Effects of Mashed Red Pepper on the Quality Characteristics of Kimchi |
Hwang, In-Guk
(Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Kim, Ha-Yun (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University) |
1 | Park WP, Kim JH, Jo JS. 1996. The quality characteristics of Chinese cabbage kimchi around Masan area. J Korean Soc Food Sci Nutr 25: 535-538. 과학기술학회마을 |
2 | Park D, Choi A, Woo H, Rhee SK, Chae HJ. 2010. Effects of sclerophyllous plant leaves addition on fermentative and sensory characteristics of kimchi. J Korean Soc Food Sci Nutr 39: 580-586. 과학기술학회마을 DOI |
3 | Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007. Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 36: 1497-1502. 과학기술학회마을 DOI ScienceOn |
4 | Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-182. 과학기술학회마을 |
5 | Kim YJ. 1999. Physiological properties of kimchi. Food Ind & Nutr 4: 59-65. 과학기술학회마을 |
6 | Hong SP, Kim EM, Yang JN, Ahn DU. 2007. Effect of irradiation on the quality characteristics of lyophilized kimchi powder. Korean J Food Sci Technol 39: 614-618. 과학기술학회마을 |
7 | Cho YS, Cho MC, Suh HD. 2000. Current status and projects of national hot pepper industry in Korea. J Korean Capsicum Res Coop 6: 1-27. |
8 | Jeong EJ, Seo JS, Bang BH. 2008. A study on the Kimchi development using device-mashed vice materials. Korean J Food & Nutr 21: 288-292 과학기술학회마을 |
9 | Lee GC, Han JA. 1998. Changes in the contents of total vitamin C and reducing sugar of starchy pastes added kimchi during fermentation. Korean J Soc Food Sci 14: 201-206. |
10 | Nho JS, Seo HJ, Oh JH, Lee MJ, Kim MH, Cheigh HS, Song YO. 2007. Development of auto-aging system built in Kimchi refrigerator for optimal fermentation and storage of Korean cabbage Kimchi. Korean J Food Sci Technol 39: 432-437. 과학기술학회마을 |
11 | AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 8-35. |
12 | Kim JH, Moon MH, Chung JW, Chi JH, Ju YC. 2005. Effect of king oyster mushroom (Pleurotus eryngii ) addition on the quality of Kimchi during fermentation. Korean J Food Sci Technol 37: 470-473. 과학기술학회마을 |
13 | Choi AR, Park DI, Yoo G, Kim S, Jang JB, Chae HJ. 2009. Effect of soaking of sub-ingredients on odor and fermentation characteristics of Kimchi. J Korean Soc Food Sci Nutr 38: 1564-1570. 과학기술학회마을 DOI |
14 | Jang MS, Park JE. 2007. Effects of Wasabi (Wasabia japonica Matsum) on the physicochemical characteristics of Baechu Kimchi during fermentation. J Korean Soc Food Sci Nutr 36: 1219-1224. 과학기술학회마을 DOI |
15 | National Rural Living Science Institute, RDA. 2001. Food Composition Table . 6th revision. Suwon, Korea. p 14-74. |
16 | Park WP, Park KD, Kim JH, Cho YB, Lee MJ. 2000. Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi. J Korean Soc Food Sci Nutr 29: 30-34. 과학기술학회마을 |
17 | Kim MS, Lee HJ, Kang KO. 2008. Effects mashed maesil and maesil extract on the fermentation characteristics of Kimchi. J East Asian Soc Dietary Life 18: 226-233. 과학기술학회마을 |
18 | Sung JM, Choi HY. 2009. Effects of Alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv 16: 772-781. 과학기술학회마을 |
19 | Kwak HJ, Jang JS, Kim SM. 2009. Quality characteristics of Kimchi with added Houttuynia cordata. Korean J Food & Nutr 22: 332-337. 과학기술학회마을 |
20 | Bae MS, Lee SC. 2008. Preparation and characteristics of Kimchi with added Styela clava. Korean J Food Cookery Sci 24: 573-579. 과학기술학회마을 |
21 | Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee J, Jeong HS. 2011. Quality characteristics by particle size of red pepper powders. J Korean Soc Food Sci Nutr 40: 725-730. 과학기술학회마을 DOI |
22 | Shin HH, Lee SR. 1991. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J Food Sci Technol 23: 296-300. 과학기술학회마을 |
23 | Choi SM, Jeon YS, Park KY. 2000. Comparison of quality of red pepper powders produced in Korea. Korean J Food Sci Technol 32: 1251-1257. 과학기술학회마을 |
24 | Hwang IG, Hwang Y, Kim HY, Lee J, Jeong HS, Yoo SM. 2011. Quality characteristics of tofu (soybean curd) added with Cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40: 999-1005. 과학기술학회마을 DOI |
25 | Bang BH, Seo JS, Jeong EJ. 2006. Quality characteristics of Kimchi made of mashed red pepper. Korean J Food & Nutr 19: 53-57. 과학기술학회마을 |
26 | 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: 88-93. 과학기술학회마을 |
27 | Hwang SY, An YH, Shin GM. 2001. A study on the quality of commercial red pepper powder. Korean J Food Nutr 14: 424-428. 과학기술학회마을 |
28 | Ku KH, Kim NY, Park JB, Park WS. 2001. Characteristics of color and pungency in the red pepper for kimchi. Korean J Food Sci Technol 33: 231-237. 과학기술학회마을 |
29 | Kim CH, Ryu SH, Lee MJ, Baek JW, Hwang HC, Moon GS. 2004. Characteristics of red pepper (Capsicum Annuum L.) powder using N2-circulated low temperature drying method. Korean J Food Sci Technol 36: 25-31. 과학기술학회마을 |
30 | Kim S, Park JH. 2004. Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and change of pigment stability during the drying and storage process. J Food Sci 69: 39-44. |
31 | Park JG, Kim JH, Park JN, Kim YD, Kim WG, Lee JW, Hwang HJ, Byun MW. 2008. The effect of irradiation temperature on the quality improvement of kimchi, Korean fermented vegetables, for its shelf stability. Radiat Phys Chem 77: 497-502. DOI ScienceOn |
32 | Jung JL, Kim MH, Kim MJ, Jang KS, Kim SD. 1994. Kimchi fermentation and heat treatment under sub-atmosphere. J East Asian Soc Dietary Life 40: 95-104. 과학기술학회마을 |
33 | Kim JS, Kim Y, Park JM, Kim TJ, Kim BS, Kim YM, Kim HR, Han NS. 2010. Inhibition of microbial growth in cabbage- kimchi by heat treatment and nisin.yucca extract. J Korean Soc Food Sci Nutr 39: 1678-1683. 과학기술학회마을 DOI |
34 | Ku KH, Sunwoo JY, Park WS. 2005. Effects of ingredients on the its quality characteristics during kimchi fermentation. J Korean Soc Food Sci Nutr 34: 267-276. 과학기술학회마을 DOI |
35 | Lee MK, Rhee KK, Jang DJ. 2007. A survey of research papers on Korean kimchi and R&D trends. Korean J Food Culture 22: 104-114. 과학기술학회마을 |