jung-Eun
(Department of Food Science and Nutrition, Dankook University)
Moon, Sung-Won (Faculty of Culinary Art & Food Technology, Youngdong University) Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) |
1 |
Effects of fermentation temperature on the sensory, physicochemical and microbiological properties of Kakdugi
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2 |
Studies on the nonvolatile organic acids in kimchies fermented at different temperatures
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3 |
Effects of Omija (Schizandra chinensis Baillon) on quality of Nabak kimchi during fermentation
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4 |
Effect of onion on Donchimi fermentation
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5 |
Effect of fermentation temperature on free sugar, organic acid and volatile compounds of Kakdugi
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6 |
Color measurement of kimchi juice for quality evaluation of Korean cabbage kimchi during fermentation at low temperature
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7 |
Quality evaluation of Korean cabbage kimchi by instrumentally measured color values of kimchi Juice
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8 |
Proxinate, sugar and amino acid compositions of dolsan leaf mustard (Brassica juncea)
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9 |
Contents of carotenoids and chlorophylls in dolsan leaf mustard (Brassica juncea)
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10 |
Purification and characterization of myrosinase in dolsan leaf mustard (Brassica juncea) and changes in myrosinase activity during fermentation of leaf mustard kimchi
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11 |
Isolation of lactic acid bacteria from Donchimi juice and lactic acid fermentation using mixed fruit and vegetable juices
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12 |
Changes in chlorophylls and carotenoids of mustard leaf kimchi during fermentation and their antioxidative on the lipid oxidation
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13 |
Non-volatile organic acids, mineral, fatty acids and fiber compositions in dolsan leaf mustard (Brassica juncea)
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14 |
Standardization of kimchi and related products (2)
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15 |
Changes in physicochemical characteristics and microbial populations during storage of lactic acid bacterial fermented vegetable yogurt
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16 |
Changes in the contents of sugars, organic acid, free amino acid and nucleic acid related compounds during fermentation of leaf mustard kimchi
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17 |
Effect of fermentation temperature on the physicochemical properties of mustard leaf (Brassica juncea) kimchi during various storage days
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18 |
A study on the flavor compounds of Dongchimi
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19 |
Food Analysis
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20 |
Use of dinitrosalycylic acid reagent for determination ofreducing sugars
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DOI |
21 |
Effect of reucing sugar content in Chinese cabbage on kimchi fermentation
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22 |
Pre-heating treatment for prevention of tissue softening of radish root kimchi
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23 |
Effect of Licorice root (Glycyrrhiza Uralensis Fischer) on Dongchimi fermentation
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24 |
The changes of vitamin C content and the effect of galacturonic acid addition during kimchi fermentation
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25 |
A study of enzyme system during kimchi fermentation
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26 |
Effect of Bamboo (Pseudosasa japonica Makino) leaves on the quality and sensory characteristics of Dongchimi
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