Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Published:2015-06 Issue:3 Volume:24 Page:1049-1053
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jang Ja-Young,Lee Mo Eun,Lee Hae-Won,Lee Jong-Hee,Park Hae Woong,Choi Hak-Jong,Pyun Yu-Ryang,Kim Tae-Woon

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-015-0134-8.pdf

Reference20 articles.

1. Chang JY, Chang HC. Improvements in the quality and shelf life of kimchi by fermentation with induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J. Food Sci. 75: M103-M110 (2010)

2. Han GJ, Choi HS, Lee SM, Lee EJ, Park SE, Park KY. Addition of starters in pasteurized brined baechu cabbage increased kimchi quality and health functionality. J. Korean Soc. Food Sci. Nutr. 40: 110–115, (2011)

3. Han JS, Kang J. Retardation of kimchi fermentation by addition of glucono-δ-lacton. J. Korean Soc. Food Sci. Nutr. 33: 553–559, (2004)

4. Kim DH, Hahn YS. Effect of addition of ethanol and organic acids on the quality of mul-kimchi. J. East Asian Soc. Dietary Life 13: 305–312, (2003)

5. Park JG, Kim JH, Park JN, Kim YD, Kim WG, Lee JW, Hwang HJ, Byun MW. The effect of irradiation temperature on the quality improvement of kimchi, Korean fermented vegetables, for its shelf stability. Radiat. Phys. Chem. 77: 497–502, (2008)

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage;LWT;2024-07

2. Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation;Food Science and Biotechnology;2024-06-19

3. Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life;Food Control;2024-03

4. Fermentation of algal biomass for its nutritional value: perspectives and revolutions in the food industry;Environmental Technology Reviews;2023-12-16

5. Effects of Half-Area Breathable Film on Preventing Expansion of Packaged-Cubed Radish Kimchi during Storage under Altering Temperature Conditions;Food Engineering Progress;2023-11-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3