1 |
Ha DM. 2003. Food Microbiology. Shinkwang Press. Seoul. p 242
|
2 |
Bang BH, Seo JS, Jeong EJ. 2005. Effect of semi-dry red pepper powder on quality of kimchi. Korean J Food Nutr 18(2): 146-154
과학기술학회마을
|
3 |
Choi HS. 2004. Kimchi Fermentation and Food Science. Hyoil Press. Seoul. pp 376-385
|
4 |
Davis B, Mathews S, Kirk J. 1970. The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum L. Research J Phytochemistry 9: 797-800
DOI
ScienceOn
|
5 |
Han ES, 2001. Kimchi Technology and Management. Yurim Munhwa Press, Seoul. pp 44-55
|
6 |
Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM. 2011. Quality characteristics of wet noodles combined with cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40(6): 860-866
과학기술학회마을
DOI
|
7 |
Imm BY, Shon SS, Kim KN. 2003. Changes in perceived intensities of pungency of ramen soup. Korean J Food Sci Technol 35(4): 623-627
과학기술학회마을
|
8 |
Jeong EJ, Bang BH, Kim KP. 2005. The characteristics of kimchi by the degree of hotness of powdered red pepper. Korean J Food Nutr 18(1): 88-93
과학기술학회마을
|
9 |
Jeong HS, Ko YT. 2010. Major odor components of raw kimchi materials and changes in odor components and sensory properties of kimchi during ripening. Korean J Food Culture 25(5): 607-614
과학기술학회마을
|
10 |
Jin SK, Kim IS, Hah KH, Park KH, Kim IJ, Lee JR. 2006. Changes of pH, acidity, protease activity and microorganism on sauces using a Korean traditional seasonings during cold storage. Korean J Food Sci Ani Res 26(2): 159-165
|
11 |
Jung MR, Hwang Y, Kim HY, Cho MC, Hwang IG, Yoo SM, Jeong HS, Lee JS. 2011. Evaluation of biological activity in pepper (Capsicum annuum L.) breeding lines. J Korean Soc Food Sci Nutr 40(5): 642-648
과학기술학회마을
DOI
ScienceOn
|
12 |
Kim GR, Park LY, Lee SH. 2010. Fermentation and quality characteristics of kimchi prepared using various types of maesil(Prumus mume Sieb. et Zucc). Korean J Food Preserv 17(2): 214-222
과학기술학회마을
|
13 |
Jung MR, Hwang Y, Kim HY, Jeong HS, Park JS, Park DB, Lee JS. 2010. Analyses of capsaicinoids and ascorbic acid in pepper (Capsicum annum L.) breeding lines. J Korean Soc Food Sci Nutr 39(11): 1705-1709
과학기술학회마을
DOI
ScienceOn
|
14 |
Kang KO, Ku KH, Lee JK, Kim WJ. 1991. Changes in physical properties of dongchimi during fermentation. Korean J Food Sci Technol 23(3): 262-266
과학기술학회마을
|
15 |
Kim HY, Kim MR, Koh BK. 2006. Food quality evaluation. Hyoil Press Seoul
|
16 |
Kim IK, Shin SR, Lee JB, Kim KS. 1997. Changes on the physical and sensory characteristics of dongchimi added with ginseng and pine meedle. J Korean Soc Food Sci Nutr 26(4): 575-581
|
17 |
Kim SJ, Kim HL, Ham KS. 2005. Characterization of kimchi fermentation prepared with various salts. Korean J Food Preserv 12(4): 395-401
과학기술학회마을
|
18 |
Kim YK, Lee GC. 1999. Chitinase activity and textural property of leek added kimchi during fermentation. Korean J Food Cookery Sci 15(2): 102-107
과학기술학회마을
|
19 |
Ku KH, Kang KO, Kim WJ. 1988. Some quality changes during fermentation of kimchi. Korean J Food Sci Technol 20(4): 476-475
|
20 |
Ku KH, Park JB, Park WS. 2004. Effect of red peppers on the its pungency and color during kimchi fermentation. J Korean Soc Food Nutr 33(6): 1034-1042
