The short-term storage characteristics of cut kimchi cabbages treated with Ca2+-Reference-Cited by-同舟云学术

The short-term storage characteristics of cut kimchi cabbages treated with Ca2+

Published:2014-04 Issue:2 Volume:21 Page:157-162
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Sang-Seop,Seong Gi-Un,Hwang Hee-Young,Jeong Moon-Cheol,Chung Shin-Kyo

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.2.157

Reference21 articles.

1. Changes in total glucosinolates levels and physico-chemical properties of kimchi using korean chinese cabbage of harvest time according to various storage conditions;Jung;Korean J Food Preserv,2009

2. Glucosinolates and their breakdown products in food and food plants;Fenwick;Food Sci Nutr,1983

3. Ministry of Agriculture and Forestry (MAF) Statistics of vegetables production amount MAF (http;//www.mifaff.go.kr) 2012

4. Quality maintenance of minimally processed chinese cabbage with low temperature and citric acid dip;Kim;J Sci Food Agric,1997

5. Quality maintenance of minimally processed chinese cabbage for kimchi preparation;Kim;J Korean Soc Food Sci,2000

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3. Quality characteristics of kimchi prepared with cut Kimchi cabbages during the short-term storage;Korean Journal of Food Preservation;2017-04

4. Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage;Korean Journal of Food Preservation;2017-02

5. Physicochemical Composition of Head-Type Kimchi Cabbage Leaves;Journal of the Korean Society of Food Science and Nutrition;2016-06-30