Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality-Reference-Cited by-同舟云学术

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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Published:2018-11-15 Issue:12 Volume:83 Page:3009-3018
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lee Jung‐Soo¹,Jeong Suyeon¹,Lee Hyun‐Gyu¹,Cho Chi Heung¹,Yoo SeungRan¹^ORCID

Affiliation:

1. Industrial Technology Research GroupWorld Institute of Kimchi Gwangju 61755 Republic of Korea

Funder

World Institute of Kimchi

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14374

Reference36 articles.

1. The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package

2. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

3. Carbon dioxide production in the oxidation of organic acids by Cerium(IV) under aerobic and anaerobic conditions

4. Development of oxygen scavenging system containing a natural free radical scavenger and a transition metal

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1. Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films;Food Science and Biotechnology;2024-02-25

2. Ultra-violet light-driven green oxygen scavenging composite made of PVA/NRL for active packaging: an alternative to metallic oxygen scavengers;Green Chemistry;2024

3. Application of oxygen scavengers in gel electromembrane extraction: A green methodology for simultaneous determination of nitrate and nitrite in sausage samples;Food Chemistry;2023-10

4. Enhancing oxygen scavenging properties of erythorbic acid through transition metal catalysis;Process Safety and Environmental Protection;2023-07

5. New-Age Packaging for Foods and Food Products;Food Process Engineering and Technology;2023

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