DOI
|
21 |
Kwon MJ, Song YS, Song YO. 1998. Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 27(6): 1189-1196
과학기술학회마을
|
22 |
Lee CH, Hwang IJ, Kim JK. 1988. Macro-and microstructure of chinese cabbage leaves and their texture measurements. Korean J Food Sci Technol 20(6): 742-748
과학기술학회마을
|
23 |
Lee JJ, Jeong YK. 1999. Cholesterol-lowering effect and anticancer activity of kimchi and kimchi ingredients. Korean J Life Sci 9(6): 743-752
과학기술학회마을
|
24 |
Lee CJ, KY Kim, HW Park. 2001. Kimchi. Daewon Press. Seoul
|
25 |
Lee IS, Kim HS, Kim HY. 2012. Quality characteristics of Baechu kimchi prepared with domestic and imported solar salts during storage. Korean J Food Cookery Sci 28(4): 363-374
과학기술학회마을
DOI
ScienceOn
|
26 |
Lee IS, Lee HJ, Cho EY, Kwon SB, Lee JS, Jeong HS, Hwang Y, Cho MC, Kim HR, Yoo SM, Kim HY. 2011. Spicy hot flavor grading in hot pepper powder for Gochujang in various cultivars using sensory characteristics. Korean J Community Living Sci 22(3): 351-364
과학기술학회마을
DOI
ScienceOn
|
27 |
Lee JS. 2012. Quality standardization of red pepper powder and improvement of utilization. Final report of Rural Development Administration.
|
28 |
Lee KH, Cho HY, Pyun YR. 1991. Kinetic modelling for the prediction of shelf life of kimchi based on total acidity as a quality index. Korean J Food Sci Technol 23(3): 306-310
|
29 |
Lee S, Yoo KM, Song SR, Park JB, Hwang IK. 2012. Development of value-added ketchup products with Korean chile pepper (Capsicum annuum L.) and their sensory evaluation. Korean J Food Nutr 25(1): 9-16
DOI
ScienceOn
|
30 |
Lee MH, Jun HK, No HK. 1992. Color measurement of kimchi juice for quality evaluation of Korean cabbage kimchi during fermentation at low temperature. J Korean Soc Food Sci Nutr 21(6): 677-680
과학기술학회마을
|
31 |
Lee SY, Sim SY, Seo MW, Lee SW, Lim JW, Lee YB. 2006. Changes in fruit characteristics after brining of pickling pepper (Capsicum annuum. L) cultivars. Korean J Hort Sci Technol 24(2): 168-176
과학기술학회마을
|
32 |
Lee YH, Rhee HS. 1986. The changes of pectic substances during the fermentation of kimchis. Korean J Food Cookery Sci 2(1): 54-58
과학기술학회마을
|
33 |
Park SH, Lee JH. 2005. The correlation of physicochemical characteristics of kimchi with sourness and overall Acceptability. Korean J Food Cookery Sci 21(1): 103-109
|
34 |
Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung SK. 2010. Properties of baechu kimchi treated with black rice water extract. Korean J Food Preserv 17(1): 50-57
과학기술학회마을
|
35 |
Newdaily. Taiwan, developed more than 50 times the Spicy chili pepper than that of Chengyang. Available from : http://www.newdaily.co.kr/news/article.html?no=81713. Accessed June 08, 2011
|
36 |
Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. 2011. Quality characteristics by particle size of red pepper powders for pepper paste and kimchi. J Korean Soc Food Sci Nutr 40(4): 599-605
DOI
ScienceOn
|
37 |
Park SH, Lim HS. 2003. Effects of red pepper, salt-fermented anchovy extracts and salt concentration on the testes of kimchi. J Korean Soc Food Sci Nutr 32(3): 346-349
DOI
|