1 |
Yamaguchi, T and Yamashita, T : Mutagenicity of hydroperoxides of fatty acids and hydrocarbons. Agric. BioI. Chem., 44(7): 1675, 1980
DOI
|
2 |
Rhee, HS and Lee, GJ : Effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. Korean J. Dietary Culture, 9(1):53, 1994
|
3 |
Yoo, EJ., Lim, HS., Kim, JM., Song, SH and Choi, MR The investigation of chitosanoligosaccharide for prolongating fermentation period of Kimchi. J. Korean Soc. Food Sci. Nutr., 27(5):869, 1998
|
4 |
AOAC. : Official Method of Analysis, 15th ed. Association of official analytical chemists. Washington, D.C. USA, 1990
|
5 |
Rhee, HS : The measurement methods of the textural characteristics of fermented vegetables. Korean J. Soc. Food Sci., 11(1):83, 1995
|
6 |
Mheen, TI and Kwon, TW : Effect of temperature and salt concentration of Kimchi fermentation. Korean J. Food Sci. Technol., 16(4):443, 1984
|
7 |
Ryu, BM, Jeon, YS, Song, YS and Moon, GS : Physicochemical and sensory characteristics of anchovy added Kimchi. J. Korean Soc. Food Nutr., 25(3):460, 1996
|
8 |
Lee,JI, Cho, YS, Kang, KS and Seo, IK : Changes in physicochemical components and bacterial count during the fermentation of onion Kimchi. J. East Asian Soc. Dietary Life, 10(5):419, 2000
|
9 |
Cho, Y and Yi, JH : Effect of onion on Kimchi fermentation. Korean J. Soc. Food Sci., 8(4):365, 1992
|
10 |
Lee, SK, Shin, MS, Jong, DY, Hong, YH and Lim, HS : Changes of Kimchis contained different garlic contents during fennentation. Korean J. Food Sci. Technol., 21(1):68, 1989
|
11 |
Kang, KO, Ku, KH, Lee, JK and Kim, WJ : Changes in physical properties of Dongchimi during fennentation. Korean J. Food Sci. Technol., 23(3):262, 1991
|
12 |
Lee, YH and Lee, HS : The changes of pectic substances during the fennentation of Kimchis. Korean J. Soc. Food Sci., 2(1):54, 1986
|
13 |
Michael, GLH, Edith, JMF, Peter, CHH : Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet, 342, Oct. 23: 1007, 1993
|
14 |
Knorr, D : Use of chitinous polymers in food - A challenge for food research and development. Food Technol., 38(1):85, 1984
|
15 |
Millers, GL : Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem, 31(3):426, 1959
DOI
|
16 |
Park, BH, Cho, HS and Oh, BY : Physicochemical characteristics of Kimchi treated with chitosan during fermentation. Korean J. Human Ecology, 5(1):85, 2002
|
17 |
Jeon, YS, Ryun, BM, Moon, GS and Song, YS : The changes of pectic substances and enzyme activity, texture, microstructure of anchovy added Kimchi. J. Korean Soc. Food Sci. Nutr., 25(3):470, 1996
|
18 |
Park, WK, Park, YH, Kim, HK and Park, BH : Fonnation of chitin oligosaccharides during fennentation of Toha-jeot(salted-fennented Toha Shrimp). J. Korean Soc. Food Sci. Nutr., 25(5):791, 1996
|
19 |
Choi, SY, Kim, YB, Yoo, JY, Lee, IS, Chung, KS and Koo, YJ : Effect of temperature and salts concentration of Kimchi manufacturing on storage. Korean J. Food Sci. Technol., 22(6):707, 1990
|
20 |
Kim, SY and Kim, KO : Effect of sodium chloride concentrations and storage periods on characteristics of Kakdugi. Korean J. Food Sci. Technol., 21(3):370, 1989
|
21 |
Jang, MS and Kim, NY Physicochemical and microbiological properties of Dongchimi added with citron (citrus junos). Korean J. Soc. Food Sci., 13(3):286, 1997
|
22 |
Leighton, T, Ginther, C, Fluss, L., Harter, WK, Cansado, J and Norano, V : Molecular characterization of quercetin and quercetin glucosides in Allium vegetable. In 'Phenolic compounds in foods and their effects on health II' American Chemical Society, 32(1):45, 1992
|
23 |
Kienzle -Sterzer, CA, Rodriguea-Sanchez, D and Rha, CK : Mechanical properties of chitosan fihus : Effects of solvent acid. Makromal Chem., 183(3):1353, 1982
DOI
|
24 |
Kim, KO and Kim, WH : Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation, Korean J. Food Sci. Technol., 26(3):324, 1994
|
25 |
Lee, SH and Jo, OK : Effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis and dipping of chitosan on self-life of Kimchi, Korean J. Food Sci. Technol., 30(6):1367, 1998
|
26 |
Kim, KO and Kim, WH : Changes in properties of Kimchi prepared with different kinds and levels of salted and fennented seafoods during fennentation. Korean J. Food Sci. Technol., 26(3):324, 1994
|
27 |
Son, JY, Son, HS and Cho, WD : Antioxidant effect of onion skin extract. Korean J. Soc. Food Sci., 14(1): 16, 1998
|
28 |
Park, WP, Park, KD, Kim, JR, Cho, YB and Lee, NJ : Effect of washing conditions in salted chinese cabbage on the quality of Kimchi. J. Korean Soc. Food Sci. Nutr., 29(1):30, 2000
|
29 |
Park, BH, Oh, BY and Cho, HS : The quality characteristics of Kimchi prepared with salt-fermented Toha Jeat Juice. Korean J. Soc. Food Cookery Sci., 17(6):625, 2001
|
30 |
Hemnann, K : Flavonols and t1avones in food plants. J. Food Tech., 11(2):433, 1976
DOI
|
31 |
No, HK, Park, IK and Kim, SD : Extension of shelf-life of Kimchi by addition of chitosan during salting. J. Korean Soc. Food Nutr., 24(6):932, 1995
|
32 |
Cho, EJ, Park, KY and Rhee, SK : Standardization of ingredient ratios of chinese cabbage Kimchi. Korean J. Food Sci. Technol., 29(6):1228, 1999
|