Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating-Reference-Cited by-同舟云学术

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Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating

Published:2019-02-28 Issue:1 Volume:26 Page:8-16
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Eun Ji,Park Hae Woong,Lee Jung Gyu,Chun Ho Hyun^ORCID

Funder

World Institute of Kimchi

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.1.8

Reference34 articles.

1. Nutrient intakes and frequently consumed foods among Korean adults according to the intake frequency of Baechu (Chinese cabbage) kimchi: Based on the 2012~2013 Korea national health and nutrition examination survey;Ha;J Nutr Health,2016

2. Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage;Song;Korean J Food Preserv,2016

3. Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant;Kim;Int J Food Microbiol,2015

4. Combined effects of sanitizer mixture and antimicrobial ice for improving microbial quality of salted Chinese cabbage during low temperature storage;Choi;J Korean Soc Food Sci Nutr,2015

5. Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature;Kim;Food Control,2018

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