Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder |
Hong, S.P.
(Korea Food Research Institute)
Kim, E.M. (Korea Food Research Institute) Yang, J.N. (Korea Food Research Institute) Ahn, D.U. (Iowa State University) |
1 | Hong SP. Strategy for the globalization of Korean traditional foods. J. Foodservice Ind. Man. Res. 2: 149-157 (2006) |
2 | Ha JH, Hawer WD, Kim YJ, Nam YJ. Changes of free sugars in kimchi during fermentation. Korean J. Food Sci. Technol. 21: 633-638 (1989) 과학기술학회마을 |
3 | Cho YB, Park WP, Hur MS, Lee YB. Effect of adding freezedried kimchi powder on flavor and taste of kimchi snacks. Korean J. Food Sci. Technol. 36: 919-923 (2004) 과학기술학회마을 |
4 | Lee JE, Lee MH, Kwon JH. Effect of electron beam irradiation on physicochemical qualities of red pepper powder. Korean J. Food Sci. Technol. 32: 271-276 (2000) |
5 | Min JS, Kim IS, Lee MH. Effect of electron beam radiation on the microflora and sensory characteristics of pork loin. Korean J. Food Sci. Technol. 31: 746-750 (1999) |
6 | Difco. Difco Mannual. 3rd ed. Difco Lab., Detroit MI, USA. p. 679 (1984) |
7 | Larmond E. Laboratory Method for Sensory Evaluation of Food. Department of Agriculture, Ottawa, Canada (1997) |
8 | Kim MH, Oh SW, Hong SP, Yun SK. Antimicrobial characteristics and chitosan oligosaccharides on the microorganism related to kimchi. Korean J. Food Sci. Technol. 30: 1439-1447 (1998) 과학기술학회마을 |
9 | Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. Changes in the taste and flavor compounds of kimchi during fermentation. Korean J. Food Sci. Technol. 20: 511-517 (1988) 과학기술학회마을 |
10 | Kang SS, Kim JM, Byun MW. Preservation of kimchi by ionizing radiation. Korean J. Food Hyg. 34: 225-232 (1989) |
11 | Ko JK, Ma YH, Song KB. Effect of electron beam irradiation on microbial qualities of whole black pepper powder and commercial sunsik. Korean J. Food Sci. Technol. 37: 308-312 (2005) 과학기술학회마을 |
12 | Robert JW, Alexei KP. Applied Radiation Chemistry: Radiation Processing. John Wiley & Sons, Inc, New York, NY, USA. p. 445 (1994) |
13 | Park WS, Lee IS, Han YS, Koo YJ. Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately. Korean J. Food Sci. Technol. 26: 231-238 (1994) 과학기술학회마을 |
14 | Hong WS, Yoon S. The effect of low temperature heating and mustard oil on the kimchi fermentation. Korean J. Food Sci. Technol. 21: 331-337 (1989) 과학기술학회마을 |
15 | Cha BS, Byun MW, Kwon JH, Cho H.O. Evaluation of gamma irradiation for extending shelf life of kimchi. Korean J. Food Sci. Technol. 21: 109-119 (1989) 과학기술학회마을 |
16 | Park WS. Improvement of salting process for whole cabbage kimchi. Research Report, Korea Food Research Institute, Seongnam, Gyeonggi, Korea (2003) |
17 | Hutchings JS. Instrumental Specification. Blackie Academic & Professional, Bedford, UK. p. 217 (1994) |
18 | Ahn DU. Production of volatiles from amino acid homopolymers by irradiation. J. Food Sci. 67: 2565-2570 (2002) DOI ScienceOn |
19 | Ryu JY, Lee HS, Lee HS. Changes of organic acids and volatile flavor components in kimchi fermented with different ingredients. Korean J. Food Sci. Technol. 16: 169-174 (1984) |
20 | Codex Alimentarius Commission. Codex General Stantional Codex of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. CAC/VOL. XV, FAO, Rome. p. 1 (1984) |
21 | Cho Y, Lee HS. A study on flavorous taste components in kimchi on free amino acids. Korean J. Food Sci. Technol. 11: 26-31 (1979) 과학기술학회마을 |
22 | Kim SJ, Park KH. Antimicrobial activities of the extracts of vegetable kimchi stuff. Korean J. Food Sci. Technol. 27: 216-220 (1995) |
23 | Byun MW, Cha BS, Kwon JH, Cho HO, Kim WJ. Combined effect of heat treatments and irradiation on major lactic acid bacteria associated with kimchi fermentation. Korean J. Food Sci. Technol. 21: 185-191 (1989) |
24 | WHO. Wholesomeness of irradiated food. Report of a Joint FAO/ IAEA/WHO Expert Committee. Technical Report Series-659, p. 34 (1981) |
25 | Lee JE, Kwon OJ, Kwon JH. Effect of electron beam irradiation on microbiological and organoleptic qualities of powder red pepper and ginger. Korean J. Food Sci. Technol. 32: 380-386 (2000) |
26 | Codex Alimentarius Commission. Distribution of the report of the 20th session of the codex committee on processed fruits and vegetables (Alinorm 01/27). Geneva, Switzerland. p. 32 (2001) |
27 | SAS Institute Inc. SAS/STAT User's guide. Version 6.2th ed. Cary, NC, USA (1988) |
28 | Cho YB. Development of breakfast sausage prepared with freezedried kimchi powder. Korean J. Food Culture 20: 391-396 (2005) 과학기술학회마을 |