Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics-Reference-Cited by-同舟云学术

Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics

Published:2017-07-05 Issue:8 Volume:82 Page:1876-1884
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lee Hyun-Gyu¹,Yoo SeungRan¹^ORCID

Affiliation:

1. World Inst. of Kimchi; Gwangju 61755 Korea

Funder

High Value-added Food Technology Development Programs

Ministry of Agriculture

Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13798/fullpdf

Reference22 articles.

1. The role of packaging film permselectivity in modified atmosphere packaging;Al-Ati;J Agric Food Chem,2003

2. Preparation and characteristics of kimchi with added Styela clava;Bae;Korean J Food Cookery Sci,2008

3. Effect of temperature and gas permeability of functional packing films on storability of fresh-cut Salicornia herbacea classified by size;Baek;Protected Hort Plant Fac,2013

4. Change in the microbial profiles of commercial kimchi during fermentation;Chang;Korean J Food Preserv,2011

Cited by 14 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. A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches;LWT;2024-07

2. 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

3. Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor;Journal of Food Science;2023-11-27

4. Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing;Foods;2023-08-08

5. Development of a calcium hydroxide–dye kimchi ripening indicator and its application in kimchi packaging;Food Chemistry;2023-01