Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi

Author:

Ko J.A.,Kim W.Y.,Park H.J.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

1. Effects of salt-fermented fish and chitosan addition on the pectic substance and the texture changes of kimchi during fermentation;Ahn;Korean Journal of Society Food Science,1995

2. Stability of monoterpenes encapsulated in gum Arabic by spray-drying;Bertolini;Journal of Agricultural and Food Chemistry,2001

3. Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef;Chacon;International Journal of Food Microbiology,2006

4. Inhibitory effects of kimchi extracts on carcinogen-induced cytotoxicity and transformation in C3H/10T1/2 cells;Choi;Journal of Food Science and Nutrition,1997

5. The effect of oyster shell powder on the extension of the shelf-life of Kimchi;Choi;Food Control,2006

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