Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Eung Soo Han"'
Publikováno v:
Food Engineering Progress. 25:102-109
In this study, we investigated the effects of cooling rate during storage on spring kimchi cabbage from an economic perspective. For long-term storage, kimchi cabbage (KC) should be maintained at a low temperature immediately after harvest; however,
Publikováno v:
Food Engineering Progress. 25:34-42
Publikováno v:
Food Engineering Progress. 24:350-357
Publikováno v:
Food Engineering Progress. 24:376-382
Publikováno v:
Food Engineering Progress. 24:343-349
Autor:
Ji Hee Yang, Eung Soo Han
Publikováno v:
Food Engineering Progress. 23:112-117
Publikováno v:
Kidney Research and Clinical Practice, Vol 31, Iss 2, p A91 (2012)
Kimchi is a Korean fermented vegetable and has recognized as a healthy food. Some interventional studies have reported an inverse association between kimchi intake and higher lipid levels in healthy and obese people. However, kimchi intake and hypert
Externí odkaz:
https://doaj.org/article/da83cf608e2c4dd480e0d826de2fce03
Publikováno v:
Korean Journal of Food Preservation. 25:189-194
The quality characteistics and kimchi processing ability of the kimchi cabbage cultivar ‘Cheonjincheongmayup’ (CC) were analyzed and compared with those of the ‘Chunkwang’ (CK) cultivar. The head weight of CC was lower than that of CK, and th
Publikováno v:
Korean Journal of Food & Cookery Science. 33:404-412
Publikováno v:
Korean Journal of Food Preservation. 24:36-43
The aim of this study was to provide the quality index of salted Korean cabbage in a short-term distribution system. Salted Korean cabbages were packaged with or without 2% salt water, and then distributed in a conventional system (CVS) and a cold-ch