Changes in the Texture and Salt Content of Chinese Cabbage Using Different Salting Methods
![]() ![]() |
Lee, Myung-Ki
(Research Division for Food Industry Promotion, Korea Food Research Institute)
Yang, Hye-Jung (Research Division for Food Industry Promotion, Korea Food Research Institute) Woo, Ha-Na (Research Division for Food Industry Promotion, Korea Food Research Institute) Rhee, Young-Kyoung (Research Division for Food Industry Promotion, Korea Food Research Institute) Moon, Sung-Won (Dept. of Hotel Food Service and Culinary Arts, Youngdong University) |
1 | Doughty HW. 1924. Mohr's method for the determination of silver and halogens in other than neutral solutions. J Am Chem Soc 46: 2707-2709. DOI |
2 | Jung JL, Kim MJ, Kim SD. 1993. Salting of Chinese cabbage under sub-atmosphere. J East Asian Soc Dietary Life 3: 99-106. 과학기술학회마을 |
3 | Shim YH, Ahn GJ, Yoo CH. 2003. Characterization of salted Chinese cabbage in relation to salt content, temperature and time. Korean J Soc Food Cookery Sci 19: 210-215. 과학기술학회마을 |
4 | Cho HY, Kim JB, Pyun YR. 1988. Diffusion of sodium chloride in Chinese cabbage during salting. Korean J Food Sci Technol 20: 711-717. 과학기술학회마을 |
5 | Lee CH, Hwang IJ, Kim JK. 1988. Macro- and microstructure of Chinese cabbage leaves and their texture measurements. Korean J Food Sci Technol 20: 742-748. 과학기술학회마을 |
6 | Bourne MC. 1976. Rheology and texture in food quality. DeMan JM, ed. AVI, Westport, CT, USA. p 275. |
7 | Choi DW, Kim JB, Yoo MS, Prun YR. 1987. Kinetics of thermal softening of Chinese cabbage tissue. Korean J Food Sci Technol 19: 515-519. 과학기술학회마을 |
8 | Kim JH, Park KY, Choi HS, Yang JY. 2010. Quality evaluation of conventional salted cabbages. Korean J Food & Nutr 23: 659-663. 과학기술학회마을 |
9 | Hwang ES. 2010. Changes in myrosinase activity and total glucosinolate levels in Korean Chinese cabbages by salting conditions. Korean J Food Cookery Sci 26: 104-109. 과학기술학회마을 |
10 | Park YR, Park BO. 1974. NaCl content in Korean storage foods. Korean J Nutr 7: 25-29. 과학기술학회마을 |
11 | Cho Y, Rhee HS. 1979. A study on flavorous taste components in kimchis. Korean J Food Sci Technol 11: 26-31 과학기술학회마을 |
12 | Han ES, Seok MS. 1996. Improvement of salting process of Chinese cabbage in kimchi factory. Food Ind Nutr 1: 50-70. |
13 | Stamler J. 1997. The INTERSALT study back-ground, methods, findings, and implications. Am J Clin Nutr 65: 626S-642S. DOI |
14 | Han KY, Noh BS. 1996. Characterization of Chinese cabbage during soaking in sodium chloride solution. Korean J Food Sci Technol 28: 707-713. 과학기술학회마을 |
15 | Yu MH, Im HG, Im NK, Hwang EY, Choi JH, Lee EJ, Kim JB, Lee IS, Seo HJ. 2009. Anti-hypertensive activities of Lactobacillus isolated from kimchi. Korean J Food Sci Technol 41: 428-434. 과학기술학회마을 |
16 | Sung NE. 1992. Nutrition (Dietary therapy). Sumunsa, Seoul, Korea. p 286. |
17 | Lee WJ. 1999. Salt and hypertension. J East Asian Soc Dietary Life 9: 378-385. 과학기술학회마을 |
18 | Hahn YS, Oh JY, Kim YJ. 2002. Characteristics of low-salt kimchi prepared with salt replacement during fermentation. Korean J Food Sci Technol 34: 647-651. 과학기술학회마을 |
19 | Hahn YS, Oh JY, Kim YJ. 2002. Effect of preservatives and heat treatment on the storage of low-salt kimchi. Korean J Food Sci Technol 34: 565-569. 과학기술학회마을 |
20 | Park KD, Lee C, Yoon SI, Ha SS, Lee YN. 1989. Changes in the textural properties of kimchi during fermentation. Korean J Dietary Culture 3: 167-172. |
21 | Sung NE. 1983. Nutrition: Dietary therapy. Bomunsa, Seoul, Korea. p 191. |
22 | Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. 1988. Changes in the taste and flavor compounds of kimchi during fermentation. Korean J Food Sci Technol 20: 511-517. |
23 | Lee MK, Lee HJ, Park WS, Koo KH, Kim YJ, Jang DJ, Shu JW. 2009. Changes of S-adenosyl-L-methionine (SAM) in kimchi using different raw materials. Korean J Food Sci Technol 41: 417-422. 과학기술학회마을 |
![]() |